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Author Topic: Chipas  (Read 5258 times)

Offline JeremyUK

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Chipas
« on: December 13, 2012, 05:11:19 pm »
Just wondering if anyone has tried making Chipas (Argentinean Cheese Bread) in the TMX. I have a couple of recipes to try that I'll try and post the results but wondered if anyone has had any first hand experience.

Cheers

Jeremy
 
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Offline Cornish Cream

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Re: Chipas
« Reply #1 on: December 13, 2012, 05:54:10 pm »
Is this the recipe you are looking for Jeremy?
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Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline JeremyUK

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Re: Chipas
« Reply #2 on: December 13, 2012, 07:23:34 pm »
Perfect, I'll give it a go
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Offline JeremyUK

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Re: Chipas
« Reply #3 on: December 13, 2012, 08:02:21 pm »
The TMX seemed to struggle converting tapioca into tapioca starch. Still was very gritty even after 90 seconds of grinding it
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Offline Cornish Cream

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Re: Chipas
« Reply #4 on: December 13, 2012, 08:34:07 pm »
A tip that Tenina gave when making icing sugar is to grind/cool/grind/cool do this at least 10 times.This might work with the tapioca to grind it into a fine powder.
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Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.
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