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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2.1g
多不饱和脂肪0.6g
饱和脂肪4.2g
反式脂肪0.1g
总碳水化合物 16.0g
5% DV
膳食纤维2.0g
淀粉12.2g
1.8g
蛋白质 20.0g
40% DV
动物蛋白17.0g
植物蛋白3.0g

关于

这是一款高蛋白品牌零食棒,碳水含量适中、糖分相对较低,脂肪适中。更适合作为方便携带的蛋白质加餐,而不是替代天然食物的正餐。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素3.0mcg10%
胆碱20.0mg4%
叶酸18.0mcg5%
烟酸1.2mg8%
泛酸0.5mg10%
维生素B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.4mcg17%
维生素B60.1mg5%
维生素D0.3mcg2%
维生素E0.6mg4%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
180.0mg18%
90.0mcg10%
1.8mg10%
35.0mg8%
160.0mg23%
170.0mg4%
6.0mcg11%
170.0mg7%
1.2mg11%

Barebells Creamy Crisp Protein Bar

前言


这款能量棒以对比感为核心:柔韧的蛋白焦糖层、酥脆的夹心,以及干净利落的巧克力收尾。整体结构克制而非甜腻,每个元素都服务于口感与平衡。成品应呈现紧实的糖果感,初咬时结实,随后过渡到顺滑、略带嚼感的内芯。

配方要点


  • 菜品类别: 蛋白糖果棒

  • 菜系或来源: 当代北欧风格启发

  • 餐次类型: 小食

  • 产量: 1 条

  • 每份大小: 55 g

  • 准备时间: 20 分钟

  • 烹饪时间: 8 分钟

  • 总时间: 45 分钟

  • 难度: 中级


  • 设备


  • 电子秤

  • 小号平底锅

  • 耐热刮刀

  • 小搅拌碗

  • 55 g 棒状模具或一个铺衬的小型长方形模具

  • 烤盘

  • 冰箱

  • 细筛


  • 原料



    蛋白内馅


  • 16 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 4 g 大豆蛋白

  • 3 g 全脂奶粉

  • 2 g 甜味剂

  • 2 g 甘油

  • 2 g 异麦芽低聚糖

  • 1 g 盐

  • 2 g 调味料


  • 酥脆夹心


  • 4 g 小麦粉

  • 3 g 异麦芽低聚糖

  • 3 g 葵花籽油

  • 2 g 低脂可可粉

  • 1 g 乳化剂


  • 巧克力涂层


  • 3 g 可可脂

  • 1 g 可可浆

  • 1 g 棕榈仁油

  • 1 g 全脂奶粉

  • 1 g 甜味剂

  • 1 g 低脂可可粉

  • 1 g 乳化剂

  • 1 g 调味料


  • 做法


  • 1. 准备酥脆夹心。 将小麦粉、异麦芽低聚糖、葵花籽油、低脂可可粉和乳化剂放入小碗中混合。拌至受潮均匀、呈沙粒状。薄薄铺在小烤盘上,以 160°C 烘烤 6 至 8 分钟,中途翻拌一次,直到干燥、酥脆并带有轻微烘烤香。完全放凉;质地应当是脆裂的,而不是柔软的。


  • 2. 制作蛋白内馅。 在碗中混合乳蛋白、水解胶原蛋白、大豆蛋白、全脂奶粉、甜味剂、甘油、异麦芽低聚糖、盐和调味料。充分拌匀,直到混合物变得黏合且顺滑。按压时应能成团,手感柔韧,不应残留干粉。


  • 3. 整形成棒。 将一半蛋白内馅压入模具中,铺成均匀一层。把放凉的酥脆夹心撒在上面,边缘留出一圈窄边。盖上剩余的蛋白内馅,并用力压实封住。表面应平整且紧密。


  • 4. 冷藏。 将模具中的能量棒放入冰箱冷藏 20 分钟,直到足够结实,脱模时能保持完整不变形。


  • 5. 准备涂层。 以小火将可可脂、可可浆、棕榈仁油、全脂奶粉、甜味剂、低脂可可粉、乳化剂和调味料一同融化,边加热边搅拌至顺滑有光泽。涂层应流动性良好、质地均一且无颗粒感。


  • 6. 给能量棒裹涂层。 将冷藏后的能量棒脱模,放在架子或托盘上。将涂层均匀淋上或抹在表面,必要时翻面一次以覆盖四周。让多余涂层自然流下。成品外层应薄而均匀,边缘干净利落。


  • 7. 定型。 将裹好涂层的能量棒放回冰箱冷藏 10 至 12 分钟,直到涂层完全凝固,整条能量棒摸起来都结实。


  • 摆盘与食用


    可冷藏后食用,或在凉爽室温下享用。可整条置于窄盘上呈现,或沿对角线利落切开,以展示内部的酥脆夹心。成品表面应有光泽,边缘整齐,内部层次分明。

    专业提示


  • 组装前,酥脆夹心必须完全冷却;任何残余热度都会软化整体结构。

  • 压制内馅时要控制得当:压得不够会导致成品脆弱易散,过度处理则会使其过于紧密。

  • 涂层应保持轻薄。过厚的外壳会掩盖这款能量棒原本追求的对比口感,也会让成品显得笨重。
  • 均衡饮食
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