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    Conchas Official Recipe

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    The document provides a recipe for Mexican conchas, a traditional Mexican sweet bread. The recipe was developed by the co-founder to honor his family's tradition and introduce conchas to new kitchens. The conchas combine Spanish and indigenous Mexican baking traditions and techniques that have evolved over centuries.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Conchas Official Recipe

    Uploaded by

    hello
    66 views2 pages
    The document provides a recipe for Mexican conchas, a traditional Mexican sweet bread. The recipe was developed by the co-founder to honor his family's tradition and introduce conchas to new kitchens. The conchas combine Spanish and indigenous Mexican baking traditions and techniques that have evolved over centuries.

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    The document provides a recipe for Mexican conchas, a traditional Mexican sweet bread. The recipe was developed by the co-founder to honor his family's tradition and introduce conchas to new kitchens. The conchas combine Spanish and indigenous Mexican baking traditions and techniques that have evolved over centuries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    66 views2 pages

    Conchas Official Recipe

    Uploaded by

    hello
    The document provides a recipe for Mexican conchas, a traditional Mexican sweet bread. The recipe was developed by the co-founder to honor his family's tradition and introduce conchas to new kitchens. The conchas combine Spanish and indigenous Mexican baking traditions and techniques that have evolved over centuries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    RISE

    BAKING LAB
    MEXICAN CONCHAS
    Our co-founder Luis has been making these seashell-inspired
    sweet breads with his family since he was a child in Mexico. He
    has developped this recipe to honour his relatives and Latino
    community and introduce conchas to every kitchen.
    Conchas are a beloved and iconic part of Mexican cuisine,
    dating back to the early colonial period. This iconic sweet bread
    or “Pan Dulce” combines Spanish baking traditions like wheat
    flour and sugar with Indigenous Mexican flavours of vanilla and
    cocoa beans.
    Concha baking techinques have evolved over the centuries,
    embodying the essence of Mexico’s rich culinary history and can
    be found in Mexican bakeries and kitchens across the world.

    INGREDIENTS

    Concha covering (20g/covering)


    100 g all-purpose flour
    100 g icing sugar
    100 g lard (or vegetable shortening)
    7.5 g vanilla extract (for vanilla conchas)
    10 g cocoa (for chocolate conchas)

    Concha dough (60g/concha)


    175 g milk
    22.5 g instant yeast
    600 g all-purpose flour
    7.5 g salt
    2 eggs
    10 g vanilla extract
    87.5 g sugar
    75 g butter, cut into cubes, room temperature
    30 g lard
    100 g orange juice
    Zest of 2-3 oranges

    METHOD

    1. Make the concha covering


    Sift flour and icing sugar together in a bowl. Add the lard and mix
    by hand until a consistent dough is formed. Separate the dough
    in half. In one bowl add the vanilla and in the other the cocoa
    RISE BAKING LAB powder. Mix seperately to incorporate. Cover with plastic wrap
    so as not to form a skin, press down, and store in fridge.
    hello@risebakinglab.com
    ...continued on page 2.
    (604) 768-6579
    @risebakinglab
    2. Make the concha dough Concha coverings can be pressed in a tortilla
    In a sauce pan, heat milk to 23°C. Dissolve the yeast into press or shaped with a rolling pin until it is slight-
    the milk and whisk. Combine remaining ingredients in a ly larger than the concha dough balls. Carefully
    stand mixer bowl, add the yeast mixture, and blend for remove the wrap, and place on top of the concha
    10 min utes on the lowest speed until dough is smooth and lightly pat it down, covering it fully.
    and uniform. Check the temperature of the dough often, Score lines across the concha covering with a
    and do not let the internal temperature rise above 28°C. very sharp knife or razor blade, creating a shell
    Place dough in a large, oiled bowl. Let rest in the design. Proof at room temperature for 15-30 min-
    fridge for around 4 hours or at room temperature until utes. The conchas will be ready when the spring
    the dough has doubled in size. Tip: place the bowl in the back nice and slow after being poked with a wet or
    oven with a light on next to a bowl of warm water. floured finger.

    3. Assemble the conchas 4. Bake and enjoy


    Divide the concha dough into 60g pieces and roll into Preheat the oven to 340°F and bake in the middle/
    balls. Line baking sheets with parchment paper and lower rack until internal temperature of the con-
    place the conchas with at least 1.5 inches of space be- chas are 190°F and the bread of the conchas is
    tween them. Yield should be ?? conchas. not dark, careful not to burn them, about 8-12 min.
    Divide the concha covering dough into 20 g balls, and Transfer the conchas onto cooling racks.
    place between to cut pieces of freezer bag or cling wrap. Serve with hot chocolate or cut in half, toast
    them, and slather on butter!

    WHAT WE DO
    CLASSES
    For home bakers and professionals alike, we share the art and
    science of artisanal baking. Online and in-person classes are
    playful, irreverent, informative, and hands-on.
    >> risebakinglab.com/classes

    CONSULTATION
    Does your bakery need a kick in the pants? Starting a new
    bakery? We can assess what’s working and what needs help.
    Increase your customer base, pump out more products, fine-
    tune your menu, and choose the right tools for the job.
    >> risebakinglab.com/consultation

    RISE
    hello@risebakinglab.com

    (604) 768-6579

    BAKING LAB @risebakinglab

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