Easiest Way to Prepare Quick Cornets From a Bread Machine With Lots of Egg Salad Filling
Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, Recipe of Super Quick Homemade Cornets From a Bread Machine With Lots of Egg Salad Filling. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cornets From a Bread Machine With Lots of Egg Salad Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cornets From a Bread Machine With Lots of Egg Salad Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cornets From a Bread Machine With Lots of Egg Salad Filling is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can cook Cornets From a Bread Machine With Lots of Egg Salad Filling using 15 ingredients and 9 steps. Here is how you can achieve that.
I wanted to make cornets filled with cheese cream, but I didn't have enough cream cheese. So, I filled half the cornets with egg salad.
When wrapping the cornets, please be aware that, if you don't leave about 2cm at the ends of the cornet molds exposed,the dough may slide off when it is rising, Recipe by Dokintan
Ingredients and spices that need to be Make ready to make Cornets From a Bread Machine With Lots of Egg Salad Filling:
- Bread dough:
- 230 grams Bread (strong) flour
- 20 grams Cake flour
- 30 grams Unsalted butter
- 20 grams Sugar
- 4 grams Salt
- 10 grams Skim milk powder
- 160 ml Water
- 2 1/2 grams Dry yeast
- The egg glaze:
- 1 as required Beaten egg
- Egg salad:
- 5 to 6 Hard-boiled eggs
- 1 Mayonnaise
- 1 Salt and pepper
Instructions to make Cornets From a Bread Machine With Lots of Egg Salad Filling
- Put the dough ingredients in a bread machine, with the yeast in the yeast compartment. Start the "dough kneading" program.
- 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.
- 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.
- 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.
- Mist lightly, and leave to rise (2nd rising) until the dough has doubled in volume.
- Brush the surface with egg wash, and bake at 180°C for 15 minutes.
- Take the cornets off the molds while they are still hot.
- Mash up the boiled eggs with a fork, mix with mayonnaise, salt and pepper to make the egg salad.
- When the cornets have cooled completely, fill them with the egg salad.
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