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Zlatni žele pasulj

Zlatni žele pasulj
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Nutritivne vrednosti

Po porciji od 2 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 7 kcal
0% DV
Ukupne masti 0.0g
0% DV
Ukupni ugljeni hidrati 1.7g
1% DV
Skrob0.3g
Šećeri1.4g
Proteini 0.0g
0% DV

O proizvodu

Mali žuti bombon u stilu žele pasulja, napravljen prvenstveno od šećera i kukuruznog sirupa. Ima zanemarljive količine proteina, masti i vlakana.

Sastojci

Vitamini i minerali

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum1.0mg0%
Kalijum1.0mg0%
Natrijum2.0mg0%

**Zlatni žele bombon**

Uvod


Jedan žele bombon je studija uzdržanosti: tanka opna, podatna sredina i čista slatkoća koja se brzo zaokružuje na nepcu. Sa samo šećerom i kukuruznim sirupom, ova poslastica mora da se osloni na preciznost koncentracije i završne obrade kako bi postigla svoj sjaj, žvakavost i bistrinu. Ovo nije obilje; ovo je tačnost.

Osnovne informacije o receptu


  • Kategorija jela: Konditorski proizvod

  • Kuhinja ili poreklo: Klasični slatkiš

  • Vrsta obroka: Slatko

  • Prinos: 1 komad

  • Veličina porcije: 1 žele bombon, 2 g

  • Vreme pripreme: 5 minuta

  • Vreme kuvanja: 10 minuta

  • Ukupno vreme: 15 minuta

  • Težina: Srednje


  • Oprema


  • Mala šerpa sa debelim dnom

  • Digitalni termometar

  • Silikonski kalup za bombone ili mala obložena tacna

  • Mala kašika ili kornet za istiskivanje

  • Mala vatrostalna činija


  • Sastojci


    Osnova bombone


  • Šećer, 1 g

  • Kukuruzni sirup, 1 g


  • Postupak


  • 1. Pomešajte šećer i kukuruzni sirup u maloj šerpi sa debelim dnom. Stavite na tihu vatru i mešajte samo dok šećer ne počne da se rastvara i smeša ne postane tečna i bistra, 2 do 3 minuta.

  • 2. Pojačajte vatru na srednju i kuvajte bez mešanja 4 do 6 minuta, dok sirup ne dostigne koncentrisanu, sjajnu fazu i ne pokaže 118°C na digitalnom termometru. Sirup treba da pada sa kašike u debeloj traci.

  • 3. Sklonite sa vatre i ostavite da se mehurići smire 30 sekundi. Kašikom sipajte ili istisnite sirup u kalup ili na obloženu tacnu u jednoj maloj porciji.

  • 4. Ostavite bombonu da se stegne na sobnoj temperaturi 8 do 10 minuta, dok ne postane čvrsta na dodir i potpuno neprozirna sa glatkom površinom.


  • Serviranje


    Poslužite žele bombon samostalno, postavljen u sredinu i netaknut, kako bi njegova boja i sjaj došli do punog izražaja. Tekstura treba da pri prvom zalogaju popusti čisto, a zatim da omekša u kompaktno, ujednačeno žvakanje.

    Profesionalne napomene


    Precizna završna temperatura je od suštinskog značaja; nedovoljno kuvan sirup će ostati lepljiv, dok će prekuvan sirup očvrsnuti previše naglo. Radite brzo kada sklonite sa vatre, jer se bombona brzo steže i nagrađuje odlučnost.
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