Preheat the oven to 190°C/375°F. Line a baking sheet with parchment paper or directly grease the pan with a thin layer of butter and flour. You can also bake them in a mold for small muffins or cupcakes.

Grate the mozzarella cheese. Set aside.

In a large mixing bowl, add the softened or melted butter, egg, milk, and a pinch of salt into it (adjust the salt based on the saltiness of the cheese). Mix the liquid ingredients with a spoon or fork.

Next, add the tapioca starch and baking powder. Add it in batches, little by little, to prevent lumps from forming. Stir with a spatula until all the starch particles are properly hydrated.

Pour the cheese on top and knead.

Knead until you have a smooth and even dough. The dough should easily come away from your hands and the bowl. If you find the dough too dry, add a tablespoon of milk. If it’s too sticky, sprinkle it with a little extra tapioca starch until you get the desired consistency.

Form balls with the cuñape dough, for medium size breads, each ball should weigh about 55-60 grams, if you prefer smaller breads then they should be ~40 grams. Place them on the baking sheet, leaving about three centimeters of space between each one because they will rise slightly.