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Proteinska pločica od kikirikija i karamele sa mlečnom čokoladom i sojinim krispijem

Proteinska pločica od kikirikija i karamele sa mlečnom čokoladom i sojinim krispijem
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Nutritivne vrednosti

Po porciji od 55 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 200 kcal
10% DV
Ukupne masti 8.0g
12% DV
Mononezasićene masti2.7g
Polinezasićene masti1.2g
Zasićene masti4.0g
Trans masti0.1g
Ukupni ugljeni hidrati 17.0g
6% DV
Vlakna3.0g
Skrob12.0g
Šećeri2.0g
Proteini 20.0g
40% DV
Životinjski proteini20.0g

O proizvodu

Proteinska pločica sa prelivom od mlečne čokolade, kikirikijem i karamelom. Ima visok udeo proteina, umeren sadržaj ugljenih hidrata i masti.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)2.0mcg7%
Holin18.0mg3%
Folat (B9)12.0mcg3%
Niacin (B3)1.2mg8%
Pantotenska kiselina (B5)0.5mg10%
Riboflavin (B2)0.2mg14%
Tiamin (B1)0.1mg7%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg5%
Vitamin D0.3mcg2%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum180.0mg18%
Bakar120.0mcg13%
Gvožđe1.2mg7%
Magnezijum35.0mg8%
Fosfor160.0mg23%
Kalijum170.0mg4%
Selen6.0mcg11%
Natrijum180.0mg8%
Cink1.1mg10%

Proteinska pločica od kikiriki-karamele sa mlečnom čokoladom i sojinim krispom

Uvodna napomena


Ova pločica je zasnovana na kontrastu: podatno karamel jezgro, dubina prženog kikirikija i čista ljuska od mlečne čokolade. Struktura je kompaktna i precizna, sa dovoljno žvakaće teksture da deluje zasitno, a da pritom ostane uravnotežena i odmerena. To je moderna poslastica, ali disciplinovana u ukusu i formi.

Osnovne informacije o receptu


  • Kategorija jela: Proteinska konditorska pločica

  • Kuhinja ili poreklo: Savremena kuhinja sa nordijskom inspiracijom

  • Vrsta obroka: Užina

  • Prinos: 1 pločica

  • Veličina porcije: 55 g

  • Vreme pripreme: 20 minuta

  • Vreme kuvanja: 0 minuta

  • Ukupno vreme: 45 minuta

  • Težina: Srednja


    • Oprema


  • Mala posuda za mešanje

  • Silikonska špatula

  • Mala šerpa

  • Kalup za pločicu od 55 g ili kompaktan pravougaoni kalup obložen papirom

  • Papir za pečenje

  • Digitalna vaga

  • Ugaona špatula


    • Sastojci



    Proteinska baza


  • 22 g mlečnog proteina

  • 8 g hidrolizovanog kolagena

  • 6 g glicerola

  • 4 g polidekstroze

  • 3 g palmine masti, otopljene


    • Karamel-kikiriki sloj


  • 5 g karamele

  • 4 g kikirikija, sitno seckanog


    • Hrskavi dodatak


  • 3 g sojinog krispa


    • Preliv


  • 20 g preliva od mlečne čokolade


    • Postupak


  • 1. Po potrebi uredno obložite kalup papirom za pečenje. U malu posudu stavite mlečni protein, hidrolizovani kolagen, glicerol, polidekstozu i otopljenu palminu mast. Mešajte špatulom 2 do 3 minuta, dok masa ne postane povezana, glatka i blago podatna. Treba da se drži zajedno kada se pritisne, bez masnog izgleda.


  • 2. Umešajte karamelu i seckani kikiriki. Mešajte samo dok se ravnomerno ne rasporede; karamela treba da ostane vidljiva u malim prugama, a kikiriki raspoređen kroz celu masu, umesto da bude izgnječen.


  • 3. Dodajte sojin krisp i kratko promešajte, koristeći samo onoliko pokreta koliko je potrebno da se rasporedi bez narušavanja strukture. Smesa treba da deluje čvrsto, teksturisano i podobno za sabijanje.


  • 4. Čvrsto utisnite smesu u kalup, sabijajući je u slojevima kako biste uklonili vazdušne džepove. Poravnajte površinu špatulom tako da pločica bude ujednačena od kraja do kraja. Ohladite 20 minuta, ili dok se pločica potpuno ne stegne i ne postane čvrsta na dodir.


  • 5. Nežno otopite preliv od mlečne čokolade, mešajući dok ne postane gladak i tečan, ali ne vruć. Izvadite ohlađenu pločicu iz kalupa i ravnomerno je obložite, ostavljajući da višak čokolade otekne. Stavite pločicu na papir za pečenje i ostavite da se preliv kristališe 15 do 20 minuta na hladnoj sobnoj temperaturi, dok površina ne postane suva, sjajna i potpuno stegnuta.


    • Serviranje


    Poslužite pločicu celu, centriranu na uskom tanjiru ili precizno upakovanu. Završni izgled treba da bude sjajan i neoštećen, sa čistim pucanjem premaza i gustom, žvakastom unutrašnjošću.

    Profesionalne napomene


  • Pločica zavisi od sabijanja; nedovoljno pritiskanje ostaviće teksturu rastresitom i lomljivom.

  • Održavajte preliv od čokolade tečnim, ali ne toliko toplim da omekša unutrašnjost.

  • Karamela mora ostati odmerena, dajući dubinu umesto da dominira slatkoćom.
    • Bez glutenaUravnotežena
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