DISH RESEARCH · Bread
Pão de queijo
Panelinha’s pão de queijo combines sour and sweet polvilho with coarsely grated meia-cura cheese. Its recipe describes a crisp outer crust and a lightly stretchy centre in the home-baked cheese breads.
About Pão de queijo
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Panelinha’s pão de queijo combines sour and sweet polvilho with coarsely grated meia-cura cheese. Its recipe describes a crisp outer crust and a lightly stretchy centre in the home-baked cheese breads.
Water and oil are brought to a boil while the two polvilhos are mixed with salt. The boiling liquid is gradually stirred into the starch mixture, which is then left to become warm before the cheese is added.
Three eggs are added one at a time, with the dough kneaded after each addition. The resulting dough is sticky and slightly rustic, with small polvilho lumps described in the recipe.
Oiled hands roll spoonfuls of dough into balls. The pieces are spaced on nonstick baking sheets and baked until they grow and become golden.
Panelinha serves the breads straight after taking them from the oven. The cheese and the two polvilhos distinguish this version, with a separate measure of oil used on the hands for shaping.
Ingredients in Pão de queijo
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Tapioca Starchother
- Cheeseother
- Cow Milkbinder
- Buttercooking medium
- Vegetable Oilother
- Eggbinder
- Saltother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.