Cocoa Concha
Mexican Sweet Bread, Crimson Red Topping
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
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
- 270g All Purpose Flour
- 200g Powdered Sugar
- 64g Butter (room temp.)
- 150g Vegetable Shortening
- 20g Vanilla Paste or Extract
- 48g Crimson Red Cocoa Powder
- 100g Whole Eggs (room temp.)
- Sponge (see previous section)
- 250g Bread Flour
- 160g Sugar, Granulated
- 10g Salt
- 115g Butter (room temp.)
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