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Brazilian
Pão de Queijo (Cheese Bread)
แหล่งที่มา: ดั้งเดิม
45 นาที690 แคล
มังสวิรัติปลอดกลูเตน
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.
แหล่งที่มา
สูตรโดย Colombian home kitchens · 🏺 ดั้งเดิม · 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.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 40 นาที🍽 8 ที่🔥 200 แคล🇨🇴 โคลอมเบีย
ฮาลาลมังสวิรัติปลอดกลูเตนปลอดถั่ว
วิธีทำ
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.
💡 เคล็ดลับ
- 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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