INGREDIENTS
- Mar del Plata Alfajores:
- – Dulce de leche confectioner c/n.
- – Pastry tub 1 kg.
- – Semi-sweet chocolate coating 300 g.
- Alfajor dough:
- – Manteca ointment 100 g.
- – Black sugar 100 g.
- – Honey 40 g.
- – Egg 50 g.
- – Triple sec 30 g.
- – Cocoa 20 g.
- – Flour 250 g.
- – Corn starch 50 g.
- – Baking powder 10 g.
- Rogel dough:
- – Flour 300 g.
- – Sal 4 g.
- – Yolks 2 items.
- – Melted butter 70 g.
- – Water 100 cc.
- – Alcohol 10 cc.
- – Dulce de leche pastry chef 1 kg.
- – Italian Merengue c/n.
- Italian meringue:
- – Whites 150 g.
- – Sugar 300 g.
- – Water 100 cc.
We depart you the recipes for ALFAJORES MARPLATENSES, ALFAJOR ROGEL AND ITALIAN MERENGUE
PROCEDURE:
1. Minimize caps with a 6 cm diameter cutter.
2. Place the lids on a silicone plate
3. Prepare dinner within the oven at 160ºC for 10 minutes.
4. Let cool on racks.
5. Place the dulce de leche on one lid and help the opposite with out an excessive amount of stress in order that it doesn’t break, neatly.
6. Soften the pastry combination along with the chocolate coating in a plastic bowl within the microwave at minimal energy.
7. Submerge the alfajores within the tub and take away with a fork.
8. Drain and let it harden on parchment paper.
Alfajor dough:
1. Make a cream with the pomade butter, honey and black sugar, add the fragrance (triple sec).
2. Add the eggs, combine, lastly add the flour, starch, bitter cocoa and baking powder.
3. Stretch the dough to three mm thickness and refrigerate.
Alfajor Rogel:
1. Stretch the dough very skinny on a silicone mat and chop with a fork, slicing a diameter of 8 cm.
2. Prepare dinner within the oven at 180ºc for 12 minutes till they take colour.
3. Let cool on racks.
4. Take 3 tapas and be a part of them with the candy to make the alfajor.
5. End by protecting with the meringue.
Rogel dough:
1. Make a crown with the flour and salt within the mixer with the hook.
2. Within the middle of it, add the water, the yolk, the alcohol and the melted butter.
3. Add all of the elements and knead till you acquire a easy dough that comes away from the bowl. Don’t use further flour!
4. Let it relaxation, coated with a movie, involved for about quarter-hour. At room temperature.
Italian meringue:
1. In a saucepan, place the sugar and water.
2. Make a syrup over medium warmth till it reaches 118 or 121ºC.
3. Place the egg whites within the electrical mixer.
4. Beat the egg whites at medium pace.
5. When the syrup reaches temperature, add it to the batter very slowly in a thread.
6. Enhance the pace of the mixer and beat till the meringue drops in temperature.
