Cocoa Concha | Dezaan

artisans-and-chefs manufacturing

manufacturing

Part 1: Sponge

Ingredients

398g Whole Milk (heated to 32°C)
235g Bread Flour
8g Instant Yeast
8g Honey
20g Crimson Red Cocoa Powder
20g Carbon Black Cocoa Powder

Method

Combine all of the ingredients in a bowl and mix for about 2 minutes. Mixture should be smooth and should have developed some gluten.
Cover tight with plastic wrap and proof for about 30 minutes in a warm spot. Should double in size.

Part 2: Concha Topping

Ingredients

270g All Purpose Flour
200g Powdered Sugar
64g Butter (room temp.)
150g Vegetable Shortening
20g Vanilla Paste or Extract
48g Crimson Red Cocoa Powder

Method

Cream the butter and shortening until smooth.
Add in the powdered sugar and vanilla. Cream until smooth.
Add in the flour and cocoa powder and mix until even.
Spread the mixture out between two sheets of parchment to a ¼ cm thick.
Using a cookie cutter, cut rounds into the rolled out dough. Freeze. Cookie cutter size should be ¼ cm bigger than the dough itself when pressed down.
Once set, you will be able to pop out the circles much easier. Reserve and keep chilled until ready for use. Scraps can be re rolled.

Part 3: Final Dough

Ingredients

100g Whole Eggs (room temp.)
Sponge (see previous section)
250g Bread Flour
160g Sugar, Granulated
10g Salt
115g Butter (room temp.)

Method

Combine the entire sponge with the eggs, flour, salt and sugar, in the bowl of a stand mixer with the dough hook.
Mix on medium speed for about 10 minutes. Scrape the hook and bowl frequently.
Mix until almost full gluten development. Dough should begin to pull from the sides of the bowl.
At this point, add in the butter in three parts, a few pieces at a time.
Once all of the butter is in, mix to full gluten development. You are looking for a smooth texture, slightly tacky, but does not stick to your fingers when touched, and pulls entirely away from the bottom of the bowl.
Knead the dough by hand on the counter top to even it out. Place the dough in a greased bowl to proof, covered with plastic wrap. It should double in size, about 1 hour.
Punch the dough down and portion to 55 grams.
Roll each portion into rounds. Place each piece onto a parchment lined baking sheet. Spacing them about 3 inches apart. 8 pieces per half sheet.
Cover the trays tight with plastic wrap and chill for about an hour. This step will help relax the dough.
Pull the dough out and press down to flatten to about 6 cm wide.
Place a round of the concha topping on top of the dough and press to adhere, down the sides as well.
Using a round cookie cutter, gently press it through the topping starting at one end. Use enough pressure to cut through the topping, but not the dough.
Pre heat the oven to 205°C
Cover with plastic and proof for another hour. Conchas are ready when doubled in size and jiggle when the tray is gently shaken.
Place the trays in the oven and reduce the temperature to 180°C
Bake for 8-10 minutes.

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