Step-by-Step Guide to Make Perfect Cornets From a Bread Machine With Lots of Egg Salad Filling

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, cornets from a bread machine with lots of egg salad filling. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we must prepare a few components. 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.

The ingredients needed to make Cornets From a Bread Machine With Lots of Egg Salad Filling:

1. Make ready 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. Make ready 4 grams Salt
7. Take 10 grams Skim milk powder
8. Take 160 ml Water
9. Take 2 1/2 grams Dry yeast
10. Take The egg glaze:
11. Take 1 as required Beaten egg
12. Get Egg salad:
13. Prepare 5 to 6 Hard-boiled eggs
14. Make ready 1 Mayonnaise
15. Make ready 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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