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Easy desserts, cakes and doughs
Bread rolls
1
⁄
cup (125ml) tepid water
2
1 tablespoon vegetable oil
200g bread flour
1
⁄
teaspoon salt
4
1
⁄
teaspoon sugar
2
1
⁄
teaspoon dry yeast
2
1. Place water, oil then dry ingredients into the
chopping bowl.
2. Assemble the Wizz Stick on the chopping bowl
and process the ingredients until a dough ball
forms (about 15 seconds). If necessary, interrupt
the process and add a little more water to form
the dough.
3. Remove the dough from the bowl and place
onto a lightly floured surface. Knead dough to
form a smooth ball.
The process can be repeated to produce more
bread rolls.
Note
4. Place the dough into a lightly greased glass bowl,
cover and place in a warm position until the dough
has doubled in size.
5. Remove the dough and cut evenly into two.
Knead into rolls and place on a lightly greased
baking tray.
6. Place the tray into a warm position until the rolls
have doubled in size.
7. Bake in a preheated moderate oven 180ºC for
15 minutes or until cooked and golden brown.
R10
One bowl cake
1
1
⁄
cups self raising flour
2
1 cup castor sugar
125g butter, melted
2 60g eggs, lightly beaten
1 teaspoon vanilla
1
⁄
cup milk
2
1. Place flour, sugar, butter and eggs into a medium
mixing bowl.
2. Place the Wizz Stick Whisk into the ingredients and
whisk until just combined (about 30 seconds).
3. Combine vanilla and milk and whisk into flour
mixture until just combined (about 30 seconds).
4. Pour cake mixture into a greased and base line
20cm round cake pan.
5. Bake in preheated moderate 180ºC oven for
30-35 minutes or until cooked and golden brown.
Flavour variations
Chocolate
Substitute
1
⁄
cup self raising flour with
1
⁄
cup cocoa.
4
4
Banana
1
1
Add
⁄
cup mashed bananas and
⁄
teaspoon
4
2
bicarbonate of soda with vanilla and milk.
Crepe batter
10
1
1
⁄
cups plain flour
2
Pinch salt
2 60g eggs
1
1
⁄
cups milk
2
1 tablespoon oil
1. Place all ingredients into a medium mixing bowl.
2. Place the Wizz Stick into the ingredients and blend
until just combined (about 40 seconds).
1
3. Pour
⁄
cup of mixture into a preheated and lightly
4
greased frypan. Cook until light golden brown, turn
and cook other side. Remove, keep warm. Repeat
with remaining mixture.
4. Serve hot drizzled with lemon juice and sprinkled
with castor sugar.
Easy Swiss chocolate mousse
10
800ml thickened cream
3 60g eggs
2 x 200gms dark Toblerone chocolate,
melted
1. Place cream into a medium mixing bowl.
2. Place the Wizz Stick Whisk into the ingredients and
whisk until cream has doubled in size and soft
peaks formed.
3. Place the eggs into a separate mixing bowl and
whisk until smooth and creamy. Slowly whisk in
the cooled chocolate.
4. Fold the whipped cream into chocolate and
egg mixture.
5. Pour mixture into individual serving dishes, cover
and refrigerate for several hours or overnight
before serving
R11
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