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Proteinska ploščica z arašidovo karamelo, mlečno čokolado in sojinim hrustljavčkom

Proteinska ploščica z arašidovo karamelo, mlečno čokolado in sojinim hrustljavčkom
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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 17.0g
6% DV
Prehranske vlaknine3.0g
Škrob12.0g
Sladkorji2.0g
Beljakovine 20.0g
40% DV
Živalske beljakovine20.0g

O tem

Proteinska ploščica z arašidovo karamelo, obdana z mlečno čokolado in obogatena s sojinim hrustljavčkom. Vsebuje veliko beljakovin ter zmerno količino ogljikovih hidratov in maščob.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin2.0mcg7%
Holin18.0mg3%
Folna kislina12.0mcg3%
Niacin1.2mg8%
Pantotenska kislina0.5mg10%
Riboflavin0.2mg14%
Tiamin0.1mg7%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg5%
Vitamin D0.3mcg2%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij180.0mg18%
Baker120.0mcg13%
Železo1.2mg7%
Magnezij35.0mg8%
Fosfor160.0mg23%
Kalij170.0mg4%
Selen6.0mcg11%
Natrij180.0mg8%
Cink1.1mg10%

Proteinska ploščica z arašidovo karamelo, mlečno čokolado in sojinim hrustljavčkom

Uvodna opomba


Ta ploščica temelji na kontrastu: prožno karamelno jedro, globina praženih arašidov in čista lupina iz mlečne čokolade. Struktura je kompaktna in natančna, z dovolj žvečljivosti, da deluje nasitno, hkrati pa ostaja uravnotežena in zadržana. Gre za sodobno slaščico, vendar disciplinirano v okusu in obliki.

Osnovne informacije o receptu


  • Kategorija jedi: Proteinska slaščičarska ploščica

  • Kulinarika ali izvor: Sodobna kuhinja z nordijskim navdihom

  • Vrsta obroka: Prigrizek

  • Količina: 1 ploščica

  • Velikost porcije: 55 g

  • Čas priprave: 20 minut

  • Čas kuhanja: 0 minut

  • Skupni čas: 45 minut

  • Zahtevnost: Srednja


    • Oprema


  • Majhna posoda za mešanje

  • Silikonska lopatica

  • Majhna kozica

  • Model za 55 g ploščico ali kompakten pravokoten model, obložen s papirjem

  • Papir za peko

  • Digitalna tehtnica

  • Kotna lopatica


    • Sestavine



    Proteinska osnova


  • 22 g mlečnih beljakovin

  • 8 g kolagenskega hidrolizata

  • 6 g glicerola

  • 4 g polidekstroze

  • 3 g palmine maščobe, stopljene


    • Karamelno-arašidova plast


  • 5 g karamele

  • 4 g arašidov, drobno sesekljanih


    • Hrustljavi dodatek


  • 3 g sojinega hrustljavčka


    • Obliv


  • 20 g obliva iz mlečne čokolade


    • Postopek


  • 1. Po potrebi model skrbno obložite s papirjem za peko. V majhno posodo dajte mlečne beljakovine, kolagenski hidrolizat, glicerol, polidekstrozo in stopljeno palmovo maščobo. Z lopatico mešajte 2 do 3 minute, dokler masa ne postane povezana, gladka in rahlo prožna. Ob pritisku mora držati skupaj, ne da bi delovala mastno.


  • 2. Vmešajte karamelo in sesekljane arašide. Mešajte le toliko časa, da se enakomerno porazdelijo; karamela naj ostane razločljiva v drobnih sledovih, arašidi pa naj bodo razporejeni po vsej masi, namesto da bi se zdrobili.


  • 3. Dodajte sojin hrustljavček in na kratko premešajte, le toliko, da se porazdeli, ne da bi se struktura polomila. Zmes mora delovati čvrsto, teksturirano in stisljivo.


  • 4. Zmes trdno vtisnite v model in jo zbijajte po plasteh, da odstranite zračne žepe. Površino poravnajte z lopatico, da bo ploščica enakomerna od enega konca do drugega. Hladite 20 minut oziroma dokler ploščica ni popolnoma strjena in čvrsta na dotik.


  • 5. Obliv iz mlečne čokolade nežno stopite in mešajte, dokler ni gladek in tekoč, vendar ne vroč. Ohlajeno ploščico vzemite iz modela in jo enakomerno oblijte, pri tem pa pustite, da odvečna čokolada odteče. Ploščico položite na papir za peko in pustite, da obliv kristalizira 15 do 20 minut pri hladni sobni temperaturi, dokler površina ni suha, sijoča in lepo strjena.


    • Serviranje


    Ploščico postrezite celo, na sredini ozkega krožnika ali natančno zavito. Zaključek mora biti sijoč in nepoškodovan, z jasnim prelomom v oblivu in gosto, žvečljivo sredico.

    Profesionalne opombe


  • Ploščica je odvisna od kompresije; če je ne stisnete dovolj, bo tekstura rahla in krhka.

  • Čokoladni obliv naj ostane tekoč, vendar ne tako topel, da bi zmehčal notranjost.

  • Karamela mora ostati zadržana in prispevati globino, ne pa prevladovati s sladkostjo.
    • Brez glutenaUravnotežena
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