Matcha Turtle Buns 🐢

Updated at: Thu, 17 Aug 2023 02:46:56 GMT

Step 1

I recommend making this a day in advance so the pastry cream has time to fully chill and thicken but will still work if made the day of. The gelatin is highly recommended if you decided to make the pastry cream the day of. It helps thicken the cream much faster.

Step 2

In a bowl combine the eggs, sugar, cornstarch and matcha. Whisk till there are no more lumps.

Step 3

In a pot combine the cream and milk. Heat on the stove till steam arises. Then pour the liquids into the egg mixture in a steady stream, while whisking. Once all is incorporated, pour the mixture back into the pot and cook. Whisk the mixture continuously or the pastry cream can burn on the bottom. Cook until the mixture thickens and is no longer liquid-like.

Step 4

Mix lukewarm water with powdered gelatin. Let the gelatin bloom for a few minutes then add a tablespoon of water and microwave till liquid. Then add to pastry cream mixture. Add the butter to this stage as well.

Step 5

Using a baking spatula remove the pastry cream from the pot into a bowl. Place cling film wrap on top, making sure the plastic is directly touching the pastry cream. Place in fridge to chill.

Step 6

This can be made a day ahead and chilled. Or it can be frozen. Just thaw and it'll be ready to use. Will keep for 3 months in the freezer.

Step 7

Melt butter and add powdered sugar. Mix till combined.

Step 8

Add 1 large egg and vanilla then mix.

Step 9

Mix dry ingredients separately then add to the wet mixture.

Step 10

Place dough onto cling film, wrap, flatten and chill in the fridge.

Step 11

Combine all dry ingredients in a bowl. Mix till all is incorporated.

Step 12

Warm milk in the microwave. It should feel slightly warm to the touch but be careful not to heat too much as it can kill the yeast.

Step 13

Add warm milk and 3/4 of a large beaten egg to dry the ingredients. (if the egg is 50g total then add 23g) The rest of the egg will be used for egg wash!

Step 14

Knead the dough on low-medium speed till it looks shaggy. Will be very dry and will crumble a bit.

Step 15

Add softened butter to the dough. Keep kneading until the dough forms a translucent appearance when spread apart. The windowpane test is what you will be looking for. Kneading will take a while but don't worry! I recommend using a stand mixer as kneading by hand will take forever for this dough.

Step 16

Roll dough into a ball. Place the dough in an oiled bowl and cover the oil all around the dough.

Step 17

Cover the bowl with a damp towel or with cling film wrap. Place in a closed space with a pot of boiled water beside it. I use my oven. A full kettle of water will be good enough as we just need the steam from the water to proof the dough. Proof for 1 hour.

Step 18

Uncover the bowl and punch the dough to get rid of the air. Weigh the dough. 50g for the body, 8g for the head, 1g each for the feet. Make sure to keep the dough under the damp cloth so it doesn't dry out!

Step 19

Roll all of the pieces into balls and place them onto a baking pan in the shape of a turtle. Make sure each piece is touching each other!

Step 20

Place pans back into the oven with the pot of boiled water. Proof for 30 minutes.

Step 21

While the dough is proofing roll the crackle into balls. Divide and weigh them at 40g each.

Step 22

Once the dough is done proofing. Roll out crackle into discs by placing the dough in between cling film wrap so it doesn't stick to the rolling pin. Roll till thin about the thickness of a tortilla wrap. Then using a 8cm cookie cutter cut a circle out of the crackle.

Step 23

Place the crackle on top of the buns making sure all sides are touching the dough.

Step 24

Egg wash the dough. No need to put egg wash on the crackle though.

Step 25

Place in oven for about 15 minutes at 350F(177C) or bake till golden brown. Cool buns for at least 30 minutes!

Step 26

Using a steak knife cut a small "X" at the bottom of the buns.

Step 27

Place the fully chilled matcha pastry cream into a piping bag with no tip attached. Cut a small hole at the tip of the bag- just big enough so it can fit into the cut made earlier.

Step 28

Fill the buns till they feel heavy. It's alright if there are extra you can always use it for another baked good :)

Step 29

Melt 5-6 nibs of chocolate and using a toothpick paint the faces of the turtles. I use coating chocolate as it dries easily.

Step 30

Lastly, dig in!! :D

0 liked

0 disliked