Delicious DIY Bread cones
Before we get started have you seen the video above??? Want one?? We have just 12 left.... See here
How cute are these delicious looking bread cones ! They are amazing.
We Loaded them with a simple salad made of leftover chicken tikka and stuffed into the cones.
You can fill these with your fillings of choice..
1 1/2 cups all-purpose flour
1/2 cup milk (a little bit warm)
Some water, warmed slightly (if needed)
slightly beaten egg
(you can hold the remainder for applying on the cornets before baking as an egg wash)
1 1/2 tbsp.
—Making cone molds:
1. You just need some manila paper or any partially-hard paper. Cut into rectangles and roll them up
into cones, after that you can staple them to keep the conical shape.
2. Then cut up a bit of foil and wrap it across the cone to avoid the paper from burning inside the oven.
3. Tuck the foil through the top opening of the cone to hold it in position, however ,
you don’t have to line the inside of the paper cones, only the outsides.
4.After that you can re-use these cone-molds a few times,
you will simply need to change out the foils and employ new ones for the next batch.
5. Just before baking using them,
you simply must grease the molds ideally with butter to ensure your bread will not keep to the molds.
6.To shape the bread, roll pieces of dough into lengthy ropes.
Beginning from the bottom tip of the cone mold,
start rolling the ‘rope’ round and round keeping the spirals near to one another.
Then bake according to the recipe.
1. Sieve the flour, after which add powdered milk, sugar, yeast along with salt.
Adding the oil and butter and the egg, and mix collectively.
Now add all the warm milk. Begin kneading together and little by little add the warm water a little at a time.
You will possibly not need it all, so add it sparingly until your dough is good and soft.
Knead for a good 8-ten minutes. The more you knead it the softer the buns is going to be.
2. Touch a little bit of oil with your fingertips and apply throughout the ball of dough.
Cover and let it rest for an hour until it doubles in proportions.
Cut the dough into 5 or 7 portions based on the size you want your cones. Make sure they are exactly about the same size.
Shape them into balls, then cover and set them aside to relax for 15 minutes.
3. Roll each piece of dough right into a rope. Roll the dough ropes throughout the greased cone mold tubes,
then cover and let the cones double in size. Brush using the egg glaze and sprinkle with sesame seeds.
Bake inside a preheated oven at 180 degree C for 18 minutes or till golden brown.
4. Place onto a wire rack and allow to cool for a few minutes before taking out the cones.
Stuff the cones with regardless of what filling you like and enjoy !
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