分享这个咸香的芝士面包。酥脆的外壳，里面却是Q弹有嚼劲，像是吃烤麻曙或糯米团子。芝士面包好吃不难做，把材料拌一拌就可以进入烤箱烘烤。这种面包有趁热最好吃，面糊可以事前准备好放在冰箱备用，要吃的时候才烘烤。

这个面包是巴西芝士球 Pão de queijo 变化来的。网上的做法很多，我的是简易版的，很适合忙碌或懒惰时，能够快手做个早餐或点心给家人。虽然加了大量的芝士，但这个面包吃起来不腻口。有兴趣的朋友可以试一试。

材料：
1）蛋 – 1个
2）食用油 – 50g
3）鲜奶 – 150g
4）木薯粉 (Tapioca Flour) – 170g
5）帕马森起司粉 – 50g
6）马苏里拉起司 – 50g

*建议做成小小的享用。我用南瓜模，做了22个脆皮芝士面包。你可以用其他的小烤模制作，像是迷你玛芬模之类；也可以试一试做成waffle，一样美味。
*帕马森芝士带咸，所以我就省略盐。如果你用其他的芝士或不喜欢淡口味的，建议在混合液体时加入1/2茶匙的盐。
*新鲜趁热最好吃。可以事前准备好面糊，冰箱冷藏保存，要吃的时候才烘烤。冷藏的面糊最好三天内用完。
*烤好的面包可以维持酥脆的外皮至少2-3个小时。如果面包放置太久变硬或外皮变得不再酥脆，可以放入烤箱回烤400°C/205°F，烤5-6分钟。

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Ingredients：
1）Egg – 1
2）Cooking Oil – 50g
3）Milk – 150g
4）Tapioca Flour – 180g
5）Parmesan Cheese Powder – 50g
6）Mozzarella Shredded Cheese – 50g

*These recipe yield 22 mini pumpkin cheese breads. Best to make these cheese breads in bite size using small cake pan like mini muffin pan. You can also bake them with waffle maker.
*I omit the salt because parmesan cheese is slightly salty. You may need to add 1/2 tsp of to salt to the liquid mixture if you use other cheese or prefer your bread have more flavor,
*Best eaten when they are hot. You can prepare the batter in advance, store in the refrigerator and bake when you want to eat them. Best to use up the batter within 3 days.

*The cheese bread is crisp on the outside and chewy on the inside. However they will lose the crispiness after 2-3 hours and become harden after sometimes. You can always reheat them in the oven 400°C/205°F for 5-6mins.

#巴西芝士面包球 #brazilliancheesebread #麻糬麵包 #芝士面包