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Satu Jelly Bean Kuning

Satu Jelly Bean Kuning
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Fakta Nutrisi

Per sajian 1g

% Nilai Harian berdasarkan diet 2000 kkal

Kalori 4 kcal
0% DV
Total Lemak 0.0g
0% DV
Total Karbohidrat 1.0g
0% DV
Gula1.0g
Protein 0.0g
0% DV

Tentang

Satu butir jelly bean kuning berukuran kecil. Permen ini terutama terbuat dari gula, dengan protein, lemak, dan mikronutrien yang nyaris tidak ada.

Bahan-bahan

Vitamin & Mineral

Mineral

NutrisiJumlah%AKGWaktu paruh
Natrium1.0mg0%

Satu Jelly Bean Kuning

Catatan pembuka


Satu jelly bean adalah studi tentang presisi: cangkang gula dengan patahan yang bersih, bagian tengah yang lentur, dan akhir rasa yang cerah serta sederhana. Jika dibuat dengan benar, hasilnya harus mengilap, berbentuk merata, dan jelas renyah sebelum mulai dikunyah. Inilah konfeksioneri yang direduksi ke esensinya.

Dasar resep


  • Kategori hidangan: Konfeksioneri

  • Masakan atau asal: Permen klasik

  • Jenis sajian: Manis

  • Hasil: 1 buah

  • Ukuran saji: 1 jelly bean

  • Waktu persiapan: 5 menit

  • Waktu memasak: 0 menit

  • Total waktu: 5 menit

  • Tingkat kesulitan: Mudah


    • Peralatan


  • Cetakan konfeksioneri kecil atau permukaan pembentukan yang bersih

  • Saringan halus

  • Mangkuk kecil

  • Kertas roti


    • Bahan


    Permen


  • Gula, 1 g


    • Metode


  • 1. Masukkan gula ke dalam mangkuk kecil lalu ayak ringan untuk menghilangkan gumpalan. Gula harus jatuh sebagai bubuk halus yang merata.

  • 2. Tekan gula dengan kuat ke dalam satu cetakan berbentuk jelly bean atau bentuk dengan tangan di atas permukaan bersih menjadi oval halus dengan berat tepat 1 g. Permukaannya harus padat dan seragam, tanpa retakan.

  • 3. Diamkan permen yang sudah dibentuk pada suhu ruang selama 5 menit agar bagian luarnya sedikit mengeras dan bentuknya tetap rapi.

  • 4. Keluarkan dari cetakan atau angkat jelly bean dengan hati-hati. Hasil akhirnya harus kering saat disentuh, halus, dan terbentuk rapi.


    • Penataan dan penyajian


    Letakkan jelly bean sendirian di tengah piring kecil yang bersih atau di dalam wadah konfeksioneri sempit. Penyajiannya harus terasa disengaja dan minimalis, dengan warna serta bentuk permen menjadi keseluruhan komposisi.

    Catatan profesional


    Gunakan gula yang paling halus yang tersedia; kristal yang kasar akan merusak hasil akhir. Benda ini harus tetap kecil, padat, dan tepat beratnya, dengan bagian luar yang bersih dan tanpa distorsi yang terlihat.
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