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Barebells Crunchy Fudge 蛋白棒

Barebells Crunchy Fudge 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2.8g
多不饱和脂肪0.6g
饱和脂肪4.5g
反式脂肪0.1g
总碳水化合物 16.0g
5% DV
膳食纤维4.0g
淀粉10.2g
糖1.8g
蛋白质 20.0g
40% DV
动物蛋白16.0g
混合/加工蛋白3.0g
植物蛋白1.0g

关于

这是一款高蛋白巧克力涂层蛋白棒，风味接近 Barebells Crunchy Fudge。每份55克，含205卡路里、20克蛋白质，脂肪适中，糖分相对较低，配料包括乳蛋白、大豆脆和可可。

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18.0mcg5%
烟酸1.2mg8%
泛酸0.5mg10%
维生素B20.3mg19%
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
钙180.0mg18%
铜120.0mcg13%
铁1.8mg10%
镁35.0mg8%
磷140.0mg20%
钾170.0mg4%
硒6.0mcg11%
钠170.0mg7%
锌1.2mg11%

Barebells 脆心软糖风味蛋白棒

前言



这是一款以对比感为核心的紧凑型糖果：扎实的蛋白基底、酥脆的中心，以及干净利落的巧克力收尾。它的吸引力在于克制——甜度受到控制，质地则有明确层次。理想成品应先带来结实的脆断感，随后在口中软化为带有软糖感的奶香内芯。

配方要点



  • 菜品类别：蛋白棒

  • 菜系或起源：受现代斯堪的纳维亚风格启发的糖果

  • 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：30 分钟

  • 难度：中等


    • 设备



  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 橡胶刮刀

  • 电子秤

  • 55 g 棒状模具，或容量相近的小型长方形模具

  • 烘焙纸

  • 小号打蛋器


    • 原料



    蛋白基底


  • 18 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 10 g 甜味剂

  • 4 g 全脂奶粉

  • 2 g 小麦粉

  • 1 g 低脂可可粉

  • 1 g 盐

  • 4 g 乳化剂


    • 脆层


  • 5 g 大豆脆粒


    • 巧克力涂层


  • 1 g 可可脂

  • 1 g 可可块

  • 0 g 甜味剂


    • 做法



  • 1. 用烘焙纸铺好模具，并留出足够的边缘，便于完整提起蛋白棒。在开始混合任何材料之前，模具应先准备就绪。


  • 2. 在小号搅拌碗中，混合乳蛋白、水解胶原蛋白、甜味剂、全脂奶粉、小麦粉、低脂可可粉和盐。用打蛋器稍微搅拌，使干性材料分布均匀，并消除可见的色带。


  • 3. 加入乳化剂，用刮刀混合，直到混合物开始聚拢成致密、可塑的团块。如果阻力较大，就用力按压并翻折 1 到 2 分钟，直到表面变得光滑、整体成团，而不是呈粉状。


  • 4. 拌入大豆脆粒，只需混合到分布均匀即可。整体应保持浓厚且有结构感，脆粒本身也应保持完整。


  • 5. 将混合物牢牢压入准备好的模具中，铺成均匀一层。用刮刀背面压实，直到表面平整，蛋白棒保持干净利落的长方形。冷藏 10 分钟，使结构定型。


  • 6. 将耐热碗架在微微沸腾的热水上，放入可可脂和可可块一同融化，边加热边搅拌，直到完全流动且有光泽。离火后轻轻搅拌，直到涂层顺滑均匀。


  • 7. 将蛋白棒脱模，均匀裹上巧克力混合物，用刮刀将表面覆盖成一层薄而平整的涂层。将蛋白棒放回模具中，或放到铺了纸的托盘上，冷藏 5 到 8 分钟，直到涂层凝固，手触时略微结实即可。


    • 装盘与食用



    整条上桌，可置于简洁的盘中央，或精确包裹后呈现。外层应展现出干净的巧克力外壳与克制的光泽，内部切开时边缘应利落，同时入口带来酥脆且带软糖感的咬感。

    专业提示



  • 混合物必须充分用力压实才能黏结；压实不足会导致蛋白棒松散易碎。

  • 涂层要保持薄。外壳过厚会削弱口感层次，并掩盖酥脆中心。

  • 这款蛋白棒在内部保持致密、略有嚼劲时风味最佳，不应干燥或有粉感。
    • 均衡饮食
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