This Cornet bread is very very special for me, Because its my award winning recipe of bread. There was a cooking competition in your complex and approximately 38-40 people has participated. Its very tough job with there some rules.. and that's my first time too for participating any cooking competition.. everyone is coming on my table and giving me compliments for my Cornets and for presentation.. but the judges just came they ate, they saw, they smile, they had some words with each other and they went.. Ooo god.. i was like "Come on say something" ;) and mine was the first table they just took 1 1/2 hr.. for declaring the result.. they announced the 5th prize then 4th n 3rd and any guesses who was 2nd ???? hahah stop thinking i won the 2nd prize.... i was so so happy just feeling top of the world.... so all, here is my felling best recipe my Stuff Cornet Bread... and a pic of my table ;)
Here are the ingredients :----------------------------------
For bun dough:-------------Bread flour:------------200g
Salt:------------------- 3g (0.5 tsp / 1 pinch)
Sugar:------------- 20g
Instant dried yeast:-------4g (1.3tsp)
Warm water:---------------100g
Egg:------------------20g
Butter:---------------------- 20g
For stuffing:--------------------
Paneer:------------- 250gm
Onion:--------------1 cup (finely chopped)
Capsicum:-------------1/2 cup (chopped)
Ginger :-------------- 1/2 inch (freshly grated)
Garlic:------------------ 1tsp.(freshly grated)
Pasta Sauce:------------- 2tbsp. (tomato based)
Dry Basil:----------------1/2 tsp.
Oregano:----------------1/2tsp.
Olive oil:----------------1tbsp.
Chilli Flakes:-------------2tbsp (or as per your taste)
Salt as per your taste.
How to do :------------------------------------
- Follow the Bun recipe http://cinmykitchen.blogspot.in/2013/12/pav-desi-bun.html from 1-11.
- Cover the balls and keep aside for 10 mins.
- After 10 mins take one ball and divide them into 2.
- Flatten the dough, roll the dough out into a 30cm (12inch) rope.
- Thin out one end.
- Coil the dough around a lightly greased cornet shape.
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- Leave to rise for 40-50 mins, or until 2 times in size.
- Meanwhile prepare for stuffing, in a kadai add olive oil.
- Add grated ginger n garlic stir till brown, then add onion stir it till it become transparent.
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- Then add capsicum stir for 5mins, and all spices including chilli flakes and pasta sauce.
- After 5mins add Cubes of paneer and mix them by keeping it on low flame.
- Add little water and salt, cover it for 5-7 mins, and off the flame.
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- Now let the stuffing gets cool.
- Again back to bread as it gets 2times in size.
- Bake at 200 degrees C (392 degrees F) for 10 mins or until
- As it gets cool remove cornet mould and Fill the hole with chilli paneer stuffing.
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- Then grease the cornet by butter and again bake it for 4-5 mins (on low degree)
- Remove it and Bite your yummy STUFF CORNET BREAD :)
