Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Glass
Measuring cup
Oven mitts
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Cooling rack
Dough scraper
Ingredients
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
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, cocoa powder, sugar, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Wands
Divide the dough into approx. 25 portions, roll by hand into wands approx. 25 cm long. Place on two baking trays lined with baking paper, brush with cream.
To bake
Approx. 15 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool on a rack.
Magic wands
Melt the cake icing in a hot bain-marie or microwave, pour into a tall container. Dip the wands half way into the icing, decorate with sprinkles, leave to dry.
| Tip: | Use different types of cake icing and sugar sprinkles. |
|---|
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