1. The ingredients for making water and oily skin: 100 grams of all-purpose flour, 15 grams of vegetable oil, 20 grams of maltose, 1/2 teaspoon of yeast, and 45 grams of water, mix well, knead it into a smooth dough, cover it with plastic wrap and leave it at room temperature to ferment to 2 times its size. After the fermentation is completed, the dough is vented and rounded again. Add plastic wrap and let stand for 15 minutes
2. Pastry ingredients: 50 grams of cornstarch, 28 grams of lard, 3 grams of salt, 12 grams of chopped fresh chives, mix evenly, and knead it into a dough with your hands, wrap the pastry into the loosened water and oily dough, pinch tightly and close the mouth.
3. Place it on the operating table with the mouth down and relax for 15 minutes. Apply a thin layer of oil or powder on the operating table, roll out the dough into a large rectangular piece, and fold the left and right sides to the middle
4. Fold in half, complete a quarter-fold, turn the dough horizontally, roll it out again, complete the second quarter-fold, the dough after two quarter-folds
5. Roll it out into a large rectangular piece of 0.2 mm, and cut it into a uniform shape with a ruler and a knife. Arrange into the baking tray, spray a little water on the surface of the fork hole with a fork, let stand at room temperature for about 25 minutes, fire up and down at 180 degrees, and color the middle layer for about 18 minutes
