PAN DE CONCHAS
by Heny Sison
Pan de Sal Mix:
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
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
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)
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
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.