Make these fun conchas for Halloween! With this step-by-step recipe, you will learn how to decorate your conchas like a classic little pumpkin or a cute mummy. What are you waiting for? These conchas will be the hit of the season!
For the sponge cake: Mix the flour with the salt and yeast, then add the milk and egg; work the mixture until integrated and then add the sugar in two parts, until fully incorporated. Gradually add the butter and integrate until you obtain a smooth and elastic dough. Let it rest and ferment for an hour to double its size.
For the topping: Beat the shortening, then add the flour and powdered sugar until fully incorporated. Then divide the dough into two equal parts and color one part orange.
Roll out each topping dough (separately) between two pieces of wax paper to a thickness of ½ cm.
For the white topping: Using a knife or pizza cutter, cut strips lengthwise (vertically) approximately ½ cm wide. Refrigerate.
For the orange topping: Using a circular cutter (10 cm in circumference), cut circles until you finish the dough. Refrigerate.
Punch down the dough for the conchas and divide it into 80 g pieces. Shape them into balls and place them on two baking trays, greasing them with vegetable shortening.
For the mummy conchas: Place the strips irregularly on the balls of the first tray to simulate a mummy. Let them ferment for another 15 minutes.
For the pumpkin conchas: Place the orange topping discs on the balls on the second tray. Then, we will form a pumpkin shape using hemp string. To do this, form a 6-pointed star at the base with the string that will wrap around each ball; tie the string at the top (the head) and reinforce the shape by making slight cuts marking each “segment” of the pumpkin; finally, insert a small piece of cinnamon to simulate the stem and let the conchas ferment for 15 minutes.
Once they have fermented, bake at 180 °C for 25 min (approx). Remove from oven and let cool; remove the string.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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