There is a whole multitude of alfajores that we can make at home, but there are two versions that coincide in most countries, those made with cornstarch and chocolate. At recipesgratis.net we want to teach you to prepare these two types of Argentine -style alfajores, are you going to miss them? Take note of the ingredients and learn how to make Argentine cornfield alfajores!
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| Ingredients to make Argentine cornfers: |
| For the alfajores of cornstarch :: 250 grams of butter or margarine 150 grams of sugar (¾ cup) 3 units of egg yolks 300 grams of corn 200 grams of flour 0000 ½ teaspoon of baking sodium 2 teaspoons of baking powder 1 handful of lemon zest | For chocolate alfajores :: 300 grams of flour 60 grams of melt chocolate 1 teaspoon of baking sodium 150 grams of butter or margarine 100 grams of sugar glas (impalpable) 3 units of egg yolks egg For filling and coverage :: 1 jar of dulce de leche 1 handful of grated dry coconut 1 molten chocolate jar |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Argentine cornfers:
1. We will begin with the realization of the Alfajores de Maicena Argentinos. To do this, take a container and mix the butter with the sugar and the lemon zest. Then, incorporate the yolks one by one and continue mixing.
2. Now is the time to sift the flour together with the cornstarch, the baking powder and the bicarbonate so that the mass of corncase alfajores is softer and more smooth. Add everything little by little and still beat.
3. When you have a consistent mass and no lumps, extend it with a roller leaving 0.5 cm thick. To make the Argentine cornstarch alfajores, cut circles of about 4 centimeters in diameter and place them on a previously floured oven tray. Preheat the oven to 180ºC.
4. Now we are going to make the chocolate alfajores. In this way you will get two different types of this Argentine sweet. Take another container and scratch chocolate, another option is to use cocoa powder. Add the previously sifted flour together with the bicarbonate and the baking powder and mix everything. Then, incorporate the Glass sugar, yolks and melted butter and keep beating.
5. Once the mass of chocolate alfajores is ready, let it stand for 10 minutes and knead it again. Then, stretch it by leaving, also, 0.5 cm thick and cuts circles equal to the other cornstarch alfajores.
6. Bake all Argentine cornstarch alfajores for 7 minutes or until the discs are slightly golden. When they are ready, remove them from the oven and let them cool.
7. When they are cold, take an album, smear sweet milk and place another album on top. Then, the Alfajor de Maicena passes through the grated coconut or báña in molten chocolate, as you prefer. In case of wanting to cover them with chocolate, it is necessary that you use chocolate to melt so you can reserve in the refrigerator and harden the coverage. And you already have your Argentine cornstarch alfajores prepared and ready to be devoured!
