Coca de cuarto


  •  4 eggs
  • 250 grams of flour
  • 250 grams of sugar (11/4 cups)
  • 250 grams of milk
  • 125 milliliters of sunflower oil
  • 1 lemon, zest
  • 2 sachets of soda or raising agent

To start with the Coca Maria recipe, you must first turn on the oven at 170 ºC with heat up and down without a fan. Next, buy a 25x25 square mold and line with greaseproof or baking paper.

Start the coca Maria by separating the whites from the yolks, add each one in a bowl.

In the bowl of yolks add the sugar, beat with a whisk and mix these two ingredients very well.

Pour in the oil and mix. Then add the milk and mix again. Also zest the peel of a lemon and incorporate.

Pour in the flour and mix with the raising sachets. Then sift the flour and add to the mixture little by little, stirring well.

Beat the egg whites until stiff with an electric whisk or by hand, they will be ready when the egg whites begin to form peaks. When the egg whites are ready, add little by little to the coca Maria dough with enveloping movements until the egg whites are mixed.

Add all the dough to the mold and sprinkle sugar all over the surface to make it crispy. Then, put in the oven in the central part with heat up and down for 40 minutes or so, depending on the oven. It will be ready when, when you prick the toothpick in the center, it comes out dry. If while making the sweet coca you notice that the surface browns too much and is not yet done inside, place a sheet of silver foil on top, this will prevent it from burning.

When you notice that the toothpick comes out dry, remove the coca María and let it cool on a wire rack. Ready to eat the coca María, coca de llanda valenciana or coca boba! 


ENJOY YOUR MEAL

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