👨‍🍳 조리법

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   ⏱️ 5 minutes
2. 2

   In a large bowl, combine the tapioca starch and fine cornmeal. Add the crumbled queso fresco (or your chosen cheese) and mix thoroughly until the cheese is evenly distributed throughout the dry ingredients.

   ⏱️ 5 minutes
3. 3

   In a separate small bowl, whisk the egg with the softened butter until well combined. Pour this wet mixture into the dry ingredients. If using, add the salt now. Mix with a spoon or spatula until a shaggy dough begins to form.

   ⏱️ 3 minutes
4. 4

   Using your hands, knead the dough in the bowl for about 2-3 minutes until it becomes smooth and cohesive. It should be slightly sticky but manageable. If it's too dry, add a teaspoon of water or milk; if too sticky, add a little more tapioca starch.

   ⏱️ 3 minutes
5. 5

   Lightly grease your hands with a little oil or butter. Roll the dough into small balls, about 1.5 inches (4 cm) in diameter. Place them on the prepared baking sheet, leaving a little space between each roll.

   ⏱️ 7 minutes
6. 6

   Bake in the preheated oven for 20-25 minutes, or until the pandebono are puffed up, lightly golden brown on the bottom, and slightly firm to the touch. They should have a satisfying crispness on the outside.

   ⏱️ 20-25 minutes
7. 7

   Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Pandebono are best enjoyed warm, shortly after baking.

   ⏱️ 5 minutes