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金色软糖豆

金色软糖豆
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营养成分表

每份 2 克

% 每日参考值基于 2000 千卡饮食

卡路里 7 kcal
0% DV
总脂肪 0.0g
0% DV
总碳水化合物 1.7g
1% DV
淀粉0.3g
1.4g
蛋白质 0.0g
0% DV

关于

一颗小巧的黄色软糖豆,主要由糖和玉米糖浆制成,蛋白质、脂肪和膳食纤维含量都可忽略不计。

食材

维生素和矿物质

矿物质

营养素含量DV%半衰期
1.0mg0%
1.0mg0%
2.0mg0%

**金色软糖豆**

前言


单颗软糖豆是一种克制的研究:薄薄的外壳、柔韧的内芯,以及在口中迅速收束的纯净甜味。仅用糖和玉米糖浆,这种糖果必须依靠浓缩程度与收尾处理的精准,才能获得其光泽、嚼感与通透感。这不是丰盛;这是精确。

配方要点


  • 菜品类别: 糖果

  • 菜系或起源: 经典糖果

  • 课程类型: 甜点

  • 产量: 1 颗

  • 每份大小: 1 颗软糖豆,2 g

  • 准备时间: 5 分钟

  • 烹饪时间: 10 分钟

  • 总时间: 15 分钟

  • 难度: 中等


  • 设备


  • 小号厚底奶锅

  • 数字温度计

  • 硅胶糖果模具或一个铺好衬垫的小托盘

  • 细勺或裱花锥

  • 小号耐热碗


  • 配料


    糖果基底


  • 糖,1 g

  • 玉米糖浆,1 g


  • 做法


  • 1. 将糖和玉米糖浆放入小号厚底奶锅中。置于小火上加热,搅拌至糖刚开始溶解、混合物变得流动且清澈即可,约 2 至 3 分钟。

  • 2. 将火力调至中火,不再搅拌,继续加热 4 至 6 分钟,直到糖浆达到浓稠有光泽的状态,并在数字温度计上显示 118°C。糖浆从勺子上落下时应呈厚带状。

  • 3. 离火后静置 30 秒,让气泡稍微消退。用勺舀取或装入裱花锥,将糖浆注入模具中,或挤到铺好衬垫的托盘上,形成单个小份。

  • 4. 让糖果在室温下凝固 8 至 10 分钟,直到触感坚实、完全不透明且表面光滑。


  • 装盘与食用


    将软糖豆单独呈上,置于中央且不作多余摆动,使其色泽与光亮能够被完整清晰地呈现。质地应在第一口时干净利落地让开,随后软化为紧实而均匀的咀嚼感。

    专业提示


    精确的最终温度至关重要;糖浆加热不足会保持黏腻,而加热过度则会变得过硬。离火后要迅速操作,因为糖果凝固定型很快,果断的动作会得到更好的结果。
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