{"id":313,"date":"2009-01-16T12:22:44","date_gmt":"2009-01-16T12:22:44","guid":{"rendered":"http:\/\/deaixa.net\/recetas\/?p=313"},"modified":"2022-10-24T18:38:31","modified_gmt":"2022-10-24T18:38:31","slug":"alfajores-de-maizena","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2009\/01\/alfajores-de-maizena\/","title":{"rendered":"Alfajores de Maizena"},"content":{"rendered":"\n

Receta de Dorita Coll – una amiga Argentina<\/p>\n\n\n\n

INGREDIENTES<\/h2>\n\n\n\n

200 gr de mantequilla \/ 1  3\/4 sticks of butter<\/em>
150 gr de az\u00facar \/<\/strong> 3\/4 cups of sugar<\/em>
3 yemas de huevo \/ 3 egg yolks<\/em>
1 cucharadita de cognac \/ 1 teaspoon cognac<\/em>
300 gr. de maizena (harina de maiz) \/1 1\/2 cup of maizena (corn starch)<\/em>
200 gr. de harina de trigo \/ 1 cup of flour<\/em>
1\/2 cucharadita de bicarbonato de soda \/ 1\/2 teaspoon of baking soda<\/em>
1\/2 cucharadita de polvo de hornear\/ 1\/2 teaspoon of baking powder<\/em>
2 cucharaditas de esencia de vainilla \/ 2 teaspoons vanilla<\/em>
ralladura de la c\u00e1scara de un lim\u00f3n \/ grated lemon peel
coco rallado \/ freshly grated coconut<\/p>\n\n\n

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PREPARACION DE LOS ALFAJORES \/ PREPARATION OF THE ALFAJORES<\/em><\/h3>\n\n\n\n

Mezclar la maizena, harina, bicarbonato de sodio y polvo de hornear.\/
Mix together the corn starch (maizena), flour, baking soda and baking powder.<\/em><\/p>\n\n\n\n

Batir la mantequilla con el az\u00facar hasta que quede cremoso. \/
Beat the butter until creamy, then add the sugar.<\/em><\/p>\n\n\n\n

Agregar a la mezcla de mantequilla, las yemas, una a una, el cognac y poco a poco la mezclade las harinas mezclandolo todo muy bien hasta formar una masa. \/
Add the egg yolks one by one, the cognac, and the flour mix in small amounts at a time to form a dough.<\/em><\/p>\n\n\n\n

Agrege la vainilla y la ralladura del limon. \/
Add the vanilla and the grated lemon peel.<\/em><\/p>\n\n\n\n

Estirar la masa sobre la mesa espolvoreada con maizena hasta que quede de 1\/4 de pulgada de grueso.\/
Spread the dough to 1\/4″ thick.<\/span><\/em><\/strong><\/p>\n\n\n\n

Cortar medallones con un vaso de diametro de una pulgada. \/
Cut medallions from the dough with a cup that is no larger than 1 inch in diameter.<\/em><\/p>\n\n\n\n

Colocar los medallones sobre los moldes de hornear – pre engrasados.\/
Place the medallions in a pre-greased cookie sheet.<\/em><\/p>\n\n\n\n

Cocinar a 375 grados F. por 7 minutos. \/
<\/strong>Cook at 375 degrees F. for 7 minutes.<\/em><\/p>\n\n\n\n

Dejar enfriar los medallones. \/
Let the cooked medallions cool down.<\/em><\/p>\n\n\n\n

Unir dos medallones a la vez untandolos con dulce de leche. \/
Spread the dulce de leche on each of two medallions and sandwich them together.<\/em><\/p>\n\n\n\n

Sellar las orillas con coco rallado sobre dulce de leche. \/
Seal the edges with dulce de leche and apply the grated coconut to the sealed edges for decoration.<\/em><\/p>\n\n\n\n

Se sirven con te, cafe o leche. \/
Serve with tea, coffee or milk.<\/em><\/p>\n\n\n\n

DULCE DE LECHE- INGREDIENTES Y PREPARACION \/
INGREDIENTS AND PREPARATION FOR DULCE DE LECHE<\/em><\/h3>\n\n\n\n

1 lata de leche condensada \/
1 can of condensed milk<\/em><\/p>\n\n\n\n

Se pone la lata de leche condensada en una olla de presion. Se cubre con agua y se deja hervir por un par de horas para que la leche obtenga el color y la consistencia de Dulce de Leche. \/
Place the unopened can of condensed milk in a pressure cooker. Add enough water to cover the can. Let it cook for a couple hours, until the condensed milk has caramelized to the consistency of Dulce de Leche.<\/em><\/p>\n\n\n\n

Se deja enfriar aparte y se usa para juntar dos medallones a la vez para formar los alfajores. Luego se unta en las orillas y se decora con el coco rallado encima del dulce de leche.\/
Set aside to cool down. Spread a layer of dulce de leche to put together medallion pairs and then spread it around the “alfajor” so the grated coconut sticks to the edges for decoration.<\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

Receta de Dorita Coll – una amiga Argentina INGREDIENTES 200 … <\/p>\n","protected":false},"author":2,"featured_media":4779,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[29,30],"tags":[103,68],"class_list":["post-313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bernadette","category-familia","tag-argentina","tag-postres"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=313"}],"version-history":[{"count":4,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/313\/revisions"}],"predecessor-version":[{"id":4780,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/313\/revisions\/4780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4779"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}