Since childhood, Mar del Plata was the city chosen by the family for holidays, long weekends, holidays or simply as an escape to get away from the routine. This beautiful city is located on the Atlantic coast of the province of Buenos Aires, 400 km from the Federal Capital. In the city the Marplatean alfajores are manufactured and for a long time they could only get there. Therefore, they were the souvenir forced for anyone who visited that city. However, over the years the company grew and, in addition to marketing its products throughout the country and abroad, it currently offers countless varieties of sweets, sweets, cookies, etc. that for us is synonymous with childhood and family vacations. Learn how to make easy Marplate Alfajores with this original elaboration. Lets cook!
| 🚻 15 Diners | 🕘 4h | 🍵 Market | 🤯 Media Distribution |
| Ingredients to make Marplatenses alfajores: |
| For the dough: 20 grams of bitter cocoa 50 grams of corn starch 5 grams of baking powder 2 grams of baking sodium 250 grams of flour 0000 1 egg 50 grams of sugar (¼ cup) 50 grams of honey 150 grams of butter oint 1 teaspoon of vanilla essence Rallastura de lemon leather zest of orange leather | For the filling: 500 grams of dulce de leche pastetero para the bathroom: 300 grams of chocolate semi -margo coverage or pastry bath |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Marplatenses alfajores:
1. To start with the recipe for Marplatean alfajores, first add the ointment butter along with the sugar in the blender bowl. Start beating to form a kind of cream.
2. Add the egg, vanilla essence and the star ingredients of this recipe, since they are those that give it its unmistakable flavor: honey, lemon zest and orange zest. Keep beating a few more minutes.
3. Flour, cornstarch, bitter cocoa, baking powder and sodium bicarbonate. Add it to the previous preparation.
4. integrates with spatula and then ends up unifying with the hands but without kneading, since we do not want to form gluten.
5. Place the dough between film paper and stretch it with a kneading stick to make approximately 4 mm thick. Apóya on a plaque and let it cool in refrigerator for 2 hours.
6. When the dough is very cold, cut the caps with a circular shear of 6 cm in diameter. Then, connect the mass surplus without kneading, put it back between film paper, stretch and continue to cut more caps. If the dough is no longer cold enough, take it for a few minutes to the refrigerator again. With these ingredients, you can prepare 15 chocolate butter alfajores (approximately 30 caps come out) If you do not want to make all the alfajores together, you can fry the raw caps up to 2 or 3 weeks.
7. Place the potters of the alfajores on an enmantecada plate (you can also use silicone or butter paper). Also, as they grow a little, leave some space between them. Next, cooking in preheated oven at 170 ° C between 8 and 10 minutes. When you touch the surface and do not mark your finger, they will be ready.
8. When the caps of the Argentine alfajores are cooked, let them cool on a rack.
Trick: You can keep the cooked caps storing them in a very hermetic container (like any cookie) so that they do not get wet.
9. When the caps are cold, it spreads a generous layer of dulce de leche on one of the tapas, place another above and press gently. Then, match the edges with a little more sweet and the help of a spatula, so that there are no furrows and the chocolate bath for alfajores is neat.
10. Derritate the pastry bath in a deep container where you can submerge Marplatean alfajores.
11. Enter each alfajor into the chocolate, help yourself with 2 forks to turn it. When you are completely covered, lift it with one of the forks, let it drain a little and gather it on butter or silicone paper. Let dry at room temperature until they dry completely.
12. Surely you can wait any longer to try these delicious Marplatean alfajores, so ready to eat. Tell us in the comments your opinion and share with us a photograph of the final result.
