Recipes · Mexican · Bakery
Concha
One serving has 530 kcal and 12 g protein, and at least a fifth of a woman's daily need of thiamin (68%), selenium (61%), riboflavin (49%), folate (43%), niacin (41%) and manganese (31%). Ready in 130 minutes.
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- Preparation: 110 min
- Cooking: 20 min
- Makes: 1 serving (150 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 55 g Flour, bread (strong)
- 12 g Sugar
- 10 g Butter, unsalted
- 18 g Eggs, whole, raw
- 18 g Milk, whole
- 1.5 g Yeast, active dry
- 15 g Flour, all-purpose
- 12 g Sugar, powdered
- 8 g Vegetable shortening
- 0.5 g Salt
Method
- This makes one concha; multiply by 10 for a full batch.
- Warm the milk slightly and dissolve the yeast in it with a pinch of sugar; let stand 10 minutes until foamy.
- Mix the bread flour, remaining sugar and salt, then work in the egg, butter and yeast mixture into a smooth, soft dough; knead for 8 minutes.
- Cover and let rise for about 1.5 hours until doubled.
- For the topping, rub the all-purpose flour, powdered sugar and shortening together into a soft paste, then press into a flat disc and mark shell-like grooves with a knife.
- Shape the dough into a ball, top with the sugar paste disc, and let rise for 30 minutes more.
- Bake at 180 °C (350 °F) for 15-18 minutes until the bread is golden and the topping is set and lightly cracked in its shell pattern.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 530 kcal | 25% |
| Carbohydrates | 76.9 g | |
| Water | 40.4 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 11.7 g | 24% |
| Tryptophan | 0.14 g | |
| Threonine | 0.38 g | |
| Isoleucine | 0.48 g | |
| Leucine | 0.86 g | |
| Lysine | 0.43 g | |
| Methionine | 0.24 g | |
| Cystine | 0.24 g | |
| Phenylalanine | 0.59 g | |
| Tyrosine | 0.37 g | |
| Valine | 0.57 g | |
| Histidine | 0.26 g | |
| Fat | 19.6 g | |
| Monounsaturated | 6.6 g | |
| Polyunsaturated | 3.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3 g | |
| Saturated | 8.1 g | |
| Trans-Fats | 1.1 g | |
| Cholesterol | 90.3 mg | |
| Calcium | 44.2 mg | 4% |
| Copper | 0.15 mg | 17% |
| Iron | 3.5 mg | 19% |
| Magnesium | 22 mg | 7% |
| Manganese | 0.55 mg | 31% |
| Phosphorus | 132 mg | 19% |
| Potassium | 137 mg | 3% |
| Selenium | 33.5 µg | 61% |
| Sodium | 231 mg | |
| Zinc | 1 mg | 13% |
| Thiamin (vitamin B1) | 0.75 mg | 68% |
| Riboflavin (vitamin B2) | 0.54 mg | 49% |
| Niacin (vitamin B3) | 5.7 mg | 41% |
| Pantothenic acid (vitamin B5) | 0.92 mg | 18% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 173 µg | 43% |
| Cobalamin (vitamin B12) | 0.26 µg | 11% |
| Choline | 63.5 mg | 15% |
| Vitamin A | 105 µg | 15% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 23.9 IU | 4% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 5.3 µg | 6% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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