{"id":4319,"date":"2012-09-14T15:44:00","date_gmt":"2012-09-14T15:44:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4319"},"modified":"2012-09-14T15:44:00","modified_gmt":"2012-09-14T15:44:00","slug":"gefullte-knallbonbons","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/14\/gefullte-knallbonbons\/","title":{"rendered":"Gef\u00fcllte Knallbonbons"},"content":{"rendered":"

Zutaten<\/strong>
\n3 EL Weisse Sesamk\u00f6rner
\n75 g Gesch\u00e4lte Waln\u00fcsse
\n75 g Datteln ohne Kerne
\n1,5 TL Geriebene Orangenschale
\n1,5 TL Geriebene Zitronenschale
\n1\/3 Tasse Kokosraspeln
\n36 Wan-Tan-Teigh\u00fcllen, quadratische
\n1 l Erdnuss\u00f6l
\n1 Tasse Puderzucker
\nZubereitung<\/strong>
\nDieses „explosive“ Dessert verdankt seinem Namen der Tatsache, dass die mit Puderzucker best\u00e4ubten und mit Kokosnuss und Datteln gef\u00fcllte Wan-Tans wie Knallbonbons eingedreht werden.
\nDie Sesamk\u00f6rner in einer kleinen, ungefetteten Pfanne bei starker Hitze unter R\u00fchren r\u00f6sten, bis sie nach etwa zwei Minuten goldgelb sind. Sofort herausnehmen und beiseite stellen. Waln\u00fcsse und Mandelsplitter in einem Mixer mit Metallmesser f\u00fcllen und, w\u00e4hrend er die N\u00fcsse zerkleinert, die Datteln nachschieben. Sobald das Ganze nach etwa 30 Sekunden feingemahlen ist, Orangen- und Zitronenschalen, Kokosraspeln und Sesamk\u00f6rner zugeben. Den Mixer erneut kurz laufen lassen, um die Komponenten gleichm\u00e4ssig zu vermengen. Die Masse aus dem Mixer nehmen und mit den H\u00e4nden zu einer festen Kugel formen. Nun die Wan-Tan-Teigh\u00fclle so hinlegen, dass die Spitze auf den Arbeitenden zeigt. Zwei Teel\u00f6ffel der F\u00fcllmasse zu einem kleinen Zylinder ausformen und diesen quer \u00fcber die vordere Teigspitze legen. Die gegen\u00fcberliegende Spitze leicht mit Wasser befeuchten. Dann den Zylinder vom Arbeitenden weg in die Teigh\u00fclle einrollen. Die beiden seitlichen Spitzen auf den Innenseiten leicht anfeuchten und dann schraubenf\u00f6rmig zusammendrehen, so dass das Ganze wie ein Knallbonbon aussieht. Die anderen Teigh\u00fcllen auf gleiche Weise f\u00fcllen. Das Erdnuss\u00f6l in einer Pfanne von ca. 30 cm Durchmesser bei mittelerer Hitze heiss werden lassen. Es hat die richtige Temperatur, wenn ein kleiner, hineingeworfener Wan-Tan-Streifen \u00fcber die Oberfl\u00e4che springt. Jeweils etwa 12 Wan-Tans in dem \u00d6l frittieren, bis sie nach etwa einer Minute ganz eben goldgelb sind. Die herausgehobenen Wan-Tans auf einem Drahtrost abtropfen lassen und mit Puderzucker bestreuen. Nach dem Abk\u00fchlen in einem luftdicht verschlossenen Beh\u00e4lter aufbewahren, in dem sie sich ungef\u00e4hr drei Tage knusprig halten. Auf einem h\u00fcbschen Tablett zusammen mit einem Dessert servieren. Besonders lecker passen sie mit Mango-Sorbet zusammen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 3 EL Weisse Sesamk\u00f6rner 75 g Gesch\u00e4lte Waln\u00fcsse 75 g Datteln ohne Kerne 1,5 TL Geriebene Orangenschale 1,5 TL Geriebene Zitronenschale 1\/3 Tasse Kokosraspeln 36 Wan-Tan-Teigh\u00fcllen, quadratische 1 l Erdnuss\u00f6l 1 Tasse Puderzucker Zubereitung Dieses „explosive“ Dessert verdankt seinem Namen der Tatsache, dass die mit Puderzucker best\u00e4ubten und mit Kokosnuss und Datteln gef\u00fcllte Wan-Tans … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,22,18],"tags":[],"class_list":["post-4319","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-desert","category-gemuse","item-wrap"],"yoast_head":"\nGef\u00fcllte 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Mai 2011","format":false,"excerpt":"Zutaten: 2 Passionsfr\u00fcchte 150 ml Maracujasaft 12 Quadratische Wan-Tan-Bl\u00e4tter (gibt es im Tiefk\u00fchlregal) 12 Kugeln Raffaello; fertiges Kokosgeb\u00e4ck 1 Eigelb 400 ml Erdnuss\u00f6l zum Frittieren 2 EL Puderzucker 1 EL Currypulver zum Best\u00e4uben Zubereitung: Passionsfr\u00fcchte halbieren. Fruchtfleisch herauskratzen, mit Maracujasaft verr\u00fchren. Nun die Wan-Tan-Bl\u00e4tter auftauen lassen, nebeneinander legen, je 1\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":718,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/tiramisutorte\/","url_meta":{"origin":4319,"position":4},"title":"Tiramisutorte","author":"Steffen","date":"17. 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