SECRET OF CONFETTIER - (COCADA)
White Cocada (Brazil)
(5 Recipes) MORE 7 OPTIONS)
Ingredients:
I - Option
2 kilos of freshly grated coconut at the time in the thick coarse
2 pounds of refined sugar
½ liter of cold water
1 cup of corn (glucose) glucose is used to give
2 large cinnamon sticks, 8 Indian carnations,
1 thin slice of ginger (optional)
Way of preparing:
Put the grated coconut, sugar, water, cinnamon stick, clove and ginger in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water is dry, before removing from the heat, add the glucose, mix well, until incorporated in the mass.
The glucose is white milky color serves to give alloy in the cocada, to be the true cocada. Commercial.
* GLUCOSE IS THE SECRET OF CONFECTIONER *
Let it rest for an hour in a cool, dry place, not in the refrigerator.
Remove cinnamon sticks, cloves and ginger.
Modeling:
Shape the cocadas with a deep spoon or two spoons, or a spatula of cake cut, or in aluminum or plastic molds.
After the kettles have been prepared, place to dry for 12 hours, on paper.
Store in the shop window, or store inside a display cabinet or in a cool, dry place, screened or filmed.
It can not put in the refrigerator, which hardens and dries a lot.
II Option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar until it turns to the color of guarana.
Care before making the coconut, not to burn too much sugar that gets bitter.
If you need to stop cooking, place the pan of burnt sugar in a bowl of ice water and plenty of ice.
III - Option:
White Coconut Ribbon with Coconut Shell
Make the same true white coconut, with the difference being that the coconut is cut into thin strips without taking out the brown part (film) that covers the whole coconut.
IV _ Option:
C o c a d e M a r r o m
Make the same white coconut recipe, except that you change the refined sugar to brown sugar.
V - Option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups sugar tea
2 cups tea juice pure passion fruit, does not serve industrialized.
1 cup of cold water
1 tablespoon full of glucose
Optional:
1 cup ground nuts
½ cup of raisins without seeds
Way of preparing:
Put in a large pot, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to a boil over medium heat stirring constantly for 30 minutes or until thoroughly dry.
After the coconut ready and cold add the ground walnuts and the raisins without seeds.
Let cool make a roll as if it were round or long cut gnocchi.
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Place in paper cups, or in silver or golden moldings, with a plastic lace washcloth.
OTHER FLAVORS:
Can do with other flavors such as purple potato, acerola pineapple, cashew, kiwi carambola and others.
Replace the passion fruit juice with any ingredients above, or you can put juice and the pulp together.
White Cocada (Brazil)
(5 Recipes) MORE 7 OPTIONS)
Ingredients:
I - Option
2 kilos of freshly grated coconut at the time in the thick coarse
2 pounds of refined sugar
½ liter of cold water
1 cup of corn (glucose) glucose is used to give
2 large cinnamon sticks, 8 Indian carnations,
1 thin slice of ginger (optional)
Way of preparing:
Put the grated coconut, sugar, water, cinnamon stick, clove and ginger in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water is dry, before removing from the heat, add the glucose, mix well, until incorporated in the mass.
The glucose is white milky color serves to give alloy in the cocada, to be the true cocada. Commercial.
* GLUCOSE IS THE SECRET OF CONFECTIONER *
Let it rest for an hour in a cool, dry place, not in the refrigerator.
Remove cinnamon sticks, cloves and ginger.
Modeling:
Shape the cocadas with a deep spoon or two spoons, or a spatula of cake cut, or in aluminum or plastic molds.
After the kettles have been prepared, place to dry for 12 hours, on paper.
Store in the shop window, or store inside a display cabinet or in a cool, dry place, screened or filmed.
It can not put in the refrigerator, which hardens and dries a lot.
II Option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar until it turns to the color of guarana.
Care before making the coconut, not to burn too much sugar that gets bitter.
If you need to stop cooking, place the pan of burnt sugar in a bowl of ice water and plenty of ice.
III - Option:
White Coconut Ribbon with Coconut Shell
Make the same true white coconut, with the difference being that the coconut is cut into thin strips without taking out the brown part (film) that covers the whole coconut.
IV _ Option:
C o c a d e M a r r o m
Make the same white coconut recipe, except that you change the refined sugar to brown sugar.
V - Option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups sugar tea
2 cups tea juice pure passion fruit, does not serve industrialized.
1 cup of cold water
1 tablespoon full of glucose
Optional:
1 cup ground nuts
½ cup of raisins without seeds
Way of preparing:
Put in a large pot, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to a boil over medium heat stirring constantly for 30 minutes or until thoroughly dry.
After the coconut ready and cold add the ground walnuts and the raisins without seeds.
Let cool make a roll as if it were round or long cut gnocchi.
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Place in paper cups, or in silver or golden moldings, with a plastic lace washcloth.
OTHER FLAVORS:
Can do with other flavors such as purple potato, acerola pineapple, cashew, kiwi carambola and others.
Replace the passion fruit juice with any ingredients above, or you can put juice and the pulp together.
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