Wednesday, 22 June 2016

Bread Cones


1 1/2 cups all-purpose flour
1/2 cup milk (slightly warm)
Some water, warmed slightly (if needed)
2 tbsp. slightly beaten egg (you can reserve the rest for applying on the cornets before baking as an egg wash)
1 1/2 tbsp. sugar
1 tbsp. oil
2 tbsp. melted butter
1 tsp. instant yeast
1/2 tsp. salt

1 carrot finely shredded
1/2 cup cabbage chopped
1/2 cup boiled shredded chicken
2 tbsp catchup
1/4 tsp black pepper
1/4 tsp salt
1tsp oil


  • In small bowl pour some water and dissolve the sugar
  • Than microwave it to luke warm and add yeast
  • Keep it on a side so that its get activated (we are using instant yeast which do not need prior activation, we can use it directly in the recipe. But to avoid any wasting as sometimes yeast fails to activate and it ruins all the recipe so i preffer to activate it separately) 
  • In flour add salt,melted butter and egg and add the activated yeast.

  • Knead it with milk and keep in warm place untill doubles in size
  • Make equall balls and let them rest for 10 more minutes so they can further rise

  • Oil the working top and make long strings of the balls

  • Roll theme around the mould neatly
  • Now brush them with egg and bake at 280*C for 18 minutes

  • When you see they are near to be done take them out
  • Fill with the filling and bake them again at the same temperature for further more 10 minutes or till golden
  • If you want you can sprinkle some sesame seeds or black seeds before baking them
  • Bread rolls are done

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