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ThePieman

ThePieman

Images: 

1: Preparing to sheet a 15cm by 40 cm sheet of dough using kitchen wrap. The resultant sheet should be about 3-4mm thick.

IMG_9720.jpg

 

2: Closeup of the texture, colour and appearance of the flash fried roll.

IMG_9723.jpg

 

3: Autopsy shot to examine the thickness and doneness of the dough casing (filling not important, but being tasty is...)

IMG_9725.jpg

This image also shows that the roll indeed collapsed under its own weight and flattened out rather than maintain a more cylindrical appearance.

ThePieman

ThePieman

Images: 

1: Preparing to sheet a 15cm by 40 cm sheet of dough using kitchen wrap. The resultant sheet should be about 3-4mm thick.

IMG_9720.jpg

 

2: Closeup of the texture, colour and appearance of the flash fried roll.

IMG_9723.jpg

 

3: Autopsy shot to examine the thickness and doneness of the dough casing (filling not important, but being tasty is...)

IMG_9725.jpg

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