Cornets From a Bread Machine With Lots of Egg Salad Filling

• 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

1. Put the dough ingredients in a bread machine, with the yeast in the yeast compartment.
2. Start the "dough kneading" program.
3. When the dough is done, take it out of the machine, divide into 8 portions and deflate.
4. Round each portion off into a smooth ball.
5. Cover with a tightly wrung out moistened kitchen towel, and let rest for 10 to 15 minutes.
6. Roll out each ball into a circle, and roll it up to form a sausage shape,tucking in the ends.
7. Keep rolling until it's 32-33cm long.
8. Wrap the dough around a greased and floured cornet mold.
9. Leave about 2cm of each end of the mold exposed, and tuck each end of the dough under the wrapped part.
10. Mist lightly, and leave to rise (2nd rising) until the dough has doubled in volume.
11. Brush the surface with egg wash, and bake at 180C for 15 minutes.
12. Take the cornets off the molds while they are still hot.
13. Mash up the boiled eggs with a fork, mix with mayonnaise, salt and pepper to make the egg salad.
14. When the cornets have cooled completely, fill them with the egg salad.

bread, flour, butter, sugar, salt, milk powder, water, yeast, egg, eggs, mayonnaise, salt

Taken from cookpad.com/us/recipes/147764-cornets-from-a-bread-machine-with-lots-of-egg-salad-filling (may not work)