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rejilla con conchas de vainilla, té verde tipo matcha y chocolate

Conchas

Viviana Alvarez
The most delicious enriched bun... Well, I think that, haha!
Imprimir/Print/Imprimez Pin
Prep Time 45 minutes
Cook Time 15 minutes
Proofing Time 14 hours
Total Time 15 hours
Course Bread Baking
Cuisine Mexican
Servings 12 individual breads
Calories 338 kcal

Utensilios/Equipment/Ustentsiles

  • Scale
  • Stand mixer
  • Hook attachment for the stand mixer
  • Plastic dough scraper
  • Big Bowl
  • Medium bowl
  • Silicone spatula
  • Pastry brush
  • Concha cutter *I don't have one, so we will skip this one
  • 2 Baking sheets
  • Plastic wrap
  • 2 Clean and dry tea towels

Ingredientes/Ingredients/Ingrédients
 

  • 500 g bread flour
  • 100 g granulated sugar
  • 9 g dry active yeast
  • 2 eggs
  • 15 ml vanilla extract
  • 200 ml whole milk
  • 8 g salt

For the sugar crust:

  • 100 g unsalted butter
  • 100 g powdered sugar
  • 100 g all-purpose flour
  • 15 g cocoa powder * optional if you want to do chocolate crusted conchas
  • 10 g matcha green tea * optional if you want to do matcha green tea conchas
  • 30 ml whole milk

Preparación/To Prepare/Préparation
 

Prepare the dough:

  • In a stand mixer fitted with the hook attachment, combine bread flour, eggs, vanilla, sugar, active dry yeast and half the amount of milk. Once everything is hydrated and integrated, add the butter, and finally add the salt.
  • If necessary, add the rest of the milk little by little. If not, continue kneading the dough to develop the gluten until you get an elastic window pane.

First fermentation:

  • When ready, pour into a large bowl previously greased with a little vegetable oil, cover with plastic wrap and let it slowly proof in the refrigerator for 12 hours.

Second fermentation:

  • The next day, portion the dough into balls of approximately 60 to 80 grams and cover with clean tea towels.
  • Let them proof for an additional hour on the kitchen counter or 45 minutes in the fermentation chamber.

Prepare the sugar crust:

  • In a bowl, mix the butter, powdered sugar, and all-purpose flour. Add a little the milk only if it's necessary.
  • If you are going to prepare crusts with chocolate and/or matcha green tea, divide into two or three parts and add the cocoa and/or matcha green tea and a dash of milk if necessary, mixing well to make a hydrated paste that isn't either sticky or chewy.
  • Divide the crust into enough portions to cover the buns and flatten with your hands or with a rolling pin. I regularly refrigerate the crust, in order for it to harden a little and then I flatten it with the help of the rolling pin, in between two sheets of parchment paper. (Watch from minute 20 of the video for further reference)

Finish the conchas:

  • Brush some egg wash on top of the buns, paste the sugar crust, mark with the shell stamp if you have it on hand and dust with a little flour and sugar.
  • Bake at 170 °C or 325 °F for approximately 15 minutes.

Notas/Notes

Preheat oven to 170 °C / 325 °F