Almojábana

Name: Almojábana
Total time: 40 min
Yield: 8
Cuisine: Colombian
Ingredients: 400 g Cuajada (fresh curd cheese), crumbled; 200 g Precooked white maize flour (masarepa); 60 g Cassava starch; 2 Eggs; 60 g Butter, softened; 50 g Sugar; 2 tsp Baking powder; 1/2 tsp Salt

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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Colombian home kitchens · 🏺 Traditional · 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Recetas Pal Combo Sweet y Salado Juanes Sánchez

⏱ 40 မိနစ်🍽 8 ယောက်စာ🔥 200 kcal🇨🇴 Colombia

ဟာလာသက်သတ်လွတ်ဂလူတင်ကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.

💡 အကြံပြုချက်များ

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.