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Proteïenstafie met grondboontjiekaramel, melksjokolade en sojakrispies

Proteïenstafie met grondboontjiekaramel, melksjokolade en sojakrispies
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Voedingsfeite

Per porsie van 55 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 200 kcal
10% DV
Totale vet 8.0g
12% DV
Mono-onversadigde vet2.7g
Poli-onversadigde vet1.2g
Versadigde vet4.0g
Transvet0.1g
Totale koolhidrate 17.0g
6% DV
Vesel3.0g
Stysel12.0g
Suikers2.0g
Proteïen 20.0g
40% DV
Dierlike proteïen20.0g

Oor

’n Proteïenstafie met grondboontjiekaramel en ’n melksjokoladebedekking, met sojakrispies. Dit lewer baie proteïen, met matige koolhidrate en vet per 55 g porsie.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)2.0mcg7%
Cholien18.0mg3%
Folaat (B9)12.0mcg3%
Niasien (B3)1.2mg8%
Pantoteensuur (B5)0.5mg10%
Riboflavien (B2)0.2mg14%
Tiamien (B1)0.1mg7%
Vitamien A40.0mcg4%
Vitamien B120.3mcg13%
Vitamien B60.1mg5%
Vitamien D0.3mcg2%
Vitamien E0.6mg4%
Vitamien K2.0mcg2%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium180.0mg18%
Koper120.0mcg13%
Yster1.2mg7%
Magnesium35.0mg8%
Fosfor160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Sink1.1mg10%

Grondboontjie-karamel-proteïenstaaf met melksjokolade en sojakrisp

Hoofnota


Hierdie staaf is gebou op kontras: ’n soepel karamelkern, diepte van geroosterde grondboontjie, en ’n skoon melksjokoladedop. Die struktuur is kompak en presies, met genoeg kou om substansieel te voel terwyl dit gebalanseerd en ingetoë bly. Dit is ’n moderne lekkerny, maar gedissiplineerd in geur en vorm.

Resep-noodsaaklikhede


  • Geregkategorie: Proteïen-lekkergoedstaaf

  • Kombuis of oorsprong: Kontemporêr, Nordies-geïnspireer

  • Gangtipe: Peuselhappie

  • Opbrengs: 1 staaf

  • Porsiegrootte: 55 g

  • Voorbereidingstyd: 20 minute

  • Gaarmaaktyd: 0 minute

  • Totale tyd: 45 minute

  • Moeilikheidsgraad: Matig


    • Toerusting


  • Klein mengbak

  • Silikoonspatel

  • Klein kastrol

  • 55 g-staafvorm of ’n kompakte gevoerde reghoekige vorm

  • Bakpapier

  • Digitale skaal

  • Gebuigde spatel


    • Bestanddele



    Proteïenbasis


  • 22 g melkproteïen

  • 8 g kollageenhidrolisaat

  • 6 g gliserol

  • 4 g polidekstrose

  • 3 g palmvet, gesmelt


    • Karamel-grondboontjielaag


  • 5 g karamel

  • 4 g grondboontjie, fyn gekap


    • Krisp-insluiting


  • 3 g sojakrisp


    • Bedekking


  • 20 g melksjokoladebedekking


    • Metode


  • 1. Voer die vorm netjies met bakpapier uit indien nodig. Plaas die melkproteïen, kollageenhidrolisaat, gliserol, polidekstrose en gesmelte palmvet in ’n klein bak. Meng met ’n spatel vir 2 tot 3 minute totdat die massa samehangend, glad en effens buigsaam word. Dit moet bymekaar hou wanneer dit gedruk word sonder om vetterig te lyk.


  • 2. Vou die karamel en gekapte grondboontjie in. Werk net totdat dit eweredig versprei is; die karamel moet duidelik bly in klein strepies, en die grondboontjies moet regdeur die massa opgeskort wees eerder as fyngedruk.


  • 3. Voeg die sojakrisp by en meng kortliks, met net genoeg beweging om dit te versprei sonder om die struktuur te breek. Die mengsel moet ferm, getekstureerd en saampersbaar voel.


  • 4. Druk die mengsel stewig in die vorm en kompakteer dit in lae om lugsakke uit te skakel. Maak die oppervlak gelyk met die spatel sodat die staaf egalig is van punt tot punt. Verkoel vir 20 minute, of totdat die staaf heeltemal gestol en ferm om aan te raak is.


  • 5. Smelt die melksjokoladebedekking versigtig en roer totdat dit glad en vloeibaar is, maar nie warm nie. Haal die verkoelde staaf uit die vorm en bedek dit eweredig, sodat oortollige sjokolade kan afdrup. Plaas die staaf op bakpapier en laat die bedekking vir 15 tot 20 minute by koel kamertemperatuur kristalliseer, totdat die oppervlak droog, glansend en netjies gestol is.


    • Opdien en bediening


    Bedien die staaf heel, gesentreer op ’n smal bord of presies toegedraai. Die afwerking moet glansend en ongeskonde wees, met ’n skoon breek in die bedekking en ’n digte, taai binnekant.

    Professionele notas


  • Die staaf hang van saampersing af; onvoldoende druk sal die tekstuur los en broos laat.

  • Hou die sjokoladebedekking vloeibaar, maar nie warm genoeg om die binnekant sag te maak nie.

  • Die karamel moet ingetoë bly en diepte verskaf eerder as dat soetheid oorheers.
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