Place the
rice on a piece of parchment paper, wet your hands and shape the rice into the shape of a pizza or if you're feeling adventurous you can form it into a rectangle, or square even, just make sure the crust isn't to thin and the edges a little thicker.
Place the chilled dough
disk on a piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round, dusting with wheat flour as needed to prevent sticking.
I like to pat the dough into a rough but uniformly thick
log on a piece of parchment paper, then roll it up in the parchment paper as tightly as possible, and then again in plastic.
Or, you could put the truffles to set
on a piece of parchment paper instead, but then they would get a little bit of a «lip» at the bottom, from the excess chocolate dripping as they set...
When your Chocolate Brownie layers are cool, place a Chocolate Chip Cookie Dough Quest
Bar on a piece of parchment paper (sprayed with nonstick spray), microwave for 10 seconds, and roll out to the size of your baking pan.
Sprinkle tapioca
starch on a piece of parchment paper or silpat and place the dough on it, shaping it first into a rough ball before rolling it out with a rolling pin to 1 - inch thickness.
Now roll out your dough - flour your surface and rolling pin or roll your dough out
on a piece of parchment paper (be sure to flour the paper too!).
On a piece of parchment paper or a silcone baking mat that has been lightly dusted with flour, roll the dough into a long rectangle that is about 5 inches wide and 1/4 inch thick.
Roll out the dough (using flour if necessary to prevent sticking)
on a piece of parchment paper or a pizza peel dusted generously with semolina flour or cornmeal.
Trace a 10 ″ circle (or any shape you'd like that's approximately that size)
on a piece of parchment paper.
Now place
them on a piece of parchment paper in a steamer, cover it with the lid and steam the buns for about 15 minutes.