Chipa Jazmín
User Reviews
5.0
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
20 mins
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Total Time
1 hr 5 mins
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Servings
12 Chipas
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Calories
291 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Chipa Jazmín
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Chipa Jazmín is a delicious twist on the traditional Paraguayan cheesy bread,chipa. This version combines yuca starch and self-raising flour to create a soft, chewy, irresistible texture.
This simple yet flavorful bread is often enjoyed as a snack or paired with a cup of cocido or coffee.
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Ingredients
- 250 g tapioca starch
- 250 g self-raising flour
- 2 large eggs , room temperature
- 80 g butter softened to room temperature
- 300 g Mexican blend or any semi-soft cheese , shredded
- 1 tablespoon baking powder
- 1 tablespoon anise seeds
- ¾ cup buttermilk or whole milk, room temperature , adjust as needed
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Instructions
- Preheat the oven to 375°F (190°C) and line one 13x18x1-inch baking sheet with parchment paper.
- In an extra-large bowl, mix the yuca starch, self-rising flour, and baking powder.
- Rub the anise seeds between your palms to release their flavor, then stir them into the dry mixture. Create a well in the center of the dry ingredients. Add the softened butter and eggs into the well, then cream them with your fingers. You want to make that as much a homogeneous mixture as you can without bringing too much of the tapioca mixture into the fold just yet.
- Once you get it together, start adding the dry ingredients to the wet mixture and mix until a coarse crumb forms. The crumb should be loose but should hold together when pressed.
- Add the cheese and mix until they are evenly distributed.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: You may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca starch.
- Knead the dough by using the heel of your hand to push it away, then gather it back using a bench scraper. Continue until the dough is homogeneous and no longer sticks to the work surface and your hands, for about 4-5 minutes. 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.
- Divide the dough into 12 equal portions (about 92g each). Roll each portion into a ball.
- Place the balls on a greased baking sheet. Gently press each ball with three fingers to slightly flatten it.
- Bake the chipa buns for 25 to 30 minutes, until they are puffed and golden brown.
- Let the chipa buns cool for a few minutes before serving.
Equipments used:
Notes
- How to Store & Reheat
- Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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