Chipa Barrero
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
12 mins
-
Total Time
37 mins
-
Servings
18
-
Calories
266 kcal
-
Cuisine
Paraguayan
Chipa Barrero
Description
Chipa Barrero combines yuca starch and yellow cornmeal with dry whole milk, queso fresco, and butter to create a dough characteristic of South American cheese breads. Baking powder is added optionally to lighten the traditional recipe. Eggs and anise seed add richness and a slight licorice aroma respectively, enhancing the flavor profile.
The dough is hand-kneaded with buttermilk just enough to reach a pliable consistency without becoming too wet, then formed and baked at a high temperature, which encourages a fluffy interior and golden crust. The cheese within provides moistness and savory notes.
This bread is typically consumed fresh and pairs well with coffee or as a snack throughout the day. Its mild, cheesy flavor and tender crumb make it distinctive among gluten-free breads. It can be stored briefly at room temperature but is best enjoyed soon after baking.
According to notes, the dough can be refrigerated before baking and frozen either raw or shaped, extending convenience. Baking from frozen requires slight additional baking time.
Ingredients
- 500 g yuca starch aka tapioca starch
- 100 g yellow cornmeal Quaker brand
- 25 g Dry whole milk such as Nido brand
- 1 teaspoon baking powder but I like to add it to make it lighter and fluffier, non-aluminum; traditional chipa does not contain baking powder
- 400 g queso fresco crumbled up
- 150 g butter but alternatives like shortening or margarine can also be used, softened; preferred for flavor
- 50 to 100 ml buttermilk room temperature (If the dough is already smooth and pliable, do not add more liquid. Add only if needed, and avoid over-moistening, or whole milk
- 4 large egg room temperature
- 1-½ teaspoons kosher salt , or to taste
- 1 tablespoon anise seed but highly recommended, optional
Instructions
- Preheat your oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- In a large mixing bowl, combine the tapioca starch, cornmeal, salt, anise, dry milk powder, and baking powder.
- On a clean work surface, pour out the dry ingredients and form a well in the center. Add the softened butter and eggs into the well, then mix with your fingers until the mixture is creamy.
- Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms.
- Mix in the cheese until well integrated.
- Slowly add the buttermilk, just enough to make the dough easy to knead but not too soft. Knead by hand until the dough is compact and moist. Note: You may not need all the buttermilk; if the dough becomes too soft, add a little more yuca starch.
- Knead the dough by using the heel of your hand to push it away from you, then gather it back using a bench scraper. Continue until the dough is smooth, compact, and no longer sticks to the surface or your hands—about 4-5 minutes. Note: The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- To shape the chipas, pinch off a piece of dough and roll it into a ball, about 130g each. Roll into an 8-inch log, join the ends to form a circle, and press to seal. For diagonal shapes, roll into a 9-inch long, 2-inch diameter log and cut into 3-inch diagonal slices.
- Place the shaped dough on the prepared baking sheets and bake until lightly golden and puffed, about 12-15 minutes. Do not overcook.
- Serve immediately.
Notes
- Store baked Chipa in an airtight container at room temperature for up to 3 days to maintain freshness.
- The dough can be prepared in advance and refrigerated, tightly wrapped, for up to 24 hours before baking.
- Unbaked chipas freeze well when first frozen on a parchment-lined tray, then stored in freezer bags for up to 2 months.
- Bake frozen chipas directly, increasing baking time slightly to ensure thorough cooking.
User Reviews
Overall Rating
5
You'll Also Love
