Custard Insert Sheet (For Bread)

I wanted to eat a sweet bread so I made this custard marble bread for the first time in a while. I wanted to change up the flavor a bit so I added the apple topping. The gentle sweetness of the custard with the sourness of the apples is really the best match.Please refer to the given Recipe IDs for the basic sweet bread dough and the custard fold-in sheet. I used apples as a topping this time but normal marble bread is yummy too. Please refer to the following recipe (Chocolate Marble Sticks) for a more detailed description on how to make the bread dough. I added a detailed explanation for the inserted custard sheet. Recipe by Yukiline

I thought that putting custard inside melon bread would be delicious! So that's what I did.When you are wrapping the custard into the dough, be sure not to roll out the dough too thinly or the custard will come out of the bread when you bake it. Be careful! For 10. Recipe by EnjoyKitchen

I like paws. I even bought a paw shaped branding iron! I thought I would try using it on some paw shaped bread.・Please adjust the baking time and temperature to suit your home kitchen as results may vary.・I used the same dough as in the [Rirakuma Bread]・The bitterness of green tea cancels out the egglike smell of the custard. Recipe by itarunrun

# bandhan

A sweet custard cream with delicious apple! Amazing combo bread!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle

The rich milk flavor of this insertion goes really well with most kinds of dough. There's also a basic sheet that allow for easy variations.The heating times will vary according to the wattage of your microwave. For 1 loaf of bread. Recipe by Yukiline

This is a fold-in baking sheet I made for myself, since I love caramel flavor. Since my recipe for chocolate marbled bread sticks received 10 "I made this" reports, I remember that I'd gotten a request (some time ago) for the caramel sheet recipes, so here it is.I use a 700w microwave oven. Please adjust the cooking time depending on your microwave. Be careful not to burn yourself when adding the boiling water to the caramel sauce (since it splatters). The bitterness of the caramel depends on how long you cook it, so please adjust to taste. I like to caramelize it quite deeply. If you would like a milky caramel flavor, try using cream instead of milk. Recipe by Yukiline

I uploaded the cheese fold-in sheet that I included in a previously uploaded recipe for marbled bread for cheese lovers, as a separate recipe. This is an unsweetened cheese sheet for savory bread.My microwave oven is 700W. Please adjust the microwave time on your oven's wattage. Please refer to the directions for detailed how-tos. Unlike other fold-in sheets, this one is a bit on the loose side (since cheese hardens when cold). Recipe by Yukiline

Strawberries are affordable now, so I tried making this. It turned out sweet and sour and very fragrant - a luxurious strawberry sheet. It's my newest bread sheet, to fold into dough to make marbled bread and so on.The strawberries weigh 200 g after being hulled. Please adjust the amount of sugar depending on the sweetness of the strawberries you are using. If you want to add a more sour flavor, add a little lemon juice. Please adjust the microwaving time depending on your microwave. Please refer to the directions for a detailed how-to. Recipe by Yukiline

This old-fashioned custard, made with simple ingredients you likely already have on hand. Simple additions can change the flavor.These are the basic ingredients you'll need to make this homemade custard recipe:Milk: This decadent custard starts with four cups of milk.Butter: A tablespoon of butter lends richness.Vanilla: Vanilla extract enhances the overall flavor of the custard.Eggs: Four eggs ensure a creamy, thick, and velvety texture.Sugar: Sweeten things up with ½ cup of white sugar.Cornstarch: Cornstarch thickens the custard.

I made these because one of my kids asked me to make cream rolls. I got the custard cream recipe from a cookbook and modified it.The recipe has lots of steps, but the dough can be made very easily in a bread maker and the custard cream in a microwave so it's actually very simple. Recipe by Kaorucchi

My family recipe for custard cream is so delicious, and adding whipped cream made it perfect. It was the best for cream puffs.The amounts are estimates. They can change based on how much the choux expands. Recipe by ko-ko

Custard cream goes perfectly well with bread and sweets.This recipe yields 110 g of custard cream. You can spread it on bread, or fill tarts or cream puffs. Enjoy it with a variety of desserts. Adding a tiny touch of butter will make the cream even richer! Recipe by Tomuhi-toku-ga-.

I created this recipe because I wanted to make an easy custard cream without using lots of tools.You don't need to warm the milk, so you can make this without using a pot. Recipe by Ri-risan

This is my youngest child's favorite.When folding the dough into thirds, dust it generously with flour on both sides! And then brush off the flour from the folded-in side carefully, and mist it lightly with water. This way the dough will stick more easily.Be sure to use a knife to cut the folded dough! If you press to cut using a pastry scraper, the layers may get mashed together and the marbling will get blurred. Recipe by Nagiry

I made this to eat with bread.Adding vanilla beans will make the cream really rich and delicious, but it's fine to omit it. Recipe by Panko625

No story. Just custard. Dip a brioche slice in and allow it to soak, blend your favorite breakfast cereal fine and bread the custard brioche. Butter and heat, can burn fairly easily so be careful

Delicious custard cream is essential if you are going to make cream puffs!I add the same amount of heavy cream to this custard cream, and use it when I'm making cream puffs.It will harden when chilled, so don't heat too much. Stop the heat when it has softened a little.Use any kind of liqueur you like.You can easily make custard cream in the microwave, but I think making it in a saucepan gives a smoother and tastier finish. Recipe by MiP

I used Cherimu-San's pudding sheet recipe, but the pudding mix I bought was a little different, so I had to adjust this recipe to suit the mix. The result was surprisingly delicious. I made the recipe several times to adjust the bread dough ingredients and manufacturing technique.The pudding flavour should permeate the bread, so make sure to fold the pudding sheet in thoroughly. This should be easy to do regardless of skill level. The pudding sheet is like a stiff and tacky custard cream, and adds a bit of moisture to an otherwise perfect bread dough. If you want to learn folding techniques, see Recipe by Osshosan

This custard-filled pie envelope is going to give you a little glimpse of heaven!#mycookbook

I made a large loaf of bread with custard cream.Streusel is convenient to use as a topping for muffins, cake, sweet breads etc.When you make a chiffon cake and have egg yolks left over, use it to make this custard cream, so that you don't waste any part of the egg. The pound cake pans are 20 x 8 cm (height 6 cm). For 2 pound cake pans' worth. Recipe by DUFFYchan

This is a custard my mom has made since forever with just a hint of flavor mixed in.You can add the vanilla beans any time, but following my instructions really brings out the flavor and the scent. This is the timing that I believe in haha. Recipe by Myumako

Pair with cream puffs.Straining in Step 3 will prevent the cream from becoming lumpy. It becomes quite firm, so if you prefer it looser, check on it after microwaving for a minute at Step 4. If you use the whole egg, you'll get a light cream. If you want to make it thicker, use a portion of coffee creamer. Recipe by Pokuchan

This is a recipe I have been making since I was a student.※You could also add liquor instead of vanilla essence.※It has an authentic taste if you add vanilla beans.※If you mix this with whipped cream, it is perfect for filling cream puffs or cakes. Recipe by Yuuyuu0221

I created this easy recipe so that I can make a lot of cream buns for my daughters, who love them so much.When you add a small amount of vanilla extract to the cream, it will give a wonderful fragrance.Please use the cream when it's completely chilled. Recipe by *koro mama *

It's so easy!I wanted to make cream puffs filled with various flavors, so I came up with this!If you strain the mixture, it will make it smoother.The custard cream doesn't keep well, so just make what you need.Also, I don't recommend you store this in the refrigerator. The moisture will come out in the refrigerator and change the texture. Recipe by Chisora

It's really easy to make Kikomoe's custard cream recipe and Poku-chan's choux pastry recipe so I came up the idea of combining them with a bread recipe.Make sure to properly chill the custard cream. I recommend doubling the original recipe so that you don't run out. If you fill the cream rolls with more than 1 tablespoon of filling they may explode, so don't go too crazy! You can't make the choux pastry ahead, so make sure to start preparing your ingredients during the second bread dough proofing. If you follow these instructions closely, you shouldn't have any problems. Recipe by Gomeko

You only have one egg! But you want to make a lot custard! And you also want to make it healthy This recipe will solve these problems in one fell swoop.Straining the cream in a sieve at the end gives it a nice silky texture.When the cream is ready, cover with plastic wrap to prevent it from forming a film This is also a tip to make a smooth cream. Recipe by Ohanakicchin

This is the custard cream that I usually use.I referenced a dessert cookbook to come up with it.I uploaded a recipe for choux pastry so I uploaded this recipe for the filling cream.You don't have to sift the cake flour.It's best to mix the mixture continuously over heat!It's also delicious if you chill the custard cream in the fridge and pour caramel sauce on top. Recipe by Tacchome

No need to buy anything from the store. I like making these because you can easily modify the ingredients to your preference. Recipe by Pu-kosan