Brazilian cheese bread - very lazy recipe - cup measurement - PÃO DE QUEIJO
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- Опубліковано 23 сер 2024
- Brazilian cheese bread. Easy gluten free bread recipe. Easy pao de queijo recipe
Ingredients:
(6-8 rolls)
1 egg
1/4 cup olive oil
1/3 cup milk
1/4 teaspoon salt
1 1/2 cup (170g) tapioca flour/starch
1/2 cup (65g) grated cheese (I use grated Cheddar cheese)
Optional: your favourite herbs
200°C (~400°F) in 20 -25 minutes
leave in the oven 5 more minutes
Credit ❤️:
livinghealthyw...
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#easyglutenfreebreadrecipe #braziliancheesebread
Great recipe. Came out with perfect texture. Only problem - it's hard to stop once you start eating them!!! Thank you for sharing.
Throw it all in a blender works as well. Less muss & fuss. Love these little balls of joy ❤
If you want to reheat the breads, wet them first and put them into the air fryer. This makes them crispy again without thick and hard crusts.
Do you always cook with black rubber gloves on? Seems rather detached. No love given.
Very sad you do that. Especially when you’re not immersing your hands in anything. 😊
I tried two recipes for Brazilian cheese bread, and neither turned out like yours. I'm going to make your recipe next! Thank you!
Amo pão de queijo, obrigada pela receita!
Those look incredible! Thank you so much I'm going to have to try it that way
¡Con dulces, miel y hasta aceite de oliva! ¡Se ve maravilloso!❤
Tried it thrice - two successes and one flop (used wax liners by accident). Fluffy texture with slight stretch, though it’s a bit bland if you follow the amount of salt used here. Also, my batter was much thinner all three times I made this, but it did rise in the oven so I don’t think it matters. I suggest turning off the oven a bit earlier than 20 mins and then leaving it in there for maybe 10 mins?
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.
That looks amazin
This looks amazing. I must try!
You'll love it!
What kind ( brand) of tapioca flour did you use? These look delicious!!
Is the milk dose correct? I searched on Google 1/3 cup = 83ml. I have tried your recipe but the dough is very hard, the texture of the dough is not like in this video
Hi, nice recipe. I tried but unable to make the top crispy, any advice pls.. thanks 😊
Yummy yummy 😋😋😋
Yup! See you this weekend, with these yumilicious breads 😋. Hôm nay em làm phụ đề chậm lại, chị có dễ đọc hem? Có phụ đề tiếng Việt nữa á 😘
Made these and they were good but my centers were not fluffy but a solid mass. Still chewy and good but unlike your pictures. Anybody know why this happens?
Mine too
You probably didn't use the correct flour or used a poor quality one. There are two types of tapioca flour; one that goes through a fermentation process during its development and one that doesn't. You must use the first one, otherwise your dough will not rise during baking and will not become fluffy. Making cheese bread with the second one is like making classic bread without adding yeast to the dough (it will fail). But the problem is that some sellers do not specify this outside Brazil.
Can rice or glutinous flour work for this bread?
Why do you not bring the milk and oil to a boil first like most other videos I’ve watched?
I guess because it's the lazy recipe version, maybe?
I looked for another recipe and the average amount of milk is 150ml, which is twice from your recipe. If you use only 1/3 cup the dough would be very hard
Would suggest using a neutral oil like sunflower or vegetable oil instead of olive oil. I tried this recipe, and unfortunately the olive oil smell and taste overpowered the cheese. The middle of the bread was hollow, might be my oven being too hot.
Can I use convection bake?
Is egg required
I had to triple the milk just to get it like dough. I fluffed the Cassava flour and used 1-1/2c
This will happen if you use tapioca or arrowroot flour. If you use tapioca starch the recipe works fine. I've done it both ways and yes, you do have to add more milk with the flour.
it has to be tapioca starch.
My batter is runnier than the one you show.. does it matter if we use cold milk from the fridge or have to be milk in room temperature? My cheese paos came out to be a little hard.. not as fluffy as yours.. can advise? Thank you :)
Hi Xiu Ling, I apologize for my late reply. To make the batter thicker, you may want to set it aside for 10-15 minutes to allow the flour to absorb the liquid. If you prefer fluffier paos, you could try adding more cheese to the batter. Additionally, it may be worth experimenting with your oven temperature to find the ideal temperature for your paos. Keep trying, and good luck with your baking! ❤️
วันนี้จะทำค่ะหวุงว่าจะหน้าตาดีและกรอบอร่อยย❤❤🎉🎉
What kind cheese do you use?
can I use vegetable oil instead of olive oil?
Any oil
I keep going to this recipe, but how does yours batter come out creamy, while my batter comes out pretty hard. I have to keep adding more soy milk.
Probably because you're using soy juice instead of real milk.
What if I want to make more then 6-8 rolls? Do I double the ingredients ?
oh so sorry for my late reply, sure you can double the ingredients, this recipe is quite easy to adjust :)
yeah first like 😋
Awww, love you 😘😘😘
This recipe is not right, the milk must be boiling hot and then you incorporate the flour.
Sorry but the original recipe does not contain garlic
its not this way, but ok.
😂😂 facts
This video is so wrong… the dough is to runny and to add all the other ingredients is the the traditional pão de queijo yikes