Pão de Queijo
Traditional Brazilian cheese bread.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Pão de Queijo's precise origins are debated, but it likely emerged in the state of Minas Gerais during the 18th century. At the time, the region was a major dairy producer, but wheat flour was scarce and expensive. Cooks innovatively combined locally available ingredients like cassava flour (tapioca starch) and cheese to create a unique and satisfying bread.
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Pão de Queijo is deeply ingrained in Brazilian culture, particularly in Minas Gerais, where it's considered a staple food and a symbol of hospitality.
Breakfast Staple
Pão de Queijo is a common breakfast item throughout Brazil, often enjoyed with coffee.
Social Gathering Food
It's frequently served at social gatherings, parties, and as a snack throughout the day, demonstrating Brazilian hospitality.
Regional Pride
In Minas Gerais, it's a source of regional pride, with many families having their own cherished recipes passed down through generations.
Commercial Availability
Pão de Queijo is widely available commercially, both frozen and freshly baked, making it an accessible and convenient food for Brazilians.
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Pão de Queijo offers a delightful combination of cheesy, tangy, and slightly chewy flavors.
The dominant flavor is that of the cheese, typically a blend of Minas cheese, which is mild, slightly tangy, and creamy. The tapioca starch provides a chewy texture and a subtle, slightly sour note that complements the cheese. The overall flavor profile is savory and comforting, with a hint of richness from the cheese and butter or oil used in the recipe.
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Tapioca Starch Type
Use a combination of sweet (polvilho doce) and sour (polvilho azedo) tapioca starch for the best texture. The sour starch provides a slightly tangy flavor and contributes to the bread's airy interior.
Cheese Quality
The quality of the cheese significantly impacts the flavor. Use a good quality Minas cheese or a blend of cheeses like Parmesan and mozzarella for a richer taste.
Mixing Technique
Scalding the tapioca starch with hot milk or water before mixing ensures a smooth batter and a better rise. Be careful not to overmix.
Baking Temperature
Bake at a high temperature (around 375-400°F or 190-200°C) for a crispy exterior and a soft, chewy interior.
Freezing
Pão de Queijo dough can be frozen before baking. Simply thaw and bake as directed for freshly baked bread anytime.
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