COCA DE VIDRE Desearía Merendarla cada día (Receta Tradicional Catalana)

Coca de vidre is a traditional Catalan recipe made with simple ingredients. Also called "Coca de cristal," it's a very thin and crunchy traditional sweet with a delicious anise and sugar flavor. Don't miss how to make coca de vidre by following the step-by-step instructions in this video. 00:00 Coca de Vitre Recipe 00:09 Prepare the dough 01:37 Knead and let it rest 02:29 Divide into four parts and let each one rest 03:20 Roll out with a rolling pin 04:11 Add oil, sugar, and pine nuts to each Coca de Vitre 04:49 Bake, brush with anise, and let it cool 05:39 Final result of the Coca de Vitre Coca de Vitre Recipe with Anise (or Easy Coca de Vitre) 🛒 Ingredients (4 large units): 🔸 250 g strong flour (1 ⅔ cups) 🔹 65 ml milk (at room temperature) (1/4 cup) 🔸 60 ml water (at room temperature) (1/4 cup) 🔹 3 g dried baker's yeast (1 tsp) 🔸 60 ml olive oil (¼ cup) 🔹 5 g salt (1 tsp) 🔸 Sugar 🔹 Anise liqueur 🔸 30 g pine nuts (optional) (3 tbsp) 🔹 Olive oil for brushing 🍳 Coca de Vidre, step by step: 1️⃣ In a large bowl, place the flour. Make a well in the center with a spoon. Pour in the milk and water, both at room temperature. Then, add the yeast and then the oil. Distribute the salt along the outermost edge of the flour mixture (so that it doesn't come into direct contact with the yeast, as it slows down its fermentation). 2️⃣ Mix everything with a spoon from the center to the edges. When you see that the dough is too stiff to continue with the spoon, knead it by hand until there is no more flour left in the bowl. 3️⃣ Transfer the dough to a work surface and knead for about 10 minutes. 4️⃣ Place it in the bowl, cover it with plastic wrap to prevent it from drying out, and a cloth. Let it rest for 30 minutes. Meanwhile, if you're adding pine nuts, soak them in water to prevent them from burning while baking. 5️⃣ Deflate the dough. Divide it into 4 portions and roll each into balls. Cover them with plastic wrap and let them rest for 15 minutes. 6️⃣ Using a rolling pin, roll the dough out into long, very thin pieces. Gather them with the rolling pin and place them on parchment paper (depending on the size, you should make 2 batches of 2 pieces). When transferring them, they may shrink, so I roll them out slightly on the paper. 7️⃣ Transfer them to a baking tray. Add a generous drizzle of olive oil on top of each one and spread it with your fingers or a brush. Sprinkle a generous layer of sugar over the top and a few drained pine nuts. 8️⃣ Bake in a preheated oven at 200°C (390°F), with the top and bottom heat removed, fan-assisted, for 12-15 minutes. The top should be darkly toasted, but not burnt. Remove from the oven, brush the top with anise while still warm, and let cool on a wire rack. Repeat the process with the remaining dough. 👌 Notes: 🌿 I cover them with baking paper and then aluminum foil, and they keep perfectly for 3 days (I can't say more, as they didn't last long). 🌿 You can use just water to make the dough. 🛒 Our #FoodandGlory Products on AMAZON: 📌 Discover the products used in our videos here 👇👇👇 🇪🇸 https://www.amazon.es/shop/foodandglo... 🇺🇸 https://www.amazon.com/shop/foodandgl... *By purchasing through this affiliate link, you'll be supporting Food and Glory with a small commission at no additional cost to the product price. Thank you for supporting our project. 📧 You can contact us here: Email: [email protected]