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["FOR THE TANGZHONG:
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In a small saucepan, whisk together the water, milk & flour - whisk until no lumps remain.
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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
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Remove from the heat & transfer the mixture from the saucepan to a clean bowl - let cool to room temperature", "FOR THE DOUGH:
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Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer. In a small bowl, whisk together the milk, vanilla, egg & the cooled tangzhong.
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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)", "Add the melted butter & knead the dough for about 7-10 more minutes - it will feel elastic & slightly sticky.
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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:
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After dough is done rising, weigh your dough & divide it into 8 equally sized pieces (mine weighed about 72g each)
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Reserve 2 of the pieces for the heads & feet of the turtles
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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.
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Flip over the dough so the sealed side is facing down - repeat with the other 5 pieces of dough & the turtle bodies are done", "Place the turtle bodies on a parchment lined baking sheet, leaving 2"" in between each turtle.
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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.
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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)
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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.
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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.
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Cover the completed turtle rolls with plastic wrap & put in a warm place to rise for about 30 minutes", "While the turtles are rising make the dutch crunch.
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In a small bowl whisk together the dutch crunch ingredients until smooth. Cover with plastic & leave to rise while the turtles are rising
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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.
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Sprinkle the dutch crunch coating with sugar & then bake the rolls for 20 minutes", "Remove from oven & place turtles on a rack to cool for about 10-15 minutes.
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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"]
