Prepare Bizcocho mix according to manufacturer's instructions for scaling and mixing. Bulk ferment dough at room temperature until doubled. Divide dough into 2.5 oz. duffs, round, and place on lined sheet trays. Dab the top of the rolls with shortening (this will allow the pasta to stick and not run off while baking) and top with pasta. Use a concha stamp with desired design. Proof until doubled and bake at 350°F for 18 minutes or until bread is baked all the way through.
In the bowl of a stand mixer fitted with the paddle attachment, combine 50% granulated sugar, 50% powdered sugar, 100% shortening, and 108.3% bread flour and mix on low speed for one minute, scrape down bowl. Mix on low speed for 45 seconds, scrape the bowl, then mix on medium speed for 25 seconds. Divide into 4 pieces. Leave one plain, color one pink, color one yellow, and finally stir some cocoa into the last to make a light brown color. Reserve.
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Sweetdough, Pasta, Pink, Yellow, Cocoa Powder, Mexican Sweet Bread