Helena Covaneiro - 1 year ago
The hot oil method is the old way of doing cavacas. Also there was no milk added to the recipe. They would also let the cavacas dry up more in the oven and therefore, they would keep their crispness for longer. Re: the sugar glaze, they would do it that way or they would glaze the cavacas with a egg whites and sugar (beaten in a soft meringue) brush it on the cavacas and put them on a tabuleiro back in the oven to dry them up overnight. The oven had been pre-heated and then turned off.