Easy Chipa Almidón
User Reviews
5.0
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
24 Chipa Almidon
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Calories
262 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Easy Chipa Almidón
Chipa almidón is a traditional Paraguayan cheese bread, similar to Brazilian Pão de Queijo. It's the most popular type of chipa. It is known for its firmer dough and distinctive donut shape. It has a crunchy crust and a soft, slightly chewy interior with a subtle hint of anise flavor. (Bonus: it's gluten-free!)While the typical Chipa recipe tends to be a bit dry and hardens quickly, I have a couple of tricks to enhance its flavor and texture. First, I use buttermilk instead of milk to add a subtle tang and maintain moisture. Secondly, I add baking powder to ensure a lighter, airier texture. Lastly, while adding anise seeds is a matter of personal preference, it adds a distinctive flavor that sets it apart from its Brazilian cousin, so I highly recommend it. These adjustments are optional but help with the overall texture.It is best when served warm directly from the oven, but it is equally delicious at room temperature. It also freezes well for later use. It's a popular choice for breakfast and pairs wonderfully with mate cocido or coffee.
Ingredients
- 1 kg. yuca starch
- 300 gr. butter , room temperature
- 6 large eggs , room temperature
- 3 teaspoons kosher salt (to taste)
- 8 oz (1 cup) buttermilk or whole milk , room temperature
- 700 gr. Shredded Mexican or Queso Panela Basket such as El Viajero or Queso de Freir "Fresh white Cheese for frying" such as Tropical Brand ,crumbled
- 20 g ( 2 Tablespoons) anise seeds , to taste
- 30 g (2 tablespoons) Baking powder
- 40 g ( 4 tablespoons) Dry whole milk such as Nido Brand , optional
Instructions
- Preheat the oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- In a large mixing bowl, combine tapioca starch, dry milk, salt, anise, and baking powder.
- Pour the yuca starch mixture on a clean work surface and form a well in the center. 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 smooth and compact. 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.
- Take small portions of dough (about 130g each) and roll each into an 8-inch log. Bring the ends of the log together to form a circle. Overlap the ends slightly and gently press them together to seal.
- Place the shaped dough on the prepared baking sheets, leaving some space between each. Bake for 12-15 minutes, until lightly golden and puffed. Do not overbake. Serve immediately.
Notes
- How to Store & Re-Heat
- Chipa tastes best when served fresh out of the oven, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days.
- Warm the cheese bread in the microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
- Make-Ahead & Freeze
- You can prepare the Chipa Almidón dough the day before and store it covered in the fridge until needed. Alternatively, shape the Chipa dough as instructed and place it on a parchment-lined baking sheet. Instead of baking immediately, refrigerate for up to 24 hours. When ready to bake, follow the recipe's baking instructions.
- To freeze Chipa Almidón, shape the dough and place it on a parchment-lined baking sheet in the freezer until firm.
- Once frozen, transfer them to a freezer-safe container or bag, removing excess air. Label and freeze for up to 2 months. When you want to bake, preheat the oven and bake the frozen Chipa Almidón, adjusting the baking time slightly as needed.
User Reviews
Overall Rating
5.0
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