Brazilian recipe
Sour tapioca starch biscuits (Biscoito de polvilho azedo)
A faithful Brazilian recipe for sour tapioca starch biscuits, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 copos de sour tapioca starch
1 gema de egg
1/2 copo de olive oil
1/2 copo de milk
Sal to taste
1/2 copo de water quente
1 gema de egg
1/2 copo de olive oil
1/2 copo de milk
Sal to taste
1/2 copo de water quente
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- In a bowl, Mix o sour tapioca starch, a gema, o olive oil, o milk e o salt
- Add a water quente aos poucos e Mix ate formar uma dough homogenea
- Transfira a dough for um saco plastico with um pequeno furo em uma das pontas
- Em uma forma do not untada, Shape os biscuits em formato de rosca ou no formato de sua preferencia
- Take ao oven pre-aquecido a 250°C
- Bake ate que os biscuits estejam dourados
Observations
This recipe keeps the Brazilian identity of Biscoito de polvilho azedo, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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