Recipes and How to Cook Conchas / Mexican Sweet Bread Good and Tasty

Recipes and How to Cook Conchas / Mexican Sweet Bread Good and Tasty At this recipe info this is the Recipes and How to Cook Conchas / Mexican Sweet Bread Good and Tasty, has been shared on this blog completely from its ingredients to how to make it. Hopefully this info is useful for the mother and can be practiced at home.

Title : Recipes and How to Cook Conchas / Mexican Sweet Bread Good and Tasty
Link : Recipes and How to Cook Conchas / Mexican Sweet Bread Good and Tasty

Back in my country, there was a very famous chain bakery called Roti Boy. They used to sell only one type of bread, which we call Mexican bread, bread filled with butter and had a very crunchy pastry topping. The recipe here is my version of Mexican sweet bread. I added some flavor to toppings (vanilla, chocolate, coffee and strawberries)

Ingredients:

For Bread:

75 gr warm milk

15 gr active yeast dry

500 gr bread crumbs

100 gr sugar

30 gr all milk powder

5 big egg

7 gr salt

125 gr unsalted butter

To fill:

24 cubes salted butter (about 5 grams each)

For Toppings:

2/3 cups (135 grams) sugar

1/2 cup (113 gr) unsalted butter (room temperature)

1 teaspoon vanilla extract

1 cup (130 gr) multipurpose flour

Steps:

Add 1 tablespoon of sugar and yeast to warm milk. Stir until blended then let stand until foamy (about 5 minutes).

Add flour, leftover sugar, milk powder, eggs, and yeast mixture into a heavy duty mixer bowl with a dough hook. Knead until everything is well mixed. Add salt. Knead until the mixture blends. Add butter. Knead until smooth and elastic (if the mixture is being stretched it won't tear and look transparent).

Place the dough in a large, smeared bowl. Cover with plastic wrap and let it expand in a warm place to double.

While waiting for the dough to become proof, make a topping

Add sugar, butter, and vanilla extract to the stirring bowl. Shake until light and smooth. Stir in the flour and stir until it forms a thick mixture. Divide the dough into as many flavors as you want. Add flavor or color to food. Knead until well blended. Cover the pieces with plastic wrap and put them in the refrigerator until they are ready for use.

When the mixture is ready, turn it to the surface of the mild flour. At this point, take the topping from the refrigerator. Divide the mixture into 24 flat parts. Fill each batter with one salted butter cube and shape each part into a ball (make sure to pinch the dough very well so that the filling will not leak). Place the dough bread on a parchment-lined baking sheet. Flatten each one a little.

Divide the topping into 24 parts. Sprinkle flour onto the work surface lightly. Roll each piece into a round shape just like the surface diameter of the bun.

Move the topping round to the bread using an offset spatula. If the paste doesn't want to stick naturally, use a cake brush to apply the water dots at the bottom before applying to the bread. The score line into the topping resembles the back of the sea shell using a small knife with a pointed tip. Let the bread rise above the baking sheet to double.

Preheat the oven to 350 ° F. Bake bread for 10 minutes or until light brown

Store leftovers in an airtight container.

Similarly, info on how to create and Recipes and How to Cook Conchas / Mexican Sweet Bread Good and Tasty, hopefully it can give you a culinary experience for all, and good luck at home.

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