Usually i used to made some "conchas"( wich is a tipical mexican bread) using "Pate Fermente" a kind of solid polish, here in mexico its been called "Pata", today i realized i haven´t "Pate Fermente" and i have to disscard some of my sourdouhg starter, well what about to use a little quantity of starter instead of "Pate fermente" ?
I began with 20% of the weigth of the totally dough.
Here the Recipe and the procedure:
For the Bread :
|Mexican " Concha"|
|Ingredient.||Weigth (gr)||Onzas||% Baker|
For The Cover :
|Weigth (gr)||Onzas||% Baker|
- Put together flour, half of sugar, half of Butter, sourdogh starter, milk,wet yeast, Egg, Vanilla extract, and upss!! i almost forgot one teaspon of orange peel.
Mix 5 minuts then put salt, the rest of the sugar and butter, continue mixing until the dough pass the membrane
Let the dough rest in a warm place 2 hrs ( or until double the size).
After that cut into 100 gr. pieces and shape in a small "boulee".
put the pieces in a tray cover with paper baker.
paint the pieces with melted butter.
now it´s time to prepare the sweet cover, put together in a mixer the butter, sugar, almond powder and flour and you could put or a tablespon of vanilla extract or 50 gr cocoa powder. Mix well until looks homogeneus and feel very soft. Take a little of this cover and make a flat "tortilla" and put it on the your piece.
well, it´s time to wait the second fermentation 2 hrs at leats.
After that prepare your oven at 300 °F and bake at 15 min. until apear a gold color in the bread (not the cover).
Enjoy it with a Cup of Chocolate, but let me see...
Mexican Bread, Mexican Chocolate sound good, the real Mexican Chocolate it´s not prepared with milk but water and lot of foam on the top.