|[Pao de Queijo]|
I started with the alfajores and I struggled bc the dough was so dry! I rarely fail horribly in baking endeavors, but I was pretty close with this one. They ended up tasting fine but they were rather ugly.
Read more to see the recipes at the bottom of the post.
|[Ingredients for alfajores]|
|[Step 3 of the recipe]|
|[On the cooling rack]|
I give myself an F- in documenting the weekend and baking processes with photos. I will try to be better next time...
ALFAJORES, adapted from recipes from here, here, and mostly here.
1 2/3 cups of all-purpose flour
2 1/2 cups of Maizena (brand of corn starch)
1/2 tsp of baking soda
2 tsp of baking powder
2 sticks of unsalted butter (good quality is important)
3/4 cup of white sugar
4-5 egg yolks (Large eggs)
1 tsp of cognac
1 tsp vanilla extract
2 tsp grated lemon zest
1. Mix the flour, Maizena, baking powder, and baking soda together in a large mixing bowl.
2. Cream the butter with the sugar until fluffy. Then add the egg yolks one by one - mixing well, then the vanilla extract, cognac and lemon zest.
3. Make a hole in the middle of the flour and add this cream. Mix together using a spoon. Don't overwork the dough. The dough will be crumbly and do your best to shape it into a ball.
4. Cover the dough with plastic wrap and refrigerate it for 45-60 minutes.
5. Shape the cookies in your hands and then into 2.5" diameter cookies on the cookie pan.
(Other instructions say to roll out the dough and use a cookie cutter, but my dough was too crumbly to do this. Sad.)
6. Bake at 350° for about 11 minutes. The cookies will be white, not golden brown.
7. Immediately put the cookies on a rack to cool.
8. Once the cookies are cold, spoon dulce de leche on one cookie then spread around. Add another cookie to make a sandwich.
PAO DE QUEIJO, adapted from recipes from here and here.
2 cups of tapioca flour
1 cup of 1% milk
1/2 cup of butter
1 tsp of salt
3/4 cup of grated Parmesan cheese
3/4 cup of sharp cheddar
Grated Parmesan cheese to sprinkle.
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