Matcha Milk Bread Turtles

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.

Matcha Milk Bread Turtles



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


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
  4. Get Full Recipe =>

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