1. Add 200g of flour, 30g of corn oil, 30g of white granulated sugar to an appropriate amount of water, and put aside the oily skin into water and let it stand for half an hour
2. Add 100g of flour to 50g of corn oil and make a shortbread, put it aside and let it sit for half an hour
3. Divide the rested water and oil skin into several portions
4. The leftover pastry is divided into portions equal to the number of water and oil skins
5. Add a proper amount of glutinous rice flour to fig jam to make a filling
6. Take a portion of water and oil skin and put it into the shortbread
7. Roll out
8. Roll up from one side, make all the dough in turn, set aside and let stand for 10 minutes
9. Roll out the rested dough again
10. Roll up and let stand for a while
11. Take a portion of the oil skin and stand it up and press it down
12. Knead it into a bowl with your hands, and pack the fruit filling
13. Close the mouth down, make all the crisp balls, and oven 190 degrees for 20 minutes.
Tips:The specific baking time is adjusted according to the temper of each oven
