Sabtu, 14 Juli 2018

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