Matcha Milk Bread Turtle Buns

Описание: TANGZHONG:
3 tbsp (24g) flour
1/4 cup (60ml) water
1/4 cup (60ml) milk

DOUGH:
9.5 oz / 270g / about 1 2/3 cups bread flour or all purpose
3.5 oz/ 100g / about 1/2 cup sugar
4 tsp/ 12g matcha green tea powder
2 tsp / 5g instant active dry yeast
1 tsp / 4g salt
2 tsp / 4g non-fat dry milk powder
4.5 tbsp / 70 ml milk, warm to the touch
1 tsp (4ml) vanilla extract
1 egg lightly beaten
2 tbsp /28g butter, melted & cooled

FOR THE FILLING, EYES and SHELL (DUTCH CRUNCH):
1/2 cup white or dark chocolate, finely chopped (I used chips)
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
1/2 tsp /2g salt
1/3 cup /50g rice flour
1 tbsp /7.5g unsweetened cocoa powder
sugar for sprinkling

To make the tangzhong:
Whisk together the flour, water and milk in a small saucepan until smooth.
Cook over medium heat stirring constantly until it thickens up enough so that your whisk or spoon leave streaks in the mixture (see video for visual of this)
Transfer to a medium sized bowl and allow to cool to room temperature.

Dough:
Stir the yeast into the warm milk and stir until dissolved.
Take the bowl with the tangzhong and add to it the milk/yeast mixture, egg, vanilla and melted butter. Whisk all together until smooth, set liquid mix aside.
In the bowl of a stand mixer whisk together the flour, sugar, matcha, salt and milk powder.
Add the liquid mix to the dry ingredients.
Put the dough hook on your mixer and mix for about ten minutes.
Remove dough from bowl and make ball with it. If it is super sticky and not elastic, add bits of flour and knead lightly until elastic and not too sticky.
Place dough ball in a greased bowl and cover. Place in a warm place to rise for 1.5 hours.

Take the dough and make the turtles as described in the video.
Cover (grease the plastic wrap) and allow to rise for 30 minutes.

For the shell (dutch crunch) topping.
Blend the yeast into the water.
Whisk together the rice flour, cocoa, sugar and salt.
Pour the yeast/water into the dry ingredients and add the oil.
Blend until smooth, cover and allow to rise for about 25 minutes.

Spread the shell (dutch crunch) topping on top of the turtles.
Bake for 20 minutes at 350 F.
Allow to cool on wire rack for 15 minutes before eating.

Recipe found here: http://www.ful-filled.com/2016/05/27/...

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My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :) http://bit.ly/1TClroH