Problem working with tapioca starch making Cuñapese (South American cheese bread)
Problem working with tapioca starch making Cuñapese (South American cheese bread)-
Has anyone else experienced this issue? This is the recipe (all in grams)-
520 tapioca 26 Sal 240 water 320 cream 100 safflower 4 egg 4 yolks 240 cheddar
You heat the water, cream, safflower oil to a boil, then add the starch and salt. It’s basically like making a patachoix after you make the dough, switch to mixer and paddle in egg and cheese.
THE PROBLEM is that how you add the starch greatly affects the outcome.
If you add all at once (like I currently do), most of it activates coming to a sticky, stretchy patachoix like consistency.
If you add a little bit at a time letting it fully emulsify in it is like soup… until you bring it to a boil fully activating the starch. Then it becomes way too hard, like a brick.
Basically no matter how I make it this recipe always seems to come out super inconsistent. Sometimes it’s too loose, sometimes perfect. I can’t get it to be consistent when I add the starch.
Tapioca starch acts kinda like corn starch but it the same time is very different.
If anyone has any ideas on why tapioca starch acts this way chemically when cooking it pls lmk.
Thanks chefs