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Zlat fižolček Jelly Bean

Zlat fižolček Jelly Bean
Zabeležil uporabnik @t | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 2 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 7 kcal
0% DV
Skupne maščobe 0.0g
0% DV
Skupni ogljikovi hidrati 1.7g
1% DV
Škrob0.3g
Sladkorji1.4g
Beljakovine 0.0g
0% DV

O tem

Majhen rumen bonbon tipa jelly bean, narejen predvsem iz sladkorja in koruznega sirupa. Vsebuje zanemarljive količine beljakovin, maščob in vlaknin.

Sestavine

Vitamini in minerali

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij1.0mg0%
Kalij1.0mg0%
Natrij2.0mg0%

**Zlati žele fižolček**

Uvodna opomba


En sam žele fižolček je študija zadržanosti: tanka lupina, popustljiva sredica in čista sladkost, ki se na nebu hitro zaključi. Ker vsebuje le sladkor in koruzni sirup, se mora slaščica za svoj sijaj, žvečljivost in jasnost zanašati na natančnost koncentracije in zaključne obdelave. To ni obilje; to je natančnost.

Osnove recepta


  • Kategorija jedi: Slaščičarstvo

  • Kulinarika ali izvor: Klasični bonboni

  • Vrsta hoda: Sladko

  • Količina: 1 kos

  • Velikost porcije: 1 žele fižolček, 2 g

  • Čas priprave: 5 minut

  • Čas kuhanja: 10 minut

  • Skupni čas: 15 minut

  • Zahtevnost: Srednja


  • Oprema


  • Majhna kozica z debelim dnom

  • Digitalni termometer

  • Silikonski model za bonbone ali majhen obložen pladenj

  • Majhna žlička ali slaščičarski kornet

  • Majhna toplotno odporna skledica


  • Sestavine


    Osnova za bonbon


  • Sladkor, 1 g

  • Koruzni sirup, 1 g


  • Postopek


  • 1. V majhni kozici z debelim dnom zmešajte sladkor in koruzni sirup. Postavite na nizek ogenj in mešajte le toliko časa, da se sladkor začne raztapljati in zmes postane tekoča in bistra, 2 do 3 minute.

  • 2. Povečajte ogenj na srednjo temperaturo in kuhajte brez mešanja 4 do 6 minut, dokler sirup ne doseže koncentrirane, sijoče stopnje in digitalni termometer ne pokaže 118 °C. Sirup mora z žlice padati v debelem traku.

  • 3. Odstavite z ognja in pustite, da se mehurjenje umiri 30 sekund. Sirup z žličko prenesite ali nabrizgajte v model oziroma na obložen pladenj v eni sami majhni porciji.

  • 4. Pustite, da se bonbon strjuje pri sobni temperaturi 8 do 10 minut, dokler ni na otip čvrst, popolnoma neprozoren in z gladko površino.


  • Serviranje


    Žele fižolček postrezite samostojno, na sredini in nedotaknjen, da njegova barva in sijaj prideta do popolne veljave. Tekstura mora ob prvem ugrizu čisto popustiti, nato pa se zmehčati v kompaktno, enakomerno žvečljivost.

    Profesionalne opombe


    Natančna končna temperatura je bistvena; premalo kuhan sirup bo ostal lepljiv, preveč kuhan pa se bo preostro strdil. Ko ga odstavite z ognja, delajte hitro, saj se bonbon hitro strjuje in nagradi odločnost.
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