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Barebells牛奶巧克力蛋白棒

Barebells牛奶巧克力蛋白棒
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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0.8g
饱和脂肪4.0g
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
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这款Barebells风格的高蛋白零食棒每份含20克蛋白质，碳水适中、脂肪相对较低，外层为牛奶巧克力涂层，带来接近糖果棒的口感与满足感。

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B20.2mg15%
维生素B10.1mg7%
维生素A40.0mcg4%
维生素B120.3mcg13%
维生素B60.1mg5%
维生素D0.4mcg2%
维生素E0.6mg4%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙140.0mg14%
铜90.0mcg10%
铁1.2mg7%
镁35.0mg8%
磷120.0mg17%
钾180.0mg4%
硒5.0mcg9%
钠170.0mg7%
锌0.9mg8%

Barebells 牛奶巧克力蛋白棒

前言



这款棒的构成建立在清晰的结构之上：柔韧的蛋白基底、酥脆的内层，以及带有干净、可控脆裂感的牛奶巧克力外壳。它不是一种适合即兴发挥的糖果；它的成功取决于克制、精确的比例和严谨的操作。最终成品应呈现为一根紧实、精致的棒，具有奶油般的咀嚼感、轻盈的脆感，以及不过分甜腻、而是保持平衡的收尾。

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 根

  • 每份大小：55 g

  • 准备时间：20 分钟

  • 烹饪时间：0 分钟

  • 总时间：2 小时 20 分钟

  • 难度：中级


    • 设备



  • 电子秤

  • 小号搅拌碗

  • 硅胶刮刀

  • 55 g 棒状模具，或容量相近的小型长方形模具

  • 烘焙纸

  • 双层蒸锅，或置于微沸水锅上的耐热碗

  • 抹刀


    • 原料



    蛋白基底


  • 18 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 6 g 甜味剂

  • 3 g 甘油

  • 1 g 香料

  • 0.3 g 盐

  • 3 g 大豆脆粒

  • 3 g 花生，切碎


    • 涂层


  • 8 g 牛奶巧克力涂层

  • 4 g 棕榈仁油

  • 2 g 可可脂

  • 0.7 g 可可浆


    • 做法



  • 1. 如有需要，在模具中铺上烘焙纸，并将其放在水平的托盘上。模具必须完全干燥且冷却，这样蛋白棒才能凝固定型，并在脱模时不发生变形。


  • 2. 在小碗中混合乳蛋白、水解胶原蛋白、甜味剂、甘油、香料和盐。用刮刀搅拌 1 分钟，直至分布均匀，且混合物开始聚拢成稠密的糊状。


  • 3. 拌入大豆脆粒和切碎的花生。只需操作到夹杂物均匀分散即可；过度搅拌会压碎酥脆结构，并使蛋白棒变得更紧实。


  • 4. 将混合物以单层紧紧压入模具中。以适度且稳定的压力压实，直到表面平整，整体感觉紧密且具有黏结性。冷藏 20 分钟，直至其足够坚挺，可以在不变形的情况下脱模。


  • 5. 将蛋白棒脱模并放在烘焙纸上。将牛奶巧克力涂层、棕榈仁油、可可脂和可可浆隔水一同融化，轻轻搅拌，直至顺滑并在 40 至 45°C 时完全呈流动状态。淋面应有光泽且完全均匀。


  • 6. 将蛋白棒放在架子上或烘焙纸上，用融化的巧克力混合物均匀包裹。用抹刀引导涂层形成一层薄而连续的外壳。让多余部分短暂滴落，然后将蛋白棒转移到凉爽的表面上。


  • 7. 冷藏 30 至 40 分钟，直至涂层完全凝固，且蛋白棒整体摸起来都很坚实。成品表面应光滑、触感干爽，边缘整洁。


    • 装盘与食用



    整根上桌，或用温热的刀切开，以获得精确的横截面，展现其酥脆的内部。呈现时应尽量简洁，保持巧克力外壳完整，并让蛋白棒在盘中摆放端正。

    专业提示



  • 这款蛋白棒依赖压实：如果基底压得不够紧，它会碎裂，而不是被干净利落地切开。

  • 保持涂层具有流动性，但不要过热；过高的温度会使外壳变薄，并削弱脆裂感。

  • 最终质地应当紧密、有嚼劲且略带柔韧，大豆脆粒和花生则提供短暂而明确的脆感。
    • 低碳水饮食无麸质
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