PAN DE QUESO (BRAZILIAN CHEESE BUNS)
My husband spent some time in Brazil as an English teacher and this was one of his favorite breads! It is simply delicious and we love serving it with other traditional Brazilian foods (rice, beans, etc). These are best when they are served warm.
Provided by Megan Hunter
Categories Bread Quick Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
- Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
- Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 7.6 g, Cholesterol 11.1 mg, Fat 3.6 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 104.9 mg, Sugar 0.3 g
PANDEBONO (COLOMBIAN CHEESE BREAD)
Pandebono is delicious and simple. It's served for breakfast or a snack. Masarepa can be found in Latin stores and is also known as masa al instante and harina precocida. Common brands are Goya, Harina PAN, Areparina, and Harina Juana.
Provided by PanNan
Categories Breads
Time 40m
Yield 15 small rolls
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Mix the two flours and the sugar in a bowl.
- Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
- Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
- Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
- Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
- Serve warm.
Nutrition Facts : Calories 91, Fat 4.6, SaturatedFat 2.6, Cholesterol 34.4, Sodium 157.9, Carbohydrate 8.1, Fiber 0.6, Sugar 0.6, Protein 4.5
PANDEBONO (COLOMBIAN CHEESE BREAD)
Pandebono is a traditional colombian cheese bread. I have been getting a lot of e-mails asking me for this recipe, so here it is my friends. I made these delicious Pandebonos last week and they came out perfectly and were delicious. For a minute, I did not miss Colombia while eating these fantastic cheese balls,
Provided by Erica Dinho
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 400°F.
- In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
- Divide the mixture into 12 equal size portions, shaping them into balls.
- Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.
Nutrition Facts : Calories 109 kcal, Carbohydrate 9 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 34 mg, Sodium 259 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PANDEBONO (COLOMBIAN CASSAVA BREAD)
Pandebono (or pan de bono) is a Colombian cheese bread made with cassava starch. This gluten free cheese bread is often eaten for breakfast or as a snack.
Provided by Lizet Bowen
Categories Bread Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 420F and grease a baking sheet.
- In a big bowl, add cassava flour, corn flour (masa), sugar, baking powder, and cheeses. Mix to combine.
- Taste your mixture and add salt as needed.* Mix to distribute the salt.
- Add the egg, and butter. Mix well using the tips of your fingers.
- Add 4 tablespoons of milk, one at a time, mixing until the dough comes together. If the dough crumbles when you make a little ball, it needs more milk. Add more milk, one tablespoon at a time, until the dough comes together and doesn't crumble when you form a ball.**
- Divide the dough into 16 portions, roll each one into a ball and place on the prepared baking sheet. Bake for 17-20 minutes, until golden.
- To make filled pandebono: Make a ball with the dough and press with your thumb making a little well in the center. Add a small cube (1 inch) of guava paste and bring the dough together covering the paste, pinching the seam to seal. Shape into a ball again and place on the baking sheet and bake 17-20 minutes, until golden.
- To make a pandebono ring: Roll each ball by hand in to a 6-inch rope. Bring the two edges together to form a circle. Press to seal well. Place on the baking sheet and bake 15-17 minutes, until golden.
- Pandebono is best eaten fresh out of the oven (as soon as it is cool enough to handle) or while still warm. (Reheat any leftover pandebono in an oven or toaster oven set at 350F for around 10 minutes, keeping an eye on them so they don't burn.)
Nutrition Facts : Calories 86 calories, ServingSize 1 pandebono
PAN DE BONO
Make and share this Pan De Bono recipe from Food.com.
Provided by Rodrigo C.
Categories Colombian
Time 20m
Yield 12 rolls
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 400°F.
- In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
- Divide the mixture into 12 equal size portions, shaping them into balls.
- Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.
Nutrition Facts : Calories 47.2, Fat 3.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 180.3, Carbohydrate 0.7, Sugar 0.7, Protein 2.7
More about "pan de bono recipes"
PANDEBONO RECIPE | MYRECIPES
From myrecipes.com
Servings 12Total Time 35 mins
- Preheat oven to 400°F. Process tapioca starch, masarepa, cheeses, sugar, and salt in a food processor until well combined, about 15 seconds. With food processor running, add eggs and water; process until dough forms a ball, about 10 seconds. Cover dough, and let stand 5 minutes.
- Shape dough into 12 (1 1/2-ounce) balls (about 1 3/4 inches wide), and place on a parchment paper-lined baking sheet, leaving 2 inches between balls. Bake in preheated oven until golden brown and puffed, about 20 minutes. Serve immediately.
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From mycolombianrecipes.com
Ratings 6Cuisine Colombian
- In a food processor, place the yuca flour, precooked cornmeal, cheese and butter. Process until well combined. Add the eggs slowly while food processor is running.
- Divide the mixture into 12 equal portions, shaping them into balls. Make a hole in the middle of each ball and insert one piece of guava paste.
- Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until golden on top. Serve warm.
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From dinnerbydennis.com
Ratings 1Calories 381 per servingCategory Appetizer
- Combine all the ingredients in either a large mixing bowl or a food processor. Mix thoroughly until dough is formed.
- Grease a baking sheet and scoop out balls of dough onto sheet. Dough will be sticky but should hold a shape.
- Bake in oven at 400 degrees F for 20 minutes. The tops of the bread should be golden brown. Take out and serve while hot!
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From thedailymeal.com
3/5 (2)Estimated Reading Time 2 minsServings 4Calories 1658 per serving
- Combine the buttermilk, garlic, egg, and pinch of salt and pepper in a bowl and whisk to incorporate. Place the pork medallions between 2 pieces of parchment paper and gently pound flat using a heavy skillet.
- Season the pork pieces with salt and pepper, to taste, and place in the buttermilk mixture, making sure all of the pieces are fully submerged. Let stand for 5 minutes. Bread all pieces generously in the cracker crumbs.
- Heat 3 tablespoons of the butter in a nonstick pan on medium-low heat. Take the bread and sear each half on both sides until each side is a light golden brown and each disc has slightly puffed up. Remove from the heat and set aside.
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Estimated Reading Time 6 mins
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