The chipá is a cheese bread originally from the Argentine literal area. This bread is made with cassava flour, cheese, milk and egg. However, it should not be confused with the Guasú chipá, cake made from corn. It is said that these loaves were elaborated even by the native peoples, replacing at that time the cassava flour with the raw tuber, which should grate and cook to form the dough. Thanks to the cultural exchange given in European missions, this classic recipe such as milk, egg and cheeses, to shape the bread that we currently know as a chipá was added to this classic recipe. You can make your chipa of the size of a bread, to fill them as a sandwich, you can also provide them with a donut form. In recipes we show you how to make easy running chipacitos. Lets cook!
| 🚻 6 Diners | 🕘 30m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make Correntino chipacitos: |
| 250 grams of cassava flour 1 egg 40 grams of butter 60 grams of semi -cheese (gouda, fontina, kicks) 60 grams of hard cheese (reggianito, parmesan, sardo) 60 cubic centimeters of milk 1 teaspoon Pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Correntino chipacitos:
1. To make the recipe for Correntinos chipacitos, you must first turn on the oven at 180 ºC so that it is very hot when cooking your chipacitos. Then, in a container the flour season with the pepper and mix it with the cold butter forming a sand with the help of the fingertips.
2. Add the egg and the cheeses previously grated or cut into very small cubes.
3. Add the milk progressively while you love the bun, with this you will make your chipacitos.
Trick: You may need the total indicated in the recipe or less, according to the size of the egg, so it is important that you incorporate the milk little by little.
4. When you have the dough ready, acquire a little and, with the help of the palms, make balls the size you want. You can also stretch them like a roll or make a hole in the center like a donut. You can also take larger dough portions to make a larger bread and use it as sandwich, as we commented at the beginning of the recipe.
5. Have your chipacitos in a roasting, previously greased with oil or butter, and cook them in the preheated oven at maximum temperature, approximately 10 to 15 minutes or until golden brown.
6. Prepare the mate that the chipá are ready! It will be difficult not to tempt the chipacitos while they are hot, but keep in mind that you can burn with the cheese. Reserve until they are a little more warm to try them. Tell us in the comments your opinion and share with us a photograph of the final result of the recipe of Chipá Correntino.
