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Alfajor.

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

130 min(s)

Porções

35 servings

Daniele Betzel

@danielebetzel
  • Ingredients
  • Recipe
  • Milk1 can(s)
  • Room Temperature Butter.200 g
  • Egg1 unit(s)
  • Gems2 unit(s)
  • Sugar1 cup
  • Wheat5 cup
  • Honey4 tablespoon
  • Baking Powder2 tablespoon
  • Baking soda1/2 tablespoon
  • Vanilla essence1/2 tablespoon
  1. Roof: 500 g of Fractionated Chocolate.
  2. Dulce de leche filling Remove the label and excess glue from the MOÇA Milk can. Place it closed in a pressure cooker and add enough water to cover it. Cover the pan and cook over medium heat for 20 minutes (counted after the pressure starts). Wait for all the pressure to release. Open the pan and carefully remove the can. Let it cool down before opening it. Transfer the contents to a container. Mix to get homogeneous. Reserve.
  3. Pasta In a mixer, beat the butter with the sugar, the egg and the yolks. Reserve. Separately, mix the flour, honey, bicarbonate of soda, baking powder and vanilla essence. Add to the butter mixture. Work the dough well until it is smooth and soft. Let it rest for 30 minutes. Roll out the dough between two plastic wraps with a rolling pin, leaving it 0.5 cm thick. With a cutter, cut out circles of 5 cm in diameter. Arrange them on a baking sheet greased with butter and sprinkled with wheat flour. Bake in a medium oven (180°C), preheated, for 8 minutes (without browning too much). Remove from the oven and let cool on the baking sheet, covered with parchment paper. Once cooled, join two discs with a layer of dulce de leche, removing the excess. Reserve.
  4. Chocolate cover. Melt the Chocolate according to the instructions on the package and bathe the alfajores one by one. Place them on aluminum foil or parchment paper and let dry.

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