The coca is a dough, typical of the Spanish Mediterranean space, which might be crammed with candy and savory components. Is coca mass recipe It has shut ‘kin’ like focaccia, fougasse, lahmacun, pid, Arabic breads like pita and even pizza.
On this case it has a candy filling based mostly on Quince, a typical autumn fruit, with a tricky and fairly tough flesh that’s normally solely used to cook dinner candy or quince meat. Though in look it’s fruit cake resembles apple pie, it has nothing to do with it: neither coca mass nor the filling are alike.
Is Quince coca recipe It’s actually stunning, as a result of the fruit is honeyed, with a really totally different texture from the one it has uncooked; its acid level continues to be the protagonist, though with a lot much less presence; and the dough is sort of a skinny bread, with crunchy edges and the style of olive oil provides it a special taste from different candy doughs.
Do you dare to do that Quince coca recipe?
Quince coca recipe
Components (for a 35×25 cm coca):
– Earlier ferment:
40 grams of wheat flour
20 grams of water
0.2 grams of contemporary yeast (a ball the dimensions of a lentil) or 0.1 of dry yeast (little or no, the tip of a teaspoon)
The earlier ferment
200 grams of wheat flour
25 grams of water
1 egg M
50 grams of olive oil
20 grams of sugar
four grams of salt (one teaspoon)
four grams of contemporary yeast (a marble-sized ball) or 1.three grams of dry yeast (1/four teaspoon)
-For the filling:
1-2 quinces (I normally have a big one)
70 grams of brown sugar (40 + 30)
The way to put together quince coca step-by-step
Combine the components of the earlier ferment, make a ball and depart in an hermetic container for 8-12 hours.
In the event you do by hand, break the earlier ferment into items and put in a big bowl with the remainder of the components of the dough. Combine properly till you get a uniform dough and let it relaxation for 15 minutes lined with a material or clear movie. Then, knead till you get a high quality dough. Put in a bowl, cowl and let stand 1:30 hours.
In the event you do with kneader, break the earlier ferment into items and put within the kneading bowl with the remainder of the components of the dough. Knead for about 5 minutes, till you get a high quality dough. Put in a bowl, cowl and let stand 1:30 hours.
Switch the dough to the countertop, flatten it along with your hand and stretch it on a sheet of greaseproof paper till you get a rectangle of about 35×25 cm. Cowl and let stand once more 1:30 hours.
Peel the quince, minimize it into quarters and take away the core. Lower into skinny slices with the assistance of a mandolin or a pointy knife. Place the quince slices on the dough, overlapping half on the earlier sheet. Sprinkle with 40 grams of brown sugar and drizzle with the olive oil.
Bake barely beneath medium peak in a preheated 180ºC oven with warmth up and down, with out air, for 35 minutes. The quince must be very tender and the dough golden brown. Take out of the oven, sprinkle with 30 grams of brown sugar and let it heat on a rack.
Suggestions and methods for cooking an ideal quince cake
→ Quince is a tough fruit, watch out when peeling and slicing.
→ If you do not know how you can knead, don’t be concerned: fold the dough on itself and roll it on the counter, flip 90 levels and begin over. Repeat this operation till the dough is skinny and easy.
→ Haven’t got brown sugar? Use ‘regular’ white sugar. I wish to put in brown sugar as a result of it provides a caramelized taste.
Fountain: Iban Yarza