👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper and dust lightly with cornmeal.

   💡 プロのコツ: Ensure oven is fully preheated for best results.
2. 2

   In a large bowl, whisk together the cassava flour, corn meal, baking powder, and salt.

   💡 プロのコツ: Make sure all dry ingredients are well combined.
3. 3

   Add the softened butter to the dry ingredients. Use your hands or a pastry blender to combine until the mixture resembles coarse crumbs.

   💡 プロのコツ: The mixture should hold together in pea-sized lumps.
4. 4

   Make a well in the center of the mixture. Whisk the eggs and milk together and pour into the well. Mix until a stiff dough forms.

   💡 プロのコツ: The dough might seem dry at first; continue to knead until it becomes pliable.
5. 5

   Fold in the grated/crumbled cheeses and toasted anise seeds until the dough comes together into a firm ball.

   💡 プロのコツ: Ensure the cheese and anise seeds are evenly distributed.
6. 6

   Divide the dough into 16 equal portions. Roll each portion into a ball, then gently flatten.

   💡 プロのコツ: For consistent size, weigh the portions.
7. 7

   Shape each flattened ball into a rope about 7 inches long and ½-inch thick. Bring the ends together to form a circle and press to seal, creating the 'argolla' (ring) shape.

   💡 プロのコツ: Ensure the seal is firm to prevent the rings from opening during baking.
8. 8

   Place the shaped chipas on the prepared baking sheets, about 3 inches apart.

   💡 プロのコツ: Allowing space between them ensures even baking.
9. 9

   Sprinkle lightly with flake sea salt.

   💡 プロのコツ: This adds a nice touch of flavor and visual appeal.
10. 10

    Bake for 20-25 minutes, or until puffed and lightly golden brown.

    💡 プロのコツ: Keep an eye on them as they can brown quickly.
11. 11

    Serve warm.

    💡 プロのコツ: Chipa Argolla is best enjoyed fresh from the oven.