In Argentina there are numerous ways to prepare and fill the alfajores, for example, filled with dulce de leche, jam, lemon or chocolate mousse, as well as discovered or with different coverage, thus, it is the most consumed treat worldwide. The case of Alfajor de Maicena, includes this ingredient in the center to form the caps, as well as the edges covered with grated coconut. In recipes we show you how to make original cornstarch alfajores. Lets cook!
| 🚻 10 Diners | 🕘 1H 30m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make original cornfield alfajores: |
| 150 grams of corn or cornstarch 100 grams of flour 0000 80 grams of sugar 100 grams of butter 1 teaspoon baking powder 2 egg yolks 1 teaspoon of vanilla essence ½ lemon (zest) 1 pinch of salt filling dulce de leche coco rallado |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make original cornfield alfajores:
1. To start with the recipe for maicena alfajores, first mix the soft butter with the sugar, the lemon zest and the vanilla essence. You can replace lemon with orange, tangerine or grapefruit. You can also not add it, but adds a very rich taste to alfajores.
2. When the sugar grains are dissolved, add the egg yolks at room temperature and beat until a creamy and whitish consistency, always taking care that butter is not cut.
3. Add the dry ingredients (flour, cornstarch, baking powder) and intress them to form the mass of your alfajores. Use a fine sieve or strainer to incorporate dry ingredients, so lumps will not form.
4. A quarter of the amount of mass between two separators and stretch the size you want to have the caps at the top. In this way, it will not stick to the table or the kneading stick. Apóy it on a table or plate and reserve it together with the rest of the dough in the refrigerator so that the butter cools and takes shape.
5. After 10 minutes, remove the dough and cut with the help of a shear or glass the tapas of the alfajores. Then, arrange them in a wedding with butter paper, a silicone plate or cover with butter and flour. Repeat the procedure with the rest of the dough and cook the caps in a preheated oven at 180 ºC for 10 minutes or until the base is slightly golden.
Trick: It is important that you always keep the cold dough. If wanting to cut the caps, you feel that the dough is disarmed, you just have to refrigerate it about 10 minutes and will take much more body.
6. When they cool, fill the caps with the dulce de leche and cover the edges with grated coconut. If you wish, you can replace it with colored grana, for example, for a thematic birthday.
7. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
