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Proteinska ploščica z mlečno čokolado in sojinim hrustljavčkom

Proteinska ploščica z mlečno čokolado in sojinim hrustljavčkom
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 55 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 200 kcal
10% DV
Skupne maščobe 7.0g
11% DV
Enkrat nenasičene maščobe2.2g
Večkrat nenasičene maščobe0.5g
Nasičene maščobe4.2g
Trans maščobe0.1g
Skupni ogljikovi hidrati 18.0g
6% DV
Prehranske vlaknine3.0g
Škrob13.2g
Sladkorji1.8g
Beljakovine 20.0g
40% DV
Živalske beljakovine20.0g

O tem

Proteinska ploščica Barebells z malo sladkorja, ocenjena na eno standardno 55-gramsko ploščico. Vsebuje veliko beljakovin ter zmerno količino ogljikovih hidratov in maščob.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin2.0mcg7%
Holin18.0mg3%
Folna kislina18.0mcg5%
Niacin1.2mg8%
Pantotenska kislina0.5mg10%
Riboflavin0.2mg15%
Tiamin0.1mg7%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg5%
Vitamin D0.5mcg3%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij180.0mg18%
Baker90.0mcg10%
Železo1.2mg7%
Magnezij35.0mg8%
Fosfor140.0mg20%
Kalij160.0mg3%
Selen4.0mcg7%
Natrij170.0mg7%
Cink0.9mg8%

Proteinska ploščica z mlečno čokolado in sojinim hrustljavcem

Uvod


Ta ploščica temelji na zadržanosti: prožna proteinska osnova, čist čokoladni obliv in rahel prelom sojinega hrustljavca za kontrast. Delovati mora kot dovršena slaščica, ne kot prehransko dopolnilo, pri čemer je sladkost zadržana, tekstura pa natančno uravnotežena. Pookus mora biti gladek, hladen in čist na nebu.

Osnovne informacije o receptu


  • Kategorija jedi: Proteinska slaščičarska ploščica

  • Kuhinja ali izvor: Sodobna evropska

  • Vrsta obroka: Prigrizek

  • Količina: 1 ploščica

  • Velikost porcije: 55 g

  • Čas priprave: 20 minut

  • Čas kuhanja: 10 minut

  • Skupni čas: 30 minut

  • Zahtevnost: Srednje zahtevno


    • Oprema


  • Majhna skleda za mešanje

  • Silikonska lopatica

  • Majhna kozica

  • Posoda, odporna na vročino

  • Model za 55 g ploščico ali majhen pravokoten model

  • Kotna lopatica

  • Tehtnica z natančnostjo 1 g

  • Hladilnik


    • Sestavine


    Proteinska osnova


  • 18 g mlečnih beljakovin

  • 10 g kolagenskega hidrolizata

  • 8 g sladila

  • 4 g glicerola

  • 3 g olja palmovih jedrc, stopljenega

  • 2 g arome

  • 5 g sojinega hrustljavca


    • Čokoladni obliv


  • 3 g mlečnega čokoladnega obliva

  • 1 g kakavovega masla

  • 1 g kakavove mase


    • Postopek


  • 1. V majhni skledi zmešajte mlečne beljakovine, kolagenski hidrolizat in sladilo. Temeljito premešajte, da se praški enakomerno porazdelijo in ne ostanejo svetlejše sledi.

  • 2. Dodajte glicerol, stopljeno olje palmovih jedrc in aromo. Z lopatico mešajte 1 do 2 minuti, dokler zmes ne postane gosta, gladka in povezana. Sojin hrustljavec vmešajte nazadnje, le toliko, da se enakomerno porazdeli in struktura ostane nepoškodovana.

  • 3. Osnovo čvrsto vtisnite v model za 55 g ploščico. Stiskajte jo po plasteh, da odstranite zračne žepe in ustvarite čisto, kompaktno telo. Površina mora biti ravna in čvrsta.

  • 4. Mlečni čokoladni obliv, kakavovo maslo in kakavovo maso skupaj stopite na blagem ognju ter mešajte, dokler zmes ni popolnoma tekoča in sijoča. Zmes naj ostane topla in tekoča, vendar je ne pregrejte; ostati mora gladka in primerna za prelivanje.

  • 5. Ploščico vzemite iz modela in jo enakomerno oblijte s čokoladno zmesjo. S kotno lopatico odstranite odvečno količino, da ostane tanka, enakomerna plast. Obliv se mora strditi s satenastim videzom in čvrstim prelomom.

  • 6. Ploščico hladite 10 do 15 minut, le toliko, da se obliv popolnoma strdi in je sredica na dotik čvrsta.


    • Serviranje


    Ploščico postrezite celo, ohlajeno, vendar ne trdo, tako da se obliv čisto prelomi, notranjost pa ostane prožna. Predstavite jo preprosto, z urejenim čokoladnim spojem in oglato silhueto.

    Strokovne opombe


  • Osnova mora biti pred oblivanjem kompaktna; vsaka ohlapnost bo povzročila pokanje obliva.

  • Glicerol uravnava žvečljivost in preprečuje suh pookus, zato mora biti popolnoma vključen v zmes.

  • Čokoladna plast naj bo tanka. Debel obliv poruši ravnotežje ploščice in naredi teksturo okorno.
    • Brez glutenaUravnotežena
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