Pão de queijo: 4 facts about this food
Whether you are Brazilian or a tourist, it's very hard to find someone who doesn't like the delicious pão de queijo (cheese bread). Its combination brings together a crispy crust, a soft filling, and a mouth-watering aroma.
Therefore, to make you crave pão de queijo even more, in today's article we will tell you a little about the origin of this typical Brazilian food, some interesting facts, and an easy recipe for you to make at home.
The origin of pão de queijo
The history of pão de queijo causes much confusion, as many want to be considered the inventor of this food. However, according to some research conducted by historians, this delicacy was developed and is believed to have originated in the state of Minas Gerais, Brazil, around the 18th century.
Due to the characteristics of the time, this food only had a few ingredients, namely: tapioca starch and cheese, along with traditional dough seasonings, giving shape to the pão de queijo we know. Furthermore, this delicacy was very common on coffee farms, which were located deep in the interior of Minas Gerais.
But, after all, how did they come up with pão de queijo? The population had limited access to quality wheat flour in some regions where the journey was difficult. From this, local cooks began to develop flour made from cassava starch, precisely to try to replace the flour that, until then, was imported. Once they got this dough, they filled it with cheese.
Knowing this, we understand that it was from cooks who, by mixing cassava and cheese, gave rise to the famous and traditional pão de queijo.
Read also: 3 tapioca recipes to make in the USA
4 interesting facts about pão de queijo
Now that you know a little about the traditional pão de queijo, how about discovering some interesting facts?
- Pão de queijo got its own day
Very common among people from Minas Gerais, but a date that can be celebrated throughout Brazil, this food gained a very special day in the Brazilian calendar. On August 17th, National Pão de Queijo Day is celebrated, a date chosen in 2007, during the final stage of a culinary competition that aimed to elect its best recipe.
The program was broadcast by Mais Você, hosted by Ana Maria Braga, on Rede Globo. As it was a highly competitive contest, the date was consecrated and is currently celebrated by all pão de queijo lovers.
- Healthy and gluten-free
Besides being a delicious appetizer, it is considered nutritionally balanced, as it contains in its formulation: lipids, water, mineral salts, carbohydrates, proteins, and vitamins. Furthermore, being a food made with tapioca starch, the famous tapioca flour, it is gluten-free.
Read also: Practical recipes for Brazilian everyday food
- It was recreated in other countries
Who said that pão de queijo was only famous among Brazilians? After all, it would be difficult to keep such a delicious food under lock and key. With this in mind, some countries began to develop their own versions, quite similar to the traditional Brazilian pão de queijo.
In Colombia, for example, they made a very similar version, but with a harder and flatter dough called “Pan de Bono”. However, in Paraguay and Argentina, it has a somewhat unusual shape, quite similar to the letter "U" and is called "Chipa". Finally, in Ecuador, it was also made and named “Pan de Yuca”.
So, will the taste be similar? Good question!
- Ideal for any occasion
Whether for lunch, an afternoon snack, during an activity, or even at work, pão de queijo goes well with all occasions.
So, how about preparing your pão de queijo and eating it with a delicious coffee? Below, we've brought a special recipe for you to prepare at home.
Minas Gerais cheese bread recipe
Ingredients for pão de queijo
- 4 American cups of sweet tapioca starch (500g).
- 1 tablespoon of seasoning or salt to taste.
- 2 American cups of milk (300ml).
- 1 American cup of oil (150ml).
- 2 large eggs or 3 small ones.
- 4 American cups of grated Minas semi-cured cheese.
- Oil for greasing.
PREPARATION METHOD
In a large bowl, place all the tapioca starch.
Next, heat the salt, milk, and oil. When it boils, add the tapioca starch with this mixture and stir until there are no more lumps. Let it cool.
Grease your hands with oil, if preferred. Then, roll small balls of approximately two centimeters and place them on a baking sheet.
In the already pre-heated oven, place the baking sheet at a temperature of 180º C (350° F).
When golden brown, turn off the oven and serve.
If you don't have time to prepare your pão de queijo, access our website and buy some available options.