Brazilian recipe
Pão de queijo (Pão de queijo)
Make pão de queijo with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 copo de oil
2 copos de milk
3 eggs
1 kg de polvilho doce
2 pacotes de cheese grated
1 pitada de salt
2 copos de milk
3 eggs
1 kg de polvilho doce
2 pacotes de cheese grated
1 pitada de salt
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Add o oil, o milk, os eggs, o polvilho doce, o cheese grated e o salt no liquidificador
- Beat a mistura vigorosamente até que ela fique totalmente homogênea
- Preaqueça o oven em temperatura média
- Despeje a dough nas forminhas de empada
- Coloque as forminhas organizadas dentro de uma assadeira grande
- Leve ao oven para bake até dourarem
- Desenforme os pães ainda mornos para servir
Observations
Pão de queijo is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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