Bubbles in my concha topping, how to make it smooth? ,
I've been working on conchas and I've attempted like five times, every time a bit better but my concha topping always has these small bubbles on them. I cook them at 350°F for 12-18 minutes depending the size. And the recipe I follow is a 1:1:1 ratio of lard / butter – powdered sugar – flour . Any advice thanks
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I've been working on conchas and I've attempted like five times, every time a bit better but my concha topping always has these small bubbles on them. I cook them at 350°F for 12-18 minutes depending the size. And the recipe I follow is a 1:1:1 ratio of lard / butter – powdered sugar – flour . Any advice thanks
No advice other than f*** the bubbles, those look great.
No recommendations to make, sorry. But these look incredible! I remember a parent made fresh conchas and brought them in for the teachers (pre-COVID) they were so delicious and soft…my mouth waters just thinking about them. Most commercial conchas are so dry. 😟
So you see the bubbles before they bake, or do they appear afterwards? Trying to make sure I’m reading this correctly.
When mixing the cassonade dough for the topping, make sure you are mixing it on low so you do not incorporate any air into it, and mix until combined. No need to mix it very long.
If you notice bubbles before baking, I would suggest popping them. After baking, nothing you can do.
Good luck!
Do you sift the flour?
Are you using butter or shortening for the topping? I ask because this looks like the mixture got too wet to me. If you’re using butter then try a higher butterfat percentage butter. Are you introducing any other liquid at any point?
Seriously those Conchas look amazing, l don’t see anything wrong.
What do conchas taste like? Is it similar to Japanese melon bread? They look yummy
Do you have a certain recipe you use? I want to try to make them and these look great!
Don’t be self conchas
i’ve been using Pati Jinich’s Concha recipe form the New York Times. I’ve always had luck with this specific recipe. I’ve tried several other recipes but none of them stack up to her recipe. highly recommend.
they look so good. con un cafecito….
My topping always comes off in chunks. I like my bread recipe but I’m struggling too
Those look fantastic. My husband and son love these and I would love yo try making them. We always buy bakery ones. What recipe do you recommend if you don’t mind sharing? These honestly look better than what we buy!
I will happily make your ‘mistakes’ disappear!
I usually use lard and bake at 325° for 16-18mins they come out fine!
They are beautiful
Conchitas! I’m way too excited
I wonder if the topping has the air bubbles before starting. Do you tap the bowl on the counter before starting. Or letting the mix rest a bit after mixing it and before applying? The issue could also be with the flour — sift it so that there are no clumps.
This is normal….isn’t it?
Those are looking great!
Like you, ive also have done many exhaustive iterations of conchas; I agree with other commenters that the topping is probably too wet.
In the finalized recipe, I use a sorta weird 1 : 0.66 : 0.5 (flour:sugar:butter) by volume, not weight, with a dash of vanilla. Comes out very smooth and adheres to the bread well.
Do you have a recipe for these? They look amazing!!
I want one