Heny Sison

PAN DE CONCHAS

PAN DE CONCHAS
by Heny Sison

*Ingredients*

Pan de Sal Mix:
Weight                       Volume
1000grams                                                  MIX N BAKE- PAN DE SAL MIX
530grams                 2 ¼ – 2 ½ cup         lukewarm water
44grams                   3tbsp                          BUTTER, softened
20grams                  1 tbsp + 1 tsp             instant yeast

Filling:
Magnolia Cream Cheese, cut into 1 x1 cubes
Magnolia Filled Cheese, cut into 1 x1 cubes
Magnolia Filled Cheese,cut into cubes or
dark chocolate , cut into ,1x 1, cubes

Paste topping:
Weight                     Volume
125grams                 1 ¼ cup                       CAKE FLOUR
63grams                     ½cup                        confectioners sugar
21grams                      2tbsp                        MARGARINE,softened
1gram                          ¼tsp                         baking powder
41grams                        1pc                           large egg
granulated sugar (approximate)

*Procedure*

1.Preheat oven to 375F.
2.Combine mix and yeast in a large bowl and mix well.
3.Stir in lukewarm water and butter until dough pulls away from sides of
the bowl.
4.Turn dough onto lightly floured surface.With greased or floured hands,
shape dough into a ball.
5.Knead dough for 5 minutes until smooth.To knead, fold dough over
towards you, press down and away with heels of hands. Rotate dough to a
quarter turn and continue kneading.Sprinkle additional flour over the
surface to reduce stickiness.
6.Cover dough with a large bowl and let rest for 5 minutes.
7.Meanwhile, make the paste topping: Cream together confectioners
sugar, margarine,eggs and the desired food color. Add baking powder and
cake flour.Mix until combined
8.Scale the dough into 50 grams pieces.
9.Round each dough into a tight ball.
10.Put your preferred filling inside the dough then seal.
11.Roll the topping to fit the top of the rounded dough.Carefully put on
top of the dough.
12.Brush the top with water then dip top in granulated sugar.
13.Make a shell indents on top of the paste before proofing.
14.Preheat oven to 350F. Bake for 12- 15 minutes.
15.Transfer on wire rack to cool.

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