MASSA
Delícia Supreme 130 g
Eggs 2 p
Sugar 90 g
Chopped white chocolate 100 g
Salt 1 pinch(s)
Wheat flour 80 g
Oat flakes 25 g
Chemical yeast 3 g
Lemon zest 3 g
CREAM
Condensed milk 395 g
White marshmallow cut into small cubes 200 g
MASSA
1. Melt the Delícia Supreme margarine and the white chocolate in a pan in a bain-marie.
2. In a mixer, beat the eggs and sugar until the mixture is very light.
3. While whisking, add the melted chocolate to the mixture.
4. Turn off the mixer and, using a hand whisk, mix in the flour, salt, oats, yeast and lemon zest.
6. Pour the batter into a rectangular mold lined with baking paper, smooth it out well and bake in a preheated oven at 180ºC for 20 to 30 minutes. Leave to cool.
RECHEIO
7. Bring all the ingredients to a boil in a saucepan over medium heat, stirring constantly, until they start to come away from the bottom of the pan (medium brigadeiro point). Remove from the heat and set aside.
MONTAGE
8. Cut the dough into twenty equal rectangles. Place the brigadeiro filling and the marshmallow cubes on ten of them.
9. Melt the marshmallows with a blowtorch.
10. Cover with another half of the pastry, decorate with the marshmallow and gratinate with the blowtorch.
11. If you don't have a blowtorch, preheat the oven to a very high temperature and use the gratin function.
12. Assemble the bars as a whole (dough, brigadeiro filling, marshmallow, dough and marshmallow) and bake in the oven for a few minutes, just to allow the topping to brown slightly.
