Pan de Bono with Guava (Colombian Cheese Bread)
Thursday, January 15, 2015
Ha!
I'm sure some day we could get tired of eating that much every weekend but for now we are obsessed. The second thing I want you to know is that I've mastered this recipe. Let me tell you too that this was not easy at all! Seriously, it probably took around 5-7 attempts before I got it just right. The second time I tried they were all delicious but the problem was that they kept going flat! So, if they don't turn out great the first time or if they go flat don't let that discourage you!
Because seriously it will be totally worth it once you master them! Also, you have a great advantage from those who find other recipes for this. You have this recipe. I am going to ramble and ramble and I have a billion preparation pictures for you for each step. So, I am going to get you to master these puppies in no time!! I even watched a YouTube video on making this recipe and while that helped it still didn't get them to perfection.
Don't hesitate to comment below as well if you do try these and can't get it to work. I've probably been through most of the fails you can with this recipe so if you tell me what went wrong with them then I probably will be able to lead you back in the right direction.
Alright.
So, now that I've probably scared you away although I really hope I didn't because seriously they are the best thing since sliced bread... I will get right into it! Hopefully you will take the time to figure this out for yourself!! -- But I guess you can't miss what you've never had -- Or can you!?!?! ;}
INGREDIENTS:
- 7 oz package feta (a solid piece, not crumbled)
- 12 oz queso fresco (a Mexican cheese)
- 2 c tapioca flour/starch or yuca flour (exact same thing just different name depending on where you're shopping at)
- 20 - 25 small pieces of canned guava
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3-6 tbsp heavy cream or coconut milk (heavy cream works best though)
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| These pieces of guava are way too big, they need to be cut in thirds to be the right size. |
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| Tapioca w/ salt & baking powder |
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| Cheese with tapioca mixture |
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| What it looks like blended with the egg |
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| What it looks like after 2 tbsp heavy cream |
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| After another tbsp heavy cream added -- you can tell it's almost there because when you pinch it it sticks together but it's still not one big lump of dough. |
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| After one more tbsp of heavy cream -- done! stop! don't add anymore! -- This is perfect if you can get it to look like this. If it's kinda one big piece but not completely that's fine as well. |
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| This piece of guava might be a little bigger than it should be but that's okay just requires a little more dough! |
METHOD:
- Preheat oven to 425 degrees F.
- Open can of guava and cut into small 1/2" x 1/2" cubes. Store the rest in the fridge until you use it again. It will stay good for a least several weeks in there.
- Using a food processor place the shredding blade in the food processor. Cutting the cheese down as needed to fit in shred both feta and fresco together.
- Pour into separate bowl and place bowl of cheese in refrigerator.
- Note: it is important that throughout this process it remains fairly cold otherwise with will start to melt on you and get really sticky or go completely flat in the oven.
- Remove shredding blade and place the mixing blade in food processor now.
- Add tapioca flour, baking powder, and salt into the food processor.
- Pulse a few times until mixed. Yes a tiny bit of it will float up at you after you remove the cover of the food processor. It's very powdery!
- Remove cheese from fridge and add to food processor. Pulse a few times to mix thoroughly.
- Add egg and mix for 30 seconds until thoroughly combined.
- Note: besides the exact amount of cheese, and cheese type, this is the most tricky part.
- Start by adding 2 tablespoons of heavy cream and then mix for a good 30 seconds.
- The trick here is to get it to the point where is just starts to smooth out. If you add too much liquid you can try to add more tapioca to off balance it but no matter how much you add it still doesn't turn out that well. The amount of milk you add each time you make this will vary as well because each time your cheese's are not going to be the exact wetness.
- Keep adding heavy cream until you get to that point where is just gets smooth and rolls nicely into a bigger chunk. Each time you add a tbsp of heavy cream after the first two tbsp turn it on for longer and longer. I find that I turn on the food processor and I don't think it's going to get smooth but then I leave it on a little longer and all of a sudden it congeals into the smooth mixture. If I would have added even one more tbsp of heavy cream after that part the form wouldn't have turned out the best. Flavor would be totally fine and edible though! Just not the prettiest.
- Once you have the dough place a small ball of it in your hand, push your thumb into it, add a piece of the guava, and put a little more on top and then roll it into a 1" or 1-1/2" ball depending on size of your guava pieces. You'd be surprised that you don't need a ton of dough to guava.
- Once you have all your dough rolled into balls place your cooking sheets of buns in the freezer for 5 minutes. You could probably put them in the refrigerator if you didn't have enough room in the freezer but then I'd leave them in the fridge for 15 minutes.
- Remove from freezer and place directly in the oven.
- Bake for 15 minutes. It's usually pretty exact. The only time it's not for us is because our oven doesn't bake evenly between shelves. So the buns on the lower rack tend to need an extra 2 minutes after the top rack of buns has been removed.
- Let cool for 5 minutes and then enjoy!!! Be careful as the guava inside can be very hot! Yes both Adam and I have burnt ourselves with our anchousness.
- They are best warm out of the oven but can be eaten cooled as well. Store any extra -- if you manage not to eat them all -- in the fridge. Feel free to re-heat in the microwave for 15 seconds if you want it warm.
- EnJoY!!!!
1 comments
These look so good maybe you could make these the next time your back this way!
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