How to make a truly great concha (via nytimes)
4 cups/520 grams all-purpose flour , plus more for dusting3/4 cup/175 grams whole milk, at room temperature13 tablespoons/185 grams unsalted butter, diced and brought to room temperature, plus more for greasing1 1/2 cups/184 grams all-purpose flour, plus more as needed1 1/2 cups/180 grams powdered sugar1 teaspoon vanilla extractFor the cocoa topping :1 cup/180 grams vegetable shortening1.
4. Cover three 13-by-18-inch rimmed baking sheets with parchment paper. Cover a small area of your countertop with a light layer of flour. Bring the dough out of the refrigerator and, using your hands or a bench scraper, cut it into 15 pieces, each about 76 grams, which is about a 1/3-cup scoop.
7. To make a shell pattern, dip a concha mold into flour to coat and very gently press the mold on the topping from one side to the other in a rolling motion, doing so swiftly and with determination as you move from side to side. The mold should make a shell-shaped mark on the concha topping, merely indenting it without breaking through to the dough.
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