ChildhoodCheese Bre by

Cheese.

A word that is a part of countless memories of my childhood: cheese pizza, Chuck E. Cheese, grilled ham and cheese, cheese bread, and even those awkward pictures my parents would take of me, using the word’s vowels to create a half-smile on my face. But as I grew older, many of these memories have evolved, even if only slightly. Rather than eating a plain cheese pizza, I would eat a BBQ chicken one with other herbs added on. The hours I used to spend at Chuck E. Cheese were repurposed, now being valuable hours I use to finish my homework. Even grilled ham and cheese sandwiches became BLTs. Despite all of these ever changing memories, cheese bread is one of the pieces of my past that has stayed the same through the years.

Ever since I could remember, my week was always jam-packed with events. Whether it be a squash lesson or even just school, my days have always started early in the morning. But every once in a while, my day would be totally free,

corey shen

and I would get to enjoy my mom’s cheese bread. That’s what made this cheesy breakfast so special to me. Having no alarm set, I would wake up in the morning with a strong yet pleasant and savory aroma greeting me. After giving my mom a big hug and a groggy yet eager “good morning,” she would call the family to the table and hand out the basket full of puffy, golden-brown cheese bread. It only takes one bite for me to be enamored, and with one glance, my mom could tell how much I loved it. Unknowingly, I ended up quickly finishing the basket and forgot to share it with everyone else.

Now, I enjoy eating cheese bread so much that I could eat it for any meal at any time of the day. The savory taste and firm outside yet mochi-like texture inside make this dish one of my favorites.

Ingredients Instructions

• 12 oz tapioca starch or tapioca flour

• 1 cup parmesan cheese, cheddar, or mozzarella cheese (any of these work)

• 1 cup hot milk

• 3/4 cup vegetable oil

• 1/2 Chinese spoon of salt

• 4 eggs

1. Preheat oven to 400 °F (210 °C) enjoy

2. Mix vegetable oil, milk, and salt in a large saucepan and place over high heat. Bring to a boil and then remove from heat.

3. Stir in tapioca flour and stir until smooth. Set aside to rest for 10 to 15 minutes.

4. Stir eggs and cheese into the mixture. The dough will be chunky after mixing.

5. Pour the dough into a small oiled mini cupcake pan.

6. Bake in the preheated oven until the tops are golden brown for about 18 minutes, and check the oven every so often to make sure the batter isn’t being overcooked.