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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2.6g
多不饱和脂肪0.8g
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3.0g
淀粉11.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白16.0g
植物蛋白4.0g

关于

这款蛋白棒外层裹有牛奶巧克力，内里是香脆的软糖风味夹心，蛋白质含量高，碳水和脂肪含量适中。

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0.9mg6%
泛酸0.4mg8%
维生素B20.2mg14%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.3mcg13%
维生素B60.1mg5%
维生素D0.5mcg3%
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90.0mcg10%
铁1.2mg7%
镁28.0mg7%
磷140.0mg20%
钾150.0mg3%
硒6.0mcg11%
钠180.0mg8%
锌0.9mg8%

Barebells Crunchy Fudge 蛋白棒

前言


这款蛋白棒的核心在于对比：紧实的乳蛋白内芯、脆硬的巧克力外壳，以及带来轻脆口感的酥脆夹料。风味应先呈现深色可可的味道，随后是干净的乳香甜味，最后以克制的咸味收尾。这里对精确度要求很高；这款蛋白棒的愉悦感取决于清晰的层次和干脆的断裂感。

配方要点


  • 菜品类别： 蛋白棒

  • 菜系或来源： 现代糖果制品

  • 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


  • 小号搅拌碗

  • 耐热碗

  • 小号平底锅

  • 硅胶刮刀

  • 55 g 棒状模具或一个铺衬的小型长方形模具

  • 烤盘

  • 冰箱


    • 配料



    蛋白基底


  • 乳蛋白，18 g

  • 水解胶原蛋白，6 g

  • 甜味剂，4 g

  • 盐，0.2 g

  • 香料，0.3 g


    • 酥脆与脂肪相


  • 大豆脆粒，7 g

  • 棕榈脂，4 g


    • 巧克力涂层


  • 牛奶巧克力涂层，10 g

  • 可可脂，1 g

  • 可可浆，0.5 g

  • 乳化剂，0.3 g


    • 收尾


  • 盐，0.2 g


    • 做法


  • 1. 将模具整齐铺衬好，放在一个小托盘上。把乳蛋白、水解胶原蛋白、甜味剂、盐和香料放入碗中混合。搅拌至分布均匀，不再有浅色条纹。


  • 2. 将棕榈脂加热至刚好流动，约 40°C。加入干性混合物中，用刮刀拌压至整体变得黏合、紧密，并略带可塑性。最后拌入大豆脆粒，保持颗粒完整。


  • 3. 将混合物牢牢压入模具中，铺成均匀的一层。用明确的压力压实，使表面平整、内部紧密。冷藏 10 分钟，直到蛋白棒摸起来结实。


  • 4. 将牛奶巧克力涂层、可可脂、可可浆和乳化剂放入耐热碗中。隔着微沸的热水轻柔融化，边加热边搅拌，直到顺滑有光泽且看不到颗粒。温度应只保持在足以顺畅流动的程度，不要变得过稀或出油。


  • 5. 将冷藏后的蛋白棒脱模，放在托盘上。用巧克力混合物均匀裹覆，翻动一次以包裹四面。让多余涂层滴落，然后将蛋白棒放在烘焙纸上或冷却过的托盘上。趁涂层仍微黏时，撒上剩余的盐作为收尾。


  • 6. 冷藏 8 到 10 分钟，直到涂层凝固、边缘呈哑光，轻敲时感觉干脆。完成后的蛋白棒应能干净地保持形状，先有清脆的断裂感，随后才显出内部紧密而有嚼劲的中心。


    • 装盘与食用


    整条上桌，置于狭长盘中央，或放在铺有烘焙纸的木板上。涂层应保持光滑完整，盐只作为细微的表面点缀可见。冷食或凉食皆可，这样外壳会断得更干脆，内部也能保持紧实。

    专业提示


  • 压实基底至关重要；如果蛋白棒结构松散，裹上涂层后会不均匀开裂。

  • 巧克力混合物应保持温热而非过热，否则外壳会失去轮廓，凝固后也会发乌。

  • 最后再加入大豆脆粒，以保留其结构并维持预期的酥脆口感。
    • 无麸质均衡饮食
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