Pack 6 Pães De Queijo
(ultracongelado)
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Boutique do Pão de Ló Bal Camb-SC
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Pão de Queijo's exact origins are debated, but it likely emerged in the state of Minas Gerais, Brazil, during the 18th century. Enslaved Africans are credited with playing a significant role in its development, using cassava starch (tapioca flour) and cheese scraps to create a nourishing and flavorful staple. The abundance of cheese and cassava in the region fostered its creation and popularity.
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Pão de Queijo is deeply ingrained in Brazilian culture, particularly in Minas Gerais, where it is considered a regional specialty and a symbol of hospitality. It is commonly enjoyed as a breakfast food, a snack, or an accompaniment to coffee. Its popularity has spread throughout Brazil and internationally, becoming a beloved representation of Brazilian cuisine.
Breakfast Staple
Pão de Queijo is a common breakfast item in Brazil, often paired with coffee. It's a quick and satisfying way to start the day.
Social Gathering Snack
Pão de Queijo is frequently served at social gatherings, parties, and cafes. Its small size and delicious flavor make it an ideal finger food.
Regional Pride
In Minas Gerais, Pão de Queijo is a source of regional pride and is considered a culinary treasure. Recipes are often passed down through generations.
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Pão de Queijo boasts a unique combination of cheesy, tangy, and slightly chewy textures. The tapioca flour provides a subtle, almost earthy flavor, while the cheese contributes a rich, savory taste. A slight tanginess often complements the overall profile.
The primary flavor comes from the combination of queijo Minas (Minas cheese), or a similar mild cheese, with tapioca flour (polvilho doce or polvilho azedo, or a blend of both). Polvilho doce provides a sweeter, milder flavor, while polvilho azedo adds a tangy, fermented note. The cheese provides a salty and savory base, and the eggs contribute richness and binding. Milk or water is often added to adjust the dough's consistency, and a touch of oil or butter adds further richness.
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Baking Instructions
Follow the package instructions carefully for baking time and temperature. Preheating the oven is crucial for achieving the desired puffiness and texture.
Oven Temperature
Baking at a slightly higher temperature initially can help the Pão de Queijo puff up nicely. Then, you can lower the temperature to ensure they cook through without burning.
Serving Suggestions
Pão de Queijo is best served warm, right out of the oven. It can be enjoyed plain or with a variety of fillings, such as guava paste, cream cheese, or a drizzle of honey.
Storage
While best enjoyed fresh, leftover Pão de Queijo can be stored in an airtight container at room temperature for a day or two. Reheat in the oven or microwave before serving.
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