Biscoito de PolvilhoStarch Biscuit
A Rio beach snack.
Biscoito de Polvilho is an airy, crispy baked snack made from sun-fermented cassava starch (polvilho azedo). Scalding the fermented starch with boiling liquid gelatinizes a portion of the starch structure. Pipeable dough is shaped onto baking sheets and baked; trapped water converts rapidly to steam, expanding the biscuits into light, hollow rings.
Ingredients
- 300 g Polvilho Azedo — Sour Fermented Starch
- 100 ml Filtered Water — Scalding Liquid Component
- 100 ml Neutral Vegetable Oil — Lipid Emulsion Base
- 50 ml Whole Milk — Cooling Liquid Component
- 6 g Fine Sea Salt — Flavor Conditioner
- 50 g (1 large) Whole Egg — Structural Emulsifier
Method
- Place polvilho azedoPlace polvilho azedo and salt in a heatproof mixing bowl
- Bring water andBring water and vegetable oil to a rolling boil (100°C) in a small saucepan
- Pour boiling liquidPour boiling liquid over starch while stirring briskly to scald evenly
- Stir in coldStir in cold milk to drop dough temperature below 40°C
- Add the eggAdd the egg and mix until a smooth, glossy, pipeable paste forms
- Transfer paste intoTransfer paste into a piping bag fitted with an 8 mm round tip
- Pipe 5 cmPipe 5 cm ring shapes onto ungreased baking sheets, leaving 2 cm clearance between biscuits
- Bake at 200°CBake at 200°C for 18 to 20 minutes until puffed and pale golden
- Avoid opening theAvoid opening the oven door during baking to prevent steam loss
Questions
How long does Biscoito de Polvilho take?
About 20 minutes of prep and 18 minutes of cooking — 38 minutes total, yielding 40 biscuits.
Are biscoito de polvilho gluten-free?
Yes — like pão de queijo, they are cassava-starch biscuits with no wheat. Naturally gluten-free has been their identity since long before the label existed.
Why are mine hard instead of crisp?
The dough needs enough oil and a hot-enough oven (about 180°C) to puff and dry rather than bake dense. They should shatter, not jawbreaker.