| Ingredient | Method |
| Black Sesame Dough: 300g japanese bread flour 75g oreo cookies 100g milk 40g milk powder 90g caster sugar 1 tsp salt 4-5g instant yeast ±90g water, divided use 30g butter | FOR STAND MIXER WITH DOUGH HOOK: 1. Blend oreo cookies and milk until smooth. 2. Place all the ingredients and 70g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 3. Cover with plastic wrap, set aside about 2 hours for ferment. 4. Once dough has risen, place each on a floured surface and knead and flatten into big rectangle. Roll into Swiss roll style. 5. Divide each dough into 2 equal portions. Flatten doughs into a rectangle size as same as loaf pan. 6. Place in 2 greased loaf pans and let dough prove for second time (about 45min-1 hr). |
| Cake: 5B Egg yolks 20g caster sugar 75g Oreo 75g veg oil 115g milk 105g LP flour 1tsp baking powder 5 B egg whites 70g caster sugar 1/4tsp cream of tartar | 1. Preheat oven to 180C, top and bottom heat. Blend oreo cookies and milk until smooth. 2. Beat the egg yolks and sugar until light. Mix the veg oil and oreo milk until blended. Pour the dry ingredients and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue of first portion into oreo yolks mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined. 5. Pour the cake batter onto the dough (after 2nd fermentation is complete). Top with crushed oreo (optional). 6. Bake at pre-heated oven at 160c for 50mins-55mins |
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