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Preheat your oven to 190°C (375°F). Grease a muffin tin or line with paper cups.
In a saucepan over medium heat, combine milk and vegetable oil. Heat until the mixture just begins to simmer.
Remove from heat and quickly stir in the tapioca flour and salt. Mix well until a sticky dough forms.
Let the mixture cool slightly, then add the eggs one at a time, beating well after each addition. The batter should be smooth and slightly runny.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 20–25 minutes, or until the buns are puffed and golden brown.
Serving and storage tips:
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