Pan Mexicano, conchas recipe! A complete How to make Pan Mexicano, recipe with list of Pan Mexicano ingredients, food pictures and video on how to prepare Pan Mexicano food. Easy as a-b-c Pan Mexicano food instructions and chef notes.
Pan Mexicano recipe step by step instructions, list of Pan Mexicano ingredients, easy Pan Mexicano food directions, all from GlobalChefService.com
Pan dulce Mexicano is a generic term for a variety of Hispanic desserts that literally translates to “sweet bread.”
In Mexican cuisine, this strangely shaped sweet bread is a staple. Because there are so many sub-varieties, each pan dulce is given a name based on its look, such as conchas (seashells), puerquitos or marranitos (small pigs), ojo de buey (ox eye), canastas (baskets), cuernos (horns), and espejos (horns) (mirrors). We highlight secrets behind making Pan Mexicano. We will cover almost everything you need to know about cooking Pan Mexicano. Here you will learn the exact ingredients needed to make Pan Mexicano including few chef notes and tips.
This is a complete Pan Mexicano recipe article, use below links to jump to sections.
Have you tried the Pan Mexicano before? If you answered yes, you are aware of how great and tasty it is. But what if you have no idea how to make it? For your convenience, I’ve included a basic recipe guide.
There are two pieces to these typical Mexican sweet bread rolls: a sweet bread roll and a crunchy topping. With a cup of coffee or hot chocolate, this dish is ideal.
Learn how to prepare Pan Mexicano, detailed pictorial and video guide to make your awesome Pan Mexicano from your kitchen.
Pan Dulce Mexicano – Conchas
Pan dulce Mexicano is a sweet bread that is made with a sweetener, as the name suggests. It could be sugar, brown sugar, honey, piloncillo, or something else entirely. Spanish colonists, settlers, and immigrants introduced pan dulce, which was influenced by other Old World countries, particularly France. They are low-cost snacks that are eaten every day for breakfast or as a late supper, known as merienda.
Mexican bakers are among the most imaginative in the world today; it is believed that Mexico produces between 500 and 2,000 different sorts of bread. Among these are: Beso, Conchas, Bigot, Cemita, Calvo, Almohada, Donas, etc.
Conchas (shells) are distinguished by their shell-like appearance and sugar shell pattern on top. This is the most popular of a type of bizcocho (egg dough) that is topped with a variety of cookie dough toppings. Although the traditional shape is shell-like, it can also be made in the shape of a snail, with the cookie-dough topping imprinted in a square pattern.
Concha is a classic Mexican sweet bread with a sugary topping of white, pink, yellow, or brown. Flour, sugar, yeast, salt, butter, eggs, and sometimes milk or vanilla are used to make the bread. Confectioners’ sugar, flour, and vegetable shortening are used to make the typical white topping.
Conchas is a Spanish word that refers to the top of the bread, which resembles a seashell. These delectable sweets can be eaten alone or sliced and filled with refried beans and dipped in hot cocoa or milk.
This is one of Mexico’s most well-known pastries, and it is well-known in the United States. Some are dusted with various types of sugar or sesame seeds. There are dozens of names for each form and presentation. Chocolate, vanilla, egg, or pink are traditional colors, but they can be manufactured with any food color. The dough can be scented with vanilla or orange flower (flor de azahar), and anise seeds or cinnamon can be added. Aracadas, potosinas, and novias are some of the other names for this plant. The concha looks a lot like a Japanese melon pan.
Pan Mexicano Recipe
Here you have simple and straightforward instructions, step.by step directions on how to prepare Pan Mexicano. Also, Pan Mexicano ingredients list and tips.
Recipe: Pan Dulce Mexicano Recipe
Author: Chef Service
Average rating: 4.8 of 5.0 from 555 reviews
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About: Pan Mexicano recipe guide. Learn how to make your authentic food, Pan Mexicano.
Pan Mexicano Ingredients List
Here you have all the list of ingredients for making Pan Mexicano. Directions and how to prepare Pan Mexicano follows after.
- 4 1/4 cups (500g) all-purpose flour
- 4 1/2 teaspoons yeast
- 1/2 cup plus 1 tablespoon (120g) granulated sugar
- 1/2 cup (100g) butter, cold, cubed
- 1 teaspoon (6g) table salt
- 2 large eggs (100g) (cold)
- 1/2 tablespoons (6g) vanilla
- 3/4 cup plus 2 tablespoons (200g) 2% milk (cold)
- Vegetable oil for coating top of dough balls
- 1 cup (190g) shortening (or softened butter)
- 1 3/4 cups (200g) powdered sugar
- 1 2/3 cups (200g) all-purpose flour
- 1 teaspoon (1.5g) baking cocoa – for chocolate pasta
- 1/4 teaspoon pink food coloring – for pink pasta
Pan Mexicano recipe step by step
Pan Mexicano recipe instructions! Here you have all the step by step information on preparation of Pan Mexicano. Easy to follow directions on how to prepare Pan Mexicano recipe below.
Below is a simple recipe for the most hearty Pan Mexicano. The recipe is very simple and you can prepare it in no time. You can as well watch the video that follows later for a step-by-step preparation. This video will guide you to a delicious meal.
- MAKE THE PASTA
- Mix shortening and powder sugar for 2 minutes on speed 2 and 1 minute on speed 6 in a stand mixer fitted with a paddle attachment.
- Add the flour and mix on speed 2 for 2 minutes, then speed 6 for 30 seconds.
- Remove the pasta from the bowl and divide it into three equal halves (about 200 grams each). One half of the recipe is for plain (non-colored) pasta. Cover and lay away this one.
- In a mixer bowl, combine 1 teaspoon (1.5 grams) baking cocoa and 1/3 of the pasta; beat on speed 4 for an additional minute. Remove the bowl from the mixer, cover it, and set it aside. Clean the basin with a scraper.
- For Pink Pasta: add 1/4 teaspoon of pink food-grade color and 1/3 of pasta to mixer bowl; mix for additional 1 minute on speed 4. Remove from mixer, cover and set aside. Scrape bowl clean.
- In a stand mixer fitted with a dough hook, combine all of the ingredients.
- On speed 2, mix for 5 minutes. Halfway through, stop the mixer and scrape the sides of the bowl to ensure that all ingredients are fully combined.
- Place the dough on a lightly oiled surface. Cover and set aside for 10 minutes.
- Divide the dough into 14-15 equal pieces (each weighing about 70 grams) and roll into tight, smooth balls.
- Cover and set aside for 10 minutes to allow flavors to meld.
- Half-sheet pans should be lightly sprayed with baking spray or lined with parchment paper before baking. Place up to 6 dough balls per sheet pan on a baking sheet. Apply a thin layer of vegetable oil on the top of the dough.
- Flatten a piece of pasta (about 28 grams) to fit over the top and sides of the dough ball. Place the pasta on top of the dough ball and press it down gently.
- Stop mixer and scrape dough down if needed during mixing on speed 6 until dough is very smooth, soft, and elastic, about 15-18 minutes.
- Score the pasta with the desired markings using a plastic scraper. Cut the spaghetti approximately 1/2 to 3/4 of the way through (don’t go all the way to the dough).
- Cover with plastic wrap and let aside to rise for 2 hours at room temperature (about 70°F).
- Preheat the oven to 350 degrees Fahrenheit.
- Preheat oven to 350°F and bake for 18 minutes.
- Allow to cool on a wire rack. It’s best served hot. Allow it cool to room temperature before storing in sealed plastic bags for 2-3 days at room temperature.
MAKE THE DOUGH
ASSEMBLE THE CONCHAS
Pan Mexicano food images
These are few Pan Mexicano food photos. Carefully taken Pan Mexicano food pictures evoking the Pan Mexicano’s best traits and its inherent deliciousness. With high quality colors and textures of the dish celebrated enormously.
Video on How to make Pan Mexicano
Watch the video know-how of Pan dulce Mexicano. Have a audio-visual clue and in depth explanations on how to make Pan Mexicano. Below is the video on how to prepare Pan Mexicano.
Learn how to make Pan Mexicano. This is a video on how to prepare fantastic Pan Mexicano.
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How to make Pan Mexicano, endnote
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