Concha Rosita
Concha Rosita
Fermented Dough
Conchas Rositas y Corazones 🌹 💕 ~ masas fermentadas (#fermented #dough) #bizcocho
The soft, cloudy-like texture of the bizcocho crumb structure is complimented with canela mortajada (coarse ground cinnamon) and hints of vanilla notes.
As a young baker, I recall using a molino de mano (manual crank, corn grinder), to coarsely grind the cinnamon sticks. We only ground enough cinnamon for the batch as the flavor faded away, when the canela mortajada sat out too long. I eventually learned that the essential cinnamon oils, remained dormant until expelled during the grinding. Those same fragrant oils contain anti-microbial properties that inhibit the baker’s yeast’s functionality. Which is why it is recommended to add cinnamon after a full development of the dough. A fully developed dough provides the yeast with a head start and a warmer enviroment, giving the cinnamon only enough time to coat the gluten stands with it’s fragrant oils. I vividly recall the molino de mano, clamped and positioned by the oven, making it the centerpiece of the trenches. It was a fragrant centerpiece ...
Today, we are taking the iconic concha and introducing a home-made heart stamp. Created with only a plastic dough scraper and different size heart cookie cutters. Also showcased is a rose 🌹 concha stamp.
Happy Friday 🙌🏾🙌🏾🙌🏾
Feliz día de los enamorados ... Happy Valentine’s Day 🙏 ♥️
#bakingevolution #pandulce #homebaker #conchas #valentines #roses #hearts #thermomixusa #thermomix
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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