Receta de Chipa Almidón con Euge Aquino

manioc starch

💰Cheaper: cornstarch

Cornstarch can be used as a gluten-free alternative.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese is often cheaper and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a less expensive fat option.

Create a well in the center of the refined manioc starch, baking powder, iodized fine salt, and anis mixture.

In a separate bowl, beat the eggs until well combined.

Add butter to the eggs and beat until fluffy and light in color.

Incorporate the Paraguayan cheese into the egg and butter mixture, adding the eggs one at a time and mixing well between each addition.

Add orange juice to the mixture for added crunch and color.

Mix until all ingredients are well integrated, being careful not to over-knead the dough.

Shape the dough into uniform pieces, ensuring they are similar in thickness for even cooking.

Place the shaped dough on a greased baking sheet.

Bake in a preheated oven at 200-230°C (approximately 392-446°F) for 12-15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens