Add all ingredients to the bowl of a food processor and process until a ball forms.
Sprinkle a little tapioca flour onto a bread board and turn out the dough.
Lightly knead the dough until smooth and no longer sticky.
Divide the dough into 8 even pieces and shape into Half Moons. Alternatively, you can roll into 10-12 balls.
Line Cookie Sheet / Baking Pan with Parchment Paper. Place on cookie sheet, about an inch apart. Bake in preheated 425 degree oven for 10-13 minutes, or until puffed.
The Pan de Yuca should be a pale golden color. Do not let them brown.
Remove from oven and cool on a Bakers Rack for 5 minutes.
Air Fryer & CrispLid
Line basket with parchment paper.
Place each piece of dough onto parchment paper.
Cook at 390 degrees for 7-10 minutes (depending on size of each piece of dough. Turn the Pan de Yuca over after 4 minutes.
The Pan de Yuca should be a pale gold color and not hard. Do not let them brown.
Remove from air fryer and cool on a bakers rack for 5 minutes.
I find it easier using grams when baking, as the measurements are much more accurate.
If you own a baking scale, please weigh in grams:
113 grams Tapioca Flour
1.5 teaspoons Baking Powder
282 grams Oaxaca cheese
2 large Eggs
21 grams Heavy Cream
*If the dough is crumbly or seems too stiff, add a 1/4 teaspoon of cream. If the dough is overly sticky, knead in a little Tapioca Flour, until the dough comes together and feels soft and pliable.Delicious warm or room temperature.Queso Fresco, Mozzarella or other melting cheese can be used in place of Oaxaca.
To add sharpness to the Pan de Yuca, change recipe as follows:
Add 1-2 ounces of Swiss cheese and then use 1-2 ounces less of the Oaxaca or Mozzarella.
If you want Balls of Pan de Yuca, rather than half moons, just pinch off pieces of dough and roll into Balls.
How to Eat Pan de Yuca
Pan de Yuca is especially delicious dunked into your morning espresso or Cuban coffee.