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Protein bar na mani at karamelo na may milk chocolate at soy crisp

Protein bar na mani at karamelo na may milk chocolate at soy crisp
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Nutrition Facts

Bawat serving na 55g

% Daily Value batay sa 2000 kcal na diyeta

Calories 200 kcal
10% DV
Kabuuang Taba 8.0g
12% DV
Monounsaturated Fat2.7g
Polyunsaturated Fat1.2g
Saturated Fat4.0g
Trans Fat0.1g
Kabuuang Carbohydrate 17.0g
6% DV
Hibla3.0g
Almirol12.0g
Asukal2.0g
Protina 20.0g
40% DV
Protina ng Hayop20.0g

Tungkol dito

Protein bar na may balot na milk chocolate, mani at karamelo, na may soy crisp. Mataas ito sa protina, may katamtamang carbohydrates, at katamtamang taba.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)2.0mcg7%
Choline18.0mg3%
Folate (B9)12.0mcg3%
Niacin (B3)1.2mg8%
Pantothenic Acid (B5)0.5mg10%
Riboflavin (B2)0.2mg14%
Tiamina (B1)0.1mg7%
Bitamina A40.0mcg4%
Bitamina B120.3mcg13%
Bitamina B60.1mg5%
Bitamina D0.3mcg2%
Bitamina E0.6mg4%
Bitamina K2.0mcg2%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum180.0mg18%
Tanso120.0mcg13%
Bakal1.2mg7%
Magnesiyo35.0mg8%
Posporus160.0mg23%
Potasyo170.0mg4%
Selenium6.0mcg11%
Sodyum180.0mg8%
Sink1.1mg10%

Protein Bar na Peanut Caramel na may Milk Chocolate at Soy Crisp

Paunang tala


Ang bar na ito ay nakabatay sa contrast: isang malambot na ubod ng caramel, lalim ng inihaw na peanut, at malinis na balot ng milk chocolate. Ang istruktura ay compact at tiyak, na may sapat na chew para maramdamang may bigat habang nananatiling balanse at kontrolado. Isa itong modernong confection, ngunit disiplinado sa lasa at anyo.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Protein confectionery bar

  • Lutuin o pinagmulan: Kontemporaryong may inspirasyong Nordic

  • Uri ng kurso: Meryenda

  • Yield: 1 bar

  • Laki ng serving: 55 g

  • Oras ng paghahanda: 20 minuto

  • Oras ng pagluluto: 0 minuto

  • Kabuuang oras: 45 minuto

  • Antas ng hirap: Katamtaman


    • Kagamitan


  • Maliit na mangkok panghalo

  • Silicone spatula

  • Maliit na kasirola

  • 55 g na hulmahan ng bar o compact na may-linyang parihabang hulmahan

  • Parchment paper

  • Digital na timbangan

  • Offset spatula


    • Mga sangkap



    Protein base


  • 22 g milk protein

  • 8 g collagen hydrolysate

  • 6 g glycerol

  • 4 g polydextrose

  • 3 g palm fat, tinunaw


    • Layer ng caramel-peanut


  • 5 g caramel

  • 4 g peanut, pinong tinadtad


    • Crisp inclusion


  • 3 g soy crisp


    • Coating


  • 20 g milk chocolate coating


    • Paraan


  • 1. Lagyan ng parchment ang hulmahan nang maayos kung kinakailangan. Ilagay ang milk protein, collagen hydrolysate, glycerol, polydextrose, at tinunaw na palm fat sa isang maliit na mangkok. Haluin gamit ang spatula sa loob ng 2 hanggang 3 minuto hanggang ang masa ay maging magkakadikit, makinis, at bahagyang nababaluktot. Dapat itong magkadikit kapag pinisil nang hindi mukhang mamantika.


  • 2. I-fold in ang caramel at tinadtad na peanut. Haluin lamang hanggang pantay ang pagkakabahagi; dapat manatiling kapansin-pansin ang caramel sa maliliit na guhit, at ang mga peanut ay nakahalo sa buong masa sa halip na madurog.


  • 3. Idagdag ang soy crisp at haluin nang saglit, gamit lamang ang galaw na sapat para maipamahagi ito nang hindi nasisira ang istruktura. Dapat matigas, may tekstura, at napipisil ang timpla.


  • 4. Idiin nang mabuti ang timpla sa hulmahan, pinapacompact ito nang patong-patong upang maalis ang mga bulsa ng hangin. Pantayin ang ibabaw gamit ang spatula upang maging pantay ang bar mula dulo hanggang dulo. Palamigin sa loob ng 20 minuto, o hanggang ang bar ay ganap na nakaset at matigas kapag hinawakan.


  • 5. Tunawin nang marahan ang milk chocolate coating, hinahalo hanggang maging makinis at dumadaloy ngunit hindi mainit. Alisin sa hulmahan ang pinalamig na bar at balutin ito nang pantay, hinahayaang tumulo ang sobrang tsokolate. Ilagay ang bar sa parchment at hayaang mag-crystallize ang coating sa loob ng 15 hanggang 20 minuto sa malamig na temperatura ng kuwarto, hanggang ang ibabaw ay tuyo, makintab, at maayos ang pagkakaset.


    • Pagplating at paghahain


    Ihain ang bar nang buo, nakagitna sa isang makitid na plato o nakabalot nang may katumpakan. Dapat makintab at buo ang finish, na may malinis na snap sa coating at siksik, chewy na loob.

    Mga propesyonal na tala


  • Nakasalalay ang bar sa compression; ang hindi sapat na pagdiin ay mag-iiwan ng maluwag at marupok na tekstura.

  • Panatilihing dumadaloy ang chocolate coating ngunit hindi sapat ang init para lumambot ang loob.

  • Dapat manatiling kontrolado ang caramel, nagbibigay ng lalim sa halip na mangibabaw ang tamis.
    • Walang GlutenBalanseng Diyeta
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