Brazilian CHEESY BREAD Recipe - aka Pão De Queijo - Easy Cheese Bread

From my hometown in Brazil, Uberaba, Minas Gerais I bring to you guys the world famous Pão De Queijo, aka Brazilian Cheese Bread. This is made in every Brazilian Churrascaria. It is easy and simple to make. You can also freeze them, it will last up to 6 months in the freezer is really an amazing recipe.
HOW TO BAKE BRAZILIAN CHEESE BREAD
I cooked it for 30mins @ (325°F / 163°C)
Or until lightly Golden Brown
INGREDIENTS * I used for cheese bread recipe.
5 Cups of Tapioca Starch: amzn.to/2pf5URv
2 Eggs
2 cups of Whole Milk
1/2 cup Vegetable Oil
2 tbsp Fine Salt (I like mine with 2 tbsp fine salt if you like less salty use 1 tbsp) Be exact on your tbsp use a measuring method don't guess with salt!
2 cups Mozzarella Cheese
1 cups Parmesan Cheese (4oz)
IMPORTANT NOTES WATCH VIDEO BELOW *
Tips & Tricks for perfection
• Pao de Queijo TIPS & T...
PS. First Watch the video above. On video I showed only 3 cups of Tapioca Starch but I used 5, you can use 4 and add all the wet stuff, mix everything and add more accordingly. If you put less tapioca starch it will be a moist and gooey inside. If you add more it will be dryer and more towards bread style. I recommend starting with 5 cups and adjust to your liking.
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[@tthemonkey8420]

A brazilian tip: If you'd like a really nice crunchy crust on the outside and a perfect melty inside, try setting up the temperature at 220 celsius for about 5 minutes in the beggining and then 160 - 180 for the rest of the time.

[@alevator606]

Guga is Brazilian

[@LocalHumanYT]

@@alevator606 and so is tthemonkey8420

[@idoalittletrolling4867]

I had these at a Brazilian steakhouse once, they were appetizers. Literally the only thing I ate there. I'm addicted and I'm proud

[@joaoLopes-ti2do]

Good

[@DanyDants]

And the meat?

[@idoalittletrolling4867]

@@DanyDants From the heavens

[@DanyDants]

@@idoalittletrolling4867 brasilian Food os amazing!

[@benm3318]

I'm a recovering pao de quiejo addict on and off for several years. My first encounter was at a churrasquerria in a basket freshly made and one bite got me hooked since then. I haven't been the same since.

[@wendykelcey1246]

I know that feeling! After we visited Brazil, I was hooked!

[@BigDaddy-vr2ut]

Welcome Ben. 😁

[@BigDaddy-vr2ut]

Thanks for sharing

[@zelialins8876]

Pão*

[@wendykelcey1246]

Finally in Walmart ( in Canada) I can buy Yoki Polvilho azedo. It works perfectly every time! Takes about 4 cups. I also buy the large bag of Italiano 4 Formaggi. It has Parmesan and mozzarella in it! Thanks for such a great recipe. True Brazilian!! 👍

[@Chaddcl0ps813]

They have these at a Brazilian steakhouse near me called Texas De Brazil. These little things are crack. So good! Glad I have a recipe to make them now! Thanks Guga!

[@skyblue9991]

Hey, I got one by my house here in Tampa Florida. Gonna have to try them out!!

[@ded4044]

James they’re about 50$ for each person but they’re food is delicious especially the black beans and rice

[@robinhoodwasasocialist.1401]

Chaddcl0ps Gaming imo Texas de Brazil is The McDonald’s of churrascarias

[@ishannage248]

@@robinhoodwasasocialist.1401 so true

[@jonathantorbenson7667]

@@robinhoodwasasocialist.1401 to each their own, that was first place I've ever had Picanha and Pão De Queijo, they were both perfect.

[@madelyngrace6401]

My boyfriend is Brazilian and I love pão de queijo and coxinhas! We went to a Brazilian bakery and they had pão de queijo stuffed with the shredded chicken and catipury cheese like a coxinha. I NEED A RECIPE!! I’m obsessed with them!

[@davidmjohnson]

Here's a recipe. I haven't tried it yet so I can't say if it's any good. Stuffed Pão de Queijo with shredded chicken using coxinha cheese: **Ingredients:** For Pão de Queijo: - 2 cups tapioca flour - 1 cup coxinha cheese, shredded (or substitute with another cheese if unavailable) - 1/2 cup milk - 1/4 cup vegetable oil - 2 eggs - Salt to taste For Shredded Chicken: - 2 boneless, skinless chicken breasts - Salt and pepper to taste - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1/2 cup chicken broth **Instructions:** 1. **Prepare the Shredded Chicken:** - Season the chicken breasts with salt and pepper. - Heat olive oil in a skillet over medium heat. Cook the chicken breasts until browned and cooked through, about 6-8 minutes per side. Remove from the skillet and shred using two forks. - In the same skillet, sauté the onion and garlic until softened. Return the shredded chicken to the skillet and add chicken broth. Cook until the liquid is reduced. Set aside. 2. **Prepare the Pão de Queijo:** - Preheat your oven to 375°F (190°C). Grease a mini muffin tin. - In a blender, combine tapioca flour, coxinha cheese, milk, vegetable oil, eggs, and salt. Blend until smooth. - Pour half of the batter into the prepared muffin tin, filling each cup about halfway. - Spoon a small amount of the shredded chicken filling into each cup, then top with the remaining batter, covering the filling completely. - Bake for 20-25 minutes, or until puffed up and golden brown. Remove from the oven and let cool slightly.

[@ioannat3262]

I was born and raised in Brasil grow up in Greece, and I m gonna definitely vou fazer pão de queijo em casa! 🇬🇷 Que delicious 😋! Obrigada pela a receita Guga!

[@michaelgerety3035]

I just made this recipe, having never tried it before. All I can say is.... HOLY CRAP THESE are amazing. It's so hard to explain what it's like.. becuase it's kind of like bread, but... not. And if you make it the way Guga says (watch the supplemental video in the notes) it comes out JUST like he shows. The outside is super crunchy, and it stretches so satisfyingly when you pull it apart, and it's this delicious, cheezy, salty, gooey, crunchy, delicious little bread ball. They're dangerous. I'm completely hooked.

[@lockno]

this is amazing! Here in Brazil they're indeed super popular and it makes super happy and proud that you liked them and absolutely NAILED the recipe!!! They go well with all kinds of fillings: more cheese and ham, cream cheese, marmelade, jam, meat! Super versatile and easy to make! Congrats! They look awesome

[@petertumminaro4528]

Thank you Guga for bringing a bit of Brazil to us! One of my favorite things about being American is all the access to so many beautiful cultures.

[@thomashutchings5215]

We were introduced to Brazilian churrasco dining years ago in, of all places, Saigon, Vietnam. Back in the US Midwest now, there is one in our hometown. The cheeseballs are a favorite of our kids when we eat at Tucanos. Thanks for the recipe. I'll surprise the kids when they come home from school.

[@therealfroggy9944]

I love Pao de queijo. It brings me back to when I was a kid watching power Rangers at my friends house and his mom would make us these.

[@zelialins8876]

Pão*

[@JR_Rojas1990]

You do know that the people in your video tolerate you because they are aware of how worthless your are right ?

[@Orudos]

I made these last night for my wife after she got home from work, we both loved them. Thanks Guga!

[@purplethumb7887]

I literally made 12 batches of these over the Thanksgiving holiday weekend. They have been requested for every holiday gathering since I first made them a couple years ago. Very easy and forgiving recipe, as measurements don't have to be absolutely exact. Soooo goooood.

[@darrenb1367]

Hey Guga. Don't like these myself but I make them often for my Brazilian wife. Her and her friends say they are as good as any they've had in Brazil. They think I'm a wizard. Thanks for that 😀. Today I was making another batch but I didn't have enough tapioca starch. My wife had some polvilho azedo, so I made them with a roughly 50/50 mix. It was MUCH easier to make. I could roll the balls by hand without them sticking. It will especially make them easier to freeze. She said they were just as good as usual, so I'll be making them this way from now on

[@nelsonjimenez983]

Dude!!!! I made these today, like prior comments mentioned, 2 teaspoons of salt, not 2 tablespoons. I dont have a mixer so i did it by hand. A little more work obviously but its very doable. They came out amazing!!! Thanks Guga!!!

[@DanyDants]

Doing by hands is the secret of the perfect pao de queijo. To give them a right ball form after to work with them, guarantes a better texture. Never does with the mixer, dont be afraid to dirt your hands. Is the right way to do them!

[@shaneblack8766]

I love learning about cultures from people who belong to those cultures! I can't wait to try this.

[@priscilalamar1415]

I used to pay a lot of money for Pão de Queijo here in the US until I found this recipe. We have made it twice and I just gave the recipe to my sister who is in Canada. The only thing I changed is that I used 1 tbsp of salt instead of 2. Thanks for sharing this with us!! ❤

[@samuelhansen516]

I love these and ate them every day when I lived in Brazil for 2 years. I'll have to make some now!

[@jonathanmeynell9895]

I made this today I ordered the starch many months ago and made 2 batches 1 normal and 1 with sun dried tomato paste both unbelievable I recommend these to everyone at least once wow wow wow unbelievable

[@oliver16061]

Man, I love the Brazilian recipes and references! You should do it more often!

[@li6247]

Disse Rafael Oliveira

[@oliver16061]

@@li6247 Rafael Moreira da Silva de Oliveira is a very common name in Scotland, you Know?

[@rodrigosouza2712]

@@li6247 KKKKKKKKK

[@brandonleung2470]

I love these things. Always eat a ton when we I go to the Brazilian steak houses. Thanks for always making quality food content. I watch all your videos from both your channels every day

[@reggiemartin4505]

Definitely making these, used to have them as a snack when I lived in Brazil as a kid. Just found some tapioca flour so it's definitely a go.

[@nisamohamed7805]

Thank you for the recipe! Normally I spend $8 for a packet of cheesy bread now I spent around the same amount with many to last me ages! Next time, I'll add a bit less salt and I used gruyere cheese for extra flavour.

[@fernandogutierrez6019]

I was in Brazil sevetal years back and i missed pao de Q, same with the seafood in Buzius while having a cold brama 🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭

[@jbarnhill45]

I worked at a Brazilian Steakhouse and after work we could eat as much as we wanted. These were addictive and delicious.

[@puffer_fish58]

Guga, incrível! Tenho assistido direto os vídeos e só nesse percebi que tu era Brasileiro! 🇧🇷 Forte abraço do Rio de Janeiro!

[@NextstepBadger]

We have a Fogo de Chao, all you can eat Brazillian Steakhouse, here in the Bay .... and this is one thing that I cannot get enough of. They serve it free with their meals... and it's -glorious-

[@SuelyBrazCosta]

Obrigada por tão belo e amoroso video, pão de queijo, Brasil, delícia! Viva os Ancestrais!

[@joleenj8023]

a

[@luigimarquesmachado7311]

@@joleenj8023 b

[@Pyetro-g7h]

@@luigimarquesmachado7311 c

[@vincentlivingston9197]

Just made these tonight! They are the bomb! I made a few to specs... the second batch I added a little garlic salt to them. Wonderful tasting and very addicting. Thanks for the video!

[@carolerobbins9522]

Thank you Guga, I made these for Thanksgiving to go with the Grand Western picanha steaks and salada de maionese and it was all awesome!

[@OoOoOoOoOoOoOoOoOoOoOoOoOoOok]

The gold of Brazilian Texas, Cheese Bread and Traditional Coffee.

[@nicolasbernardini3413]

Absolutely perfect for Thanksgiving. Nobody at the table had ever had it before

[@solarlight2988]

Eu assisto os vídeos do Guga há meses e não fazia ideia que ele era brasileiro, que incrível.

[@ovfdfireman]

Cooked them tonight! Amazing! I used a bit less salt (split the difference). The whole family loves them! Thanks for the recipe and video!

[@hideesue2024]

There are AMAZING thank you so much!!! I make the base mix with mozzarella cheese and then experiment with other cheeses. If you aren’t Brazilian/totally familiar with the Brazilian traditional cheese used you don’t know the difference. Thank you thank you thank you for the simple and fool proof recipe and using metric and imperial for the measurement.

[@neil_n_wendykelcey4700]

Omg addicting for sure! Freeze the balls, cook frozen on parchment paper. Definitely a winner!!

[@jwchan8888]

Just tried your recipe and halved the amount. I used a teaspoon of salt. Made about 22 little cheese breads. It worked very well. Thank you. :) It was so good it was finished in a short while.

[@edusszfx]

Valeu Guga! Isso funciona muito bem pra qm esta fora do Brasil e bate aquela vontade! Fiz aqui e ficou otimo!

[@magic.marmot]

Mi Guga, I made these for the first time today. I did this because you encouraged me to, and you made it *family-love-with-food* (there is a word for that that in some language other than mine), and I had to try it. I didn't do everything right. I tried 4-1/2 cups of the Tapioca starch, I made them too big, didn't cook them long enough, could have used a bit more salt. But Oh. That moment when you bite in, and instead of poofy bread biscuits, you have a glorious gooey goodness. And that thin crust shell that gives it the deceptive crunch. Thank you for giving me this gift. Thank you for reminding me of the word that exists in a language that I don't have yet, but for now, I am calling "Guga" as my go-to.

[@KenNakajima07]

Meu deus!!!! Definitively the best stuff from brazil! Somente provei e gostei! Saludos de mex, valeu

[@oladeviale6552]

I had this ever morning in my hotel for breakfast when I was Rio Janeiro. So delizzzz

[@coatizao1]

Just made some of these the other day! I've never met anyone who doesn't love them!

[@GugaFoods]

I agree. This is ninja's favorite thing to eat.

[@thevoiceishere1679]

Did you use 2 tablespoons of salt or 2 teaspoons?

[@Tanias112]

My ex-mother in law made these for us when she came to NZ from Brazil for a holiday many years ago and boy are they tasty and addictive! So looking forward to making these :) Thank you!

[@beltramejp]

Sabia que era brasileiro desde o primeiro vídeo, churrasqueiro bom desse jeito! Saudações mineiras amigo!

[@polohenry4666]

De onde eh angel entao?

[@NC-qc7wd]

Sei que você é brasileiro, mas quando aprendi a fazer, também sei que, ao colocar a massa do pão na geladeira por algumas horas, a massa do pão fica firme e fácil de manusear. Isso é apenas segredos de fabricação de pão. Thank you for the video!

[@nastynate3815]

Awesome Guga! I’m amazed at how talented you are! Web programmer, super cook, martial artist, competition shooter, etc what else can you do?! Love your videos!

[@GugaFoods]

Thanks I appreciate that very much.

[@benm3318]

Nathaniel Raimondo he can make sweet slow love to you. Not gay, but just saying.

[@jebaited2449]

@@benm3318 HAHAHAHAHAHAHA

[@TylerLL2112]

Wait..he’s a competition shooter also!? This dude is amazing.

[@jessenoobgoogs5001]

I think he's also a fisherman. Very talented guy i say!

[@edgarbautista1063]

Duude that's sooo delicious. There is this awesome Brazilian steakhouse that always serves this and man I can never get enough of them.

[@pandaslayer]

I love these! I have only bought the ones in the freezer section, but they look so simple to make.

[@Lyniquechunte]

I use butter with salt instead of veg oil it turns out better and I do not add any additional salt. These are so good I swear I make a batch every week just to have with salads and steak amazing amazing recipe thank you so much for sharing

[@earthyseas6278]

My mom works at a restaurant named fogó de chao it’s a Brazilian steakhouse. They always serve these they are also my favorite food Edit:OMG IVE NEVER GOTTEN SO MANY LIKES

[@jeanz8641]

I love Fogo de Chao! We go to NYC every year for my birthday

[@Thestreakz]

Fogo de chao is so goooddds

[@dudinha-7350]

I love Fogo de chão

[@earthyseas6278]

I’m glad you all know about foto de chao!

[@earthyseas6278]

Fogón de chao*

[@craigyoungs3099]

I lived in Rio 23 years ago and would buy these by the bag at the local bakery. I've tried a few recipes but I've not made them look as good as these ones do. I'll definitely try you recipe. The problem will be whether or not I want to share them with anyone or eat them all myself!!

[@littledodge5692]

And they’re gluten free!!!! I live for Brazilian cheese bread since having to go gluten free ❤️ totally worth making on the regular

[@aziadah1]

My neighbor Yolanda god rest her soul used to always make this for my family around the holidays. I will definitely try your recipe and hopefully have her family try it. Of course after I taste the 1st batch lol. Thanks for always posting awesomeness and giving me new ideas!

[@sambradley6548]

Thank you thank you!! I’ve been trying to figure out what these were called, and NOW I know how to make em

[@zazaparca3454]

Caro, eu nao sabia que voce tava do Minas! Cozinheiro mineiro! Gaucho! Gayucho! Eu vivi no Brasil para 5 meses, e os pessoas e a comida Mnieiro tambem estas gostoso. Obrigado para sua videografia, e continuar por favor a se documentado sua defumacao de churascaria! Cheers from Canada.

[@zmannsportscards]

Looks amazing! My wife is the baker...definitely showing her this!

[@imxd9698]

Thank you for sharing your awesome Brazilian recipes with us!!

[@fredfable5655]

Also named Chipa (or Chipá) in guaraní language. YOU ARE A TOP ¿CHEFF? NO, Gugaa...you are above and beyond a Cheff...you are a MASTER!!! Gave you a huge LIKE!!!

[@guillevenegas1093]

Guarani, is Paraguay

[@fredfable5655]

@@guillevenegas1093 Yes , indeed. Is Paraguay. And also is a vast part of Brazil . Guaraní is spoken by indigenous along the Amazonas basin.

[@woestrat]

Im allergic to cow milk so I changed it to goat milk and goat cheese. But it was amazing guys! Thanks for this video, the Brazilian cheese bread -goat style really made my day! Greetings from the Netherlands

[@scottj719]

Made this and had varying results. I'd recommend at least 10 minutes after mixing for the starch to hydrate and the batter to thicken. I did use Bob's Red Mill Tapioca Starch (which funnily enough had a Brazillian Cheese Bread recipe on the back). Perhaps this reacted differently than the Goya brand show on the vid. When milk and oil added to dry ingredients the mix was very wet and thinner than pancake batter. I added another cup of starch and it thickened but was still thinner than shown on vid. The first batch made spread out more than on the vid, the second batch an hour later looked more similar. Possibly a bit of baking powder in these would make them puff even more. I had some of those parmesan crisps on hand so I crumble those up and put on top and it was a good extra crunch top that was another layer of cheese flavor.

[@abrahamv.7714]

Had the very same problem, had to add more than 1 cup of extra starch, and they got thin like cookies. I will try another recipe and use the fridge tip.

[@xiaozhuhyj]

I had the same problem, but I didn’t have spare tapioca starch to add, only corn starch which I am not sure if would have the same effect as tapioca. While I was looking for other recipes to compare if I added too much milk the batter thickened a little, but still nothing like in the video. Now I put it in the fridge and will see what happens. I am also wondering maybe because I don’t have the kitchen mixer? I used a hand held mixer...

[@spaceboyLA]

Achei seu canal e estou assistindo seus vídeos a horas!! Não sabia que vc é brasileiro! Eu sou de São Paulo e moro em LÁ desde 2001. Adorei seu canal!!

[@Re_discover_wonder]

I just made them! They are soooooo good! Thank you for sharing the recipe!

[@stefaniedejesus1754]

did you follow the directions and recipe that he gave? mine fell flat. wondering what i did wrong

[@Re_discover_wonder]

@@stefaniedejesus1754 I did. If anything mine were a little rubbery but I think they're supposed to be that way. That's what makes them stretchy when you pull on them.

[@AnsilioF]

@@stefaniedejesus1754 Mine fell flat as well! I ended up making a big pancake and cutting it into strips. Still tasted great, but I'm not sure what went wrong

[@hannahoh472]

@@AnsilioF i had to add more milk and oil to the tapioca starch in which i used 5 cups (40oz) of!

[@tanguero_leeovideos9636]

OMG, so easy to make and as Ninja would say....deeeliiiicious. I made some last night, took them out still very warm to share with friends at a milonga and my Brazillian mates there were so happy to receive an unexpected reminder of home. I shall take inspiration from this recipe and sometimes switch the mozzarella for either a good strong cheddar or even some stilton for that blue cheese hit thus giving them a nice Brit twist. I made the 5 cup variant, I think I'm going to prefer this with less Tapioca starch for the more gooey, mega stretchy ones. Adding in little cubes of smoked ham to the batter will also work nicely too I suspect. Obrigado!

[@oleugh]

Thank you so much for the recipe Guga! My girlfriend is from Santa Catarina and I also got very addicted to it while I was there. Would you ever do a Pão Francês video? :)

[@pinoy413]

This channel is awesome. I love Brazilian steak houses and this channel makes all the good food. Pao de queijo is awesome and Picanha is king.

[@philipopperman7570]

Omg it is my favorite when I visit Brazil

[@holimanjl]

My man guga. Thanks for the recipe! I made them for my family thanksgiving and everyone LOVED THEM!!!

[@sol3cipse981]

The Brazilian place up the road from me has these and I’ve had them so many times I could literally smell them when they came on screen

[@79YellowTruck]

I just made these along with your bacon / blue cheese sauce from your fire and ice episode on some NY's. You, my friend, are a genius. Absolutely DEEEEElicious.

[@Conqoo]

Try making sandwiches with pão de queijo. You can get amazing combinations with meat/protein, salads and sauces.

[@norre_]

Sensacional Mestre Guga, continua com o ótimo trabalho!

[@Yeraus]

These are incredible! I made a bunch of them as a side dish for some Hamburgers (Sous-vide style of course). Alas, most of them were gone when the burgers got ready! I tried it with like 3.5 cups of starch, because I too like it very gooey. Funny thing is that this seems to be way too little flour for the balls to hold their shape. They basically looked like cookies when they came out of the oven. That didn't change the fact that they were extremely delicious and addicting. Next time I'll try 5 cups as recommended, thanks so much for the recipe!

[@LilJoshy]

I can only imagine how good these would taste dipped in garlic butter🤤

[@Al-fm8kh]

Everything tastes better with garlic butter man

[@fabiorangel7680]

Try them with guava paste or jelly, it will blow your mind! 🤯

[@ChaosAT]

@@fabiorangel7680 i saw pao de quijo nutella in mc donals i dont like cheese with sweet stuff...

[@burrungobunga9485]

or maranara

[@Johnnyp88]

Yes I just made them and seen this comment, so I did the garlic butter and let me tell u thank u for the idea it was amazing

[@mariliacampos7451]

Guga Sou mineira do triângulo mineiro, como você. Hoje moro em Houston com minha família. Adoro suas receitas em especial esta de pão de queijo. Um grande abraço.

[@juntianwei9273]

Bravo Guga! Reminded my great memory in Rio! You just had a new subscriber!

[@dugwthree]

i first came to know about this when i vistited a Brazilian restaurante. great little bread balls. thanks for sharing.

[@zeinnaja]

I’ve always wondered how the make the bread at fogo de chao! Thank you!

[@jeffb9909]

As I have CeliacDisease I've been making Pain de Queso for years, it's become a favourite in my house everyone loves them.

[@redchris1215]

I'm going to make this for the first time today, hope I do good.

[@aninhacello]

I’m Brazilian and I always make my pão de queijo with Red Mill’s Tapioca flour. You can find it at grocery stores, usually on the healthy section, together with almond flour and gluten free stuff

[@lucianotorri]

O que me mata é saber que você faz isso nos Estados Unidos e eu tenho preguiça de fazer aqui no Brasil, que tem os ingredientes em qualquer mercado.

[@averegeyoutuber9133]

A saudades de casa fala mais alto.

[@j3rky0]

tô na mesma

[@rafaelnicoletti1746]

Mas no Brasil podemos comprar na esquina. Heheeh

[@caiawlodarski5339]

@@rafaelnicoletti1746 Pão de Queijo de esquina em qualquer lugar fora de minas é horrivel.

[@bhones2666]

Man aqui em minas nos compra congelado

[@tristancrawford2123]

Had these at Brazilian Steak Houses and MAN, thank you for the how to

[@properchops]

I think you mean 2tsp, not tbsp- of salt Great videos on many levels! thank you for sharing your knowledge!!

[@R00fk0r34n]

Any time I’m at Texas de Brazil we LOVE and I mean LOVE eating this up!!!!

[@eduu_arq]

Try this with some coffee, and you'll have a perfect afternoon snack!

[@zzzzz2055]

coffee with sugar (i think that some people in the other countries don't use sugar in coffe, i don't know if this is true buttttt yeah) and sorry, i'm learning english, so it's not very well

[@zzzzz2055]

@Basel Nemra we Brazilians are not weaklings, it is part of our culture to drink coffee with sugar, i'm really sorry babe

[@ioannat3262]

@@zzzzz2055 we also export coffee and sugar worldwide

[@zzzzz2055]

@@ioannat3262 yep

[@caioaguiar8660]

I was looking for an alternative for making some pão de queijo here in the US and your video was very helpful! My husband and kids loved it. They said is better than the supermarket's hahaha. Thank you so much!

[@jettnash5217]

Can we get a version with Steak in it? Cheese and steak with bread is a match made in heaven

[@rokero171]

Yes you can!!! Open the "Pão de queijo" and put a slice of steak inside, like a sandwich, is delicious!!!

[@GugaFoods]

I dont think Angel will have any problem with that AT ALL...... HE IS ALWAYS DOWN FOR MORE.

[@stamasd8500]

Jett Nash and you call it Philly cheese steak. :)

[@borisvandruff7532]

stamasd More like Brazilly Cheese Steak.

[@guilhermelemos8631]

great with pork roast slices, Brazilian pork sausage, jamón serrano...

[@TheBurn65]

I had some of these frozen from the store, first time I’ve tried it. It was really good, and I can only imagine how good fresh would be

[@tiago.brettas]

Pretty much 30 times better lmao

[@elpotter88]

We call it Pan de Yuca in Ecuador.... saludos 😊🤗

[@nahdalor202]

Aca en Argentina es el CHIPÁ

[@14truelies]

I work at Embraer and they have them here in our Cafe. Tried them and so Delicious!

[@sputnik13]

Is the salt measurement supposed to be tablespoon (tbsp) or teaspoon (tsp)? I tried making this with tbsp and it came out *really* salty. Made second batch with tsp and it came out awesome.

[@olleollesson11]

Good spotting, I assumed (and used) 2 teaspoons of salt due to the amount of the other ingredients, but you are correct. If you look at the amount in the video the small cup with salts around 2 teaspoons, not table spoons (which would be roughly 1/4 of a big cup).

[@ryanstreckfuss9590]

I used the tbs and ruined everything :( I went through a lot to find the dumb tapioca starch to begin with

[@Chocofries]

Ryan Streckfuss make it again!

[@wolfman605]

Horrible recipe! I should have read every bodies replies before making it. What a waste if time and ingredients.

[@Diegower22]

Is 5 cups of tapioca starch right ? I just tried it and it's way too much of it. After mixing its not gooey at all. Didnt bother finished cause it looked nothing like the video after mixing in the milk/veg oil

[@Goianoesmeraldino]

Eu acompanho seu canal a um tempinho e nunca desconfiei que você era brasileiro! Hahaha. Inclusive ficava escrevendo em inglês. Pão de queijo é uma parada que vai deixar os gringos doidos!

[@GugaFoods]

So sin brother, the Uberaba MG. Grande abraco.

[@stephensmith3184]

I'm American you'll have to forgive me but I love culture and food so much any chance you have a recipe similar to a Pollo guisado? Or another stew or rice meal?

[@shusha50]

I love this bread. Every single time we go to the Texas de Brazil restaurant as i load up on this one bread. Good I happened upong your channel. thks. gonna make it this weekend. looks easy enough. I know it tastes good just the way u pulled it apart and looking athe overall enf product know how authentic it is. thks. and hello from Canada

[@adriansanchez1121]

Also called CUÑAPE in Bolivia

[@trungngo8067]

For having so many different cheese breads from frozen to fresh at different Brazilian places...this recipe is excellent...very restaurant quality and to be honest everything tastes even better when you can do it yourself. Thanks Guga for sharing

[@giovanni9292]

Are these the things they give you at Texas De Brazil?

[@BruceWayne-jk1lr]

Yes, it's in their menu, you can ask for brazilian cheese bread. It's in top right: texasdebrazil.com/menu/hot-items/

[@GugaFoods]

Yes they are! They are amazing.

[@Bravo1VE]

They are great and I destroy them at Texas de Brasil. They sell them at Costco as well as BraziBites but nothing beats fresh.

[@giovanni9292]

Guga Foods made them today and they were amazing! I’d probably just add less salt next time

[@mojobuddy22]

Pro-tip: The ones they give you at Churrascarias or bought in Costco are not even close to the homemade version. If you're not Brazilian, you should give this recipe a try! Like they say in their channels: it's AMAZING :)

[@zatzilshadrack9835]

Thanks for the recipe I love Brazilian food.😍

[@Vinicius_Schneider]

Have you ever tried moqueca? It's a fish recipe

[@zatzilshadrack9835]

@@Vinicius_Schneider no I have not unfortunately Brazilian restaurants only offer meat dishes, but I'm sure that is delicious too.😍

[@jasonwall8652]

One of my favorite things to make and I'm looking forward to trying out your recipe. Just wish your measurements were by weight instead of volume.

[@sophiavogel5998]

I almost forgot this Brazilian treasure. It tastes divine.