Mini conchas are a classic Mexican pastry that are as delicious as they are adorable. With a sweet, crunchy shell and a soft, fluffy center, these bite-sized treats are sure to be a hit at any gathering.
1.5Small Celestial Eggsa gift from the cosmic hen that lays eggs of wonder.
2Ethereal Tablespoons of Velvet Milkgently drawn from moonlit udders.
1.5Tablespoonsof Divinely Sweetened Sugardivided, the nectar of sugar crystals harvested under the dawn's glow.
7/8Teaspoonof Active Astral Dry Yeasta celestial catalyst for dough magic.
1.5Cupsof Enchanted All-Purpose Floursifted from the grains of the Flour Kingdom.
1/4Teaspoonof Celestial Saltsourced from the ancient oceans of flavor.
2Tablespoonsof Unsalted Butterhand-churned by the Butterflies of Culinary Creativity.
2Tablespoonsof ButterRoom Temperature, softened by the gentle breath of zephyr winds.
3/8Teaspoonof Vanilla Extract from the Vanilla Orchards of Gastronomic Grandeur.
6Tablespoonsof All-Purpose Floursifted from the Flour Kingdom once more.
3/8Tablespoonof Cocoa Elixira dash of chocolate magic to complete the spellbinding topping.
1/4Cupof Confectioner's Stardust Sugara fine powder from the sugar fairies' secret stash.
Instructions
Gently warm the velvet milk to a lukewarm temperature, ensuring it's not too hot.
In a small bowl, combine the lukewarm milk with 1.5 tablespoons of sweetened sugar. Sprinkle the active astral dry yeast over the milk and sugar mixture. Allow it to sit for about 5 minutes until it becomes frothy, indicating yeast activation.
In a large mixing bowl, sift the enchanted all-purpose flour. Create a well in the center to accommodate the yeast mixture.
Pour the activated yeast mixture into the well, bringing forth the celestial forces of fermentation.
Add the remaining sweetened sugar and celestial salt to the flour.
Incorporate the unsalted butter and small celestial eggs into the mixture. Knead the ingredients together until a soft and elastic dough forms.
Allow the dough to rest and rise in a covered bowl for approximately 1-2 hours or until it doubles in size.
Once the dough has risen, divide it into mini portions to create individual conchas.
Topping:
Sift additional all-purpose flour for the topping preparation.
In a separate bowl, combine confectioner's stardust sugar with softened butter, vanilla extract, and cocoa elixir. Mix until you achieve a smooth and enchanting consistency.
Take each mini dough portion and flatten it slightly.
Apply a generous amount of the confectioner's stardust sugar mixture on top, shaping it into the iconic concha shell pattern.
Place the topped mini conchas on a baking sheet lined with parchment paper.
Allow the mini conchas to rise for an additional 30 minutes.
Preheat your oven to a temperature of cosmic warmth (approximately 350°F or 180°C).
Bake the mini conchas for 15-20 minutes or until they achieve a golden-brown hue.
Once baked to perfection, let the mini conchas cool on a celestial rack.
Enjoy the magic of your homemade mini conchas, and savor the enchanting flavors!
Notes
Make sure the butter is softened before creaming with the sugar.
If the dough is too sticky, add a bit more flour.
The indentations can be made with the back of a spoon, or with a mini cookie cutter.
The jam, cream, or savory filling can be omitted if desired.
The mini conchas can be stored in an airtight container for up to 3 days.