INGREDIENTS
- Time:
- – Butter 200 g
- – Frequent sugar 200 g
- – Eggs 100 g
- – Vanilla
- – Flour 0000 400 g
- – Corn starch 120 g
- – Baking powder 5 g
- – Sodium bicarbonate 5 g
- – Malt extract 1 tbsp
- – Honey 1 tbsp
- In case you make it with choco, place 100 g of starch and add 20 g of cocoa.
- To fill out:
- – Dulce de leche confectioner.
- 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
Discover ways to put together the traditional alfajores stuffed with dulce de leche and dipped in glaze, typical of Argentine kiosks.
PROCEDURE:
1. Beat butter and sugar, add eggs, or honey and extract.
2. Taste with vanilla.
3. Add the sifted dry elements and mix.
4. Stretch, cool, minimize 5 cm. Freeze effectively and bake at 175 levels for 8 minutes. They need to be tender when pressed.
5. Fill with ddl with the bottoms of the lids going through inwards. Easy the facet and freeze. They simply have to chill effectively. They shouldn’t be frozen.
For the glaze:
1. Make a syrup with sugar and water at 118 levels
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.
