Pan De Yuca

Name: Pan De Yuca
Ingredients: 4 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 cup); 3 1/2 ounces mozzarella cheese, shredded (about 1 cup); 1 cup (about 5 1/2 oz.) tapioca starch (polvilho azedo or almidon de yuca); 1 1/4 teaspoons baking powder; 1 teaspoon granulated sugar; 1/2 teaspoon kosher salt; 2 large eggs, beaten; 2 tablespoons whole milk

8 ingredients

2 steps

Ingredients

4 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 cup)
3 1/2 ounces mozzarella cheese, shredded (about 1 cup)
1 cup (about 5 1/2 oz.) tapioca starch (polvilho azedo or almidon de yuca)
1 1/4 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
2 large eggs, beaten
2 tablespoons whole milk

Directions

1

Preheat oven to 375°F. Process queso fresco, mozzarella, tapioca starch, baking powder, sugar, and salt in a food processor until well combined, about 15 seconds. With food processor running, add eggs and milk. Process until dough forms a ball, about 20 seconds.
2

Shape dough into 10 (1 3/4-oz.) balls, and place on a parchment paper-lined baking sheet, leaving 2 inches between balls. Bake in preheated oven until golden brown and puffed, about 22 minutes. Serve immediately.

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