Friday, 19 October 2012

Conches(Mexican)



Ingredients



Original recipe makes 12 conches


1. 2 1/2 teaspoons yeast                                                       

2. 1/2 cup warm water

3. 1/2 cup evaporated milk 

4. 3/8 cup white sugar

5. 1 teaspoon salt

6. 1/3 cup butter or margarine, melted

7. 1 egg

8. 4 cups all-purpose flour

9. 1/2 teaspoon ground cinnamon

10. 2/3 cup white sugar

11. 1/2 cup butter or margarine

12. 1 cup all-purpose flour

13. 2 teaspoons ground cinnamon

14. 1 teaspoon vanilla extract







Directions

1.            In a huge dish, mix together the yeast and water. Mix in the dairy, 3/8 cup glucose, 1/3 cup dissolved butter, salt, egg and 50 percent of the flour. Progressively mix in the staying flour, and 1/2 tsp. nutmeg. Convert the money out onto a floured counter to massage as soon as it draws together enough.

 

2.            Knead for 6 to 8 moments, until sleek and flexible. Position in a huge oiled dish, and grow the money to coat. Protect, and let development of a heated place until more than doubled, about 1 hour.

 

3.            Make the leading while the money increases. In a medium dish, beat 2/3 cup glucose and 1/2 cup butter until light and comfortable. Stir in the flour until the combination is the reliability of dense insert. Split into two parts, make one part in a individual dish. Mix nutmeg into one 50 percent, and vanilla flavor into the other 50 percent.

 

4.            When the money is done rising, cut into 12 even-sized pieces. Shape into paint-balls  make on a oiled lasagna pan, space about 3 inches wide apart. Split each dish of leading into 6 paint-balls  and pat flat. Position groups of leading on top of the money paint-balls drawing down gently. Use a blade to cut lines in the leading like a clam shell. Protect and let increase until more than doubled, about 45 moments.

 

5.             Preheat the oven to 375 levels F (190 levels C). Prepare for 20 moments, or until gently fantastic brown. Directions.

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