Dish · brazilian
Pão de Queijo
Cassava flour is scalded and worked into a dough with cheese, milk, and egg, then baked into small, chewy, cheese-flavored rolls.
Where it comes from
Pao de queijo developed in Minas Gerais, Brazil, where cassava was cheap and cheese production was common on dairy farms; the two ingredients combined into a bread that needs no wheat or yeast.
What cooks argue about
Cooks argue over the cheese: a sharper aged cheese gives more flavor but less stretch, while a fresh, milder cheese gives the classic pull without much tang.
Versions
Nobody has published a pão de queijo here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cassava flour
egg
vegetable oil