CHEESY Bread In 30 Minutes - Flour-less Blender Bread 🇧🇷 Pao De Queijo
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- Опубликовано: 4 июн 2024
- Let's make Brazilian pao de queijo, a cheesy bread that just happens to be gluten-free. #emmymade #paodequeijo #cheesybread
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I adapted this recipe from Fav Family Favorites: www.favfamilyrecipes.com/braz....
Chapters:
00:00 Intro
1:25 What is pao de queijo?
2:21 Big size.
2:47 Cast of characters.
3:59 Look at these eggs!
3:46 Method #2.
6:57 Spraying the pan.
7:37 Into the oven.
8:07 Puffy!
10:13 Taste test.
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Cheesy cheesy lemon squeezy." 
Хобби
In the original recipe, the buns look more "hollow" because the consistency of the dough is much drier, which allows you to shape it into small balls and even freeze it.
Some tips:
- Don't use oil, use butter instead.
- Heat the milk and butter to a boil.
- In a bowl, mix the "polvilho azedo" (sour cassava starch) and salt with the grated cheese (in Brazil we use "meia cura" cheese from Minas Gerais, but you can use parmesan instead).
- Pour the heated milk into the polvilho (or tapioca flour, if you can't find it) to scald it and mix. Let it cool until lukewarm.
- Add the egg and knead until you have a homogeneous dough. Let it rest for about 20~30 min.
- Portion the dough into small balls and bake them in the oven at 180ºC (sorry I don't know in ºF) for 15~20 min - or until lightly browned.
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Edit - Someone asked for the measurements:
- Sour cassava starch (or tapioca flour) = 200g
- Grated meia cura (or parmesan) cheese = 180g
- Milk = 100ml
- Egg = 1un
- Salt = 10g
- Butter = 40g
This recipe makes 10~15 servings. You can double or triple the recipe if you want to make larger batches, or simply freeze and store to bake later.
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Edit² - Oh yeah, you can make small sandwiches with Pão de Queijo. Here in Brazil, we usually add requeijão (Brazilian cheese spread), goiabada (guava paste) and butter, but you can add whatever you like: salami, mortadella, ham, shredded meat, fruit jam, avocado, MORE cheese, you name it.
180 C is around 350 F in case anyone wanted to know. 😃
Thanks for the tips, but sounds too involved lol.
I never made it, but I've seen it made the way LOL describes. It may sound complicated, but it's not, and the kneading is the simplest. You'll ever do for a bread. They are yummy, as described, crispy on the outside and chewy on the inside. SO good.
I’ve got a recipe that includes mashed potato and that you can make into little balls and freeze. I only use this recipe when I’m pulling out the big guns. For a quicker snack I use the blender version and the air fryer.
I'd love to see Emmy try this method out!
Pro tip: Turn off the oven and just crack the oven door a minute or so before they're done, and leave for 10 minutes. They won't deflate.
And don’t knock them around either.
Thanks guys!! 😋
Great tip. Thanks!😊
Thanks for the tip!
The gradual cooling allows them to set. I have a home made white cake that has a habit of falling once you take it out of the oven. I turn the oven off, place a tea towel in the door to hold it open a half inch or so, and leave it for 10 minutes. No falling.
I saw this recipe on the back of my Tapioca Flour. I try gluten free or low carb recipes as much as possible. I was excited to try Brazilian Cheesey Bread. It was easy!
A few weeks later we took my Son for his 40th BD to a very nice Brazilian Steak House in the Houston area. They served this Bread and the waitress was asking if anyone knew what it is? I said it reminded me of a recipe that I made recently...called Brazilian Cheesey Bread and everyone was surprised that I knew inclyding our server! Lol Glad to see you trying it now. 😋
It's totally ok to use whichever cheese you might find. Even here in Brazil, the original cheese that Emmy mentioned is very local to a Brazilian State and hard to find everywhere else in the country
It's from Minas but you can easily find at least in the Southeast and South regions. It's also very popular in Brasília. I thought it was also popular in other regions, interesting. I never made it from scratch, though, we used to buy them frozen, ready to bake, when I lived in Brazil a long time ago.
@@TheSimArchitect é que na verdade o queijo minas específico para a receita tradicional de pão de queijo é o meia-cura. Em outras regiões só se encontra a versão fresca dele, que obviamente não serve pra pão de queijo
Ah não, queijo minas e o minas padrão tem em absolutamente todo lugar. Até nas vilas do Amazonas que chega só barco tbm deve ter. Maaas realmente, dá pra usar qualquer queijo
Ah! Hoje em dia acha meia cura fácil mas lembro que, em São Paulo, tinha que comprar do caminhão que passava na rua ou saber onde tinha, pois o supermercado apenas tinha o fresco, concordo. Mas isto na década de 80, imagino que hoje seja bem diferente. Lembro que em Campinas e em São Paulo, até uns 7 anos atrás, quando saí, qualquer atacadista ou supermercado grande tinha. Não sei como é em cidades menores, só comprei queijo meia cura uma vez há uns 20 anos atrás e não lembro nem como é o gosto, pois é realmente um produto não muito típico e a minha família nunca soube como usar... 😬@@alysonhenrique2924
Mas comprávamos bastante pão de queijo, existe até uma rede "Casa do Pão de Queijo" que é uma espécie de Starbucks brasileira comum desde os anos 80 no Brasil.
They look *delicious*.
Thank you for continuing to share your cooking and food experiences 😀
I made the blender version a few weeks ago in my air fryer with silicone muffin cups, and once they reached the stage you pulled them out at, I took them out of the cups and flipped them upside down to get toasty on the other side. They were less chewy, more airy.
Also, Costco has some in the frozen section that are pretty good!
Yours look great! Just remember almost every grandma/family does things differently. Different cheeses, different consistency in dough, different oils or flours. Even in the same village people will do them differently! Authenticity comes from intention 😊
What a beautiful sentiment. ❤
We make this in our house as a result of a family friend who is Brazilian. She and my mom came up with their own recipe because they couldn’t find the right one that tasted authentic. I’m about to watch your video and see what your recipe is like! We roll ours into small bite sizes balls and bake in the oven. We also use shredded cotija cheese (looks like finely grated parm) for the best cheese flavor.
Edit (post video): This recipe looks very easy compared to my moms recipe! Hers involves scalding the milk and butter and hand mixing tapioca starch followed by cotija cheese and then eggs, which is very labor intensive. The end result is so delicious…. Moist, cheesy, bouncy bite sized balls.
I’ve finally lived to see Emmy making Pão de Queijo!!!
Sitting in the hospital after the 3rd emergency surgery in two months. Thanks for putting a smile on my face ❤️
I hope for a speedy recovery 💚💚💚💚
I’m sorry to hear that. Here’s an internet stranger wishing you a speedy recovery, and lots of well wishes.
Thank goodness for EmmyMade, and the internet!!
Best wishes from Cali, feel better soon! 🙏🏼
If you wanna the round ones you see in pictures, I suggest the recipe from the channel Food Wishes (but using butter instead of oil for more traditional recipe, with more dairy flavor). Chef John explains it very well, and you will see that the dough will be firm and stick instead of liquid. That's how you mold them into little balls.
The more traditional and older recipes don't use regular tapioca flour.
It uses FERMENTED sour tapioca flour and it tastes a lot better in my opinion. It counterbalances the fats with a sour bread like taste.
Nonetheless, there isn't such a thing as the "right" recipe and we use whatever's at hands. Great video as always :)
Thank you for that! Because I was just wondering if I could use the rice starch or corn starch or potato starch I already have on hand. 😊 We shall see.
@@patmaurer8541 Oh, I really wouldn’t substitute anything for the Polvilho/ Talioca starch. It has a gelatinous stretchy texture that’s integral to the recipe. If you can’t use tapioca for whatever reason, Id recommend making French gougeres instead. They’re pate a choux with cheese added into the. after, and you can use any all purpose flour or gluten free AP flour to make them. I’m not Brazilian, but I am gluten free, so I’ve been eating Pao de Queijo for a long time. I hope this was helpful!
Can u make ur own fermented tapioca flour?
@@jules30480.2% Latic acid on any starch will serve as substitute.
@@jules3048 I would guess it's like making sourdough starter. You mix warm water and tapioca flour in a glass jar with lid and then let it sit for a few days in a warm spot.
Thank you so much for this recipe. My mother-in-law has Parkinson's and recently had to go gluten free. She's lost so much weight and hasn't been eating much. She absolutely loved these. So easy to make and they're good! My kids loved them too! Wish I'd heard of them earlier. Also, we love your channel and have tried many of your recipes. ❤
We just made these! Who knew we’d be premonitioning Emmy’s video. 😮😊 You’re going to wonder what took you soo long to make them. They are muito bom!
I’m excited to test drive these too 😊
Interesting fact: because this uses cassava flour instead of wheat flour, if you have your ratios of oil, watery fluids, and starch right: you don't even need to spray the pan. The majority will fall out of the pan if you turn it over, the few that don't can be gently lifted out by their crown
Having celiac disease Pao de quejo are my go to snack/bread. I love dipping them Hodge Podge or in garlic butter, on spaghetti night.
So excited to see pão de queijo on this channel!! If you ever feel like making the traditional version, my personal favourite recipe is Mohammad Hindi's (I also wrote a translation of it). The main differences, is you boil the milk before adding it to the starch to make the dough. This means the dough is very hot and can be difficult to handle though. He uses mostly sour starch (polvilho azedo) with just a little bit of sweet starch (polvilho doce) which contributes to the texture and springiness.
What I like to do, before baking them, is take the dough ball and roll it in grated parmesan! This makes a bit of a textured golden crust on the outside and looks beautiful :D
I used this recipe too, it's great
This is the recipe I have been looking for. I will search for "Mohammad Hindi's." Thank you for sharing
They look so yummy! Love to see a gluten free baking recipe.
Idk why the vibes of this video made me feel like your channel content is what would fit well on pbs! So wholesome and lovely gives me the warm fuzzies! Your family is blessed to have you as their own!
I just watched a video by Amo Pão Caseiro who said (if the RUclips translation bots can be trusted) there are two different types of tapioca powder made in Brazil. One is sweeter the other more sour. The sweet tapioca makes a flatter bread and the sour type makes a more rounded top.
Apart from looking like souffles, they remind me of YOrkshire pudding, especially when you said they should be a bit hollow. I definitely want to try this
I thought the same thing! Now I'm craving them w roast gravy
First tasted these at fogo de chao and was obsessed! Ive made them using both methods. The bender is definitely easier, but both are delicious. Makes me want some now 😋 !
I use Parmesan and mozzarella cheese in mine (though I might try some other cheese next time I make some) and use an air fryer for the more traditional version or a waffle maker. If I use the waffle maker, it loses some texture but I then load salsa up and a fried egg on top. It makes a lovely quick meal that’s so satisfying.
The texture on those looked phenomenal. What a neat recipe! It looked like you had enough batter left for a whole another set, too!
Yayy, Brazilian here, I love Pão de Queijo!! It looks delicious ❤
I make them in mini muffin pans. They are amazing!
I hear the chickens clucking while you're talking about the eggs! 😂 They're so proud! 💕🥚
Chicken: "Where are my eggs?"
I love that her chickens keep producing double yokes. I wish I could get eggs with double yokes.🥚😊
I LOVE when Emmy makes something from Brazil, especially Pão de Queijo, one of the best foods on earth!
By the way, it's so cute the way she pronounces Pão de Queijo 🥰
BEEN waiting for you to make these !
Yes! I was waiting for you to try pão de queijo! I didn't knew about this blender recipe, they look delicious! I'd love to see you trying some feijoada next!
IVE NEVER BEEN THIS EARLY! Thank you for helping with my anxiety today! It's been a rough day and watching your videos helps so much
the day has come!! i’ve been watching you for years, Emmy and as brazilian i’m really happy to see this video!! hugs 🩵🇧🇷
OMG! Pão de Queijo at home! Awesome! I never made it! In Brazil they sell it frozen ready for the oven, yours must be delicious!
Your Pão de Queijo looks like a gourmet version you'd buy at a very expensive restaurant.
To have it less gooey and more traditional you need to make them smaller and you need to lower your temperature and extend the time a bit. You can always adjust it to your preference.
You can add some "frango com catupiry" as a topping (or inside) after it's done, then just warm it up a bit.
I’m in Australia and we have some frozen in the stores. But I got very afraid that they’d stop selling them (they have) so I found some recipes and now have them frequently. I’m totally in love with these heavenly cheese balls. I have a Brazilian friend and she’s never made them either but they’re so easy and yummy and much cheaper than the frozen ones of you can find them.
Yes, I just left the post about buying them frozen they’re good, however, I made these last night from her recipe and I’ll never buy them frozen again. And it was so easy to make too. I loved it.❤
Emmy trying to forget about the chicken bread episode....
I couldn’t even watch it yet 😂. That just sounds so unappetizing.
It's gross. I can't believe people think chicken bread is a good idea. I'd rather watch Emmy's Bugmas episodes.
I have PTSD from that chicken bread atrocity..
I have watched every Emmy video within 2 days of posting for the last 5+ years, but can't make myself watch that one!
I hate chicken so didn’t watch it, no I have to just to be in the know. 😂
Interesting using the blender. I’ve always made this dough on the stove with the Pâte à Choux technique. Pão de Queijo dough makes a perfect gluten-free pizza crust-crunchy, chewy, cheesy… Mmm 🍕😋
Oh my gosh, I never thought of that! Did you make this up yourself or is there a recipe I can use to try it as pizza crust?
@@quirkyviper I wonder if you could pour the batter in a baking pan like a Yorkshire pudding and get a pizza crust. I've made Yorkshire pudding and it was fluffy and eggy but using these ingredients might make it a bit different.🤔
@@quirkyviper There may be recipes online, I don’t know. I just had the idea to try it. I rolled out the dough with a rolling pin and extra tapioca flour to keep from sticking. Par-baked in a hot oven for about 10 min before adding toppings, then baked a few more minutes until everything was melted golden brown. I don’t know how this would work with the blender method; it’s brilliant with the classic dough. Hope you find a recipe that works. Enjoy!
What a brilliant idea. Gluten free cheesy pizza crust!
I’m Brazilian, and I happy to see you doing a Brazilian recipe. I chave been living in US I am doing my cheese bread in same way that you did, and it really works! Thank you!
Cheezy cheezy lemon squeezy. These look fabulous! Thanks, Emmy ❣️
I love your enthusiasm for live and for food.
It's not the traditional way of making our pão de queijo, but it still works, it's still delicious. We usually add 2 different types of tapioca flour, which leaves the dough structured to form bread-shaped balls and make the pão de queijo crunchy on the outside and soft on the inside. Thank you for sharing our delicious recipe Emmy! 🥰🇧🇷
Is tapioca flour the same as yuca flour? thx
@@ednasalinas5568 Yes, but it all depends on the quality. Also, fermented cassava "flour" is what was/is originally used. Think of sourdough bread
I had no idea that there are different types of tapioca flour.
@@Cantetinza17 Think of Cassava the same way as Wheat (even dairy milk), and all the many forms wheat comes in, same with Cassava.
Tapioca flour is a form of Cassava
@papazjose1274 Thank you for the education. 😊
omg, can't believe it I'm watching you cooking pão de queijo, my favorite afternoon snack or breakfast on the weekends!! it's so delicious, very much the core of Brazilian culture :DD
omg finally pão de queijo !!!!! thank you emmy i’ve been waiting for this 🇧🇷🇧🇷🇧🇷❤️ much love
I absolutely ADORE pao de queijo (even if my fingers can’t spell it right now); I found some in the frozen section at the grocery store a while back and was in heaven. One of these days I’ll try to make it myself!
Just came from my great grandmas funeral. Truly needed this💔😢
Sorry for your loss
so sorry for your loss
@@joyinthemorning44 thank you very much😢
@@Phillynative1738 thank you😢
@@ddwro1 thank you😢
Brazilians aren't really known for bread, but this is definitely one of them. When I was a kid we ate pao de agua, which translates to water bread...lol. Thank you for making this I'm going to try it. Oh it's better warm turns hard as a rock when it's cold.
Omg FINALLY! As a brazilian who's been a fan for years now I'm sooo happy you decided to taste it!
so many have heard of pao de queijo, but few have heard of mbeju (pao de queijo's far superior cousin, IMO) simply bc pao de queijo is from Brazil and mbeju is from Brazil. They're extremely similar, but mbeju is made with corn flour instead of tapioca flour. it's sooooooooooo good and deserves a shoutout! Whatup Paraguay?!
Awesome as always thanks ❤
Great to see my fellow brazilians always talking about non-traditional recipes... Come on guys, give her some slack.
By the way Emmy, I don't think I've ever seen you make coxinhas. You should definitely try them!
Oh Emmy, I've just happened upon your channel (by way of the how to cut corn safely video) and I just had to subscribe right away. You're adorable :)
This looks delicious, I can’t wait to try it.
Sound about right how you described the texture and everything (including the crispy mochi my gramma use to make this a lot). And by the way is looking delicious!
Oooh. I've been thinking of making this for my niece, who is allergic to wheat. Now I'll have to do it!
Oh, btw, your research on the food is really good. Yes, indeed Brazilians tend to eat pão de queijo for breakfast or as an afternoon snack. I don't like coffee at all, but many here enjoy eating it with a cup of black coffee or cafe au lait.
They a look so tasty. Have never used Tapioca flour however, YUM ! Thanks for sharing, Emmy ! 😊
Emmy . I found your video first (and I-ve never had this Pao de Queijo) But I watched Chef John make it and the guy from Brazilian Kitchen. Both of them heated the milk, salt and oil up to a boil and then added it to the tapioca flour. After it cooled for a few minutes they incorporated the cheese and if firm. scooped it onto a baking sheet or if more liquid, into muffin tins. that would change the texture a bit (like dumpling dough with hot water).
Love the brown double yolked eggs the chickens provide you.
I will have to take my tapioca to the Mill (electric) to make my flour, here in Oaxaca Mexico we grind a lot of things (corn masa (flour) above all)
when you say Itadakimasu (I humbly recieve) the crazy english subtitle is "It's A Lucky Monster. As an avid linguist I find the nutty automatic translations sometime hilarious.
In Mexico when someone is eating we say Buen Provecho. which is 'May you have good sustenqnce from what you consume'
I enjoy your happy way with cooking and filming. All the best Jim, Mexico
This is one of my favorite dishes. Grew up with Brazilian people, its so perfect.
Oh my, these are going to be amazing!!!!! Ingredients added to my shopping 🛍 list!
I haven't even gotten to the recipe yet (I will in a minute). Emmy, I swear, if someone came to your channel for the first time with this video, your intro alone would make them love you! I don't think it's possible for you to be more delightful :)
OMG they look delicious 😋
Emmy!!! I MADE THESE today after watching your video! They looked so delicious I had to make them… mine are still sitting in the oven with the door cracked because someone on here said if you leave them in there with it cracked for 10 mins they won’t deflate … so I haven’t tried mine yet but I wish I could show you a pic! They look so beautiful !!
A follow up - none of us liked them 😔 they were too chewy- almost reminiscent of having a wad full of Bazooka Joe in your mouth when you were a kid… and the richness/stretchiness of the cheese added to the odd mouth feel. I wish we had liked these better! They just seemed wrong or too dense. I would be willing to try again if I knew where I might have done something wrong?
The buns were beautiful, Emmy! But I believe you could have baked it longer because the bottom part needs to be cooked longer to get it crispy all over. I remember the first time you tried and it failed because you used the wrong flour. This time you used tapioca starch, which is another cassava byproduct, and it worked. As a Brazilian, I felt represented. Kisses!
Emily… Brazilian here, from a family of bakers. There are 2 recipes and both of them accomplish different things.
I am happy to help if need.
Love your video. Thank you! ♥️
I'm a brazilian that don't particularly like brazilian food, but I love cassava! Pão de queijo, Tapioca, Farofa (made with cassava flour - not starch) and cassava itself boiled are absolutely delicious!
I love farofa! My sister-in-law is 100% Brazilian and I've had farofa! You're talkin bout the food that looks like it wants to be bread crumbs/panko, right? That sandy looking stuff? It's delicious on top of rice and chicken! 😋
@@futuramabender2078 Yes, that's what I'm talking about 😋. I like it specially with roasted chicken and potato salad.
@@000euMJ I also love mixing it with Picana and rice. Ya know, Brazilian steak? I'll try it with potato salad!
@@000euMJ Now heres something I've always wondered, Can I use farofa as an alternative for bread crumbs?
@@futuramabender2078 well, my grandma used to "bread" chicken thighs with toasted cassava flour (not exactly farofa though, but almost) and bake it. It was soo delicious, but also quite different from real"
breaded chicken (I'd say better though).
Wow wow wow I have just made these VEGAN with just random ingredients in my cupboard and they are delicious!! I had this big container of tapioca but never knew what to use it for.. I scaled the recipe down 2 times. Added some random cheese and egg replacers (I didnt even had vegan cheese) like chickpea flour, vegan yoghurt, nutritional yeast. A tiny bit of baking powder. They did puff up during baking but deflated very quickly. They really turned out like little crispy savory mochi cakes! Amazing!
Brazilian culinary is beautiful, my heart feels with joy every time I see people enjoying it 💙
I need you to come to my house and cook/bake all these yummy things! I love watching you and the excitement you have while creating.
Before i start.. these look so fluffy! Brazilian cloud bread i call it usually doesn't floof up like that. Nom nom
Two years ago i had an double yolker inside of another complete egg. It was like eggseption 🤣
They look amazing 😍😍😍
You kept me a little more sane, during the lockdown. Thank you.💐💐💐💐💐💋💋❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥🇺🇸🌸
It's funny you had this on today, I just made the Brazilian cheese bread last week!
Thanks for this! I've just made them. Cassava flour is a staple here in Africa - we make ugali/fufu out of it, but it's really bland. Adding the milk, eggs and cheese was wonderful. Will definitely be making this again.
You should definitely try making Taipocas next. It’s like magic, the way the flour becomes a tortilla/crepe like vessel for any fillings
We had an exchange student at our school from Brazil. She made something like that, with just the tapioca flour in a skillet. I think after it cooked, she just added cheese which made it like a quesadilla. Is that accurate?
@@debbiebarnes4688 it is!
Although cheese is one of the most common toppings, many people also enjoy having tapioca with sweet fillings such as nutella with sliced bananas and strawberries.
Since the tapioca itself is neither particularly sweet nor savoury, you can have fun with the toppings and pair it with all different kinds of things. Personally I really enjoy filling it with some scrambled eggs and ketchup for a quick breakfast
Like with wheat or maize? ;)
@@napoleonfeanornot quite like wheat or maize - with those you make a batter or dough
I think this is the first time Emmy remembered to plug the blender in before cutting it on. Success! 😅
Awesome savory bread. Great with Steak!
Cheese bread and coffee: heaven.
Hi! So I usually buy these frozen, and when I saw you making them, I tried it immediately, like the next day! They came out perfect! I will never buy these frozen again thank you!
Omg I adore Pão de queijo so much! ❤
Looks delicious to me !!!
This is perfectly fine as far as texture and format goes. Is not really common, but it seems that you got it right.
Lately I've been making Sunrise Toast, its a variation on cheese toast.
Nice presentation! Whizzing those eggs in the VitaMix probably helped a lot with that "souffle" effect.
All I can think about is my SIMS making this 😂 love to see the real recipe finally ❤
Looks very tasty and easy to make. I think it would good with a bowl of chili because its so cheesy.
These look so lovely! I bet dropping some roasted garlic in the blender would make some phenomenal garlic bread 🍞
I've never had pao de queso either, but that stuff looks delicious!
I love that you say words like marvelous haha. I love pao de queijo, yours looked delicious!
Absolutely delicious. Just make it for dinner. Wow!
As a fellow Brazilian, I also love Pau de Queijo
Pau?
😂
Que
Oh, I've made those, delicious! So easy, too. I miss them (can't do the starchy cassava flour anymore) a lot.
So, a cheesy glutton free Yorkshire pudding? I really must remember this for when non glutton eaters come to dinner
Spectacular!
Looks so good! Complete different method than the traditional but the results look wonderful and delicious! The hollowness in pao de queijo is achieved only if you use half sour tapioca starch instead of 100% regular tapioca starch.
Pao de queijo is deliiiicoous when you eat it with goiabada .. With jam.. and ...The best: with 'creamy-smooth milk caramel spread' (doce de leite)
healthy and happy chickens you have! beautiful eggs ❤️
Fascinating the tapioca flour reminds me of Vietnamese honeycomb cake. Which has a texture that sounds similar t the mochi chew she described except a bit denser
The original recipe here in brazil uses "polvilho doce". Not exactly tapioca flour, but i might have similar results
I think it's the same thing, just the name that changes. Tapioca flour is cassava starch, juat like Polvilho Doce.
I moved to Sao Paulo - from NY - 10 years ago and these are one of the best things about living here. :-). They came out perfect and I have seen some bakeries here selling them both round and the cupcake form. Congrats. They are great with jelly or jam too.
you should try filling with pulled pork or pepperoni
Think i'll try this with a bit of garlic added and serve with spaghetti. Great video!
Pao de queijo is the best :D next you should do Brazilian pastel! You definitely made a much easier recipe and I am down to try this 😁
They really look so nice and puffy. I have made mi e in mini-muffin tins, bit they became deflated after it cooled down. Maybe, it’s the ingredients , as I used a slightly different recipe