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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 205 kcal
10% DV
总脂肪 8.0g
12% DV
单不饱和脂肪2.9g
多不饱和脂肪0.8g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 18.0g
6% DV
膳食纤维3.0g
淀粉13.0g
2.0g
蛋白质 20.0g
40% DV
动物蛋白14.0g
混合/加工蛋白4.0g
植物蛋白2.0g

关于

这是一款包装型高蛋白零食棒,热量适中,蛋白质含量高,碳水和脂肪处于中等水平。配方可能添加较少糖分,并使用甜味剂与膳食纤维类成分来提升甜味与口感层次。

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22.0mg4%
叶酸18.0mcg5%
烟酸0.9mg6%
泛酸0.5mg10%
维生素B20.2mg14%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.4mcg2%
维生素E1.2mg8%
维生素K3.0mcg3%

矿物质

营养素含量DV%半衰期
180.0mg18%
120.0mcg13%
1.8mg10%
35.0mg8%
150.0mg21%
170.0mg4%
6.0mcg11%
180.0mg8%
1.2mg11%

Barebells Creamy Crisp 蛋白棒

前言


这款蛋白棒以精准为核心:柔韧的乳基内芯、克制的可可风味,以及带来必要脆裂口感的膨化谷物元素。整体平衡经过刻意设计,以盐和可可压住甜感,收尾保持干净而不厚重。成品应呈现为一款紧实的糖果式点心,同时具备蛋白棒应有的克制感。

配方要点


  • 菜品类别:蛋白棒

  • 菜系或来源:受当代斯堪的纳维亚风格启发的糖果点心

  • 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:10 分钟

  • 总时间:30 分钟

  • 难度:中等


  • 设备


  • 小号平底锅

  • 耐热碗

  • 硅胶刮刀

  • 小号搅拌碗

  • 55 g 棒状模具或一个铺好衬里的小型长方形模具

  • 烘焙纸

  • 电子秤

  • 冰箱


  • 原料


    蛋白基底


  • 16 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 10 g 聚葡萄糖

  • 4 g 甘油

  • 2 g 甜味剂

  • 3 g 水

  • 2 g 奶粉

  • 1 g 盐

  • 1 g 天然香料

  • 1 g 乳化剂


  • 脆粒夹心


  • 3 g 大豆脆粒

  • 2 g 小麦粉

  • 1 g 葵花籽油


  • 巧克力涂层


  • 2 g 棕榈仁油

  • 2 g 可可脂

  • 1 g 可可浆


  • 做法


  • 1. 如有需要,在小型棒状模具内铺上烘焙纸,备用。将所有原料按列表顺序称量并排放好;这种混合物一旦混合后会很快定型。


  • 2. 在小号平底锅中,混合乳蛋白、水解胶原蛋白、聚葡萄糖、甘油、甜味剂、水、奶粉、盐、天然香料和乳化剂。用小火加热 2 至 3 分钟,并持续搅拌,直到混合物变得顺滑、有光泽,并浓稠到能在刮刀上保持柔软纹路。不要煮沸。


  • 3. 在一个小碗中,混合大豆脆粒、小麦粉和葵花籽油。搅拌至脆粒表面轻微裹覆,且面粉不再呈现干粉状态。将这部分混合物拌入温热的蛋白基底中,轻轻混合至分布均匀即可。


  • 4. 将混合物牢固压入准备好的模具中,用勺背或小刮刀压实。表面应平整、紧密且无气孔。冷藏 10 分钟,直到蛋白棒足够结实,能够完整脱模。


  • 5. 制作涂层时,将棕榈仁油、可可脂和可可浆放入耐热碗中,以极小火隔温融化,搅拌至完全顺滑并具有流动性。涂层应有光泽且可流动,但不要过热。


  • 6. 将冷藏后的蛋白棒脱模,用巧克力混合物均匀包裹,量只需足以形成一层薄壳即可。将蛋白棒放回冰箱冷藏 5 至 8 分钟,直到涂层凝固并呈哑光状态。


  • 装盘与食用


    将蛋白棒放在一只窄盘上,或用烘焙纸包裹,以呈现克制简洁的风格。冷藏后食用,或在凉爽室温下食用最佳,此时外壳能带来干净利落的脆裂感,而内部仍保持紧密、绵密且结构完整。

    专业提示


  • 基底只需加热到足以黏结即可;过度加热会使蛋白质收紧,并削弱口感。

  • 将蛋白棒充分压实至关重要,这样可防止碎裂,并保留脆粒对比口感。

  • 涂层应保持轻薄。过厚的外壳会掩盖蛋白棒干净利落的咬感,并使尾韵显得过于厚重。
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