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Proteinska pločica sa karamelom, kikirikijem i čokoladnim prelivom

Proteinska pločica sa karamelom, kikirikijem i čokoladnim prelivom
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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 masti3.2g
Polinezasićene masti1.2g
Zasićene masti3.5g
Trans masti0.1g
Ukupni ugljeni hidrati 18.0g
6% DV
Vlakna3.0g
Skrob13.0g
Šećeri2.0g
Proteini 20.0g
40% DV
Životinjski proteini14.0g
Mešani / prerađeni proteini4.0g
Biljni proteini2.0g

O proizvodu

Proteinska Barebells pločica sa čokoladnim prelivom i punjenjem od karamele i kikirikija. Procenjena porcija je pločica od 55 g, sa umerenim udelom masti i ugljenih hidrata i visokim sadržajem proteina.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)3.0mcg10%
Holin18.0mg3%
Folat (B9)12.0mcg3%
Niacin (B3)1.2mg8%
Pantotenska kiselina (B5)0.6mg12%
Riboflavin (B2)0.2mg15%
Tiamin (B1)0.1mg7%
Vitamin A40.0mcg4%
Vitamin B120.4mcg17%
Vitamin B60.1mg5%
Vitamin D0.3mcg2%
Vitamin E0.8mg5%
Vitamin K2.0mcg2%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum140.0mg14%
Bakar120.0mcg13%
Gvožđe1.2mg7%
Magnezijum35.0mg8%
Fosfor160.0mg23%
Kalijum180.0mg4%
Selen6.0mcg11%
Natrijum170.0mg7%
Cink0.9mg8%

Proteinska pločica sa karamelom i kikirikijem u čokoladnom prelivu

Uvod


Ova pločica je osmišljena za čistu strukturu: podatno jezgro od karamela i kikirikija, dovoljno čvrsto za sečenje, obavijeno glatkom čokoladnom opnom. Proteinska baza daje joj punoću bez težine, dok glicerol i polidekstroza čuvaju nežnu žvakavost. Treba da se jede kao poslastica, ali da zadrži disciplinu pažljivo oblikovane pločice.

Osnovne informacije o receptu


  • Kategorija jela: Proteinska pločica

  • Kuhinja ili poreklo: Savremena skandinavska poslastičarska kuhinja

  • Vrsta obroka: Užina

  • Prinos: 1 pločica

  • Veličina porcije: 55 g

  • Vreme pripreme: 20 minuta

  • Vreme kuvanja: 10 minuta

  • Ukupno vreme: 30 minuta

  • Težina pripreme: Srednje zahtevno


    • Oprema


  • Mala posuda za mešanje

  • Mala šerpa

  • Vatrostalna špatula

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

  • Mala ugaona špatula ili kašika

  • Prostor u frižideru


    • Sastojci



    Karamel-kikiriki sredina


  • 18 g mlečnih proteina

  • 8 g hidrolizovanog kolagena

  • 8 g kikirikija, sitno seckanog

  • 5 g karamela

  • 4 g glicerola

  • 4 g polidekstroze

  • 2 g suncokretovog ulja

  • 1 g zaslađivača

  • 0.5 g soli


    • Preliv


  • 4.5 g čokoladnog preliva


    • Postupak


  • 1. Pripremite sredinu. U maloj posudi pomešajte mlečne proteine, hidrolizovani kolagen, seckani kikiriki, polidekstozu, zaslađivač i so. Mešajte dok se suvi sastojci ravnomerno ne rasporede i kikiriki potpuno ne rasprši kroz smesu.


  • 2. Povežite masu. Zagrevajte karamel, glicerol i suncokretovo ulje zajedno u maloj šerpi na tihoj vatri 1 do 2 minuta, samo dok ne postanu tečni i sjajni. Ne dozvolite da provri. Prelijte preko suve mešavine i mešajte špatulom dok se ne formira gusta, ujednačena pasta. Tekstura treba da bude savitljiva, blago lepljiva i bez suvih delova.


  • 3. Oblikujte pločicu. Čvrsto utisnite smesu u kalup, sabijajući je u slojevima tako da površina postane ravna, a ivice oštre. Ohladite 10 minuta, ili dok pločica ne postane dovoljno čvrsta da se uredno izvadi iz kalupa.


  • 4. Prelijte pločicu. Lagano otopite čokoladni preliv dok ne postane gladak i tečan. Izvadite ohlađenu pločicu iz kalupa i stavite je na rešetku ili papir za pečenje. Kašikom nanesite ili razmažite preliv preko pločice u ravnomernom sloju, tako da površina bude potpuno prekrivena. Ostavite višak da se slegne kako bi opna ostala tanka i uredna.


  • 5. Završno stezanje. Ohladite 5 do 8 minuta, samo dok čokoladni preliv ne postane čvrst, sjajan i više nije lepljiv na dodir.


    • Serviranje i posluživanje


    Poslužite pločicu celu, centriranu i uredno prezentovanu. Opna treba da pruži hrskav prvi zalogaj, a zatim da popusti pred zbijenom karamel-kikiriki unutrašnjošću sa kontrolisanom žvakavošću i jasnim završetkom čokolade.

    Profesionalne napomene


  • Sredina mora biti čvrsto utisnuta; nedovoljno sabijanje daće mrvičastu pločicu.

  • Neka čokoladni preliv bude tanak. Debela opna otupljuje teksturu i nadjačava punjenje.

  • Pločica treba da ostane savitljiva, ne mekana, na sobnoj temperaturi; ako se razmazuje, sredina nije bila dovoljno povezana.
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