Bread

Simple Way to Make Delicious Cornets From a Bread Machine With Lots of Egg Salad Filling

By Verna McLaughlin 13 February 2020
Simple Way to Make Delicious Cornets From a Bread Machine With Lots of Egg Salad Filling
Simple Way to Make Delicious Cornets From a Bread Machine With Lots of Egg Salad Filling

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Cornets From a Bread Machine With Lots of Egg Salad Filling. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Cornets From a Bread Machine With Lots of Egg Salad Filling Recipe.

You can cook Cornets From a Bread Machine With Lots of Egg Salad Filling using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cornets From a Bread Machine With Lots of Egg Salad Filling

  1. It’s of Bread dough:.
  2. Prepare 230 grams of Bread (strong) flour.
  3. Take 20 grams of Cake flour.
  4. It’s 30 grams of Unsalted butter.
  5. It’s 20 grams of Sugar.
  6. It’s 4 grams of Salt.
  7. You need 10 grams of Skim milk powder.
  8. Take 160 ml of Water.
  9. Make ready 2 1/2 grams of Dry yeast.
  10. It’s of The egg glaze:.
  11. Make ready 1 of as required Beaten egg.
  12. Make ready of Egg salad:.
  13. Take 5 of to 6 Hard-boiled eggs.
  14. Prepare 1 of Mayonnaise.
  15. It’s 1 of Salt and pepper.

Cornets From a Bread Machine With Lots of Egg Salad Filling instructions

  1. Put the dough ingredients in a bread machine, with the yeast in the yeast compartment. Start the "dough kneading" program..
  2. When the dough is done, take it out of the machine, divide into 8 portions and deflate. Round each portion off into a smooth ball. Cover with a tightly wrung out moistened kitchen towel, and let rest for 10 to 15 minutes..
  3. Roll out each ball into a circle, and roll it up to form a sausage shape,tucking in the ends. Keep rolling until it's 32-33cm long..
  4. Wrap the dough around a greased and floured cornet mold. Leave about 2cm of each end of the mold exposed, and tuck each end of the dough under the wrapped part..
  5. Mist lightly, and leave to rise (2nd rising) until the dough has doubled in volume..
  6. Brush the surface with egg wash, and bake at 180°C for 15 minutes..
  7. Take the cornets off the molds while they are still hot..
  8. Mash up the boiled eggs with a fork, mix with mayonnaise, salt and pepper to make the egg salad..
  9. When the cornets have cooled completely, fill them with the egg salad..

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