1: Preparing to sheet a 15cm by 40 cm sheet of dough using kitchen wrap. The resultant sheet should be about 3-4mm thick.
2: Closeup of the texture, colour and appearance of the flash fried roll.
3: Autopsy shot to examine the thickness and doneness of the dough casing (filling not important, but being tasty is...)
This image also shows that the roll indeed collapsed under its own weight and flattened out rather than maintain a more cylindrical appearance.