Paraguayan recipe: Chipá

Hello there!!!
Back to my favorites paraguayan meals, I'm gonna talk about a deliciuos companion for breakfast, is like a bread with melted cheese inside, very appropiate for these winter's days, this recipe is not only in Paraguay, also in north Argentina that limits with Paraguay is also common and in Brazil ( Pao de Queijo), so you can find a variety for this recipe.

I'm gonna write the paraguayan with some argentinian modification in case that you have not access to the ingredients, and have a difference to add, there's a chipa version like a ring, is a little similar the process, but is different and from those chipa rings, you can find the chipitas (smaller version of chipa rings, good for snacks) and this chipa version, like bread, from starch, so let's start.

            Ingredients (20 u):


- 1 kilogram of manioc starch (or manioc flour, can use as well corn starch)
- 250 grs of lard, butter or margarine  (same weight of corn oil or sunflower oil for replace)
- 5 eggs
- 200 ml of whole milk
- 500 grs of paraguayan cheese (or mozarrella, you can pick a cheese that can be melted)
- 1 little spoon of anise
- salt to taste
          Preparation:


1) Preheat oven to 180°, in a recipient pour the eggs and beat the eggs until you get the snow point (when it's look white)
2) Then incorporate the lard/butter/oil and beat it again until ingredients mixed fine, then incorporate anise and salt and mixed properly
3) Then incorporte the starch and mix until you can see an homogeneous mass, then add slowly the milk until get the apropiate consistency (not to wet and not to dry, the idea is not to be sticky on your fingers and not to dry that crack, in that case use more milk)
4) Add the cheese in "dices" or cheese cubes to the mass and keep kneading hard, remember to check consistency as its says before
5) When the mass have the consistency desire, do little balls with the mass and then shape it to a desire form and put them in a tray previously greased in the oven previously preheated to 180° and then cook them for 25 min to 280°

This recipe is for 20 normal Chipá, but will depends in your Chipá sizes and if you have issues with the baked, check if the mass consistency is the appropiate and the tempeture of the oven.