It's good, but it doesn't taste like the conchas at the panderias. This comes out a little doughy despite being fully cooked. I'm guessing they use cake flour instead of all-purpose flour, but there's also a flavor that's missing, and I'm not sure what it is. However, even though it doesn't quite hit the concha spot for us, they do taste delicious and the topping is spot on. I'm going to branch out to other recipes for when we're craving conchas to see if it is the flour and not the recipe.
