Pan De Yuca Or Cheese Bread Food

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.

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.

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.

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

Steps:

• Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
• Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200°F 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.