Comments on: Brazilian Cheese Bread (Pão de Queijo)

By: Joanne

Joanne — Sun, 05 May 2013 07:51:10 +0000

I tried using mozzarella. The taste is similar to Provence but the skin is not as crispy. This skin is smoother and oiler.

By: Joanne

Joanne — Sun, 05 May 2013 07:47:56 +0000

Great recipe, easy to make and delicious to eat. Very convenient for working mums. My kids like them too.

By: Cathy

Cathy — Sun, 27 Nov 2011 23:42:57 +0000

OMG thank you so much for posting this! I work at a bank and one of our clients brought in these amazing rolls a couple of times and each time I have missed him and didn’t have a chance to ask him for the recipe. I also had a hard time finding the recipe online because if you look up cheese and rolls you will come up with a million plus results. I didn’t know these were Brazilian rolls. I am so excited to try this recipe out! Thanks again!

By: Maysie

Maysie — Fri, 29 Jul 2011 13:55:13 +0000

Just made this earlier – I must have overbaked the first batch cos’ they turned out hard & crispy but yummy all the same! The second batch was much better – crunchy on the outside & chewy on the inside. Thanks for the recipe ! By the way, I wonder if I could omit the cheese & make it plain, to eat with kaya? They do remind me of ‘kaya balls’ !

By: Courtney

Courtney — Thu, 30 Jun 2011 01:24:08 +0000

I wound up doubling the recipe, and to one half I made it as written (with a bit less salt) and the second (and third) batch I added more salt and more cheese. They were good, but chewy. I shared them with a Colombian and he said they were just like a South American bread he grew up with and he loved them. My family devoured them, so they must have been alright :P

Thanks for always having amazing recipes!

By: Andrea

Andrea — Tue, 26 Apr 2011 19:38:33 +0000

YES! I finally found a pao de queijo recipe that is simple! I’m korean but born and raised in brazil. i never knew how to make pao de queijo, i’d either buy them or make them from the packages where u just mix water (by the way, those are terrible!) but ill definitely try these out and see how they are. thank yoU!

By: Fiona

Fiona — Thu, 21 Apr 2011 17:44:17 +0000

Hi I’ve made these using recipes I’ve found online but they don’t quite taste exactly like those sold in bakeries, albeit they’re quite similar. Hmm
I’m wondering if you’ve tried the bread from provenance in Singapore or sun moulin at the basement of shaw?? Because these buns are sold there and I’m wondering if you know how to duplicate them? (:
Oh and I’m wondering if the type of cheese used matters, I tried with cheddar an parmesan and once with parmesan but both were rather similar.
Also, I do not like the smell of olive oil when baking- will it be better if i use butter or are there any better alternatives??

Cheers, Fiona (:

By: Rasa Malaysia

Rasa Malaysia — Wed, 09 Feb 2011 02:05:10 +0000

Yes, you can rebake.

By: Rasa Malaysia

Rasa Malaysia — Wed, 09 Feb 2011 02:04:49 +0000

No, it’s not supposed to be moist in the center. Chewy yes.

By: cris

cris — Tue, 08 Feb 2011 17:32:17 +0000

Hi Bee, I hope you are enjoying motherhood!
I made the cheese bread today and was wondering if they are really supposed to be super moist and elastic in the middle? I didn’t have a mini-muffin pan, so I just used the regular sized ones. I did bake them for more than 20 min. Is there a way to salvage the batch, can I re-bake them for a few min. considering they have already cooled?