Pão de Queijo
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- Опубликовано: 21 окт 2024
- You asked for it, Chef Antonio listened. We have three words for you: Pão de Queijo. Need we say more? Today, Chef is sharing his recipe so you can get the cheese bread fix you’ve been missing during the quarantine.
Pão de Queijo Recipe
Ingredients:
· 2 eggs
· 1 cup vegetable oil
· 2 cup milk
· 4 cups tapioca flour
· 1 ½ cup grated parmesan
· ½ cup shredded mozzarella
· 1 teaspoon sea salt
· Nonstick spray
· Mini muffin pan (.75 inch muffin pan)
Directions:
1. In a large bowl mix the eggs, vegetable oil and milk until blended together.
2. Fold in the tapioca flour, parmesan, mozzarella and salt until well combined.
3. Spray the mini muffin pan with non-stick cooking spray.
4. Fill a frosting bag or Ziploc bag with the batter mixture.
5. Cut a slit in the corner of the Ziploc bag and use the bag to fill each well in the muffin tray about ½ full. The bread will rise while cooking so it is important to fill only ½ way.
6. Preheat the oven to 350 degrees and bake for 30 minutes.
7. Serve immediately while warm. Enjoy!
Thank you for this. Or curse you because Im not going to lie--I eat more of these than anything else whenever I go to the restaurant.
Love the simplicity of this recipe don’t even get your hands dirty..mine came out perfect and delicious.
I'm from Puerto Rico. This is a lot like our pan de queso con yuca. 🥰
Wait, what?!?! Pan de queso con yuca?🤤 I love yuca, can you share your recipe?😁
So delicious!!!
I recently dined at a Fogo de Chao and had an amazing experience.
We were served a fried cheese with honey!! Was soo addictive! I was so mesmerized, I didn't ask what kind of cheese it was. Could you please post how this is done? PLEASE
I agree that cheese is so delicious.
I had that too but too sweet so I didn’t like it.
Omg I LOOOOVE THAT cheese and honey drool
Eu fiz e ficou muito gostoso. Obrigada!
Omg mine came out perfect last night!! We are so doing them again!! Thank you!
Que delícia!!!💕💕💕 Muito obrigada pela receita!! 💕🇱🇷🇧🇷
I’ve been craving these!! I want to make it but I don’t have a mini muffin tin, only a normal muffin tin 😭
update i have acquired a mini muffin tin
@@boredcow lol u could used the bigger one they just would’ve came out bigger
mine are like round on top even dough i made the recipe exactly like in the video? yours how came out of the oven?
Very nice! Is their any chance you can do a video on how to get my Brussel sprouts to taste like Fogo de chao?
Can you make a video for the chicken salad please. Thank you
Humm looks delicious and easy to make! Hug from australia
Thanks for this recipe! Mine came out a little dense and I’d like to make it more airy like at restaurant. Should I use less mozzarella?
Yes, less shredded mozzarella, try using half and see if it helps. Keep reducing until you get the density you like.
That’s awesome! Thank you! Did you bake on the lower rack?
Also can you use that parm cheese that’s in the shaker like for pizza?
Why is it the closest? I want the exact recipe, I thought it was only parm cheese.
can you use regular flour?
I substituted the oil for applesauce and they baked fine.
Can I use cassava flour instead of tapioca flour
4 cups seemed incorrect for tapioca flour. I had to do 2 cups for this recipe.
Yea I tried 4 cups of tapioca flour and I nearly broke my mixer....it was extremely thick
Wondering whether the tapioca flour was measured after it was sifted. Would be great to get a weight measurement, so we could use a kitchen scale.
Oh I thought it was pan de kechup
I thought it was just parm cheese 🤔
Fala Português!!!!!!!!!!!!
These are colonized cheesy Yorkshire puddings
You are completely lost in measurements! You putting 2 cups of Tapioca starch in the video but writing 4 in the recipe. If the written recipe is followed nothing will come out right.
He said 4 cups in the video
I’ve made these a few times and I end up using a little more than 3 cups. 4 cups is too thick.
I have never gotten them to bloom. They look like little muffins with the center a little caved in. Ive been using bobs red mill finely ground tapioca. They aren’t bad but don’t have that fogo quality. Maybe I’m doing something wrong.
Has anyone else managed to get them to bloom?
I’ve also seen another recipe that claims that fogos actual recipe uses 3 1/2 cups of sweet manioc flour and 1/4 cup of sour manioc flour. The tapioca flour is a substitute.
I haven’t tried it yet but I will leave a comment whenever I do.
I tried today for the first time and it came out to be perfect. Maybe you are using too much cheese? Cheese can make it heavy and too dense. I use shredded mozzarella and fine Parmesan.
Maybe try weighing your cheese instead of doing it by cup measurements