Baked Yucca Rolls With Cheese Food

COLOMBIAN YUCA BREAD (PAN DE YUCA)

Steps:

• Pre-heat the oven to 450°F.
• In a food processor, place the yuca flour, cheese, sugar and baking powder. Process until well combine. Add the eggs slowly while food processor is running.
• Divide the mixture into 12 equal size portions and shape into a ball.
• Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until golden on top. Serve warm.

PAN DE YUCA OR CHEESE BREAD

Steps:

• Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, blend to mix well.
• Add the butter and eggs.
• Mix until small dough balls begin to form, if it's too dry add 1-2 tablespoons of water or milk. Add more if needed.
• Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
• To make the dough by hand, combine all the ingredients in large bowl, using melted (cooled down) butter, and mix until you have a smooth dough. It's actually very easy to prepare by hand.
• Pre-heat the oven to 500 F.
• Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
• Bake immediately or store in the fridge until ready to bake. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
• Once the oven reaches 500F, turn on broiler, place the breads on the middle rack and bake until the breads are golden, about 5-7 minutes. Another option is to pre-heat the oven to 400F and bake at 400F for about 5 minutes and then turn on the broiler.
• Serve immediately, can be served alone or with tree tomato aji.

YUCCA BUNS (PAN DE YUCCA)

Steps:

• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.
• Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
• Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.
• Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
• Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
• Remove from heat and cool before serving.
• Store in refrigerator for up to 1 month or in the freezer for 6 months.

GARLIC ROASTED YUCA

Steps:

• Preheat oven to 375 degrees.
• Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
• Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
• Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.

BAKED YUCCA ROLLS WITH CHEESE

Steps:

• Boil the yuca in water until soft and add salt. Drain and mash well.
• Slowly mix in the milk making a slightly soft paste.
• Add the butter, eggs, and baking powder.
• Flatten the mashed yucca paste into sheets. Cut the cheese into long strips and place in the middle of each sheet.
• Roll the sheets into small wraps filled with cheese.
• Bake at 300 degrees Fahrenheit for 40 minutes.

PAN DE YUCA (COLOMBIAN CHEESE BREAD)

Steps:

• Using your hands, combine all ingredients in a large bowl.
• Knead until very thick and firm, about 5 minutes.
• Turn out onto a dry surface and divide into 4 pieces.
• Shape each piece into a ball and flatten slightly.
• Divide each disc into six pieces.
• Roll each piece between palms to form a 4 inch long cylinder.
• Repeat with remaining discs.
• Rolls can be covered and refrigerated at this point up to 2 weeks.
• Preheat oven to 550ºF and arrange rolls on baking sheets. (The recipe doesn't say if they are to be greased or not so maybe I'll use parchment paper just in case.).
• Bake until brown and crisp about 6-8 minutes. Serve warm.