Casual Pão de Queijo

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s