• Just know that I use the terms tapioca flour and tapioca starch interchangeably. In the U.S. it is known as tapioca flour. In Asia, it is known as tapioca starch. It is the starch extracted from cassava root and it is gluten-free. They are the same thing. You can read more of the details in my post above
• You can use any brand you like. I've used Bob's red Mills before and I've also used Asian brand before and they both work as long as it is made of pure tapioca starch
• Preheat the oven to 425 F ( 220 C) for conventional oven. For a convection oven, lower the temperature by 20 F / 15 C. Position the oven racks on upper third and lower third
• Line 2 large pans with parchment paper. If you are using mini muffin tin, make sure to brush with some oil.

Prepare the dough:

• Combine tapioca flour and salt in a mixing bowl fitted with a paddle attachment. I highly recommend using a stand mixer with a paddle attachment. If you don't have one, you can do this manually too, but it requires more elbow grease
  
• Place milk and oil in a saucepan and once it starts to boil, reduce the heat slightly and let it boil for another 10-15 seconds. You want it to be hot enough to "scald" the starch. Remove from the heat immediately and pour this into the mixing bowl. Start the mixer on the lowest for about 2-3 minutes to avoid and splattering of oil.
• Then increase the speed up one notch and beat until it forms a sticky batter, about 5 minutes more. You may want to scrape the side of the bowl using a bench scraper halfway through mixing. It may seems greasy and oily but the starch will gradually absorb the oil as the beating continues.
  
• You want to beat until it's no longer hot, but just warm to the touch. Slowly drizzle in 1/3 of the beaten egg and wait for about 10 seconds before you add the next one. The batter will separate at first but as you add and beat it, it will come together into a semi-thick batter.
  
• Add all of the cheese and beat until combined.
  
• You will get a very thick and stiff batter
  

Test the dough consistency:

• You should get a very thick batter that when you scoop it and turn it upside down, it won't even drop and hold its shape. If your dough doesn't hold its shape or runny, you may need to add a bit more tapioca flour, 1 Tbsp at a time and beat the batter again to combine and test again. Different brand of tapioca flour may absorb liquid slightly differently
You can prepare the dough in advance up to 24 hours before proceeding to shaping. Just keep it covered in the fridge.

Shaping: (using piping bag)

• I personally find it easier to transfer into a large piping bag or a large sturdy plastic bag and cut about 1/2-inch opening. It gives a uniform size and it does make my life a bit easier.
  
• Steadily pipe the batter to about 1 Tbsp-size ball. Leave about 1 inch in between the dough. Wet your finger tips and flatten any pointy tops
  
• I got about 60 mini balls
  

Shaping using small cookie dough scoop or spoon

• You can also use two spoons to help you scoop and scrape into the pan. Scoop about 1 Tbsp-sized balls onto the prepared baking pan. It won't be "neat" but it evens out during baking. If you have a small cookie scoop, this works very well too
If you want to make large bread, for example instead of being able to make 65 mini bread, you want to make 20 larger one, simply increase the size of the dough portions and add a few extra minutes to the baking time.
• Continue until you finish with all the batter

Shaping using mini muffin tins:

• This recipe can make about 48 pieces or more using standard mini muffin tins. Simply scoop about 2 Tbsp-size balls into a greased mini muffin tins.
  
Regardless of which shaping method you use, you can make ahead up to this point. Place the baking pan in the freezer to freeze the dough balls until they are solid. Transfer to a freezer bag and they won't stick to each other anymore. Keep them frozen for up to 2 months. When you are ready to bake, you can bake straight from the frozen. You may need to add a minute or two to the baking time

Baking:

• Place the pans in the positioned racks. Close the oven door and reduce the temperature to 375 F (190 C) for conventional oven and 350 F (180 C) for a convection oven. Bake for 18-20 minutes for mini and mini muffin size. They will puff up and have golden tinge here and there because of the cheese. For larger bread, you may need 23-25 minutes
  
If the bread deflates when you take them out from the oven, that means they are not cooked enough. Pop them right back into the oven and bake for another 3-5 minutes and check again

Serve immediately:

• Remove the pans from the oven and let them cool down for about 2-3 minutes and then serve when they are still warm. This is the best texture as they are crisp on the outside, but chewy and soft on the inside
  

How to store leftovers:

• Let them cool down completely. They can be kept at room temperature for 1-2 day, but they will need to be reheated before serving. They also freeze very well. I transfer the baked bread into freezer bag, push all the air out and seal the bag. They can be kept frozen for up to one month.
• Simply reheat in the oven or air fryer at 320 F for 5 minutes or so or until heated through. They will crisp back up like new again and serve immediately