Chipa is a traditional Paraguayan bread made with cheese and starch. This variation, Creamy Chipa, offers a smoother and richer texture that makes for a delightful and satisfying snack. It is typically enjoyed during breakfast or as a snack throughout the day.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 180°C (350°F).
In a large bowl, sift together the flour, cornstarch, baking powder, and salt.
Make a well in the center and add the eggs, shredded cheese, anise, and fat or margarine.
Gradually incorporate the dry ingredients into the wet ingredients, mixing and kneading until a smooth dough forms.
Divide the dough into small portions and roll each into a rectangle.
Place a piece of fresh cheese in the center of each rectangle and roll them up.
Arrange the rolls on a buttered and floured baking sheet.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes or until golden brown.
Serve the creamy chipa warm or cold.
For a cheesier flavor, increase the amount of cheese.
You can experiment with different types of cheese according to your taste preferences.
Can I substitute pork fat with butter or oil?
Absolutely. Butter or margarine is a great alternative. They add richness to the dough and help with texture. Avoid using liquid oils as they may change the dough's consistency.
Is the anise flavor strong in the final product?
No, the anise adds a subtle, aromatic note. If you're not a fan of anise, you can reduce the amount or omit it entirely without affecting the dough structure.
Can I freeze these bread rolls?
Yes. You can freeze them either before or after baking. If freezing before baking, shape and freeze the rolls on a tray, then store in a sealed bag. When ready to bake, let them thaw and rise slightly before placing in the oven.
What’s the best way to reheat the rolls?
Reheat in a preheated oven at 160°C (320°F) for 8–10 minutes to restore crispiness. Avoid microwaving as it can make the bread rubbery.
