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Barebells Creamy Crisp 蛋白棒

Barebells Creamy Crisp 蛋白棒
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营养成分表

每份 55 克

% 每日参考值基于 2000 千卡饮食

卡路里 200 kcal
10% DV
总脂肪 7.0g
11% DV
单不饱和脂肪2.5g
多不饱和脂肪0.5g
饱和脂肪4.0g
总碳水化合物 16.0g
5% DV
膳食纤维3.0g
淀粉11.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白13.0g
混合/加工蛋白6.0g
植物蛋白1.0g

关于

这是一款包装即食的高蛋白零食棒，热量适中、糖分较低，采用乳制品蛋白与加工蛋白来源混合制成，外层裹有牛奶巧克力并加入大豆脆粒。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素2.0mcg7%
胆碱18.0mg3%
叶酸12.0mcg3%
烟酸0.6mg4%
泛酸0.5mg10%
维生素B20.3mg19%
维生素B10.1mg4%
维生素A20.0mcg2%
维生素B120.4mcg17%
维生素B60.1mg4%
维生素D0.5mcg3%
维生素E0.4mg3%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙140.0mg14%
铜70.0mcg8%
铁1.2mg7%
镁25.0mg6%
磷110.0mg16%
钾120.0mg3%
硒4.0mcg7%
钠180.0mg8%
锌0.8mg7%

Barebells Creamy Crisp 蛋白棒

前言



这款蛋白棒以鲜明对比为核心：柔韧、带甜味的蛋白内芯，搭配酥脆的大豆脆粒质地，并包裹一层牛奶巧克力外壳。整体平衡经过刻意设计，具有可可的深度、克制的甜感，以及在室温下仍能保持坚实、入口时又能利落断开的收尾表现。这是一款精确的糖果制品，更像是经过工程化设计，而非随意即兴制作。

配方要点



  • 菜品类别：蛋白棒

  • 菜系或来源：当代糖果工艺

  • 餐次类型：零食

  • 产量：1 条

  • 每份大小：55 g

  • 准备时间：20 分钟

  • 烹饪时间：5 分钟

  • 总时间：1 小时 25 分钟

  • 难度：高级


    • 设备



  • 电子秤

  • 耐热小碗

  • 小号平底锅

  • 硅胶刮刀

  • 55 g 蛋白棒模具或紧凑型长方形模具

  • 烘焙纸

  • 冰箱


    • 食材



    蛋白内芯


  • 18 g 牛奶蛋白混合物

  • 6 g 水解胶原蛋白

  • 8 g 麦芽糖醇

  • 1 g 三氯蔗糖

  • 3 g 甘油

  • 2 g 棕榈仁油，融化

  • 1 g 可可粉

  • 1 g 天然香料

  • 0.5 g 盐

  • 4 g 大豆脆粒


    • 涂层


  • 10 g 牛奶巧克力涂层

  • 1.5 g 可可脂


    • 做法



  • 1. 如有需要，在模具内铺上烘焙纸，并将其放在一个能平稳放入冰箱的托盘上。这样可以让蛋白棒保持紧实，并确保顺利脱模。


  • 2. 在一个小碗中，混合牛奶蛋白混合物、水解胶原蛋白、麦芽糖醇、三氯蔗糖、可可粉和盐。充分搅拌 30 秒，直到干性材料分布均匀且没有条纹残留。


  • 3. 加入甘油、融化的棕榈仁油和天然香料。用刮刀将混合物翻拌并压拌 1 到 2 分钟，直到形成致密、均匀的糊状物。它应当具有可塑性、略微发黏且表面光滑，而不是松散易碎。


  • 4. 轻轻拌入大豆脆粒，尽量减少操作，只需拌至分布均匀即可。混合物应保留清晰可见的酥脆结构，而不被压碎。


  • 5. 将混合物紧紧压入模具中，铺成均匀的一层，并用刮刀压实，确保没有空隙。冷藏 20 分钟，直到内芯凝固定型，足以保持形状。


  • 6. 用小火将牛奶巧克力涂层和可可脂融化，边加热边搅拌，直到完全流动且有光泽。控制好温度，使涂层保持顺滑，并足够薄，能够均匀包裹蛋白棒。


  • 7. 将冷藏后的蛋白棒脱模，放在烘焙纸上。用巧克力涂层将其完全包裹，动作要快，以确保外壳均匀且不开裂。待多余涂层滴落后，将蛋白棒放回烘焙纸上。


  • 8. 冷藏 25 到 30 分钟，直到涂层变硬，且整条蛋白棒摸起来都已结实。完成后的蛋白棒应当切面或咬感利落，外壳酥脆，内芯致密并略带嚼劲。


    • 摆盘与食用



    将蛋白棒整条上桌，置于狭长盘中央，或放在铺有烘焙纸的小托板上。呈现时应保持其作为单一、精确形体的完整性，让巧克力外壳完好无损，而酥脆内里留待第一口揭晓。

    专业提示



    在裹涂层之前，内芯必须足够紧实；任何柔软都会导致外壳变形。处理大豆脆粒时动作要轻，以保留其脆响口感；同时保持巧克力涂层薄一些，能带来更利落的咬断感和更精致的成品表现。
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