1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 min. Remove the cover and knead the dough a few times with a spatula. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) a few more times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Cover and let them rest about 10 to 15 minutes.
3. Then fold both ends over the center. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
5. Pre-heat the oven to 240℃ degree.
6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife.
7. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes. Let it cool on a wire rack.
1. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
2. Cut a piece of parchment paper to cover the bottom and sides of a 26x30cm jelly-roll pan.
3. Sift flour, cocoa and coffee powder into a medium bowl and set aside. Pre-heat the oven to 190C degree.
4. Beat the eggs and sugar with an electric hand mixer in another medium bowl, using a hot bath until it gets creamy.
5. Add the sifted flour mixture and mix gently using spatula until smooth.
6. In a small cup, add butter and milk and microwave it for 15sec at 600W. Gently mix until completely melted. Then add into the mixture gently. Mix well to combine.
7. Pour the batter into the prepared sheet pan, flatten the surface with a spatula. Tap gently the bottom of the pan to punch out the air.
8. Bake for about 12 minutes or until a cake tester inserted in the middle comes out clean.
9. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper from the cake (I even use A4 paper sheets sometimes!). Cover the cake and let it cool down completely.
10. Combine sugar and heavy cream in a bowl and whip until firm-peak. Add crushed oreo and mix.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
11. Spread the whipped cream from #10. Spread more thinly along the front edge of the cake (the part that will be rolled last).
12. Roll the cake together with the parchment paper and then tighten the paper to firm it up. Wrap the paper firmly around the cake. Refrigerate a few hours to set.
1. In a heat-safe bowl, add rice flour, sugar, grated parmesan and salt. Mix well.
2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it for 30 sec at 600W if it was frozen) and sesame. Knead with your hand (or a spatula) until well combined. Pre-heat the oven to 200℃.
4. Spoon some rice mixture (about 1 to 2 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on a baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
NOTE : a thinner senbei will be crispier.
5. In a small bowl, add the dipping ingredients (soy sauce, mirin and sugar) and mix. Set aside.
6. Bake senbei 10 min, pull it out from the oven once and flip them all once. Brush the dipping sauce from #5 onto each senbei and sprinkle some nori over the sauce.
7. Then put it back to the oven and bake for another 10 min.
2. Flatten the nutella surface, using a bench scraper. Place in the freezer until frozen.
3. In your stand mixer bowl, add plain flour, salt, baking powder, sugar. Hand whisk together to combine.
4. In a heat-safe bowl, add water and milk. Microwave for 15 sec at 600W. Add dry yeast and a dash of sugar(extra), mix. Let it sit for a few minutes.
5. Add this milk mixture and lard to the mixer bowl flour mix from #3. Mix at the lowest speed for 10 minutes, scraping down the sides of the bowl as needed.
6. Transfer the dough out to a lightly floured bowl, wrap it in plastic wrap and let it rest for about 1 hour.
7. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape, divide the dough into 12 equal pieces. Shape each piece of dough into a ball, cover with a damp cloth and let it sit for 15 minutes (bench time).
8. Take one ball at a time (keep the ther balls covered with the damp cloth so that they don't dry up). Roll out the dough of each ball using a rolling pin until their diameter stretches to about 10 cm. The center should be thicker than the edge.
9. Take 1 frozen nutella dome at a time from the freezer and place in the center of the dough. Wrap and close the dough up to seal from the top. Place the bun seam side down on an individually cut baking paper and cover with a damp towel. Repeat and finish all the buns in this way.
NOTE Cover with a damp towel each time the bun is made to prevent dryness.
10. Arrange the buns in your steamer. Leave some space between buns. Wrap the lid of the steamer with a cloth. Steam for about 8 mins. Turn the heat off and leave the lid closed another 1 min before lifting it.
(If you cannot steam all of them at the same time, then keep them covered and in the fridge while they wait for their turn).