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

Recipe: Appetizing Cornets From a Bread Machine With Lots of Egg Salad Filling Delicious, fresh and tasty.

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In the baking pan, combine the bread flour, cake flour, butter, sugar, non-fat dry milk powder, salt, beaten egg, and water.

If the non-fat dry milk powder isn't available, substitute milk for the water.

Place the pan into the bread maker and cover.

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 it.

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

1. You need of Bread dough:.

2. Prepare 230 grams of Bread (strong) flour.

3. You need 20 grams of Cake flour.

4. You need 30 grams of Unsalted butter.

5. You need 20 grams of Sugar.

6. It’s 4 grams of Salt.

7. You need 10 grams of Skim milk powder.

8. You need 160 ml of Water.

9. Prepare 2 1/2 grams of Dry yeast.

10. You need of The egg glaze:.

11. You need 1 of as required Beaten egg.

12. Prepare of Egg salad:.

13. You need 5 of to 6 Hard-boiled eggs.

14. It’s 1 of Mayonnaise.

15. It’s 1 of Salt and pepper.

Place egg in a saucepan and cover with cold water.

Bring water to a boil and immediately remove from heat.

With kitchen shears, cut the dough on either side of the log and twist dough.

TIP: When cutting, cut between dough between slashes on the opposite side (see picture).

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 its 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..

Let bread rise, brush the top with egg wash.

TIP: When making slashes with the scissors, be sure to cut to the center of the bread or else the dough inside of the bread may not bake through in the center with the.

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