Pan Dulce Mexicano - Sweet Bread Recipe

Pan Mexicano

Pan Mexicano recipe step by step instructions, list of Pan Mexicano ingredients, easy Pan Mexicano food directions

Pan Dulce Mexicano is a type of Mexican sweet bread that’s eaten all over the country, with some regional differences in preparation and ingredients depending on where you are. With its history dating back to the pre-Hispanic period, it’s an important part of Mexican cuisine and culture. Let’s take a look at what you need to know about this sweet treat!

  1. About
  2. Recipe
  3. Ingredients
  4. Preparation Steps
  5. Video Guide
  6. Images

Learning about Mexican pan dulce can be tricky, especially if you’re not sure what you’re looking at in the first place. But once you know where to start, learning about pan dulce mexicano and all its delicious forms can be easy! Here are the basics you need to know about pan dulce, including what it is, where it comes from, and how to make your own.

Pan Dulce Mexicano (Conchas)

As the name implies, pan dulce Mexicano is a sweet bread prepared with a sweetener. Sugar, brown sugar, honey, piloncillo, or anything else else could be the culprit. Pan dulce was introduced by Spanish colonists, settlers, and immigrants, and was influenced by other Old World countries, particularly France. Merienda are low-cost snacks that are consumed every day for breakfast or as a late dinner.

Mexican Today's bakers are among the world's most inventive; it is estimated that Mexico makes between 500 and 2,000 different types of bread. Beso, Conchas, Bigot, Cemita, Calvo, Almohada, Donas, and others are among them.

Conchas (shells) have a shell-like look with a sugar shell pattern on top. This is the most popular bizcocho (egg dough) with a variety of cookie dough toppings. Although the original shape is shell-like, it can also be fashioned in the shape of a snail by imprinting a square pattern on the cookie dough topping.

Concha is a traditional Mexican sweet bread with a sugary white, pink, yellow, or brown sugar topping. The bread is made with flour, sugar, yeast, salt, butter, eggs, and occasionally milk or vanilla. The traditional white topping is made with confectioners' sugar, flour, and vegetable shortening.

The top of the bread, which resembles a seashell, is referred to as conchas in Spanish. These tasty treats can be eaten plain or sliced and filled with refried beans before being dipped in hot chocolate or milk.

Pan Dulce Mexicano Recipe Facts

Pan Mexicano recipe

Recipe: Pan Dulce Mexicano Recipe
Category: Dessert
Cuisine: Mexican
Author:
Preparation Time:
Cooking time:
Ingredients: Ingredients list here
Instructions: Click to go to process
Servings: 5
Average rating: 4.8 of 5.0 from 32 reviews
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About: Pan Mexicano recipe guide. Learn how to make your authentic food, Pan Mexicano.

Pan Mexicano Ingredients List

Here you have all the list of ingredients for making Pan Mexicano. Directions and how to prepare Pan Mexicano follows after.

  • 4 1/4 cups (500g) all-purpose flour
  • 4 1/2 teaspoons yeast
  • 1/2 cup plus 1 tablespoon (120g) granulated sugar
  • 1/2 cup (100g) butter, cold, cubed
  • 1 teaspoon (6g) table salt
  • 2 large eggs (100g) (cold)
  • 1/2 tablespoons (6g) vanilla
  • 3/4 cup plus 2 tablespoons (200g) 2% milk (cold)
  • Vegetable oil for coating top of dough balls
  • For Topping
  • 1 cup (190g) shortening (or softened butter)
  • 1 3/4 cups (200g) powdered sugar
  • 1 2/3 cups (200g) all-purpose flour
  • 1 teaspoon (1.5g) baking cocoa – for chocolate pasta
  • 1/4 teaspoon pink food coloring – for pink pasta

Pan Mexicano recipe step by step

    MAKE THE PASTA
  1. In a stand mixer fitted with a paddle attachment, beat shortening and powder sugar for 2 minutes on speed 2 and 1 minute on speed 6.
  2. Mix on speed 2 for 2 minutes, then speed 6 for 30 seconds after adding the flour.
  3. Remove the pasta from the bowl and cut it in half lengthwise (about 200 grams each). The plain (non-colored) pasta is used in half of the recipe. This one should be covered and put away.
  4. 1 teaspoon (1.5 grams) baking cocoa and 1/3 of the pasta in a mixer bowl; beat on speed 4 for another minute. Remove the bowl from the mixer and set it aside, covered. Using a scraper, clean the basin.
  5. Add 1/4 teaspoon of pink food-grade color and 1/3 of the pasta to the mixer bowl; mix on speed 4 for an additional minute. Remove the bowl from the mixer, cover it, and set it aside. Clean the basin with a scraper.
  6. MAKE THE DOUGH
  7. Combine all of the ingredients in a stand mixer fitted with a dough hook.
  8. Mix for 5 minutes on speed 2. Stop the mixer halfway through and scrape the sides of the bowl to ensure that all of the ingredients are thoroughly incorporated.
  9. On a lightly oiled board, place the dough. Set aside for 10 minutes, covered.
  10. Roll the dough into tight, smooth balls, dividing it into 14-15 equal pieces (each weighing around 70 grams).
  11. To enable flavors to mingle, cover and set away for 10 minutes.
  12. ASSEMBLE THE CONCHAS
  13. Before baking, lightly coat half-sheet pans with baking spray or line them with parchment paper. On a baking sheet, place up to 6 dough balls per sheet pan. Using a pastry brush, apply a thin layer of vegetable oil to the dough's surface.
  14. To cover the top and edges of the dough ball, flatten a piece of pasta (about 28 grams). Place the pasta on top of the dough ball and gently push down.
  15. Stop mixer and scrape dough down as needed while mixing on speed 6 for 15-18 minutes, or until dough is very smooth, soft, and elastic.
  16. Using a plastic scraper, score the spaghetti with the necessary markings. Cut the spaghetti about 1/2 to 3/4 of the way through (don't cut all the way through).
  17. Cover with plastic wrap and let aside at room temperature (approximately 70°F) for 2 hours to rise.
  18. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  19. Preheat the oven to 350 degrees Fahrenheit and bake for 18 minutes.
  20. Place on a wire rack to cool. It's better if you eat it when it's still hot. Allow it cool to ambient temperature before storing for 2-3 days at room temperature in sealed plastic bags.

Pan Mexicano food images

Homemade Pan MexicanoHow to make Pan MexicanoPan Mexicano foodhow to prepare Pan Mexicano

Video on How to make Pan Mexicano

Watch the video know-how of Pan dulce Mexicano. Have a audio-visual clue and in depth explanations on how to make Pan Mexicano. Below is the video on how to prepare Pan Mexicano.

Video Title: How to make Pan Dulce Mexicano

Learn how to make Pan Mexicano. This is a video on how to prepare fantastic Pan Mexicano.

How to make Pan Mexicano, endnote

To the uninitiated, pan dulce mexicano (or pan mexicano) might seem like an odd fusion of Mexican and French culinary styles. It’s not quite cake, nor is it quite bread, but rather a cross between the two – sort of like focaccia or brioche in texture and composition, but much sweeter and with a lot more filling options available to you as you’ll soon discover in this guide to Mexican-style sweet breads!

Pan Dulce Mexicano, or Mexican sweet bread, is a popular breakfast treat in Mexico, but it’s also gaining ground in the United States thanks to its delicious combination of fresh and dried fruits, nuts, spices, and cream. I hope.you have learn how to make your own Pan Dulce Mexicano at home with these few tips and recipe variations you can use!

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