White Cocada Commercial With Secret Chef
Recipe for Beginner or Professional in the Area of Confectionery
Ingredients:
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 (tea) corn glucose
2 large sticks of cinnamon,
8 blackheads from India,
Way of preparing:
Put the grated coconut, the sugar, the water, the cinnamon stick and the clove in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water has dried.
Let the kettle dough cool then add the glucose, mix well.
Let it rest for an hour in a cool, dry place, not in the refrigerator.
Remove the cinnamon sticks, the clove.
Mold the cocadas with the help of a deep spoon or a shovel to cut cake, or in aluminum or plastic molds.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store in the shop window or store inside a closet with a screen or in a cool dry place, protected with a screen or filó.
It can not put in the refrigerator, which hardens and dries a lot.
Note:
Chef's Secret.
Corn glucose is to give alloy, and not dry, is the point of true coconut.
I option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar before making the cocada, being careful not to burn the sugar that gets bitter.
II option:
White Coconut With Coconut Shell
Make the same true white coconut, with the difference is that it cuts the coconut without taking the film that covers the whole coconut.
III 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.
Note:
The recipe for white coconut is the true commercial coconut.
IV option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups (tea) sugar
2 cups (tea) of concentrated passion fruit juice
1 cup cold water (tea)
1 tablespoon full of glucose
Optional:
1 cup ground (tea) walnuts
½ cup of tea without raisins
Way of preparing:
Put in a large saucepan, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to medium heat stirring constantly for 30 'to 40' minutes or until dry.
Before you take it out of the fire, add the glucose.
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 rounded swallow.
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Put in paper cups, or in silver, gold-colored bowls, with a plastic lace washcloth.
It can do with other flavors such as purple potato, pineapple, acerola, cashew, kiwi carambola and others.
Recipe for Beginner or Professional in the Area of Confectionery
Ingredients:
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 (tea) corn glucose
2 large sticks of cinnamon,
8 blackheads from India,
Way of preparing:
Put the grated coconut, the sugar, the water, the cinnamon stick and the clove in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water has dried.
Let the kettle dough cool then add the glucose, mix well.
Let it rest for an hour in a cool, dry place, not in the refrigerator.
Remove the cinnamon sticks, the clove.
Mold the cocadas with the help of a deep spoon or a shovel to cut cake, or in aluminum or plastic molds.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store in the shop window or store inside a closet with a screen or in a cool dry place, protected with a screen or filó.
It can not put in the refrigerator, which hardens and dries a lot.
Note:
Chef's Secret.
Corn glucose is to give alloy, and not dry, is the point of true coconut.
I option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar before making the cocada, being careful not to burn the sugar that gets bitter.
II option:
White Coconut With Coconut Shell
Make the same true white coconut, with the difference is that it cuts the coconut without taking the film that covers the whole coconut.
III 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.
Note:
The recipe for white coconut is the true commercial coconut.
IV option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups (tea) sugar
2 cups (tea) of concentrated passion fruit juice
1 cup cold water (tea)
1 tablespoon full of glucose
Optional:
1 cup ground (tea) walnuts
½ cup of tea without raisins
Way of preparing:
Put in a large saucepan, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to medium heat stirring constantly for 30 'to 40' minutes or until dry.
Before you take it out of the fire, add the glucose.
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 rounded swallow.
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Put in paper cups, or in silver, gold-colored bowls, with a plastic lace washcloth.
It can do with other flavors such as purple potato, pineapple, acerola, cashew, kiwi carambola and others.
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