Brazilian recipe
Easy homemade pacoquinha (Paçoquinha)
Make small peanut sweet with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 lata de condensed milk
1 pote de cream de amendoim
1 pacote (200 g) de biscoito de maisena
1 tablespoon de margarina
1 pote de cream de amendoim
1 pacote (200 g) de biscoito de maisena
1 tablespoon de margarina
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as requeijao, palmito, cassava flour, cuscuz, bobo, quentao, pacoca, beijinho and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Triture os biscoitos de maisena no liquidificador até obter uma farofa fina
- Em uma batedeira, coloque o condensed milk e a margarina. beat até obter uma mistura homogênea
- Add o cream de amendoim gradualmente à mistura na batedeira e continue batendo
- Retire a dough da batedeira e transfira para uma tigela
- Add a farofa de biscoito aos poucos à dough. mix e sove com as mãos até que todos os ingredientes estejam bem incorporados e a dough fique moldável
- Transfira a dough para um refratário ou pirex
- Leve à geladeira e let gelar de um dia para o outro, ou por no mínimo 8 horas, para firmar bem
- Corte a paçoquinha em quadradinhos antes de servir
Observations
Easy homemade pacoquinha is small peanut sweet, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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