Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 15 minuti |
Ingredients
| 30 g | wheat bran |
| 1 | albumen |
| 50 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 120 g | ricotta Sterilgarda |
| 25 g | fructose |
| 15 g | bitter cocoa |
Preparation
- To prepare the bar base, combine the wheat bran, egg white, fructose, and Sterilgarda Semi-Skimmed Milk in a bowl. Mix well.
- Spread the resulting dough on baking paper and bake at 180°C (350°F) for 15 minutes. Then let it cool.
- Proceed with the preparation of the topping for the bars: warm the Sterilgarda Semi-Skimmed Milk and allow the fructose inside it to dissolve.
- Mix the Sterilgarda Ricotta with the bitter cocoa powder and the milk and fructose mixture previously obtained.
- Pour the ricotta cream over the base of the bars and let everything rest in the refrigerator for at least an hour.
- Once the necessary time has passed, remove the cake from the fridge and cut it into bars.
Pour the flour, sugar, vanilla, yeast and salt into a bowl. Mix well and add the melted butter. Start working the dough with your hands. Add the egg, always ...
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