Ingredients

Concha Mix 1/50 lb

All Purpose Shortening 1/50 lb

Powdered Sugar 10x 1/50 lb

Granulated Sugar 1/50 lb

Mix, Scale and Round

Make up the dough following the directions provided on each bag of Trigal Dorado Concha Mix (Trigal Dorado Bizcocho Mix can also be used). After the dough has rested, scale it into 2-3 oz. pieces and round them forming a ball. Spread BakeSense All Purpose Shortening in the palm of your hand and grease the top of each dough ball well

Apply the Pasta

Pasta Topping Recipe: Using a paddle, mix 4 lbs. of BakeSense Granulated Sugar, 4 lbs. of Westco Powdered Sugar 10X and 8 lbs. of BakeSense All Purpose Shortening for 1 minute in low speed. Scrape down well and mix for 3 minutes in high speed. Then, add 5 lbs. of pastry flour and 5 lbs. of bread flour, and scrape the bowl well again. Mix for 1 minute in low speed. Color as desired. Next, use approximately ½ oz. of pasta and flatten it slightly in the your palm (a light coating of flour will make this task easy).

Score

Now score them lightly with a plastic scraper or Concha Stamp (contact your BakeMark Sales Representative to request a Concha Stamp).

Proof & Bake

Proof the conchas to ¾ size. Bake (345ºF in a rack oven for 15-20 minutes; 360ºF in a reel oven for 20 minutes) until light golden in color.

Recipe courtesy of BakeMark