In Argentina, alfajores are extremely popular, these are a classic treat that is enjoyed at all times. It is also estimated that Argentines consume around 6 million alfajores per day. Therefore, with so much fanaticism, the variety list is immense. From the famous Marplateans to the kiosk, white or black, two or three layers, with a variety of fillings, some bathed and others not, with crispy or spongy caps, etc. In addition, the provinces also add to this competence, each with their particularity. Therefore, this time, we are going to teach you to prepare the classic Santa Fe alfajores. As the name implies, this alfajor is a native of the province of Santa Fe, located in the region called Litoral, to the Northeast of Argentina. It is an elaboration of three thin layers of alfajor dough, filled with abundant amount of dulce de leche and an exquisite glasé bath. In recipes we show you how to make easy Santa Fe alfajores. Lets go there!
| 🚻 5 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make alfajores Santa Fe: |
| For the caps 125 grams of flour 0000 2 egg yolks 60 cubic centimeters of warm water ¼ gram of butter ointment 1 tablespoon of ethyl alcohol 1 pinch of salt Para the filling 250 grams of dulce de leche of milk Postter Para el Glasé 1 clear of egg 250 grams of impalpable sugar 25 cubic centimeters of lemon juice agua quantity needed |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make alfajores Santa Fe:
1. To start with the recipe for Santa Fe alfajores, first place the crown-shaped flour on the table. Then, in the center adds the yolks, the pinch of salt, the ethyl alcohol, the ointment (that is, very soft at room temperature) and the water. Integrate the ingredients and start kneading.
2. Kneads about 5 minutes to form a smooth bun, keep in mind that the dough should be somewhat compact. Then cover the bun and let it stand in refrigerator for 30 minutes.
3. stretch the mass of approximately 2 mm thick.
4. Cut the discs with a circular shear 6 cm in diameter. Then, add the leftover cuts without kneading and stretch again to continue cutting discs, taking advantage of everything you can. If the dough contracts a lot, let it rest again.
Trick: With these amounts you will get approximately 9 white alfajores, 27 caps.
5. Ubica the discs on a clean plate or roasting and stick them with a fork. Then, take them to the preheated bake 200 ° C for 7 or 8 minutes. Then, gy them and leave them again in the oven for a few more minutes.
Trick: They must be doaditos, but pay attention because they burn easily.
6. Remove the barbecue grook and place the caps in a rack to cool.
7. When the taps have cooled, the alfajores forms the 3 tapas with the dulce de leche. Then, place them on a rack, separated and then bathe with the glasé.
8. Next, prepare the glasé for the bathroom of the Santa Fe alfajores. Also, place 1 clear in the blender bowl and throw them out for a few minutes. Then, the impalpable sugar begins to be incorporated gradually.
9. Continue to incorporate impalpable sugar until you make a white bath for alfajores that, when you touch it, do not get hooked on your finger.
10. Add some lemon juice, which will serve to lighten preparation and provide the classic white color. It also incorporates mixing with a spoon and continues to add the lemon juice or water little by little until the point 20 is achieved. To recognize this point, drop a drop of the spoon glason on the rest of the preparation and count until 20. If the drop dissipates, it will be. On the contrary, correct as appropriate: if it continues very hard, add more water or lemon and if it was too liquid, add more impalpable sugar to thicken it.
Trick: You can keep the glazing in refrigerator up to 1 week. To store it, place it in a container covered with film paper in contact with the preparation and then wrap the container with more film paper (or hermetic cover), to prevent it from drying in the air.
11. For the bathroom, place the rack with the Santa Fe alfajores with empanadas tapas on a plate or tray. Also, turn abundant glasé with a spoon on the surface of each alfajor. Help yourself with the same spoon or a small spatula to completely cover each alfajor. This step must do it with patience, reviewing and correcting coverage for alfajores one by one. Then, hits the grid on the plate a little so that Glasés surplus falls. You can reuse that surplus that falls. Now, expect the glasé to dry.
Trick: Avoid touching the glasé until it is completely dry, since it is easily marked. Drying time can vary according to the weather, but it can take about 8 hours.
12. You can enjoy these classic glazed alfajores. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
