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Do not let the milk boil. Leave the milk to cool down to 100- 110°F, or until it is warm, but not hot to the touch. In the bowl of a stand mixer, add the milk, melted butter, eggs, yeast, sugar, and flour. Add the salt to the side of the bowl, being careful to keep it away from the yeast.

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Cover the conchas and let them rest at warm room temperature (ideally around 75°F) until they're nearly doubled in size, 2 to 3 hours. Toward the end of the rising time preheat the oven to 375°F. Bake the conchas (one pan at a time, or rotating pans) until their bottoms are golden brown, 18 to 22 minutes. Remove the conchas from the oven.

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Instructions. In a large mixing bowl, mix the flour, salt and cinnamon. Reserve. In the bowl of a stand mixer, combine milk, sugar and yeast. Let stand 5-15 minutes, until the yeast blooms. It should look foamy. With the paddle attachment on medium speed, mix in the vanilla and eggs one at a time until fully combined.

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1. Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well. VIEW MORE. 2.

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In a bowl, add the flour, yeast and milk. Mix, cover and rest for 15 minutes. With a Kitchenaid with a dough hook, add the rest of the flour along with butter, eggs, salt, sugar and vanilla. Mix for 7 minutes at medium speed. Add the "sponge" into the bowl and keep mixing for another 7 minutes.

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Bake. Bake the conchas at 325 ℉/165 ℃ for 22-24 minutes (depending on your oven), one tray at a time. Rotate the tray halfway through baking for even browning. The conchas are done when you can see the dough at the bottom has turned a golden brown color, and the shell design has separated a bit.

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Step 1. Make the dough: Whisk the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, eggs and vanilla. Mix on the lowest speed to combine without the flour splattering out of the bowl, about 20 seconds. (If needed, use a spatula to push the flour mixture toward the hook.)

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Instructions. In a bowl, combine the yeast, honey and water. Let set for 10 minutes. In the stand mixer, cream together the sugar and butter. Mix in the eggs, vanilla and yeast/water mixture. Gradually mix in the flour and salt, turning up the speed, as needed.

Pin de Carmen Martinez en inventos Artesanías con conchas marinas

Place the concha dough in a large lightly oiled bowl then cover and place in a warm place to rise until doubled in size. 5. To make the topping, mix the flour and powdered sugar together in a medium bowl then add the butter and vanilla. Work together with a spatula until a smooth paste forms. You can divide the mixture into batches and add.

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Start by combining 1 tbsp of flour and and 1 tbsp of sugar with the warm milk and the yeast. Mix well and let rest for 10 minutes. In a large bowl with a stand mixer, add the rest of the flour, the cinnamon, and the sugar and the yeast mixture from above and mix well. Add the eggs one at a time and continue mixing.

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Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.

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In a large cup, mix the first three ingredients. Let stand for 10 minutes. In the bowl of the stand mixer, add the dry ingredients. Starting with the paddle attachment, mix on low just to combine ingredients. When ready, mix in the activated yeast and lightly beaten eggs. Mix for one minute at medium speed.

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Let rise in a warm, draft-free place for 1-2 hours, until doubled in size. Preheat the oven to 350°F (180°C). Scoop 1 tablespoon of the shell topping onto a piece of wax paper and roll into a ball. Place another piece of wax paper on top and roll out to a 4-inch (10 cm) circle, slightly larger than the risen dough balls.

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Toast pasta, stirring frequently, until browned and aromatic. Add onion, celery and garlic. Saute for 2 minutes. Season lightly with salt and pepper. Transfer the tomatoes to the blender. Blend on high until smooth. Set aside. Mix in canned tomato sauce, blended tomatoes and 6 cups warm chicken broth.