Pão de queijo

From Wikipedia, the free encyclopedia
Pão de queijo
TypeBread
CourseBreakfast or snack
Place of originBrazil
Region or stateMinas Gerais
Main ingredientsSour and sweet tapioca flour, cheese (usually Minas cheese)
Similar dishesGougère, Chipa

Pão de queijo (Portuguese pronunciation: [ˈpɐ̃w dʒi ˈkejʒu], "cheese buns" in Portuguese) or Brazilian cheese buns is a small, baked cheese roll or cheese bun, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais.[1]

In Brazil, it is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container. It is also commonly found in groceries, supermarkets and bakeries, industrialized or freshly made. The cassava flour is what gives the snack its distinct texture, which is chewy and elastic, being crunchy on the outside.[2]

Most countries in South America have their own versions of this snack; the main difference between them in general is the ingredients used in the recipe, which can change slightly giving different results. In Brazil traditionally both sour and sweet cassava flour are used; the Brazilian recipe also excludes some ingredients used in other countries such as corn starch, all-purpose flour, black pepper, sugar, fennel, and baker's yeast.

History[edit]

With the discovery of mines near Ouro Preto in around 1700, some 20% of the Brazilian population at that time, mainly slaves, occupied a vast territory in southeast Brazil. Since wheat was not available, local cooks created a kind of bread from starch derived from the cassava tubes shown to them by Tupiniquins indigenous groups. In the late 19th century, grated hard cheese was added.[3]

Main ingredients[edit]

Homemade pão de queijo
Pão de queijo with coffee and a small cachaça bottle. The half-bitten pão de queijo over the saucer shows the inside

In Brazil the most traditional recipe uses both sweet and sour cassava flour, oil, eggs, milk, salt, cheese (Minas, Canastra, Parmesan), and water. Small amounts of margarine or butter can also be included.

The fat in the recipe acts as a molecular lubricant. The egg gives colour and flavour to the recipe,[4] [5] contributing to the elastic texture of the dough.

The type of cheese varies according to preference or availability. The most used are mozzarella, parmesan, and minas or canastra cheese (either in its "ripened" or "standard" version).[6] The cheese gives the typical flavor of the cheese bread, hence its name.

There is also the boiled cheese bread with a preparation technique that requires boiling water while preparing, sometimes mixed with vegetable oil in flour. The boiled cheese bread has the closest taste of natural, as in the boiling process the dough is pre-cooked.

Some recipes use potato.[7]

Preparation[edit]

Pães de queijo are formed into small balls, around 3–5 centimeters in diameter (though they may be larger) and about 50 calories in each roll. The cassava flour is a powerful starch which is key to the texture of the pão de queijo; unlike other types of bread, pão de queijo is not leavened. Small pockets of air within the dough expand during baking and are contained by the elasticity of the starch paste. Because it is made of cassava flour (as opposed to wheat flour), pão de queijo contains no gluten. Varieties of stuffed pães de queijo with catupiry, hot and melted goiabada, doce de leite and other variations can be found in Brazil.[citation needed]

Availability and variations[edit]

Brazil[edit]

Casa do Pão de Queijo at the Afonso Pena International Airport, in São José dos Pinhais, Paraná, Brazil.

In Brazil, pão de queijo is a popular breakfast dish and snack. It continues to be widely sold at snack bars and bakeries, and it can also be bought frozen to bake at home. In Brazil, cheese puff mix packages are easily found in most supermarkets.

Wider South America[edit]

Often referred to as cuñapés, chipá, pandebono, pan de yuca or pan de queso in Hispanic America, cassava flour and cheese balls similar to pão de queijo can be found in northern Argentina, Paraguay, Bolivia, Ecuador, and Colombia.[8][9][10]

United States[edit]

Given its growing popularity in the US, the frozen packages of pão de queijo can now be found in some American grocery stores.[citation needed]

Japan / East Asia[edit]

Pão de queijo arrived in Japan with the dekasegi. Often compared to mochi, it is usually made with rice flour instead of the cassava (tapioca) starch. It also inspired the popular donut chain Mister Donut in its creation of Pon de Ring, which has since popularized the concept of “mochi donut.”

Australia[edit]

Pão de queijo is available in Australia in specialty international food stores and some major supermarkets, including Woolworths and Coles as of early 2023, under the Cheesebuddy brand. It is marketed as a "naturally gluten-free" snack.[11]

Sweden[edit]

Pão de queijo is not very easy to come across in Sweden. However it can be found in many Brazilian markets such as "Rio Rio" in Gothenburg, "Brazil & Co." in Stockholm and "Queijo de Bem" in north Karlstad.

See also[edit]

Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Pão de queijo.

References[edit]

  1. ^ "chebe – History of Pão de Queijo (Brazilian Cheese Bread)". www.chebe.com. Retrieved 2020-08-15.
  2. ^ CANAVESI, E.; PIROZI, M. R.; MACHADO, P. T.;MINIM, V. P. R. Efeito da concentração dos ingredientes nas características físico-químicas do pão de queijo. In: Simpósio Latino-Americano de Ciência dos Alimentos, 2., 1997, Campinas.
  3. ^ Graziano, X. Pão de Queijo, Estadão, 2014.
  4. ^ LEME, L. L. Ovos pasteurizados resfriados e desidratados e sua importância. In: PIZZINATO, A.; ORMENESE, R. de C. S. C. Seminário pão de queijo: ingredientes, formulação e processo. Campinas: Governo do Estado de São Paulo/Secretaria de Agricultura e Abastecimento/Agência Paulista de Tecnologia dos Agronegócios/Instituto de Tecnologia de Alimentos/Centro de Tecnologia de Cereais e Chocolate, 2000. p. 29-41.
  5. ^ PEREIRA, J. Caracterização química, física, estrutural e sensorial do pão de queijo. 2001. 222 p. Tese (Doutorado em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras, 2001
  6. ^ JESUS, C. C. de. Contribuição para a caracterização físico-química e sensorial do pão de queijo. 1997. 106 f. Dissertação (Mestrado em Ciência de Alimentos) – Universidade Federal de Minas Gerais, Belo Horizonte, 1997.
  7. ^ Marco Clivati (1 June 2013). Delícias para sua Festa Vegetariana Editora Europa [S.l.] pp. 35–. ISBN 978-85-7960-175-0.
  8. ^ "Cuñapé, deleitando paladares desde el oriente boliviano hasta tu mesa". Azafrán Bolivia (in Spanish). 2021-04-28. Retrieved 2023-01-30.
  9. ^ Colombia, Radio Nacional de. "¡Qué manjares! El pandebono y el pan de queso están entre los 10 mejores del mundo". www.radionacional.co. Retrieved 2023-01-30.
  10. ^ "Pan de queso al estilo Argentino o chipá: sorprende con esta original receta". La Vanguardia (in Spanish). 2021-07-23. Retrieved 2023-01-30.
  11. ^ "Gluten free cheese bread". Cheesebuddy. Retrieved 2023-01-30.
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