The Mexican Bakery Masterclass Series
Chapter 4: Bizcocho
Explore the shaping, fermentation, and toppings behind this classic for iconic Mexican sweet bread recipes, including conchas, chilindrinas, and nubes. This masterclass will teach you the authentic methods for enriched yeast dough used across Mexican bakeries, from ingredient functionality to decorative techniques.
Here's What’s Covered - Timeline
Note: References to page numbers in the masterclass do not correlate to the book’s recipes. See Chapter 4 recipes starting on page 70 in The Mexican Bakery.
05:40 - Essential equipment: mixers, thermometers, scales, and traditional tools
10:40 - Walk through yeast types and their essential function in dough
17:50 - Mixing techniques and dough development (when to add inclusions for optimal gluten structure)
26:13 - Better understand enriched dough and how fat ratios affect texture
30:20 - See the step-by-step process to prepare the base recipe for the concha topping
44:00 - Prepare the topping variations for conchas, chilindrinas, and nubes
58:08 - Temperature control: why dough temperature matters and how to achieve consistent fermentation
1:09:15 - Proper portioning, rounding, and preparing the dough pieces for fermentation
1:25:30 - Options for variations with filling and creating the iconic rock sugar toppings for chilindrinas
1:38:20 - Learn how to top conchas, chilindrinas, and nubes to create their signature look
2:03:40 - Applying the final sugar finish for nubes post-bake
2:17:30 - Options for topping variations (nuts, sprinkles, fillings)