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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, cornets from a bread machine with lots of egg salad filling. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cornets From a Bread Machine With Lots of Egg Salad Filling is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Cornets From a Bread Machine With Lots of Egg Salad Filling is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have cornets from a bread machine with lots of egg salad filling using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Cornets From a Bread Machine With Lots of Egg Salad Filling:
  1. Take Bread dough:
  2. Take 230 grams Bread (strong) flour
  3. Get 20 grams Cake flour
  4. Get 30 grams Unsalted butter
  5. Take 20 grams Sugar
  6. Take 4 grams Salt
  7. Get 10 grams Skim milk powder
  8. Get 160 ml Water
  9. Prepare 2 1/2 grams Dry yeast
  10. Take The egg glaze:
  11. Make ready 1 as required Beaten egg
  12. Prepare Egg salad:
  13. Prepare 5 to 6 Hard-boiled eggs
  14. Make ready 1 Mayonnaise
  15. Prepare 1 Salt and pepper
Instructions to make Cornets From a Bread Machine With Lots of Egg Salad Filling:
  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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