This version is based on the referenced video method, with a balanced 50/50 split of polvilho azedo and polvilho doce.
Oil is reduced to improve control of richness while preserving classic expansion from the scalding step.
Designed for 12 medium units suitable for same-day serving or freezer batches.
- ⏲️ Prep time: ~30 min
- 🍳 Cook time: ~30 min
- 🍽️ Servings: 12 portions (about 63 g each before baking)
- ❄️ Freezer-friendly (unbaked portions)
Ingredients
Dry Base
- 150 g polvilho azedo
- 150 g polvilho doce
- 3 g fine salt
Hot Liquid (Scald)
- 200 mL whole milk
- 40 g neutral oil
Enrichment
- 1 egg
- 210 g half-fat cheddar, coarsely grated
- 30 g parmesan, finely grated
Directions
Mix and Scald
- Preheat oven to 210 C.
- Add polvilho azedo, polvilho doce, and salt to a large bowl and mix dry ingredients thoroughly.
- Heat milk and oil in a small saucepan over medium heat until it reaches a full simmer.
- Pour the hot liquid over the dry mix and stir with a spoon to scald the starch evenly.
- Let the mixture cool until warm but no longer hot to the touch.
Finish and Shape
- Add egg and knead until the dough is uniform and no dry starch pockets remain.
- If needed, adjust consistency with 10 mL milk at a time; target a soft dough that is tacky but shapeable.
- Add grated half-fat cheddar and parmesan, then knead just until distributed.
- Divide dough into 12 units of about 63 g each.
- Lightly oil hands and roll each unit into a smooth ball.
- Arrange on a tray with about 4 cm spacing between pieces.
Bake
- Bake at 210 C for 30 minutes until expanded and lightly golden.
- If browning is uneven, rotate tray and bake 5 minutes more.
- Serve hot for best crust and interior texture.
Portioning & Storage
Per portion (plated):
- 1 unit per portion for snack service
- 2 units per portion for breakfast service
Storage
- Refrigerator: 2 days (baked, covered)
- Freezer: 2 months (raw, shaped portions)
For freezing, chill shaped portions in a single layer first, then transfer to a sealed bag once firm.
Nutritional Information (Approximate)
(1 portion = 1 baked unit, about 55 g ready-to-eat weight)
| Nutrient | Per portion | Per 100 g |
|---|---|---|
| Energy | ~150 kcal | ~273 kcal |
| Protein | ~5.8 g | ~10.5 g |
| Total carbohydrates | ~15.5 g | ~28.2 g |
| Sugars | ~0.8 g | ~1.5 g |
| Fat | ~7.0 g | ~12.7 g |
| Saturated fat | ~3.1 g | ~5.6 g |
| Fibre | ~0.3 g | ~0.5 g |
| Sodium | ~220 mg | ~400 mg |
Sodium assumption: estimates include 3 g added salt plus typical sodium values for half-fat cheddar, parmesan, and egg.
Notes
- Equal azedo and doce starch gives a softer crumb than higher-azedo formulas while still expanding well.
- If dough is too firm after adding cheese, add milk in small increments to avoid dense results.
- Bake immediately after shaping for best rise, or freeze raw portions and bake from frozen with extra time.
- Reference video: https://www.youtube.com/watch?v=ZU_wbPigVRI