Bolivian Cuñapé by Linda Zuniga

 Bolivian Cuñapé  by Linda Zuniga

 

 

 

 

 

 

 

 
 
 
 
 
3 1/2 cups Goya Yuca Flour
3 cups fresh Cacique Cotija Cheese
2 eggs
2 Tbsp. butter
1 tbs. baking powder
3 1/2 cups grated mozzarella cheese
1 1/2 cups milk


Preheat oven to 435°F. Put the yuca flour, eggs, butter, baking powder and fresh cotija cheese in the mixer.  Use a mixer with a dough hook to mix until the flour is well blended and the mixture is crumbly.  Add the mozzarella cheese and milk.  Continue using the dough hook and knead the dough in the blender until the dough pulls away from the sides of bowl.  Put on auto knead for 3-5 minutes or knead by hand for 10-15 minutes.  The more you knead the better the cuñapés will turn out. 


 

 Make small balls out of the dough and make a finger impression on the bottom of each ball.  

 

 

 


Place on a baking stone.  Bake 18-20 minutes or until golden brown.  Place on cooling rack as soon as you remove them from the oven.  Serve warm.

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