The last bake in Amherst in 2016. Pão de Queijo is my first dough using sagoo flour, giving it the elastic inner and crusty outer. It was all inflated when first came out of the oven, but quickly deflated afterwards. The trapped hot moisture made the inner part gelling obviously, which you can only get when it’s hot. I paired these balls with some wines I got from church, as my last brunch in Amherst for 2016.