German Grape Cuca
Ingredients
Part Preparo
Part Acabamento
Part Recheio
Process
01. Place the Zito, wheat flour, salt, and margarine in the mixer and mix until well combined.
02. Add part of the cold water (400 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (170 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Divide into portions of 330 g.
05. Place in a previously greased cuca mold (23 x 15 x 5 cm).
06. Cover with plastic. Let it rest for 10 minutes.
07. Moisten your hands with water and spread the dough to obtain an even thickness.
01. Cut the grapes in half.
02. Using a piping bag with a serrated tip, spread 100 g of Cremulzin Ready Pastry Cream over each dough.
03. Spread 200 g of grapes over the pastry cream.
FINISHING
01. Mix the wheat flour, starch, sugar, and margarine until a crumb mixture is formed.
02. Sprinkle 100 g of the crumb mixture over the surface of each cuca.
03. Allow to 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 tray.
05. Cool and unmold.
Tips
- Alternative baking:
* Turbo Oven: 150°C for approximately 35 minutes.
Yield
6 Units of 642 g
Equipment
Mixer , Oven , Piping Bag , Scale , French Bread Tray , Knife , Cuca Molds , Serrated Tip , Cutting Board , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 101 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 4.4 | % VD (*) |
| Aç adicionados (g) | 4.1 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 3.2 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 87 | % 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.
German Grape Cuca
Ingredients
Part Acabamento
Part Recheio
How to make it
PREPARATION
01. Place the Zito, wheat flour, salt, and margarine in the mixer and mix until well combined.
02. Add part of the cold water (400 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (170 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Divide into portions of 330 g.
05. Place in a previously greased cuca mold (23 x 15 x 5 cm).
06. Cover with plastic. Let it rest for 10 minutes.
07. Moisten your hands with water and spread the dough to obtain an even thickness.
01. Cut the grapes in half.
02. Using a piping bag with a serrated tip, spread 100 g of Cremulzin Ready Pastry Cream over each dough.
03. Spread 200 g of grapes over the pastry cream.
FINISHING
01. Mix the wheat flour, starch, sugar, and margarine until a crumb mixture is formed.
02. Sprinkle 100 g of the crumb mixture over the surface of each cuca.
03. Allow to 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 tray.
05. Cool and unmold.
Tips
- Alternative baking:
* Turbo Oven: 150°C for approximately 35 minutes.
Yield
6 Units of 642 g
Equipment
Mixer , Oven , Piping Bag , Scale , French Bread Tray , Knife , Cuca Molds , Serrated Tip , Cutting Board , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 101 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 4.4 | % VD (*) |
| Aç adicionados (g) | 4.1 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 3.2 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 87 | % 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.