Minas-style pão de queijo
Little cassava starch and semi-cured cheese rolls, crisp outside and chewy inside, straight from the oven.
- Time
- 40 min
- Difficulty
- Easy
- Per serving
- R$3.40
- Servings
- 6 servings
Ingredients
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Pão de queijo from Minas takes few ingredients and a lot of hands in the kitchen: the secret is scalding the starch with the hot milk and oil, and kneading until the dough leaves your hands clean. It puffs in the oven and stays chewy inside.
Method
Heat the oven to 200 °C (400 °F) and grease two baking sheets or line them with parchment paper.
- In a pot, bring the milk, oil and salt to the point of boiling.
- Meanwhile, put the starch in a large bowl.
- Pour the boiling mixture over the starch and stir with a spoon until it cools enough to handle, about 5 minutes.
- The dough will look crumbly.
- Add the eggs one at a time and knead well.
- Add the cheese and knead until you have a smooth dough that does not stick to your hands.
- If it is stiff, add 1 tablespoon of milk; if it is soft, 1 tablespoon of starch.
With wet or greased hands, shape walnut-sized balls, about 24, and place them on the sheets 3 cm (1 inch) apart.
- Bake for 25 minutes, until golden and puffed.
- Serve hot.
Tips
Freeze the raw balls on a tray and then keep them in a bag: they go into the oven without thawing, with about 10 more minutes. Out of the oven, pão de queijo deflates quickly, so eat it freshly baked.
Brazil · Minas Gerais · per serving
Nutrients per serving
Calories
461 kcal
Protein
11 g
9% of kcal
Carbohydrate
47 g
40% of kcal
Fat
26 g
51% of kcal · fiber 0 g
Where the calories come from
- protein9%
- carbohydrate40%
- fat51%
Pick a target per meal to compare the recipe. They are starting points, not individual advice.
By food
| Food | Qty. | kcal | Prot. | Share of calories |
|---|---|---|---|---|
| sour cassava starch (polvilho azedo) | 50 g | 176 | 0.2 g | 38% |
| whole milk | 34 g | 21 | 1.1 g | 5% |
| vegetable oil | 15 g | 134 | 0 g | 29% |
| salt | 1 g | 0 | 0 g | 0% |
| eggs | 17 g | 24 | 2.2 g | 5% |
| semi-cured Minas cheese | 33 g | 107 | 7.1 g | 23% |
Source: TACO (Unicamp), USDA FoodData Central, and editorial estimate. Approximate values. Not medical or nutritional advice.
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