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Gominola amarilla

Gominola amarilla
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Información nutricional

Por porción de 1 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 4 kcal
0% DV
Grasa total 0.0g
0% DV
Carbohidratos totales 1.0g
0% DV
Azúcares1.0g
Proteína 0.0g
0% DV

Acerca de

Una pequeña gominola amarilla, compuesta principalmente de azúcar y con cantidades insignificantes de proteína, grasa y micronutrientes.

Ingredientes

Vitaminas y minerales

Minerales

NutrienteCantidad% VDSemivida
Sodio1.0mg0%

Una sola gominola amarilla

Nota introductoria


Una sola gominola es un estudio de precisión: una cubierta de azúcar con un chasquido limpio, un centro tierno y un final brillante y sencillo. Si se hace correctamente, debe ser brillante, de forma uniforme e inconfundiblemente crujiente antes de que empiece la masticación. Esta es la confitería reducida a su esencia.

Aspectos esenciales de la receta


  • Categoría del plato: Confitería

  • Cocina u origen: Caramelo clásico

  • Tipo de plato: Dulce

  • Rendimiento: 1 pieza

  • Tamaño de la ración: 1 gominola

  • Tiempo de preparación: 5 minutos

  • Tiempo de cocción: 0 minutos

  • Tiempo total: 5 minutos

  • Dificultad: Fácil


  • Equipo


  • Molde pequeño para confitería o superficie limpia para dar forma

  • Tamiz fino

  • Cuenco pequeño

  • Papel vegetal


  • Ingredientes


    Caramelo


  • Azúcar, 1 g


  • Método


  • 1. Coloca el azúcar en un cuenco pequeño y tamízalo ligeramente para eliminar cualquier grumo. El azúcar debe caer como un polvo fino y uniforme.

  • 2. Presiona el azúcar firmemente en un molde con forma de gominola o dale forma a mano sobre una superficie limpia hasta obtener un óvalo liso que pese exactamente 1 g. La superficie debe ser compacta y uniforme, sin grietas.

  • 3. Deja reposar el caramelo moldeado a temperatura ambiente durante 5 minutos para que el exterior se asiente ligeramente y la forma se mantenga con nitidez.

  • 4. Desmolda o retira la gominola con cuidado. La pieza terminada debe estar seca al tacto, lisa y bien formada.


  • Emplatado y servicio


    Coloca la gominola sola en el centro de un plato pequeño y limpio o en una fuente estrecha para confitería. La presentación debe sentirse deliberada y minimalista, dejando que el color y la forma del caramelo sostengan toda la composición.

    Notas profesionales


    Utiliza el azúcar más fino disponible; los cristales gruesos comprometerán el acabado. La pieza debe seguir siendo pequeña, densa y exacta en peso, con un exterior limpio y sin deformaciones visibles.
    VegetarianaSin glutenSin lácteos
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