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Pão de Queijo with a Crisp Shell
A good pão de queijo should be lightly crisp outside and stretchy in the middle. Here’s how to handle the dough, plus what to do if you have only one kind of polvilho.
A good pão de queijo should be lightly crisp outside and stretchy in the middle. Here’s how to handle the dough, plus what to do if you have only one kind of polvilho.