http___margodrobi.com_bs_2021_02_11_matcha-pistacija-cokolada__1.xml
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Matcha pistachio chocolate This chocolate recipe is somewhat different than your regular vegan chocolate. Matcha pistachio chocolate is beyond delicious (with an awesome filling) and is also kind of good for you. If you want to know more about that I suggest you keep reading. If you follow my blog you may know about these health benefits already, but it doesn’t hurt to repeat them once more. Some health benefits Pistachios are high in protein, fiber, and antioxidants. They also boast several other important nutrients, including vitamin B6 and potassium. They contain fewer calories and more protein than most other nuts. Also, their essential amino acid content is higher than any other nut. Eating pistachio nuts may aid weight loss. Studies show that eating pistachios may help lower blood cholesterol. It may also lower blood pressure more than other nuts. They may play an important role in promoting blood vessel health. That’s because they are rich in L-arginine, which, when converted into nitric oxide, helps dilate your blood vessels. Pistachios have a low glycemic index, which might promote lower blood sugar levels. I think these are some pretty good reasons to incorporate these ingredients into your meal plan. And if you need a good idea, I suggest you begin with this delicious vegan kaju pista. Matcha contains a concentrated amount of antioxidants, which may reduce cell damage and prevent chronic disease. Some studies have shown that matcha could prevent liver damage and decrease the risk of liver disease. However, additional studies are needed to look at the effects on humans in the general population. Matcha has been shown to improve attention, memory, and reaction time. It also contains caffeine and L-theanine, which can improve several aspects of brain function. Studies show that green tea and matcha can decrease several heart disease risk factors. Some also show that green tea extract helps increase metabolism and fat burning, both of which may aid weight loss. Matcha pistachio chocolate Ingredients 70 g of cocoa butter 30 g of powdered sugar 30 g of soy milk powder 3 tsp of matcha powder - For the filling: 60 g of pistachios (without the shell) 30 g of powdered sugar 1 tsp of plant-based milk (if needed) Directions - It would be ideal if you could find raw, unsalted pistachios. If not, put the salted pistachios in some water and let them soak for about 2 hours. Remove the skin from each one with your fingers and wash them out with some more water. - Put the pistachios in a blender. If you use raw unsalted pistachios, add the plant-based milk to the blender and blend until all of the larger chunks are gone. If you soaked the pistachios you might not need to add the milk. Mix the pistachios together with powdered sugar and knead it into a very soft dough. Set aside. - Mix the soy milk powder and powdered sugar in a small bowl. Sift the matcha powder in to prevent the lumps from forming and mix everything together until well combined. - Chop your cocoa butter into small pieces so it will melt quickly and easily. Set one third of cocoa butter aside, and put the rest of it into a plastic bowl, along with the sugar, milk powder and matcha mix. Bring a pot of water to boil, remove it from the stove and put the plastic bowl with these ingredients in it. The plastic bowl should not touch the water. - Be careful not to get any water mixed with your chocolate. This is very important. When cocoa butter starts to melt, mix everything together. When it has completely melted and reached the temperature of 46 degrees Celsius (115 F), remove it from the double boiler and gradually add the remaining one third of cocoa butter while mixing all the time, until it melts. - Keep mixing your matcha chocolate constantly, and when the temperature drops to 35 degrees Celsius (95 F), add some more grated cocoa butter to the mix (the last of it) to cool it down a bit more. When the chocolate temperature drops down to 26 degrees C (79 F), do a little test. Smear 1 teaspoon of the chocolate on a piece of parchment paper and put it in the fridge for 5 minutes. If after 5 minutes the chocolate has hardened, is shiny and has a nice snap – it is tempered. If it is too solid and not easy to work with, return your chocolate bowl to the double boiler and heat it back up to 29 degrees Celsius (85 F). Do not heat it too much, you might ruin all the cocoa butter crystals by doing that. - If your soy milk powder is too grainy and visible in the chocolate, when it is tempered (or close to tempered) transfer it to a blender and blend on high speed for a few seconds. - Take a chocolate silicone mould and pour about half of the chocolate in. Flip it upside down to remove the excess chocolate and scrape it from the edges with a knife. Put it in the fridge and wait for 5 to 10 minutes to solidify. Put the pistachio filling on top and even it out with your fingers. Make sure to leave some space at the top. Pour some more chocolate in the mould to close it off and scrape the excess off with a knife. Put it back in the fridge and let it set. - Pop the chocolate out and enjoy. It should feel and taste perfect on room temperature. These measurements are enough for 1 matcha pistachio chocolate. If you liked this recipe, make sure you check out my other recipes like: – dark chocolate panna cotta in pistachio sauce Feel free to tell me what you think about this in the comments below, or send me the pictures of your own matcha pistachio chocolate. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here. And that was it for today, if you are using Pinterest make sure you follow me on there, and if you want, pin this image:
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Matcha pistacija čokolada Ovaj recept za čokoladu se donekle razlikuje od onog za uobičajene veganske čokolade. Matcha pistacija čokolada je preukusna (sa sjajnim punjenjem) i ujedno je dobra za vas. Ako želite znati više o tome, predlažem da nastavite čitati. Ako pratite moj blog, možda već znate o ovim zdravstvenim koristima, ali svakako ne škodi ponoviti ih još jednom. Neke koristi za zdravlje Pistacije su bogate proteinima, vlaknima i antioksidansima. Takođe se mogu pohvaliti s još nekoliko važnih hranjivih sastojaka, uključujući vitamin B6 i kalij. Sadrže manje kalorija i više proteina nego većina drugih orašastih plodova. Takođe, njihov sadržaj esencijalnih aminokiselina je veći nego kod bilo kojeg drugog oraha. Jedenje pistacija može pomoći pri mršavljenju. Studije pokazuju da jedenje pistacija može pomoći snižavanju holesterola u krvi. Takođe može sniziti krvni pritisak više nego ostali orasi. Možda igraju važnu ulogu u promociji zdravlja krvnih žila. To je zato što su bogati L-argininom, koji, pretvarajući se u dušikov oksid, pomaže u širenju vaših krvnih žila. Pistacije imaju nizak glikemijski indeks, što može rezultirati nižom razinom šećera u krvi. Matcha sadrži koncentriranu količinu antioksidanasa, što može smanjiti oštećenje stanica i spriječiti hronične bolesti. Neka su istraživanja pokazala da matcha može spriječiti oštećenje jetre i smanjiti rizik od bolesti jetre. Međutim, potrebne su dodatne studije da bi se ispitali efekti na ljude u ukupnoj populaciji. Dokazano je da matcha poboljšava pažnju, pamćenje i vrijeme reakcije. Sadrži i kofein i L-teanin, koji mogu poboljšati nekoliko aspekata moždane funkcije. Studije pokazuju da zeleni čaj i matcha mogu smanjiti nekoliko faktora rizika od srčanih bolesti. Neke također pokazuju da ekstrakt zelenog čaja povećava metabolizam i sagorijevanje masti, a oba mogu pomoći u mršavljenju. Sastojci 70 g kakao putera 30 g šećera u prahu 30 g sojinog mlijeka u prahu 3 čajne kašike matcha praha Za punjenje: 60 g pistacija (bez ljuske) 30 g šećera u prahu 1 čajna kašika biljnog mlijeka (ako je potrebno) Upute Bilo bi idealno kada biste pronašli sirove, neslane pistacije. Ako ih nemate, stavite slane pistacije u malo vode i ostavite ih da se natapaju oko 2 sata. Skinite kožu sa svake prstima i isperite ih još vodom. Stavite pistacije u blender. Ako koristite sirove neslane pistacije, dodajte mlijeko na biljnoj bazi u blender i blendajte dok ne nestanu svi veći komadi. Ako ste prethodno natapali pistacije, možda nećete trebati dodavati mlijeko. Pomiješajte pistacije sa šećerom u prahu i umijesite ih u vrlo mekano tijesto. Ostaviti po strani. Pomiješajte sojino mlijeko u prahu i šećer u prahu u maloj posudi. Prosijte matcha prah kroz fino sito kako biste spriječili stvaranje grudica i sve zajedno promiješajte dok se dobro ne sjedini. Nasjeckajte svoj kakao puter na male komade, tako da će se brzo i lako otopiti. Trećinu kakao putera ostavite sa strane, a ostatak stavite u plastičnu posudu, zajedno sa mješavinom šećera, mlijeka u prahu i matche. Stavite lonac vode da provri, sklonite ga sa štednjaka i u njega stavite plastičnu posudu s tim sastojcima. Plastična posuda ne smije dodirivati vodu. Pazite da vam se voda ne pomiješa sa čokoladom. Ovo je vrlo važno. Kad se kakao puter počne topiti, sve promiješajte. Kad se on potpuno otopi i dostigne temperaturu od 46 stepeni Celzijusa, izvadite posudu iz dvostrukog kotla i postepeno dodajte preostalu trećinu kakao maslaca uz stalno miješanje dok se ne otopi. Stalno miješajte svoju matcha čokoladu, a kad temperatura padne na 35 stepeni Celzijusa, dodajte još malo kakao putera u smjesu (posljednji dio) da se još malo ohladi. Kada temperatura čokolade padne na 26 stepeni C, napravite mali test. Premažite malo čokolade na komad papira za pečenje i stavite je u frižider na 5 minuta. Ako se nakon 5 minuta čokolada stvrdne, postane sjajna i lijepo se odvoji od papira i fino pukne – onda je temperirana. Ako je previše gusta i s njom nije lako raditi, vratite posudu s čokoladom u dupli kotao i ponovo je zagrijte do 29 stepeni Celzijusa. Nemojte je previše zagrijavati, time biste mogli uništiti sve kristale kakao maslaca koje ste ovim procesom napravili. Ako je sojino mlijeko u prahu previše zrnasto i vidljivo u čokoladi, kad ona postane temperirana (ili skoro temperirana), prebacite je u blender i blendajte na velikoj brzini nekoliko sekundi. Uzmite silikonski kalup za čokoladu i ulijte otprilike polovicu čokolade. Preokrenite je naopako kako biste uklonili višak čokolade i nožem ostružite s rubova. Stavite kalup u frižider i sačekajte 5 do 10 minuta da se stvrdne. Na vrh toga stavite fil od pistacija i izjednačite ga prstima. Obavezno ostavite malo prostora na vrhu kalupa. U kalup ulijte još malo čokolade da zatvorite tablu i sastružite višak nožem. Vratite je u frižider i pustite da se stvrdne. Izvadite čokoladu iz kalupa i uživajte. Na sobnoj temperaturi trebala bi imati savršen okus i teksturu. Ove mjere dovoljne su za jednu matcha pistacija čokoladu. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – panna cotta od čokolade u sosu od pistacija Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svoje vlastite veganske matcha pistacija čokolade. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.