Pão de queijo
- Gluten free
Derived from ingredients – check the package label.
- Good for breakfast
- Good for a snack
Less suited for dinner.
Twelve small Brazilian cheese rolls made with tapioca starch.
12 servingsFinal yield 760 g
Ingredients
- 350 gTAPIOCA
- 200 gMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
- 100 gWATER, TAP WATER
- 5 gSALT, ROCK SALT, WITHOUT IODINE
- 160 gEGG WITHOUT SHELL
- 220 gCHEESE, EMMENTAL, 27-30% FAT, RED-LABEL
Method
- Preheat oven to 190 °C. Put tapioca starch in a bowl. Heat milk, water and salt to 90 °C until small bubbles appear at the edge.
- Pour hot liquid over the starch and stir firmly for 2 minutes until glossy clumps form. After 5 minutes, when no longer hot to touch, work in eggs and grated Emmental.
- With damp hands shape 12 rolls from about 86 g of raw dough each, space them on a tray and bake 25 minutes. They are done when puffed, cracked and pale golden underneath; each baked roll weighs about 63 g.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,479.5 kcal
- Protein
- 88.2 g
- Fat
- 87.9 g
- Carbohydrate
- 329.1 g
- Total carbohydrate (by difference)
- 325.8 g
- Fibre (Fineli)
- 3.2 g
- Saturated fatty acids
- 50 g
- Sodium
- 2,864.2 mg
- Salt (sodium × 2.5)
- 7.2 g
Per serving
- Protein7.3 g15%
- Fat7.3 g32%
- Total carbohydrate (by difference)27.1 g53%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 206.6 kcal
- Protein
- 7.3 g
- Fat
- 7.3 g
- Carbohydrate
- 27.4 g
- Total carbohydrate (by difference)
- 27.1 g
- Fibre (Fineli)
- 0.26 g
- Saturated fatty acids
- 4.2 g
- Sodium
- 238.7 mg
- Salt (sodium × 2.5)
- 0.6 g
Per 100 g of finished food
- Energy
- 326.2 kcal
- Protein
- 11.6 g
- Fat
- 11.6 g
- Carbohydrate
- 43.3 g
- Total carbohydrate (by difference)
- 42.9 g
- Fibre (Fineli)
- 0.41 g
- Saturated fatty acids
- 6.6 g
- Sodium
- 376.9 mg
- Salt (sodium × 2.5)
- 0.94 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0