Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fold-in flavor sheets for baking using many kinds of ingredients (notes). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

How To Fold Ingredients For Baking. For more information and printable recipes, please visit holidaykitchen.tv. Build your baking pantry with the nine essential ingredients you'll use for everyday baking recipes. For best results, use the kind of flour specified in your recipe until you get a feel for how it behaves.

Fold-In Flavor Sheets For Baking Using Many Kinds of Ingredients (Notes) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Fold-In Flavor Sheets For Baking Using Many Kinds of Ingredients (Notes) is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook fold-in flavor sheets for baking using many kinds of ingredients (notes) using 27 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Fold-In Flavor Sheets For Baking Using Many Kinds of Ingredients (Notes):

1. Get Basic ingredients:
2. Prepare 15 grams Bread (strong) flour
3. Get 10 grams Cornstarch
4. Make ready 10 grams Unsalted butter
5. Prepare 1 see a to c below etc. The basic flavor ingredient(s)
6. Prepare 1 see a to c below etc. Sugar
7. Make ready 1 see a to c below etc. Milk or water
8. Take (Flavor ingredient suggestions:)
9. Prepare 20 grams A. Dry powdered ingredients (pure cocoa powder; kabocha squash powder; strawberry powder; purple sweet potato powder etc.)
10. Take 90 grams B. Jams and pastes (Strawberry jam; blueberry jam; tomato paste etc.)
11. Make ready 100 ml - brew tea or coffee to be a bit strong or simmer either in milk C. Liquid ingredients (Tea, coffe, juice, puree etc.)
12. Prepare (Sugar)
13. Get 50 grams For the A. ingredients
14. Take 20 grams or (to taste); don't put any in for savory ingredients like tomato paste For the B. ingredients
15. Prepare 50 grams For the C. ingredients
16. Make ready (Milk or water)
17. Take 70 ml For the A. ingredients
18. Get 65 ml For B. ingredients
19. Get 1 none since the base is liquid For the C. ingredients
20. Prepare Other ingredients (Use the same amount of bread flour, cornstarch and butter as above)
21. Take 80 grams ★Condensed milk/honey/maple syrup
22. Take 1 Sugar
23. Make ready 50 ml Milk or water
24. Make ready 8 grams ★ Matcha
25. Take 60 grams Sugar
26. Prepare 70 ml Milk
27. Get 30 grams Condensed milk (or 20 ml regular milk)

Most home bakers use primarily all-purpose flour, as opposed to bread flour or pastry flour. Bread flour has higher amount of protein to help the gluten develop in bread. See our articles on Pantry Basics: What is Cake Flour? and Pastry Flour vs. Cake Flour for more information on different kinds of flour.

Instructions to make Fold-In Flavor Sheets For Baking Using Many Kinds of Ingredients (Notes):

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

See our articles on Pantry Basics: What is Cake Flour? and Pastry Flour vs. Cake Flour for more information on different kinds of flour. In baking, to "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired. Folding is often concerned with ensuring that air bubbles. Place marshmallows and the water in a large glass (safe) bowl.

So that is going to wrap this up for this exceptional food fold-in flavor sheets for baking using many kinds of ingredients (notes) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!