pandebono

Aprox. 40-60 min

All public

Low difficulty

Pandebono

Danna PuertaMaria Vanegas

What is it?

Pandebono is a type of dough very similar to the Paraguayan chipa, the Brazilian pão de queijo or the Bolivian cuñapé, since the preparation and composition of all these foods is almost the same. All of these have a circular shape, a very similar color and are made mainly of cheese and cassava starch.

Origin of Pandebono

Another version tells us that the pandebono came from an Italian baker, every day in the morning he would go out for a walk through the streets of the city offering the bread made of yucca for which he shouted: ¨The bread of buono has arrived. I mean, good bread, but the citizens understood that he was shouting "Pandebono" and that's how he was baptized.

They say that this food appeared for the first time at the “Hacienda Bono” in the hands of Genoveva, a skillful woman who wanted to enrich traditional bread by adding more nutritious ingredients and that its popularity was so great that it began to be marketed around the farm. . And, that with the passing of time, the name changed from "Pan de la Hacienda Bono" to "Pandebono".

Ingredients

- 2 cups of cassava starch- 500 grams of fresh white cheese- 1 egg- 2 teaspoons of sugar- 1 teaspoon salt- 3 tablespoons of butter- 1 teaspoon baking powder- 1 cup of milk

how can be changed that plate in a non-perishable food?

It is recommended to be stored in a cool, dry, lighted, ventilated place without sunlight. The cool and dry environment prevents the development of microorganisms and the infection of insects, so it is recommended to keep food between 15ºC and 18ºC. Also, if the recipe includes a perishable ingredient, it can be substituted with a similar one.

¡Thanks!

Bibliographyhttps://www.cocina-colombiana.com/articulos/la-historia-del-pandebono http://www.panaderos.com/pan-de-bono/

¡Delicius!