Follow the manufacturer's directions on the bag 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.
Place 1 pound 8 oz granulated sugar, 1 pound 8 oz powdered sugar, 3 pounds shortening, and 3 pounds 4 oz bread flour in a bowl fitted with the paddle attachment, stir for one minute and scrape down the bowl. Turn to speed 1 for 45 seconds, scrape the bowl, then speed 2 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