Matcha milk bread turtles

• Vegetarian

• Produce

  • 12 g Matcha

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Active dry yeast
  • 12 Black sesame seeds
  • 270 g Bread flour
  • 1 tbsp Cocoa powder
  • 3 tbsp Flour
  • 5 g Instant yeast we use saf instant gold
  • 1/3 cup Rice flour
  • 4 g Salt, fine grain
  • 1/2 tsp Salt
  • 100 g Sugar
  • 1 tbsp Sugar
  • 1 Sugar
  • 1 tsp Vanilla extract
  • 90 g White chocolate

• Oils & Vinegars

  • 1 1/2 tsp Vegetable oil

• Dairy

  • 28 g Butter, unsalted
  • 4 g Dry milk, non-fat
  • 1/4 cup Milk
  • 70 g Whole milk

• Liquids

  • 1/2 cup Water

Found on ful-filled.com

Directions

• In a small saucepan, whisk together the water, milk & flour - whisk until no lumps remain
• Heat this mixture over medium low heat, stirring constantly. The mixture will thicken & streaks from your whisk will appear, this usually takes about 3-5 minutes
• Remove from the heat & transfer the mixture from the saucepan to a clean bowl - let cool to room temperature
• Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer
• In a small bowl, whisk together the milk, vanilla, egg & the cooled tangzhong
• Add the liquid ingredients to the dry ingredients & with the dough hook knead blend for a few minutes until just combined (scraggy dough is okay)
• Add the melted butter & knead the dough for about 7-10 more minutes - it will feel elastic & slightly sticky
• Knead the dough into a ball shape & place into a greased bowl. Cover & place in a warm place to rise for 1 1/2 hours
• After dough is done rising, weigh your dough & divide it into 8 equally sized pieces (mine weighed about 72g each)
• Reserve 2 of the pieces for the heads & feet of the turtles
• Flatten each piece of dough into about a 4-5 circle & add 15g of chopped white chocolate to the flattened dough, pressing the chocolate into the dough. Fold the dough up & around the white chocolate, pressing the dough together to ensure it is well sealed
• Flip over the dough so the sealed side is facing down - repeat with the other 5 pieces of dough & the turtle bodies are done
• Place the turtle bodies on a parchment lined baking sheet, leaving 2 in between each turtle
• Take 1 of the reserved balls of dough & divide it into 6 equally sized pieces (mine weighed about 12g each) - Roll each piece into a sphere & gently pinch one end of the sphere, slip the pinched end under the turtle body & press the body down at their meeting point, repeat until all of the bodies have heads
• Take the other reserved ball of dough & divide it into 6 equally sized pieces (mine weighed about 12g each) & then divide each of these pieces into 4 small pieces (my small pieces weighed about 3g each) leaving you with 4 small balls of dough per turtle for the feet (24 total small pieces)
• Shape each of the 4 small balls of dough into an oval, pinching one end of each oval. Slip the pinched ends under the turtle body placing them where the turtles feet need to be
• Once all turtles have heads & feet, make the eyes by taking 2 black sesame seeds & place them onto each head, gently pressing them into the dough with a toothpick
• Cover the completed turtle rolls with plastic wrap & put in a warm place to rise for about 30 minutes
• While the turtles are rising make the dutch crunch
• In a small bowl whisk together the dutch crunch ingredients until smooth. Cover with plastic & leave to rise while the turtles are rising
• When turtles are done rising, pre-heat oven to 350F - Stir the dutch crunch topping until smooth & then coat the top of each turtle body with the dutch crunch topping, spreading it evenly with a spoon until all of the topping is used up
• Sprinkle the dutch crunch coating with sugar & then bake the rolls for 20 minutes
• Remove from oven & place turtles on a rack to cool for about 10-15 minutes
• Enjoy turtles while still warm from the oven - this is when they are at their best - otherwise, store in an airtight container & re-heat in the microwave for about 20 seconds