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翡翠柑橘果冻糖

翡翠柑橘果冻糖
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营养成分表

每份 4 克

% 每日参考值基于 2000 千卡饮食

卡路里 14 kcal
1% DV
总脂肪 0.0g
0% DV
总碳水化合物 3.3g
1% DV
淀粉0.7g
2.6g
蛋白质 0.1g
0% DV
动物蛋白0.1g

关于

这是一颗非常小巧的软糖/果冻糖,主要由糖和葡萄糖浆制成,几乎不含蛋白质和脂肪。每份4克,热量14卡路里,口感光亮Q弹,带有鲜明的柑橘酸甜风味。

食材

维生素和矿物质

矿物质

营养素含量DV%半衰期
2.0mg0%
1.0mcg0%
0.1mg1%
1.0mg0%
1.0mg0%
0.2mcg0%
3.0mg0%

翡翠柑橘果冻糖

前言



这是一款小巧的糖果,外层利落清脆,内里柔软有弹性,表面呈明亮的绿色。它的个性取决于平衡:先是甜味,随后是适度提升的酸感,最后是克制而精致的抛光表面。它是一款讲究精准、而非铺张的糖果。

配方要点



  • 菜品类别: 糖果点心

  • 菜系或来源: 当代风格

  • 餐次类型: 甜点

  • 成品量: 1 颗

  • 每份重量: 4 g

  • 准备时间: 10 分钟

  • 烹饪时间: 10 分钟

  • 总时间: 20 分钟

  • 难度: 中级


  • 设备



  • 小号厚底奶锅

  • 电子秤

  • 小号硅胶糖模,或轻刷油的 4 g 模腔模具

  • 细打蛋器

  • 耐热刮刀

  • 脱模用小刷子(如需要)

  • 细筛


  • 配料



    糖果基底


  • 砂糖,1.8 g

  • 葡萄糖浆,1.2 g

  • 明胶,0.6 g

  • 柠檬酸,0.1 g

  • 人工香精,0.1 g

  • 食用色素,0.05 g

  • 巴西棕榈蜡,0.15 g


  • 做法



  • 1. 将砂糖、葡萄糖浆和明胶放入奶锅中。置于最低火加热,并持续搅拌 2 到 3 分钟,直到混合物刚好变得流动且均匀。此阶段不要让其沸腾;糖体应呈现光泽,并且完全溶解。


  • 2. 离火。拌入柠檬酸和人工香精,然后加入食用色素,混合至颜色均匀且呈明显的绿色。混合物应保持顺滑,不应有颗粒感或色纹。


  • 3. 将混合物通过细筛过滤到准备好的模腔中。总量填充至 4 g。轻轻敲一下以释放夹带的空气。表面应自然流平且完整无裂。


  • 4. 置于室温下静置 12 到 15 分钟,直到糖果凝固到可以完整脱模,但中心仍保持柔软有弹性。


  • 5. 将果冻糖脱模,并用刷子刷上或轻轻覆上一层巴西棕榈蜡。静置 2 分钟,待表面干燥并呈缎面光泽后再拿取。


  • 摆盘与食用



    将果冻糖单独置于一只冰镇的小盘上,或放入单颗糖果托中食用。它应呈现如宝石般的外观,小巧、完整无瑕,外层抛光细致,咬感柔软而富有弹性。

    专业提示



  • 保持低温加热;温度过高会削弱风味和质地。

  • 酸必须在离火后加入,以保持清澈度并避免产生刺激性的酸感。

  • 巴西棕榈蜡应只作为若有若无的表面处理,绝不能形成可见的蜡层。
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