Conchas

Conchas

Ingredients

BakeMark Products Used

Brand Product or Type SKU Link
Trigal Dorado Concha Mix 48285
BakeSense AP Palm Shortening 17220
Trigal Dorado Fresh Yeast 35179
Trigal Dorado Concha Stamp 35089

Alternate Products Used

Brand Product or Type SKU Link
Trigal Dorado Bizcocho Mix 30782
BakeSense IE All Purpose Shortening 17217

Directions

MIX

Mix the dough following the directions provided on each bag of Trigal Dorado Concha Mix for a small batch. Let the dough rest for 15 minutes.

PASTA TOPPING

  • 1½ LB Granulated sugar
  • 2 ½ LB Pastry flour
  • 1 ½ LB Powdered sugar
  • 2½ LB Cake flour
  • 3 LB All-purpose shortening

Mix both sugars and the all-purpose shortening on low for 1 minute, then on medium for 3 minutes. Add pastry flour and cake flour. Mix 1 minute on medium. Divide the pasta into 4 pieces. Color 1 piece yellow and another pink. Flavor another with dark cocoa. Leave the last piece plain.

MAKE UP

  • Scale and cut into 3 oz. pieces, round them up and place them on paper lined baking trays. Let the dough rest for an additional 15 minutes.
    Coat your hands with BakeSense All Purpose Palm Shortening to grease and flatten each piece. Coat your hands lightly with flour. Scale and flatten approx. ½ oz. pasta topping (see recipe above) to apply on the top of each dough ball.
  • Stamp the shell design on the top of the pasta topping with a Trigal Dorado Concha Stamp.

BAKE

Proof for 30-45 minutes until ¾ of final size. Bake at 350-380°F until a light golden brown, approx. 22-25 minutes.