🌐
Brazilian Cheese Bread (Pão de Queijo) – Food Wishes ctm magazine
Learn how to make Brazilian Cheese Bread (Pão de Queijo)! These grain-free, but root-rich buns are easy to make, and feature a chewy, cheesy, bready center, encased in a thin pastry crust. They’re as unique as they are delicious, and can be made with any of your favorite cheeses. Visit https://foodwishes.blogspot.com/2019/01/brazilian-cheese-bread-pao-de-queijo.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Brazilian Cheese Bread recipe!
You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
source
Check out the recipe: https://www.allrecipes.com/Recipe/270110/Chef-Johns-Brazilian-Cheese-Bread-Pao-de-Queijo/
Chef John, you literally saved me last night. I had my girlfriend's parents over for dinner and these were a huge hit. I tried a recipe from this other website the night before as a test run and it was the most flavorless thing I had ever eaten. I found your recipe moments before they came over. In less than half an hour, they were enjoying these amazing puffs. I brushed on a little butter before they were done to give them some color. I believe I didn't wait long enough for the dough mixture to cool before adding the cheese. Anyways, thank you tons for saving a nervous cook!
Hello everyone!! Plzz subscribe to this channel to see delicious recipes !!!
https://youtu.be/1ohVZkKdB7U
Thank you for the recipe. I made those twice. The first time they turned as yours. The second time I used the same method and ingredients but the batter was runny like crepe batter. Nothing like the first time which it was like yours, thick and sticky. What went wrong? Is there anything special that I should have in mind while working with tapioca starch? Thanks in advance!
So I added extra milk then I should… and I baked them and they went flat. Still tasty! Do anyone knows why it becomes flat?
You always make everything look perfect and easy. I make as many of your recipes as I can and every time I do my entire kitchen looks like a missle test site and the food well lets just say doesn't look as good as yours.
But I won't let that stop me.
I love this stuff! I’ve had it twice.
Is it possible to use cornstarch instead? I can't find tapioca flour.
Great job, chef John. I am from the state where pão de queijo is the staple food. And I also would like to comment your recipe. 1-The oil choices usually are butter, lard or tasteless vegetable oil. (Lard make a specially good pão de queijo). 2- you need more eggs. The measurements is usually 1,5 eggs per cup. I personally like the 2egg/cup ratio. 3- the cheese. Minas Gerais (my state) cheese is called canastra cheese and it's the original pão de queijo cheese. Its a semi hard very pungent flavored cheese. I would go for a mixture of queso assadero (the quesadilla cheese) with a touch of pecorino(Italian) or manchego (Spanish) cheese, because those sheep based cheese have the "sting" needed in the flavor. 4- when rolling the balls, we usually do the opposite, you oil your hands (with vegetable oil) and the oily hand does not stick in the dough. And last but not least, we have pão de queijo as a tea treat (to eat with coffee and biscuits) and also to eat juicy meats, like pulled pork (we make a sandwich) or roast beef. Thank you for the show. I love all you recipes.
Will arrowroot starch work as a sub of tapioca flour?!
These take me back to elementary school when a friend of mine from Brazil had his mom cook these cheesy bread balls for our class and I still remember tasting these delicious things that were immediately addicting , years pass and I never remember what these were called till now and thank god there’s recipes to make these 🙏 thank u
I haven't seen my Brazilian mom in 5 years, but I so badly miss eating pão de queijo. The only positive thing I can say about her was that she made good food. It is too bad the rest of her brings bad memories…
aprovado!
Yum Brazilian gougeres. And easier to make.
These smell great and taste amazing BUT I can not do the gummy, rubbery texture. My son liked them a lot though!
Iam brazilian
i tried it out but my dough become so oily, the mixture is separated from the oil, i don't know what went wrong can someone help?
Sad that outside Brasil its hard to find the original cheese that is used to make these, queijo minas. It's a cheese that is more sour
than the mozzarella and has less fat, and the parmigiano has a much more strong taste.
"If you have a jagged bitch you can poke it with a damp finger." Jesus Christ. I was not asking for that but now I laughed so hard into my bowl I now have a thick coating of powder fine tapioca on my face.
5:22
Chef John, your recipe in video say 1 beaten egg but written recipe says two egg. My Pão De Queijo is too wet so I kept adding more Tapioca flour :(. I think it affects the texture so mine became flat in the oven instead of ball shape. Is there a typo? Cos I’m going to do again next week. Thank you Chef
a hot cup of expresso coffee and you will be instantly teletransported to Brazil 🇧🇷
OMG I have gained so much respect brother! You are amazing.
Can i used plain all purpose flour?
As brazilian i must say you were great in this recipe! I'll make it at home.
To achieve a more Brazilian result, you should try this recipe with grated halloumi cheese, it is more similar to "Minas" cheese, the most traditional for this recipe, than mozzarella or parmesan. And I LSO use butter, lots of it!
BUT HOW DID YOU SURVIVE BRAZIL?
These look delicious 😋 do I eat this alone or eaten with something else?
If you had these at Chama De Guacha……. man
Man, I gotta start making these ey. So easy to make yet it’s so expensive! Thanks chef John 🙏
Brazilian cheese bread makes me fell that God must be Brazilian
I like mine with salmon spread and kalamata olives.
I liked the RedLetterMedia music at the beginning
Ah, I love pão de queijo! I normally have to buy them from a pricy açaí bowl cafe. Figured that I can try making them myself!
Omg!!!! I always buy them in the store, now I can make my own!!😃😃😃 Thanks for sharing.❤️❤️❤️❤️❤️
Tapioca STARCH. Polvinho Doce/Azedo. Flour will make something closer to a biscuit from a cheesy bay. Take it from someone who bought manioc flour the first time.
Heey i loved that video
I am from Minas Gerais in Brazil,here where this recipe are invented,i love it,that a little diferent of the way that my family do it,but i loved that,now i wanna try to do my cheese bread like that
Can I use a Mix of All-purpose flour & Cornstarch Or Just Cornstarch instead of tapioca flour in Brazilian cheese bread?
Can the oil be replaced by butter?
I love this recipe so much-I have to have them with my seafood stew.
Who cares what it’s called? Ummmm I do. It’s my country’s language….how absolutely disrespectful 🙄
These looks as scrumptious, fluffy and yummy as the ones I ate over there!
Dear chef : yours look amazing 😉 I followed your recipe – mine was flattened somewhat and actually golden brown and therefore tougher … 🙁
Chef John, Is it possible I cook this on an aluminium foil covered with another foil and place it on top of the same BBQ stove while I cook the steaks?
I’ve cooked scared. It’s not fun, lolo
Just made it…and all the gluten free folks are saying AMEN.