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Traditional Pao de Queijo Recipe: Minas Gerais Delight

Name: Traditional Pao de Queijo Recipe: Minas Gerais Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 cup sweet cassava starch; 1/2 cup milk; 1/2 cup oil; 1/2 teaspoon salt; 2 eggs; 1 cup grated Minas cheese; 1/2 teaspoon of baking powder

Por

Master Receita Solta

Traditional Pao de Queijo Recipe: Minas Gerais Delight

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories510 kcal

Resumo para quem tem pressa

"Este pão de queijo clássico utiliza polvilho doce escaldado em leite e óleo com queijo minas curado e ovos. O preparo no forno a 180°C proporciona casca crocante dourada e miolo macio e aerado."

Traditional Pao de Queijo Recipe: Minas Gerais Delight

O Que Você Precisa Saber

- Scalding the sweet starch with boiling liquids pre-gelatinizes the starch, giving malleability to the dough. - The entry of eggs only with the warm mixture preserves the protein structure to expand in the heat. - The finely grated minas cheese and the pinch of chemical leavener ensure aeration and uniform expansion in the baking sheet.

Ingredients

Main Course

1 cup sweet cassava starch
1/2 cup milk
1/2 cup oil
1/2 teaspoon salt
2 eggs
1 cup grated Minas cheese
1/2 teaspoon of baking powder

Instructions

Main Course

Preheat the oven to 180°C (350°F).

In a bowl, mix the cassava starch and salt. Set aside.

In a pan, heat the milk and oil until boiling.

Pour the hot mixture over the tapioca flour and stir until a dough forms.

Let the dough cool for a few minutes.

Add the eggs one by one, stirring well after each addition.

Fold the grated cheese and baking powder into the batter until smooth.

With greased hands, form small balls of dough and place them on the baking sheet.

Bake for approximately 25–30 minutes or until they are slightly golden.

Remove from the oven and serve hot.

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Chef Tips

- Grease your hands with a drop of vegetable oil to shape the balls without the dough sticking to your palms. - Leave a distance of 2 cm between each Pao de Queijo on the baking sheet so that the hot air circulates and browns the sides. - Bake until the base and top gain firm golden spots so the breads do not wilt when coming out of the oven.

Variations

- Pão de queijo com bacon: adicione meia xícara de cubinhos de bacon frito bem sequinho à massa junto com o queijo. - Com ervas finas: misture uma colher de chá de orégano seco ou alecrim picadinho na etapa do polvilho. - Recheado na assadeira: posicione um cubo pequeno de goiabada cascão no centro de cada bolinha crua.

Substitutions

- Standard minas cheese can be replaced with semi-cured canastra cheese, prato cheese, or grated parmesan cheese. - Sweet polvilho can be mixed in equal parts with sour polvilho for a crunchier and more rustic crust. - Soybean vegetable oil can be swapped for sunflower, corn, or refined lard.

How to Store

Consume preferably warm as soon as it comes out of the oven. Roasted leftovers can be stored in a closed plastic container for up to 2 days; Reheat in the electric oven or airfryer for 3 minutes to recover the crunchiness.

Can You Freeze It?

The raw shaped balls freeze very well on a baking sheet for 2 hours before bagging for up to 3 months. Bake the frozen pão de queijo directly in the oven at 180°C without the need to defrost beforehand.

What to Serve With

It traditionally accompanies freshly brewed hot coffee or coffee with milk served at breakfast or snack time. Serve with creamy requeijão, guava paste jelly, or thin slices of prosciutto to stuff.