Pack 20 Mini Pães De Queijo
(ultracongelado)
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Boutique do Pão de Ló Bal Camb-SC
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Pão de Queijo's origins are somewhat debated, but it's widely believed to have emerged in the state of Minas Gerais, Brazil, during the 18th century. The scarcity of wheat flour led to experimentation with cassava flour (tapioca starch or polvilho), resulting in this unique cheese bread. The abundance of cheese in the region also contributed significantly.
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Pão de Queijo is a staple in Brazilian cuisine, particularly associated with Minas Gerais. It's deeply ingrained in Brazilian culture and often enjoyed as a breakfast item, snack, or side dish.
Minas Gerais Identity
Pão de Queijo is a symbol of Minas Gerais, reflecting the state's history of cheese production and simple, rustic cooking traditions. It's commonly served with coffee.
Social Gathering Staple
It is often found at social gatherings, coffee breaks, and family meals, signifying warmth and hospitality. Offering pão de queijo is a sign of welcoming guests.
Breakfast and Snack Time
Pão de Queijo is most popularly eaten during breakfast or as an afternoon snack, often paired with 'cafezinho' (small cup of strong coffee).
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Pão de Queijo offers a delightful combination of cheesy, tangy, and slightly chewy textures and flavors. It's subtly savory and incredibly addictive.
The primary flavor comes from the cheese, traditionally 'queijo minas' (Minas cheese), which provides a slightly tangy and creamy taste. Tapioca starch (polvilho doce or azedo) gives it a distinct chewy texture and a slightly sour note, depending on the type used. Eggs contribute to the richness and binding, while oil adds a subtle savory element. The overall profile is a balanced mix of savory, cheesy, and slightly sour, with a satisfyingly chewy interior and a lightly crisp exterior.
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Baking Temperature
Bake from frozen as directed on the packaging to ensure proper rise and texture. Overbaking can lead to dryness.
Oven Consistency
Oven temperatures can vary, so keep a close watch while baking. The 'Pão de Queijo' should be golden brown and slightly puffed up when ready.
Serving Warm
Serve immediately after baking for the best flavor and texture. The interior should be soft and chewy, while the exterior is lightly crisp.
Storage
If not consumed immediately, store in an airtight container to maintain some of the freshness. Reheating can help revive the texture, but it will never be quite the same as fresh.
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