MATCHA MILK BREAD TURTLES #dessert #cake #healthyrecipe #pie #snack

This formula was conceived out of a fantasy. Everything began with an argue by Food52 supporter Sarah Jampel in her article about dutch crunch. She mentioned for somebody to make chocolate bread with a matcha dutch crunch pop and that solicitation got my wheels turning. I started to picture what this sort of portion would really resemble.

Understanding that a matcha dutch crunch garnish would dark colored and lessen its dynamic green shading, I at that point envisioned a matcha bread with a chocolate dutch crunch beating. In my brains eye, I could imagine this combo having an uncanny likeness to a turtle.

I got to building up the formula and late that night I longed for molding this matcha bread into little turtle moves with a chocolate dutch crunch besting for their shell. I woke up Monday morning, May 23rd, to discover through Instagram that for reasons unknown to be World Turtle Day. Predetermination had unfolded – these little matcha milk bread turtles were intended to be and nothing was going to prevent me from breathing life into them in time for them to be praised and make their reality debut on #worldturtleday!

I have dependably been an enormous dutch crunch fan. I went to secondary school down the road from a pastry kitchen that was notorious for its dutch crunch rolls (unfortunately the proprietors of this bread shop have since resigned and shut their entryways). A large number of my small secondary school understudy snacks comprised of one of those celebrated dutch crunch moves with a little pack of cream cheddar.

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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. 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)
4. Add the melted butter & knead the dough for about 7-10 more minutes - it will feel elastic & slightly sticky
5. 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

Source : bit.ly/2NHvFZ2

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