Roll out the bread with a rolling pin, make a circle with the help of a cup, then fill with tomato and mozzarella. Close the sofficini and seal the sides well with the edges of a fork. Beat the egg with the milk in a separate bowl and immerse the puffs and then bread them with the cornflakes. Cook in the air fryer or in the oven at 180° for 13 minutes or in a pan with a drizzle of oil until golden brown..