White Brazilian Cocada and Other Industrial
Chef's Secret
Cocada Branca Baiana of the State of Bahia
I Option:
Ingredients:
2 pounds of fresh coconut grated on the hour in the thick or thin drain.
2 pounds of refined sugar
½ liter of cold water
1 cup (tea) corn glucose
2 large cinnamon sticks, remove after ready
2 ginger slices Optional
Way of preparing:
Put the grated coconut, the sugar, the water, the cinnamon stick and the ginger, in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water has dried.
Let the baking pan cool and place the glucose, mix well.
Let it rest for 10 to 15 minutes, in a cool place.
Remove the cinnamon sticks and the ginger slices, mold them with a spoon or a cake spoon, or in aluminum or plastic cups.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store and store inside a display cabinet or in a cool place.
Do not put in the refrigerator, which hardens and dries a lot and sometimes gets luscious.
Chef's Secret:
Corn glucose is to give alloy and sheen, or true coconut point.
II Option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that burns the sugar, before making the cocada, being careful not to burn the sugar that gets bitter.
III Option:
White Coconut With Coconut Shell
Make the true white coconut the same, the difference is that it grazes the coconut without removing the bark
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
N o t a:
The recipe for cocada baiana is the true cocada Industrial
V Option:
Coconut Coconut With Passion Fruit
Ingredients:
3. cups freshly grated coconut (tea)
3. cups of sugar
2.x cups of juice Concentrated passion fruit Natural
1 cup cold water (tea)
1 tablespoon full of glucose
Ingredients Optional:
1 cup ground (tea) walnuts
½ cup of raisins
Way of preparing:
Put in a pan the sugar the fresh coconut grated the juice of passion fruit, cold water and glucose.
Bring to medium heat stirring constantly for 30'40 'minutes or until dry.
Add the ground walnuts and raisins, before cooling.
Let it cool, then make a roll as if it were a 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.
Can do with other flavors such as purple potato, pineapple among others.
Chef's Secret
Cocada Branca Baiana of the State of Bahia
I Option:
Ingredients:
2 pounds of fresh coconut grated on the hour in the thick or thin drain.
2 pounds of refined sugar
½ liter of cold water
1 cup (tea) corn glucose
2 large cinnamon sticks, remove after ready
2 ginger slices Optional
Way of preparing:
Put the grated coconut, the sugar, the water, the cinnamon stick and the ginger, in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water has dried.
Let the baking pan cool and place the glucose, mix well.
Let it rest for 10 to 15 minutes, in a cool place.
Remove the cinnamon sticks and the ginger slices, mold them with a spoon or a cake spoon, or in aluminum or plastic cups.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store and store inside a display cabinet or in a cool place.
Do not put in the refrigerator, which hardens and dries a lot and sometimes gets luscious.
Chef's Secret:
Corn glucose is to give alloy and sheen, or true coconut point.
II Option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that burns the sugar, before making the cocada, being careful not to burn the sugar that gets bitter.
III Option:
White Coconut With Coconut Shell
Make the true white coconut the same, the difference is that it grazes the coconut without removing the bark
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
N o t a:
The recipe for cocada baiana is the true cocada Industrial
V Option:
Coconut Coconut With Passion Fruit
Ingredients:
3. cups freshly grated coconut (tea)
3. cups of sugar
2.x cups of juice Concentrated passion fruit Natural
1 cup cold water (tea)
1 tablespoon full of glucose
Ingredients Optional:
1 cup ground (tea) walnuts
½ cup of raisins
Way of preparing:
Put in a pan the sugar the fresh coconut grated the juice of passion fruit, cold water and glucose.
Bring to medium heat stirring constantly for 30'40 'minutes or until dry.
Add the ground walnuts and raisins, before cooling.
Let it cool, then make a roll as if it were a 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.
Can do with other flavors such as purple potato, pineapple among others.
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