INGREDIENTS
- Cocoa caps for 25 alfajores:
- – Flour 200 g.
- – Corn starch 50 g.
- – Bitter cacao 12 g.
- – Sodium bicarbonate 5 g.
- – Baking powder 10 g.
- – Butter 100 g.
- – Honey 50 g.
- – Sugar 75 g.
- – Orange juice 37 cc.
- – Orange zest.
- – Egg 1/2 unit.
- Stuffed:
- – 1 kg of pastry dulce de leche to fill.
- – Peppercorn combine.
- – White pepper powder.
- – Black pepper powder.
- – 1 kg of chocolate.
Have you ever ever tried PEPPER ALFAJORES? We share the recipe so that you can do this delight, with cocoa lids, stuffed with dulce de leche and a mixture of peppers… A singular taste!
PROCEDURE:
1. Sift the dry substances, flour, bitter cocoa, starch, baking powder and baking soda and add the butter, to have the ability to sandblast.
2. In one other bowl, put the honey, sugar and orange juice.
3. Decrease the sanded crown onto the desk, and add the honey, sugar, juice and eggs.
4. Combine every little thing and knead.
5. Enfilmar.
6. Take to chilly (Fridge).
7. Lower tapas with a 5 cm alfajor cutter. (The peak of the dough is
aprox 3mm).
8. Prepare dinner at 200 levels (sturdy oven) for roughly 5 minutes.
9. As soon as heat, unmold and put together to fill (every kitchen lid weighs round 8 g).
10. With the assistance of a piping bag, fill every lid (take 20 g of dulce de leche).
11. Take to chilly (freezer).
12. Put together the chocolate, melting it. (I soften it with the assistance of the microwave, each 30 seconds).
13. Immerse the chilly alfajor inside our chocolate tupperware and one after the other I bathe it and place it on a silicone plate. The silicone might be coated in floor pepper. Place the alfajor and add the pepper combine.
14. Repair the sides, and they’re able to eat!
