In Argentina, Alfajor production arises on the Atlantic coast, exactly Havanna and Balcarce are referents of this traditional national candy. For its part, the Alfajor de Maicena is a classic of bakeries or confectionery, these are two crispy taps stuffed with dulce de leche and covered with grated coconut that are undone in the mouth. The original recipe has half of butter than the flour, therefore, is high in fat, especially of the saturated type. To improve the quality of fats, as well as decrease the amount it provides per portion, this time we show you how to make them. Lets cook!
| 🚻 3 Diners | 🕘 30m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make cornstarch alfajores with oil: |
| 60 grams of maicena 30 grams of flour 0000 20 grams of sugar 30 cubic centimeters of oil 1 egg ½ teaspoon of baking powder 1 pinch of salt ½ orange or lemon (zest) 1 teaspoon of essence of essence of vanilla 150 grams of dulce de leche pastetero 3 tablespoons of grated coconut |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cornstarch alfajores with oil:
1. To start with the recipe for cornstarch alfajores, first beat the egg with the oil, the essence of vanilla, the sugar and the lemon or orange zest, remove until the sugar crystals dissolve.
2. Mix the dry ingredients of this recipe, that is, the cornstarch, the baking powder, the flour and the pinch of salt.
3. Add half of the flours to your preparation, and then integrate without kneading, on the contrary, your alfajores will be hard.
4. Add the remaining half and without kneading, forms a bun.
5. dispute the bun between two separators or film paper to stretch it without sticking to the table or palote. If your dough is sticky, you can take it for a few minutes to the refrigerator so that the flour absorbs moisture. Then, continue with the preparation.
6. With a round shear, forms the caps of your cornstarch cookies without butter.
7. carries the cornstarch alfajores with oil to a previously greased watchman and then cooks in the oven at 180 ºC for about 6-10 minutes until they are slightly golden.
8. When the alfajores are cold, stuffed with the dulce de leche by having it in a sleeve to make it easier to fill, you can also help you with a spreader. Then, cover and pass each alfajor through the grated coconut to finish it.
