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.

Источник

Автор рецепта Colombian home kitchens · 🏺 Традиционное · 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.

Справка в Википедии ↗

Смотри, как это готовят · 3 видео

Recetas Pal Combo Sweet y Salado Juanes Sánchez

⏱ 40 мин🍽 8 порций🔥 200 ккал🇨🇴 Колумбия

ХаляльВегетарианскоеБез глютенаБез орехов

Ингредиенты

Порции

🛒 Купить ингредиенты

Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

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.

💡 Советы

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.