Mexican Concha RecipeIngredients:
500 grams of flour
120 grams of sugar
115 gr of icing sugar
A teaspoon of salt
120 grams of butter
Half a tablespoon of baking powder
100 ml of waterDirections:
Sift 500 gr of flour together with 60 gr. sugar and baking powder.
With the help of a mixer we mix everything with 60 gr. of butter. Work the dough until it is homogeneous.
Then we add another 60 gr of sugar and another 60 gr. butter, and mix again.
We beat the eggs together with the water and the powdered milk, and add it to the mixture that we have previously obtained, and all this with the sifted flour.
We work the dough until we get an elastic texture. Then, we sprinkle flour on the counter and knead.
We make a ball with the dough, paint it with a little oil and put it in a container. Then, cover with a cloth and let rest for an hour.
Then, we knead again, cover the dough with film and reserve it in the refrigerator for 12 hours.
Take the dough out of the fridge, let it warm up and then make balls with the dough and flatten them.
Place the shells on a baking tray lined with baking paper. If we want, we can use a shell marker or make the grooves with a fork or knife.