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.
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.
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!
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.
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. ---------- 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. ---------- 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.
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.
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
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 😊
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
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!
Рік тому+13
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!
@@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.
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!
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!
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.❤
I just watched a video by Amo Pão Caseiro who said (if the UA-cam 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.
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 😋 !
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! 🥰🇧🇷
@@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
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.
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 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 🥰
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.
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 🍕😋
@@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!
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!
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! ♥️
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?
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 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).
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 :)
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!
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
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
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.
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.
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!
Muito bom! This is one of the absolute faves in my Portuguese family and huge throughout the luso Latin and ibero communities. Tudo mundo ama pão de queijo!
I made the same but I baked it 5mins longer since I did not used a mini muffin pan. It turned out like yorkshire pudding with the pao de quiejo consistency. I’ve tried it before and I would say it’s pretty close
GOD, as someone from the State who created Pão de Queijo and a follower for so many years, I am so happy to finally see you trying it! My tip? Wanna be like a local? We eat it as snacks and people tend to eat it with a cup of coffee - I don't like coffee, would rather eat it with coke, but nonetheless.
Casava flour is the whole root that has been dried and ground. Tapioca starch is just the starch from Casava flour. They aren't completely interchangeable, since the starch is missing the fiber from the cassava flour.
I am Brazilian, and this is the perfect texture and they normally get hollow inside, it's common on homemade recipes. Alternatively you can substitute the oil for 2 big table spoons of cream cheese, or yogurt. ❤
Dear Emmie, American test kitchen has a recpie for this bread.Theirs calls for more tapioca flour. They used a mixer and formed them into rolls so you can make a sandwich. If you bake them as rolls you need to use too pans one on top of another so they don't burn on the bottom. Sincerely Debora Atkins
I have been making this for quite some time because I am celiac, and it is gluten-free. I also make it dairy free (have an dairy allergy) by using nutritional yeast and almond milk.
All right, girl: your recipe reminds me one I've tried several times in the past, till I forgot how to make it. So, THANKS. Surely there are different recipes but this one is best for it keeps the chewiness that's perfect. Some will have a more consistent texture, which is not bad, but both should be consumed as soon as possible, preferably like you did, out of the oven. Want the best possible experience? Open it up and spread some cream cheese inside and have it with some decent quality coffee. There is nothing better than that.
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.
In Argentina they are called chipa, and in Colombia they are called almojabanas. I miss making and eating them. These look a lot easier than any I’ve seen, or made. Gracias
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!
If I’m not mistaken cassava flour is just ground up whole cassava. Cassava starch or most commonly known as tapioca starch is the starch from the cassava root. Two different things.
I tried to separate all the oils out of parmesan cheese from the protein for an experiment one time. I ended up using the cheese oil for Pão de Queijo. End result highly recommended, the process not so much. 😂
Im not trying to be mean, you can it it however you want, but can you say is a pro tip when literally no one in brazil including the several pros at this would ever use a jalapeno with pão de queijo?
you must blanch the flour. and you have to look for sour tapioca flour (in brazilian markets look for POLVILHO AZEDO). belive me my family is from minas gerais and they have been selling pão de queijo for 6 generations.
What cheese (or cheeses) should we use here in the US for the best result? Or, if you have no idea, could you describe the cheese that is typically used so we can try and get a good match for the real thing?
It looks like it’s a little undercooked, they don’t tend to deflate when cooked through, and I like mine a little darker too. Also, I’d suggest using a mini muffin tin, they are Very feeling, and meant to be eaten as a snack so that size is a bit too big, also only feel half way. I’m a Brazilian leaving abroad for over 15 years and, back in the day, this sort of recipe was a ‘hack’ for me, but in the absence of the drier dough version, that one works well enough.
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.
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!
I’ve finally lived to see Emmy making Pão de Queijo!!!
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.
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.
----------
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.
----------
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!
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
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. ❤
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
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!
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.
They look so yummy! Love to see a gluten free baking recipe.
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!
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!
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.❤
I just watched a video by Amo Pão Caseiro who said (if the UA-cam 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.
The texture on those looked phenomenal. What a neat recipe! It looked like you had enough batter left for a whole another set, too!
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
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! 🙏🏼
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.
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 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.🥚😊
Yayy, Brazilian here, I love Pão de Queijo!! It looks delicious ❤
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. 😊
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.
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😢
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
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 🥰
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.
I make them in mini muffin pans. They are amazing!
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!
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!
I think this is the first time Emmy remembered to plug the blender in before cutting it on. Success! 😅
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! ♥️
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?
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).
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 :)
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!
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
As a fellow Brazilian, I also love Pau de Queijo
Pau?
😂
Que
Oooh. I've been thinking of making this for my niece, who is allergic to wheat. Now I'll have to do it!
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
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 :)
Cheese bread and coffee: heaven.
Cheezy cheezy lemon squeezy. These look fabulous! Thanks, Emmy ❣️
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.
Omg FINALLY! As a brazilian who's been a fan for years now I'm sooo happy you decided to taste it!
Brazilian culinary is beautiful, my heart feels with joy every time I see people enjoying it 💙
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
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!
I loved your video! First time I’ve seen you. Great presentation! You’re fun.
You kept me a little more sane, during the lockdown. Thank you.💐💐💐💐💐💋💋❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥🇺🇸🌸
So, a cheesy glutton free Yorkshire pudding? I really must remember this for when non glutton eaters come to dinner
I love your enthusiasm for live and for food.
Muito bom! This is one of the absolute faves in my Portuguese family and huge throughout the luso Latin and ibero communities. Tudo mundo ama pão de queijo!
All I can think about is my SIMS making this 😂 love to see the real recipe finally ❤
Nice presentation! Whizzing those eggs in the VitaMix probably helped a lot with that "souffle" effect.
I just pulled these from the oven and served them with dinner. OMG manna from heaven.
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.
These look so lovely! I bet dropping some roasted garlic in the blender would make some phenomenal garlic bread 🍞
Two years ago i had an double yolker inside of another complete egg. It was like eggseption 🤣
Looks very tasty and easy to make. I think it would good with a bowl of chili because its so cheesy.
I am so glad I found your UA-cam !!
I made the same but I baked it 5mins longer since I did not used a mini muffin pan. It turned out like yorkshire pudding with the pao de quiejo consistency. I’ve tried it before and I would say it’s pretty close
omg finally pão de queijo !!!!! thank you emmy i’ve been waiting for this 🇧🇷🇧🇷🇧🇷❤️ much love
Awesome as always thanks ❤
OMG they look delicious 😋
GOD, as someone from the State who created Pão de Queijo and a follower for so many years, I am so happy to finally see you trying it!
My tip? Wanna be like a local? We eat it as snacks and people tend to eat it with a cup of coffee - I don't like coffee, would rather eat it with coke, but nonetheless.
Brasil in da house!!! we sure love our pão de queijo!
🇧🇷
Casava flour is the whole root that has been dried and ground. Tapioca starch is just the starch from Casava flour. They aren't completely interchangeable, since the starch is missing the fiber from the cassava flour.
This. At least considering the names we call in Brazil, since in the US "tapioca flour" is just the cassava starch.
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.
I am Brazilian, and this is the perfect texture and they normally get hollow inside, it's common on homemade recipes. Alternatively you can substitute the oil for 2 big table spoons of cream cheese, or yogurt. ❤
now you have to try our type of carrot cake, it’s the best because it’s gluten and lactose free, delicious!!!
They a look so tasty. Have never used Tapioca flour however, YUM ! Thanks for sharing, Emmy ! 😊
This is one of my favorite dishes. Grew up with Brazilian people, its so perfect.
Dear Emmie, American test kitchen has a recpie for this bread.Theirs calls for more tapioca flour. They used a mixer and formed them into rolls so you can make a sandwich. If you bake them as rolls you need to use too pans one on top of another so they don't burn on the bottom. Sincerely Debora Atkins
I have been making this for quite some time because I am celiac, and it is gluten-free. I also make it dairy free (have an dairy allergy) by using nutritional yeast and almond milk.
This is perfectly fine as far as texture and format goes. Is not really common, but it seems that you got it right.
All right, girl: your recipe reminds me one I've tried several times in the past, till I forgot how to make it. So, THANKS.
Surely there are different recipes but this one is best for it keeps the chewiness that's perfect. Some will have a more consistent texture, which is not bad, but both should be consumed as soon as possible, preferably like you did, out of the oven.
Want the best possible experience? Open it up and spread some cream cheese inside and have it with some decent quality coffee. There is nothing better than that.
I'm taking notes (of course not because I have a huuuuge bag of tapioka starch in my kitchen from experimenting with boba pearls 😂)
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.
Lately I've been making Sunrise Toast, its a variation on cheese toast.
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 😁
In Argentina they are called chipa, and in Colombia they are called almojabanas. I miss making and eating them. These look a lot easier than any I’ve seen, or made. Gracias
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!
I'm going to throw a sausage patty and an egg on one of those!
Mmm...
If I’m not mistaken cassava flour is just ground up whole cassava. Cassava starch or most commonly known as tapioca starch is the starch from the cassava root. Two different things.
I tried to separate all the oils out of parmesan cheese from the protein for an experiment one time. I ended up using the cheese oil for Pão de Queijo. End result highly recommended, the process not so much. 😂
How in the world did you do that?
@@shannondore Sous vide machine! Let the fat render over time, cut a hole in the bag to let it drip out.
Long time watcher, first time caller. LOL That looks so awesome! And remember you are so stinkin cute. Love the webshow. Keep up the awesomeness!
Pro tip: try different cheeses together. And add fresh jalapenos for a spicy kick. Theyre so good! 👍🏻
Im not trying to be mean, you can it it however you want, but can you say is a pro tip when literally no one in brazil including the several pros at this would ever use a jalapeno with pão de queijo?
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)
Awesome savory bread. Great with Steak!
I can't find the measurements!
Oh my, these are going to be amazing!!!!! Ingredients added to my shopping 🛍 list!
you must blanch the flour. and you have to look for sour tapioca flour (in brazilian markets look for POLVILHO AZEDO). belive me my family is from minas gerais and they have been selling pão de queijo for 6 generations.
Yes! I've heard of the sour tapioca flour, but I had regular on hand. Next time!😋
What cheese (or cheeses) should we use here in the US for the best result? Or, if you have no idea, could you describe the cheese that is typically used so we can try and get a good match for the real thing?
@@janesays1278 parmegiano reggiano.
Can we do less expensive on that cheese
Hey Emmy, Can you make cucumber ice cream please?
It looks like it’s a little undercooked, they don’t tend to deflate when cooked through, and I like mine a little darker too. Also, I’d suggest using a mini muffin tin, they are Very feeling, and meant to be eaten as a snack so that size is a bit too big, also only feel half way.
I’m a Brazilian leaving abroad for over 15 years and, back in the day, this sort of recipe was a ‘hack’ for me, but in the absence of the drier dough version, that one works well enough.
It's funny you had this on today, I just made the Brazilian cheese bread last week!
Looks delicious to me !!!