There are different recipes of Argentine alfajores that end with a delicious glaze. On the one hand, we have the Cordoba alfajores, which we can find them filled with fruit sweet or dulce de leche, covered by sugar glasses and water or lemon juice. On the other hand, we have the Santa Fe, with a finer target caps, similar to those that make up the rogel, filled with dulce de leche. These are covered by a real glalas of egg white, sugar and lemon. Finally, the Marplatenses alfajores, who in addition to chocolate, can find them with a glaze like the one you will learn to do next. There are also alfajores in other Latin American and European countries, such as: Uruguayan snow alfajores, Andalusian alfajores or havanna -type alfajores. Ask yourself reading, because in recipesgratis we teach you how to make glazed alfajores. Go for it!
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| Ingredients to make glazed alfajores: |
| 250 grams of flour 0000 50 grams of maicena 20 grams of bitter cocoa 1 tablespoon of baking powder ½ teaspoon of sodium bicarbonate 150 grams of butter 50 grams of sugar (¼ cup) 1 egg 1 Vanilla essence desseng | For the glaze :: 1 egg white 3 tablespoons of lemon juice 200 grams of impalpable sugar 200 grams of white sugar |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make glazed alfajores:
1. To start with the preparation of the glazed alfajores, you must weigh and sift the dry ingredients of this recipe. We are talking about: 0000 flour, bitter cocoa, baking powder, sodium bicarbonate and cornstarch. At this point you should not include sugar, since we will use it later. Once you have heavy and sifted, reserve them.
2. On the other hand, cream the ointment with sugar. It is about beating both ingredients until a creamy consistency, where sugar crystals are not seen.
3. Next, add the egg at room temperature, the essence of vanilla, honey and zest of citrus (orange and lemon). You can choose one of the two, but their combination gives the alfajores a unique flavor. Then, beat a little more to integrate the ingredients well.
4. Then add the flour mixture and the rest of the dry ingredients that you had ready at the beginning of the preparation. Integrate with the help of a spatula or cornet, but do it without kneading, since gluten will develop and your alfajores will be hard.
5. Take the dough to a table with two film papers, one below and one on top. To this way, be able to stretch it without sticking to the surface or the palote. Therefore, stretch it until you have about 4 or 5 millimeters high. Once this is done, refrigerate it for 2 hours on a plaque so that it does not double.
6. past that time, cut the caps of your alfajores with a shear of 5 or 6 centimeters in diameter.
7. Next, arrange them on a previously greased roasting, separated so that when they grow in the oven, they do not stick. You must cook them in the preheated oven to 180 degrees of 8 to 10 minutes. If necessary, turn the plate to do it evenly.
Trick: You will know that they are ready if you touch the surface and it does not sink. They can also be slightly golden below.
8. Subsequently, unite the dough without kneading, with the help of the film to stretch it and cut it to use it all. If it is heated it will be difficult to maneuver it, so you must refrigerate it again until it takes shape.
9. Then, cool your caps on a rack so that they do not get wet.
10. Meanwhile, prepare the sugar bath for alfajores. To do this, you must heat the white sugar with about 150 cubic centimeters of water to 120 ℃ in a horn over medium heat. Once you have the pot in the hornal, we advise you to put the sugar first and add water little by little to cover the sugar slightly, as you see in the image.
11. Next, begins to beat the impalpable sugar with the egg white and the tablespoons of lemon juice. If you don like lemon in the glasé, you can replace it with water.
12. When the syrup has reached the temperature of 120 ℃, watch it in the form of thread over the clear with the sugar on the sugar while continuing beating, as if you did an Italian meringue.
13. You must continue beating until the preparation cools.
14. Then, fill your alfajores with the dulce de leche. With the help of a spatula or spatula, make sure the candy reaches the edges and these are well loaded, as you see in the image. Otherwise, you will not be able to cover them correctly with the white bath for alfajores.
15. To glaze them, take one of the alfajores and cover the base with Glasé. Then, take it to a non -stick silicone plate or a butter paper with the glasses down. Finally, it covers the rest of the alfajor.
16. You can moisten the spreader to help you improve the glaze. The glaze must cover your alfajores well, but it should not be very thick. Approximately drying time is about 8 to 24 hours. This depends on how wet the place where you are making this recipe for jorgito alfajores.
Trick: You can leave the alfajores in a space with good air current or in front of a fan to accelerate the drying process.
17. Once dry, you can enjoy these delicious glazed alfajores. White alfajores are classic from the Balnearia city of Mar del Plata, in Buenos Aires, Argentina. If the tests, tell us what you think about this delicious alfajores recipe with impalpable sugar and send us a photo with the final result. To eat!
