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1
Let's make the shell first.
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2
Add some softened butter to a bowl with some sugar and cream the two together well.
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3
Add 1 beaten egg a little at a time.
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4
Combine the flour, matcha and baking powder and sift into the mixture.
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5
Add the melon oil and fold in gently with a spatula until the dough forms a ball.
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6
It should look like this.
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7
Once it's all come together, split the dough into 15 equal parts and shape them into balls.
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8
Wrap them in cling film and leave to rest for 1 hour in the refrigerator It's probably easiest to do everything up to this point the day before you intend to bake.
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9
Take all of the ingredients listed for the body, from the strong bread flour to water, and add to the bread maker and press start.
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10
If it's winter please warm the milk and water up a little.
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11
Let the dough knead for 15 minutes and prove for 50 minutes.
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12
When proved, split the bread dough into 15 equal parts and roll into balls.
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13
Split each ball into 1 body, 1 head and 4 feel and roll each piece into a ball.
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14
Leave to rest for 10 minutes.
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15
Take the cookie dough for the shell from Step 5 and flatten each ball out with the palms of your hands between 2 sheets of cling film.
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16
Wrap each flattened shell over the top of each bread body neatly.
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17
Score in some lines with a scraper to create the traditional melon bread lattice pattern and attach the feet and head to the body by using beaten egg whites as a kind of glue.
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18
Please make sure that the turtle heads are bigger than the feet.
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19
They should look a bit like this photo.
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20
Cover loosely with cling film and allow to prove for a second time somewhere warm for 40 minutes.
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21
Bake for 13 minutes in an oven preheated to 180C.
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22
These turtles tend to burn easily so please keep an eye on them.
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23
Once baked, leave to cool on a rack.
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24
Make some eyes with some melted white chocolate and chocolate chips.
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25
Use the blunt end of a skewer to attach the eyes and once dry you're done.
