Matcha Milk Bread Turtles

These matcha milk bread turtles are not just totally adorable, they are super delicious with a white chocolate filling as an extra sweet surprise!

Ingredients:

FOR THE TANGZHONG:

• 3 tbsp (24g) flour
• 1/4 cup (60ml) water
• 1/4 cup (60ml) milk

FOR THE DOUGH:

• 270g bread flour (we use King Arthur Organic)
• 100g sugar
• 12g matcha (we use Encha)
• 5g instant yeast we use Saf Instant Gold)
• 4g fine grain salt
• 4g non-fat dry milk powder (we use Now Foods Organic)
• 70g whole milk, room temperature
• 1 tsp (4g) vanilla extract
• 1 egg, room temperature & whisked
• 28g unsalted butter, melted & cooled

FOR THE FILLING, EYES & DUTCH CRUNCH:

• 90g white chocolate, finely chopped
• 12 black sesame seeds
• 1 1/2 tsp (3g) active dry yeast
• 1/4 cup (60ml) warm water
• 1 tbsp (12g) sugar
• 1 1/2 tsp (12.5g) vegetable oil (we used avocado oil)
• 1/2 tsp (2g) salt
• 1/3 cup (50g) rice flour (use white or brown rice flour- not Mochiko sticky rice flour)
• 1 tbsp (7.5g) cocoa powder
• sugar for sprinkling

Instructions:

FOR THE TANGZHONG:

1. In a small saucepan, whisk together the water, milk & flour - whisk until no lumps remain
2. 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
3. Remove from the heat & transfer the mixture from the saucepan to a clean bowl - let cool to room temperature

FOR THE DOUGH:

1. Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer
2. In a small bowl, whisk together the milk, vanilla, egg & the cooled tangzhong
3. Get full recipe==>>ful-filled.com