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Protein bar na may tsokolate, karamel at mani

Protein bar na may tsokolate, karamel at mani
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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 Fat3.2g
Polyunsaturated Fat1.2g
Saturated Fat3.5g
Trans Fat0.1g
Kabuuang Carbohydrate 18.0g
6% DV
Hibla3.0g
Almirol13.0g
Asukal2.0g
Protina 20.0g
40% DV
Protina ng Hayop14.0g
Halo-halo / Processed Protein4.0g
Protina ng Halaman2.0g

Tungkol dito

Isang high-protein na Barebells bar na may chocolate coating at palamang karamel at mani. Tinatayang 55 g bawat bar, na may katamtamang taba, katamtamang carbs, at mataas na protina.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)3.0mcg10%
Choline18.0mg3%
Folate (B9)12.0mcg3%
Niacin (B3)1.2mg8%
Pantothenic Acid (B5)0.6mg12%
Riboflavin (B2)0.2mg15%
Tiamina (B1)0.1mg7%
Bitamina A40.0mcg4%
Bitamina B120.4mcg17%
Bitamina B60.1mg5%
Bitamina D0.3mcg2%
Bitamina E0.8mg5%
Bitamina K2.0mcg2%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum140.0mg14%
Tanso120.0mcg13%
Bakal1.2mg7%
Magnesiyo35.0mg8%
Posporus160.0mg23%
Potasyo180.0mg4%
Selenium6.0mcg11%
Sodyum170.0mg7%
Sink0.9mg8%

Protein Bar na may Chocolate Coating at Caramel-Peanut

Paunang tala


Ang bar na ito ay ginawa para sa malinis na estruktura: isang malambot na ubod na caramel-peanut, sapat ang tigas para hiwain, na nababalutan ng makinis na shell ng tsokolate. Ang base ng protina ay nagbibigay ng katawan nang hindi mabigat, habang ang glycerol at polydextrose ay nagpapanatili ng malambot na nguya. Dapat itong kainin na parang isang confection, ngunit may tibay ng isang maayos na binuong bar.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Protein bar

  • Lutuin o pinagmulan: Makabagong Scandinavian confectionery

  • Uri ng kurso: Meryenda

  • Dami: 1 bar

  • Laki ng serving: 55 g

  • Oras ng paghahanda: 20 minuto

  • Oras ng pagluluto: 10 minuto

  • Kabuuang oras: 30 minuto

  • Hirap: Katamtaman


    • Kagamitan


  • Maliit na mangkok panghalo

  • Maliit na kaserola

  • Heatproof na spatula

  • 55 g na hulmahan ng bar o maliit na nilinyahang parihabang hulmahan

  • Maliit na offset spatula o kutsara

  • Espasyo sa refrigerator


    • Mga sangkap



    Gitnang caramel-peanut


  • 18 g milk protein

  • 8 g collagen hydrolysate

  • 8 g mani, pinong tinadtad

  • 5 g caramel

  • 4 g glycerol

  • 4 g polydextrose

  • 2 g sunflower oil

  • 1 g pampatamis

  • 0.5 g asin


    • Balot


  • 4.5 g chocolate coating


    • Paraan


  • 1. Ihanda ang gitna. Sa isang maliit na mangkok, pagsamahin ang milk protein, collagen hydrolysate, tinadtad na mani, polydextrose, pampatamis, at asin. Haluin hanggang pantay ang pagkakahalo ng mga tuyong sangkap at lubusang nakahalo ang mani.


  • 2. Pagbigkisin ang halo. Painitin nang magkasama ang caramel, glycerol, at sunflower oil sa isang maliit na kaserola sa mahinang apoy sa loob ng 1 hanggang 2 minuto, hanggang maging malabnaw at makintab lamang. Huwag pakuluan. Ibuhos sa tuyong halo at haluin gamit ang spatula hanggang makabuo ng siksik at pantay na paste. Ang tekstura ay dapat nababaluktot, bahagyang malagkit, at walang tuyong bahagi.


  • 3. Ihulma ang bar. Idiin nang mabuti ang halo sa hulmahan, sinisiksik ito nang patong-patong upang maging pantay ang ibabaw at matalim ang mga gilid. Palamigin sa loob ng 10 minuto, o hanggang sapat ang tigas ng bar para maalis sa hulmahan nang malinis.


  • 4. Balutin ang bar. Tunawin nang marahan ang chocolate coating hanggang maging makinis at malabnaw. Alisin sa hulmahan ang pinalamig na bar at ilagay ito sa rack o parchment. Isandok o ipahid ang coating sa ibabaw ng bar sa pantay na patong, na ganap na tinatakpan ang buong ibabaw. Hayaang humupa ang sobrang coating upang manatiling manipis at maayos ang shell.


  • 5. Patigasin ang panghuling balot. Palamigin sa loob ng 5 hanggang 8 minuto, hanggang ang chocolate coating ay matigas, makintab, at hindi na malagkit kapag hinawakan.


    • Pagplating at paghahain


    Ihain ang bar nang buo, nakagitna at malinis ang presentasyon. Dapat magbigay ang shell ng malutong na unang kagat, bago bumigay sa isang siksik na loob na caramel-peanut na may kontroladong nguya at malinaw na pagtatapos ng tsokolate.

    Mga propesyonal na tala


  • Dapat idiin nang mabuti ang gitna; kung kulang sa pagsisiksik, magiging marupok ang bar.

  • Panatilihing manipis ang chocolate coating. Ang makapal na shell ay nagpapapurol sa tekstura at natatabunan ang palaman.

  • Dapat manatiling nababaluktot ang bar, hindi malambot, sa temperatura ng kuwarto; kung ito ay kumakalat, kulang ang pagkakabigkis ng gitna.
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