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Jelly Bean daurat

Jelly Bean daurat
Registrat per @t | A 0 usuaris els ha agradat aquest aliment | 0 usuaris han desat aquest aliment

Informació nutricional

Per ració de 2 g

% Valor diari basat en una dieta de 2000 kcal

Calories 7 kcal
0% DV
Greix total 0.0g
0% DV
Hidrats de carboni totals 1.7g
1% DV
Midó0.3g
Sucres1.4g
Proteïna 0.0g
0% DV

Sobre

Una petita llaminadura groga tipus jelly bean, elaborada principalment amb sucre i xarop de blat de moro, amb quantitats negligibles de proteïna, greix i fibra.

Ingredients

Vitamines i minerals

Minerals

NutrientQuantitat%VRNSemivida
Calci1.0mg0%
Potassi1.0mg0%
Sodi2.0mg0%

**Gra de gelea daurat**

Nota introductòria


Un sol gra de gelea és un estudi de contenció: una closca fina, un centre tou i una dolçor neta que es resol ràpidament al paladar. Amb només sucre i xarop de blat de moro, la confecció ha de confiar en la precisió de la concentració i de l'acabat per aconseguir brillantor, textura mastegable i claredat. Això no és abundància; és exactitud.

Elements essencials de la recepta


  • Categoria del plat: Confiteria

  • Cuina o origen: Caramel clàssic

  • Tipus de plat: Dolç

  • Rendiment: 1 peça

  • Mida de la ració: 1 gra de gelea, 2 g

  • Temps de preparació: 5 minuts

  • Temps de cocció: 10 minuts

  • Temps total: 15 minuts

  • Dificultat: Moderada


    • Equip


  • Cassó petit de fons gruixut

  • Termòmetre digital

  • Motlle de silicona per a caramels o safata petita folrada

  • Cullera petita o con de màniga pastissera

  • Bol petit resistent a la calor


    • Ingredients


    Base del caramel


  • Sucre, 1 g

  • Xarop de blat de moro, 1 g


    • Mètode


  • 1. Barregeu el sucre i el xarop de blat de moro al cassó petit de fons gruixut. Poseu-lo a foc baix i remeneu només fins que el sucre comenci a dissoldre's i la barreja es torni fluida i transparent, de 2 a 3 minuts.

  • 2. Apugeu el foc a mitjà i coeu sense remenar durant 4 a 6 minuts, fins que el xarop arribi a un punt concentrat i brillant i marqui 118 °C en un termòmetre digital. El xarop ha de caure de la cullera en una cinta espessa.

  • 3. Retireu del foc i deixeu que les bombolles baixin durant 30 segons. Poseu el xarop amb una cullera o amb màniga al motlle o sobre la safata folrada en una sola porció petita.

  • 4. Deixeu que el caramel qualli a temperatura ambient durant 8 a 10 minuts, fins que sigui ferm al tacte i completament opac, amb una superfície llisa.


    • Emplatat i servei


    Serviu el gra de gelea sol, centrat i sense tocar-lo, perquè el seu color i la seva brillantor es percebin amb total claredat. La textura ha de cedir netament a la primera mossegada i després estovar-se en una masticació compacta i uniforme.

    Notes professionals


    Una temperatura final precisa és essencial; un xarop poc cuit quedarà enganxós, mentre que un xarop massa cuit s'endurirà massa. Treballeu ràpidament un cop retirat del foc, ja que el caramel qualla de pressa i recompensa la decisió.
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