I’m suffering from a serious matcha obsession.
It really doesn’t help that my favorite color happens to be green. Nor the fact that there are all kinds of matcha mix and brands. Being the crazy person that I am, I just can’t resist experimenting. Which one will perfume my bread with sweetest flavors? Which one will retain its beautiful bright green colors? I feel a little guilty saying that I must have at least 5 different brand/mix of matcha powder in my apartment at the moment. Oh, I haven’t stopped discovering new ones (oops).
不只是濃郁的茶香，而是它翠綠的顏色。市面上的抹茶好多，我也不停的嘗試各種品牌，哪個比較濃? 哪個比較綠? 整個人很失控的一直購買不同的抹茶粉，實驗不同的抹茶料理。現在的我開始覺得有點慚愧，家裡的抹茶粉突然之間有四、五種。但我經過任何超市或可能會賣抹茶粉的商店都會忍不住進去晃一晃，晃一晃的後果就是又會增加新材料…(剁手)
On a normal basis, I make a lot of bagels, loaves, and buns – which proves to be most versatile in terms of adding toppings or substantial protein for an on the go breakfast, which is when I usually consume bread anyway. But lately, I feel like working a little harder – adding a few more techniques under my belt and work with more components. That’s why I couldn’t resist adding red beans AND mochi for the filling.
I first saw turtle bread at the Yamazaki bakery next to my office. Trust me, I’m a sucker for kawaii food – it’s ten times better if the food actually tastes good. Anyway, I really wanted to learn how to recreate them. So I found a recipe for the dutch crust that incorporates cocoa powder, giving them a beautiful dark shade that resembles the perfect turtle shell.
I think my turtle turned out better than the original. Am I right? Or am I right? XD
The bread is made with the tongzhong technique, which is simply heating up part of the dough mixture to create a smoother silkier texture. Make sure that you heat the dough just enough so that it starts getting thick, once thickened, quickly remove the pan from the heat to prevent your tongzhong from overcooking. I remember back in middle or high school when 7-11 came out with a series of tongzhong bread that became so popular because of it’s extra soft texture. At the time, it seems like some magical mysterious texture that makes bread ten times softer. This is the first time I incorporated this technique into my baking, I didn’t realize it was so easy! Love it.
So the next important ingredient is the “Matcha Powder”. To be honest, I didn’t know there was a difference between “Green Tea Powder” and “Matcha Powder” – and for the longest longest time, I was using green tea powder and wondered why my matcha baked goods were slightly bitter and never green enough.
I finally decided to ask google.
Apparently, you can distinguish green tea and matcha powder by its color, taste, and texture.
Matcha vs Green Tea Powder
Matcha tea powder appears brighter green than ordinary green tea, which can look brown and dull. Matcha green tea powder generally tastes better and has a velvety texture while green tea powder has a tendency to be more bitter and feels gritty like crushed up leaves.
My favorite part is the unexpected filling! The surprise everyone gets when they bite into the fluffy shells and instantly messages me to say, there’s MOCHI inside!
My turtle army immediately became a big hit among my family, friends, and colleagues. I’m so glad that this little creation brighten so many people’s day. Look at the turtle! How can it not?
So i’ve already done several batches of them. The other day I made 16 turtles in one afternoon and having a small oven, I can only bake about 5-6 turtles in one go. Speaking frankly, I’m quite tired of making these little guys now. Although the end results are very very therapeutic. Don’t worry though, I’m sure my turtle army will be back in full force sooner or later.
- ⅓ cup bread flour
- 1 cup water
- 5 cups of bread flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 4 teaspoon yeast
- 3 tablespoons japanese matcha powder
- 1 cup milk
- 2 large eggs
- Tongzhong from above
- 100g glutinous rice flour
- 30g tapioca starch
- 50g sugar
- 1 teaspoon olive oil
- 160ml water
- ⅓ cup brown rice flower
- 1 tablespoon cocoa powder
- 3g yeast
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ½ teaspoon olive oil
- 100ml warm water
- A small handful of Black sesame
- First make the tongzhong. In a cooking pan, mix bread flour and water. Heat stove top and slowly whisk the ingredients together to form a thick creamy paste. Set aside to cool.
- In a large mixing bowl, mix together dry ingredients before adding the wet ingredients. Using the dough hook, knead the dough for 10-15 minutes before letting it proof for at least 1 hour.
- At the meantime, you can make the mochi and chocolate crust. For the mochi, whisk the ingredients together and let it steam for 20 minutes.
- In a small bowl, whisk together the ingredients for the chocolate crust. It should be thick and creamy.
- Once your dough is ready, it’s time to shape the turtles. First separate the dough into 16 equal parts.
- Take one, leave a small portion for each turtle’s head and legs (approximately ⅕ of each portion). Use a rolling pin to flatten down the body, then add in the mochi and red bean paste. Fold the edges inwards and make sure everything is sealed tightly.
- Now shape the head and legs and put them into place. Take two black sesame and push them onto the head. (You may need to use a toothpick to make a slight indentation for the eyes).
- Finally spread the chocolate spread on top of the body. Now your turtles are ready for baking.
- Preheat your oven to 170C and bake for 15-20 minutes.
- You can stuff the turtles with different goodies, such as white chocolate.
- 油1 1/2茶匙
- 溫水 100ml
- 黑芝麻 適量