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Recipe of Mini Shells
Recipe

Mini Shells

50 min
30 min
Not so easy
42
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La Concha is a sweet bread originating in Mexico. It consists of a sponge cake with a layer of butter or butter with sugar, which is cooked with bread and gives it a very sweet crunchy cover. Normally the cover is grated in squares and it is flavored with chocolate or vanilla. They are usually accompanied by chocolate drinks such as Champurrado or an atole.

Ingredients

25 servings
  • 500 grams of flour
  • 300 grams of powder sugar
  • 300 grams of Butter ointment
  • 10 grams of yeast powder
  • 6 eggs
  • 7 grams of Salt
  • Vanilla to taste
  • 300 grams of flour for the crust of the shell
  • 300 grams of vegetable shortening for the crust of the shell
  • 300 grams of powder sugar for the crust of the shell
  • vegetable food coloring to taste, for the crust of the shell

    Preparation

    Preheat the oven to 180 ° C. Sift the flour on a table and make a bowl in the center. In the center of the flour add salt, yeast and stir well until well incorporated. Add the butter and knead until well integrated, add eggs one by one until a homogeneous mixture. Incorporate the sugar. When you have a uniform, smooth and smooth dough, let it rest for 30-40 minutes in a warm place. Form balls of the desired size and roll, let stand on the tray and put the sweet cap. Bake at 180 ° C between 20-40 min or until the bread is a golden color.
    Procedure for the conch candy The shortening at room temperature add the icing sugar and the flour to form a homogenous and manageable mass. If the dough will be chocolate add cocoa powder to incorporate perfectly. If it will be vanilla add a dash of vanilla and a bit of desired coloring. Form balls and flatten with your hands as if it were an omelette put on top of the bread and mark with a mark shells. Put in the shell before resting so that when the mass inflates the mark opens.
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    PRESENTATION

    Serves to taste, preferably with a hot chocolate.

    TIPS

    When the shells rest on the tray it is recommended to rest for 30 to 40 minutes in a warm place so that they double in size and then bake and the bread has a better consistency and flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    363
    kcal
    18%
    Carbohydrates
    47.3
    g
    16%
    Proteins
    6.3
    g
    13%
    Lipids
    18.3
    g
    28%
    Fiber
    3.4
    g
    6.8%
    Sugar
    22.2
    g
    25%
    Cholesterol
    85.8
    mg
    29%
    Esha
    Rate this tip
    Ratings (2)
    Diana Vazquez
    19/07/2017 22:04:35
    Pésima receta no sale esta fatal
    Angie Marquez
    10/06/2015 10:51:38
    Mini Conchas bonitos recuerdos

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