Conchas

Ingredients

Units %
Sweet Dough
Cake Flour 1000g 0
Brioche 20% 200g 0
White Sugar 100g 0
NCP Yeast Wet 40g 0
Water 550g 0
Sweet Dough total 0
Topping
CP Yellow Margarine 200g 0
Topping total 0
Cookie Dough Topping
Tegral Satin Cream Cake 400g 0
CP Yellow Margarine 200g 0
Cake Flour 160g 0
Egg 80g 0
Cookie Dough Topping total 0

Working Method

Sweet Dough
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
  3. Scale heads of dough at 1,8 kg, mould round and rest for 5 minutes before working off. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.

Topping
  1. Brush sweet dough pieces with the margarine, melted.

Cookie Dough Topping
  1. Beat Margarine using flat beater until smooth.
  2. Add eggs and mix on first speed till combined then add the Satin Cake Mix and the flour.
  3. Mix on slow speed for one minute until mix is combined then mix a further two minutes on second speed.
  4. Scale 20g pieces of cookie dough round them, then flatten them to fit over the sweet dough.
  5. Prove for ± 50 minutes.
  6. Bake at 230° C for ± 12 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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