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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cornets from a bread machine with lots of egg salad filling. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cornets From a Bread Machine With Lots of Egg Salad Filling is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Cornets From a Bread Machine With Lots of Egg Salad Filling is something that I’ve loved my entire life. They are nice and they look fantastic.

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

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