INGREDIENTS
- – 225 g of flour
- – 3 g of salt
- – 40 g yolks 2 models
- – 50 g of melted butter
- – 75 cc of water
- – 2 kg of pastry dulce de leche
- Italian meringue:
- – 200 g of egg whites
- – 400 g of sugar
- – 120 cc of water
ALFAJOR SANTAFESINO, the basic of the province positioned west of the Litoral Area…
With Italian meringue and lots of pastry dulce de leche, to be happier
Observe the recipe and revel in them at house
PROCEDURE:
1. Prepare the flour, salt, yolk, water and melted butter; work till you obtain a clean dough.
2. Let relaxation for half-hour at room temperature.
3. Stretch very skinny and chop. Minimize discs of the specified measurement.
4. Cooking: Bake at 180° C.
5. Prepare a layer of dulce de leche to style on every disc.
For the Italian meringue:
1. In a sauteuse add the sugar, cowl with water and convey to a boil.
2. When it reaches (118°C), take away and incorporate in a thread over the egg whites that ought to be whipped when the syrup begins to boil on medium pace.
3. Proceed beating within the machine till the temperature of the meringue drops.
4. Put in sleeve and embellish
