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Zlatni žele bombon

Zlatni žele bombon
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Nutritivne vrijednosti

Po porciji od 2 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 7 kcal
0% DV
Ukupne masti 0.0g
0% DV
Ukupni ugljikohidrati 1.7g
1% DV
Škrob0.3g
Šećeri1.4g
Proteini 0.0g
0% DV

O proizvodu

Mali žuti žele bombon, pretežno napravljen od šećera i kukuruznog sirupa, sa zanemarivim udjelom proteina, masti i vlakana.

Sastojci

Vitamini i minerali

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij1.0mg0%
Kalij1.0mg0%
Natrij2.0mg0%

**Zlatni žele bombon**

Uvod


Jedan jedini žele bombon studija je suzdržanosti: tanka ovojnica, podatna sredina i čista slatkoća koja se brzo razrješava na nepcu. Sa samo šećerom i kukuruznim sirupom, ovaj slatkiš mora se osloniti na preciznost koncentracije i završne obrade kako bi postigao sjaj, žvakavost i bistrinu. Ovo nije obilje; ovo je točnost.

Osnove recepta


  • Kategorija jela: Konditorski proizvod

  • Kuhinja ili podrijetlo: Klasični slatkiš

  • Vrsta slijeda: Slatko

  • Prinos: 1 komad

  • Veličina porcije: 1 žele bombon, 2 g

  • Vrijeme pripreme: 5 minuta

  • Vrijeme kuhanja: 10 minuta

  • Ukupno vrijeme: 15 minuta

  • Težina: Srednje zahtjevno


  • Oprema


  • Mali lončić s debelim dnom

  • Digitalni termometar

  • Silikonski kalup za bombone ili mali lim obložen podlogom

  • Mala žlica ili slastičarska vrećica od papira

  • Mala zdjelica otporna na toplinu


  • Sastojci


    Osnova za bombon


  • Šećer, 1 g

  • Kukuruzni sirup, 1 g


  • Postupak


  • 1. Pomiješajte šećer i kukuruzni sirup u malom lončiću s debelim dnom. Stavite na laganu vatru i miješajte samo dok se šećer ne počne otapati i smjesa ne postane tekuća i bistra, 2 do 3 minute.

  • 2. Pojačajte vatru na srednju i kuhajte bez miješanja 4 do 6 minuta, dok sirup ne dosegne koncentriranu, sjajnu fazu i na digitalnom termometru ne pokaže 118 °C. Sirup bi trebao padati sa žlice u debeloj vrpci.

  • 3. Maknite s vatre i pustite da se mjehurići smire 30 sekundi. Žlicom stavite ili istisnite sirup u kalup ili na obloženi lim u jednom malom dijelu.

  • 4. Ostavite bombon da se stisne na sobnoj temperaturi 8 do 10 minuta, dok ne bude čvrst na dodir i potpuno neproziran, s glatkom površinom.


  • Serviranje


    Poslužite žele bombon samostalno, postavljen u sredinu i netaknut, kako bi njegova boja i sjaj došli do izražaja s potpunom jasnoćom. Tekstura bi pri prvom zagrizu trebala popustiti čisto, a zatim omekšati u kompaktno, ujednačeno žvakanje.

    Profesionalne napomene


    Precizna završna temperatura ključna je; nedovoljno kuhan sirup ostat će ljepljiv, dok će se prekuhan sirup previše naglo stvrdnuti. Radite brzo nakon što maknete s vatre, jer se bombon brzo stisne i nagrađuje odlučnost.
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