Step 6: Trace shapes, cut, then par-bake
There's a few different ways to make a conical shape from flat dough.
I chose to experiment with paper to get the best cone shape I could without too much dough overlap. When I was happy with my shape I transferred the paper template to the dough and cut out the shapes.
The shapes were loaded onto a flat tray and par-baked in a 200°C [400°F] oven for under a minute. Once removed from the oven they were immediately shaped into a cone, the soft edges of each cone was pressed together, and then they were placed placed in the modified aluminum can and allowed to cool. After cooling you should have a semi-baked cone, with minimal dough overlap (d'overlap?) and a no seam gaps.
I chose to experiment with paper to get the best cone shape I could without too much dough overlap. When I was happy with my shape I transferred the paper template to the dough and cut out the shapes.
The shapes were loaded onto a flat tray and par-baked in a 200°C [400°F] oven for under a minute. Once removed from the oven they were immediately shaped into a cone, the soft edges of each cone was pressed together, and then they were placed placed in the modified aluminum can and allowed to cool. After cooling you should have a semi-baked cone, with minimal dough overlap (d'overlap?) and a no seam gaps.
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