Chipa, the Paraguayan version of cheese bread, is good for you, you see

Chipa, the Paraguayan cousin of horseshoe-shaped cheese bread, is great and truly delicious

Chipa, the Paraguayan cousin of horseshoe-shaped cheese bread.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 01:00

Intermission: 00:15

TOOLS

1 bowl(s), 1 pan(es), 1 spatula(s), 1 grater, 1 cutting board(s), 1 shallow baking dish (preferably non-stick)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients FOR GREAKING

– oil to taste

CHIPA ingredients

– 200 g coarsely grated standard Minas cheese (¾ cup = 100 g)

– 2 1/2 cup(s) of sweet cassava starch (about 125 grams for 2 portions) + a little for flavor (see recipe)

– 50 g of grated parmesan

– 1 whole egg(s)

– 2 units of eggs – only the yolks

– 80 ml of milk

– 1 1/2 tablespoons unsalted butter

– 1 teaspoon(s) of salt

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Grease the pan(s) with a little oil, prefer non-stick ones.
3. 1 entire recipe – 4 portions yields 50 units of chips of 4 to 5 cm each (closed horseshoe shape).
4. Preheat the oven to 220°C (medium-high temperature).
5. Grate standard Minas cheese on the coarse side of the grater.
6. Grate the parmesan on the fine side of the grater, if it is not already grated.
7. Place the cheeses in a large bowl, where you can mix all the other ingredients of the recipe.
8. In a pan, heat the milk with the butter and salt (the amount of salt may vary depending on the cheese, adjust if necessary).

PREPARATION:

Chipa – dough preparation:

1. In the bowl, mix the sweet cassava starch with the grated cheese.
2. Add the heated milk (with butter and salt) to the ingredients in the bowl. mixing the mixture well with a spatula.
3. Open a hole in the center and place the whole egg(s).
4. Then add the egg yolks.
5. Mix well (with the spatula and finish with your hands).
6. Check the cooking: the dough should come away from your fingers.
7. If necessary, adjust, adding 1 tablespoon of sweet cassava starch at a time.
8. When the dough comes away from your hands it is ready.

Chipa – modeling/freezing (optional):

1. Separate a part of the dough and cut into strips as if you were preparing gnocchi.
2. Leave the strips 1 cm high and 6 cm long.
3. Then thin each piece, increasing the length to 8-9 cm and decreasing the thickness proportionally.
4. To give a better finish, leave the ends a little thinner.
5. Form a horseshoe and transfer it to the baking tray(s), leaving a space of 1cm between each chipa.
6. If you want to freeze, now is the time. Arrange on the tray(s) or in another container covered with transparent film and place the shaped chips, without overlapping them and covered, to harden in the freezer for at least 2 hours or until completely frozen.
7. Repeat the operation with the rest of the dough.

Chipa – Bake:

1. Place the freshly prepared chips in the oven to cook for around 15 minutes in a preheated oven at 220°C, or until lightly browned.
2. If it has frozen, remove it from the freezer and place it in the oven at 220°C for 25 minutes.

FINALIZATION AND ASSEMBLY:

1. Serve to/s french fries) heat. With a cup of coffee to accompany it, it becomes even better.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.