>> title: Conchas
>> category: Breads
>> tags: bread, mexican, sweet, enriched, oven
>> counters: Panadería
>> aka: concha, conchas de vainilla, conchas de chocolate, concha rosa, seashell bread, shell bread, pan de concha
>> pairs-with: pan-dulce-dough, costra-de-azucar
>> servings: 16
>> time: 2 hr 15 min

>> step: shape 16 rounds, proof 90 min
Shape @masa para pan dulce{1075%g}(one batch, chilled and divided into 16) into tight rounds on trays dusted with @all-purpose flour{2%Tbs}(16 g) and greased with @vegetable shortening{1%Tbs}(14 g), then ~proof{90%min} until they hold a fingerprint.

>> step: butter, press on the lids and score
Brush @&(~1)proofed rounds{} with @melted unsalted butter{1%Tbs}(14 g), press a flattened disc of @costra de azúcar{420%g}(one batch — vanilla, chocolate and pink) onto each, and score the shell lines right through the lid to the dough.

>> step: bake at 350°F 18 min
Bake @&(~1)topped rounds{} at 350°F for ~bake{18%min}, until the lid has cracked into its grid and the bun underneath sounds hollow.