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

FOR THE DOUGH:

1. Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer
2. In a small bowl, whisk together the milk, vanilla, egg & the cooled tangzhong
3. Add the liquid ingredients to the dry ingredients & with the dough hook knead blend for a few minutes until just combined (scraggy dough is okay)
4. Add the melted butter & knead the dough for about 7-10 more minutes – it will feel elastic & slightly sticky
5. Knead the dough into a ball shape & place into a greased bowl. Cover & place in a warm place to rise for 1 1/2 hours

MAKING THE TURTLES:

1. After dough is done rising, weigh your dough & divide it into 8 equally sized pieces (mine weighed about 72g each)
2. Reserve 2 of the pieces for the heads & feet of the turtles
3. Flatten each piece of dough into about a 4-5″ circle & add 15g of chopped white chocolate to the flattened dough, pressing the chocolate into the dough. Fold the dough up & around the white chocolate, pressing the dough together to ensure it is well sealed
4. Flip over the dough so the sealed side is facing down – repeat with the other 5 pieces of dough & the turtle bodies are done
5. Place the turtle bodies on a parchment lined baking sheet, leaving 2″ in between each turtle
6. Take 1 of the reserved balls of dough & divide it into 6 equally sized pieces (mine weighed about 12g each) – Roll each piece into a sphere & gently pinch one end of the sphere, slip the pinched end under the turtle body & press the body down at their meeting point, repeat until all of the bodies have heads
7. Take the other reserved ball of dough & divide it into 6 equally sized pieces (mine weighed about 12g each) & then divide each of these pieces into 4 small pieces (my small pieces weighed about 3g each) leaving you with 4 small balls of dough per turtle for the feet (24 total small pieces)
8. Shape each of the 4 small balls of dough into an oval, pinching one end of each oval. Slip the pinched ends under the turtle body placing them where the turtle’s feet need to be
9. Once all turtles have heads & feet, make the eyes by taking 2 black sesame seeds & place them onto each head, gently pressing them into the dough with a toothpick
10. Cover the completed turtle rolls with plastic wrap & put in a warm place to rise for about 30 minutes
11. While the turtles are rising make the dutch crunch
12. In a small bowl whisk together the dutch crunch ingredients until smooth. Cover with plastic & leave to rise while the turtles are rising
13. When turtles are done rising, pre-heat oven to 350F – Stir the dutch crunch topping until smooth & then coat the top of each turtle body with the dutch crunch topping, spreading it evenly with a spoon until all of the topping is used up
14. Sprinkle the dutch crunch coating with sugar & then bake the rolls for 20 minutes
15. Remove from oven & place turtles on a rack to cool for about 10-15 minutes
16. Enjoy turtles while still warm from the oven – this is when they are at their best – otherwise, store in an airtight container & re-heat in the microwave for about 20 seconds