Preparation

The classic Brazilian cheese bread requires nothing but admiration—it's already perfect. But perfection can be taken sideways into new territory. Adding an umami crust inspired by Japanese and Italian pantry staples while maintaining that stretchy, addictive interior creates something that respects tradition while exploring new territory. The air fryer's concentrated heat is actually superior to conventional baking for achieving the ultimate crisp exterior.

Making the Dough

1. In a saucepan, combine milk, oil, and salt. Bring to a rolling boil.
2. Remove from heat and immediately add all the tapioca starch. Stir vigorously until a sticky dough forms. It will look rough—this is correct.
3. Let cool for 5 minutes until you can handle it comfortably.
4. Add mozzarella, parmesan, and eggs. Mix thoroughly with your hands until completely smooth and homogeneous. The dough will be very sticky and stretchy.

Coating Preparation

1. Mix coating parmesan, miso paste, crushed nori, and garlic powder in a small bowl. Use your fingers to work the miso into the other ingredients until evenly distributed.

Shaping and Cooking

1. Oil your hands generously. Form dough into balls about 4cm in diameter.
2. Roll each ball in the umami coating mixture until well covered.
3. Preheat air fryer to 180°C.
4. Place coated balls in basket with space between each—they will expand significantly.
5. Cook for 15 minutes until deeply golden and puffed. They should sound hollow when tapped.
6. Resist cutting into them for 2 minutes to let the interior set slightly.

When you break these open, strings of melted cheese should stretch dramatically. The umami coating adds a savory depth that makes the cheese flavor even more pronounced. Eat them warm; they deflate and toughen as they cool, though they're still delicious.