Decoration ingredients - sugar paste:
Shortening, Flour & Powdered sugar
Mix slowly all ingredients for about 3 minutes until you have white paste.
Tegral Mexico, Water & Yeast
Mix all the ingredients for 2 minutes at low speed and 10-12 minutes at high speed or until you have a full development.
Dough temperature: 78 - 82 °F
Bulk fermentation: 30 minutes
Scale: Place the dough in the divider machine and make round dough pieces of 2.2 oz. Grease each dough piece with a little bit of shortening and place on a sheet pan.
Intermediate fermentation: 15 minutes
Make up: Take a small piece of the sugar paste (+- ¾ oz.) and make a flattened round and use it to cover the dough. Slightly tap the paste on the dough. Mark the sugar coating with the ‘Concha’- cutter.
Final Fermentation: 60- 120 minutes at 90 °F and 70 % RH.
Oven temperature: 340 - 350 °F in rack oven
Baking time: 16 minutes
Tips and tricks
You can add color to your decoration dough. Use for example yellow color, cocoa powder or others as you like to obtain a colored Concha. Let rest overnight for about 12 to 14 hours at room temperature, if you want to obtain an even more outspoken flavor profile.