PÃO DE QUEIJO 🧀 CASEIRO CROCANTE O MAIS FAMOSO DE MINAS

Summary

In this cooking tutorial, Luciana Mirihad shares a traditional recipe for pão de queijo (Brazilian cheese bread) with a unique twist to help viewers make extra income. She guides the audience through a simple, quick process using basic ingredients like sour starch, cheese, and eggs, while emphasizing the potential for selling the bread at various locations such as construction sites, beauty salons, and schools. The video encourages viewers to try the recipe, share their experiences, and explore the possibility of turning it into a profitable side business. Luciana also offers tips on freezing and storing the bread for long-term sales.

Takeaways

• 😀 The recipe shared is a traditional and easy-to-make Brazilian pão de queijo, with tips for selling it as a small business.
• 😀 The key to success in making the pão de queijo is using the right proportions of ingredients like polvilho azedo (sour tapioca flour), cheese, and eggs.
• 😀 The recipe calls for scalding the polvilho before mixing it with other ingredients, which is an essential step to avoid the flour dissolving.
• 😀 You can substitute milk with water if necessary, making this recipe flexible for different dietary needs.
• 😀 For the best texture, the cheese should be freshly grated, ideally from a local farm, as it gives the bread a more rustic taste.
• 😀 The amount of eggs can vary, but the general guideline is 4 to 6 eggs, depending on the size of the eggs, to achieve the right dough consistency.
• 😀 To make the process easier, you can freeze the shaped dough balls before baking, ensuring you always have fresh pão de queijo available for sale.
• 😀 The recipe yields about 48 to 50 small pão de queijo, with an option to sell them for a profit of up to R$ 50 based on pricing of R$ 1 per piece.
• 😀 Luciana encourages viewers to sell the pão de queijo in locations such as construction sites, beauty salons, and near schools, capitalizing on high foot traffic.
• 😀 Luciana provides extra tips for customizing the pão de queijo, such as adding fillings like goiabada (guava paste), sweetened condensed milk, or herbs, depending on customer preferences.

Q & A

What is the main recipe being presented in the video?

The video presents a recipe for making Pão de Queijo (Brazilian cheese bread), a traditional Brazilian snack that is crunchy on the outside and chewy on the inside, with a cheese-filled dough.

Can you use both types of cassava starch (polvilho) for the recipe?

Yes, you can use either sour cassava starch (polvilho azedo) or sweet cassava starch (polvilho doce) for the recipe. However, the sour type is traditionally used to get the desired texture.

What is the importance of scalding the cassava starch with hot liquid?

Scalding the cassava starch with hot liquid is essential to prevent it from becoming a runny paste and ensures the dough retains the proper texture for Pão de Queijo.

What is the suggested amount of cheese to use in the recipe?

The recipe suggests using about 500 grams of cheese. The type of cheese should ideally be a bit salty, such as queijo de roça (farm cheese), to give the Pão de Queijo its authentic flavor.

How do you know when to add the eggs to the dough?

You should add the eggs to the dough when it has cooled down enough to handle with your hands. This ensures the eggs blend well into the dough without being cooked prematurely.

What do you do if you don’t have enough cheese for the recipe?

If you don’t have enough cheese, you can still make the Pão de Queijo by adjusting the amount of eggs. The eggs are what will help bring the dough together and give it the right consistency.

What tips are given for freezing Pão de Queijo?

To freeze Pão de Queijo, shape the dough into balls and place them on a tray in the freezer. Once frozen, transfer them into plastic bags. This way, you can store them for up to 3 months.

Can Pão de Queijo be sold for profit?

Yes, the video suggests that Pão de Queijo can be sold as a way to earn extra income. The presenter recommends selling the bread at places with high foot traffic like construction sites, beauty salons, and schools.

What are some suggested variations for Pão de Queijo flavors?

You can experiment with different fillings for Pão de Queijo, such as guava, sweetened condensed milk, chocolate, or even savory options like garlic and herbs.

What is the importance of having a clean and organized workspace for making Pão de Queijo?

A clean and organized workspace is essential to ensure safety and efficiency in the kitchen. It also helps in maintaining the quality of the food, preventing any contamination, and creating a pleasant cooking experience.