Turtle Bread
Overview
Even though I was playing the soy sauce in the finals, I decided to play well. Today I really wanted to make some fancy snacks and take them to the garden to take pictures, but I turned them into fancy bread (the lard was cooked but it dried out with the bread again). It rained today in Wuhan and I couldn’t take them to the gardens to take pictures. The half-day shooting at home was not ideal. My mother said that people who pursue perfection are too tired. To be honest~ I feel tired too but I just can’t change it.
Tags
Ingredients
Steps
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Put it into a bread machine and mix until smooth, add butter and salt and continue mixing (use the salt-then-oil method)
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Cut the mixed dough into a small piece to pull out an unbreakable film, arrange it and cover it with a plastic bag to ferment.
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Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
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Divide into 5 pieces of 60g dough, 5 pieces of 6g dough (turtle’s head), 20 pieces of 3g dough (turtle’s feet), and 5 pieces of 1g dough (turtle tail). If you want to fill it, roll it into a round shape and let it rest for 10-15 minutes.
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Arrange the turtle's head, feet and tail, and press them a little with a large piece of dough. Cover with plastic wrap and allow for secondary fermentation.
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The second fermentation time can be used to make turtle shells. Soften butter and add powdered sugar and mix well.
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Add the egg mixture in portions, mixing well each time.
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Sift in the mixed cake flour and matcha powder.
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Stir until smooth.
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Fermented baby turtle.
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Put the matcha paste into a piping bag and pipe it onto the turtle's back.
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Set the middle layer at 170℃ for 20 minutes (time and temperature are for reference only) and cover with tin foil after coloring.
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It rained in Wuhan today, so we couldn’t get the film right even after a long day of filming.
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Appreciation of the finished product~
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Appreciation of the finished product~
