Brazilian recipe
Sweet polvilho biscuits (Biscoito de polvilho doce)
Make crisp sweet polvilho biscuits with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 kg de sweet polvilho starch
2 cups de sugar
300 g de margarina
6 eggs inteiros
100 g de desiccated coconutnut
2 cups de sugar
300 g de margarina
6 eggs inteiros
100 g de desiccated coconutnut
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 palmito, requeijao, catupiry, cassava flour, polvilho, coxinha, quindim and pastel are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Coloque o sweet polvilho starch, o sugar, a margarina, os eggs e o desiccated coconutnut In a bowl grande
- Mix todos os ingredientes e ambake com as mãos até obter uma dough lisa e homogênea
- Unte uma assadeira com uma camada fina de gordura
- Faça pequenas bolinhas com porções da dough
- Espalhe as bolinhas pela assadeira mantendo um pequeno espaço entre elas
- Leve ao oven preaquecido em temperatura média
- Let bake até que os biscoitos apresentem uma tonalidade levemente dourada
Observations
Sweet polvilho biscuits is crisp sweet polvilho biscuits, 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: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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