Gluten Free Pao De Queijo (Brazilian Cheese Puff) by Yee SuJuen

Cooked dough method

Ingredients:
2 cups tapioca starch
1/3 cup oil
1 cup milk
1 tbsp salt
2 eggs
1.5 cup shredded cheddar cheese

Method:

1. Heat oil, salt and milk. Keep stirring until it is just boil and turn off fire. Do not over boil it.

2. Add in tapioca starch and stir until no more dry starch.

3. Take it out to mixer bowl and beat until it is not hot where you are able to hold it and do not feel hot. 

*I beat with hands.

4. Add in 1 egg, beat until it is mixed together; then add another egg and beat until it is mixed.

5. Add in cheese and beat until well combined.

6. Bake at 200°c for 25 mins.

Cream Puffs by Jenny Yennee

Mochi Cheese Puffs by Lim Xiao Pei

Recipe Link : http://www.mummymoo.com/2014/02/mochi-cheese-puffs-pao-de-queijo.html?m=1


Note: 
1. Used airfryer at 180C for 15 mins. Do watch out as the temperature in the attached recipe might be too high.

Ham & Cheese Scrolls by Kelley L F Mancer

Recipe Link : http://planningwithkids.com/2012/04/29/ham-and-cheese-scrolls/

Crispy Sardine Rolls by Kennis Lim

Yields 22 small rolls

Ingredients:
200g flour
100g butter (room temperature, a knife can cut through)
Medium can of sardine
Ice water
a pinch of salt 

Method:
1. Sieve flour and add a pinch of salt. 
2. Add butter. Use a butter knife to cut the butter in the flour to make sure the butter is coated with flour and continue until it looks like bread crumbs. 
3. Slowly add in few spoons of ice water n mix it into a dough. Do not knead it hard. 
4. Put in fridge for 10-15 mins.
5. Roll the dough flat and wrap with sardine. Poke holes on top with a fork.
6. Preheat oven to 200C and bake for 18 mins or until it turned golden. 

Fluffy Tuna & Banana Pastries by Pui Hua

Recipe link: http://food4littleones.blogspot.com/2013/11/20-minutes-fluffy-pastry.html