ALFAJORES MENDOCINOS FÁCILES Y DELICIOSOS | SERIE ALFAJORES #4 | Elu Sweets

Los alfajores mendocinos son una variante de los clásicos alfajores argentinos, originarios de la región de Mendoza en Argentina. Son conocidos por ser fáciles de hacer y por su delicioso sabor.

La receta de los alfajores mendocinos consta de una masa suave y dulce, similar a un bizcocho, rellenos de dulce de leche y cubiertos con azúcar glasé. A diferencia de otros alfajores argentinos, los mendocinos no tienen una capa de chocolate en el exterior, lo que les da un sabor más ligero y delicado.

Para preparar los alfajores mendocinos, necesitarás los siguientes ingredientes: harina de trigo, azúcar, mantequilla, huevos, esencia de vainilla, ralladura de limón, dulce de leche y azúcar glasé.

Primero, mezcla la mantequilla y el azúcar hasta obtener una crema suave. Agrega los huevos, la vainilla y la ralladura de limón y continúa mezclando hasta que todos los ingredientes estén bien combinados. Luego, incorpora la harina y amasa la mezcla hasta obtener una masa homogénea.

Extiende la masa sobre una superficie enharinada y con un cortador redondo forma las tapas de los alfajores. Coloca las tapas en una bandeja para horno previamente engrasada y hornea a temperatura media durante 10-15 minutos, o hasta que estén doradas.

Una vez que las tapas estén frías, extiende una generosa cantidad de dulce de leche sobre la mitad de ellas y cubre con otra tapa. Espolvorea con azúcar glasé por encima y ya estarán listos para disfrutar.

Los alfajores mendocinos son perfectos para acompañar con una taza de café o té, y son ideales como postre o para compartir en cualquier ocasión.

Espero que esta receta de alfajores mendocinos fáciles y deliciosos te haya gustado. ¡No dudes en probarlos y disfrutar de su exquisito sabor!



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INGREDIENTES
para 10 alfajores

MASA
1 huevo
100 gr manteca | mantequilla blanda
100 gr nueces molidas
80 gr azúcar impalpable
Pizca de sal
1 y 1/2 cditas polvo para hornear
180 gr harina 0000 | todo uso

RELLENOS
Relleno para 5 alfajores (doblar cantidades si quieren todos con el mismo relleno)
80 gr dulce de leche repostero
100 gr dulce de alcayota

Relleno para 5 alfajores (doblar cantidades si quieren todos con el mismo relleno)
200 gr dulce de leche repostero

300 gr chocolate semiamargo
30 gr aceite neutro (girasol o maíz)

DECORACIÓN
Un poquito de nueces en trocitos
Un poquito de chocolate blanco

Horno 180ºC de 5 a 6 minutos

VÍDEO ANTERIOR
DONAS DE BOSTON RELLENAS | PASO A PASO PARA QUE TE SALGAN PERFECTAS:

OTRO VÍDEO
​BUDÍN SAVARÍN DE LIMÓN | SUAVE Y ESPONJOSO:

Espero tengan un día super sweet!

Elu Sweets.

Music: www.bensound.com
#alfajores #alfajoresargentinos #alfajoresmendocinos
Ingredientes:
- 200 gramos de harina
- 100 gramos de maicena
- 100 gramos de azúcar
- 150 gramos de mantequilla
- 1 cucharadita de esencia de vainilla
- Dulce de leche para rellenar
- Azúcar impalpable para espolvorear

Preparación:
1. En un recipiente, mezcla la harina, la maicena y el azúcar.
2. Agrega la mantequilla derretida y la esencia de vainilla. Mezcla todo hasta obtener una masa homogénea.
3. Envuelve la masa en papel film y déjala reposar en la nevera durante 30 minutos.
4. Precalienta el horno a 180°C.
5. Saca la masa de la nevera y estírala sobre una superficie enharinada hasta obtener un grosor de aproximadamente 1 centímetro.
6. Corta círculos de masa utilizando un cortador redondo o simplemente un vaso.
7. Coloca los círculos de masa en una bandeja de horno previamente engrasada o cubierta con papel de hornear.
8. Hornea durante 12-15 minutos o hasta que los alfajores estén ligeramente dorados.
9. Deja enfriar los alfajores completamente antes de armarlos.
10. Para armar los alfajores, coloca una cucharada de dulce de leche en el centro de uno de los círculos de masa y luego coloca otro círculo encima. Presiona ligeramente para que el dulce de leche se distribuya de manera uniforme.
11. Espolvorea los alfajores con azúcar impalpable antes de servir.

¡Y eso es todo! Ahora puedes disfrutar de tus deliciosos alfajores mendocinos.

Welcome friends, today we are going to prepare the alfajores from Mendoza, they are delicious. The walnuts give a spectacular texture to the caps and not to mention the alcayota filling or of course you can use dulce de leche. It is worth clarifying, although it is obvious, they are not the

Mendoza tablets but I am sure that in the future I will bring this recipe to the channel. Let's start. We are going to need an egg, 100 grams of soft butter, 100 grams of processed nuts, a pinch

Of salt, one and a half teaspoons of baking powder, 80 grams of powdered sugar and 180 grams of flour 4 zeros, with these amounts we get 10 caramel cookies. Pour the butter and powdered sugar into the bowl and beat until creamy. You can also do it with a

Spatula if you don't have a mixer or if you have a stand mixer you can use the flat paddle, it's special for this type of preparation. Once well integrated, add the egg and then sift the flour with the baking powder and a pinch of salt. and we finish adding the ground nuts.

We put everything together, we can do it very well with the spatula and we are going to wrap the dough in film and leave it in the refrigerator for 30 to 40 minutes. In case of leaving it longer or until the next day the dough will be harder, to make

It more manageable you can break it and join it again or leave it for a while at room temperature until it is easier to stretch. We are going to stretch it to 2 millimeters thick and we are going to cut

Circles of the size you prefer, here I am going to cut them 6 centimeters in diameter. If it happens to you like me that the dough softened when I stretched it, it is because it is a fairly

Soft dough, we can take it stretched like this to the refrigerator again for 15 minutes and try again. And we are going to do this this way so that the caps do not deform and after the cold it is always

Easier to manipulate them. We put them on the plate with butter or silicone paper or greased and floured and take to a preheated oven at 180 ºC for 5 to 6 minutes. We have to see that they are barely golden around the edges. Let cool and now to fill.

For half of the alfajores we need 100 grams of sweet alcayota and 80 grams of pastry dulce de leche for the rim. We do this to contain the candy that is not firm enough. With a teaspoon we put the sweet alcayota.

And to cover we are going to put the cap with the smooth part upwards, so they are more beautiful when bathing them. It is important to make sure that the alcayota dulce de leche does not come out on the sides,

We are going to pass a teaspoon along the edge so that the dulce de leche covers well. If necessary, add a little more to cover any holes that may have remained. In my case especially because I was quite generous with the filling.

And the others only fill them with 200 grams of dulce de leche. Once they are ready, before dipping them, I like to take them to the freezer for half an hour, so that everything is very firm, for example in case of using a soft pastry dulce de leche,

It comes in handy and also because when we dip them the chocolate dries super Quick. For the bath we need 300 grams of semisweet chocolate, we are going to take it to the microwave from 30

To 30 seconds until it melts or we can do it in a bain-marie. And to keep it while we bathe the alfajores and that it does not get cold, we are going to put it in a bowl with boiling water.

It is important that the bowl of chocolate does not touch the water. For those who did it in a bain-marie, simply leave it there. And before bathing them we are going to give this chocolate more fluidity by adding 10% of the total in neutral oil, that is to say sunflower or corn,

Since it is 300 grams we are going to put 30 grams of sunflower oil in this case. We mix well. And now yes, look how fluid it has to be, it's perfect. And here I want to show you that for the alcayota ones I have already prepared to put a few

Pieces of walnuts for decoration, and for the dulce de leche ones I am going to make a deco with white chocolate. We are going to have all of this ready when it comes to doing the bathroom. And with two

Forks we are going to help each other turn the alfajores so that they soak well. We are also going to drain them very well and so that an accumulation of chocolate does not form on the base, as I already taught you with the alfajores from Mar del Plata, I leave you

The recipe up here so that you can see it later, you have to support them and slide them, so we take out all that chocolate and then if we take them to the plate where we let them dry. And quickly before they dry we sprinkle the nuts so that

It sticks in the case of the fillings with dulce de leche with a teaspoon or pastry bag we throw a few white chocolate strings, I am using a silicone sheet but you can use parchment paper also. They dry very quickly for having been in

The freezer and now, friends, we are going to enjoy them, they are very good. I recommend you see the following alfajor recipe as well. I send you a supersweet hug and see you in the next one.