We were talking about ideas on how to proof/bake the small boules to make a perfect bread soup bowl and the idea struck me to use taco shell molds which actually worked perfectly and just as well as the mini springforms. Here are a couple of photos:
Hi, everyone, ok, I received my order of large taco bowl molds and armed myself with 5 lbs of masa harina. My first attempt at the bowls/shells was very very awful. They were thick and took forever to bake to a slight brown since no fat was involved (I guess).
The instructions tell me that I am supposed to roll out the dough very very thin and then transfer into the mold. Yes, but they didn't say how.
The dough tears, if I am lucky enough to even get it off the plastic wrap which was sprayed with a bit of oil.
