Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Pão De Queijo
Ingredients
Directions
Prepare the dough
Heat milk and oil, pour into polvilho, and let cool.
Add the remaining ingredients and knead the dough.
Form small balls about 1 teaspoonful and place them on an ungreased cookie sheet.
Bake
Bake at 350°F until golden, about 30 minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Milk + cheesetop 10% of all pairsSmell alikemoderateCooked together4,426 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + cheesetop 28% of all pairsSmell alikemoderateCooked together6,253 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Polvilho doce
- Cassava starch that gives the bread its light, chewy structure.
- Eggs
- Bind the dough and add structure and richness as they set in the oven.
- Grated cheese
- Adds savory flavor, fat, and browning on the surface of the bread.
- Milk
- Hydrates the starch and adds moisture to the dough.
- Oil
- Adds fat, tenderness, and moisture to the dough.
The step that matters
Heating the milk and oil before adding the polvilho. Pouring hot liquid over starch partly cooks it, which helps the dough hold together and gives a chewy texture. Letting it cool before adding the eggs and cheese keeps the eggs from scrambling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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