I have been addicted to these since visiting friends in Brazil. I make them about once every two months, more often and I would be the size of a house! Will try your recipe and see how different it is from mine. Love your sense of humour.
Eu amo quando alguém ensina a fazer comidas da minha amada Minas Gerais, fico muito feliz. Nossa comida é de fato diferenciada, tenho muito orgulho disso. E a propósito, você esbanja carisma, moça! Parabéns
Thank you for this video… what an amazing treat! I messed up on my first attempt by using the wrong type of tapioca flour. I went back to my newly discovered Brazilian market where owner gave me a lesson on the different product options. The second attempt was nothing short of phenomenal. Thank you again!
Oh my, you are adorable &, I’ve seen you on RUclips before. Thank you for this recipe for Brazillian/Portuguese cheese bread. Plus, many more thanks for the lesson in pronunciation.
Love this, a recipe that also makes you laugh! ❤ A Brazilian friend cooked these for me and I have never forgotten. I'm going to make these, and yes I knew how to pronounce it 🤪
Pão de queijo is the kind of recipe that I had to make many times to get it right: the brand of tapioca, milk, kind of cheese and even the kind of oven you have makes a big difference. If you want the most consistent result I would use a good Parmesan cheese, though as you can see in the video, I like to surprise myself and use different kinds of cheeses! Good luck with this recipe! :)
Oh my gosh, you are adorable 😄 I'm excited to try this recipe! Would it work to reduce the amounts to make less per batch? Or, how should I store and keep the leftovers the best way?
Yes, you can freeze them after you make them into little balls - I do that all the time! I typically freeze them on a tray and then put them in a bag once they’re little cheesy ice cubes. 😊
@@KitchenDoodles Bob's Red Mill is not the fermented flour. Fortunately, you can get just about anything in San Francisco (or near it) and I found a Brazilian grocery with polvilho azedo.
As far as I know, pão de queijo comes from the state of Minas Gerais, so the traditional cheese is queijo Minas (Minas cheese). Queijo Minas has many different forms, but the best one for pão de queijo is one that’s dry with a strong flavor. This is why Parmesan has been a good replacement for me when making it here in the U.S.!
Tapioca? Kkkk okay not brazilian for shure. Got to salvador and have the worst pao de queijo u gonna eat for life. Go to minas gerais and do it the right way. Anyway congrats! By the look it must be good!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Happy to learn how to say Pao de Queijo and not something else! I will prepare this! You are amazing!
THIS SHOW IS PRODUCED SO WELL! i need more :(
I have been addicted to these since visiting friends in Brazil. I make them about once every two months, more often and I would be the size of a house! Will try your recipe and see how different it is from mine. Love your sense of humour.
how is it?
Eu amo quando alguém ensina a fazer comidas da minha amada Minas Gerais, fico muito feliz. Nossa comida é de fato diferenciada, tenho muito orgulho disso. E a propósito, você esbanja carisma, moça! Parabéns
Thank you for this video… what an amazing treat! I messed up on my first attempt by using the wrong type of tapioca flour. I went back to my newly discovered Brazilian market where owner gave me a lesson on the different product options. The second attempt was nothing short of phenomenal. Thank you again!
OMGosh! Is this girl funny and adorable!!! Thank you dear girl!!!👍
Oh my, you are adorable &, I’ve seen you on RUclips before. Thank you for this recipe for Brazillian/Portuguese cheese bread. Plus, many more thanks for the lesson in pronunciation.
Yummy!,love Pao de quejo!! What kind of tapioca starch do you use?😊
hello! I am visiting Brazil right now and I ate pao de queijo and I loved it! I want to learn to make it when I go home, so thank you for this video!
Yes, of course!! That’s what these videos are for: bringing a little taste of Brazil into your kitchen. 😊
Love this, a recipe that also makes you laugh! ❤ A Brazilian friend cooked these for me and I have never forgotten. I'm going to make these, and yes I knew how to pronounce it 🤪
Awesome, love them too, but somehow i manage to get a different result each time (for the same recipe) :-) will try your recipe
Pão de queijo is the kind of recipe that I had to make many times to get it right: the brand of tapioca, milk, kind of cheese and even the kind of oven you have makes a big difference. If you want the most consistent result I would use a good Parmesan cheese, though as you can see in the video, I like to surprise myself and use different kinds of cheeses! Good luck with this recipe! :)
I had no tapioca starch and used rice flour; not pao de queijo but sti.l tasty....
so good! gotta make me some of these.
YES you must! ❤️
Thank you for the recipe! 💜
Bom saber que dá pra fazer com farinha de tapioca. Eu geralmente compro a farinha pronta on-line, mas é mais cara.
Oh my gosh, you are adorable 😄
I'm excited to try this recipe!
Would it work to reduce the amounts to make less per batch? Or, how should I store and keep the leftovers the best way?
you can mold the buns and freeze.
Yes, you can freeze them after you make them into little balls - I do that all the time! I typically freeze them on a tray and then put them in a bag once they’re little cheesy ice cubes. 😊
What kind of tapioca flour-polvilho azedo or polvilho doce?
polvilho azedo and better
I believe it's polvilho azedo but I'm not 100% sure. Here are my go-to brands for this recipe: Arrowroot Mills and Bob's Red Mill. I hope this helps!
@@KitchenDoodles Bob's Red Mill is not the fermented flour. Fortunately, you can get just about anything in San Francisco (or near it) and I found a Brazilian grocery with polvilho azedo.
Did u oil d cookie sheet or can we put parchment paper..thnx
No oil needed! There's enough oil in the dough! I hope you like it!
Muffin tin is easier, also I make this in one bowl it takes 5 mins and there are many more simpler recipes
What kind of cheeses do they normally use in Brazil?
As far as I know, pão de queijo comes from the state of Minas Gerais, so the traditional cheese is queijo Minas (Minas cheese). Queijo Minas has many different forms, but the best one for pão de queijo is one that’s dry with a strong flavor. This is why Parmesan has been a good replacement for me when making it here in the U.S.!
i subbed when you said "dick of cheese"
I love that your recipe uses olive oil instead of canola/vegetable oil.
Ps, "pau" de queijo 😂😂😂
Baking pan. assadeiro.
Tapioca? Kkkk okay not brazilian for shure. Got to salvador and have the worst pao de queijo u gonna eat for life. Go to minas gerais and do it the right way. Anyway congrats! By the look it must be good!