Italian Chocolate Cuca
Ingredients
Part Preparo
Part Recheio
Part Acabamento
Process
01. Place Zito, wheat flour, salt, and margarine in the mixer and mix until homogeneous.
02. Add part of the cold water (300 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (180 ml), mixing on high speed (speed 2) for about 5 minutes or until the windowpane stage is reached.
04. Divide into portions of 380 g.
05. Cover with plastic. Let rest for 10 minutes.
FILLING
01. Roll out the dough into a rectangular shape (25 x 18 cm).
02. Spread 150 g of Zeelandia Recheio de Brigadeiro and 30 g of chocolate chips over each piece of dough.
03. Roll the ends towards the center along the length, forming two spirals.
04. Place in a greased baking dish for cobbler (25 x 15 x 4 cm).
05. Moisten hands with water and spread the dough until an even thickness is achieved.
FINISHING
01. Mix wheat flour, starch, sugar, and margarine until a crumb mixture is formed.
02. Spread 150 g of the crumb mixture on the surface of each cobbler.
03. Ferment in a fermentation chamber (32°C) for approximately 50 minutes or until ready.
04. Bake at 190°C for approximately 40 minutes in a deck oven on a French bread baking tray.
05. Cool down. Unmold.
Tips
- Alternative baking:
* Turbo Oven: 150°C for approximately 35 minutes.
Yield
5 Units of 660 g
Equipment
Mixer , Oven , Scale , French Bread Baking Tray , Cobbler Baking Pans , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 7.3 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 2.0 | % VD (*) |
| Gorduras totais (g) | 5.0 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 104 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Italian Chocolate Cuca
Ingredients
Part Acabamento
How to make it
PREPARATION
01. Place Zito, wheat flour, salt, and margarine in the mixer and mix until homogeneous.
02. Add part of the cold water (300 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (180 ml), mixing on high speed (speed 2) for about 5 minutes or until the windowpane stage is reached.
04. Divide into portions of 380 g.
05. Cover with plastic. Let rest for 10 minutes.
FILLING
01. Roll out the dough into a rectangular shape (25 x 18 cm).
02. Spread 150 g of Zeelandia Recheio de Brigadeiro and 30 g of chocolate chips over each piece of dough.
03. Roll the ends towards the center along the length, forming two spirals.
04. Place in a greased baking dish for cobbler (25 x 15 x 4 cm).
05. Moisten hands with water and spread the dough until an even thickness is achieved.
FINISHING
01. Mix wheat flour, starch, sugar, and margarine until a crumb mixture is formed.
02. Spread 150 g of the crumb mixture on the surface of each cobbler.
03. Ferment in a fermentation chamber (32°C) for approximately 50 minutes or until ready.
04. Bake at 190°C for approximately 40 minutes in a deck oven on a French bread baking tray.
05. Cool down. Unmold.
Tips
- Alternative baking:
* Turbo Oven: 150°C for approximately 35 minutes.
Yield
5 Units of 660 g
Equipment
Mixer , Oven , Scale , French Bread Baking Tray , Cobbler Baking Pans , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 7.3 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 2.0 | % VD (*) |
| Gorduras totais (g) | 5.0 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 104 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.