Conchas

also called concha · conchas de vainilla · conchas de chocolate · concha rosa · seashell bread · shell bread · pan de concha

The table

1075 g(one batch, chilled and divided into 16)masa para pan dulceshape 16 rounds, proof 90 minbutter, press on the lids and scorebake at 350°F 18 min
2 Tbs(16 g)all-purpose flour
1 Tbs(14 g)vegetable shortening
1 Tbs(14 g)melted unsalted butter
420 g(one batch — vanilla, chocolate and pink)costra de azúcar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.

1shape 16 rounds, proof 90 min

2butter, press on the lids and score

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 48 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 3 steps never says how long it takes, so both numbers are floors. The recipe itself says 2 hr 15 min.

  1. shape 16 rounds, proof 90 min

    1 hr 30 minwalk awayfrom the start

  2. butter, press on the lids and score

    not timed1 hr 30 min in

  3. bake at 350°F 18 min

    18 minwalk away1 hr 30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Conchas
>> category: Breads
>> tags: bread, mexican, sweet, enriched, oven
>> counters: Panadería
>> aka: concha, conchas de vainilla, conchas de chocolate, concha rosa, seashell bread, shell bread, pan de concha
>> pairs-with: pan-dulce-dough, costra-de-azucar
>> servings: 16
>> time: 2 hr 15 min
>> step.1: shape 16 rounds, proof 90 min
>> step.2: butter, press on the lids and score
>> step.3: bake at 350°F 18 min

Shape @masa para pan dulce{1075%g}(one batch, chilled and divided into 16) into tight rounds on trays dusted with @all-purpose flour{2%Tbs}(16 g) and greased with @vegetable shortening{1%Tbs}(14 g), then ~proof{90%min} until they hold a fingerprint.

Brush @&(~1)proofed rounds{} with @melted unsalted butter{1%Tbs}(14 g), press a flattened disc of @costra de azúcar{420%g}(one batch — vanilla, chocolate and pink) onto each, and score the shell lines right through the lid to the dough.

Bake @&(~1)topped rounds{} at 350°F for ~bake{18%min}, until the lid has cracked into its grid and the bun underneath sounds hollow. The crack is the whole point: it comes from the lid being rigid and the bun still rising under it.