Brazilian Cheese Bread (Pão de Queijo) – Food Wishes

Brazilian Cheese Bread (Pão de Queijo) – Food Wishes

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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 for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Brazilian Cheese Bread recipe!

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39 Comments

  • Violett-chan The black bat qwp on February 16, 2020

    PAUMZIN DE QUEIJUH :3

  • u barak on February 16, 2020

    Your fucking voice is so annoyinggggg that I had to STOP WATCHING!!!!!

  • John Roekoe on February 16, 2020

    Oh no. I bought Tapioca starch 👹

  • sandpsprt on February 16, 2020

    do you have pecipy and consistency?

  • Apple Jack on February 16, 2020

    After baking grate sharp cheddar over them

  • MR.ANONYMOUS ASMR on February 16, 2020

    Voice annouys me

  • Abraham V. on February 16, 2020

    I'm having a bad time making this. I've tried 3 different recipes. Every time while they are cooking, the dough gets flat and looks more like cookies. This recipe was the best one so far but still can't make them fluffy. The first recipe I tried, the dough was extremely watery, the second one was an intermediate point, and this one was a bit too dry, but still none got fluffy.

  • Amanda A. on February 16, 2020

    Legitimate question—is your native tongue English because the rhythm of speaking is so strange to me for some reason.

  • Smugglers Run on February 16, 2020

    Do you also do RC car videos? Your voice is very familiar

  • Daniel Robinson on February 16, 2020

    One of my absolute favorite breads.

  • Serena Czippel on February 16, 2020

    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.

  • Mai Thow on February 16, 2020

    Mines was too running and baked flat. Should I add more Tapioca starch?

  • Aldemir Vieira on February 16, 2020

    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.

  • Gus Furtado on February 16, 2020

    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

  • Pri C.m. on February 16, 2020

    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.

  • Mare Kor on February 16, 2020

    Oh my god! The commentary! Is! Killing Me! Not finishing! The annoying video!

  • Pocahontas Bae on February 16, 2020

    Ooooh can't believe you brought our recipe here! Pão De Queijo.
    Thank you dear!
    Obrigada!

  • Waheed Bhuyan on February 16, 2020

    Could you successfully replace the olive oil with Ghee in this recipe?

  • Phoenixflash on February 16, 2020

    My mum being Brazilian this is my fav snack.

  • Chris Butler on February 16, 2020

    Can you make these into hoagie rolls?

  • Beastin Out on February 16, 2020

    I tried these at fogo de chao and I had to figure out how these were made

  • JayJay Kalemba on February 16, 2020

    "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…"

  • Santana Reyes on February 16, 2020

    Can believe there’s not comments about this guys repetitive melodic way of speaking 😂😂😂

  • Receita da semana on February 16, 2020

    Adorei deve ter ficado uma delícia, parabéns 👏👏

  • bergschoorsteen on February 16, 2020

    can the dough be saved over night ?

  • Carlos Augusto Moura on February 16, 2020

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

  • Remigio Moncayo on February 16, 2020

    Probably best to put a bit of royal baking powder to make them puffier.

  • Yippy Chiky on February 16, 2020

    I ate 16 of these yumminess last time at a churrasco place. Lol

  • MaZEEZaM on February 16, 2020

    I would absolutely be adding diced bacon and olives to these.

  • MaZEEZaM on February 16, 2020

    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.

  • Cherry Blossoms on February 16, 2020

    Omg the way he talk is so fucking annoying

  • Krishna Sreenivasan on February 16, 2020

    Pele!

  • Cody Ratcliffe on February 16, 2020

    This dude has such a peculiar sense of humour and I catch myself laughing during his videos often

  • Martine LaBelle on February 16, 2020

    I have been using the mix for this for years. thanks for making them from scratch. Also my office loves these so much especially served with pesto.

  • Ava Marie on February 16, 2020

    My father is Brazilian and he makes these all the time for snacks! They sell them at some stores too, but I would prefer them homemade! Also, my opinion, but when they cool down, the next day, they taste really good! It's a tradition of my family to make them every year! 💛

  • Danielle Maquelin-Santana on February 16, 2020

    Beautiful recipe! Congrats from a Brazilian who loves baking Pāo de queijo! Parabéns!

  • aeptacon on February 16, 2020

    You're the best.. anyway, can I use rice flour instead of tapioca flour?

  • Lenny Online on February 16, 2020

    I respect your presentation as you inform things in details. I don't know if your recipe is out of this world but your presentation is ideal.

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