- Hey dudes, I'm Hilah and today on Hilah Cooking
I'm super excited we are making pão de queijo
a.k.a. Brazilian cheese bread and I have a special guest here
who is going to prove that I make the best pão de queijo
in all the land, please welcome my friend Tuany.
- Ay!
Alright if you're making pão de queijo that's good that you
asked me because I'm an expert.
At eating them.
(lively music)
- Okay, so this flour we have here this is tapioca flour in
America, in English it is called tapioca flour but if you
go to Brazilian store you can find it and it's called--
- Polvilho doce.
- Which means sweet tapioca flour.
But then I was reading a lot of recipes from Brazil use
something called sour tapioca flour.
- Oh yeah. When you use polvilho azedo.
- Yeah, which has been fermented.
I've made it both ways and we really couldn't
tell the difference.
- Yeah. I like them all. I like all balls.
- She loves balls. No dirty jokes please.
- No.
- I'm using the sweet tapioca flour for this because it's a
lot easier for people to find in this country.
But if go to a Brazilian store and you can find the sour one,
try it. It's fun.
I'm going to add some salt 'cause Brazilian food is
very salty. Is it?
- Mhmmm. Yeah.
- Back here I've got some whole milk that I just added some
butter and some oil to and brought it to a slow boil and
just let the better melt and we're going to add
that to this flour.
You just want to put your mixer on low speed you can totally do
this by hand too.
(light music)
Starting to look like this so it's like stringy
and weird and this is interesting to me there's a
French recipe that I actually did a long time ago called gougères.
It's like a cheese puff but it's basically the exact same except
with wheat flour. - Oh okay.
- I think this must be some kind of version of--
- The same. - European.
- It might be because this is like from the southeast of
Brazil and south of Brazil and southeast got a lot from Europe
people going there.
It might be some kind of--
- And then they just kind of made it with
whatever flour they had. - Mhmmm.
- Yeah.
So this is good once as a little cool then we can add some eggs.
You want it to be a little bit cool so you don't
cook the eggs obviously.
(light music)
Okay, this looks totally gorgeous.
Wow.
We're going to add the cheese 'cause it's called
- [Both] Cheese bread.
- I'm actually using the proper cheese which is queijo minas.
- Queijo mines.
Yeah it's from the state Minas Gerais.
- Most recipes I've seen in the US call for Parmesan which is
kind of weird because this to me is not anything like Parmesan.
- No.
- But we've I made it with both and they are both good.
- Both good.
I'm going to use this one because he went to the Brazilian
market and we got it.
You can totally use Parmesan too and it will be tasty.
I just want to mix in on low speed.
(soft singing)
- Okay this looks great to me.
I've got parchment paper on the baking tray and I've got this
little cool scoop.
That is not the brand-name although it should be.
Cool Scoops!
And I found the easiest thing to do is to dip it in some water so
that the dough doesn't stick really bad and this dough is
great because you can freeze it if you wanted to
just freeze it like this.
And once it's frozen solid you can
pop them off and stick them in the bag.
Have pão de queijo whenever you want.
- Gonna get to eat some pão de queijo.
(laughter)
- And that's why we're friends. (laughter)
- What about yours? (laughter)
That's not going to be enough.
- We'll put these in the oven for about 20 or 25 minutes--
- Okay, perfect.
- and then we'll eat some pão de queijo.
(calm music)
Ta-dah. Look what I made for you.
- These look perfect, oh my gosh.
- They smell so good. Should we try one?
- Yes, please.
- They're really hot. They're going to maybe burn us.
- Do you wanna open up?
- Yeah, should we show how they look?
- Ooh! - How's that?
- Crunchy on the outside and gooey on the inside.
- Gooey and chewy on the inside, that's what you are looking for.
Do I win?
- That hit the spot. - I make the best ones--
- Mhmmm. - on the whole planet?
- (Speaking Portuguese) - What's that mean?
- Just an expression. Really good.
- Thanks for much for helping. - Thank you for making these.
- Yay! - Can I say something?
- Yes.
- (Speaking Portuguese)
I mean Hilah.
- You just thanked your parents and your friends and the whole
country of Brazil and me.
- Yeah. - Right? Basically.
- Yeah. - I got it.
- That's good.
- I'm picking up some Portuguese.
- I thought you were not going to make it.
- I'll post a link to the gougères recipe if y'all want
to watch that and see how similar it is I think it's
really interesting.
That two recipes can come together like that.
Thanks so much for watching.
Don't forget to subscribe and I will see you next
Thursday for more cooking videos.
- Bye.
(lively music)