This is said to be a popular desert available at most Brazilian buffet places but I have no idea, simply because I’ve only had Brazilian buffet once, during my last Christmas trip to Florida. And there’s no way I could have it in Maine--you know why.
But one thing I’m sure about this brazilian cheese bread is, it’s soooo amazingly good--especially when it’s still fresh and hot, right out of the oven. What I love most about those little buns is that you can taste the distinct texture of tapioca flour. It tastes somehow similar to sweet rice flour but a bit denser yet fluffier (am I contradicting myself here?). The recipe I used for my batch is from txfarmer’s blog (I would love to post the link here but her post is in Chinese so, anyone interested still?). She certainly did a great job baking those buns and her gorgeous pictures just struck me as I was browsing her blog one day. So I tried the recipe and had three immediately after taking the dish out of the oven that night! YUMMY! Crispy crust outside and moist yet soft inside--the combination is seriously unbeatable. Oh did I mention the delicious parmesan bits that I put in the batter (actually the recipe calls for two small spoons of minced garlic but I was too lazy to do the work so I skipped the garlic)? So the next morning I had another three for breakfast, yummy still but not as good as last night. Well, now you know what my advice would be...
The first batch I used my silicon muffin cups and because these buns were so tasty I baked two more batches later using my other cake molds. The doughnut shape ones looked adorable and were extra crispy!
But one thing I’m sure about this brazilian cheese bread is, it’s soooo amazingly good--especially when it’s still fresh and hot, right out of the oven. What I love most about those little buns is that you can taste the distinct texture of tapioca flour. It tastes somehow similar to sweet rice flour but a bit denser yet fluffier (am I contradicting myself here?). The recipe I used for my batch is from txfarmer’s blog (I would love to post the link here but her post is in Chinese so, anyone interested still?). She certainly did a great job baking those buns and her gorgeous pictures just struck me as I was browsing her blog one day. So I tried the recipe and had three immediately after taking the dish out of the oven that night! YUMMY! Crispy crust outside and moist yet soft inside--the combination is seriously unbeatable. Oh did I mention the delicious parmesan bits that I put in the batter (actually the recipe calls for two small spoons of minced garlic but I was too lazy to do the work so I skipped the garlic)? So the next morning I had another three for breakfast, yummy still but not as good as last night. Well, now you know what my advice would be...
The first batch I used my silicon muffin cups and because these buns were so tasty I baked two more batches later using my other cake molds. The doughnut shape ones looked adorable and were extra crispy!
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