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Proteinska ploščica z arašidi v čokoladnem oblivu

Proteinska ploščica z arašidi v čokoladnem oblivu
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Hranilne vrednosti

Na porcijo 55 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 200 kcal
10% DV
Skupne maščobe 8.0g
12% DV
Enkrat nenasičene maščobe2.7g
Večkrat nenasičene maščobe1.2g
Nasičene maščobe4.0g
Trans maščobe0.1g
Skupni ogljikovi hidrati 18.0g
6% DV
Prehranske vlaknine3.0g
Škrob13.0g
Sladkorji2.0g
Beljakovine 20.0g
40% DV
Živalske beljakovine12.0g
Mešane / predelane beljakovine6.0g
Rastlinske beljakovine2.0g

O tem

Beljakovinska ploščica v čokoladnem oblivu z arašidovimi koščki. Ima zmerno energijsko vrednost, razmeroma malo sladkorja ter mešanico mlečnih in predelanih virov beljakovin.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin3.0mcg10%
Holin18.0mg3%
Folna kislina18.0mcg5%
Niacin1.6mg10%
Pantotenska kislina0.7mg14%
Riboflavin0.2mg15%
Tiamin0.1mg7%
Vitamin A40.0mcg4%
Vitamin B120.4mcg17%
Vitamin B60.1mg5%
Vitamin D0.3mcg2%
Vitamin E1.2mg8%
Vitamin K2.0mcg2%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij140.0mg14%
Baker180.0mcg20%
Železo1.8mg10%
Magnezij35.0mg8%
Fosfor160.0mg23%
Kalij170.0mg4%
Selen6.0mcg11%
Natrij180.0mg8%
Cink1.2mg11%

Beljakovinska ploščica z arašidi v čokoladnem oblivu

Uvod



Ta ploščica je zasnovana za čisto strukturo: gosto, voljno sredico, zadržano sladkost in hrustljavo čokoladno lupino. Značaj arašidov se prenaša skozi sredico, nato pa ga izostrita kakav in čvrst obliv, ki se strdi z natančnim prelomom. Delovati mora kot dovršena slaščica, ne kot kompromis.

Osnovne informacije o receptu



  • Kategorija jedi: Beljakovinska ploščica

  • Kuhinja ali izvor: Sodobno slaščičarstvo

  • Vrsta obroka: Prigrizek

  • Količina: 1 ploščica

  • Velikost porcije: 55 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 5 minut

  • Skupni čas: 20 minut

  • Zahtevnost: Srednja


    • Oprema



  • Digitalna tehtnica

  • Majhna posoda za mešanje

  • Fleksibilna lopatica

  • Model za 55 g ploščico ali majhen pravokoten model s podobno prostornino

  • Majhna kozica

  • Toplotno odporna posoda za topljenje

  • Papir za peko

  • Majhna kotna lopatica


    • Sestavine



    Beljakovinska sredica


  • 18 g mlečnih beljakovin

  • 8 g kolagenskega hidrolizata

  • 5 g izolata sojinih beljakovin

  • 4 g arašidov, fino mletih

  • 3 g sladila

  • 2 g glicerola

  • 1 g olja palmovih jedrc, stopljenega


    • Čokoladni obliv


  • 6 g čokoladnega obliva

  • 4 g kakavovega masla

  • 2 g kakavove mase


    • Zaključek


  • 2 g arašidov, drobno sesekljanih


    • Postopek



  • 1. Po potrebi obložite model s papirjem za peko. V majhni posodi zmešajte mlečne beljakovine, kolagenski hidrolizat, izolat sojinih beljakovin, mlete arašide in sladilo. Temeljito premešajte, da se praški enakomerno porazdelijo in je zmes videti enotna.


  • 2. Dodajte glicerol in stopljeno olje palmovih jedrc. Zmes obdelujte z lopatico 1 do 2 minuti, dokler se ne poveže v kompaktno, voljno maso. Ob pritisku mora držati skupaj in biti na otip gladka, ne drobljiva.


  • 3. Zmes za sredico čvrsto vtisnite v model in jo oblikujte v lepo ploščico. Enakomerno jo stisnite od enega konca do drugega, da ne ostanejo praznine. Hladite 5 minut, le toliko, da se površina učvrsti.


  • 4. Čokoladni obliv, kakavovo maslo in kakavovo maso skupaj stopite v toplotno odporni posodi, postavljeni nad rahlo vrelo vodo. Mešajte, dokler zmes ni popolnoma gladka in tekoča, nato jo odstavite z ognja. Obliv mora biti sijoč in uliven, brez vidnih delcev.


  • 5. Ohlajeno ploščico vzemite iz modela in jo položite na papir za peko. Enakomerno jo premažite s stopljeno čokoladno zmesjo in jo enkrat obrnite, da prekrijete vse strani. Pustite, da odvečni obliv na kratko odteče, nato pa površino zgladite s kotno lopatico.


  • 6. Po oblivu potresite sesekljane arašide, preden se strdi. Pustite ploščico 10 minut na hladni sobni temperaturi oziroma dokler lupina ni čvrsta in površina nima čistega, suhega videza.


    • Serviranje in postrežba



    Ploščico položite rahlo izven sredine na ozek krožnik ali pladenj, obložen s papirjem za peko. Postrezite pri hladni sobni temperaturi, ko lupina jasno poči, sredica pa ostane gosta, povezana in mehko voljna.

    Strokovne opombe



  • Sredico je treba čvrsto stisniti; preslabo stiskanje povzroči peščen prelom.

  • Obliv naj bo dovolj topel, da lepo teče, vendar ne tako vroč, da bi površina izgubila sijaj.

  • Ploščica je pravilna, ko je zunanjost hrustljava, notranjost pa se čisto reže brez drobljenja.
    • Brez glutenaUravnotežena
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