INGREDIENTS
- ARGENTINE KIOSK ALFAJORES:
- – Butter 200 g.
- – Frequent sugar 200 g.
- – Eggs 100 g.
- – Vanilla essence.
- – Flour 0000 400 g.
- – Corn starch 120 g.
- – Baking powder 5 g.
- – Sodium bicarbonate 5 g.
- – Malt extract 1 tbsp.
- – Honey 1 tbsp.
- Elective:
- – When you make it from chocolate, add 100 g of starch and add 20 g of cocoa.
- – Pastry dulce de leche to fill.
- For the glaze:
- – Sugar 200 g.
- – Water 50 cc.
- – Clear 1 unit.
- – Impalpable sugar 200 g.
- – Lemon juice a number of drops.
- – Boiling water 50 cc.
- BANANIT:
- – Fondant 200 g.
- – Choco bongo 50 g.
- – Yellow vegetable coloring 1 pinch.
- – Banana essence.
- Additional:
- – Corn starch 500 g.
- – Semi-bitter or milk chocolate to wash them.
- MINT SNACKS:
- – Fondant 150 g.
- – Milk butter 30 g.
- – Mint essence 3 g.
- – Toilet:
Bulk semi-sweet chocolate coating for templar.
ARGENTINE ALFAJORES, BANANITAS AND MINT SNACKS
PROCEDURE:
1. Beat butter and sugar, add eggs, or honey and extract.
2. Taste with vanilla.
3. Add the sifted dry substances and mix.
4. Stretch, cool, minimize 5 cm. Freeze nicely and bake at 175 levels
for 8 minutes.
5. They need to be gentle when pressed.
6. Fill with ddl with the bottoms of the lids dealing with inwards. easy the
aspect and freeze. They simply have to chill nicely. They shouldn’t be frozen.
For the glaze:
1. Make a syrup with sugar and water at 118ºC.
2. In a bowl, combine the egg white, powdered sugar and lemon juice.
3. Add the syrup within the type of a thread and proceed beating.
4. Discover the specified level with boiling water.
5. Bathe the chilly alfajores.
BANANIT:
1. Combine the Fondant with the melted chocolate, coloration and taste.
2. Knead till combined nicely. Form it into bananas and organize them in a
tray with the starch for roughly 3 hours, they need to be
utterly coated. This step is to offer it construction and type a
shell to have the ability to manipulate them. Inside they are going to be creamy.
3. Clear the surplus starch with a dry brush and dip within the tempered chocolate. When you use a shower, merely soften it.
MINT SNACKS:
1. Place the creamed butter and fondant in a mixer with a lyre.
2. Make a creamy cream, add the essence and cease beating.
3. Mood the semi-sweet chocolate coating to 31 levels and make
a skinny layer on acetate.
4. Within the first crystallization, make a skinny layer of mint cream.
5. On prime of the cream, apply a skinny layer of heat semi-bitter topping and
cool till first crystallization.
6. Mark and funky for ultimate chopping.
