Do you want shells? (c) Carlos Dragonné
Prescription. Conchas (Sweet Bread)
As it turns out, that seemed to me terribly to do a few shells over the weekend. So I went to the old book of recipes, I searched for the ingredients in the cupboard, and, taking advantage that it was a Sunday, I gave myself to the task of preparing this classic bakery sweet mexican. And as I then claim that them not to share, so here are the pictures to compensate for any failure previous recipes are not shared. They don’t panic. It looks complicated, but if you follow the recipe, in fact it is quite easy to make these delicacies.
Ingredients for the dough to rise.
So is mixing the dough to ferment. (c) Carlos Dragonné
- 100 g of flour.
- 65 grams of sugar.
- 60 ml. of warm water.
- 1 egg.
- 130 grams of sourdough. You can replace it without fights with 20 grams of dry yeast or fresh.
Ingredients for the dough
Our ingredients. (c) Carlos Dragonné
- 250 grs.de sifted flour.
- 65 grams of sugar.
- 1 pinch of salt.
- 1 vanilla pod or a tablespoon of vanilla extract. (Recommendation: if you use extract, mézclenlo with milk before to spread the flavor)
- 150 grams of butter without salt.
- 50 ml. of warm milk.
- 1 egg.
- Egg white for varnishing.
- Butter for coating the pans for baking.
Food Advertising by
Preparation of the boot. Or what comes to be the fermented.
So it should be ready the fermented. (c) Carlos Dragonné
Mix in a bowl first, flour, sourdough (or yeast) and sugar. As they are well integrated, add the water and the egg. Since they are well blended (I use a tablespoon of wood) cover the bowl with plastic self-adhering, and let stand in a warm place and dark for half an hour or until ready. To be ready means that is full of bubbles and has risen in volume. Recommendation by that cold climates: ponganlo where the sun, but tápenlo with a tablecloth or towel so that no light. Book this and begin to give to the mass.
Don’t forget to sift the flour. This gives air to the preparation. (c) Carlos Dragonné
Apply another bowl and put flour, sugar, salt, vanilla seeds and mix all the dry ingredients. If you decided to use vanilla extract, then put him with the milk. Since it is integrated with all of the ingredient dry add the milk and the egg and begin to mix. Little by little be incorporating the butter. Use your hands here so that they can integrate and crush the butter, in addition, the heat of your hands will help the butter to melt and integrate better. The mass that remains is sticky and very flexible. Don’t panic if you see that the dough is sticky, so I tell you. Cover with a cloth and let rest until they have the sourdough ready. Do you see why I say that it is worth doing it while you are resting the fermented? So save time.
Vanilla. The black gold mexican. (c) Carlos Dragonné
Since it is fermented, is added to the mass that we just do and then yes, it is time to use the hands and start to knead. Use flour on your hands and on the table for the subject and can add (or should add) a little more flour so that it’s not a mass loose. The consistency, as you can see in the photos, is similar to the brioche dough. It is a soft dough, a bit sticky and moldable. Detail of taste: if you use the vanilla seeds, will the seeds spread by their mass, and may salivate with the whim of what they are cooking. There are kneading by more or less ten minutes. As it is, put back in a bowl and let it rest until double the volume. While this happens, we prepare the coverage of the shells.
To give with love to kneading. (c) Carlos Dragonné
To prepare the coverage. (c) Carlos Dragonné
- 150 grams of flour.
- 135 grams of icing sugar.
- 135 g of butter.
- 20 g of cocoa powder without sugar.
- 1 bud and a half or 2 buds girls egg.
We return to knead. It is therapeutic 😀 (c) Carlos Dragonné
Mix all ingredients, cover in a bowl minus the cocoa, until you have a dough flexible. Again, use your hands. Integrate the butter as it should be. Already have a list, divide it in half and to one half add the cocoa powder and mix kneading. Cover with plastic and store in the refrigerator until the moment of use. Eye: it is important to cover them with plastic because the fat and the cocoa are ingredients that absorb the smells of where you are, and if the fill the fridge and have something like an onion near, I will grab something from the taste. It is not recommended, unless they are very adventurous flavors, haha. Since this is the time to put together the shells.
So is the coverage. (c) Carlos Dragonné
Assembly of the Shells.
Now that we have the dough double in size, knead gently for a couple of minutes nothing more to desgasificarla. Divide the dough into small balls, about the size of the palm of the hand. There is that amasarlas in the form of a ball or, to get slang right, there is that to bowl. What’s up? Up tips we provide them with new techniques. Put them in a pan and crush lightly with the hand. Slightly, they are not making pizzas. Place them on a tray previously greased with butter and lightly floured. Leave about 5 or 7 inches of separation between each one.
We are almost done. (c) Carlos Dragonné
It is time to draw the cover of the refrigerator. Divide the coverage depending on how many shells they have, but with these ingredients they leave about 8 or 10. Make small balls with the coverage and estírenlas with the hand or by using a roller that you put in icing sugar to prevent sticking in the roll. You have to beat slightly an egg white and coating with a brush on the shell. This will help to stick the coverage. Put the coverage on the entire surface of the shells. Do not cover completely, leave a little up to down free. Grab a knife or a cutter to cut dough and give way to the coverage. You can even cut strips and make shells two-tone. Let stand for about 5 minutes to increase volume and while precalienten the oven to 180ºC.
The clear serves as a glue. (c) Carlos Dragonné
Dropped coverage. (c) Carlos Dragonné
With your fingers from sticking to the banks. (c) Carlos Dragonné
It is time to put the shells in the oven. Do it and enjoy the aroma that will start as 10 minutes to fill your house. The shells are left in the oven for 20-25 minutes. Remove, seperate from the trays (if engrasaron well, this make it very easy) and get ready a cup of coffee or a chocolatito hot.
¡Provecho! (c) Carlos Dragonné