Yucca Biscoitos
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Yucca Biscoito


Brazil   -   Biscoito Palito de Povilho
Makes:
Effort:
Sched:
DoAhead:  		 34 ea
***
2-1/2 hrs
Yes		 Far and away tastier than bread sticks. They don't need dips, but you can serve them with dips if you prefer. They can be made well ahead, see Do Ahead

1-1/2
1
1
1
8
1
2
-------
1
1
1/4
-------
1
1-1/2
2/3
-------
ar
c
c
T
t
T
lrg
T
---
T

t
---
T
T
T
---

Manioc Sour Starch (1)  
Water
Milk, whole
Salt
Butter, unsalted
Egg
Olive Oil ExtV
-- Seasonings
Rosemary, fresh
Zest of 1 Orange
Pepper, blk
-- Sprinkle
Rosemary, fresh
Salt
Chipotle Powder (2)
-- Serve With
Dips (optional 5)
Prep   -   (15 min work)
  1. Bring the BUTTER to room temperature.
  2. Preheat Oven to 350°F/177°C. It must be fully ready as soon as dough is on the baking sheets.
  3. Zest the ORANGE.
  4. Chop ROSEMARY very fine, enough for the 1 T in the dough and 1T more for the Sprinkle - see Rosemary.
  5. Mix together all Seasonings items.
  6. Mix together all Sprinkle item.
  7. Line two 1/2 sheet (13 x 18 inch) baking sheets with Parchment Paper.
Run   -   (2-1/4 hrs - 45 min work)
  1. Place Manioc Starch in the bowl of a stand mixer fitted with the paddle.
  2. Mix Water, Milk and Salt in a saucepan and bring to a boil. Immediately pour it into the mixer bowl and mix at low speed until you have a coarse meal texture, about 1 minute.
  3. Mix in the Butter until the dough is smooth and the sides of the bowl are clean.
  4. Mix in Sesoning mix and Egg. Beat until the dough is pale and creamy.
  5. Slowly mix in Water until it is soft enough so you can squeeze it out through a 1/2 inch pastry bag nozzle. This may be as much as 1/2 cup, and will make it very sticky.
  6. Set up a large Pastry Bag with a plain, round, 1/2 inch nozzle. Stuff the Dough in it and pipe out onto the Baking Sheets to lengths of about 6 inches. Keep at least 1/2 inch free space between them as they will swell some.
  7. Immediately brush the sticks with Olive Oil and lightly sprinkle them with the Sprinkle mix. Get them into the oven immediately to prevent drying and cracking.
  8. Bake until puffed up and crisp on top, about 45 minutes. Turn off the Oven and open the door fully. Leave the baking sheets in the oven for at least 40 minutes with the door open - this assures they have the proper crispness.
  9. Serve at room temperature with or without dip(s). If dips, chose your favorite - see Dips. The sticks may be conveniently served in a tall glass.
NOTES:

  1. Sour Manioc Starch:

      This fermented and sun dried starch is essential for the recipe. It is a specialty product of Brazil, but is available on-line in North America. For details see our Cassava / Manioc / Yuca page.

  2. Chipotle Powder:

      The pattern recipe lists this as "optional". It's powder of smoke dried chilis. I just grind some dried Chipotles or Moritas in my spice grinder, but the powder is available on-line. Spanish Smoked Hot Paprika could also be used.

  3. Do Ahead:

      Tightly sealed in plastic, these can be kept for over a week. They will, with time, become less crisp, but can be revived in a 225°F/107°C oven in about 20 minutes.

  4. Rosemary:

      I decided I didn't want to chop so much Rosemary so fine with a knife, so I tried my mini Food Processor. It just swirled the Rosemary around without chopping it at all. My Indian Mixie with the small can did it in seconds - high velocity and a toothed blade.

  5. Dips:

      These sticks are fine by themselves, but if you wish to serve them with dips, here are a few suitable Brazilian dips. Non-brazilian dips can also be used.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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