INGREDIENTS
- There are 24 alfajores when you make them 5 cm in diameter.
- – Butter 125 g
- – Black sugar 125 g
- – Honey 100 g
- – Eggs 60 g (1 unit)
- – Licor 37 cc.
- – Baking powder 12 g
- – Flour 0000 315 g
- – Cornstarch 63 g
- – Cocoa 25 g
- For meeting:
- – Dulce de leche pastry chef 1 kg
- To wash them:
- – Chocolate bathtub 750 g
- – Darkish chocolate coating 250 g
A UNIQUE delight to make and revel in at residence.
PROCEDURE:
1. Put together a plate brushed with butter or sprayed with cooking spray, to bake the chocolate dough caps.
2. In a bowl we combine the creamed butter with the sugar and honey.
3. Subsequent we add the eggs one by one, on a bit of parchment paper we sift the flour along with the starch and cocoa, we add to the earlier preparation, with out working the dough a lot, simply till it’s properly built-in.
4. We stretch the dough on papal butter, 3 mm thick movie.
5. We let it relaxation within the fridge for 20 min.
6. As soon as chilly, take away the dough and minimize with the chopping diameter, place it on the plate and place it in a preheated oven at 160 levels for 12 minutes. To know whether it is prepared, we gently contact the lid and it has to slip onto the cooking plate.
7. Take away and let cool to room temperature, then fill with the pastry dulce de leche.
8. We soften the bathtub and the darkish chocolate in a bowl (this manner we’ll make the alfajor bathtub have extra chocolate taste), submerge the chocolate alfajores till they’re lined within the bathtub and carry them from the bottom with a fork. bathtub or widespread fork, we hit it a bit on the sting to take away the surplus chocolate and we relaxation them on butter paper, on this means the alfajor is totally coated.
9. We go away them at room temperature till they lose their shine so we will deal with them.
Hold them in a dry place, with out a lot warmth.
