Recipe of Jamie Oliver Cornets From a Bread Machine With Lots of Egg Salad Filling

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, cornets from a bread machine with lots of egg salad filling. One of my favorites. This time, I am going to 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 in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Cornets From a Bread Machine With Lots of Egg Salad Filling is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. 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 that.

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

1. Take Bread dough:
2. Take 230 grams Bread (strong) flour
3. Make ready 20 grams Cake flour
4. Take 30 grams Unsalted butter
5. Prepare 20 grams Sugar
6. Prepare 4 grams Salt
7. Prepare 10 grams Skim milk powder
8. Prepare 160 ml Water
9. Take 2 1/2 grams Dry yeast
10. Make ready The egg glaze:
11. Get 1 as required Beaten egg
12. Prepare Egg salad:
13. Get 5 to 6 Hard-boiled eggs
14. Get 1 Mayonnaise
15. Get 1 Salt and pepper

Instructions 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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