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Trolli Frutti Original gumijasti bonboni

Trolli Frutti Original gumijasti bonboni
Zabeležil uporabnik @ronja | 1 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 160 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 544 kcal
27% DV
Skupne maščobe 0.3g
0% DV
Enkrat nenasičene maščobe0.1g
Nasičene maščobe0.2g
Skupni ogljikovi hidrati 132.8g
44% DV
Škrob24.0g
Sladkorji108.8g
Beljakovine 0.8g
2% DV
Mešane / predelane beljakovine0.8g

O tem

Sadno aromatizirani gumijasti bonboni z zelo visoko vsebnostjo sladkorja, malo maščobami ter zanemarljivo količino beljakovin in vlaknin.

Sestavine

  • glukozni sirup
  • sladkor
  • modified starch
  • acidulants (citric acid, lactic acid)
  • fruit and vegetable concentrates for color
  • natural flavours
  • glazing agent (carnauba wax)
  • kokosovo olje

Vitamini in minerali

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij12.0mg1%
Baker20.0mcg2%
Železo0.3mg2%
Magnezij4.0mg1%
Fosfor2.0mg0%
Kalij20.0mg0%
Natrij80.0mg3%
Cink0.1mg1%

Trolli Frutti Original gumijasta slaščica

Uvodna opomba



To je slaščičarstvo v svoji najčistejši obliki: svetlo, elastično in čisto uravnoteženo med sladkostjo in kislostjo. Tekstura mora popustiti z nežnim odporom, nato pa sprostiti živahno sadno noto in uglajen zaključek. Natančnost je tu pomembna, saj bo že najmanjša sprememba pri kuhanju ali strjevanju spremenila žvečljivost.

Osnovne informacije o receptu



  • Kategorija jedi: Slaščičarstvo

  • Kuhinja ali izvor: Sodobni evropski slog bonbonov

  • Vrsta hoda: Sladko

  • Količina: 160 g

  • Velikost porcije: 20 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 20 minut

  • Skupni čas: 2 uri 35 minut

  • Zahtevnost: Srednje zahtevno


    • Oprema



  • Majhna kozica z debelim dnom

  • Toplotno odporna lopatica

  • Digitalni termometer

  • Fino cedilo

  • Silikonski modelčki za bonbone ali rahlo naoljen plitev pekač

  • Majhna skleda

  • Papir za peko


    • Sestavine



    Osnova za gumijaste bonbone


  • 64 g glukoznega sirupa

  • 48 g sladkorja

  • 28 g modificiranega škroba

  • 8 g citronske kisline

  • 4 g mlečne kisline

  • 6 g koncentratov sadja in zelenjave za barvo

  • 2 g naravnih arom

  • 0.8 g karnauba voska

  • 0.2 g kokosovega olja


    • Postopek



  • 1. Rahlo pripravite modelčke ali pekač in ju postavite na doseg roke. V majhni skledi zmešajte modificirani škrob, citronsko kislino in mlečno kislino, nato jih skupaj presejte, da zagotovite popolnoma enakomerno porazdelitev.


  • 2. V kozico dajte glukozni sirup in sladkor. Postavite na srednji ogenj in enakomerno mešajte 4 do 6 minut, dokler se sladkor popolnoma ne raztopi in zmes ne postane bistra, sijoča in tekoča. Temperatura naj naraste na 112°C.


  • 3. Kozico odstavite z ognja. Med stalnim mešanjem v 30 do 45 sekundah postopoma vmešajte mešanico škroba in kislin, nato dodajte koncentrate sadja in zelenjave ter naravne arome. Masa mora postati nekoliko gostejša, enakomerno obarvana in aromatična.


  • 4. Kozico vrnite na zelo nizek ogenj za 2 do 3 minute in nenehno mešajte, dokler se zmes ne zgosti in ne dobi gladke, elastične strukture. Ostati mora sijoča in ulivna, ne zrnata ali motna.


  • 5. Izven ognja v 20 do 30 sekundah vmešajte karnauba vosek in kokosovo olje, le toliko, da se popolnoma vključita in površina dobi spoliran videz. Delajte hitro; zmes se bo med ohlajanjem začela strjevati.


  • 6. Takoj vlijte v pripravljene modelčke ali pekač. Površino poravnajte, ne da bi pri tem zmotili strukturo slaščice. Pustite stati pri sobni temperaturi 2 uri, dokler se popolnoma ne strdi, ni prožna in se čisto loči od modela.


    • Serviranje in postrežba



    Gumijaste bonbone razporedite v zadržan grozd ali v eno samo odmerjeno linijo. Zaključek mora biti sijoč, oblika natančna, žvečljivost pa voljna z jasno kislo noto.

    Profesionalne opombe



  • Sirup mora ostati pod nadzorom; previsoka temperatura bo sploščila sadni značaj in utrdila končno žvečljivost.

  • Kislino dodajte šele po tem, ko se sladkor raztopi, sicer bo tekstura izgubila jasnost in postala groba.

  • Struktura mora biti elastična, ne lepljiva, s površino, ki se lepo sprosti, in ugrizom, ki najprej odskoči, preden popusti.
    • Brez glutenaBrez mlečnih izdelkov
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