1. Mix with water and oil skin first: mix 15g of flour and 4g of vegetable oil evenly, then pour into 55g of boiling water, stir with chopsticks to form a ball, cover with plastic wrap, and wake up for 3 minutes.

2. Stir-fry: Mix 8g of flour, 4g of vegetable oil and salt together.

3. Add chopped shallots or garlic sprouts. But it must be dry, otherwise it will affect the crispness.

4. Mix well and form a group for later use.

5. Rub the awakened oil skin slightly twice until it is smooth. Don't rub too much.

6. Divide the awakened water-oil skin into 1 portions, 2g； each; The pastry is also divided into 1 portions, each about 13g.

7. Take a piece of oil skin and a piece of pastry, and wrap the pastry in an oil bag. Do it all in turn, cover it with safety film, and relax for 1 minutes, so that the interface can be glued tightly.

8. flatten a portion of dough, and roll the joint upward into an oval shape; Then roll up from top to bottom; Then roll the rolled dough into three folds. Do it all in turn.

9. Bake in a 2-degree oven for about 12-14 minutes, and then put it on a shelf to dissipate heat.