Preheat oven to 190 °C. Put tapioca starch in a bowl. Heat milk, water and salt to 90 °C until small bubbles appear at the edge.

Ingredients

• 350 gTAPIOCA
• 200 gMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 100 gWATER, TAP WATER
• 5 gSALT, ROCK SALT, WITHOUT IODINE
• 160 gEGG WITHOUT SHELL
• 220 gCHEESE, EMMENTAL, 27-30% FAT, RED-LABEL

Method

1. Preheat oven to 190 °C. Put tapioca starch in a bowl. Heat milk, water and salt to 90 °C until small bubbles appear at the edge.
2. Pour hot liquid over the starch and stir firmly for 2 minutes until glossy clumps form. After 5 minutes, when no longer hot to touch, work in eggs and grated Emmental.
3. With damp hands shape 12 rolls from about 86 g of raw dough each, space them on a tray and bake 25 minutes. They are done when puffed, cracked and pale golden underneath; each baked roll weighs about 63 g.