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Pao de Queijo (Brazilian Cheese Bread)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.216
Energy (kCal)1769.53
Carbohydrates (g)8.7195
Total fats (g)172.732
  • Cuisine

    Latin American >> South American >> Brazilian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper. | 2. Pour tapioca starch into a wide bowl. | 3. Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes. | 4. Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry. | 5. Drop spoonfuls of dough 1 inch apart on the baking sheets. | 6. Bake in the preheated oven until lightly golden, about 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup 0.0 0.0 0.0 0.0
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    salt 1 1/2 tablespoons - - - -
    mexican cheese 1 1/4 cups shredded blend 615.45 7.6395 35.376 49.467
    egg 3 214.5 1.08 18.84 14.265
    water 2 teaspoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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