Colombian cheese bread. One is named an almojabona. Perhaps you remember me posting about my first attempt to bake them and them turning out too salty? Well, the other day I got a comment on that post. An apparently up-and-coming chef here in Bogota gave me a link to his recipe.
Yesterday afternoon I was able to purchase of costeño cheese, so this morning I decided to try his recipe. Inkeeping with what I learned in the laboratory kitchen when I worked on the sensory panel at General Mills, I followed the recipe as closely as possible. As I was forming the dough into lemon-sized balls, it didn’t appear to be moist enough. So, I just made two so that I wouldn’t waste an entire batch.
While the two test almojabanas were baking I divided the rest of the dough in two. More butter to both and to half of the dough I added an egg.
Result? Both were still crumbly. The first had good flavor. The second spread a bit more (desirable), but lost some flavor in the process.
The crumble factor wasn’t the only difference that I notice between my homemade breads and those you might buy at a Colombian bakery. The texture is grainy. Am I using the wrong corn flour? Do I need to let the dough rest longer to absorb the liquids?
Several recipes from different countries are available on the internet:
Surecetasdecocina.com.ar includes uses campesino cheese, maicena and sugar
chefuri.com uses cuajada and no wheat flour