60 lines
1.5 KiB
Markdown
60 lines
1.5 KiB
Markdown
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---
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title: Making Alfajores
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date: 2022-12-25
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draft: false
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description: Peruvian Alfaores
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category: article
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image: /media/img/alfajores/main.jpg
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---
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{{< pic "/media/img/alfajores/main.jpg" >}}
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# Ingredients
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* Flour - _1 Cup_
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* Don't worry about packing this down when measuring
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* Corn Starch - _1 Cup_
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* Don't worry about packing this down when measuring
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* Powered Sugar - _6 Tbsp._
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* Unsalted butter - _200 g. ➡ 220 g._
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* Make sure the butter is soft and cut into chunks for when you mix it
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# Steps
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1. Sift together all the dry ingredients into a large bowl.
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{{< pic "/media/img/alfajores/sifted.jpg" >}}
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2. Adding butter chunks to dry in bowl.
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**Mixing technique**: Use only your fingers, no palms. Basically just
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grab a bunch of the mix with the fingers like a spider then pull it together
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then sprinkle it back in.
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Below is a clip of what the final texture should look like, just make yours
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a **tiny bit more moist**.
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{{<clip "/media/img/alfajores/texture.mp4" >}}
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3. Mix everything until you have a nearly sandy quality about the mix.
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It will feel like wet sand, that's correct. It may need some help to maintain
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structure however it shouldn't just fall apart either.
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4. Chill in the fridge for _15 minutes_.
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5. Roll out to be about the same thickness as a pie crust (4/5 mm) and cut into small disks.
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6. Finally bake for 11 minutes at 350° F.
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# Words of Caution
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* Bake on parchment paper to easily peel them off later
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* Once they are cooked ( and before ) the caps have basically 0 structural integrity so handle with lots of care.
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