{"id":69,"date":"2025-04-25T00:37:08","date_gmt":"2025-04-25T00:37:08","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&p=69"},"modified":"2025-04-25T00:41:16","modified_gmt":"2025-04-25T00:41:16","slug":"pao-de-queijo-brazilian-cheese-breads","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/pao-de-queijo-brazilian-cheese-breads\/","title":{"rendered":"P\u00e3o de Queijo (Brazilian Cheese Breads)"},"content":{"raw":"Personal Note<\/strong><\/span><\/span>\r\n
\u201cI grew up eating p\u00e3o de queijo every day in Belo Horizonte. When I moved to the U.S., it took me nearly a decade to recreate the taste I missed so dearly. Now I bake them and feel instantly back home.\u201d \u2014Joana David Avritzer<\/blockquote>\r\n\ud83d\udc69\u200d\ud83c\udfeb Submitted by Joana David Avritzer, Professor of Economics\r\n\ud83d\udccd Home Country:<\/strong> Brazil (Minas Gerais, Belo Horizonte)\r\n\ud83c\udf7d Serves:<\/strong> 40\u201345 small bites (typically 4\u20135 per meal)\r\n\ud83d\udd52 Prep Time:<\/strong> 30 min dough + 30 min shaping\r\n\ud83d\udd25 Cook Time:<\/strong> 25 minutes at 400\u00b0F (preheated)\r\n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, Gluten-Free\r\n\r\nIngredients<\/strong><\/span>

\r\n
    \r\n \t
  • 275g sweet yuka\/cassava\/tapioca starch<\/li>\r\n \t
  • 225g sour yuka\/cassava\/tapioca starch (Or 500g tapioca flour if the other two are unavailable, but note: flavor may differ)<\/li>\r\n \t
  • 400g freshly grated cheese (preferably queijo minas, queso fresco, or mozzarella)<\/li>\r\n \t
  • 100g freshly grated Parmesan<\/li>\r\n \t
  • 110g salted butter<\/li>\r\n \t
  • 1 cup (230 ml) unflavored almond milk (or regular milk, adjust butter\/salt accordingly)<\/li>\r\n \t
  • 1 tbsp salt<\/li>\r\n \t
  • 3 eggs<\/li>\r\n<\/ul>\r\nInstructions<\/strong><\/span>

    \r\n
      \r\n \t
    • In a large bowl, mix the starch and salt.<\/li>\r\n \t
    • In a small saucepan, bring butter and milk to a boil. Pour the boiling mixture over the starch and mix with a wooden spoon to ensure full incorporation. Let cool.<\/li>\r\n \t
    • While it cools, grate your cheeses.<\/li>\r\n \t
    • Once the dough is cool to the touch, mix in the eggs by hand.<\/li>\r\n \t
    • Add the cheeses and knead until the dough becomes soft and moldable\u2014not sticky.<\/li>\r\n \t
    • Roll the dough into equal-sized balls using about 1\/8 cup per ball. Uniform size is important for even baking.<\/li>\r\n \t
    • To Freeze: Place on a baking tray (not touching) and freeze overnight. Once frozen, store in a bag or container.<\/li>\r\n \t
    • To Bake: Preheat oven to 400\u00b0F. Place frozen balls 1 inch apart on a baking sheet. Bake for 25 minutes, until golden and puffed. Eat the same day\u2014freshness matters!<\/li>\r\n<\/ul>\r\nCultural Context<\/strong><\/span>\r\n\r\nP\u00e3o de queijo is an iconic part of daily life in Minas Gerais, Brazil. Found in bakeries, caf\u00e9s, and homes, it\u2019s a comforting breakfast or afternoon snack deeply tied to the local identity.\r\n\r\n
      Pro Tip<\/strong><\/span>\r\n\r\nUse queijo minas and both types of yuka starch if you want the most authentic texture and flavor. While substitutions are possible, nothing compares to the original combination.","rendered":"

      Personal Note<\/strong><\/span><\/span><\/p>\n

      \u201cI grew up eating p\u00e3o de queijo every day in Belo Horizonte. When I moved to the U.S., it took me nearly a decade to recreate the taste I missed so dearly. Now I bake them and feel instantly back home.\u201d \u2014Joana David Avritzer<\/p><\/blockquote>\n

      \ud83d\udc69\u200d\ud83c\udfeb Submitted by Joana David Avritzer, Professor of Economics
      \n\ud83d\udccd Home Country:<\/strong> Brazil (Minas Gerais, Belo Horizonte)
      \n\ud83c\udf7d Serves:<\/strong> 40\u201345 small bites (typically 4\u20135 per meal)
      \n\ud83d\udd52 Prep Time:<\/strong> 30 min dough + 30 min shaping
      \n\ud83d\udd25 Cook Time:<\/strong> 25 minutes at 400\u00b0F (preheated)
      \n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, Gluten-Free<\/p>\n

      Ingredients<\/strong><\/span>

      <\/p>\n

        \n
      • 275g sweet yuka\/cassava\/tapioca starch<\/li>\n
      • 225g sour yuka\/cassava\/tapioca starch (Or 500g tapioca flour if the other two are unavailable, but note: flavor may differ)<\/li>\n
      • 400g freshly grated cheese (preferably queijo minas, queso fresco, or mozzarella)<\/li>\n
      • 100g freshly grated Parmesan<\/li>\n
      • 110g salted butter<\/li>\n
      • 1 cup (230 ml) unflavored almond milk (or regular milk, adjust butter\/salt accordingly)<\/li>\n
      • 1 tbsp salt<\/li>\n
      • 3 eggs<\/li>\n<\/ul>\n

        Instructions<\/strong><\/span>

        <\/p>\n

          \n
        • In a large bowl, mix the starch and salt.<\/li>\n
        • In a small saucepan, bring butter and milk to a boil. Pour the boiling mixture over the starch and mix with a wooden spoon to ensure full incorporation. Let cool.<\/li>\n
        • While it cools, grate your cheeses.<\/li>\n
        • Once the dough is cool to the touch, mix in the eggs by hand.<\/li>\n
        • Add the cheeses and knead until the dough becomes soft and moldable\u2014not sticky.<\/li>\n
        • Roll the dough into equal-sized balls using about 1\/8 cup per ball. Uniform size is important for even baking.<\/li>\n
        • To Freeze: Place on a baking tray (not touching) and freeze overnight. Once frozen, store in a bag or container.<\/li>\n
        • To Bake: Preheat oven to 400\u00b0F. Place frozen balls 1 inch apart on a baking sheet. Bake for 25 minutes, until golden and puffed. Eat the same day\u2014freshness matters!<\/li>\n<\/ul>\n

          Cultural Context<\/strong><\/span><\/p>\n

          P\u00e3o de queijo is an iconic part of daily life in Minas Gerais, Brazil. Found in bakeries, caf\u00e9s, and homes, it\u2019s a comforting breakfast or afternoon snack deeply tied to the local identity.<\/p>\n


          Pro Tip<\/strong><\/span><\/p>\n

          Use queijo minas and both types of yuka starch if you want the most authentic texture and flavor. While substitutions are possible, nothing compares to the original combination.<\/p>\n","protected":false},"author":177,"menu_order":2,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-69","chapter","type-chapter","status-publish","hentry"],"part":60,"_links":{"self":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/users\/177"}],"version-history":[{"count":2,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/69\/revisions"}],"predecessor-version":[{"id":72,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/69\/revisions\/72"}],"part":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/parts\/60"}],"metadata":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/69\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapter-type?post=69"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/contributor?post=69"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/license?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}