Alfajores de Maicena

Name: Alfajores de Maicena
Total time: 1 h 40 min
Yield: 12
Cuisine: Argentine
Ingredients: 300 g Cornflour; 200 g Plain flour; 200 g Butter, softened; 150 g Caster sugar; 3 Egg yolks; 1 tsp Baking powder; 1/2 tsp Bicarbonate of soda; 1 tsp Lemon zest; 1 tsp Vanilla extract; 400 g Dulce de leche repostero (the firm kind); 150 g Desiccated coconut

Two cornflour biscuits so short they dissolve on the tongue, sandwiched with dulce de leche and rolled edge-first in desiccated coconut — Argentina's most-eaten sweet by a distance.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Argentine confectioners · 🏺 Traditional · Dulce de leche in everything, and a national argument about which alfajor is best that has been running for a century.

Argentine · dulce de leche biscuit — An ownerless traditional dish, so no cook is credited. The cited article confirms the filled confection, its origin in present-day Spain and its spread through Latin America. It is not an Argentina-only article and that is stated rather than glossed over. Quantities, the cornflour ratio and the pale-bake instruction are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

The Cooking Foodie Obduliacocina PAULA MENA

⏱ 100 မိနစ်🍽 12 ယောက်စာ🔥 240 kcal🇦🇷 Argentina

ဟာလာသက်သတ်လွတ်

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Beat the butter and sugar for 5 minutes until pale, then beat in the yolks, vanilla and zest.
Sift in both flours, the baking powder and bicarbonate and bring it together with your hands. Do not knead it.
💡 Bring it together and stop. Worked dough gives a tough biscuit and the whole point of an alfajor de maicena is that it crumbles.
Wrap and chill 1 hour. Roll out to 8 mm — thicker than it feels right — and cut 5 cm rounds.
Bake at 170°C for 12 minutes. They must stay PALE — the bottoms may take a little colour and the tops should not.
💡 Pale is done. If they brown they are overbaked, and an overbaked alfajor tastes of flour instead of dissolving.
Cool completely on the tray — they are far too fragile to move warm.
Sandwich pairs with a generous spoon of dulce de leche, press gently until it shows at the edge, and roll that edge in coconut.

💡 အကြံပြုချက်များ

Alfajores de maicena are the homemade kind. The chocolate-coated industrial ones are a separate national obsession and every brand has partisans.
The name is Arabic in origin — al-hasú, stuffed — and came to South America through Spain from al-Andalus.
They soften and improve over two days in a tin. Made on a Friday, they are best on Sunday.