Granulated tapioca snack with coalho cheese Inter TV Costa Branca With a golden and crispy crust on the outside and a soft dough on the inside, the granulated tapioca snack stuffed with coalho cheese is a tasty and economical option to bring the family together. The recipe, taught in the "Bom Que Só" section, on Inter TV Rural this Sunday (12), combines few ingredients in a simple preparation, made with tapioca traditionally used in tapioca dice. ? Click here to follow the g1 RN channel on WhatsApp ???? See more recipes from the "Bom Que Só" section See the step-by-step recipe below: Ingredients 500 g of granulated tapioca 650 ml of boiling bovine milk 400 g of coalho cheese (half grated and half in pieces for the filling) 2 egg yolks 40 ml of bottled butter Salt to taste Oil or butter to grease the baking dish Method of preparation In a container, place the granulated tapioca and season with salt to taste. Then, add the boiling bovine milk, which will be responsible for hydrating the tapioca, and add the bottled butter. Mix all ingredients well and cover the container with a lid or cloth. Let the dough rest for about 15 minutes to hydrate. During this period, stir the mixture twice to facilitate the process and ensure a more uniform texture. After resting, wait for the dough to become warm and add the egg yolks and coarsely grated rennet cheese. Mix well with a spoon and then with your hands, until all the ingredients are incorporated. The dough will have a texture similar to that of drumstick dough, making it easier to shape. To assemble the snacks, remove portions of similar size so that the units bake equally. Roll out the dough, place pieces of curd cheese in the center and close in the desired shape. Place the snacks on a non-stick baking tray greased with a drizzle of oil or butter and place in a preheated oven between 180°C and 200°C until the surface is lightly golden. After removing from the oven, the recipe can be finished with a brush of butter to intensify the flavor. The ideal is to wait about five minutes before serving, so that the saltiness sets the texture and becomes even more crunchy on the outside and soft on the inside. It is also possible to replace bottled butter with melted butter in the preparation.