Custard Insert Sheet (For Bread)

Name: Custard Insert Sheet (For Bread)
Yield: 1 serving
Cuisine: American
Ingredients: 20 grams A) Bread (strong) flour; 5 grams A) Cornstarch; 60 grams A) Sugar; 100 grams Milk; 1 Egg yolk; 1 Egg white; 10 grams Butter; 1 half teaspoon of each Rum and Brandy; 1 dash Vanilla extract

cookpad.japan @cookpad_jp

This is my custard insert sheet for bread. A light sheet that uses the whole egg. This sheet lets you try various alterations.

The heating time will vary depending on the wattage of your microwave, so please adjust accordingly. If you substitute part of the milk for heavy cream you'll get a rich sheet with a kick. You can omit the liquor if you like. For 1 loaf of bread. Recipe by Yukiline

This is my custard insert sheet for bread. A light sheet that uses the whole egg. This sheet lets you try various alterations.

cookpad.japan @cookpad_jp

This is my custard insert sheet for bread. A light sheet that uses the whole egg. This sheet lets you try various alterations.

Saved

Ingredients

1 serving

20 gramsA) Bread (strong) flour
5 gramsA) Cornstarch
60 gramsA) Sugar
100 gramsMilk
1Egg yolk
1Egg white
10 gramsButter
1half teaspoon of each Rum and Brandy
1 dashVanilla extract

Saved

Steps

1

Add the A ingredients to a heat-resistant container and use a whisk to mix well (instead of sifting).
2

Add the milk a little at a time and mix well. Add the egg yolk and mix well.
3

Microwave at 700 W for about 2 minutes and 30 seconds (non-wrapped). Mix well, add the egg whites, then mix again.
4

Microwave again at 700 W for 1 minute 30 seconds. As the finishing touch add butter, vanilla extract, rum and brandy and knead well.
5

Once finished it'll be smooth as shown in the picture.
6

Make into a 15 x 18 square shape, wrap, and store in the freezer once it's cooled off.