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巧克力脆焦糖蛋白棒

巧克力脆焦糖蛋白棒
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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2.3g
多不饱和脂肪0.6g
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16.0g
混合/加工蛋白3.0g
植物蛋白1.0g

关于

这款巧克力包裹的脆焦糖蛋白棒主打高蛋白，碳水和脂肪含量适中。配料包含牛奶蛋白、胶原蛋白水解物、牛奶巧克力涂层、焦糖与大豆脆粒，口感扎实，适合作为饱腹零食。

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22.0mg4%
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150.0mg21%
钾170.0mg4%
硒6.0mcg11%
钠180.0mg8%
锌0.9mg8%

巧克力包衣酥脆焦糖蛋白棒

前言


这款蛋白棒以对比感为核心：干净利落的乳蛋白基底、克制的焦糖夹心，以及包裹在真正巧克力外壳之下的酥脆内层。成品入口应先有扎实的脆裂感，随后转为有嚼劲、略带弹性的中心，并伴随干爽而细致的酥脆口感。这里对精确度要求很高；甜度、结构与包衣之间的平衡决定了最终风味特征。

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 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

  • 电子秤

  • 蛋白棒模具或长方形模具

  • 烘焙纸

  • 小托盘

  • 抹刀或调色刀


    • 配料



    蛋白基底


  • 18 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 4 g 甘油

  • 2 g 棕榈仁油


    • 焦糖酥脆夹心


  • 8 g 焦糖

  • 5 g 大豆脆粒


    • 巧克力包衣


  • 10 g 牛奶巧克力涂层

  • 1 g 可可脂

  • 1 g 葵花籽油


    • 做法


  • 1. 在小号蛋白棒模具或狭长的长方形模具中铺上烘焙纸。将乳蛋白和水解胶原蛋白称量后放入小碗中混合，直至拌匀且看不到明显条纹。


  • 2. 将甘油和棕榈仁油一同轻微加热，仅加热到油脂变软即可；用极小火加热约 30 秒，或加热至可流动但不烫。加入干性蛋白粉中，用刮刀混合 1 到 2 分钟，直至形成致密、可操作的面团。质地应当顺滑、略带黏性且具有整体性，而不是松散易碎。


  • 3. 在第二个小碗中，将焦糖与大豆脆粒拌匀，直到脆粒均匀裹上焦糖，且混合物能松散地聚成小团。不要压碎脆粒；它们应保持清晰可辨。


  • 4. 将一半蛋白基底压入准备好的模具中，铺成均匀一层。把焦糖酥脆混合物铺在其上，形成一条狭长带状层，再盖上剩余的蛋白基底。用力压实，使蛋白棒紧密平整、没有空气孔洞。冷藏 10 分钟，直至定型到可以完整脱模。


  • 5. 将蛋白棒脱模后放在小托盘上。用温和加热的方式将牛奶巧克力涂层、可可脂和葵花籽油融化，约 3 到 4 分钟，直至顺滑且具有流动性。包衣应有光泽并完全均匀，不应有颗粒感。


  • 6. 将蛋白棒完整裹上包衣，用抹刀将侧面和顶部涂成薄而均匀的一层。让多余包衣稍微滴落后，将蛋白棒放在烘焙纸上。置于凉爽室温下静置 10 到 15 分钟，直至外壳变硬且触感干爽。


    • 装盘与食用


    整条上桌，置于小盘中央，或放在铺有烘焙纸的托盘上。包衣应呈现干净、均匀的光泽，蛋白棒的长方形轮廓应清晰利落、线条分明。

    专业提示


    蛋白基底只需混合到刚好成团即可；过度搅拌会使其变得过于紧实且口感发闷。焦糖酥脆层应保持紧凑，但不要压成糊状，否则内部层次对比会消失。包衣应薄到能够清脆断裂，同时又要厚到足以保护蛋白棒，并赋予其完整的巧克力收尾。
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