Cornet Roll with Custard filling

This bread came from instruments horn and cornet.
The bread are baked with  cone shape molds.

These molds are made from paper and til foil. I made them by myself.
Make the cones with paper and stapler. Then wrap with tinfoil. You will need 10 cone molds for this recipe.

The dough is bit sweet and buttery, rich texture. Brush egg wash before baking, make them golden color.
After bake the rolls, you fill up custard cream.
In Japan, there are two basically filling, custard or chocolate cream. We call them custard corne and choco corne.
I didn't prepare enough custard cream. Then I cut the roll and fill up with lettuce, cucumber, carrot, avocado and tuna. I had one for my breakfast.

Cornet Roll  (make 10 rolls)

Bread Flour 300g

Sugar 30g

Salt 5g

Skim milk powder 10g

Instant Dried Yeast 3g

Unsalted Butter 30g

Water + Egg 1/2 190cc

Egg wash

Custard cream

Piping bag

Time

Mix 10minutes and 8minutes

Ferment 1hour 30minutes

Proofing 40minutes

Bake 15minutes 190℃

1. In the mixer or bread machine, combine the dough ingredients without butter. Mix it 10 minute. Add butter and knead it another 10 minutes. It can be stretched a paper thin“windowpane.
Prepare cone mold. Apply oil to molds.

2. Transfer the dough to a covered container and ferment at warm room temperature for 1 hour 30 minutes till it becomes double size more.

3. Pour the dough onto floured counter, then deflate it, knead briefly. Divide into 10pieces (about 55g each)

4.  Shape them into final shape.

A. 10pieses, about 55g each.

B. Pat the dough and make it flat.

C. Cut off 10mm of the edge.

D. Place the edge on the left side.

E. Pat the dough and make it flat.

F. Fold the upside and seal it.

G. Fold the downside and seal it as well.

H. It becomes a cylinder.

I . Roll it and make it slightly thin and thick cylinder. (that is why I put edge of the dough when I made cylinder. That is easy way to make thick and thin)

J, K, L. Use your thumb, and wrap it around the mold.

M, N. Put it on the baking tray .

5. Place them at warm place (35℃) for 40 minutes. And preheat oven at 200℃.

6.  Brush egg wash on top.

7. Bake them at 190℃ for 15 minutes till they become golden brown.

8. Cool them down on a wired rack.

9. When they gets cool down, fill up custard with piping bag.

It is placed at Yeastspotting.