Oh, what rich the chipá. If you do not know them, I tell you that the chipá are generally round cheese pancitos, typical of Paraguay and also of the Argentine coast.
In addition to bringing this homemade Chipá recipe by El Gordo Kitchen, Revelation Prize in Social Networks of Cooking (nobody still gives it, but if I had given it to him), I have an existential doubt about the Chipá theme.
The theme Chipá
Do you eat chipá how? Alone, right? Why do we eat the chipá alone, if it is a cheese pancito? Why don't we open it and put a salame feta inside? Is it because of its snack shape? Why don't we invite the chipa to the chopa?, Huh? Light me.
Paulina kitchen ft. The fat kitchen
How I like to put ft.
The fat kitchen, as the name implies, is a fat man who cooks. I came to him through recommendations from other freaks of online kitchen and I really liked its content.
The fat man has no page but is handled only on social networks, uploads the recipes directly. And they are very good! They are simple, accessible and the precious photos, such as those of this homemade Chipá recipe.
Do you know how many followers the fat kitchen had on Facebook a couple of months ago when I met him?: 500. Today he has more than 6000. My verdict is that he will break it. And I'm going to say that I follow it since I played in cement.
I encourage them to follow him, if they like Paulina cuisine or if they liked this homemade Chipá recipe, they also like the fat kitchen.
Click here to go to your Facebook. And here to go to your Instagram. And this is your Twitter.
Ingredients
Here are, these are
- 1/2 cup of water
- 1/2 cup of milk
- 1/4 cup of corn/sunflower oil
- 1 tablespoon of salt
- 1 cup of flour
- 1 cup of cassava starch (can be replaced by cornstarch starch)
- 1 egg
- 150 grams of grated cheese
Homemade Chipá Recipe
This is how the fat man does
- First you pretend the oven to 180 °.
- In a pot, bring water to milk, salt and oil to a boil. Once it starts boiling, remove from heat and add the flour and the brass starch at once. This will create a thick mixture.
- Let the mixture cool a little (it can be transferred to a bowl to accelerate the process) and then incorporate the egg. The mixture will become thick again, but continue mixing (if the fat man tells you mix, mix).
- Finally, add grated cheese and mix until all ingredients are well combined. To form the balls, it is advisable to spread the hands slightly with oil.
- You can choose to make larger balls to obtain a version similar to the "Pao de Queijo" Brazilian or smaller for classic chipá.
- Place the balls on an oven tray, leaving space between them as they will increase during cooking. Bake for approximately 20-25 minutes or until golden brown.
- Let cool for a moment and then enjoy the homemade chipá
Homemade Chipá Recipe: Evidence
Gordo, next a tupper for home
Hello, common or librating flour? Thank you.
Paulina, you're a gross, I follow you in all and your recipes are incredible post .. I learn a lot thanks to you!
A humble suggestion in this if allowing me: I would take it out of the page, it does not walk at all 🙁
Thank you for all your contributions!
Chipa with an accent in the i 🙏🙏🙏🙏🙏
When you do not clarify it, the dry ingredients are generally going together.
supposedly the true chipa does not carry flour
I am doing them. We will see how it goes out with flour
I thought because wheat flour. But I see that there is no answer.
Hello! I mix corn starch with common flour and pancitos type and a little dry, what I do is beat 2 yolks, 1 tile cheese and then add only 1 cup of corn starch, 50 cc
I made them were Deli Deli. They are the best, I did it with the cornstarch. The next one I upload the photo
Do not worry the chipa don only of flour
or mandioca fecula. No common flour. If you want to replace with corn fecula it is not the Remote but you can and the one who wants to do this very well you have to try
Hello! I tried with the 2 stawn cups and are delicious and super tender. I kneaded in the bowl. Do not add oil to the roasting because it is enough. It could be with less. GOLAZO THESE CHIPAS!
Holis
They can replace common flour with corn starch, and make 1 cup of cassava starch and 1 cup of corn starch.
The ingredients are wrong. I do not say that some rich cheese pancitos do not come out but it is not chipa.
Can 1 cup of potato fecula be? Because I am in Italy and the truth is very expensive the flame of cassava and they sell it in a few places.
Good evening, they cooked on the outside, divine but inside it is like a thickery, I did something wrong
They didn't look good. They leave crushed and with the center as raw. I stop this recipe has too much liquid between water, milk, oil and egg.
And the flour? When is it added?
Very good ... I repeat them !!!!
They leave perfect!
I use common flour + baking powder. I put the flour and the cornmaker together.
Ubburse, 20 minutes and eat!
And the Harína for when? ha ha
Not specific what type of flour xD
Common or librating flour ??? Can it be done only with a cassava starch ??? Thank you very much awaits answer
Why flour and cornfield? The thanks of the Chipa is that it is a brass starch and a lot of cheese. Look for other recipes, I am surprised by Paulina that always throws very piolas things. (Do everything with cassava !!!! I do it that way, suitable Celiaques)
Hello for those who ask, I just made the recipe and added the common flour 000 when the swarm of water, milk, oil, salt and feculates, mixed it and integrated well apart from the fact that they grew in the oven even if it was not a welfare flour.
Hello! THE FLOUR+ THE BOOK TO ADD TO THE MILK? Or does the flour go later? Someone who has done it….
What cheese is used?
LEAD OR COMMON FLOUR?
When is the flour added?
How many chipa leave this recipe approx?
Can I put two cassava starch rates instead of common flour to make it suitable or change a lot ofceta?