PÃO DE QUEIJO DO PARAGUAI | Rodrigo Hilbert | Tempero de Família

Combine 500g of polvilho doce and 1 tablespoon of erva-doce in a bowl.

Add 10g of fermento químico to the dry ingredients.

Grate 500g of queijo meia-cura and mix it into the dry ingredients.

Melt and add 250g of manteiga to the mixture.

Crack in 4 ovos and add a pinch of salt.

Mix the ingredients until a smooth dough forms.

Shape the dough into a ferradura (horseshoe) shape or balls.

Place the shaped dough on a baking tray.

Bake in the oven at 180 degrees Celsius for 45 minutes.

Equipment Needed

Allergens