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.
