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牛奶巧克力花生焦糖大豆脆蛋白棒

牛奶巧克力花生焦糖大豆脆蛋白棒
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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 8.0g
12% DV
单不饱和脂肪2.7g
多不饱和脂肪1.2g
饱和脂肪4.0g
反式脂肪0.1g
总碳水化合物 17.0g
6% DV
膳食纤维3.0g
淀粉12.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

外层裹有牛奶巧克力的花生焦糖蛋白棒，加入大豆脆，每份55克含200卡路里，蛋白质含量高，碳水和脂肪处于适中水平。

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1.2mg8%
泛酸0.5mg10%
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D0.3mcg2%
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1.2mg7%
镁35.0mg8%
磷160.0mg23%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌1.1mg10%

牛奶巧克力与大豆脆米花生焦糖蛋白棒

前言


这款棒的魅力建立在对比之上：柔韧的焦糖内芯、烘烤花生的深厚风味，以及干净利落的牛奶巧克力外壳。整体结构紧实而精准，既有足够的咀嚼感带来扎实满足，又保持平衡与克制。这是一款现代糖果风格的作品，但在风味与形式上都十分严谨。

配方要点


  • 菜品类别：蛋白糖果棒

  • 菜系或起源：当代北欧风格启发

  • 餐次类型：零食

  • 产量：1 条

  • 每份规格：55 g

  • 准备时间：20 分钟

  • 烹饪时间：0 分钟

  • 总时间：45 分钟

  • 难度：中等


    • 设备


  • 小号搅拌碗

  • 硅胶刮刀

  • 小号平底锅

  • 55 g 棒状模具或紧凑型已铺衬的长方形模具

  • 烘焙纸

  • 电子秤

  • 抹刀


    • 原料



    蛋白基底


  • 22 g 乳蛋白

  • 8 g 水解胶原蛋白

  • 6 g 甘油

  • 4 g 聚葡萄糖

  • 3 g 棕榈脂，融化


    • 焦糖花生层


  • 5 g 焦糖

  • 4 g 花生，切碎


    • 脆粒夹料


  • 3 g 大豆脆米


    • 涂层


  • 20 g 牛奶巧克力涂层


    • 做法


  • 1. 如有需要，先用烘焙纸将模具整齐铺好。将乳蛋白、水解胶原蛋白、甘油、聚葡萄糖和融化的棕榈脂放入小碗中。用刮刀混合 2 至 3 分钟，直到混合物变得黏结、顺滑且略有延展性。按压时应能成团，但表面不应显得油腻。


  • 2. 拌入焦糖和切碎的花生。只需操作至分布均匀即可；焦糖应以细小纹路的形式保持清晰可见，花生应均匀悬浮在整体中，而不是被压碎。


  • 3. 加入大豆脆米，稍微混合，仅用足够的动作使其分布均匀而不破坏结构。此时混合物应感觉紧实、有质感，并且可压实。


  • 4. 将混合物牢固压入模具中，分层压紧以消除空气空隙。用刮刀将表面抹平，使整条棒从一端到另一端都保持平整。冷藏 20 分钟，或直到蛋白棒完全定型并且触感结实。


  • 5. 将牛奶巧克力涂层轻柔融化，搅拌至顺滑、流动，但不要过热。将冷藏后的蛋白棒脱模并均匀裹上涂层，让多余的巧克力滴落。将蛋白棒放在烘焙纸上，于凉爽室温下静置 15 至 20 分钟，让涂层结晶，直到表面干燥、有光泽，并且完全定型。


    • 摆盘与食用


    整条上桌，可置于狭长盘中央，或以精准方式包裹呈现。成品表面应光亮完整，外层涂层断口干净，内部则紧密且富有嚼劲。

    专业备注


  • 这款蛋白棒的质地依赖压实；若按压不足，口感会松散且脆弱。

  • 保持巧克力涂层具有流动性，但不要温热到足以软化内部。

  • 焦糖风味必须克制，应提供深度，而非以甜味占据主导。
    • 无麸质均衡饮食
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