Colmaiz Flour
Modified cassava starch, corn starch, sugar, corn flour precooked, salt. Mean ingredient to Colombian buñuelos or Colombian pandebono.
How to prepare?
See below...
How to prepare?
See below...
How to...
Colombian buñuelo recipe
- Mix the queso costeño with the powdered mixture to prepare Buñuelo Colmaíz®.
- Gradually add water and/or milk until a soft dough forms that does not stick to your hands. Do not squeeze the dough too tightly.
- Add a ball of dough to the oil, it should go down to the bottom and stay there for 10 to 15 seconds and then rise. If the ball rises before 10 seconds the oil is too hot, if it does not rise, the oil is still too cold.
- Assemble the fritters and drop them into the hot oil one at a time leaving enough room for them to rise and turn.
- Fry the fritters for 10 to 12 minutes or until they reach their characteristic golden color. When golden brown, remove and place on paper towels.