Conchas
Conchas
Bizcocho
Conchas are a staple in the pan dulce category. Named after its seashell appearance, the concha is given its shape while it rises, then again during the bake.
These breads belong to the fermented dough category, known as masas fermentadas. Classified as a Bizcocho or pan de huevo as referred to in the northern states of Mexico.
The cinnamon flavored, sweet dough is given a 60-minute bulk fermentation before dividing and rolling into dough balls. The dough balls are given an additional 30-minute intermediate fermentation before covering with a thin, sugar-cookie, disc. The pieces are then stamped using a concha stamper, you can also use a cake spatula to score, and give it its final seashell appearance.
For the baker, the sugar-cookie disc is used as an indicator that the breads are ready to bake. As the dough ball rises, the stamped area expands, creating a seashell appearance. A 40-gram concha is baked at 350°F for 23-25 minutes or until the internal temperature reaches 205°F. Fragile when hot, so recommended to let sit until the sugar-cookie shell cools and hardens to a cookie consistency.
These pastries are enjoyed all year, especially during the colder months.
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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