This Colombian bread is made by kneading cassava starch with fresh cheese and baking the dough in small balls. Getting the texture right takes practice, and the bite-sized rolls make a convenient lunchbox snack.
Knead the tapioca flour, cornmeal, grated fresh cheese, egg, and salt into a smooth, slightly sticky dough. Getting the consistency right takes practice, because overkneading can make it tough.
Pinch off small pieces of dough and arrange them on a baking sheet.
Bake in an oven preheated to 200°C / 390°F for 18 minutes, until the outside is lightly cracked and golden.
Do not overknead the dough. Excessive kneading can make the cassava starch tough and prevent the rolls from rising properly in the oven. Allergens: Contains milk/dairy and egg.
Tarifte yazan 18 dakikalık pişirme bende oldukça fazla geldi, toplar dışı çok koyulaşmış ama içi hâlâ hamur gibiydi; sıcaklığı 200 dereceden 180 dereceye düşürünce sonuç çok daha iyi oldu.
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