Brazilian Cheese Bread (Pão de Queijo) – Food Wishes

hello this is chef john from food wishes
comm with brazilian cheese bread that’s right the first time I had this I was
like cheese bread shouldn’t this be called cheese rolls or cheese buns and I
was told no it’s called Pao de queijo which means cheese bread but anyway went
back and forth like that for a while it says my Portuguese is not that strong I
stopped arguing besides who cares what it’s called all you should care about is
that they’re easy delicious beautiful and gluten-free which is nice if you
happen to swing that way so with that let’s go ahead and get started with the
main ingredient which is tapioca flour which pretty much looks and feels
exactly like corn starch and believe it or not it actually comes from the
cassava root also known as yuca as those of you this our recent yuca fries video
very well now so just a little fun fact and what we’ll do to start this very
simple dough is add some milk some olive oil and a nice big pinch of salt to a
pan which we will then bring to a simmer over medium high heat oh by the way a
lot of recipes call for vegetable oil here or a combination of vegetable oil
and olive oil but personally as long as it’s not too strongly flavored I do like
the olive oil but anyway like I said we’ll place that over medium-high heat
and very important here we don’t want this to reduce okay so keep a close eye
on this and as soon as you see little bubbles starting to form around the edge
get ready to move because just as soon as it starts to simmer like this we’re
gonna immediately turn off the heat and then quickly but very safely pour it
into our tapioca flour at which point all we’re gonna do is take a fork and
we’ll give this a mix and basically we’re gonna keep mixing until we can’t
see anymore of that tapioca flour in fair warning the mixture is not going to
look that great at this point but it will when we add the rest of the
ingredients so stay calm we never want to cook scared and it’s totally okay at
this point of things look a little bit shaggy and then what we’ll do as soon as
that’s mixed is simply let it sit for five minutes to cool down a little bit
before we add our cheese or in my case cheese’s since I’m gonna be going with a
combination of mozzarella and parmesan so we’ll wait about five minutes and
toss in our cheese and by the way don’t use that fresh wet mozzarella
we want that sort of drier firmer kind that’s easier to grate and speaking of
cheese recommendations we will also want to use the real parmesan
parmigiano-reggiano and yes of course you can use other cheeses for this all
right something like sharp cheddar would also be a great choice and then what
we’ll do to finish this off is add one large beaten egg as well as the
traditional shake of cayenne and that’s it once everything’s in we’ll grab our
fork and simply stir this until it’s all combined and if you’re one of these
people that’s always afraid of over mixing dough’s I have some great news
for you because tapioca flour does not contain any gluten there’s like zero
chance you can mix this too much okay you could stir this stuff for like 10
minutes and there would be no issues except of course you’d be wasting like
eight minutes of your life so as soon as we think everything’s been thoroughly
combined and we’ve achieved a nice soft sticky
dough we will stop and we can proceed to portion this up on a Silpat lined baking
sheet or if you want parchment lined and there’s actually three different ways
you can create this Brazilian cheese bread okay you can make a soft sticky
dough like we did and use a scooper to portion it like you see me doing here or
you can actually add more flour so your dough’s a little stiffer and instead of
scooping you can roll this stuff into balls yes you guessed it using some damp
hands and then lastly on the other end of the spectrum you can make a much
looser dough with more liquid and pour that into muffin cups and bake it like
you would a popover and while all three versions basically will taste the same
the textures will be different so just because I prefer this style doesn’t mean
you will so feel free to experiment I mean you guys are after all the Pele’s
of trying this different ways but anyway I went ahead and scooped out 12 semi
equal portions and then speaking to damp hands if you have any jagged bitch you
can poke those down with a wet finger tip which I think I do more out of
muscle memory from working with pate choux
since these will probably bake up pretty much exactly the same whether you give
him the old polka polka or not but anyway once our dough’s been scooped out
and possibly poked it’s ready to transfer into the center of a 400 degree
oven for about 20 minutes or until they are golden and beautifully puffed and no
I did not say golden brown these do not really get that dark unless you really
cook them a lot longer and then they’re gonna get dry
so this really is what they should look like and other than a few rogue pieces
of cheese poking through the surface really is not gonna Brown although if we
do peek underneath one if cooked enough the bottom will be golden brown and
that’s it we’ll just let these cool for a few minutes before enjoying because we
do want to eat these warm so I just let these sit for about five minutes before
grabbing one so I could pull it apart and show you what it’s supposed to look
like and if everything’s gone according to plan you should get a beautiful
stretch here when you pull these apart so what we have here is a very thin semi
crispy shell surrounding a beautifully cheesy stretchy chewy Center and if that
combination sounds like it would be good it is really good and by the way as
these cool you’re gonna lose that stretch which is why we really do want
to serve these immediately and also why we should probably transfer those into a
basket line with a towel so we can maybe keep those warmer a little longer on the
table and as cool as this feels and looks it also tastes amazing as well
okay nice and cheesy as you would expect but that cheesiness is delivered in a
very light airy package okay this is one of those rare baked products that some
how rich and decadent and light at the same time and if you happen to be
wondering hey could you split these open and use them like a little slider roll
well yes yes you can as I will now approve with a meatball and some sauce
so yes because that semi-hollow inside I think these really do make a perfect
thing to stuff so what I’m gonna do is go ahead and finish this and what you’re
gonna do I really hope is go find some tapioca flour and give this easy
delicious and beautiful Brazilian cheese bread a try soon so head over to food
whooshes calm for all the ingredient amounts of Martha as usual and as always
enjoy you you

23 thoughts on “Brazilian Cheese Bread (Pão de Queijo) – Food Wishes

  1. Chef John, You really should put GLUTEN FREE in the title, if I had not come from Guga's recipe which I clicked on as I really love my bread expecting I wouldn't be able to make it as I am gluten intolerant I would not have clicked your recipe either without the GLUTEN FREE in the title.

  2. After 8 years following was about time, a brazilian recipe. I dare you to recreate the Moqueca (fish stew)

  3. "So I SAW this recipe on GUGA foods…and THOUGHT I would make it…but MAKE it different enough to MAKE it my own…and NOT give guga credit even THOUGH that's where I saw it…"

  4. I mean, the base is right, but as a brazilian daughter of a mineiro(Person from the state of Minas, where this come from.) it is so wrong it hurts… Don't use olive oil please. Don't use a fork, use your hands so you can feel the pieces in the dough, you can see that his dough have tiny balls in it. Don't put spices, is just salt. And the correct cheese is brazilian Minas cheese, hard to find in other countries, but worth it. Also, you should use more eggs. And don't use a icecream spoon, use your hands! Put some oil or butter on it and make de balls, it looks better and creates a nice layer.

  5. Hi chef John I am Brazilian and I agree with you that these should be called cheese buns. Is not only because the translation for the word bread is "pão" that you have to call it such in English. a Brazilian can tell you how to call that in Portuguese but not in English

  6. Well done!!, for the first time I saw someone who is not Brazilian doing it right. It is exactly the same way we do. Congratulations.

  7. I halved it for my mini muffin pan and gave me 12 perfect, little bigger than ping-pong balls. It is lovely especially freshly made but it is so good the next day as well. Thank you chef John! You're the best!!! (I remade it when I had no milk at home, so I used sour cream instead and the flavour was even yummier for me. ) By the way I made it with Cheddar and Parmigiano Reggiano.

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