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杏仁牛轧糖片（糯米纸）

杏仁牛轧糖片（糯米纸）
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营养成分表

每份 180 克

% 每日参考值基于 2000 千卡饮食

卡路里 820 kcal
41% DV
总脂肪 47.0g
72% DV
单不饱和脂肪29.5g
多不饱和脂肪11.5g
饱和脂肪4.5g
总碳水化合物 86.0g
29% DV
膳食纤维5.0g
淀粉4.0g
糖77.0g
蛋白质 16.0g
32% DV
动物蛋白2.0g
植物蛋白14.0g

关于

这是一款扎实浓密的杏仁牛轧糖甜点，糖和脂肪含量较高；蛋白质主要来自杏仁和蛋白，膳食纤维相对较低。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素3.0mcg10%
胆碱22.0mg4%
叶酸28.0mcg7%
烟酸2.0mg13%
泛酸0.5mg9%
维生素B20.3mg19%
维生素B10.1mg13%
维生素A2.0mcg0%
维生素B60.1mg7%
维生素E13.0mg87%

矿物质

营养素含量DV%半衰期
钙150.0mg15%
铜420.0mcg47%
铁1.8mg10%
镁95.0mg23%
磷210.0mg30%
钾310.0mg7%
硒5.0mcg9%
钠95.0mg4%
锌1.4mg13%

杏仁牛轧糖板配糯米纸

前言


这是一款经典糖果，讲究克制与精准：入口轻盈，却又结实到能够利落切片。杏仁带来结构与温润香气，而蜂蜜、葡萄糖浆与砂糖共同构建出细腻、稳定且不发砂的咀嚼感。糯米纸赋予糖板整洁利落的收尾，并保持真正糖果制品所要求的干净几何外形。

配方要点


  • 菜品类别： 糖果

  • 菜系或来源： 欧式牛轧糖

  • 餐点类型： 甜食

  • 成品量： 1 块糖板，180 g

  • 每份大小： 6 份，每份 30 g

  • 准备时间： 20 分钟

  • 烹饪时间： 25 分钟

  • 总时间： 45 分钟

  • 难度： 高级


    • 设备


  • 厚底平底锅

  • 配打蛋器头的厨师机

  • 糖温度计

  • 小号烤盘或糖果框，约 18 cm x 10 cm

  • 烘焙纸

  • 抹刀

  • 锋利的刀


    • 配料



    牛轧糖


  • 杏仁，轻微烘烤：70 g

  • 砂糖：55 g

  • 葡萄糖浆：25 g

  • 蜂蜜：20 g

  • 蛋白：10 g

  • 香草精：2 g

  • 盐：1 g


    • 收尾


  • 糯米纸：3 g


    • 做法


  • 1. 在烤盘或糖果框底部铺上一层糯米纸，修剪整齐，使其平整贴合且不要重叠。将烤盘放在耐热表面上备用。


  • 2. 将杏仁放入干锅中，以中火加热 3 至 4 分钟，不断翻动，直到香气散出、颜色略微加深。立即转移到碗中，以免继续受热。


  • 3. 将砂糖、葡萄糖浆和蜂蜜放入厚底平底锅中混合。置于中火上，不要搅拌，煮 6 至 8 分钟；只有在必要时才刷去锅边结晶，直到糖浆达到 145°C，呈清澈状态并明显剧烈冒泡。


  • 4. 在糖浆加热期间，开始用厨师机中速打发蛋白。加入盐，继续搅打，直到蛋白形成柔软、蓬松的弯钩状尖峰。


  • 5. 保持厨师机中速运转，将热糖浆沿搅拌盆侧边稳定细流倒入。继续搅打 6 至 8 分钟，直到混合物变得浓稠、有光泽，且摸起来是温热而非烫手。


  • 6. 加入香草精，稍微搅打至混合均匀。用刮刀拌入温热的杏仁，动作要果断，使杏仁均匀悬浮其中，同时避免牛轧糖明显消泡。


  • 7. 将牛轧糖刮入准备好的烤盘中，用抹刀均匀推开至四角。表面覆盖第二张糯米纸，轻轻抚平，使糖板平整并完整包覆。


  • 8. 将牛轧糖置于室温下静置 2 至 3 小时，直到定型到可以用锋利的刀干净切开。完成的糖板应当结实、有弹性，受压时略有回让，切面不应发黏。


    • 装盘与食用


    用加热过且干燥的刀将糖板切成整齐的长方块或长条。上桌时将糖块整齐排列，边缘利落，并能看见杏仁分布，让糯米纸低调且完整地保留在表面。

    专业提示


  • 糖浆必须达到 145°C，牛轧糖才能定型清晰；温度更低会得到更弱、更黏的质地。

  • 应在牛轧糖仍然温热且可塑时加入杏仁，这样在整体变紧之前才能均匀分散。

  • 糖浆加入蛋白后要果断操作；若迟疑不决，会导致结构不均匀。
    • 素食无麸质
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