Kinder pingui


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Wheat.

Separate the egg whites from the yolks.

Mix the yolks well with the sugar and vanilla sugar until you get a fine paste, without sugar crystals.

We add one by one, mixing after each one: sifted flour together with baking powder, milk, semolina, cocoa, oil and finally honey.

Lightly mix in the composition and beaten egg whites with salt and divide the composition in two.

Bake two sheets in a large stove tray, lined with baking paper, for about 15 minutes.

We detach from the sheet only after they have cooled.

Cream:

In a large bowl, mix the whipped cream with the hardener, powdered milk, honey and coconut until you get a thick and thick cream.

Glaze.

Both glaze 1 and 2 are obtained by melting the ingredients (separately) in a sea bath.

Leave to cool if assembles as follows:

- In a large tray we put the first sheet and then half of the amount of cream spread as straight as we can, glaze 1 (cooled well), spread evenly, the rest of the cream, the second top and the second glaze.




A FRESH IDEA TO TASTE

KINDER PINGUI is a unique fresh-tasting snack that combines the crunchiness of its coating with chocolate, the softness of its genoise and the freshness of its milk foam.
KINDER PINGUI, a fresh idea to taste.

Kinder Pingui

INGREDIENTS

Ingredients: MILK fresh pasteurized 24%, extra dark chocolate 22% (sugar, cocoa paste, cocoa butter, emulsifiers (lecithins [Soybean], vanillin), sugar, palm oil, MILK skimmed powder 9.5%, flour FROMENT 8% cocoa butter, BUTTER concentrated, dextrose, chocolate higher than MILK 1% (sugar, MILK powder, cocoa butter, cocoa paste, emulsifiers (lecithins [SOYA]), vanillin), lean cocoa 0.9%, OEUF 0.7% powder, yeast, emulsifiers (mono- and diglycerides of fatty acids, lecithins [Soybean]), aromas, salt, malt extractORGE in powder.

NUTRITIONAL INFORMATION

Average nutritional values For 100 g Per piece 30 g % * per 30 g
Energy 1873 kJ / 450 kcal 561 kJ / 135 kcal 7
Fats 29.7 g 8.9 g 13
including saturated fatty acids 20 g 6 g 30
Carbohydrates 37.8 g 11.3 g 4
including sugars 33.1 g 9.9 g 11
Proteins 7 g 2.1 g 4
Sel 0.254 g 0.076 g 1

* Reference intake for a typical adult (8,400 kJ / 2,000 kcal).

Kinder Pingui Coco

INGREDIENTS

Ingredients: chocolate superior to MILK with coconut 24% (cocoa butter, sugar, MILK powder, cocoa paste, coconut milk powder (contains MILK) 1.5%, emulsifiers: lecithins [Soybean], vanillin), MILK fresh pasteurized 22%, sugar, palm oil, flour FROMENT 9%, MILK 7% skimmed milk powder, coconut milk powder (contains MILK) 3,5%, BUTTER concentrate, dextrose, grated coconut 1.5%, OEUF 0.9% powder, lean cocoa, yeast, flavors, emulsifiers: mono- and diglycerides of fatty acids cocoa salt, malt extractORGE in powder.


Kinderpingui playground

What does immediately come to your mind when thinking of ice hockey and penguins? Right, Penguin Puck of course.
Five different levels to get a good score, this motivates every player and is the way to his place in the highscore list. To get there, as many ice blocks as possible have to be hit as fast as possible in good old & # 8220breakout & # 8221-manner & # 8230


Herzlich Willkommen auf Sugarprincess!

My name is Yushka Brand and I was on my blog and I was on Youtube with my back on my Kindergarten, Ritter Wolf and my Golden Retriever Tamino.

How many times have you been to Hause und stöbert gerne durch meine über 900 Rezepte und über 150 Videotutorials!

Ihr findet die Rezepte in der Übersicht oben unter "Rezepte" oder hier weiter unten im Archiv. Mindestens einmal in der Woche erscheint auf Sugarprincess ein Rezept mit Video. Zusätzlich gibt es hier immer wieder meine Wochenspeisepläne, Reiseberichte, Fashion-Postings und Geschichten aus der Großfamilie! Nachhaltigkeit, saisonale und vollwertige Küche, aber auch klassische Kuchen- und Tortenrezepte, Mode und Reisen sind die Schwerpunkte meines Blogs.

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They were

Zunächst braucht man für rein pflanzliche Pingui natürlich Zutaten, die Butter und Milch ersetzen können. Darüber hinaus ist ein Ei-Ersatzprodukt für den saftigen Teig erforderlich. Als Schokolade kommen dunkle, milchfreie Sorten infrage. Man findet sie in den Süßwarenregalen von Reformhäusern beziehungsweise Biomärkten.

Zutaten Schokoteig

  • 50 g Mehl
  • 100 ml Mandel- oder Hafermilch
  • 2 gestr. Teelöffel Ei-Ersatz (Biomarkt)
  • 1 1/2 Esslöffel Speiseöl
  • 100 g vegan chocolate cake (60% cocoa butter)
  • 3 Esslöffel Zucker
  • 1 Teelöffel Backpulver

Zutaten & # 8216Milchcreme & # 8217-Füllung

  • 100 ml Soybean
  • 50 g Cocosfett
  • 50 ml Speiseöl
  • 1 1/2 bis 2 Esslöffel Zucker
  • 1 1/2 Pck. Sahnesteif
  • 50 g vegan Chocolate
  • ggf. 2 Esslöffel Kokosfett

Zutaten Schokoladenüberzug


Kinder - Penguin

Last night, or rather this morning, a topic of Biancai-21, asking for help translating this recipe. Because my kindergarten - Milena, saw what I was concentrating on tonight and asked me to make her cake, today (or yesterday?) I started to make it. I thank him Bianca because it caught my eye, it's really flour & # 33

First of all, I want to emphasize that if you serve it in a larger tray than mine, it will come out a little thinner, implicitly closer to the appearance of the original Kinder cake. Or, the ingredients can be reduced.

It was:
10 eggs
200 grams of sugar
2 packets of vanilla sugar
5 tablespoons filled with baby semolina - I did not have such a thing, I guess it's instant semolina for babies, so I put 5 tablespoons of fine white breadcrumbs
5 tablespoons flour
5 tablespoons full of bitter cocoa
5 tablespoons honey (acacia)
1.5 pac. baking powder
1 pinch of salt
50 ml milk
270 ml oil

Glaze 1 (over cream)
120 grams of household chocolate
70 grams of butter
1 tablespoon water
2 tablespoons oil

Icing 2 (for finishing the cake)
220 grams of household chocolate
100 grams of butter
3 tablespoons oil
1 tablespoon water
1 tablespoon powdered sugar

700 milliliters of cream for whipped cream - ready sweetened preparation from Meggle or Dolcella (so it says in the original recipe, it also works with sweet cream)
1 packet of instant gelatin or 2 packets of whipping cream
3 tablespoons milk (I used condensed milk)
2 tablespoons honey
1/2 tablespoon vanilla essence (I used 2 sachets of vanilla sugar Dr. Oetker and 1 ampoule of butter-vanilla essence).

For the top, separate the eggs, beat the 10 yolks with the sugar and vanilla sugar for a few minutes on high speed until the mixture is a thick cream. Add flour, baking powder, cocoa and semolina (in my case breadcrumbs). Mix lightly. lightly add milk and oil, add honey. Mix lightly with the 10 beaten egg whites (hard foam) with salt powder.



- the final composition is quite liquid.

Bake two sheets, one, she says, on baking paper, in the oven with ventilation at 165 degrees for. 12-13 minutes or normal at 175 degrees. Let them cool without removing the paper.

Meanwhile, prepare glaze 1, from all the ingredients that are mixed on the fire, melting them, without boiling.

Set aside to cool.

Mix the whipped cream on high speed until it beats. Add & quotInstant želatinu Fix & quot - that is, instant fix gelatine, which I don't know where to get, in which case I use the second option - 2 packages of whipping cream. Add the milk (in my case condensed milk), honey, essence and mix well again. The result is a good tzapana cream:


Tko može odoljeti torti Kinder Pingui?

Press:
Peeled in 175 ° C. Dno kalupa za tortu (28 cm) obložiti papirom za pečenje.

Tijesto: Bjelanjke odvojiti od žumanjaka. Brašno, cacao i prašak za pecivo izmiješati i prosijati. Bjelanjke zajedno s malo soli čvrsto izraditi. Žumanjke zajedno sa šećerom i vrelom vodom kremasto izmiješati (oko 2–3 minute).

Žumanjcima dodati mješavinu brašna i 1/3 snijega od bjelanjaka te mikerom na najnižoj brzini kratko izmiješati. Zatim dodati ostatak bjelanjaka i metlicom za snijeg umiješati. Don't mix! Tijesto izliti u kalup, izravnati i staviti peći oko 40 minutes.

Pečeni biskvit ostaviti da se hladi. Jednom ga prerezati i donji dio staviti na tanjur, a oko njega obruč kalupa. Biskvit preliti s pet žlica umaka od čokolade i premazati polovinom kreme.

Source: Licensing photography / Author: Ljiljana Nieder

Premaz: Chocolate sitno narezati. Maslac, ulje and vodu dobro zagrijati. Skloniti sa štednjaka, dodati čokoladu i nastaviti miješati sve dok se čokolada ne otopi. Ostaviti da se malo ohladi. Zatim premaz razliti po kremi i kolač ostaviti oko 10 minutos u hladnjaku da se hladi. Kolač izvaditi iz hladnjaka i premazati ostatkom kreme. Na kremu položiti biskvit i preliti ga s pet žlica umaka od čokolade.

Glaze: Chocolate sitno narezati. Maslac i kakao izmiješati i na štednjaku zagrijati. Zatim skloniti sa štednjaka, dodati čokoladu i miješati dok se čokolada ne otopi. Glazurom preliti kolač i ostaviti preko noći u hladnjaku.

Sutradan nožem (umakati ga u vrelu vodu) oprezno odvojiti obruč kalupa od torte i ukrasiti je po želji.

Savjet: Ako tortu želite speći za božićne blagdane, u tijesto stavite začin za medenjake. Bit čete iznenađeni resultom.


Cake at Kinder Pingui

This recipe allows you to make Kinder Pingui type cupcakes based on 2 chocolate genoises topped with vanilla foam and topped with chocolate. The kids will ask you again for a snack !!

Total: 50 min

Ingredients to make this recipe for 4 people:

200 g of pastry chocolate
3 tablespoons unsweetened cocoa
110 g + 30 g of sugar
10 g of margarine
500 g of mascarpone
90 g of flour
15 ml of vanilla aroma
a pinch of salt
4 eggs

Preparation of the Kinder Pingui Cake recipe step by step:

1. For the genoise, make a device with four egg yolks, 110 g sugar and cocoa. Add the flour and margarine.

2. Whisk four egg whites in snow with a pinch of salt.

3. Very gently, add them to the appliance containing the cocoa.

4. Pour onto a baking sheet lined with parchment paper and bake for about ten minutes in a preheated oven at 180 ° C.

5. In a salad bowl, vigorously mix the mascarpone, 30 g sugar and vanilla.

6. Form genoise rectangles and melt the chocolate.

7. Using a cookie cutter, spread mascarpone on top of a rectangle and then chocolate. Set aside to cool for about ten minutes.

8. Spread mascarpone over the frozen chocolate again and place a second rectangle of genoise on top.

9. Coat the entire cake with chocolate and set aside in the fridge before serving.


APPRECIATED BY MOTHERS, ADORED BY DREAMS.

Kinder Pinguì is a fresh snack prepared with a soft sponge cake, a delicate milk cream and a crunchy layer of dark chocolate. It is prepared with carefully selected ingredients, according to Kinder values.

KINDER PINGUI CHOCO

Ingredients

MILK pasteurized (24%), fine chocolate 22% sugar, cocoa mass, cocoa butter, emulsifiers: lecithinSOYBEAN), vanillin), sugar, palm oil, MILK defatted powder (9.5%), flour WHEAT, cocoa butter, BUTTER dehydrated, dextrose, fine chocolate with MILK 1% (sugar, MILK powder, cocoa butter, cocoa mass, emulsifier: lecithin (SOYBEAN), vanillin), defatted cocoa (0.9%), EGGS, yeast, emulsifiers: mono- and diglycerides of fatty acids, lecithin (SOYBEAN) flavors, salt, malt extract powder from BARLEY.

Nutritional information

Nutritional values Per 100g Per piece (30g) % * per piece
Energetic value (kJ / kcal) 1873/450 561/135 7
FATS (g) 29,7 8,9 13
of which saturated fatty acids (g) 20 6 30
Carbohydrates (g) 37,8 11,3 4
of which sugars (g) 33,1 9,9 11
proteins (g) 7 2,1 4
Salt (g) 0,254 0,076 1

* Reference consumption of an ordinary adult (8 400 kJ / 2 000 kcal)

KINDER PINGUI COCOS

Ingredients

Chocolate with MILK with coconut 24% (cocoa butter, sugar, MILK wholemeal powder, cocoa mass, coconut milk powder (contains MILK) 1.5%, emulsifier: lecithin (SOYBEAN) vanillin), MILK pasteurized (22%), sugar, palm oil, flour WHEAT, MILK skimmed powder (7%), coconut milk powder (contains MILK) 3,5%, BUTTER dehydrated, dextrose, dehydrated coconut flakes (1.5%), powder of EGGS, defatted cocoa, yeast, flavors, emulsifiers: mono- and diglycerides of cocoa fatty acids, salt, malt extract powder from BARLEY.

Nutritional information

Nutritional values Per 100g Per piece (30g) % * per piece
Energetic value (kJ / kcal) 1929/463 580/139 7
FATS (g) 31,3 9,4 13
of which saturated fatty acids (g) 21,5 6,4 32
Carbohydrates (g) 38,3 11,5 4
of which sugars (g) 30,5 9,2 10
proteins (g) 6,5 2 4
Salt (g) 0,226 0,068 1

* Reference consumption of an ordinary adult (8 400 kJ / 2 000 kcal)

KINDER PINGUI CIRESE

Ingredients

Cherry preparation 20% (cherry puree (50%), glucose syrup, sugar, stabilizer: pectin acidity correctors: citric acid, malic acid natural flavor), chocolate 19.5% (sugar, cocoa mass, butter cocoa, emulsifier: lecithin (SOYBEAN), vanillin), MILK pasteurized (16.5%), sugar, palm oil, flour WHEAT, MILK defatted powder (4.5%), dextrose, BUTTER dehydrated, EGGS, defatted cocoa powder, yeast, natural flavors, emulsifier (mono- and diglycerides of fatty acids), salt, vanillin.


Kinder Pingui homemade recipe, perfect for the little ones

1. For starters, mix all the dry ingredients in the bowl. Using a mixer, beat the eggs with salt. Gradually add the sugar and mix very well. Add the vanilla essence and oil.

2. Gradually add the composition of dry ingredients over the egg mixture. Mix until you get a soft and homogeneous dough.

3. We pour the dough obtained in a form covered with baking paper. Bake in the preheated oven at 170 degrees Celsius for 12-15 minutes.

4. Mix the gelatin with cold water and leave it to hydrate. Using a mixer, beat the cream. Add condensed milk, honey and vanilla essence. Stir until smooth.

5. Add the melted gelatin over the cream. Mix very well, then divide the cream obtained into two equal parts. For the chocolate icing, mix the hot cream with the dark chocolate.

6. We cut the top obtained in two equal parts. Wallpaper a part with the previously prepared cream, and add a layer of glaze on top. Put the cake in the fridge for 1-2 hours to solidify.

7. After this time, take the cake out of the fridge and cover it with another layer of cream. On top, add the 2nd top and evenly, a layer of chocolate icing.

Keep the cake in the fridge for 1-2 hours before serving.


Kinder Pingui homemade recipe, perfect for the little ones

1. For starters, mix all the dry ingredients in the bowl. Using a mixer, beat the eggs with salt. Gradually add the sugar and mix well. Add the vanilla essence and oil.

2. Gradually add the composition of dry ingredients over the egg mixture. Mix until you get a soft and homogeneous dough.

3. We pour the dough obtained in a form covered with baking paper. Bake in the preheated oven at 170 degrees Celsius for 12-15 minutes.

4. Mix the gelatin with cold water and leave it to hydrate. Using a mixer, beat the cream. Add condensed milk, honey and vanilla essence. Stir until smooth.

5. Add the melted gelatin over the cream. Mix very well, then divide the cream obtained into two equal parts. For the chocolate icing, mix the hot cream with the dark chocolate.

6. We cut the top obtained in two equal parts. Wallpaper a part with the previously prepared cream, and add a layer of glaze on top. Put the cake in the fridge for 1-2 hours to solidify.

7. After this time, take the cake out of the fridge and cover it with another layer of cream. On top, add the 2nd top and evenly, a layer of chocolate icing.

Keep the cake in the fridge for 1-2 hours before serving.


Video: Kinder Pingui - Малиновое сияние (June 2022).


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