Below are two videos of my plating and making gluten free apple butter cajeta filled alfajores. They will be a recipe to follow!
100g GF Flour (40g sorghum flour, 35g arrowroot powder, 20g brown rice flour, 5g egg replacer)
1 Tbs Baking powder
1/4 tsp Cinnamon
1 Whole egg
12g Butter, melted
1/4 tsp Pure anise extract
100g Whole milk
1. Whisk together all of the ingredients, adding the milk gradually so that you can control the consistency.
2. Rest batter 3 hours in your refrigerator.
3. Preheat vegetable oil (or any high heat oil) to 375F. Hold a spoonful of batter just above the hot oil and let drop into the water in own chunk. Repeat. Do not over crowd the oil or you will cool the oil too much. Fry until golden brown (approximately 2-3 minutes).