Chipita Cuatro Quesos
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
60
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Calories
29 kcal
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Course
Bread
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Cuisine
Paraguayan
Chipita Cuatro Quesos
Description
Chipita Cuatro Quesos combines yuca starch, cornstarch, baking powder, and a blend of Mexican cheeses to create a gluten-free dough with a playdough-like consistency. The inclusion of shortening and an egg provides fat and richness, while milk adjusts the hydration for kneading. The dough is formed into small circular shapes or rings, then baked at 400°F until they develop a light golden crust.
The baking process produces a crisp but chewy exterior with a tender interior showcasing the cheeses' rich, savory notes. The starches give these breads a flexible texture distinct from wheat-based bread, making them pleasantly dense and chewy. Their size and shape make for convenient snacks or bread companions for meals.
The recipe offers storage tips enabling freshness for up to three days at room temperature, make-ahead dough preparation by refrigerating for 24 hours, and freezing raw shaped dough for up to two months. Baking from frozen requires slightly longer baking times. These practical notes facilitate planning and preserving the quality of the breads.
Ingredients
- 160 g yuca starch , also known as Tapioca Starch
- 110 g cornstarch
- 80 g Mexican 4-cheese blend
- ½ tablespoon baking powder
- 50 g shortening (can be substituted with margarine, softened butter, or oil)
- 6 to 7 tablespoons 2% milk as needed, room temperature, or water
- 1 large egg (room temperature)
- 1 Teaspoon kosher salt
Instructions
- Preheat your oven to 400°F (200°C) and line two 13x18x1 baking sheets with parchment paper.
- In a large mixing bowl, combine the yuca starch, cornstarch, baking powder, cheese, and salt. Mix well and set aside.
- Add the softened butter and egg to the dry ingredients. Use your fingers to mix until the mixture resembles coarse crumbs.
- Gradually mix in the cheese until fully combined.
- Slowly add milk, just enough to make the dough easy to knead. Continue mixing by hand until the dough becomes compact and homogeneous. It should have a smooth, playdough-like consistency.
- Pinch off small pieces of dough (about 10g each) and shape them into small circles or doughnuts. Roll a small amount of dough into a log and join the ends to form a circle, pressing gently to seal.
- Place the shaped Chipita on the prepared baking sheets and bake in the preheated oven for 20 minutes or until lightly golden and crisp. Keep an eye on them to avoid burning.
Notes
- Store baked Chipitas at room temperature in airtight containers for up to 3 days to maintain texture.
- Prepare the dough up to 24 hours ahead and refrigerate wrapped tightly before shaping and baking.
- Freeze unbaked Chipitas on parchment until firm; then transfer to freezer bags for up to 2 months. Bake directly from frozen adding a few extra minutes.
User Reviews
Overall Rating
5
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