Olha só isso, Já tentou fazer esse Biscoito de Polvilho Assado é incrível essa receitinha, eu aposto que todos vão adorar, e é delicioso e super fácil de fazer. Então confira o modo de preparo e me diz o que achou
Biscoito de Polvilho Assado
Tempo de Preparo: 25 Minutos
Rendimento: 30 porções
INGREDIENTS
- 2 cups sour starch (300 grams)
- 150 ml hot water
- 150 ml oil
- ½ teaspoon salt
- 150 ml whole milk
- 1 egg
- 50 grams of Parmesan cheese.
MODO DE PREPARO do biscoito de polvilho
- In a bowl, place the sour starch, hot water, oil, salt, milk and egg and mix well until the dough is smooth and elastic.
- If you want to use Parmesan cheese, add it finely grated to the dough. I don't recommend using mozzarella; the ideal is to use harder cheeses with a strong flavor.
- Then mix very well and put in a piping bag and cut a small hole in it, not too big but not too thin, especially if you have parmesan or it will clog up and be difficult to shape.
- Shape the cookies on a baking sheet, no need to grease! Bake in a preheated oven at 180°C for about 25 minutes or until crispy and dry! If you put your finger in and it's soft, leave it in the oven until it's firm. Allow to cool before eating and store in an airtight bag!
ADDITIONAL INFORMATION:
Tip: Remember to leave spaces between the cookies.
You can also prepare other versions of this incredible dish. Try making fried cookies and sweet cookies at home.
Sprinkle cookies are a great recipe to accompany coffee or juice! But they always need to be stored very well. That way, they won't lose their crunch or their original flavor.
Do you know what can accompany this starch cookie recipe? A delicious hot coffee!
Comments:
POLVILHO: It needs to be the sour one, it makes it crunchy and the sweet one makes it "chewy", so use the BLUE one to make it work!
MEASURES: YES! That's why I put it in grams and mls, so it's easy to measure and you can't go wrong.
PARMESAN: You can make it with or without, I don't recommend using soft, fresh cheeses such as mozzarella or white cheese, the ideal is to use a harder cheese such as parmesan, provolone and so on...
CUSTO: Claro o custo vai variar, se lembre sempre esse valor é o custo da RECEITA! ou seja não o valor que você vai gastar no mercado e sim o custo da receita!
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