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Home Dish Mexican Sweet Breads: Conchas or the Pan Dulce

Mexican Sweet Breads: Conchas or the Pan Dulce

Name: How to cook Mexican Sweet Breads: Conchas or the Pan Dulce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 11-12 pieces
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Mexican Sweet Breads: Conchas or the Pan Dulce

This one’s an extremely delectable, decadent and filling for anyone’s sweet tooth cravings… FYI: This so much belongs typically to the Mexican Cultures & Traditions, that these are well presented during celebrations & everyday events

Ingredient

Food ration :

11-12 pieces

Cooking time :

1.5 hrs. Prep Time: 2-3 hrs.

600 gms

of All-purpose flour/Maida

Eggs: Large

1/4 tsp

Salt

1/2 Cup

Fresh Milk: Warm (NOT HOT)

1 tsp

Dry Instant Yeast

1 tsp

Sugar

1/2 Cup

Caster Sugar

1/2 Cup

Butter: Melted

1/8 Cup

Butter: Melted (To Grease the Bowl for Proofing the Dough)

1 Cup

All-purpose flour/Maida

1/2 tbsp

Vanilla Essence/Extracts

As required

For the Choco-Coffee-Berry Trousseau: The same Vanilla Filling: Divided into 3 equal parts

1.5-2 tbsps

Dehydrated Berry Powder or Alternatively, you can use Pink Colour too- I always prefer sticking to the Organics

1 tbsp

Cocoa Powder

1/2 tbsp

Coffee Powder

1-2

Baking Tray/s: Lined up with the Parchment Paper & Greased

Cooking instructions

* Step 1

To Begin With: With the aforesaid measurements, proof the yeast in the warm milk & next step is to incorporate the same with the rest other dry and wet ingredients once it’s been already done with its proofing…Sift all the dry ingredients, at least twice which’s always highly recommended

* Step 2

In a mixing bowl: Add in the measured sugar & break open the eggs, mix them well together until nicely combined and well blended, then add in the Maida, slowly & in Batches while mixing them each time to make it well blended & incorporated with the already mixed wet mixture

* Step 3

Once all the Maida are mixed into it, knead it at least 20-30 mins. depending on how sticky your dough is yielded…If it’s more sticky, it’s all the more good and the kneading time exceeds on that without adding any further flour to it (just dusting the work station or the platform where you’re kneading it)

* Step 4

Most of the times, all that it needs- A proper, organised & meticulous kneading to get to a supple, smooth and aerated dough…Once the kneading is completed & we’ve gotten our desired dough texture- place it back to a generously buttered bowl with a cover, apply the butter all over it, coating it well- Cover it with its lid and allow it to rise now…Mine took about 1.5 hrs to get a proper desired rise in it

* Step 5

In the interim: Let’s prepare our different types of Trousseaus…Well, I wanted to go about a few more ways in it, however ended up with just 2 more different variants for the time being… It’s the Choco-Coffee-Berry Trousseau and the Coffee-Chocolate Trousseau along with the basic one Vanilla Trousseau

* Step 6

In a separate mixing bowl: Add in the required measured ingredients for the same- Initially, we need to prepare the basic Vanilla Trousseau for it, once all are well mixed, blended & incorporated- Knead this sweet dough mixture well enough too & divide it into 3 equal portions- In which, one portion of the Vanilla to be kept as is…The other 2 halves to be mixed further in with our desired flavourful and colourful trousseaus

* Step 7

There you go…Once that’s done too- Set it aside and cover it until its later use in the process…Post the proofing, the well risen dough need be punctured now to release the trapped air inside it- Then dusting the work station/platform, knead it again for another a couple of mins time before dividing it into your desired sizes-

* Step 8

The sizes, I’ve shown it herein- That typically gives me around 11-12 Conchas… So, hence goes the division in accordance with the same- Once done doing so, now the intricate part comes wherein, we need to merge both the concha dough balls & the sweet colourful trousseaus over it…This step takes quite sometime, patience & dedication- Since the upper textures of the Conchas should be crumbly wherein the inside of it should be absolutely as soft, springy & spongy as any other breads/loafs

* Step 9

Placing each Concha dough-lets we need to put the trousseaus on the top of it by covering its entire top base ensuring, its well covered- As much as is possible…even the sides of the Concha doughs should be well covered, flatten it gently post covering it by gently pressing it & directly keep placing them, one by one- Once they’re all Covered by its individual respective trousseau fillers

* Step 10

After all are done- Now, comes the time to give it its Concha designs on the top- CONCHA in Spanish means SEA SHELLS- Hence, the shapes that are ideally given to it are quite similar of bearing its certain resemblance to the same- If you already have the Concha Cutters the work is much more easier but if not (as I surely didn’t have one) in that case you need to draw it manually with any sharp objects- That can be hold as a pan & the lines of Concha Designs can be embossed onto it

* Step 11

After that’s done again, it’s the TIME- For its Final Proofing and that takes another long period of time depending on part of the country/continent/states, you’re living in- For me, it took about another 15 hrs time…Finally, bake it in a preheated oven at 180C or 350F for not more than, about 15-20 mins. time

* Step 12

Turning off the Oven once the Baking Process is completed- Allow it to rest inside it for another 5-6 mins time before taking it out & allow it to cool down initially on the Baking Tray itself (Reason: If you try to flip it up from it, chances are you might damage its body being absolutely soft & immensely vulnerable at that stage) once a bit cooled down then transfer it to onto the Cooling Rack for its proper & complete cooling process

* Step 13

Finally, we’re there- TIME, to taste, showcase & relish this beautiful creations on earth, You might crack a subtle smile to yourself for that & the way you’ve created/recreated the same Well, why waste time, any further now…?! It’s now simply ready to be grabbed in, just right away