ALFAJORES DE MAICENA ARGENTINOS con Dulce de Leche

cuentame un poco sobre ALFAJORES DE MAICENA ARGENTINOS con Dulce de Leche



Alfajores de Maicena (ALMIDÓN DE MAÍZ) Alfajores tradicionales de Argentina, con una masa suave que se deshace en la boca y rellenos de mucho dulce de leche. #alfajores #recetasargentinas #dulces RECETA: 1 tza de Harina 1 tza de Maicena ( almidón de maíz ) 1 cdta Polvo de Hornear ( Royal) 1/2 cdta Bicarbonato de Sodio ( Bicarbonato de sodio ) 1 pizca de Sal 100 gr Manteca (pomada) 1 /2 tza Azúcar 1 Huevo 1 cda Ron Ralladura de 1/2 Limón 1 Cdta Vainilla RELLENO: 400 gr de Dulce de Leche Repostero 100 gr de Coco rallado Mezclar la manteca pomada con el azúcar hasta formar una crema, agregar el huevo y después el Ron, la ralladura de limón, la vainilla.Ir mezclando todo hasta integrar bien. En otro recipiente, tamizar la harina, la maicena, el polvo de hornear, el bicarbonato de sodio y la sal. Ir agregando los secos a la crema que hicimos primero de a poco, en varios pasos mezclando siempre hasta integrar. Se va a formar una masa suave que no necesita ser amasada, solo integra todos los ingredientes. Poner la masa en papel film y llevar a frío por 20/30 minutos. Estirar la masa hasta lograr un espesor de 1/2 cm (dependiendo del tamaño que vayan a cortar las tapitas) Cortar las tapitas del tamaño deseado (recomiendo 5 o 4 cm) y colocarlas en una fuente para horno con papel manteca. Los restos de masa que sobran de los cortes, volverlos a unir y repetir el proceso de corte. Lleve las tapitas a un horno precalentado a 350°F/175°C Horno medio suave. Por 10 o 12 minutos. Las tapas no deben tomar color ni dorarse. Retirar del horno y dejar enfriar. Después de buscar los pares de tapitas lo más parecido posible entre ellas, para formar los alfajores y rellenarlos con dulce de leche repostero (para poder manejarlo, recomiendo poner el microondas unos 30 segundos para que esté más maleable. Se puede usar una manga para rellenar o dos cucharitas) Una vez formados los alfajores, pasarlos por coco rallado para que se pegue en el dulce que se ve en el costado del alfajor. Estos alfajores duran muchos días, solo deben guardarlos en un recipiente hermético o ponerlo en una bolsa bien cerrada. ¡QUE LOS DISFRUTEN! AGRADECIMIENTO A MONTATU_INC Agradecemos a Montatu_Inc "plantas con mensajes" por permitirnos adornar nuestras creaciones con sus hermosas y significativas plantas, síguelos en Instagram en @montatu_inc Videos Trigo & ArteSano: Enlaces Amazon (Productos ) Les recomendamos los productos que usamos, muy accesibles y de Excelente calidad, les dejamos aquí los enlaces de amazon. ¡Moldes para pan de molde, antiadherentes, también para tortas y todas las recetas! Loaf Pan: Elnace de Amazon: Bowls de aluminio pack de 6 tamaños con sus colores y tapas iguales) ¡todo uso con tapa! TeamFar (6 tazones) Enlace Amazon: Espátula Blanca, excelente para todo uso con las recetas! Rascador Ateco. Enlace de Amazon: ¡Tartera Antiadherente! Excelente producto (3 en el pack) te dejamos el enlace Amazon: Cortadores para Galletas:
Ingredientes:
- 200g de maicena
- 200g de harina de trigo
- 200g de mantequilla
- 150g de azúcar
- 3 yemas de huevo
- 1 cucharadita de esencia de vainilla
- Dulce de leche para el relleno

Preparación:
1. En un recipiente grande, mezcla la maicena, la harina de trigo y el azúcar.
2. Agrega la mantequilla previamente derretida y las yemas de huevo. Mezcla todo hasta obtener una masa homogénea.
3. Incorpora la esencia de vainilla y amasa hasta que la mezcla se vuelva consistente y no se pegue en las manos.
4. Forma una bola con la masa, envuélvela en papel film y déjala reposar en la nevera durante al menos 30 minutos.
5. Pasado el tiempo de reposo, precalienta el horno a 180°C.
6. Saca la masa de la nevera y extiéndela con un rodillo en una superficie enharinada.
7. Corta discos de masa de aproximadamente 5 cm de diámetro.
8. Coloca los discos en una bandeja de horno previamente engrasada o cubierta con papel de hornear.
9. Hornea durante unos 10-12 minutos, o hasta que los alfajores estén ligeramente dorados.
10. Retira del horno y deja que se enfríen por completo antes de rellenarlos.
11. Una vez que los alfajores estén fríos, coloca una cucharadita de dulce de leche en la mitad de los discos y cubre con otro disco, presionando suavemente para pegarlos.
12. Repite el proceso hasta terminar con todos los alfajores.
13. Si lo deseas, puedes espolvorear azúcar glas sobre los alfajores antes de servir.

¡Y ya estarán listos tus deliciosos alfajores de maicena argentinos con dulce de leche! Un dulce típico de Argentina que seguro te encantará.

If there is something that drives us Argentines crazy, it is the alfajor we can get it anywhere we look for it anywhere if we go on vacation to a province the first thing we look for to buy are the typical alfajores of that province when we return from vacation

We take as a gift for relatives alfajores if we go abroad the first thing we look for are the Argentine alfajores. There are many varieties, one for each province, but there is one in particular that we all love, which is the cornstarch alfajor and that is what we are going to do

In today's video cornstarch alfajors as I like to do as we eat them at home we are going to make four sizes of alfajores so that you can see the difference between the

Sizes and hoping that you will be encouraged to make them so that you can choose what size you want to make us so we are going to see the recipe I hope you like it if you like that give a like to the video

If you are not subscribed to subscribe if you subscribe to press the bell to see the new recipes the new videos and before going to see the recipe I want to send a greeting to Cristóbal from Buenos Aires who is a subscriber who writes to us whenever it

Gives us the strength to continue growing continue making videos they like our videos continue greetings to you Cristóbal and let's see the recipe. Well then to start with this recipe we are going to need 2 Bowls, in the first we are going to put the dry ingredients to mix them we have a

Cup of flour in this case I am using all purpose sifted I am using a cup of cornstarch I use a teaspoon of royal powder half a teaspoon of baking powder and a pinch of salt, we are going to mix all these ingredients and we are going to leave them aside,

Now we are going to take the other bowl and we are going to put the butter, which is 100 grams of butter, the butter ointment of this butter will we are going to add half a cup of granulated sugar

We are going to mix until we achieve a cream that integrates well the two ingredients to this we are going to add an egg we are going to put a spoonful of rum if you want you can also use cognac a zest of half a lemon

A spoonful of vanilla essence now we are going to mix them we are going to unite them once we mix these ingredients well we are going to start adding the dry ingredients little by little it is about unite the ingredients without kneading

If you want when they reach this point you can use your hands and once we unite all the ingredients we are going to use cling film where we are going to put it we are going to cover it with cling film and we are going to flatten it shortly

We are going to take it to the cold in the refrigerator for about 30 minutes or so until the butter has cooled and has hardened then we are going to stretch it and we are going

To cut the lids for the alfajores we have the already cold dough that I brought from the refrigerator I love you show the cutters that we can use to cut the caps 6 centimeters 5, 4, 3 I

Am going to cut caps I am going to make them in all sizes so that you can see how the alfajorcitos are armed with this amount of dough that we made we get 12 Alfajores of 6 centimeters

About 18 of 5 cm and about 20 or 24 from four centimeters always have to take into account the size that we cut the alfajores the caps always grow a little later in the oven because it has baking powder it

Has baking powder so we have to take that into account also the dough is a little cold we are still going to let it take a little less cold temperature because if it doesn't start to want to break we stretch the dough of approximately half centimeter

The dough being cold allows us to move it and transport it to a tray where we are going to take it to the oven without the alfajorcitos being deformed without the caps becoming deformed we already have all the caps cut the oven is preheated to 350 fahrenheit or 175 celsius

So we are going to take them to the oven in about 10 or 12 minutes until they are cooked we do not want the caps to take color but to cook so we took it to the oven when they are cooked I tell you how long they were and I show you

The caps of the alfajores have already come out of the oven and have cooled down now comes the second stage which is going to be the assembly of the alfajores with the dulce de leche and the coconut the first thing

We are going to do acer we are going to search because the caps always get a little bigger when the cut we make I don't know if you get to see the caps always deform a little and get bigger so what we are going to look for is to try

To find the matching pairs we are going to put together the pairs here we have different sizes that are moderately organized for us to later put dulce de leche on them good friends this is the final result several measures various sizes filled with a lot of dulce de leche with coconut

These are the largest for sweet tooth for family use and the caps like this have to stay that way without browning without taking on color and when splitting it is soft this has to melt in our mouth together with the dulce de

Leche it is a delicacy they don't have to be crispy we don't they have to be hard I hope you liked the recipe I hope you are encouraged to make it if you liked it and want to like it we will thank you very much and it will be until next time