Einsteiger
Brazilian
Pão de Queijo (Cheese Bread)
Quelle: Traditionell
45 Min.690 kcal
VegetarischGlutenfrei
Almojábana
Fresh curd cheese and maize flour baked into a soft, faintly sweet roll — pandebono's gentler cousin, and what a Colombian breakfast is built around with a cup of hot chocolate.
Quelle
Rezept von Colombian home kitchens · 🏺 Traditionell · Six regions and six different larders — maize and cheese in the mountains, coconut and fish on the Caribbean coast, and a pot of soup on the stove almost everywhere.
Colombian · breakfast bread — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a bread made with cuajada cheese and corn flour. Quantities, the smooth-the-curd instruction and the baking times are this book's own.
Zubereitung im Video · 3 Videos
⏱ 40 Min.🍽 8 Portionen🔥 200 kcal🇨🇴 Kolumbien
HalalVegetarischGlutenfreiNussfrei
Zubereitung
Heat the oven to 200°C and line a tray.
Blitz or mash the cuajada until there are no lumps left at all.
💡 Lumps of curd stay as wet pockets in the baked roll and it will not rise evenly around them. Get it completely smooth.
Beat in the butter, sugar and eggs, then work in the maize flour, cassava starch, baking powder and salt.
Knead 3 minutes to a soft, slightly tacky dough. It should be softer than pandebono dough.
Divide into 12, roll into balls and flatten each slightly. Space them well apart — they spread.
Bake 18 to 20 minutes until pale gold and springy. Serve warm with hot chocolate.
💡 Tipps
- Colombians dip almojábanas in hot chocolate, and often drop a piece of cheese into the chocolate too. Both are worth trying.
- Pandebono is chewy and hollow, almojábana is soft and cakey. Same shelf, different bread.
- Do not brown them. Almojábanas are meant to come out pale — dark ones are dry ones.
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