Cassava starch and fresh cheese are kneaded together and baked as small rolls in this Colombian bread; getting the texture right takes real skill, and the rolls pack neatly into a lunch box.
Knead the tapioca starch, corn flour, grated fresh cheese, egg and salt into a smooth, slightly sticky dough; getting the texture right is tricky, since overkneading toughens the dough.
Pinch off small balls of dough and arrange them on a baking tray.
Bake in an oven preheated to 200°C for 18 minutes, until the outside cracks slightly and turns golden.
Do not overwork the dough; overkneading makes the cassava starch tough and the rolls will not puff properly in the oven. Allergens: contains dairy and egg.
Using curd cheese instead of fresh cheese makes the inside lighter; increasing the salt to half a dessert spoon in that case keeps the flavour balanced.
Admin DadaGastro · verified in test kitchenTarifte 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.