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Recipe for Matcha Melon Bread Turtle

Cookie Dough Ingredients:
25 g Softened Unsalted Butter
35 g Sugar
25 g Beaten Eggs
80 g All-Purpose Flour
1/4 tsp Baking Powder
1 tsp Matcha Powder
Bread Flour for dusting

Directions:
1.) Cream together butter and sugar until pale.
2.) Slowly whisk in whisked egg
3.) Add flour, baking powder, matcha.
4.) Turn into log, Saran wrap, and place in fridge.

Bread Dough Ingredients
140 g Bread Flour
25 g Sugar
1/3 tsp Salt
5 g Dry Milk Powder
3 g Active Yeast
1 tbsp Beaten Egg
70 ml Warm Water
15 g Softened Unsalted Butter
Bread Flour for dusting
Edible Black Marker

Directions:
1.) Preheat oven to 350°F.
2.) In a large bowl add yeast, some of the flour and all of the water, whisk until dissolved.
3.) Add in milk powder and egg.
4.) Add in sugar, flour, butter, and salt.
5.) Remove from bowl knead for 8 minutes.
6.) Place dough in clean bowl covered with saran wrap. Let it rise in a warm place for one hour or until doubles in size.
7.) Release the gas in the dough by pressing down on it.
8.) Divide the dough into five pieces. 1-4 pieces will be the turtle's body. The fifth piece is the turtle's head, feet, and hands
9.) Divide the fifth piece into 8 pieces. Set aside four of those pieces to be the turtle's head.
10.) With the remaining four pieces, divide them each into another four making 16 pieces for the hands and feet.
11.) Let it rest for 20 minutes.

Assembly:
1.) Take the green cookie dough out of the fridge, cut into five pieces.
2.) Press down on a green cookie dough piece and flatten it with your hand then roll into a flat circle big enough to cover the bread dough body. 3.) Cover the dough in matcha dough, score the back of the turtle shell into a pound sign using a knife of bench scraper, and dip it into a bowl of granulated sugar
4.) Assemble together the pieces for each turtle on a pan lined with silpat mat or parchment paper. Each turtle will have to small feet, two small hands, 1 head, 1 body. Adhere the pieces together using egg wash.
5.) Let it rise 40 minutes. Bake 12 minutes. Let it cool on cooling rack. Draw on face with edible marker.

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