#breads'Pao de queijo' is a typical Brazilian snack, originally from the states Minas Gerais and Goias.Brazilian cheese bread is tasty as it gets, since they are so flavorful due to the cheese and the tapioca flour.

If you love carbs, Cheese Bread was probably enough of a hook to get your interest. These warm, cheesy, pull apart little rolls are the perfect accompaniment to Brazilian Churrasco or even just for snacking. This is not a traditional recipe, as the method has been adjusted to make the process easier, and the recipe has been adjusted for high-altitude cooking.

My co-worker gave us the mix powder for Pão de queijo. But the guide in powder is too simple steps. Also it is written in Portuguese. So I wrote this recipe.

I thought water might make them more chewy than milk. So I used water for this recipe. For 10 rolls. Recipe by Happa

I was given some mochi rice flour, so...It's also delicious if you add some sugar to the mochi rice flour in Step 1. It's probably too difficult to add sugar once cooled... If the dough doesn't come together in Step 2 or 3, add a little milk or vegetable oil. When they rise and the cheese starts to melt, they are done. Recipe by commeline

Made with ingredients I had on hand.Adjust the salt to your liking. Recipe by rosenkranz

I wanted to bake a chewy pão de queijo, using tofu as the recipe's only source of moisture.These rolls will be fluffy and chewy even the next day because of the tofu in it. Microwave briefly before you eat. The filling is optional.You don't need to let the dough rise, so this is easy to make. If you don't include the egg yolk, even children with allergies can enjoy this bread. Recipe by esu

I only have eyes for things with a springy texture. Especially when making my beloved pao de queijo, I tried various recipes by making it with shiratama rice flour, glutinous rice flour, and potatoes etc., but making it with tapioca powder was the best! This is a personal preference, but turning on the heat after adding in the tapioca powder will make it even springier.Most pao de queijo is cheese-flavored, but I arranged it in a manner that would compliment sweet red beans.Make sure that it doesn't burn when you add the powdered ingredients to the pot and turn on the heat. This will turn out to be a rather heavy dough, but keep kneading it without taking a break, and the springiness will increase even more. Recipe by Chokohoney

I wanted to try making pao de queijo with rice flour.If you're cooking the potatoes in a rice cooker, put them on top of your washed rice, cook the rice as usual, then let steam for 10 minutes once it's done.Use the same amount of water in your rice cooker as you usually would. Recipe by Ryo---ko

These are pao de queijo like you get in bakeries. I wanted to try lots of different flavours so I tried blending in lots of ingredients that I like into the dough.Please make sure to take the milk and water off the heat just before they boil.Aonori seaweed, black sesame seeds and bacon also make great toppings. For 16 pao de queijo (4 of each flavour). Recipe by Yu-chan mama