Vapt-Vupt Tapioca Biscuit 05/06/2023
A simple and quick way to make a delicious sour cassava starch biscuit.
Recipe from the video
Ingredients:
370 g of sour cassava starch
1 cup of warm water (should have used a little less, just a little)
1/2 cup of oil
1 teaspoon of salt
2 eggs
Instructions:
Warm the water and oil over low heat. Place in a stand mixer along with the other ingredients. Note: Before turning on the mixer, it is advisable to mix the ingredients manually to homogenize and moisten the cassava starch, to prevent it from throwing cassava starch powder out of the mixer when turned on. Once well mixed, place the dough in a thick plastic bag to serve as a piping bag. I used the bag that the cassava starch came in. Make a small hole in one of the bottom corners of the bag for the dough to come out (ideally with a diameter of approximately 4 mm). Spread the dough in the rectangular aluminum pan, leaving space between each one because the cookies will expand. In the first batches, I used the inside of the pan, then I started placing the dough on the outside of the pan (bottom) because the rim of the baking sheet makes it difficult to drop the dough.
To speed things up, I used 2 pans. When I removed the bottom pan, I moved the pan that was on the top shelf to the bottom shelf. I removed the baked cookies from the pan, dropped dough on them, and placed the pan on the top shelf of the oven. And so on. Then it was very quick. I used a 200º oven. The cookies may be less crispy the next day. Bake them again; it's quick, and they will be much crispier.