INGREDIENTS
- Efficiency:
24 alfajores approx.
- Alfajor dough:
- – Comfortable butter 260 g.
- – Sugar 260 g.
- – Honey 50 g.
- – Vanilla essence to style.
- – Eggs 1 unit.
- – Flour 0000 360 g.
- – Corn starch 120 g.
- – Bitter cacao 70 g.
- – Almond flour 120 g.
- – Sodium bicarbonate 5 g.
- – Baking powder 7 g.
- – Orange zester 1 unit.
- Filling and protection:
- – Dulce de leche pastry chef 1000 g.
- – Semi-bitter black coating or repost tub 500 g.
Alfajores from Mar del Plata, a traditional that we love and right here is the entire recipe so you may make them at house!!
PROCEDURE:
1. Make a cream with the butter, sugar and honey.
2. Add egg and vanilla essence, proceed beating till built-in.
3. Add all of the beforehand sifted dry components without delay.
4. Stretch to 0.3 mm thickness and put aside within the chilly for 2 hours. Lower with a quantity 5 punch and place on a silicone mat.
5. Bake at 170°C for 7 minutes. Let cool on rack
Meeting and termination:
1. Have two lids going through the highest of every one with the opposite.
2. Fill with dulce de leche, and press till we will see the filling on the facet.
3. Let it air in a cool, dry setting.
4. Soften the protection with the cocoa butter, mood it (45° – 27° – 31°C) or soften it in a melted tub and unfold it on an acetate sheet. Let it opaque and lower circles of the identical dimension because the alfajores.
5. Place within the fridge till it crystallizes and prepare every disc on the alfajores glued with dulce de leche.
