Combine the shiratamako, grated cheese, salt and tofu in a bowl and mix until lumps are gone. Add the vegetable oil and egg yolk, and mix.
You will make two kinds of dough. Add 15 g of black sesame seeds to 1/3 of the dough (slightly more than 200 g), and mix until the seeds are evenly mixed.
Wrap with plastic film to hold the moisture in. Rest in the refrigerator for 30 min to 1 hour. If you added egg yolk, the dough will be slightly sticky, but it will be easier to handle after you let it rest.
Divide the white dough into 12 pieces. Divide the dough with black sesame seeds into 6 pieces. Roll them into balls.
Insert sausages in 6 of the white balls. Add cheese slices to the remaining 6 of the white ones. Place cheese slices into the 6 sesame balls.
Line the dough on a baking tray. Bake for 20 - 25 minutes at 180°C.
It's done. Look at how the cheese melts.
You can use 200-230 g of soy milk instead of the tofu (even though tofu makes the bread softer on the next day). Pour the soy milk in the mixture little by little while checking the softness of the dough.
Story Behind this Recipe
I wanted to bake a chewy pão de queijo, using tofu as the recipe's only source of moisture.
These rolls will be fluffy and chewy even the next day because of the tofu in it. Microwave briefly before you eat. The filling is optional. You don't need to let the dough rise, so this is easy to make. If you don't include the egg yolk, even children with allergies can enjoy this bread.