Fold-In Flavor Sheets For Baking Using Many Kinds of Ingredients (Notes)
cookpad.japan @cookpad_jp
This recipe is mainly to keep a record of my own notes.
I make a lot of breads with fold-in flavor sheets for my family.
You need to vary the method for making the sheets a little depending on the main ingredient, so I wrote down all the ratios in one place and wrote out a recipe.
If you use jams as-is the color will be very pale, so try adding the matching food coloring (1 level spoonful of the included measuring spoon if one is provided).
Since the sheet is made into one mass in the end, if it's a bit too loose just microwave a few more times to evaporate the excess moisture. Recipe by Nagiry
Open in Cookpad AppCooking Instructions
- 1
Put all the ingredients except for the butter in a heatproof bowl and mix well with a whisk. Microwave for one and a half minutes (at 500w).
- 2
Change to a rubber spatula and mix the contents of the bowl again, then microwave for another minute. If needed, mix and microwave again for another 30 seconds. Mix up very well each time. The contents of the bowl should come together as one sticky mass.
- 3
Add the butter and mix and knead it in. The mixture separates when you add the butter, but keep kneading it patiently with the spatula and it will come together again.
- 4
When it reaches an easy to handle, shiny pasty texture, it's done. Take the paste out onto a sheet of plastic wrap, and cover with piece of plastic.
- 5
Use a rolling pin or spatula to spread the paste out so it's about 16 cm square. Store in the freezer.
- 6
When you are ready to use a flavor sheet, use it at the partially defrosted stage. If you make it the same day you're baking the bread you're using it in, make the flavor sheet while the dough is in the middle of its 1st rising, put the sheet in the freezer, and then take it out when you are ready to fold it in, and it will has just the right texture.
- 7
This photo shows the butter-addition stage of making a coffee flavor sheet. The paste separates at first, but as you keep kneading and cutting in the butter, it comes together into one mass.
- 8
If using tea: 1 tea bag contains 2 g of tea leaves, so put 3 tea bags into a bit more than 100 g of milk, bring to a boil, then turn off the heat, cover with a lid, and let the tea brew for 3 minutes. Earl Grey tea is the best.
- 9
After brewing the tea, measure out 100g of liquid. The tea should be as strong as shown in the photo. It will have the color of coffee milk. Mix this liquid together with the dry ingredients.
- 10
For jams, bring the water to be added to a boil, dissolve the jam in it, and add the floury ingredients.
- 11
Chocolate Marble Bread Made in a Bread Machine.
- 12
Twisted Bread Using a Chocolate Fold-in Sheet
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Caramel Flavored Fold-in Sheet (For Bread)
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
Cheese Fold-In Sheet (For Bread)
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
Twisted Bread Using a Chocolate Fold-in Sheet
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
Fresh Strawberry Sheet (For making bread)
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
Custard Insert Sheet (For Bread)
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
Vanilla Milk Fold-in Sheet for Bread with Condensed Milk!
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
Easy English Muffiins in the Bread Maker
I modified a recipe that I was taught when I bought some new muffin moulds. I cross-referenced the amounts with the size of the moulds that I had at home and simplified the numbers a bit to make this recipe.Be careful not to burn yourself when removing the muffins from the moulds. If you don't care about the height of the muffins, you can make them without the moulds. If you don't have an oven tray to place over the muffin moulds, then you can use any heat-resistant tray instead. If you're using aluminium foil, make sure to make a secure lid for each individual mould. If you don't use any type of lid the muffins will be really dense. Recipe by hirokoh
Vanilla Milk Rolls Using a Creamy Insert Sheet
I made a delicious condensed milk sheet and decided to make cute spiral rolls.The baking time may vary, depending on your oven. Please adjust the amount of liquid according to the type of flour.Use more or less vanilla oil, as you like. For 8 buns, each 10.5 cm [4.1 in] in diameter. Recipe by Pu-kosan
Milk Insert Sheet (For Bread)
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
Cream-filled Rolls in a Bread Maker
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
Vickys Gluten-Free Flour Blends, All In One Place!
I thought it might be helpful if all my gluten-free flour blends were accessible from one place now that we have the attachment facility within recipes
Basic Baking Mix
With a large family, baking on the fly can be a valuable asset. This is an old recipe that is a tried and true base for biscuits, coffee and crumb cakes, pancakes, waffles, and more. Complementing recipes will be linked here as they are added.Wonderfully,AliceWhite Rose Manor Bed & Breakfast
Basic icing , can be flavored
Basic and easy..You can control the thickness by adding more milk or less milk .. add food coloring if you like or juice concentrate or
Basic Pie Dough (Voitaikina in Finnish)
This dough is based on recipes taken from two Le Cordon Bleu cookbooks--one in Japanese and one in Finnish. It makes an amazingly light and crispy dough with a nice flavor. I altered the recipe by combining the best of both recipes, without reducing the amount of ingredients. It's a western style recipe. If you're trying to lose weight, stay away from this!The trick to rolling the dough into a nice square is to not roll in a vertical or horizontal direction, but diagonally. By rolling in an "X", you will automatically get a square shape.The process is easy, but you must repeatedly chill and rest the dough, so it takes time. I recommend making the dough the day before you plan to bake a pie. It's hard to handle once the butter melts, so it's easiest to make during the cold season. It will keep in the freezer for 3 to 4 months. Recipe by karviainen
Foundation Biscuits
Makes a very large batch, you can make and freeze the batter to cook latter
Moist Madeleines--Just Mix and Bake
I came up with this while I was testing various recipes.Bake these in different molds using the same batter. They're delicious with chocolate chips or raisins placed on top before baking. When you have guests over, make the madeleines in different molds with different toppings and make it look like you're serving a variety of cakes! Recipe by Eriko
Pro-Quality - Easy Basic Plain Muffins
I do not like dry muffins and wanted to eat ones that were moist even after some time. I learned the way to add butter and oil from a pastry chef's recipe. It's suitable for daily sweets or a gift for Christmas, Valentine's, or as a birthday present.You don't have to add salt or vanilla. If using an electric oven, bake at 180°C. When the muffins have completely cooled, store in a plastic bag or wrap with plastic wrap to avoid drying out. Try modifying the batter with matcha, cocoa powder, or coffee. For 5-6 muffins. Recipe by Iku..
Fluffy & Sticky Curly Anpan using a Bread Maker
I folded in the anko into the dough instead of using it as a filling.You could use chestnut cream or peanut butter. The rice flour gives the bread a sticky texture but it's also delicious with cafe flour. Recipe by Kearisa
Egg-free Savory Breads in a Bread Machine
Just place your desired fillings on the dough, roll it up, and slice into individual portions before baking.I only listed just a small amount of oil/fat, taking the wide variety of possible fillings into account. If you add more butter or shortening it will be richer.This is the first bread I ever baked. It's easy so I still make it occasionally.If you add too much mayo or mustard the dough will be hard to seal up, so add just enough.My family just happens to like this combination of ingredients, so try making it with your favorite fillings. You can hand-knead the dough. Recipe by putimiko
QF (Quick Fix) Basic Biscuits (Cinnamon/Blueberry variations)
Using my Basic Baking Mix, I used to make these biscuits every Saturday morning and had some to spare for quick breakfasts during the week.I learned to make Bojangles(R) biscuits a long time ago and fashioned my homemade cinnamon and blueberry biscuits after those appearances.While I use a 2-inch cutter for a 3-inch biscuit, this dough handles well for smaller or larger sizes. The evenly cooked key is rolling equal depth across the dough before cutting.Nutritional information is located in Step 1.Wonderfully,AliceWhite Rose Manor Bed & Breakfast
Plump and Soft Butter Rolls (Using a Bread Maker)
I used the butter roll recipe on the packet of bread flour as the base,. I added a lot of butter and milk in the dough to suit our family's tastes. I've tried various ratios to make bread dough, and we like this one the best. Please give this a try.You can make sausage bread rolls if you roll sausages in the middle in Step 4. We love these as well. Recipe by takatan1
Fluffy Melt-In-Your-Mouth Muffins
I wanted to eat something sweet, and decided to try making a suitable recipe. Butter is expensive but you can make these muffins easily with margarine.In the preparations, please let the margarine and eggs warm to room temperature.Also, please sift the flour and baking powder together beforehand.When adding ingredients to the mix it's very important to mix in a little at a time and stir well after each addition!When you're adding the eggs they might try to separate so make sure you mix well. Recipe by Orihime mama
Simple Time-Saver Cookies Using a Bread Maker
At school we had a class dedicated to making cookies to show our parents appreciation. My teacher taught us this simple cookie!If you find it difficult to use the cookie cutter, wrap up the dough in plastic wrap and chill in the refrigerator.If you want to use a cookie cutter, place the dough on a cutting board and use a rolling pin to extend it evenly.If it's too powdery, add butter or 1 tablespoon of vegetable oil. Recipe by Yoshapi*
For Beginners, Too - Cream & Chocolate Rolls
I wanted to try making my father's favorite cream rolls and my husband's favorite chocolate rolls at the same time.Make sure to let the cream chill thoroughly. After folding the dough over the cream, make sure you pinch the edges tightly. The shapes are surprisingly non-uniform, but they sure look cute. I personally enjoy them bent in the shape of crescent moons. For 6 bread rolls. Recipe by Wagamamahime
Fluffy Moist Madeleines
This is the recipe I have used for a long time.I changed the quantity for making madeleines more easily.If you double the recipe and bake the half the next day, you'll have the same result.If you bake the madeleines in a hot water bath, they will be very moist. Recipe by ko-ko
Sweet and Savory Cheese Powder for Sweets
Easily recreate the flavor of Gorgonzola and honey. It's like Happy Turn powder. Sprinkle on rusks, French toast, and more for a delicious treat. The origin of this recipe: I loved the classic sweet and savory combination of Gorgonzola and honey on horseshoe-shaped hard bread, so I decided to make a small copycat version. (Inspired by a unique bakery near Yokohama Station's pier.) They also have black French bread with cocoa, chocolate, and cranberries.
Translated from Cookpad Japan
Basic Cream Puff Batter
Fluffy with a touch of crispiness. I came up with this recipe for my favorite type of cream puff.Typically, this batter is made in a pot, but I prefer to use a large, deep bowl, since it's easier without edges. I previously used a microwave to prepare the batter, but I revised the recipe since there was a risk that the batter would cool while waiting for the oven to preheat. If the batter cools before baking, it will not rise well. If you are aiming for a fluffy texture, use water only, and no milk. If you prefer a crisp texture, use milk only. Recipe by Yukiline
Just Mix and Bake Basic Plain Muffins
I love scones, but I was wondering about the difference between scones and muffins. That's how I came up with this recipe.When adding the egg, make sure it doesn't separate, do so in small batches. After adding the powdered ingredients, make sure you don't mix too much. Don't worry even if it's a little floury. Adding milk in small batches makes it easier to blend together. Recipe by Fuwafuwamiruku.
Corn Bread Using a Bread Maker (2 Varieties)
I wasn't able to get rid of my canned corn, so I used it to make side dish bread! I thought up 2 types and tried making them. They didn't turn out half bad, so I uploaded them.I used corn and mayonnaise for the filling this time, but you can use what you like, so please try out various things. It tastes great as a custard cream bread as well! I made it with baked curry bread in mind while using corn meal! If you use curry for the filling, coat in bread crumbs, and fry it, then it will turn into curry bread . Please adjust the amount of bread dough according to the amount of filling. Recipe by Gomeko
Super Soft Butter Rolls in a Bread Maker
I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.Roll up the rolls rather loosely when shaping them, and they'll rise better and have a better texture. For 2 baking pans' worth. Recipe by Yamakazu
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/170500
Comments