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Üç Glazürlü Donut

Üç Glazürlü Donut
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Besin Değerleri

150 g porsiyon başına

% Günlük Değer, 2000 kcal'lik bir diyete dayanmaktadır

Kalori 810 kcal
41% DV
Toplam Yağ 42.0g
65% DV
Tekli Doymamış Yağ18.0g
Çoklu Doymamış Yağ8.0g
Doymuş Yağ14.0g
Trans Yağ0.5g
Toplam Karbonhidrat 96.0g
32% DV
Lif3.0g
Nişasta48.0g
Şekerler42.0g
Protein 12.0g
24% DV
Hayvansal Protein2.0g
Bitkisel Protein10.0g

Hakkında

Bir porsiyon, üç adet standart glazürlü donuttan oluşur.

İçindekiler

  • glazed donuts 150g

Vitaminler ve Mineraller

Vitaminler

Besin öğesiMiktarGD%Yarı ömür
Biyotin (B7)4.0mcg13%
Kolin35.0mg6%
Folat (B9)90.0mcg23%
Niasin (B3)3.5mg22%
Pantotenik Asit (B5)0.8mg16%
Riboflavin (B2)0.3mg27%
Tiamin (B1)0.5mg38%
A Vitamini60.0mcg7%
B12 Vitamini0.4mcg17%
B6 Vitamini0.1mg5%
D Vitamini0.2mcg1%
E Vitamini2.0mg13%
K Vitamini2.0mcg2%

Mineraller

Besin öğesiMiktarGD%Yarı ömür
Kalsiyum60.0mg6%
Krom4.0mcg11%
Bakır0.1mcg0%
İyot8.0mcg5%
Demir4.0mg22%
Magnezyum35.0mg8%
Manganez0.3mg15%
Molibden12.0mcg27%
Fosfor180.0mg26%
Potasyum180.0mg4%
Selenyum18.0mcg33%
Sodyum540.0mg23%
Çinko1.5mg14%

Üç Glazürlü Donut

Giriş Notu


Glazürlü bir donut, ölçülülüğüyle değerlendirilmelidir: yumuşak bir iç doku, ince bir şeker kaplaması ve baymayan, hafif kalan bir bitiş. Bu basit bir bileşimdir, ancak hassasiyet önemlidir; çünkü hoş ile akılda kalıcı arasındaki fark doku ve dengede yatar. Üç küçük parça hâlinde servis edildiğinde, bütünlüklü, özenli ve kusursuz görünmelidir.

Tarifin temel bilgileri


  • Yemek kategorisi: Hamur işi

  • Mutfak veya köken: Amerikan

  • Öğün türü: Tatlı atıştırmalık veya kahvaltı

  • Verim: 3 donut

  • Porsiyon boyutu: 1 donut

  • Hazırlık süresi: 0 dakika

  • Pişirme süresi: 0 dakika

  • Toplam süre: 0 dakika

  • Zorluk: Kolay


  • Ekipman


  • Servis tabağı


  • Malzemeler


  • Glazürlü donut, 150 g


  • Yöntem


  • 1. Glazürlü donutları temiz bir servis tabağına, bütünlüklerini koruyarak ve aralarında eşit boşluk bırakarak yerleştirin.

  • 2. Glazürün parlaklığını ve donutların yumuşak, taze dokusunu koruyarak hemen servis edin.


  • Tabaklama ve servis


    Üç donutu tabakta sade bir çizgi hâlinde veya gevşek bir üçgen düzeninde yerleştirin. Sunum temiz ve zorlamasız olmalı; glazür bozulmadan bırakılmalı ve porsiyonlar net biçimde tanımlanmalıdır.

    Profesyonel notlar


    Donutlara mümkün olduğunca az dokunun; glazür pürüzsüz ve bozulmamış kalmalıdır. Dış yüzey hâlâ hafifçe oturmuşken ve iç doku yumuşaklığını korurken hemen servis edin.
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