Matcha Milk Bread Turtles
These Matcha Milk Bread Turtles feature a pillowy soft green tea milk bread, a crackly turtle shell topping, and a surprise molten white chocolate ganache center. A playful and delicious baking project!
Equipment
- Small saucepan
- Stand mixer
- Baking sheet
- Kitchen scale
Ingredients
FOR THE TANGZHONG:
- 3 tbsp flour (24g)
- 1/4 cup water (60ml)
- 1/4 cup milk (60ml)
FOR THE DOUGH:
- 270 g bread flour
- 100 g sugar
- 12 g matcha
- 5 g instant yeast
- 4 g fine grain salt
- 4 g non-fat dry milk powder
- 70 g whole milk, room temperature
- 1 tsp vanilla extract (4g)
- 1 egg, room temperature & whisked
- 28 g unsalted butter, melted & cooled
FOR THE FILLING, EYES & DUTCH CRUNCH:
- 90 g white chocolate, finely chopped
- 12 black sesame seeds
- 1 1/2 tsp active dry yeast (3g)
- 1/4 cup warm water (60ml)
- 1 tbsp sugar (12g)
- 1 1/2 tsp vegetable oil (12.5g)
- 1/2 tsp salt (2g)
- 1/3 cup rice flour (50g) (use white or brown rice flour- not Mochiko sticky rice flour)
- 1 tbsp cocoa powder (7.5g)
- sugar for sprinkling
Instructions
Prepare the Tangzhong and Ganache
- Cook the Tangzhong: In a small saucepan, whisk the flour, water, and milk until completely smooth. Set over medium-low heat and stir constantly for 3-5 minutes, until it thickens into a glossy paste. Scrape into a bowl and let it cool completely to room temperature.
- Make the ganache filling: Place the finely chopped white chocolate in a heatproof bowl. Warm 30g of heavy cream (not listed in ingredients, but required by instructions) until simmering, then pour over the chocolate. Let it stand for 2 minutes.
- Chill the filling: Whisk the chocolate and cream until smooth. Cover and refrigerate for 30-45 minutes, until firm enough to scoop. Divide into 6 equal balls and keep chilled.
Mix, Knead, and Proof the Dough
- In a stand mixer bowl, whisk together bread flour, sugar, matcha, instant yeast, salt, and dry milk powder. In a separate bowl, whisk the room-temperature milk, vanilla, whisked egg, and cooled Tangzhong. Pour the wet ingredients into the dry ingredients and knead with the dough hook until a shaggy dough forms.
- Add the melted and cooled butter. Continue kneading for 7-10 minutes until the dough is smooth, elastic, and slightly sticky.
- Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for 1.5 hours, or until doubled in size.
Shape the Turtle Bodies, Heads, and Feet
- Gently press down the risen dough. Divide it into 8 equal pieces. Set aside 2 pieces for heads and feet. Use the remaining 6 for the turtle bodies.
- Flatten each body piece into a 4-5 inch circle. Place one chilled ganache ball in the middle, pull the dough up and around it, and pinch the seam very firmly to seal. Place seam-side down on a parchment-lined baking sheet, leaving space between them.
- For the heads, divide one reserved dough piece into 6 equal parts. Roll into balls, pinch one end, and tuck the pinched end under a turtle body. For the feet, divide the second reserved piece into 24 tiny pieces (4 per turtle), shape into ovals, and tuck under the body.
- Press 2 black sesame seeds into each head for eyes. Cover the turtles loosely and let them rise in a warm place for about 30 minutes.
Add the Dutch Crunch and Bake
- While the turtles proof, mix the Dutch crunch topping. Whisk the active dry yeast, warm water, sugar, vegetable oil, salt, rice flour, and cocoa powder until smooth. Cover and let it sit for 30 minutes until airy.
- Preheat the oven to 350°F (175°C). Stir the topping again, then spoon and spread it over the turtle bodies only, leaving heads and feet uncovered. Sprinkle the shells with sugar.
- Bake for 20 minutes, until the shells are cracked and golden. Let the turtles cool on a wire rack for 10-15 minutes before serving. They are best served warm.
Notes
Storage: Store cooled turtles in an airtight container at room temperature for up to 3 days. To refresh, microwave a single turtle for 15-20 seconds to restore softness. Freezing: Bake and cool the turtles completely. Freeze them in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and warm briefly before serving. Pro Tip: Use a kitchen scale for precise measurements, especially for the dough and topping. Ensure the ganache filling is well-chilled and firmly sealed within the dough to prevent leaks during baking. Troubleshooting: For the classic crackled 'turtle shell' effect, you must use regular white or brown rice flour. Do not use glutinous or sticky rice flour (like Mochiko), as it will not crack. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 480kcalCarbohydrates: 75gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 120IUVitamin C: 0.5mgCalcium: 80mgIron: 2mg
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