User:Bewilderbark
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Bewilderbark
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rain game
Snacks
Wilds Conchas Yummy Recipe;
Ingredience For the bread; * 1/2 cup of evaporated milk (118 ml) * 1 packet of instant dry yeast (7g) * 1/2 cup of granulated white sugar (100g) * 3 large room temperature eggs (chicken) * However much vanilla you desire * 1/4 tsp salt * 3 1/2 cup bread flour (roughly 450-500g) * 1/4 cup vegetable shortening (47g) * 1/4 cup softened unsalted butter (56g) For the topping; * 1/2 cup vegetable shortening (95g) * 1/2 cup softened unsalted butter (113g) * 1 cup of powdered/confectioners sugar (100g) * 1 cup of flour (120-150g) * 1 tsp vanilla flavoring, not extract (it will bake out) * 1 tbsp cocoa powder * 1 tbsp Nesquik strawberry powder (or ground freeze dried strawberries) How to Make? * In a measuring cup, warm your evaporated milk to no more than 100 degrees (37 C) and add your yeast with a pinch of sugar. Allow to proof for 10 minutes * While your yeast is foaming, combine the sugar, flour, and salt in the bowl of a stand mixer (or in a regular bowl if kneading by hand) and mix * Once your yeast is proofed, add your eggs to the measuring cup and mix * With the dough hook attachment, slowly add in your liquid to the flour until a dry, shaggy dough begins to form. Knead it for 3-5 minutes. * Slowly add your shortening and butter to the dough one knob at a time, allowing it to incorporate before adding the next one. Once you have added all the fat, and your dough has become smooth and elastic, and no longer sticks to the sides of the bowl, add to a greased bowl and cover. ** If kneading by hand, this step may take up to 20-30 minutes. Use additional flour when needed, but sparingly. This dough is very rich and wet, and takes a while to develop the needed gluten! * Rise your dough until doubled in size, about an hour to two hours * While the dough is rising, begin making the topping. * In a bowl, beat together the shortening, butter, and powdered sugar until it has formed a smooth paste. * Add in your flour and mix until combined. It should form a smooth, sticky, and slightly crumbly dough. * Divide your topping dough into the amount of flavors you want- this recipe defaults to three- vanilla, chocolate, and strawberry. However, flavor them however you wish. * Add the respective flavorings to each dough, then divide into ten total balls. * Once your dough is done rising, turn it out onto the counter and punch it down. * Divide your dough into ten equal sized balls, tucking and rolling until they form smooth, stretched tops. * Take your topping and flatten them out into thin sheets, draping over the tops of your balls. Use water on the topping when needed if they crack or break excessively. * Once the topping is on, begin shaping your concha into a flat, round disc, about a half an inch in height. Place them on a baking sheet lined with parchment paper * Using a concha cutter, or a knife, stamp out the pattern you want. It can be the traditional curved seashell pattern, or a cross-grid pattern like a melonpan. * Cover the conchas with a slightly damp towel and allow to rest for about an hour, or until doubled in size. When there is a half hour left of rising time, preheat your oven to 350 degrees (176c) * Bake the conchas on a top rack for 20-25 minutes, turning the pan halfway through baking time * Enjoy with a cup of champurrado or atole
Pozole Rojo
A hearty warm soup for the coldest of days ! eat it ! with cabbage!
Ingredience * 2.5 lbs bone-in chicken thigh * Knorr chicken powder or buillon (reliant on how much water you use) * 2 15oz cans of white hominy * 2 large onion * 1 head of garlic * 2 bay leaves * 3oz dried guajillo chiles (can be subbed for pasilla or new mexico) * a few dried ancho chiles * 1tsp mexican oregano * salt to your hearts desire * an odd amount of water * Shredded cabbage * Thinly slices radishes * Sliced avocado * Quartered limes How to; * Take your dried chiles and remove the hard stems and shake out the seeds. * Remove the papery skin of the garlic and remove the top 1/4 to 1/2 inch from the garlic to expose the cloves * Cut 1 large onion into halves or quarters * In a large soup pot or dutch oven (or pressure cooker!), add in your whole chicken thighs, halved onion, garlic, dried chiles, and bay leaves. Pour enough water to cover the contents, roughly around 8 cups of water. * Bring the pot to a boil, removing any scum that rises to the top as it cooks. Once boiling, add in your knorr powder or buillon, salt, and any spices you desire. * Boil for 30 minutes, or until the chicken has cooked all the way through and can be pulled off the bone. * Remove the chicken and set it aside to shred. Discard any bones. * Remove the onion, garlic, and chiles and place inside a blender. Remove the cap from the lid to prevent heat suction and use a rag or bowl to cover the hole instead. Blend until you have a smooth mixture, adding water from the pot to thin it out. * Re-add the chile mixture to the pot, straining if so desired. * Re-add the chicken to the pot * Open and rinse your two cans of hominy, and add to the pot. Add the bay leaf and oregano * Boil for an additional 20 minutes, or until the hominy is tender * Serve with shredded cabbage, radishes, avocado, lime wedges, and diced white onion. Enjoy!
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About me
i enjoy Rain World a lot. Work part-full time so edits are sporadic :^) @BEWILDERBARK on (most) social media and @WILDSLUGCAT on discord!