Accessories: salt 1.5g, boiled water 55g, onion 15g.

1. Mix water and oil skin first: mix 105g flour and 40g vegetable oil evenly, then pour it into 55g boiling water, stir it into balls with chopsticks, cover it with plastic wrap, and wake it for 30 minutes.

2. Mixed dough: Mix 80 grams of flour, 40 grams of vegetable oil and salt.

3. Add chopped onions or garlic sprouts. But do it, or it will affect the brittleness.

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

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

6. Divide the awakened water-oil skin into 10 parts, 20g each; The pastry is also divided into 10 portions, and each portion is about 13g.

7. Take an oil skin and a pastry, and wrap the pastry in an oil bag. Do it in turn, cover the safety film, and relax for 10 minute to make the interface stick firmly.

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

9. Bake 12- 14 minutes in a 200-degree oven, and then put it on a shelf to dissipate heat.