Main Ingredients

Full Flour

100g

Supplement

Maltose

20g

Vegetable Oil

15g

Water

45g

Dry Yeast

2g

Corn Starch

50g

Butter

26g

Salt

3g

Crushed onion

12g

Steps

1. Knead the dry yeast, water, and vegetable oil all in a bowl of enriched flour to form a dough, and leave it in a warm place to ferment until it doubles in size, then deflate it with your hands to form a round shape, and leave it to rest. Melt the butter into a liquid, add the cornstarch, salt, and chopped onion, and knead into a shortbread dough

3. Roll out the waterproof pastry into a circle just big enough to wrap the shortbread dough around

4.

6. Fold in both sides

7. Fold in half again to form a thin rectangle

8. Rotate the dough 90 degrees, roll it out again, and repeat the folding action

9. Roll out the twice-folded dough as much as possible into a rectangle with a thickness of 0.2cm

10. Cut the dough into foursquare pieces, put them into a baking tray, and leave them to rise again until they double in size.