>I have been searching far and wide for a source of information regarding
>Mexican sweet bread (pan dulce) (snip). If anyone knows of any good
>sources of information regarding this style of bread, please let me know.
>I also have been looking for the hand tool they use to imprint the topping
>on conchas. Can anyone help? Thanks!
>
>- Randy Clemens - Los Angeles, CA
I have neighbors who make many types of pan dulce. When they make a design
on top they use the tip of a sharp knife.
I gave one of my neighbors, Mrs. Obregon, one of the Kaiser roll stampers
from King Arthur a couple of years ago and she is thrilled with it.
If you go to this site, you will see that they also note that one can cut a
design in the shape of a sea shell with a knife. See the recipe below.
http://www.pastrywiz.com/dailyrecipes/recipes/576.htm
By the way, I have subscribed to Pastrywiz for a long time and have
received some interesting recipes in their emails.
They also have a great selection of supplies for people who might be called
upon to bake a cake for a special occasion (in addition to the breads of
daily fare). I buy the round white cake boards for my gift breads, fruit
cakes, etc. makes a neater package and an surface on which to cut the
bread for those giftees who might not own a cutting board.
Andie Paysinger & the PENDRAGON Basenjis
asenji@earthlink.net
http://home.earthlink.net/~asenji/
* Exported from MasterCook *
Pan Dulce
Recipe By : http://www.pastrywiz.com/dailyrecipes/recipes/576.htm
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C All-Purpose Flour -- To 3 1/2 C
1/3 C Sugar
2 1/4 Tsp Flieschmann's Rapidrise Yeast -- Or
(1/4 Oz Or 1 Envelope)
1 Ts Salt
1/2 C Water
1/4 C Milk
1/4 C Butter Or Margarine
1 Lg Egg
Cocoa Topping:
1/2 C Butter Or Margarine
3/4 C Powdered Sugar
3/4 C All-Purpose Flour
2 Tbsp Cocoa Powder
1 Tsp Ground Cinnamon
1 Tsp Vanilla Extract
Cocoa Topping:
In medium bowl, cut 1/2 cup butter or margarine into 3/4 cup powdered sugar
and 3/4 cup all-purpose flour with pastry blender until crumbly. Stir in 2
tablespoons cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon
vanilla extract. Shape into a log. Cover; refrigerate until ready to use.
Dough:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120 to 130 F). Gradually add
to flour mixture. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at
high speed. Stir in enough remaining flour to make a soft dough. Knead on
lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into smooth balls. Place balls on
greased baking sheet. Flatten each ball slightly.
Divide Cocoa Topping into 12 equal portions; flatten each portion to
2-1/2-inch round. Place 1 round on each dough ball. With sharp knife, make
cuts 1/4-inch deep, on rolls to resemble seashells. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 20 minutes or until done.
Nutrition Information Per Serving: Serving size : 1 roll (91 g) Calories :
320, Total fat : 13 g, Saturated fat : 8 g, Cholesterol : 50 mg, Sodium :
320 mg, Carbohydrates : 46 g, Dietary fiber : 2 g, Sugars : 13 g, Protein : 6 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.
Yield: 12 rolls