Cornets From a Bread Machine With Lots of Egg Salad Filling

Name: Cornets From a Bread Machine With Lots of Egg Salad Filling
Yield: 8 servings
Cuisine: American
Ingredients: 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; 1 as required Beaten egg; 5 to 6 Hard-boiled eggs; 1 Mayonnaise; 1 Salt and pepper

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

8 servings

Bread dough:
230 gramsBread (strong) flour
20 gramsCake flour
30 gramsUnsalted butter
20 gramsSugar
4 gramsSalt
10 gramsSkim milk powder
160 mlWater
2 1/2 gramsDry yeast
The egg glaze:
1as required Beaten egg
Egg salad:
5to 6 Hard-boiled eggs
1Mayonnaise
1Salt and pepper

Saved

Steps

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.