Potato Shredded Meringue Rolls

Potato Shredded Meringue Rolls

1. Dissolve the yeast in warm water and let stand for a while

2. Pour the yeast water into 300g flour and knead it to form a dough and ferment to double its size

3. Put 70g vegetable oil in the pot, pour in the flour and stir fry after the oil is hot

4. Stir-fry until the flour and oil are thoroughly mixed and let cool for later use

5. Take out the fermented dough and roll it out into dough

6. Spread the pastry to cool

7. Fold both sides to the middle

8. Make a trifold

9. Squeeze all the closing area tightly to avoid exposing the shortbread

10. Roll out with a rolling pin

11. Make another three-fold, repeat the same 2-3 times

12. Roll it out for the last time, roll it out into a rectangular shape, as regular as possible

13. Put the fried potato shreds on top. My potato shreds are put after they are cold, and don’t have too much juice

14. Wrap potato shreds

15. Cut to size

16. Brush a layer of egg liquid on the surface, sprinkle with appropriate amount of sesame

17. Preheat the oven up and down at 180 degrees, and put it into the preheated oven for about 20 minutes

18. Finished product