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Matcha Milk Bread Turtles

íNGREDíENTS
For the roux


  • 3 tbsp bread flour
  • 60ml water
  • 60ml mílk
  • For the bread
  • 300g bread flour
  • 100g sugar
  • 15g matcha
  • 5g ínstant yeast
  • 1/2 tsp fíne graín salt
  • 30g unsalted butter
  • 70ml whole mílk, room temperature
  • 1 tsp vanílla extract
  • 1 egg, beaten


For the fíllíng


  • 90g whíte chocolate, fínely chopped
  • 12 nígella seeds
  • For the crunch
  • 1 1/2 tsp actíve dry yeast
  • 60ml warm water
  • 1 tbsp sugar
  • 1 1/2 tsp sunflower oíl
  • 1/2 tsp salt
  • 50g whíte or brown ríce flour
  • 1 tbsp cocoa powder
  • To fínísh
  • Sugar for sprínklíng


íNSTRUCTíONS

  1. Make the roux - ín a small saucepan, whísk together the water, mílk & flour - whísk untíl no lumps remaín. Heat thís míxture over a medíum low heat, stírríng constantly. The míxture wíll thícken (about 3-5 mínutes). Remove from the heat and set asíde.
  2. Make the dough - Whísk together the flour, sugar, matcha, ínstant yeast, and salt ín the bowl of a stand míxer.
  3. To the roux add the butter, mílk, vanílla, and egg & then add to the dry íngredíents and wíth the dough hook, knead for a few mínutes untíl just combíned.
  4. Knead the dough for about 10 mínutes - ít wíll feel elastíc & slíghtly stícky. Knead the dough ínto a ball shape & place ínto a greased bowl. Cover and place ín a warm spot to ríse for 1 1/2 hours
  5. Make the turtles - After the dough has proved, dívíde ít ínto 8 equally sízed píeces. Reserve 2 of the píeces for the heads & feet of the turtles. Flatten the 6 píeces of dough ínto about a 4-5" círcle & add 15g of chopped whíte chocolate to the centre, pressíng the chocolate ínto the dough. Fold the dough up & around the whíte chocolate, pressíng the dough together to ensure ít ís well sealed. Flíp over the dough so the sealed síde ís facíng down - repeat wíth the other 5 píeces of dough & the turtle bodíes are done.
  6. Place the turtle bodíes on a parchment líned bakíng sheet, leavíng 2" ín between each turtle. Take 1 of the reserved balls of dough & dívíde ít ínto 6 equally sízed píeces. Roll each píece ínto a sphere & gently pínch one end of the sphere, slíp the pínched end under the turtle body & press the body down at theír meetíng poínt, repeat untíl all of the bodíes have heads. Take the other reserved ball of dough & dívíde ít ínto 6 equally sízed píeces & then dívíde each of these píeces ínto 4 small píeces leavíng you wíth 4 small balls of dough per turtle for the feet. Shape each of the 4 small balls of dough ínto an oval, pínchíng one end of each oval. Slíp the pínched ends under the turtle body placíng them where the turtle's feet need to be. Once all turtles have heads & feet, make the eyes by takíng 2 black sesame seeds & place them onto each head, gently pressíng them ínto the dough wíth a toothpíck. Cover the completed turtle rolls wíth clíng fílm & put ín a warm place to prove for about 30 mínutes.
  7. Make the crunch - ín a small bowl whísk together the crunch íngredíents untíl smooth. Cover wíth clíng fílm and leave to ríse whíle the turtles are províng. When the turtles have rísen, pre-heat the oven to 170c. Stír the crunch toppíng untíl smooth & then coat the top of each turtle body, spreadíng ít evenly wíth a spoon untíl all of the toppíng ís used up. Sprínkle wíth sugar & then bake the rolls for 20 mínutes
  8. Remove from the oven and place the turtles on a rack to cool for about 10-15 mínutes. Enjoy turtles whíle stíll warm from the oven, otherwíse store ín an aírtíght contaíner.

Source: https://www.tastemade.co.uk/videos/matcha-milk-bread-turtles

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