Making Pão de Queijo:
Pão de queijo (pãos de queijo?) are a lot like gougères, but with a little less fat and zero gluten. Why's that? Because they're made from tapioca starch, a derivative of the cassava root, not wheat flour. This gives them a somewhat different texture, like a soft wheat bun when cool, like a hot air ballon made of molten cheese when warm. They're really quite a delicious experience either way, no wonder they're one of the national foods of Brazil. ...
Read on...
No comments:
Post a Comment