How to Make Pão de Queijo (Brazilian Cheese Bread)
Julia and Bridget uncover the secrets to making Brazilian Cheese Bread (Pao de Queijo) at home.
Get the recipe for Pao de Queijo:
Buy our winning stand mixer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Excellent recipe!!! I’m from Brazil and this cheese bread is fantastic 🎉🎉🎉🎉❤
Very interesting.
Moral of the story is don’t listen to white American women on how to make Pao De Queijo. That looked awful not anywhere near the real deal.
Thank you so much for gluten-free recipes! Have to give up gluten and getting grumpy over lack of tasty alternatives. Going to have to start baking my own food.
Thank you ATK!!! I've tried 3 or 4 different Pao de quejo recipes, and they were all too loose and gummy, and they all burned on the bottom. Your recipe worked perfectly the first time. Much more "solid" and delicious! Thank you so much!
Can you use plant base milk instead of cows milk?
I'm sorry but this is way too far from the original recipe. Chef John's recipe is very close to the original. And no they don't burn in the bottom.
ADVICE PLEASE! I've made this recipe several times to great success. I love eating them with a sweet jelly or making a sandwich. However, today they turned out flat and the insides seemed almost slightly raw. I turned down the heat when I put them in initially but due to my unpredictable oven, it was about 400 instead of 375 for the first half of the bake. I then I turned it down again after rotating the pan. I used avocado oil, I weighed the flour as directed but perhaps I should also have measured it to be 3 cups? I was disappointed in the result.
It's not necessary to use baking powder. And in the original receipt we use two kinds of tapioca flour. The first on is the sweet, and another one is sour. One part of sweet flour and 3 parts of a sour flour.
I found many easier recipes.
I made a few batches, found them simple and yummy. Then some enterprising Brazilian immigrants founded a company and I bought quite a few packets. And then…Trader Joe's stocked their own version. The name branded ones sell out the minute they arrive. Only catch…they must be heated in regular oven, not microwave.,
Do not translate Pão de Queijo! If everyone can learn the names of french, italian, thai, japanese, indian, english, german, etc. foods, they can also learn Brazilian ones.
A secret from the region where it comes from.
You eat like regular bread. Put stuff in it… People eat as is but it's in the name. "Bread"
Please! Don’t go live and call this Brazilian pao de queijo.
So why in your cookbook which i e purchased the recipe is totally different? It’s a batter consistency which you pour into muffin tray cups!?!?!
0:35 pau de queijo hmm
Looks great. Cassava (yuka) is used in many South American dishes…sad that it's not better know in the US.
Your UTube channel is great but I have one very large problem with it, the recipe. I like to have a written recipe. You provide a link to the recipe. Going to the link, to get the recipe, I need to subscribe to your site. This is quite unfair. If you are willing to make a video then be willing to provide a written recipe, FREE. You make plenty of money just having a UTube channel, monetized I believe is what it is called, you can certainly provide a written recipe. So very disappointed with your channel 😔😥😔
I love how you guys recognise you can't find the original ingredients by addressing the original recipe instead of just making a traditional dish American.
I LOVE IT how you always give little pro tips throughout your recipes and the process, very informative! Thank you!