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Pan de Yuca
Colombian Yuca Cheese Bread
Pan de Yuca is a delightful Colombian cheese bread made from yuca starch, offering a wonderfully chewy interior and a slightly crisp exterior. It's a popular bakery staple, often enjoyed for breakfast or as a snack.
๐ง ์ฌ๋ฃ
- 2 cups (about 250g) Tapioca starch (also known as yuca starch or sour tapioca starch)
- 200g (about 1.5 cups grated) Queso costeรฑo (Colombian salted cheese), finely grated
- 1 Large egg
- 3 tablespoons (about 45g) Unsalted butter, softened
- 1-2 tablespoons Milk (optional, for a softer dough)
- 1/4 teaspoon Salt (optional, if cheese is not salty enough)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat your oven to 200ยฐC (400ยฐF). Line a baking sheet with parchment paper.
โฑ๏ธ 5 minutes - 2
In a large bowl, combine the tapioca starch and the finely grated queso costeรฑo. Whisk them together to ensure the cheese is evenly distributed throughout the starch.
โฑ๏ธ 2 minutes - 3
Add the softened butter and the egg to the bowl. Begin mixing with your hands or a sturdy spoon. The mixture will be crumbly at first.
โฑ๏ธ 3 minutes - 4
Knead the dough in the bowl for about 5-7 minutes. It should gradually come together to form a smooth, pliable dough. If the dough feels too dry and crumbly, add 1 tablespoon of milk at a time until it just holds together. Be careful not to over-knead.
โฑ๏ธ 5-7 minutes - 5
Pinch off small portions of the dough (about 1.5 to 2 inches in diameter) and roll them into smooth balls between your palms. Place the balls onto the prepared baking sheet, leaving a little space between each one.
โฑ๏ธ 5 minutes - 6
Bake in the preheated oven for 20-25 minutes, or until the pan de yuca are puffed up, lightly golden brown on the bottom, and slightly cracked on top. They should feel firm to the touch.
โฑ๏ธ 20-25 minutes - 7
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โGluten-free: Naturally gluten-free due to the use of tapioca starch.
- โTexture: Expect a chewy interior with a tender, slightly crisp exterior.
- โServing Suggestion: Delicious served warm with coffee or a hot chocolate.
- โCheese: If queso costeรฑo is unavailable, a firm, salty white cheese like feta (rinsed and drained) or a dry, aged white cheddar can be substituted, though the flavor will differ.
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- For a richer flavor, increase the amount of cheese slightly.
- Adjust the size of the balls for smaller or larger servings.
- Add a pinch of herbs like finely chopped cilantro or parsley to the dough for a fresh note.