{"id":14062,"date":"2026-11-03T08:02:05","date_gmt":"2026-11-03T14:02:05","guid":{"rendered":"https:\/\/www.alasmedios.com\/?p=14062"},"modified":"2026-11-03T08:02:05","modified_gmt":"2026-11-03T14:02:05","slug":"hagamos-conchas","status":"publish","type":"post","link":"https:\/\/www.alasmedios.com\/index.php\/2026\/11\/03\/hagamos-conchas\/","title":{"rendered":"Hagamos CONCHAS"},"content":{"rendered":"<p>El pan no puede faltar en cualquier mesa, es una exquisitez en todo el mundo por la gran variedad de piezas que se elaboran. \u00bfQu\u00e9 opinas tu? Lo tenemos presente en diversas culturas y tradiciones.<\/p>\n<p>Existen antecedentes alrededor del 9000 a. C. Tambi\u00e9n hay investigaciones que determinan evidencias m\u00e1s antiguas sobre elaboraci\u00f3n de pan que se remontan a hace 14 400 a\u00f1os al sureste de Asia.<\/p>\n<p>Aproximadamente 4000 a\u00f1os antes del surgimiento de la agricultura. Muchos n\u00f3madas del desierto lo cocinaban colocando la masa sobre brasas y cubri\u00e9ndolo con cenizas.<\/p>\n<p>Es un alimento b\u00e1sico de la humanidad desde los experimentos del valor nutritivo del trigo y otros cereales. Al inicio el hombre lo consum\u00eda rudimentario (pesado e ins\u00edpido) los egipcios fueron los primeros en elaborar pan blanco; igualmente es probable que ellos descubrieran los beneficios de la fermentaci\u00f3n para producir un pan ligero (utilizaban el proceso de leudado alrededor del 2600 a.C.)<\/p>\n<p>SIGUE LEYENDO: <a title=\"Hablemos del Chile en Nogada\" href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/09\/30\/hablemos-del-chile-en-nogada\/\">Hablemos del Chile en Nogada<\/a><\/p>\n<p>Tiene inclusive un d\u00eda para celebrarlo: el 16 de octubre (d\u00eda mundial del pan)<\/p>\n<p>En M\u00e9xico el pan es toda una instituci\u00f3n, est\u00e1 presente en todas las mesas para acompa\u00f1ar sus alimentos; m\u00e1s probablemente por las ma\u00f1anas y en las meriendas, normalmente a la hora de la comida se disfrutan las tortillitas, pero tambi\u00e9n hay excepciones y platillos que se disfrutan si o si con pan.<\/p>\n<p>\u00bfPero qu\u00e9 me dices del delicioso pan de dulce como una concha? Hace muchos a\u00f1os escuche a alguien decir que las disfrutaban rellenas de frijoles. Pues s\u00ed, en gustos se rompen g\u00e9neros dice \u00e9l un dicho. El relleno puede ser dulce o salado, igualmente la concha la podemos elaborar de diferentes formas; desde la tradicional, con alg\u00fan complemento en la masa, las gourmets y la decoraci\u00f3n de est\u00e1s puede variar igualmente. Recuerdas que en diferentes ocasiones te he mencionado que <strong>NO TODAS LAS RECETAS EST\u00c1N ESCRITAS<\/strong>, la imaginaci\u00f3n es infinita. Si disfrutas de realizar algunas pruebas puedes cambiar el tipo de harina, complementos como ar\u00e1ndanos, pasas, semillas, ralladura de naranja o lim\u00f3n; pure de manzana, guayaba, pera, etc.\u2026 (para estas \u00faltimas reducimos la cantidad de leche) cubiertas decorativas o de diferentes sabores. Aqu\u00ed te comparto la receta que utilice para la realizaci\u00f3n de las que ves en la foto.<\/p>\n<p>LEE: <a title=\"S\u00f3lo algunas reglas b\u00e1sicas de etiqueta y protocolo\" href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/08\/31\/solo-algunas-reglas-basicas-de-etiqueta-y-protocolo\/\">S\u00f3lo algunas reglas b\u00e1sicas de etiqueta y protocolo<\/a><\/p>\n<h2>CONCHAS<\/h2>\n<p>Ingredientes: 1.000 Kg. Harina<\/p>\n<ul>\n<li>.200 Kg. Az\u00facar<\/li>\n<li>.010 Kg. Mejorante para pan dulce<\/li>\n<li>.010 Kg. Sal<\/li>\n<li>.040 Kg. Levadura fresca<\/li>\n<li>.300 Kg. Huevo<\/li>\n<li>C\/S Vainilla<\/li>\n<li>.250 Kg. Leche<\/li>\n<li>.200 Kg. Mantequilla<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Procedimiento:<\/p>\n<ul>\n<li>Cernir harina sobre la mesa y formar una fuente, integrar az\u00facar, mejorante, mantequilla, sal, levadura, huevo, esencia de vainilla y mezclar con las manos<\/li>\n<li>Integrar leche conforme la vaya necesitando hasta que se forme una pasta h\u00fameda.<\/li>\n<li>Trabajar la masa hasta que tenga consistencia homog\u00e9nea.<\/li>\n<li>Dejar leudar<\/li>\n<li>Cortar porciones de 300 gramos y de cada una sacar cuatro porciones m\u00e1s. (*o bien pesar por porciones seg\u00fan el tama\u00f1o deseado)<\/li>\n<li>Bolear y untar la superficie de cada bolita con un poco de manteca vegetal. Y colocar la pasta en la superficie de la concha.<\/li>\n<li>Colocar sobre charola previamente engasada.<\/li>\n<\/ul>\n<p>LEE: <a title=\"Hablemos de vacaciones\" href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/08\/04\/hablemos-de-vacaciones\/\">Hablemos de vacaciones<\/a><\/p>\n<h2>Para la pasta<\/h2>\n<p>Ingredientes:<\/p>\n<ul>\n<li>.100 Kg. harina cernida<\/li>\n<li>.100 Kg. az\u00facar glass<\/li>\n<li>.100 Kg. manteca vegetal<\/li>\n<li>Un chorrito de vainilla.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Si las deseas de chocolate sustituya .050 Kg. de harina por cacao en polvo<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Cremar la manteca vegetal hasta que est\u00e9 esponjosa, integrar la az\u00facar glas y la harina cernida, dar sabor con esencia de vainilla.<\/li>\n<li>Cortar bolitas de 20 gramos y formar tortillitas que se colocar\u00e1n encima de cada bolita.<\/li>\n<li>Realizar decoraci\u00f3n con el cortador especial para conchas.<\/li>\n<li>Fermentar las piezas hasta doblar volumen y hornear a 180\u00b0C de 15 a 20 minutos o hasta que las conchas se vean doraditas.<\/li>\n<\/ul>\n<p>*Porciones sugeridas del tama\u00f1o de las conchas.<\/p>\n<ul>\n<li>.060 Kg. conchas peque\u00f1as<\/li>\n<li>.075 Kg. conchas medianas<\/li>\n<li>.080 Kg. Conchas grandes<\/li>\n<li><\/li>\n<li>c\/s = Cantidad suficiente<\/li>\n<li>c\/n = Cantidad necesaria<\/li>\n<\/ul>\n<p>LEE: <a title=\"Las mujeres y el derecho a votar\" href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/11\/02\/las-mujeres-y-el-derecho-a-votar\/\">Las mujeres y el derecho a votar<\/a><\/p>\n<h4>Bibliograf\u00eda:<\/h4>\n<ul>\n<li>En el D\u00eda Mundial del Pan, descubre cu\u00e1ndo surgi\u00f3 este alimento, cuyos primeros antecedentes se remontan a miles de a\u00f1os atr\u00e1s. (2024, 15 octubre). National Geographic. https:\/\/www.nationalgeographicla.com\/historia\/2024\/10\/cual-es-el-origen-del-pan<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>El pan no puede faltar en cualquier mesa, es una exquisitez en todo el mundo por la gran variedad de piezas que se elaboran<\/p>\n","protected":false},"author":9,"featured_media":8885,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","iawp_total_views":1,"footnotes":""},"categories":[43],"tags":[5326,5325,579],"class_list":["post-14062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-gusto-es-nuestro","tag-hornear","tag-pan","tag-receta"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--150x150.jpeg","medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--300x182.jpeg","medium_large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--768x466.jpeg","large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--1024x621.jpeg","1536x1536":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--1536x932.jpeg","2048x2048":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA-.jpeg","colormag-highlighted-post":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--392x272.jpeg","colormag-featured-post-medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--390x205.jpeg","colormag-featured-post-small":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--130x90.jpeg","colormag-featured-image":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--800x445.jpeg","colormag-default-news":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--150x150.jpeg","colormag-featured-image-large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--1400x600.jpeg"},"magazineBlocksPostAuthor":{"name":"Cecilia Maya","avatar":"https:\/\/secure.gravatar.com\/avatar\/8106345a13c6628d0e64c236554c618ffba7639c3ef66f23248753515f6c9cef?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"El pan no puede faltar en cualquier mesa, es una exquisitez en todo el mundo por la gran variedad de piezas que se elaboran","magazineBlocksPostCategories":["El Gusto es Nuestro"],"magazineBlocksPostViewCount":7,"magazineBlocksPostReadTime":4,"magazine_blocks_featured_image_url":{"full":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA-.jpeg",1600,971,false],"medium":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--300x182.jpeg",300,182,true],"thumbnail":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/CECILIA-MAYA--150x150.jpeg",150,150,true]},"magazine_blocks_author":{"display_name":"Cecilia Maya","author_link":"https:\/\/www.alasmedios.com\/index.php\/author\/cecilia-maya\/"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/8106345a13c6628d0e64c236554c618ffba7639c3ef66f23248753515f6c9cef?s=96&d=mm&r=g","magazine_blocks_category":"<a href=\"https:\/\/www.alasmedios.com\/index.php\/category\/cultura-y-turismo\/el-gusto-es-nuestro\/\">El Gusto es Nuestro<\/a>","videoUrl":"","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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