Panda rolls

Panda rolls

30 Min. Active
2 hr 45 Min. Total
338 kcal per piece
vegetarian
Nutritional value / piece: Fat: 12 g, Carbohydrate: 57 g, Protein: 11 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Knife
  • Measuring cup
  • Oven mitts
  • Pan
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Quadratische Springform (ca. 24 cm)
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

9 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

600 g half-white flour
¾ tsp salt
½ cube yeast (approx. 20 g
3 dl milk
1 egg
3 tbsp liquid honey
85 g butter
25 g dark chocolate
1 tbsp cocoa powder

Tins

a little butter

How it's done

The kids can help at the marked areas .

Dough

600 g half-white flour
¾ tsp salt
½ cube yeast (approx. 20 g
3 dl milk
1 egg
3 tbsp liquid honey
85 g butter

Mix the flour and salt in a bowl. Crumble the yeast, mix in. Combine the milk, egg and honey, add to the bowl, mix, knead to form a soft, smooth dough. Cut the butter into pieces, add to the dough, knead for a further 5 mins.

25 g dark chocolate
1 tbsp cocoa powder

Finely chop the chocolate, place in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, add the cocoa powder, stir until smooth, allow to cool slightly. Remove 120 g of dough, place in a bowl. Add the chocolate, knead into the dough. Cover the dark and light dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Tins

a little butter

Line the tin bases with baking paper, grease the sides. Divide the light dough into 9 equal pieces, shape into balls, place in the prepared tin with the sealed edge facing down. Cover and leave to rise for approx. 45 mins. Use the dark dough to make eyes, ears and noses, place on the dough balls.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the rolls to cool on a rack.

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