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13
4.
When cool to touch, place wax paper over top and turn over on flat surface.
Carefully pull off parchment. Using sharp scissors, trim the wax paper, and cut
the leather into five 6cm wide strips. Roll up each strip and seal with fun tape or
baking twine. Store at room temperature in an airtight container up to a week.
Dessert Wontons Two Ways
Get everyone involved in creating their own wonton at your next party. Sure to
make a sweet memory.
Makes 24 wontons
Chocolate-Peanut Butter-Banana:
¼ Cup thickened cream
30g Dark cooking chocolate, finely chopped
½ Cup smooth peanut butter
24 1½ cm thick slices of banana, (about 2 ripe bananas)
Wontons:
1 Egg
1 Tablespoon water
24 Wonton wrappers, square
Nonstick cooking spray
Icing sugar for dusting
1. Heat cream in a saucepan over low - medium heat until just simmering.
Remove from heat, add chocolate and let stand for about 3 minutes. Using a
heatproof spatula or whisk, stir until smooth and shiny. Allow to cool slightly.
2. Meanwhile, in a small bowl, mix the egg with 1 tablespoon of water. Lay out
wonton wrappers, starting with 12 (keeping the remaining 12 covered with
a damp towel). Working quickly, put one slice of banana into the center of
each wrapper, topped with 1 teaspoon of peanut butter and 1 teaspoon of
chocolate ganache. Use your finger to paint the edges of each wrapper with
the egg wash. Shape each wonton by pinching the opposing corners of each
square together. Repeat with remaining 12 wrappers.
3. Place the Air Fryer Basket onto the Baking Tray/Drip Pan. Arrange wontons
in the Air Fryer Basket. Lightly spray with oil. Slide basket into rack Position
2. Select Air Fry with temperature set to 180°C for 8 minutes, cooking until
golden brown. Remove wontons from basket.
Serve warm, dusted lightly with icing sugar and cinnamon. Not that they will
likely hang around, but these doughnuts are best eaten just after cooking.
Raspberry White Chocolate Muffins
Makes 12 servings
95g White chocolate buds
125g Caster sugar
330g Plain self-raising flour
125g Raspberries, frozen
1 Egg, lightly whisked
125ml Canola oil
185ml Buttermilk
1. Line a 6x ½ cup muffin tray with muffin cases.
2. Combine chocolate, sugar and flour in a large bowl. Coarsely chop half the
raspberries then add all raspberries to the bowl.
3. Combine egg, oil and buttermilk whisk together. Once whisked, add to the
dry ingredients. Gently stir until just combined. Ensure not to over mix.
4. Spoon mixture into the cases and bake for 20 minutes or until golden and
cooked through. Remove muffins to a cooling rack and repeat baking pro-
cess with the remaining muffin mix.
5. Select Bake to cook at 180°C for 20 minutes.
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