Ingredients
Makes 16 conchas of 65 grams each
Dough
500 grams of all-purpose flour
150 grams of sugar
11 grams of instant yeast
180 ml warm milk (110 degrees Fahrenheit or 43 Centigrades)
2 eggs, at room temperature
1 yolk, at room temperature
120 grams of unsalted butter, at room temperature
20 grams lard
3/4 teaspoon salt
Note: If the lard has an intense aroma, use 10 grams of lard and 130 grams of butter instead.
Topping
150 grams of flour
150 grams of icing sugar
150 grams of vegetable shortening
1/4 teaspoon vanilla
Ingredientes
Masa
500 gramos de harina
150 gramos de azúcar
8 gramos (3/4 cucharadita) de sal
180 ml leche tibia (110 degrees Fahrenheit or 43 Centigrades)
11 gramos levadura en polvo instantanea
2 huevos, a temperatura ambiente
1 yema, a temperatura ambiente
120 gramos mantequilla sin sal, a temperatura ambiente
20 gramos manteca de cerdo
3/4 cucharadita de sal
2 cucharaditas de vainilla
Notes
- If the lard has an intense aroma, use 10 grams of lard and 130 grams of butter instead.
- Bread flour will result in a softer texture.
Cobertura
150 gramos de harina
150 gramos de azúcar glass
150 gramos de manteca vegetal
1/4 cucharadita de vainilla
Directions
1. Combine flour, sugar, instant yeast, and salt in the bowl of a standing mixer, fitted with the paddle attachment. Mix for a few seconds to combine well. Add the warm milk and mix until the dough forms. Add eggs and yolk, butter, and lard.
2. Continue mixing at medium speed at intervals of 5 minutes allowing the dough to rest for 5 minutes until the dough is very soft and elastic and a membrane forms when stretched.
3. Shape the dough into a ball, place it in the bowl of the standing mixer, cover it with plastic film, and let it rest in a warm place until it grows considerably --at least double the original size. A turned-off oven with the light on will provide a constant temperature ideal for the dough to rise.
4. Prepare the topping by softening the shortening until creamy, and then adding the confectioner's sugar. Finally, add the flour little by little. The topping should become a soft but unified paste that doesn’t crumble easily. Set aside.
5. Once the dough has risen and doubled in size, place it on a floured surface and fold it into itself three or four times. Divide the dough into 16 pieces (65 grams each). Shape into balls.
6. Preheat the oven to 325 degrees Fahrenheit.
7. Place the balls onto baking sheets covered with parchment paper. Allow at least 2 inches between the conchas. Using your hands, grease the top of each ball with shortening. This step will allow the topping to adhere to the dough and not fall off.
8. Roll the topping mix into a long log and divide it into 16 balls. Using a "tortillero" flatten each ball and place it on top of each concha. Use a concha cutter or a knife to make decorating cuts, such as concha, trellis, or spiral.
9. Cover the conchas with film and allow the conchas to rise in a warm place until they are almost double in size, 1 to 2 hours. Don't let them rise any longer because they may collapse when you bake them.
10. Bake the conchas for 20 minutes or until the dough in between the topping looks light brown.
Notes
- Start early in the morning to have enough time to let the dough rest. The dough can be made a day ahead and be stored in the fridge to bake the next day.
- Half the dough can be frozen in a freezer bag for later use. Defrost it overnight and then shape the conchas. The shaped conchas with the topping on can also be frozen. Defrost until they rise and bake as indicated.
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