Matcha Milk Bread Turtles
This recipe was born out of a dream. It all started with a plead by Food52 contributor Sarah Jampel in her article about dutch crunch.
THE RECIPE
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:
- 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
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