Traditional Cuca: soft pasta and crunchy cover, success

Traditional cuca with cute pasta, crunchy crumbs and classic taste. Entrances

A traditional recipe for Cuca with organic yeast, with a soft base and fresh fruit (such as grapes or others of your choice), covered by a crunchy crumb

Enter for 4 people.

Classic (no restriction), vegetarian

Preparation: 03:00

Interval: 02:30

Tools

2 bowls (s), 1 removable pan (or more), 1 pan (s) (optional), 1 spatula (s)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Sponge ingredients:

– 6 g of dry biological yeast

– 120 ml of hot water

– 120 g of bread wheat flour

– 20 g of sugar disabled

Traditional Cuca mass ingredients (with organic yeast):

– 360 g of bread wheat flour

– 160 g of sugar

– 2 units (s) eggs

– 100 g of salt without salt (at room temperature)

– 180 ml of milk (or enough to give the point)

– 1 tablespoon (s) (coffee) of salt

– 1 tablespoon (s) (coffee) of cinnamon powder

– 1 tablespoon (s) (tea) of vanilla essence

Cover ingredients (Farofa / Crumble):

– 80 g of butter without cold salt

– 80 g of sugar

– wheat flour to taste

– Salt to Taste (Pinch)

– cinnamon powder to taste (pinch)

Fruit ingredients – assembly:

– 400 g of seedless grapes

Ingredients to finish:

– Glacing Sugar to Taste (optional)

Pre-repair:

1. Start with the preparation of the sponge (see preparation).
2. Use semi -free grapes to facilitate consumption. This recipe can also be made with other fruits of your choice.
3. Separate the ingredients: measure all the ingredients and leave them ready for use.
4. Prepare the pan: Grease the diameter of 22 cm and 8-10 cm high (02 portions – 1 medium cake) with butter and flour flour. Reserve.

PREPARATION:

Sponge preparation:

1. In a small bowl, mix a fresh organic yeast, brown sugar and hot water until they dissolve.
2. Add the flour and mix until it forms a homogeneous pasta.
3. Cover the bowl with plastic movies and leave to rest for 30 minutes or until the volume and form bubbles double.
4. Back to pre-preparation (article 2).

Preparation of pasta (manual or mixer):

1. In the bowl, mix the wheat flour, refined sugar and cinnamon.
2. Add the egg and butter to the ointment point. Mix until incorporated.
3. Add the prepared yeast and gradually add the milk. Mix until a soft and coherent dough is obtained (liquid often and sticky, without valley).
4. Finally, add salt, vanilla essence and mix well.
5. Mix until the dough is soft and coherent, with a consistency similar to a thick cake paste: it should be more solid than a cream, very sticky, without reaching the point of playing.
6. Note: the ideal point is similar to that of a thick cake, slightly sticky and as the folds, they will gain a sufficient structure to be spread in the shape and support the weight of the fruits and crumbs.
7. So do the rest.

Folds and fermentation:

1. First time:
   • Cover with plastic film and refrigerate for 15-30 minutes.
   • Sprinkle the dough with a little flour and slightly inhumidal hands to prevent the dough from attaching the ends to the center and folding gently.
   • Back to the refrigerator for another 15 minutes.
2. Second fold:
   • Sprinkle with a little more flour on the surface and repeat the first fold process and keep in the refrigerator for another 15-30 minutes
3. Third fold and growth in form:
   • After the last double, transfer the dough to the prepared form, spreading it evenly and gently without pressing to adapt it in the form.
   • Let it grow at room temperature for 1 hour or until it is doubled

Crumble (Cuca Sweeting Floor)

1. Mix the wheat flour, sugar and cinnamon and pinch the salt in a bowl.
2. Add the cold butter into pieces and, with the tip of the fingers, mix until it forms a wet and crumbled crumbs.
3. If you take some time to use, set aside in the refrigerator, covered.

Cuca Assembly:

1. Wash the grapes well without seeds. Cut them in half, if desired, to facilitate distribution and consumption.
2. After mass growth, distribute the grapes at the top, pressing slightly to repair them.
3. Sprinkle the crumb, covering the entire surface.

Cook the skin:

1. Bake the cuca in the preheated oven at 180 ° C for 30-40 minutes, or until the crumb is golden and the boiled pasta tees the toothpick on the sides of the dough and make sure that the crunchy and crunchy crunchy.

Finishing and assembly:

1. Remove from the oven and let it cool for 10-15 minutes before not move.
2. Serve the Traditional Cuca with organic yeast hot or ambient temperature.
3. Optional: sprinkle the icing sugar on the skin for a final touch.
4. Keep the skin in a covered container for a maximum of 2 days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.