2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.
60g white chocolate
1. Place flour, sugar, salt in a food processor and process to mix, then add butter and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
2. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
3. Place them on the baking sheet you prepared.
4. Bake them for about 8 to 10 mins preheated oven (180℃). Let the pocky cool down completely.
5. Process the cookies to a fine crumb in a food processor. Set aside.
6. Melt the white chocolate in a hot water bath (50℃), brush the chocolate all sides of pocky, let the excess drip off. Immediately sprinkle oreo crumbs over the chocolate. Repeat all pocky to finish. Place on the plate and chill until chocolate has set.
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.
20g white chocolate (optional) - cut into small pieces
1. Preheat the oven to 180℃ degree.
2. Place flour, black cocoa powder and sugar in a food processor and process to mix, then add butter, water and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
3. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
4. Place them on the baking sheet you prepared.
5. Bake them for about 10 to 12 mins. Let the pocky cool down completely.
If you want to decorate with white chocolate
6. Melt the white chocolate in a hot water bath (50℃), dip the end of the pocky (about 1cm) into chocolate. Let the excess drip off, and place on the plate. Let stand until chocolate is set.
1. Add water, bread flour (and gluten, optionally), black cocoa powder, sugar, salt, glucose syrup and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
2. After 5 min add butter in the pan and add yeast in the yeast compartment.
3. When the dough cycle is complete, remove it from the machine and place on a floured surface.
4. Punch the dough down and divide it in 3 pieces. Cover them with a dry cloth. Let rest for about 15min.
5. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise, bringing both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing another in the center, and the last one at the other end of the pan.
Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
6. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
7. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.