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Red Velvet Conchas with Cream Cheese Topping
Panadería

Red Velvet Conchas with Cream Cheese Topping

3 h 20 minPara 12Nutri-Score D€€
de @ivymade_3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • warm water (warm)Otro120 ml
  • milk (warmed to 105-110°F)Lácteos240 ml
  • eggs (room temperature)Lácteos3 piezas
  • unsalted butter (softened)Lácteos113 g
  • granulated sugar (packed)Despensa100 g
  • white vinegarDespensa15 ml
  • saltEspecias6 g
  • vanilla extractDespensa5 ml
  • red food gel coloringOtro30 ml
  • active dry yeast (2 packets)Despensa14 g
  • all-purpose flour (plus extra for dusting)Cereales690 g
  • cocoa powderDespensa15 g
  • vegetable shortening (or softened unsalted butter)Despensa100 g
  • powdered confectioners' sugarDespensa60 g
  • all-purpose flour (for the topping)Cereales90 g
  • vanilla extract (for the topping)Despensa1 ml
  • cream cheese (softened)Lácteos28 g
  • salt (pinch, for the topping)Especias1 g

por ración

Nutrición

343kcal

Carbohidratos
53 g
Proteínas
8 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Bol ×2
  • Bandeja de horno ×2
  • Rodillo
  • Báscula de cocina
  • Horno

paso a paso

Preparación

  1. Bloom the yeast

    • Heat the milk in the microwave for about a minute until it reaches 105-110°F.
    • Stir a teaspoon of the sugar and the yeast into the warm milk.
    • Let it sit until foaming, then it is ready to use.
    Paso 1

  2. Make the dough

    • In the stand mixer bowl, combine the water, milk with yeast, eggs, butter, sugar, salt, vinegar, red food gel, cocoa powder and the flour.
    • Mix with the dough hook until it starts to come together, adding more flour gradually if needed until the dough is smooth, slightly sticky and pulls away from the sides.
    • Knead on high speed until elastic.
    Paso 2

  3. First rise

    • Place the dough in a greased bowl, cover with plastic wrap and a damp towel.
    • Let rise in a warm spot until doubled in size.
    Paso 3

  4. Shape the dough

    • Punch down the dough and turn it out onto a floured surface.
    • Divide into 12 equal pieces and roll each into a smooth ball, using as little flour as possible.
    • Place the balls on parchment-lined baking sheets with space between them, cover with plastic wrap and a damp towel and let rise.
    Paso 4

  5. Make the topping

    • Beat the shortening, powdered sugar, cream cheese and vanilla until fluffy.
    • Add the flour and salt, mix, then knead by hand into a smooth dough.
    • Roll out to ¼ inch thick, cut into 4-inch circles and lightly score lines on top with a knife. Re-roll scraps as needed.
    Paso 5

  6. Top the conchas

    • Place one topping circle on each risen dough ball, pressing gently so it adheres.
    Paso 6

  7. Bake

    • Preheat the oven to 325°F.
    • Bake the conchas, rotating the pans halfway through, until set and lightly golden.
    Paso 7
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