INGREDIENTS
- They make roughly 1 dozen.
- Time:
- – Butter 115 g.
- – Sugar 100 g.
- – Honey 70 g.
- – Egg 1 unit.
- – Yolks 2 items.
- – Flour 210 g.
- – Corn starch 180 g.
- – Baking powder 3 g.
- For the filling:
- – Quince sweet.
- – Dulce de leche confectioner.
- For the short glaze:
(for dry days).
- – Impalpable sugar 300 g.
- – Heat water 50 cc.
- For the cooked sugar glaze:
(for humid days):
- – Water 80 cc.
- – Sugar 200 g.
- – Clear 1 unit.
- – Impalpable sugar 200 g.
- – Lemon juice 1 cdita.
Learn to put together these scrumptious Cordoban alfajores with dulce de leche and quince with a spectacular glaze
PROCEDURE:
1. Cream with butter, sugar and honey.
2. Add the hole and the yolks.
3. Add the dry ones. Unify and rating 4 mm between two plastic papers or butter.
4. Place within the chilly and reduce to five cm in diameter. Retailer individually as
they develop.
5. Return to the chilly and bake at 180ºC. Prepare dinner for about 6 to eight minutes. They need to be white.
6. As soon as chilly, fill them with crushed quince and others with dulce de leche.
Run a spatula alongside the facet to realize a neat end.
7. Bathe with the glaze by dipping it, drain with a fork and allow them to dry on parchment paper or silicone.
For the sugar-based glaze:
Cooked:
1. For the glaze, place the water and sugar in a saucepan, convey to a boil till 118°C. We discover when there are dense bubbles on the base and on the floor of the syrup.
2. Then again, place the egg white, the sifted powdered sugar and the
lemon juice. Beat till you obtain a fluid glaze.
3. Proceed beating at low velocity and add the recent syrup in a continuing and beneficiant stream.
