Pan De Yuca Colombian Cheese Bread Food

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.

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

Steps:

• Mix the cassava starch, cheese, baking powder and salt in the bowl of a stand mixer.
• Add the butter and eggs, and using the dough hook, mix until forming small balls of dough.
• Place the mixture on a work surface and mix the dough until forming a large smooth and homogeneous ball.
• If the dough is too dry, add a little milk gradually.
• Let the dough rest in the refrigerator for 6 hours.
• Separate the dough into 25 balls and place them on a baking sheet covered with parchment paper.
• Place the balls again in the refrigerator for 45 minutes.
• Preheat the oven to 480 F / 250 C.
• Bake for about 7 minutes.
• Then turn on the oven grill and broil (grill) for 3 minutes or until golden brown.
• Serve the cassava breads immediately, by themselves or with a 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.

PAN DE YUCA (YUCA BREAD)

Steps:

• Add 1 cup yuca flour plus the baking powder to the food processor bowl. Pulse a few times.
• Add the eggs and crumbled cheese and process until the dough forms a ball. If the dough is too wet, sprinkle in a little more flour a tablespoon at a time; if it is too dry, add a teaspoon or two of milk.
• Turn the dough out onto a floured surface and divide into four equal pieces. Lightly shape the first piece with your hands and then cut into four pieces. Roll each small piece into a small rope and then shape into a crescent. Place the crescents on the prepared pan. Continue with the remaining dough. You will have 16 crescents on the pan.
• Cover with a flour sack towel and allow to rest in a warm place for 30 minutes.
• While the dough is resting, preheat the oven to 375 F.
• Bake the rolls on the top rack for about 20 minutes, until lightly browned. Serve warm.

PAN DE BONO

Steps:

• Pre-heat the oven to 400°F.
• In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
• Divide the mixture into 12 equal size portions, shaping them into balls.
• Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

PANDEBONO (COLOMBIAN CHEESE BREAD)

Steps:

• Pre-heat the oven to 400°F.
• In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
• Divide the mixture into 12 equal size portions, shaping them into balls.
• Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

PAN DE YUCA / CASSAVA BREAD

Steps:

• Preheat the oven to 425 degrees. Grease a baking pan and set aside.
• In the bowl of a food processor combine the flour with the baking powder, salt and queso fresco, pulsing until combined.
• Slowly add in the eggs and continue pulsing until you have a thick batter.
• Divide the mixture into 10 balls and place onto the baking pan.
• Take to the oven and bake for 20 minutes or until golden brown.

PAN DE QUESO (COLOMBIAN CHEESE ROLLS)

Steps:

• Combine tapioca flour, baking powder, salt, queso fresco, mozzarella, butter and egg in a food processor. (I use this one.) Pulse for up to minutes, or until a smooth ball forms.
• If after two minutes, a ball doesn't form, add 1 tbsp milk with processor running, until you have a smooth ball.
• Scoop dough by the tablespoon and roll into balls. Refrigerate dough for at least 30 minutes.
• Heat oven to 500°F. Line a baking sheet with a silicone baking mat or parchment paper.
• Place chilled dough onto the baking sheet, 1-2 inches apart, and bake for 7-10 minutes, or until rolls are just lightly golden.
• Remove from oven and enjoy warm.

PAN DE YUCA: GLUTEN-FREE CHEESE BREAD

Steps:

• Preheat oven to 400F.
• Combine the flour, cheese, baking powder, and salt and mix thoroughly.
• Add the butter and eggs and continue to knead until smooth. Optionally, add a couple of tablespoons of water if the mixture is too dry.
• Form the dough into small balls and place on a greased baking sheet. Bake for 10 to 12 minutes.
• Serve the bread while still slightly warm, fresh from the oven!

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.

PAN DE YUCA (CASSAVA CHEESE BREAD) RECIPE

Steps:

• Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, then blend to mix well. Add the butter and eggs.
• Mix until small dough balls begin to form. If it's too dry, add 1 to 2 tablespoons of water or milk. Add more if needed.
• Remove the dough from the food processor and roll into a ball.*
• To make the dough by hand, combine all the ingredients in large bowl, using melted and cooled down butter, and mix until a smooth dough is formed.
• Preheat the oven to 500 degrees 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.
• Once the oven reaches 500 degrees F, turn on the broiler, place the breads on the middle rack and bake for 5 to 7 minutes until the breads are golden. Or preheat the oven to 400 degrees F and bake them for about 5 minutes and then turn on the broiler.
• Serve immediately alone or with tree tomato aji, and enjoy!