Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cornets from a bread machine with lots of egg salad filling. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Cornets From a Bread Machine With Lots of Egg Salad Filling is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Cornets From a Bread Machine With Lots of Egg Salad Filling is something that I have loved my whole life. They are 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 begin with this recipe, we must prepare a few components. You can have cornets from a bread machine with lots of egg salad filling using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cornets From a Bread Machine With Lots of Egg Salad Filling:
- Take Bread dough:
- Prepare Bread (strong) flour
- Take Cake flour
- Prepare Unsalted butter
- Prepare Sugar
- Prepare Salt
- Prepare Skim milk powder
- Take Water
- Prepare Dry yeast
- Get The egg glaze:
- Take as required Beaten egg
- Prepare Egg salad:
- Get to 6 Hard-boiled eggs
- Prepare Mayonnaise
- Get 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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