Comments on: Pao de queijo – Pan de queso – Cheese rolls

By: Zach

Zach — Thu, 25 Feb 2010 06:15:19 +0000

How many does this recipe make??

By: mariana

mariana — Fri, 22 Jan 2010 07:41:12 +0000

Hi,

could we use microwave to bake the dough?
if we could, for how long?
i really dumb in oven-microwave stuff. could you tell me please, what’s the diff?

By: Asado Argentina

Asado Argentina — Tue, 27 Oct 2009 20:33:08 +0000

@Mary I’d recommend that you slightly warm them up in an oven until they soften a bit. Otherwise, they are not bad when cooled. A lot of bakeries and street vendors sell them on the street that way.

By: Mary

Mary — Tue, 27 Oct 2009 07:09:13 +0000

Hi,
You recommend eating the bread while it’s still warm. What if I need to prepare it for a party? Can I pop them into a microwave before the party to warm them? Will they taste the same? Thanks.

By: Asado Argentina

Asado Argentina — Fri, 19 Jun 2009 21:52:34 +0000

@Jen: You were using starch instead of flour right? Should look like corn starch. If so, try with less water next time. The dough should be rubbery from the beginning. Like kneading a big wad of gum. The bread in the photo was well cooled at the time, hence the bubbles. When they are fresh from the oven, the inner part does have the consistency of undercooked dough but they are cooked. I thought the same at first too .

By: Jen

Jen — Fri, 19 Jun 2009 21:22:01 +0000

Hi, I tried your recipe, but mine was not like your picture at all. They are flat instead of ballshape. When I kneaded the dough, it was so gooey I couldn’t even make it any shape because it was all over my hand. It didn’t seem right. Did I put too much liquid? But I followed your instruction. Or I didn’t knead enough? What does the dough look or feel like before you put it into the oven? And also on your picture, your bread has so many holes while mine looked like undercooked dough. What’s wrong? Help please!!!!

By: Asado Argentina

Asado Argentina — Wed, 14 Jan 2009 11:44:25 +0000

Haven’t tried with butter yet but I imagine it would turn out just as good. Probably a richer taste. Let me know if you try it.

By: Lauren

Lauren — Sat, 10 Jan 2009 08:16:54 +0000

Hi I love your pao de queijo, they looked so yummy..pao de queijo is very rare in my country (Jakarta) so far I just found one stall sell it. When I research for its recipes, I found so many variations, some recipes used butter to replace oil. do you have any idea what is the different between those recipes. have you ever tried using butter instead of oil? thanx..

By: Asado Argentina

Asado Argentina — Fri, 18 Jul 2008 21:59:04 +0000

That’s good to hear Angela, thanks!

By: angela

angela — Mon, 14 Jul 2008 00:10:43 +0000

Great receipe – thanks! Have never been to Brazil or tried the authentic version, but previously had them from a packet mix from the supermarker (Yoki). Your receipe comes very close to that, and is real easy to follow. I quartered the receipe which still made about 40 balls (easily enough for 2 people), but i think the smaller quantities were easier to work with. Yum!