Sneha's Recipe: Paraguayan

Chipa Argolla is recipe of Paraguay. This is a breakfast or a snack small cheese bread which has, two versions one is called chipa the other is chipa argolla. Chipa argolla is the popular ring shaped version.

I, believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas, even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it means cake or bread.

These are a mainly prepared, given to family and friends during the Holy Week of Lent.

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but, this is a perfect, tried and tested recipe.

Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted
2 Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf

¼ Teaspoon Salt

¼ Cup Milk

¼ Teaspoon Baking powder

Method

In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal, continue mixing until well combined. Keep this covered with a cling film to chill in the refrigerator for 30 minutes to an hour.

After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough.

Preheat oven to 180 degrees C. Line two baking trays, with parchment paper and lightly dust it with cornmeal. Keep aside.

Pinch the dough into small balls. Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .

I made the first tray into big circles and kept them about 2 -3 inches apart. Found that on baking they did not expand much.

The next tray, made small circles, see pic above.

Bake them for 20 to 25 minutes until slightly golden and can see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack.

These are crisp from outside and soft and chewy from inside.

Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes