Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cornets from a bread machine with lots of egg salad filling. It is one of my favorites food recipes. This time, I’m gonna 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 on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Cornets From a Bread Machine With Lots of Egg Salad Filling is something that I’ve loved my entire life. They’re fine and they look fantastic.
A Classic Egg Salad Recipe Is Great By Itself Or As A Sandwich Filling. Garnish With Crunchy Lettuce Leaves And Enjoy Your Wholesome Meal. Great recipe for Cornets From a Bread Machine With Lots of Egg Salad Filling.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make Cornets From a Bread Machine With Lots of Egg Salad Filling:
- Make ready Bread dough:
- Prepare 230 grams Bread (strong) flour
- Take 20 grams Cake flour
- Prepare 30 grams Unsalted butter
- Get 20 grams Sugar
- Make ready 4 grams Salt
- Make ready 10 grams Skim milk powder
- Take 160 ml Water
- Get 2 1/2 grams Dry yeast
- Prepare The egg glaze:
- Make ready 1 as required Beaten egg
- Make ready Egg salad:
- Take 5 to 6 Hard-boiled eggs
- Prepare 1 Mayonnaise
- Take 1 Salt and pepper
Place the pan into the bread maker and cover. See how to bake bread at home. Recipes for white, wheat, and more with photos, video, and tips to help you make them. In a bread machine pan, add the tangzhong, butter, sugar, salt, and egg beaten with the milk.
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.
On top of those ingredients, add the bread flour. Make a depression in the center of the bread flour, and add the yeast. Turn the bread machine on the "basic dough" setting. Mid-Summer Italian Bread Salad View Recipe this link opens in a new tab Cucumbers, tomatoes, red onion, garlic, fresh thyme — and of course, fresh basil — come together with bite-size pieces of Italian bread to make this light, yet filling summer salad. Sweet Potato Salad. by Kendall Smith.
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