Just made these. YUM. I accidentally blitzed the cheese in the blender, didn't change the cheese bread at all. I would recommend using a silicone muffin tin and only have to lightly grease. The bread pops right out. Almost liked them better the next day, the get even more squishy and yummy. Thanks for the video!
They are so good by themselves. They are usually served with other breads before a meal in Brazilian restaurants. You can pair with any grilled meat or tomato salads.
They are delicious. Some of them deflated, and more than half had a hole in the bottom. That didn't affect the taste. I will make them again. Any suggestions?
I see some people heating up the milk and the oil. Is this not necessary? Im just starting to learn how to make them (I have my very first batch cooking in the oven) I did heat up the milk and oil. Also the recipe follow hte person was rolling the dough into balls which it was impossible for me so I just spood the dough into the parchment paper and cooked. They look pretty good as I just checked them. I love this bread.
@@zianadamariserickson7557 this is my short cut to this cheese bread. I also have the original recipe where you heat the oil and milk. They are almost same flavor, same ingredients but different technique. I will send you the original recipe and you can try both and let me know. If you want the easiesr version try this one first
Yes absolutely, they are great out of the oven and they reheat beautifully. They keep in the fridge for days. Make sure to use an extra large egg/ at least 75 g for great results 👍🏻
Im glad you liked the recipe. However the most authentic ingredient is the tapioca but I’ll keep your wish in mind when creating recipes. There will be more diabetic friendly recipes in the future 👍🏻
you can use sweet or savory fillings. Sweet fillings that go well are dulce de leche or jam. Savory fillings you can use cream cheese or pulled pork or peperonni. If you make a big pão de queijo you can make a gluten free sandwich for those who have problem with gluten.
Mine breads rose, then slightly fell, but the bottom inch was a solid gooey mess. What did I mess up? I tried to follow your recipe closely. My baking pan was a bit bigger so I baked them a little longer:(
@@maje5459 the only problem might be in the baking or not using mini muffins tin. It’s best to use mini muffin pan and extra large egg for guaranteed success. Try also baking at a slightly higher temperature. Good luck next time🙏🏻
hii i had tried your recipe for three times using hand mixer but it keeps didn’t expand, it was so chewy and hard to bite. Yours appears have more air (i can see the hollow) than what i have. can you please explain why?
Yes absolutely it should be a little crispy on the outside but light cheesy and fluffy on the inside. Generally if you follow the exact measurements, use tapioca flour and bake at the right temperature 400 degrees F, 204 degrees Celsius it should turn out great.
@@mayerlysanchez1843 maybe you can try baking at a slightly higher temp like 450 degrees F. That’s all I can think of if you precisely followed the exact recipe and ingredients
@raya-yf2fr @daintybite is there any difference between cassava flour and tapioca flour? I think that was the issue. I used cassava instead of tapioca flour
I followed your recipe exactly. Unfortunately mine deflated whenI tried to remove it from the mini muffin pan. It was also not airy like yours. The top of the bread was heavy and doughy while the bottom was airy. I sprayed the pan very well but it still stuck to the pan. Please help! What did i do wrong?
@@KimberlyTam-y9e and some more tips for you, you can maybe use an egg at least 75 g in weight and try baking at a slightly higher temperature like maybe 425 degrees F 👍🏻
@@KimberlyTam-y9e it must be a baking issue. Did you use tapioca flour and shredded the cheese yourself? I find it better than ready shredded cheese. Also upper and lower oven must be on and try 25 degrees F higher, maybe bake at425 degrees F. I hope this helps 🙏🏻
I oiled my muffin pan very well but they stuck super bad! I couldn't get them out at all. And they offered up big and beautiful in the oven but collapsed as soon as I took them out. Please help!
This is much easier than the other one😁 I love this puffs💕thank you😋
Great 👍🏻
Just made these. YUM. I accidentally blitzed the cheese in the blender, didn't change the cheese bread at all. I would recommend using a silicone muffin tin and only have to lightly grease. The bread pops right out. Almost liked them better the next day, the get even more squishy and yummy. Thanks for the video!
@@monletta7831 you’re very welcome. I appreciate your recommendation and so glad you love the recipe 👍🏻
This was so so good, thanks for sharing this recipe
You’re welcome
Looks delicious thanks for sharing
You’re welcome
I've tried with mozzarella and cheddar. It worked so well. Thank you for sharing the recipe. I baked in 220 C for 20 minutes
Perfect, glad you like it 👍🏻
my new favourite Dainty Bite, thank you.❣
@@shanetetlow4601 you’re very welcome 👍🏻
Hi can I freeze it and reheat ? Thanks ☺️
Yes you can 👍🏻
Looks so good. What would go with it? Butter? It looks good enough alone. I just wondered if you could pair up with some kind of spread.
They are so good by themselves. They are usually served with other breads before a meal in Brazilian restaurants. You can pair with any grilled meat or tomato salads.
As a lazy Brazilian living abroad I should try this recipe
It’s good I promise 😊
Can we use cornstarch instead tapioca flour
@@widadmansour9876 you can try and let me know if it works. Good luck 👍🏻
Can you use tapioca starch?
@@csozzoni yes you can try
@@daintybitethey came out perfect! Thank you.
@@csozzoni yay, great 👍🏻
Thank you!
You’re welcome
Can you use aged cheese???
They are delicious. Some of them deflated, and more than half had a hole in the bottom. That didn't affect the taste. I will make them again. Any suggestions?
Thnx❤
No blender. Would food processor or stand mixer work.
Absolutely and mix the shredded cheese by hand
I see some people heating up the milk and the oil. Is this not necessary? Im just starting to learn how to make them (I have my very first batch cooking in the oven) I did heat up the milk and oil. Also the recipe follow hte person was rolling the dough into balls which it was impossible for me so I just spood the dough into the parchment paper and cooked. They look pretty good as I just checked them.
I love this bread.
@@zianadamariserickson7557 this is my short cut to this cheese bread. I also have the original recipe where you heat the oil and milk. They are almost same flavor, same ingredients but different technique. I will send you the original recipe and you can try both and let me know. If you want the easiesr version try this one first
@@zianadamariserickson7557 here’s the original version link, good luck:
ruclips.net/video/16OePsnLn1c/видео.htmlsi=djTd90RhIIbTu54-
@@zianadamariserickson7557
ruclips.net/video/16OePsnLn1c/видео.htmlsi=djTd90RhIIbTu54-
Is it a particular type of tapioca starch that you use? They look delicious!!
I use Anthony’s organic tapioca flour and it’s been good 👍🏻
@@daintybite ok thank you!! If I can get that I will otherwise it’s Bob’s Red Mill Tapioca Flour. 🤞
@@wendykelcey1246 bob red mill is great as well. Good luck 👍🏻
@@daintybiteit worked just great!! Thank you!
@@faithdesouza6692 great 👍🏻
Do these have to be served immediately? Can they be reheated and still be crisp?
Yes absolutely, they are great out of the oven and they reheat beautifully. They keep in the fridge for days. Make sure to use an extra large egg/ at least 75 g for great results 👍🏻
the recipe is amazing. however I am diabetic and cant eat tapioca flour (i cheated) is there a substitute I could use?
Im glad you liked the recipe. However the most authentic ingredient is the tapioca but I’ll keep your wish in mind when creating recipes. There will be more diabetic friendly recipes in the future 👍🏻
@@daintybite Thank you. I believe soluble tapioca flour would be suitable but I cannot buy it here in New Zealand
Finally a recipe where you don't need to preheat the milk.
@@CosmoSkerry great 👍🏻
you can use sweet or savory fillings. Sweet fillings that go well are dulce de leche or jam. Savory fillings you can use cream cheese or pulled pork or peperonni. If you make a big pão de queijo you can make a gluten free sandwich for those who have problem with gluten.
Great ideas, thanks for sharing 🙏🏻
I don't have a mini muffin pan. Can they be made in a regular size muffin tin?
Yes absolutely
Mine breads rose, then slightly fell, but the bottom inch was a solid gooey mess. What did I mess up? I tried to follow your recipe closely. My baking pan was a bit bigger so I baked them a little longer:(
@@maje5459 the only problem might be in the baking or not using mini muffins tin. It’s best to use mini muffin pan and extra large egg for guaranteed success. Try also baking at a slightly higher temperature. Good luck next time🙏🏻
@@daintybiteThank you, I’m definitely going to try again… with tapioca flour this time🫣 Turns out I had tapioca starch and that’s what I used😮
@ better luck next time 👍🏻
hii i had tried your recipe for three times using hand mixer but it keeps didn’t expand, it was so chewy and hard to bite. Yours appears have more air (i can see the hollow) than what i have. can you please explain why?
Yes absolutely it should be a little crispy on the outside but light cheesy and fluffy on the inside. Generally if you follow the exact measurements, use tapioca flour and bake at the right temperature 400 degrees F, 204 degrees Celsius it should turn out great.
I tried it too and had the same problem. They were thick and chewy. I followed the recipe to a T. Do you put baking powder?
@@mayerlysanchez1843 the recipe didn’t say to put any leavenings so i didn’t. still have no idea why ☹️
@@mayerlysanchez1843 maybe you can try baking at a slightly higher temp like 450 degrees F. That’s all I can think of if you precisely followed the exact recipe and ingredients
@raya-yf2fr @daintybite is there any difference between cassava flour and tapioca flour? I think that was the issue. I used cassava instead of tapioca flour
I followed your recipe exactly. Unfortunately mine deflated whenI tried to remove it from the mini muffin pan. It was also not airy like yours. The top of the bread was heavy and doughy while the bottom was airy. I sprayed the pan very well but it still stuck to the pan. Please help! What did i do wrong?
@@KimberlyTam-y9e did you use tapioca flour ?
Yes. It looked perfect like yours until they collapsed. I will try to maki again and hope it will work.
@@KimberlyTam-y9e and some more tips for you, you can maybe use an egg at least 75 g in weight and try baking at a slightly higher temperature like maybe 425 degrees F 👍🏻
@@KimberlyTam-y9e it must be a baking issue. Did you use tapioca flour and shredded the cheese yourself? I find it better than ready shredded cheese. Also upper and lower oven must be on and try 25 degrees F higher, maybe bake at425 degrees F. I hope this helps 🙏🏻
I oiled my muffin pan very well but they stuck super bad! I couldn't get them out at all. And they offered up big and beautiful in the oven but collapsed as soon as I took them out. Please help!
Oh no! (That’s what I’m afraid of. Did you use tapioca flour?)
Yes I used tapioca flour
Sou da terra original do pao de queijo minas gerais brasil , tem que ferver o leite e óleo juntos e por na farinha 😅😅😅😅
Central Market. Tejas baby. Hola from sweet home San Antone !!
Absolutely 👍🏻
Can i use unsalted butter instead of oil?
@@cheddaru06 you can try 👍🏻