Pão de queijo - Week 22 - Toast Time #shorts

Links:
Website: https://sangeorgi.com/ToastTime
Recipe: https://sangeorgi.com/ToastTime/2024/06/02/week-22-pao-de-queijo

52 Week Calendar: https://sangeorgi.com/ToastTime/calendar/

I want to give a HUGE THANK YOU to Bertram Seides of Ketcham Inn (https://ketchaminnfoundation.org/) and to Diane Schwindt (featured in the video)(https://havenshomestead.org/diane-schwindt/) of Stirring Up History.

Pão de Queijo, meaning "cheese bread" in Portuguese, is a delightful gluten-free staple in Brazilian cuisine. Its origins trace back to the 18th century, during the country's gold rush. The abundance of cassava root, a native South American plant, provided a natural alternative to wheat flour, which was scarce at the time. This resourceful adaptation by cooks laid the foundation for Pão de Queijo.

Initially a breakfast or snack for miners to fuel their labor, Pão de Queijo transcended its utilitarian roots to become a beloved national treasure. Today, these cheese rolls are a ubiquitous presence in cafes, bakeries and households throughout Brazil. They are enjoyed at all times of the day, from a quick morning bite to a satisfying afternoon snack alongside a cup of coffee.

The charm of Pão de Queijo lies in its contrasting textures and savory taste. A crispy and golden brown exterior yields to a soft, chewy interior that's bursting with cheesy goodness. Tapioca flour, the key ingredient, lends a unique and delightful texture distinct from traditional wheat-based breads.

Pão de Queijo comes in various shapes and sizes, from dinner roll-sized spheres to bite-sized puffs. It transformed from a miner's fuel to a cherished national snack and is a definite must-try cheese bread.