Alfajores are the favorite treat of Argentines, so much so that you can find numerous variants to satisfy all tastes. While most provinces have their characteristic alfajor, the most popular are those of Córdoba, Santa Fe and Mar del Plata. On this occasion, you should know that Cordoba artisanal alfajores are small, they are covered by a thin layer of glasé and, traditionally, they are filled with fruit sweets and, of course, with dulce de leche. In recipesgratis we show you how to make alfajores Cordoba , original recipe. Exquisite to give or have at hand when you want to taste something sweet!
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| Ingredients to make cordoba alfajores: |
| For the caps: 160 grams of flour 0000 50 grams of sugar (¼ cup) 1 egg 40 grams of ointment butter 1 tablespoon of honey 1 tablespoon Powder for baking ¼ teaspoon of sodium bicarbonate sodium 1 Pinch of salt lemon leather ralla | For filling: 150 grams of dulce de leche and/or quince sweet para the glaze: 100 grams of implapable sugar 25 cubic centimeters of water or lukewhelon juice |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cordoba alfajores:
1. To start with the recipe for Cordoba alfajores, first in a container, it sifes the flour and mix it with the baking powder, the sodium bicarbonate and the pinch of salt.
2. In another bowl beat the ointment butter along with the sugar.
3. When the ingredients have joined, add the egg, honey and lemon skin zest. Integrate with hand or spatula whistle.
Trick: If the mixture takes a consistency as if it had been cut, do not worry. When you incorporate it with the flour, it will have been solved.
4. Make a crown on the table with the flour and with the rest of the dry ingredients that we integrate into the first step. Followed, place the liquid shake in the center.
5. begins to unite without kneading. You can help you with a cornet or spatula to handle the dough as little as possible.
Trick: It is important that some without kneading, because if gluten develops, the caps can be gums.
6. Place the dough obtained on film or separators paper and stretch it with kneading stick until approximately 4 mm thick. Then, place on a plate and take it to the refrigerator for at least 30 minutes or until it is quite hard.
7. When the dough has cooled, remove it from the refrigerator and cut the discs with a circular shear of 5 cm in diameter. Above the leftover cuts and stretch again to continue cutting discs, taking advantage of everything you can (remember not to knead). If the dough is no longer cold, let it rest again in the refrigerator before continuing to cut.
Trick: With these amounts you will get approximately 28 caps with which you will perform 14 alfajores.
8. Ubica the discs on a plate with silicone or butter paper. Then, take them to the preheated oven at moderate temperature, 180 ° C for about 6 minutes. They must be blanquitos above and slightly browned by the base.
9. Remove the barbecue grook and place the caps in a grid to cool.
10. If you choose to fill the alfajores with quince candy, first place the sweet in a container and pishize it with a fork to soften it, so it will take a more creamy consistency.
11. Place the candy on one of the tapas and place another above, press gently. Then, match the edges with a little more sweet and with the help of a spatula so that they are prolijos and covered.
Trick: To fill you can use the spatula or put the sweet on a sleeve with smooth beak. It is always convenient to match the edges with sweet and spatula so that the Glasé runs better and does not stay in the central groove.
12. To prepare the glasé that will cover the alfajores, place the impalpable sugar in a bowl and gradually incorporate the water or the lukewarm juice (not boiling) until obtaining the desired consistency. You should know that consistency is important that it is fluid, but thick.
Trick: Remember that you should always place the liquid on the sugar and not vice versa, mixing well before adding more. You should know that sugar absorbs a lot of water and pasta will be formed rapidly.
13. When the glasé is ready, the alfajores de Córdoba immerses one by one in the same glaze. You must do it with the help of two forks to be able to turn them, making sure they are completely covered.
14. Raise the alfajor with the fork and let the excess of glasé drain. Then, take it on a silicon paper or rack until it dries. The drying time can vary according to the weather, but approximately it takes about 8 hours.
Trick: every time move them a little place with the help of a spatula so that they do not stick at the base.
15. You can enjoy these classic alfajores stuffed Cordoba. To eat! Do you dare to try them? Share with us your opinion about this recipe in the comments.
