– 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)