_02.JPG) Concha sold in Mexico City | |
| Place of origin | Mexico |
|---|---|
AConcha (Spanish, 'shell'), pluralconchas, is a traditionalMexican sweet bread (pan dulce) with similar consistency to abrioche.[1] Conchas get their name from their round shape and their striped,seashell-like appearance. A concha consists of two parts: a sweetenedbread roll, and a crunchy topping (composed of flour, butter, and sugar),[2] the most common topping flavors being chocolate, vanilla, and strawberry.[3] Conchas are commonly found throughoutMexico,Guatemala, and their diasporas inpanaderias. They can also be found in grocery stores and bakeries across theUnited States.[4]
The exact origin of the concha is unknown. Many believe that it dates back to the colonial period, and was introduced by Frenchbakers who settled in Mexico, known as New Spain back then.[2][3] It is also believed that the idea came from a nobleman that dipped a piece of bread into some hot chocolate in front of many people and told them they should do it too.[3]
The first recordedrecipe for the sweet bread is from 1820.[5] Through migration, the sweet bread has spread throughCentral,South, andNorth America.[2]
Conchas are regularly eaten for breakfast and are paired with drinks like milk or coffee. They are also often times used in place of bread for some sandwiches.[6] Along with being a common household snack, conchas are also used in some Mexican holidays as well. One such example is theDay of the Dead, where Mexican families celebrate and honor their loved ones by creating an altar orofrenda for them and leave various food, pastries, and decorations on it.[7] Conchas are depicted among the foods on the highly decorated ofrenda in the 2017 animated filmCoco.
In recent years, conchas have gained visibility outside of Mexico. A "concha bun burger" won theJames Beard Foundation's Blended Burger Project in 2016.[8] With manybakeries reimagining the concept of a concha, the sweet bread has also received a high amount of attention onsocial media.[9] Conchas have become a symbol ofMexican-American identity. The image can be found in art and merchandise all over.
Conchas can now be found packaged in grocery stores across Central America, South America, and North America.[4]
To make the bread portion of a concha, most recipes requireyeast, butter, flour,oil, sugar,evaporated milk, salt,vanilla extract,cinnamon, and eggs. To make the topping, one would need sugar, butter, flour, and vanilla extract.[10][11]
To begin making concha, all ingredients are mixed together to a smooth consistency.The dough is placed in an oiled bowl and covered with a damp cloth torise.After letting the dough rise atroom temperature for an hour, it is refrigerated overnight to make the dough easier to mold later on.The dough is then proofed again at room temperature while the topping ingredients are mixed. The dough is next split in half and formed into small balls. A gumball size amount of the topping is then taken, formed into a ball, and flattened, to fit on top of the dough.Finally, curved grooves are cut across the top of the pastry and then baked.[10][12]
Some places around the world have their own pastries that are similar to the concha. For example, the Japanesemelonpan is made from a similar base with a hard sweet crust, although the creator did not draw inspiration from the concha. They slightly differ in that melonpan is scored to resemble a melon rind and generally has a crispier exterior.[13]
Another similar pastry is thepineapple bun, which is a sweet bun that originated in Hong Kong. The pineapple bun was created by a family-owned restaurant in the 1940s, having drawn inspiration from the look of conchas by scoring the sweet bread to look similar to a pineapple skin.[13] The bun itself is also given the nameMexican bun, after one Ng family who had beenexpelled from Mexico and opened abing sutt establishment inShanghai Street,Kowloon where they sold these kinds of buns inspired by the concha.[14] The "Mexican bun" itself spread toMalaysia with a slightly altered recipe popularised by bakery chainRotiboy,[15] where it has been generally known as "roti kopi" (Malay for 'coffee bread') after itscoffee-flavoured crust.
| Pan salado | |
|---|---|
| Pan dulce | |
