Eggless La Conchas ~ The Mexican Sweet Bun


I think most local foodies are quite familiar with the Asian style Mexican bread which coated with a sweet thin crust. Something quite similar to Melon pan bread as well. The only different is the local sweet crust is soft and moist and so is Melon pan. Conchas is the traditional Mexican bun which has a harden & crispy outer crust looking like a shell and it's one of Mexico's most favourite sweet rolls. Conchas also called as Pan De Dulce which meaning sweet bread in English.

However, I have mine in Eggless version.
Ingredients for Dough :
400gm  bread flour
50gm  rye flour
4 tbsp  sugar
2 tpsn  yeast
1/2 cup   yogurt
170ml   water
60gm   butter
1 tspn   salt

*12 pcs cheddar cheese/1cup shredded cheddar cheese
*some sugar

Method :
(1) combine both flour, sugar, yeast, yogurt and water, stir to form a soft dough.
(2) then add in butter and salt and knead till well mixed.
(3) set aside to rest for an hour or till double in size.
(4) punch dough to release air and place dough to working table and knead till smooth.
(5) divide dough into 10 portions, wrap in cheddar cheese with a sprinkle of sugar, sealed then place it to baking tray to rest for 15 mins.
(6) at the same time, roll out the cold top crust into round shape in between a plastic sheet then place it to the dough.
(7) finally, bake at preheated oven 200'C for about 18-20 mins or till brown.

Ingredients for Conchas Crust :
200gm  margarine
180gm  sugar
200gm  all purpose flour
50gm   almond meal
2 tpsn  Imported green powder
2 tbsp  black sesame powder

Method :
(1) cream margarine and sugar till fluffy and then fold in flour till combined.
(2) divide into 2 portions, add almond meal & green tea powder to one portion and stir to combine.
(3)  add black sesame powder to the remaining portion till combine.
(4) wrap each portion with a plastic wrap and keep chilled for about 30 mins.

Other than eggless version, I also add in some cheddar cheese & sugar for the fillings to give it an extra touch of flavour. Honestly, my kids not such a green tea person but they love this. Have to thank a blogger friend for sending me the high quality imported green tea powder. It smells so much different from the one I normally bought. Really fragrant & tempting. Hope you guys will love this too! Enjoy.
*
I'm sending this to Wild Yeast @ Yeastspotting.

Comments

  1. Fantastic! You're right - they ARE called Mexico buns...these are tasty!

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  2. OMG they look exactly like the buns or they call them "bread" at the Mexican bakery by our house. We have been going there all the time since we discovered it. They have a large selection on breads for very cheap..only 95 cents. Some have pineapple, some guava, all different dhapes and such...this being one of them. It is so nice I don't have to try and make them. Yours look great!!

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  3. Something nice and different..never seen this recipe before..the buns really resemble the conchas (shells)

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  4. Kristy, is Mexican bun the latest craze in the blogphere? I see many recently. Yours looks very temtping. I have to come learn making bread from you someday.

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  5. Looked similar to the rotiboy buns which were the craze here at one time when they first made their appearance in bakeries. I love the crust best:D

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  6. Mmm... these Mexican buns look so pretty. Can I have some for breakfast?

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  7. Eggless! I have a friend who's allergic to eggs. This would be perfect for him.

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  8. You brought me right back to the past with these yummy rolls! I used to eat them all the time when I lived in Arizona but can't get them now. I miss them! These look perfect.

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  9. ooh i love melon pan but this looks super good!!! i love hard crusts on breads which are soft - lovely textures :)

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  10. Mexican bun sounds interesting colorful and delicious!
    I am fine dear friend... missed you too but feel great to see you in my blog again!Keep smiling Kristy and gift us such delicious recipes!:)

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  11. they do look like seashells!! each time i pass by rotiboy, i just cant help myself to get at least one!

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