Transcripts
1. 01 Introduction: Welcome to this class. In this class, I will
teach you how to make these chocolate
and strawberry punches. First, I will teach you
how to make the dough. Next, I will teach you how to prepare the dough
for the first rise, and then we will let it rise. Then I will teach
you how to make the Strel topping
or the crackling. After the dough has risen, I will teach you how to
form the dough into balls. Once the dough is
formed into balls, I will show you how to
add the crackling on top. We will let the conchas rise
again until double in bulk. And finally, we will
bake the conchas, and then let them cool. I am a self taught baker. Many years ago, I decided I wanted to open up
my own home bakery. And I had this business
for several years until my husband got a job offer in a different city
across the country. We felt like this was
a good move for us, and so I closed my bakery and we moved
across the country. Now, here in the new city, I do not want to go through the steps to open up
another home bakery. But I still love baking. And as a retired school
teacher, I love teaching. So I have decided to share my skills with you
on skill share. This class is aimed at the baker who would like
to learn how to make a sweet yeast bread with a sweet topping
or crackling on top. I am excited to teach you
the skills in this class. Let's move on to lesson
number one, making the dough.
2. 02 Making the Dough: Okay. We are ready to start making the
dough for our conchas. In this bowl, I want to put
six tablespoons of water, and it needs to be warm water. And to that warm water, I'm going to add five
teaspoons of yeast. That would be the equivalent of one tablespoon plus
two teaspoons. I now want to just mix this enough to get
the yeast and water on I want to push this yeast down that's not in there and then
mix that to see. We're now going to
let this sit for five to 7 minutes until
it becomes foamy. Our yeast has been sitting
for about 7 minutes. I gathered all the
other ingredients while the yeast was foaming. Let's look at the yeast. You can see it has foamed. Now we want to add
my melted butter, two tablespoons of oil. I I my sugar, my evaporated milk, my
four teaspoons of salt. This is actually a two teaspoon. I only need to fill it twice. Next, I'm going to add my
four teaspoons of cinnamon. I want to add the
dry ingredients before I added the vanilla, so I'm adding the cinnamon and then my four
teaspoons of vanilla. And last, we want to
add our four eggs. Four. Okay, now we want to mix this until everything
well blended. You can see that 12 blended. I'm going to take that
paw attachment out, put my dough attachment on, and add my flour. All eight cups, and
that's three, four, five, six, seven, and eight. I now want to put
my shield on so that the flour does not come spewing out
when I turn it on. And we want to turn
this to a medium speed. We're going to let this run for about 5 minutes on this beat. So we'll be back
in about 5 minutes to show you what
this looks like.
3. 03 First Rise: That has been going
for about 5 minutes, and you see we have
a really nice dough. We're now ready to
have this rise. I want to take the dough
hook out of my bowl. This is the bowl that I
want the dough to rise in. I'm going to spread
down the side of the bowl and then put
my dough in that bowl. Just like that. Now, I
have a proofing mat. So I'm going to stick my
bread on the proofing mat, and I'm going to let it rise for about an hour
till double in bulk. And you do want to cover it. This is actually a cover that
comes with my proofing mat. If you don't have
something like this, you can just use spray down plastic wrap or a
lint free towel, like a flour sack towel. In our next lesson, we'll be showing you how to make the strucial topping or the crackling while
the bread rises. Mm hmm.
4. 04 Streusel Topping or Craquelin: Tt. We are ready to start making the crackling
or the strusel topping. I have cleaned my bowl, and to this bowl, I'm going to add one cup butter that has come to
room temperature, one and a third cups of sugar, two cups of flour, and two teaspoons of vanilla. We're going to cover this, and we're going to mix it until it's smooth, about 1 minute. Okay. So as you look at this, you can see it's not
really getting smooth, it's just going crumbly. But when I squeeze it
together like this, it does come to a dough. So I'm going to kind
of just squeeze it and knead it like this to get
it to come to a nice dough. Working the powdery stuff
into the part that's a dough. That's looking
pretty good there. I have some parchment
paper here, and I'm going to put my dough
on the parchment paper. I'm actually going
to put all of it on the parchment paper right now
because I want to get it to all blend into one big and then once I get
it all to blend in, I can divide it in half. So I'm just doing
a kneading thing or squishing it's really more squishing right now
than it is kneading. And there you can see
we have a nice dough. Now I want to break
my dough in half. Just kind of compare it, eyeball it, make sure
it's about half. Move one half off of
the parchment paper. And then this half, I
want to flatten it, and I'm going to add two
tablespoons of cocoa. I want to kind of work that in and it's going to
turn the dough brown, and it's going to give
it that cocoa flavor. I want to work all
that cocoa in. Make sure the dough
is completely brown and that the cocoa
is all absorbed in. You can see this parts
where there's still lots of cocoa. I'm working it in. I'm just needing
this to get this to be all smooth in one color, so you can see how
nice that looks. And it has that nice,
subtle chocolate flavor. And we're now going to put
this aside for a moment. On this dough, we're going
to make it strawberry. And I've got free
strawberry powder. And I'm going to start
plotting this down. We want four tablespoons. But I'm going to start
with one and work it in we'll see if we
really need to for it. I also don't know
that I'm going to diet with food coloring because I'm thinking this
strawberry is gonna give it enough of a red colour. Okay. That looks pretty
good for the first. Let's put the second tablespoon. Work that in. Hey. Let's flatten out again. Put the third tablespoon in. And I'm thinking,
as I look at this, that's looking very deep red. I don't think I'm going to
add the fourth tablespoon. I'm gonna taste it
once it's all in. Make sure it has that
strawberry flavor. And if it does, I don't think it needs that
fourth tablespoon. But as you can see,
that's very red. And that's with
three tablespoons. Definitely not going to
add food color into it. That red powder
pretty much do it. Let me just taste it. Mm. That's definitely got
a strawberry flavor. Since I have this one here, I'm going to divide
my dough in half. And I want to flatness. And put another piece of
parchment paper on it. Now, with my rolling pin, I want to roll this
out very thin. And I'm always going
from the center out. And I'm rotating it. Okay, let's take a look at this. Do I still feel some
thickness there. So I'm going to go to
roll this out some more because I do want
it thin at that center. And there you can see
how thin that is. And now we're going
to stick this on this can cause we're
going to be sticking this in the refrigerator
with all the layers there. So we'll set that aside, pull out another piece of parchment paper,
plot my strawberry. And roll this out just
like we did the other one. With this rolled out,
we're going to pit it also on that and start
with the chocolate. Divide that in half,
mush that down, make sure it's centered
once it's mush down, cover it with more
parchment paper, and roll it out just like we did the strawberry going from the center out and rotating
our parchment paper. We'll put this on our pa, and then we have our
final chocolate. Put it down, Mush
it down. Cover it. And there's our final one. We're going to now put
this also on our pan. And we want to put this in the freezer for
about 30 minutes. Our dough has been rising
for over 30 minutes. So we'll put this in
the freezer and then we'll get the dough
once it's done rising and form it to get ready
for our crackling.
5. 05 Forming the Conchas: Our dough has risen
till double in bulk. Let me show you. You can see it's coming over
the top of the bowl. So we're ready to
form the conchas. I've sprayed my pan down, and I'm going to put my dough here just 'cause I
want to push it down. And then I'm going to move
it back into the bowl. And I want to have just
a little bit of flour here so the dough
does not stick. Now, I'm not worried about there being
exactly 24 of these. I just want to make these
about the size I want them to be or half the size I want them to be because
they are going to raise. And so you can see
the size I have it, and then I'm going to
put that on the pen. So I'm using a pen like this. I'm just going to
keep doing this until I have all of these on. And it's supposed
to make about 24. And if I get 23 or 25,
that's going to be fine. So just keep forming yours into balls until you have
all of it into balls, trying to make sure they're
all about the same size. And you want to
have about 2 " or more in between because
they are gonna raise. So our next lesson after
these are all on the pen, we will show you how to
add the crackling on top.
6. 06 Adding the Craquelin on Top: Apparently, I forgot to
push the record button on how to cut out the crackling and put it
on top of the conchas. But I did use a crackling on some pumpkin
doughnuts that I made. So I'm going to be
showing you the video of how I cut out the crackling
for these doughnuts. Going to be a little
bit different because the conchas
are not doughnuts, and so I will not be cutting out the center like I did
on the doughnuts. Let's look at the video and see how to cut out
the crackling. Our crackling dough has been in the freezer for
about 15 minutes. We're now ready to cut out our circles that will go
on top of the doughnuts. I have my crackling dough here. Now, I have these cutters. Which I've measured and this one's about the size
of the doughnut, and then this one's
about the size of that. I'm going to take
it and cut a circle and I need to get 12-18 total because that's how many doughnuts
I'm going to get. This is going to be
a little bit tricky. Let's see if we can
mish that together. That's going back
together, good. Basically, I want to get six to eight out of each of my things. Here I have one, two,
three, four, five, six, seven, and eight. I want to do the
same with this one. I've only got seven on that one, but that's probably
going to be enough. This time, just in the fridge, so they will stay cold
until I'm ready to put them on my pumpkin batter. I'm now going to
take my crackling. It's been refrigerating
and put it on. You notice that broke, which is okay because I can
just put both pieces on. I want to put the crackling on top of
each of my doughnuts. You'll see I used this spatula. To get it off, I'm just going to continue till
they're all covered. Now that we put the
crackling onto the conchas, we want to cut little slits in the crackling that
is on the conchas. Again, this was part of
what I did not videotape. So look here at the
chocolate concha, and you can see how I
took a knife and I cut the diagonals in a fan shape
for the chocolate conchas. The strawberry conchas,
as you can see, I cut out a crisscross pattern. This is done before
they raise for the second time so that there will be a little
bit of space after the rising on the conchas. In our next lesson, we will show you
the rised conchas, and then we will bake them.
7. 07 Baking and Cooling: Our dough has been raising for just a little
over half an hour. You can see it's
pretty much doubled. You can see the separation of the crackling because
of the rising. We're now going to put
these in the oven. Because I have two
pans, I have the rags, one above the middle and one just below the
middle so that I can put both of these in to cook. And these are going to
cook for 18 to 20 minutes. We'll be back when they're done cooking to see
how they turned out. The timer is about ready
to go off on our concerts. So let's take a look
and see how they look. Let me pull this
out so you can see. You can see they're
nice golden bro. So we're going to take them out. And same with our strawberry. We're now going to just put them on the cooling
rack to cool, and we're going to do the
same with the chocolate. And here are our chocolate
and strawberry conchas.
8. 08 Final Thoughts: Thank you for taking this class. We had fun making our chocolate
and strawberry punchs. First, we learned how
to make the dough. Then we let the dough rise. And while the dough was rising, we made the crackling that
we put on top of the bread. After the dough had
risen to double and bok, we formed it into
small round balls. And then we cut out circles
with the crackling, and we put it on top. We then let this dough rise again until again
double and bok. And then we baked it for about 20 minutes in a
350 degree temperature. When we were done, we had the scrochouskchas
or sweet bread that are great serve
for breakfast, brunch, or really anytime. I hope your conchas turned out the way that
you wanted them to. The recipe is in the
project section, and your project for this class
is to make these conchas. Please make sure to
post a picture on our project page and let
us know how it went. I look forward to
hearing from you. From my kitchen to your kitchen. Happy baking.
Nadine Thomas
