INGREDIENTS
- Stuffed:
- – Dulce de leche pastry chef 2 kg
- – Grated coconut or flakes 300 g
- Alfajor dough:
- – Butter 100 g
- – Impalpable sugar 100 g
- – Not edible 100 g
- – Cognac or liqueur 10 g
- – Vanilla essence c/n
- – Lemon zest 2 models
- – Corn starch 210 g
- – Flour 120 g
- – Baking powder 18 g
We’ve the recipe for the sweetest ones! GIANT CORNHOUSE ALFAJOR, adopted the step-by-step beneath
PROCEDURE:
1. Combine the powdered sugar with the pomade butter (gentle), the cognac, the essence and the lemon zest for five minutes.
2. Add the yolks, combine, lastly add the flour, starch and baking powder.
4. Refrigerate. Stretch the dough to 2 cm thickness/
5. Minimize with a spherical cutter of the specified diameter. Place the dough on a greased plate, prepare dinner within the oven at 150 levels (they need to not take shade).
6. Place the dulce de leche on one lid and assist the opposite with out an excessive amount of stress
in order that it doesn’t break.
7. End by passing the alfajor by the grated coconut alongside the perimeters.
