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KINDER COLAZIONE PIU’ anche Bimby

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Kinder Colazione Più

Dopo il gran successo ottenuto con i miei Kinder Brioss non potevano assolutamente mancare la versione scura di questa fantastica merendina quindi oggi vi presento.... Kinder Colazione Più (homemade). Una preparazione gustosa e genuina che non ha nulla da invidiare a quelle confezionate, anzi, ottenuta con tutti ingredienti freschi e farcita con una deliziosa crema senza uova.
Portata Brioche
Cucina Italian
Preparazione 45 minuti
Cottura 20 minuti
Lievitazione 3 ore 30 minuti
Tempo totale 1 ora 5 minuti
Porzioni 20 porzioni
Calorie 122kcal
Autore Vale

Ingredienti

  • 500 gr Farina mix cereali
  • 10 gr Cacao amaro
  • 10 gr Lievito di birra fresco
  • 100 gr Zucchero
  • 1 Uovo medio
  • 250 ml Acqua
  • 20 gr Caffè della moka
  • 1 cucchiaino Estratto vaniglia
  • 80 gr Olio semi
  • 1 cucchiaino Sale

Per la farcitura

  • 220 ml Latte intero
  • 50 gr Zucchero
  • 30 gr Amido di mais
  • 1 cucchiaino Cacao amaro
  • 1 cucchiaino Caffè solubile

Preparazione

  • Per la preparazione delle merendine Kinder Colazione Più unire nella ciotola della planetaria munita di gancio tutta la farina, il cacao amaro e il lievito sbriciolato, azionare la macchina e attendere che il lievito si polverizzi. Unire lo zucchero e continuare al lavorare, aggiungere anche l'uovo e aspettare che si asciughi.
  • Sempre lavorando aggiungere l'acqua, il caffè (non caldo) e l'estratto di vaniglia. Impastare a velocità media e man mano il composto comincerà a prendere la forma di un impasto bello corposo. Lavorare fino a che si staccherà dalle pareti e resterà aggrappato al gancio, a questo punto unire a filo l'olio e lasciare che si incorpori totalmente.
  • Trascorsi circa 5 minuti aggiungere il sale e lasciar lavorare. In totale il composto dovrà lavorare per circa 30 minuti avendo cura di capovolgerlo almeno un paio di volte. Quando l'impasto risulterà ben incordato ed elastico, trasferirlo su una spianatoia leggermente oleata.

Preparazione Bimby

  • Nel boccale pulito unire gli ingredienti nel seguente ordine: acqua, caffè, estratto vaniglia, uovo, lievito, zucchero, olio, farina, cacao e sale. Impastare 4 minuti vel. spiga. Estrarre dal boccale e trasferire su una spianatoia leggermente oleata. continuare come descritto sotto.

Finitura

  • Il composto risulterà leggermente appiccicoso, non usare altra farina ma ungetevi le mani con poco olio in modo che non vi si appiccichi alle mani e piegarlo più volte su se stesso, formare la classica sfera e adagiare in una terrina poco oleata.
  • Sigillare ermeticamente con della pellicola alimentare (io cuffia per doccia) e far lievitare in un luogo caldo fino a che sarà triplicato (circa 3 ore), oppure se come me preparate la sera porre la ciotola in frigo nella parte bassa e lasciar maturare per tutta la notte. Il giorno seguente basteranno 30 minuti a temperatura ambiente per poterlo adoperare.
  • Trascorso il tempo di lievitazione (o maturazione in frigo), spruzzare una teglia 20x30 cm con dello staccante e versare al suo interno il composto. Molto delicatamente esercitare una leggera pressione sull'impasto cercando di stenderlo il meglio possibile in tutta la teglia.
  • Lasciar lievitare per circa 30 minuti, spennellare con poco latte e cuocere in forno statico preriscaldato a 180° per circa 20 minuti. Una volta cotto, sfornare e lasciar intiepidire leggermente, poi sformare e far raffreddare su una gratella.

Preparazione Crema

  • Unire in un pentolino 200 ml di latte e lo zucchero, portare su fiamma dolce e attendere che cominci a sobbollire. Intanto in un bicchiere unire l'amido, il cacao amaro, il caffè solubile e stemperare con una frusta a mano, unire i 20 ml di latte tenuto da parte e mescolare fino a che le polveri saranno completamente sciolte.
  • Appena il latte comincerà a bollire, spostare dal fuoco e versare all'interno il composto (del bicchiere) mescolare per bene e riportare sul fuoco, continuare a mescolare fino a che la crema prenderà corpo. Continuare a mescolare velocemente, poi trasferire in una terrina e coprire con pellicola a contatto, lasciar raffreddare a temperatura ambiente.

Montaggio

  • A questo punto tutto sarà raffreddato, portare la base su un piano da lavoro, con un coltello eliminare i contorni cercando di renderli il più dritti possibile. Ricavare le vostre merendine ( la misura originale è di 3x12 cm), tagliare ogni merendina in 3 strati.
  • Mescolare con una frusta a mano la crema per ridarle corposità e trasferirla in una sac a poche, tagliare la punta di quest'ultima e procedere con la farcitura. Rimontare la merendina ormai farcita e ripetere l'operazione con gli altri tranci. Per le striscioline bianche in superficie, fondere poco cioccolato bianco e aiutarsi con uno stecchino per decorare.
  • Le Kinder Colazione Più sono finalmente pronte per essere gustate, i vostri bambini saranno entusiasti. Conservare sotto una campana di vetro o in sacchetti alimentari per mantenere la loro fragranza.

Note

Se questa ricetta ti è piaciuta vieni a visitare il sito deliziosetentazionidivale.it e se ti va lascia un commento 😉 😉
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Condividi

Vale

Sono Valentina, 34 anni, nata a Napoli , mamma di Mya e Amy a cui dedico la maggior parte della mia giornata. La mia passione più grande sono i dolci, mi rilasso Facendo una decorazione ad una torta e quasi mi emoziono a vedere la lievitazione di un impasto, insomma questo blog nasce con l'intento di condividere la mia passione e conoscenza, lontano da me voler insegnare qualcosa alle persone ma solo condividere la mia passione. Spero vi piacciano le mie creazioni......
Baci, DELIZIOSE TENTAZIONI di Vale

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