Difference between revisions of "Cuńapes"
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[salt]] to the taste (if the cheese is not salty) | * [[salt]] to the taste (if the cheese is not salty) | ||
| − | == | + | == Procedures == |
# In a large bowl, mix grated cheese, [[tapioca starch|yucca starch]], [[granulated sugar|sugar]] and [[salt]] (if the cheese is not salty). | # In a large bowl, mix grated cheese, [[tapioca starch|yucca starch]], [[granulated sugar|sugar]] and [[salt]] (if the cheese is not salty). | ||
# Finally add [[milk]], pouring little by little until having a smooth, but not dry, dough. | # Finally add [[milk]], pouring little by little until having a smooth, but not dry, dough. | ||
Latest revision as of 11:26, 15 July 2012
- 3.3 pounds fresh cheese, grated
- 1.1 pounds yucca (also known as cassava or tapioca) starch
- 1 spoonful sugar
- 3 spoonfuls milk
- salt to the taste (if the cheese is not salty)
Procedures
- In a large bowl, mix grated cheese, yucca starch, sugar and salt (if the cheese is not salty).
- Finally add milk, pouring little by little until having a smooth, but not dry, dough.
- Remove the dough from the bowl and place it on a table sprinkled with some yucca starch.
- Knead until the dough is smooth and even.
- Make small balls.
- With the forefinger, make a small hole at the bottom of each ball.
- Place the cuńapés in a yucca-starch-sprinkled baking sheet, with the hole in direct contact with the sheet.
- Bake at a high temperature (American oven: 419°F; European oven: 217°C) for twenty to twenty-five minutes, or until cuńapés are golden.
