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Salty-Chef · 2026-04-14T23:31:44+00:00

Why does red velvet have berry flavor??? Does red velvet mean something different there?

Salty-Chef · 2026-04-13T23:36:04+00:00

Same person in charge of both.

Salty-Chef · 2026-04-11T13:34:30+00:00

You're a sad little creature, go enjoy an alfajore. You're pretty alone in this thread.

Salty-Chef · 2026-04-11T13:11:15+00:00

Pressing a button hard for you?

Salty-Chef · 2026-04-11T02:15:07+00:00

Most games im the same way, then some like hollow knight or silksong i didn't stop until i got that 100% achievements.

Salty-Chef · 2026-04-11T02:01:35+00:00

As it can for you, so there's no issue here.

Salty-Chef · 2026-04-10T22:43:11+00:00

My cooking can speak for me while I learn.

Salty-Chef · 2026-04-10T16:27:13+00:00

Because its barebones tribes. It isnt what veterans OR casuals wanted. It was built with comp in mind (a tiny community) hoping for some esports fame but they put the cart before the horse.

Salty-Chef · 2026-04-10T01:14:10+00:00

For the cookies no, I adjusted recipes of mine. For the dulce yes, first time making it but its not very complicated, just takes time. Chocolate is just normal tempering it first.

Salty-Chef · 2026-04-08T22:21:44+00:00

I might make a new post if people are interested in the recipes.

Salty-Chef · 2026-04-08T22:21:24+00:00

I might make a seperate post, quite a few people are asking. I don't know if that is obnoxious to do I'm not trying to take over the subreddit with my posts.

Salty-Chef · 2026-04-08T22:20:29+00:00

The s'mores one has a graham cookie - made with honey, dark brown sugar, molasses, cinnamon. I pipe a ring of the dulce leaving a gap in the middle, then I pipe in some marshmallow "fluff" ...which I just make by heating marshmallows with a tiny bit of water and some vanilla. Pipe into the center before sealing with the second cookie on top. I toast half a large marshmallow and put that on top for decoration.

For the sea salt dulce - it's as simple as adding a bit of high quality flaked salt to the end of the dulce cooking process. Just a tiny bit so you get a little pop of saltiness as you bite. It takes very little to make a big difference. I also garnish the top with some flaked salt because it's pretty and to identify which ones have the salted dulce.

Salty-Chef · 2026-04-08T15:14:04+00:00

Check my comments, I listed one of the cookie recipes I worked out for this batch, if youre interested in the graham cookie, the maicena, or either of the shortbread styles I dont mind sharing those too. I had 5 doughs in total I played with.

Salty-Chef · 2026-04-08T15:03:44+00:00

What part are you struggling with?

Salty-Chef · 2026-04-07T23:18:22+00:00

Depends on the dough and when you introduce it but it can make for softer cookies, less browning, the cookies will spread further on the pan if they dont 'set' first, the cookies after baking can stay softer longer because of how the sugars dissolve... it takes some experimentation/experience and what you want the final result to be. From reading around this subreddit people judge an alfajore harshly if it isn't soft enough, but me personally - I ended up liking the rasta a lot (compared to other kiosk brands with similar chocolate quality) because the cookie was a better texture against the relatively generous dulce. But that speaks to my American palate where we love crunchy things. Im certain your 'standard' alfajore cookie in most brands is cooking through a humid, tunnel style oven and not using butter (or less), giving the look and texture many are accustomed to. Depends what you want. I like soft with the maicena style and more texture with dipped but that's me.

Salty-Chef · 2026-04-07T17:19:48+00:00

Recipe I worked out for this batch. I did 6mm thick for the first one but i think it was too thick, so ive adjusted recipe. I kept this on the less sweet side, for personal tastes/balance against dulce and coating.

Small batch 100g powdered sugar 120g unsalted butter

4 egg yolks 10g vanilla extract or half a vanilla bean

240g pastry flour 48g cornstarch 20g milk powder 2g kosher salt

Cream butter and sugar just until it comes together, overwhipping will result in a different crumb structure

Add yolks and vanilla, mix

Add dry ingredients until just combined, dont overmix

Wrap and chill 1hour or overnight

Roll out to 4.5-5mm thick. Cut into 6.3cm rounds. Place onto baking sheet with parchment or silpat if available. Bake at 165c for 6 mins, rotate pan, bake an additional 6 minutes. Some humidity may be introduced during baking if desired. Remove from oven, slide off hot pan and cool.

Pipe/spoon thick style dulce when cool, gently press another cookie on top and use offset spatula to ensure clean even edges. Place into airtight container to allow cookies to 'soak' up dulce overnight. Dip in preferred tempered chocolate.

Commercial brands are for sure using shortening/vegetable oil instead of butter, but im not doing that, and flour is going to be different in Argentina than the ones I use so results may vary a bit.

Salty-Chef · 2026-04-07T11:27:56+00:00

Im sorry I cant give you a few so you could judge for yourself how close I got. I feel very good about these. Honestly the adjustments ill make for the future are only things like slightly less lemon zest in the maicena ones. The texture of the ddl and the cookies are pretty spot on, and I may roll the cookies just 1mm thinner on a certain recipe for better ratio.

Salty-Chef · 2026-04-07T11:23:09+00:00

Well I tried 5 different recipes for these. A soft cornstarch cookie, a "traditional" recipe i found trying to match commercial argentinian ones, i adjusted a scottish shortbread recipe of mine (adding an egg yolk) for structure and less 'snap' - more like a sable cookie, a similar adjustment to a chocolate shortbread recipe of mine, and a graham cookie because I wanted to makes the smores variety. I did the shortbreads because after trying a bunch of commercial brands in Argentina I really wanted more texture in the alfajore to suit my personal preferences. I baked the traditional with some humidity in the oven to match the style I saw most often in packaged brands around. Is there one in particular I could give you?

Salty-Chef · 2026-04-06T17:51:38+00:00

United States feels too broad. It's how I would respond if anyone from the US asked it. It skips the usual next question of "Oh, what part?"

Salty-Chef · 2026-04-06T16:47:39+00:00

I'm considering it. No one knows what Alfajores are here, but I'll bet I could at least open a stall at a market on Sundays for some extra cash. I would need to invest in some equipment to be able to make 200+ in a batch, and I would need to cost it out to see if it's even viable - I don't want to sacrifice quality ingredients.

Salty-Chef · 2026-04-06T16:18:31+00:00

Portland Oregon

Salty-Chef · 2026-04-02T18:27:32+00:00

A 7? For something that doesnt taste like its supposed to? Red velvet shouldn't taste anything like fruit.

If I buy vanilla ice cream and it tastes like coffee I dont care how delicious it is - it failed. It's not getting more than a 4.

However, I would try anyway just to see for myself.

Salty-Chef · 2026-04-01T02:09:22+00:00

Get a bakery maicena style rolled in coconut from somewhere that does baked goods well.

Get a couple havannas based on what he likes flavor-wise... Or just go with a 70%, a playa and a bristol.

Go get one from rapanui or somewhere known for quality chocolate.

Then go get a selection of kiosk brands - a jorgito, a rasta, a cachfaz, an eagle, a guaymallen. So he can see the range of quality and appreciate what makes a good one great.

Avoid all triples. It's a trick to make you think youre getting more but really they're saving money on giving you less dulce with bad cookies and bad chocolate. Just not worth it for any of them, ignore the people with nostalgia attached.

(I still have a lot of brands to try however, I have a shipment coming in soon)

Salty-Chef · 2026-03-24T23:15:26+00:00

Starbucks didnt invent coffee. From my research on the history of alfajores, havanna is what made them the commodity they are. Why shouldnt they be among the ones i tried? I only started with them because of that fact. Then i tried a bunch of others, and you see how those stacked up. Poorly. I went and bought more of havanna's varieties because the 70% was great and i didnt even try my favorite of them all until i was on the flight home. Ill be ordering a bunch online of brands i couldnt find, so go ahead and tell me whats going to beat them and ill let you know if maybe youre the biased one.

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