Brazilian CHEESY BREAD Recipe - aka Pão De Queijo - Easy Cheese Bread
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- čas přidán 20. 03. 2018
- From my hometown in Brazil, Uberaba, Minas Gerais I bring to you guys the world famous Pão De Queijo, aka Brazilian Cheese Bread. This is made in every Brazilian Churrascaria. It is easy and simple to make. You can also freeze them, it will last up to 6 months in the freezer is really an amazing recipe.
HOW TO BAKE BRAZILIAN CHEESE BREAD
I cooked it for 30mins @ (325°F / 163°C)
Or until lightly Golden Brown
* INGREDIENTS * I used for cheese bread recipe.
5 Cups of Tapioca Starch: amzn.to/2pf5URv
2 Eggs
2 cups of Whole Milk
1/2 cup Vegetable Oil
2 tbsp Fine Salt (I like mine with 2 tbsp fine salt if you like less salty use 1 tbsp) Be exact on your tbsp use a measuring method don't guess with salt!
2 cups Mozzarella Cheese
1 cups Parmesan Cheese (4oz)
* IMPORTANT NOTES WATCH VIDEO BELOW *
Tips & Tricks for perfection
• Pao de Queijo TIPS & T...
* PS. First Watch the video above. On video I showed only 3 cups of Tapioca Starch but I used 5, you can use 4 and add all the wet stuff, mix everything and add more accordingly. If you put less tapioca starch it will be a moist and gooey inside. If you add more it will be dryer and more towards bread style. I recommend starting with 5 cups and adjust to your liking.
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A brazilian tip: If you'd like a really nice crunchy crust on the outside and a perfect melty inside, try setting up the temperature at 220 celsius for about 5 minutes in the beggining and then 160 - 180 for the rest of the time.
Guga is Brazilian
I'm a recovering pao de quiejo addict on and off for several years. My first encounter was at a churrasquerria in a basket freshly made and one bite got me hooked since then.
I haven't been the same since.
I know that feeling! After we visited Brazil, I was hooked!
Welcome Ben. 😁
Thanks for sharing
Pão*
They have these at a Brazilian steakhouse near me called Texas De Brazil. These little things are crack. So good! Glad I have a recipe to make them now! Thanks Guga!
Hey, I got one by my house here in Tampa Florida. Gonna have to try them out!!
James they’re about 50$ for each person but they’re food is delicious especially the black beans and rice
Chaddcl0ps Gaming imo Texas de Brazil is The McDonald’s of churrascarias
@@robinhoodwasasocialist.1401 so true
@@robinhoodwasasocialist.1401 to each their own, that was first place I've ever had Picanha and Pão De Queijo, they were both perfect.
I had these at a Brazilian steakhouse once, they were appetizers.
Literally the only thing I ate there. I'm addicted and I'm proud
Good
And the meat?
@@DanyDants From the heavens
@@idoalittletrolling4867 brasilian Food os amazing!
Finally in Walmart ( in Canada) I can buy Yoki Polvilho azedo. It works perfectly every time! Takes about 4 cups. I also buy the large bag of Italiano 4 Formaggi. It has Parmesan and mozzarella in it! Thanks for such a great recipe. True Brazilian!! 👍
I love Pao de queijo. It brings me back to when I was a kid watching power Rangers at my friends house and his mom would make us these.
Pão*
You do know that the people in your video tolerate you because they are aware of how worthless your are right ?
I just made this recipe, having never tried it before. All I can say is.... HOLY CRAP THESE are amazing. It's so hard to explain what it's like.. becuase it's kind of like bread, but... not. And if you make it the way Guga says (watch the supplemental video in the notes) it comes out JUST like he shows. The outside is super crunchy, and it stretches so satisfyingly when you pull it apart, and it's this delicious, cheezy, salty, gooey, crunchy, delicious little bread ball. They're dangerous. I'm completely hooked.
My boyfriend is Brazilian and I love pão de queijo and coxinhas! We went to a Brazilian bakery and they had pão de queijo stuffed with the shredded chicken and catipury cheese like a coxinha. I NEED A RECIPE!! I’m obsessed with them!
Here's a recipe. I haven't tried it yet so I can't say if it's any good.
Stuffed Pão de Queijo with shredded chicken using coxinha cheese:
**Ingredients:**
For Pão de Queijo:
- 2 cups tapioca flour
- 1 cup coxinha cheese, shredded (or substitute with another cheese if unavailable)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- Salt to taste
For Shredded Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
**Instructions:**
1. **Prepare the Shredded Chicken:**
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken breasts until browned and cooked through, about 6-8 minutes per side. Remove from the skillet and shred using two forks.
- In the same skillet, sauté the onion and garlic until softened. Return the shredded chicken to the skillet and add chicken broth. Cook until the liquid is reduced. Set aside.
2. **Prepare the Pão de Queijo:**
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin.
- In a blender, combine tapioca flour, coxinha cheese, milk, vegetable oil, eggs, and salt. Blend until smooth.
- Pour half of the batter into the prepared muffin tin, filling each cup about halfway.
- Spoon a small amount of the shredded chicken filling into each cup, then top with the remaining batter, covering the filling completely.
- Bake for 20-25 minutes, or until puffed up and golden brown. Remove from the oven and let cool slightly.
I was born and raised in Brasil grow up in Greece, and I m gonna definitely vou fazer pão de queijo em casa! 🇬🇷 Que delicious 😋! Obrigada pela a receita Guga!
I was in Brazil sevetal years back and i missed pao de Q, same with the seafood in Buzius while having a cold brama
🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭
I love these things. Always eat a ton when we I go to the Brazilian steak houses. Thanks for always making quality food content. I watch all your videos from both your channels every day
this is amazing! Here in Brazil they're indeed super popular and it makes super happy and proud that you liked them and absolutely NAILED the recipe!!! They go well with all kinds of fillings: more cheese and ham, cream cheese, marmelade, jam, meat! Super versatile and easy to make! Congrats! They look awesome
Hey Guga. Don't like these myself but I make them often for my Brazilian wife. Her and her friends say they are as good as any they've had in Brazil. They think I'm a wizard. Thanks for that 😀.
Today I was making another batch but I didn't have enough tapioca starch. My wife had some polvilho azedo, so I made them with a roughly 50/50 mix. It was MUCH easier to make. I could roll the balls by hand without them sticking. It will especially make them easier to freeze. She said they were just as good as usual, so I'll be making them this way from now on
I love these and ate them every day when I lived in Brazil for 2 years. I'll have to make some now!
Thank you Guga for bringing a bit of Brazil to us! One of my favorite things about being American is all the access to so many beautiful cultures.
I made these last night for my wife after she got home from work, we both loved them. Thanks Guga!
I love learning about cultures from people who belong to those cultures! I can't wait to try this.
Cooked them tonight! Amazing! I used a bit less salt (split the difference). The whole family loves them! Thanks for the recipe and video!
Thank you for sharing your awesome Brazilian recipes with us!!
I used to pay a lot of money for Pão de Queijo here in the US until I found this recipe. We have made it twice and I just gave the recipe to my sister who is in Canada. The only thing I changed is that I used 1 tbsp of salt instead of 2. Thanks for sharing this with us!! ❤
Obrigada por tão belo e amoroso video, pão de queijo, Brasil, delícia! Viva os Ancestrais!
a
@@joleenj8023 b
@@luigimarquesmachado7311 c
Meu deus!!!! Definitively the best stuff from brazil! Somente provei e gostei! Saludos de mex, valeu
I literally made 12 batches of these over the Thanksgiving holiday weekend. They have been requested for every holiday gathering since I first made them a couple years ago. Very easy and forgiving recipe, as measurements don't have to be absolutely exact. Soooo goooood.
We were introduced to Brazilian churrasco dining years ago in, of all places, Saigon, Vietnam. Back in the US Midwest now, there is one in our hometown. The cheeseballs are a favorite of our kids when we eat at Tucanos. Thanks for the recipe. I'll surprise the kids when they come home from school.
Guga, incrível! Tenho assistido direto os vídeos e só nesse percebi que tu era Brasileiro! 🇧🇷 Forte abraço do Rio de Janeiro!
Definitely making these, used to have them as a snack when I lived in Brazil as a kid. Just found some tapioca flour so it's definitely a go.
Valeu Guga! Isso funciona muito bem pra qm esta fora do Brasil e bate aquela vontade! Fiz aqui e ficou otimo!
Omg addicting for sure! Freeze the balls, cook frozen on parchment paper. Definitely a winner!!
I love these! I have only bought the ones in the freezer section, but they look so simple to make.
Dude!!!! I made these today, like prior comments mentioned, 2 teaspoons of salt, not 2 tablespoons. I dont have a mixer so i did it by hand. A little more work obviously but its very doable. They came out amazing!!! Thanks Guga!!!
Doing by hands is the secret of the perfect pao de queijo. To give them a right ball form after to work with them, guarantes a better texture. Never does with the mixer, dont be afraid to dirt your hands. Is the right way to do them!
Just made these tonight! They are the bomb! I made a few to specs... the second batch I added a little garlic salt to them. Wonderful tasting and very addicting. Thanks for the video!
Parabéns pelo Canal Guga ! Orgulho de ver um Brazuca fazendo vídeos tão bons !!! Sou fã do Sousvide !
I had this ever morning in my hotel for breakfast when I was Rio Janeiro. So delizzzz
Thank you thank you!! I’ve been trying to figure out what these were called, and NOW I know how to make em
Man, I love the Brazilian recipes and references! You should do it more often!
Disse Rafael Oliveira
@@li6247 Rafael Moreira da Silva de Oliveira is a very common name in Scotland, you Know?
@@li6247 KKKKKKKKK
Just finished doing this recipe, 100% approved! Great job Guga!
Sensacional Mestre Guga, continua com o ótimo trabalho!
Thank you Guga, I made these for Thanksgiving to go with the Grand Western picanha steaks and salada de maionese and it was all awesome!
Eu assisto os vídeos do Guga há meses e não fazia ideia que ele era brasileiro, que incrível.
Those look amazing! I am definitely making these... I also love that cutting board!
Bravo Guga! Reminded my great memory in Rio! You just had a new subscriber!
I’ve always wondered how the make the bread at fogo de chao! Thank you!
Any time I’m at Texas de Brazil we LOVE and I mean LOVE eating this up!!!!
My man guga. Thanks for the recipe! I made them for my family thanksgiving and everyone LOVED THEM!!!
My mom works at a restaurant named fogó de chao it’s a Brazilian steakhouse. They always serve these they are also my favorite food
Edit:OMG IVE NEVER GOTTEN SO MANY LIKES
I love Fogo de Chao! We go to NYC every year for my birthday
Fogo de chao is so goooddds
I love Fogo de chão
I’m glad you all know about foto de chao!
Fogón de chao*
Absolutely perfect for Thanksgiving. Nobody at the table had ever had it before
i first came to know about this when i vistited a Brazilian restaurante. great little bread balls. thanks for sharing.
I worked at a Brazilian Steakhouse and after work we could eat as much as we wanted. These were addictive and delicious.
Awesome Guga! I’m amazed at how talented you are! Web programmer, super cook, martial artist, competition shooter, etc what else can you do?! Love your videos!
Thanks I appreciate that very much.
Nathaniel Raimondo he can make sweet slow love to you. Not gay, but just saying.
@@benm3318 HAHAHAHAHAHAHA
Wait..he’s a competition shooter also!? This dude is amazing.
I think he's also a fisherman. Very talented guy i say!
Looks amazing! My wife is the baker...definitely showing her this!
This channel is awesome. I love Brazilian steak houses and this channel makes all the good food. Pao de queijo is awesome and Picanha is king.
There are AMAZING thank you so much!!! I make the base mix with mozzarella cheese and then experiment with other cheeses. If you aren’t Brazilian/totally familiar with the Brazilian traditional cheese used you don’t know the difference. Thank you thank you thank you for the simple and fool proof recipe and using metric and imperial for the measurement.
Thank you so much for the recipe Guga! My girlfriend is from Santa Catarina and I also got very addicted to it while I was there. Would you ever do a Pão Francês video? :)
Just made some of these the other day! I've never met anyone who doesn't love them!
I agree. This is ninja's favorite thing to eat.
Did you use 2 tablespoons of salt or 2 teaspoons?
Just tried your recipe and halved the amount. I used a teaspoon of salt. Made about 22 little cheese breads. It worked very well. Thank you. :) It was so good it was finished in a short while.
Man!! Thanks you, GuGa!!
I was looking for this recipe long time ago...
I just made them! They are soooooo good! Thank you for sharing the recipe!
did you follow the directions and recipe that he gave? mine fell flat. wondering what i did wrong
@@stefaniedejesus1754 I did. If anything mine were a little rubbery but I think they're supposed to be that way. That's what makes them stretchy when you pull on them.
@@stefaniedejesus1754 Mine fell flat as well! I ended up making a big pancake and cutting it into strips. Still tasted great, but I'm not sure what went wrong
@@AnsilioF i had to add more milk and oil to the tapioca starch in which i used 5 cups (40oz) of!
The Brazilian place up the road from me has these and I’ve had them so many times I could literally smell them when they came on screen
We have a Fogo de Chao, all you can eat Brazillian Steakhouse, here in the Bay .... and this is one thing that I cannot get enough of. They serve it free with their meals... and it's -glorious-
My neighbor Yolanda god rest her soul used to always make this for my family around the holidays. I will definitely try your recipe and hopefully have her family try it. Of course after I taste the 1st batch lol. Thanks for always posting awesomeness and giving me new ideas!
I can only imagine how good these would taste dipped in garlic butter🤤
Everything tastes better with garlic butter man
Try them with guava paste or jelly, it will blow your mind! 🤯
@@fabiorangel7680 i saw pao de quijo nutella in mc donals i dont like cheese with sweet stuff...
or maranara
Yes I just made them and seen this comment, so I did the garlic butter and let me tell u thank u for the idea it was amazing
I'm going to make this for the first time today, hope I do good.
Mi Guga,
I made these for the first time today. I did this because you encouraged me to, and you made it *family-love-with-food* (there is a word for that that in some language other than mine), and I had to try it.
I didn't do everything right. I tried 4-1/2 cups of the Tapioca starch, I made them too big, didn't cook them long enough, could have used a bit more salt.
But Oh.
That moment when you bite in, and instead of poofy bread biscuits, you have a glorious gooey goodness. And that thin crust shell that gives it the deceptive crunch.
Thank you for giving me this gift.
Thank you for reminding me of the word that exists in a language that I don't have yet, but for now, I am calling "Guga" as my go-to.
We have something like these in Ecuador, though we call it Pan de Yuca or Pan de Almidón. It is particularly popular in Guayaquil, my hometown, where they sell it alongside freshly prepared fruit yogurt.
Omg it is my favorite when I visit Brazil
And they’re gluten free!!!! I live for Brazilian cheese bread since having to go gluten free ❤️ totally worth making on the regular
Achei seu canal e estou assistindo seus vídeos a horas!! Não sabia que vc é brasileiro! Eu sou de São Paulo e moro em LÁ desde 2001. Adorei seu canal!!
Duude that's sooo delicious. There is this awesome Brazilian steakhouse that always serves this and man I can never get enough of them.
One of my favorite things to make and I'm looking forward to trying out your recipe. Just wish your measurements were by weight instead of volume.
I think you mean 2tsp, not tbsp- of salt
Great videos on many levels!
thank you for sharing your knowledge!!
I lived in Rio 23 years ago and would buy these by the bag at the local bakery. I've tried a few recipes but I've not made them look as good as these ones do. I'll definitely try you recipe. The problem will be whether or not I want to share them with anyone or eat them all myself!!
They really are addictive. Love them.
Sabia que era brasileiro desde o primeiro vídeo, churrasqueiro bom desse jeito! Saudações mineiras amigo!
De onde eh angel entao?
The Guga knows quality. 👌🏽
Literally just made these and they are amazing. Thank you so. Much for sharing!
Guga these things are soooooo awesome. Thanks for the recipe. My family will enjoy these all the time.
Cheesemallows!!! Tastes like cheese with the texture of a marshmallow!
Yes! And with a crunchy crust.
Yes, that is correct.
Ksskksksk meu deus, nunca pensei nisso antes kskskksks
O cara é um gênio ksksks
OMG this is the perfect description
O que me mata é saber que você faz isso nos Estados Unidos e eu tenho preguiça de fazer aqui no Brasil, que tem os ingredientes em qualquer mercado.
A saudades de casa fala mais alto.
tô na mesma
Mas no Brasil podemos comprar na esquina. Heheeh
@@rafaelnicoletti1746 Pão de Queijo de esquina em qualquer lugar fora de minas é horrivel.
Man aqui em minas nos compra congelado
OMG, so easy to make and as Ninja would say....deeeliiiicious. I made some last night, took them out still very warm to share with friends at a milonga and my Brazillian mates there were so happy to receive an unexpected reminder of home. I shall take inspiration from this recipe and sometimes switch the mozzarella for either a good strong cheddar or even some stilton for that blue cheese hit thus giving them a nice Brit twist. I made the 5 cup variant, I think I'm going to prefer this with less Tapioca starch for the more gooey, mega stretchy ones. Adding in little cubes of smoked ham to the batter will also work nicely too I suspect. Obrigado!
My ex-mother in law made these for us when she came to NZ from Brazil for a holiday many years ago and boy are they tasty and addictive! So looking forward to making these :) Thank you!
Also named Chipa (or Chipá) in guaraní language.
YOU ARE A TOP ¿CHEFF? NO, Gugaa...you are above and beyond a Cheff...you are a MASTER!!!
Gave you a huge LIKE!!!
Guarani, is Paraguay
@@guillevenegas1093
Yes , indeed. Is Paraguay.
And also is a vast part of Brazil . Guaraní is spoken by indigenous along the Amazonas basin.
We call it Pan de Yuca in Ecuador.... saludos 😊🤗
Aca en Argentina es el CHIPÁ
I had some of these frozen from the store, first time I’ve tried it. It was really good, and I can only imagine how good fresh would be
Pretty much 30 times better lmao
Thank you for the recipe! I lived in Sao Paulo as a child, I really loved this bread😹
Hey, the measurement is in liquid oz or weight?
Like I tried with 20 oz Starch in gramm and the dough got really hard
Was unable to mix so I added an extra egg and some milk
Hey Guga , we made this and they tasted amazing just like the ones at the Brazilian steakhouse we got to. The only thing is that when they cooked they flatten out. We followed the recipe to the T did we miss anything?
Thanks
Had the same problem they become cheese hot cakes xD I baked them a few days ago
Guga
Sou mineira do triângulo mineiro, como você. Hoje moro em Houston com minha família. Adoro suas receitas em especial esta de pão de queijo. Um grande abraço.
I use butter with salt instead of veg oil it turns out better and I do not add any additional salt. These are so good I swear I make a batch every week just to have with salads and steak amazing amazing recipe thank you so much for sharing
Made this and had varying results. I'd recommend at least 10 minutes after mixing for the starch to hydrate and the batter to thicken. I did use Bob's Red Mill Tapioca Starch (which funnily enough had a Brazillian Cheese Bread recipe on the back). Perhaps this reacted differently than the Goya brand show on the vid.
When milk and oil added to dry ingredients the mix was very wet and thinner than pancake batter. I added another cup of starch and it thickened but was still thinner than shown on vid.
The first batch made spread out more than on the vid, the second batch an hour later looked more similar.
Possibly a bit of baking powder in these would make them puff even more.
I had some of those parmesan crisps on hand so I crumble those up and put on top and it was a good extra crunch top that was another layer of cheese flavor.
Had the very same problem, had to add more than 1 cup of extra starch, and they got thin like cookies. I will try another recipe and use the fridge tip.
I had the same problem, but I didn’t have spare tapioca starch to add, only corn starch which I am not sure if would have the same effect as tapioca. While I was looking for other recipes to compare if I added too much milk the batter thickened a little, but still nothing like in the video. Now I put it in the fridge and will see what happens. I am also wondering maybe because I don’t have the kitchen mixer? I used a hand held mixer...
I'm American you'll have to forgive me but I love culture and food so much any chance you have a recipe similar to a Pollo guisado? Or another stew or rice meal?
I've made these a few times using other recipes but I will try yours out. Yours look amazing!
I love these things since the first time I tried it at a Brazilian restaurant (it was all-you-can-eat meat but I was stuffing myself with a fair few of these buggers). Have made them a couple of times but I'll try this recipe the next time I make them.
Any reason to use oil instead of butter for these? :)
I know right they are fantastic. Yes dont use butter it will not be the same. has to be oil, why I dont know, but I have done with butter and its just not the same.
fogo de chao?
Jack Bamford Merch you from minnesota?
When do we get the pasteis video? I miss that from Brasil!
Had these at Brazilian Steak Houses and MAN, thank you for the how to
I made this today I ordered the starch many months ago and made 2 batches 1 normal and 1 with sun dried tomato paste both unbelievable I recommend these to everyone at least once wow wow wow unbelievable
Also called CUÑAPE in Bolivia
In case any one else was wondering the lovely guitar song is called To wonderland and is by Headlund
I love these. Thank you for the recipe Guga.
Delicious...crunchy, chewy, and insanely cheesy! Thanks, Guga.
Can we get a version with Steak in it? Cheese and steak with bread is a match made in heaven
Yes you can!!! Open the "Pão de queijo" and put a slice of steak inside, like a sandwich, is delicious!!!
I dont think Angel will have any problem with that AT ALL...... HE IS ALWAYS DOWN FOR MORE.
Jett Nash and you call it Philly cheese steak. :)
stamasd More like Brazilly Cheese Steak.
great with pork roast slices, Brazilian pork sausage, jamón serrano...