Matcha Milk Bread Turtles
INGREDIENTS
·
For the roux
·
3 tbsp bread flour
·
60ml water
·
60ml milk
·
For the bread
·
300g bread flour
·
100g sugar
·
15g matcha
·
5g instant yeast
·
1/2 tsp fine grain salt
·
30g unsalted butter
·
70ml whole milk, room temperature
·
1 tsp vanilla extract
·
1 egg, beaten
·
For the filling
·
90g white chocolate, finely chopped
·
12 nigella seeds
·
For the crunch
·
1 1/2 tsp active dry yeast
·
60ml warm water
·
1 tbsp sugar
·
1 1/2 tsp sunflower oil
·
1/2 tsp salt
·
50g white or brown rice flour
·
1 tbsp cocoa powder
·
To finish
·
Sugar for sprinkling
INSTRUCTIONS
1. Make the roux - In a small saucepan, whisk together the
water, milk & flour - whisk until no lumps remain. Heat this mixture over a
medium low heat, stirring constantly. The mixture will thicken (about 3-5
minutes). Remove from the heat and set aside.
2. Make the dough - Whisk together the flour, sugar, matcha,
instant yeast, and salt in the bowl of a stand mixer.
3. To the roux add the butter, milk, vanilla, and egg &
then add to the dry ingredients and with the dough hook, knead for a few
minutes until just combined.
4. Knead the dough for about 10 minutes - it will feel
elastic & slightly sticky. Knead the dough into a ball shape & place
into a greased bowl. Cover and place in a warm spot to rise for 1 1/2 hours
5. Make the turtles - After the dough has proved, divide it
into 8 equally sized pieces. Reserve 2 of the pieces for the heads & feet
of the turtles. Flatten the 6 pieces of dough into about a 4-5" circle
& add 15g of chopped white chocolate to the centre, 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.
6. 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. 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 & then divide each of these pieces into 4 small
pieces leaving you with 4 small balls of dough per turtle for the feet. 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 turtle's
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
cling film & put in a warm place to prove for about 30 minutes.
7. Make the crunch - In a small bowl whisk together the
crunch ingredients until smooth. Cover with cling film and leave to rise while
the turtles are proving. When the turtles have risen, pre-heat the oven to
170c. Stir the crunch topping until smooth & then coat the top of each
turtle body, spreading it evenly with a spoon until all of the topping is used
up. Sprinkle with sugar & then bake the rolls for 20 minutes
8. Remove from the oven and place the turtles on a rack to
cool for about 10-15 minutes. Enjoy turtles while still warm from the oven,
otherwise store in an airtight container.
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