Hello, everyone, today we’re going to learn how to make Polvilho Biscuit using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
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How to Make Homemade Polvilho Biscuit
The bakery-style polvilho ring is a comforting recipe filled with memories, passed down from my grandmother and rich in family tradition. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Recipe Ingredients:
- 2 small eggs or 1 ½ eggs
- ⅓ cup of oil (100 ml)
- ⅓ cup of whole milk (100 ml)
- ⅓ cup of hot water (100 ml)
- 14 ounces of sour cassava starch (400 grams)
- 1 level tablespoon of salt
Instructions:
First, in a bowl, combine the sour tapioca starch, salt, and hot water, stirring well with a spoon.
Then, add the milk and mix thoroughly to blend the ingredients. Next, incorporate the oil, stirring again until you achieve a smooth mixture.
To adjust the dough’s texture, start by adding one egg, beaten with a fork, and mix well. After that, add another egg or just half, as needed, until the dough reaches a sticky yet firm consistency.
Afterwards, using two tablespoons, portion the dough onto two glass baking dishes, shaping two circles.
Lastly, bake in a preheated oven at 356 °F (180 °C) for a few minutes, until the bread rings turn golden.
Finally, remove from the oven, let them cool slightly, and serve. Enjoy your delightful bakery-style tapioca starch bread rings!
Tips:
- Dough Consistency: If the dough feels too dry after adding the eggs, add small amounts of water or milk to achieve the desired texture.
- Flavor Variations: Besides Parmesan cheese, try adding dried herbs such as oregano or rosemary for a more aromatic version.
- Storage: Keep the bread rings in a sealed container to maintain their crisp texture for several days.
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