Pan de Yucca – a step-by-step recipe for making tapioca buns with Cheese. The author of the recipe is Ingrid Hoffmann, a chef, ведущая, продюсер 
Time: 40 мин.Difficulty: easy. Quantity: one 0 rolls. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Buns
- 1 tbsp. tapioca flour and optionally for kneading
- 1 tsp baking powder
- 2 tbsp. finely grated mozzarella
- 2 large yolks
- 2-3 tbsp. l fat cream if necessary
- Pineapple and jalapeno marmalade
Pineapple and jalapeno marmalade
- 560 gr. canned pineapple, drain the liquid
- 4 tbsp. Sahara
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 minced seedless jalapenos
Recipes with similar ingredients: tapioca, pineapple, jalapenos, mozzarella cheese, orange zest, cream, eggs
Recipe preparation:
- Preheat the oven to 180 ° C. Fill a baking sheet with foil, sprinkle it with a non-stick cooking spray. Leave me alone.
- Combine tapioca flour and baking powder in a large container. Stir in cheese and egg yolks. Mix and shape from dough ball. Lightly sprinkle flour on the work surface and lay on it dough. Knead the dough with your hands until it becomes Smooth, uniform and will not stick to your hands. If the dough breaks up or seems too dense, add cream, 1 tbsp. l at a time.
- Divide the dough into 10 identical pieces and roll from each ball. Give them an oval shape and place on the prepared a baking sheet at a distance of 2.5 cm from each other. Bake until the buns will not turn pale golden, about 15-20 minutes. Cool on the wire rack for 5-10 minutes and serve warm. Serve with pineapple Marmalade, optional. Pineapple and jalapeno marmalade: Mix pineapple, sugar, zest and orange juice, lemon zest, lemon juice and jalapenos in a medium saucepan. Bring mixture to boil over high heat, stirring often. Turn down the fire to medium and continue cooking for 15 minutes, stirring frequently, so as not to burned. Remove from heat and let cool before serving. refrigerator for up to 1 month or in the freezer for up to 6 months.
