All-purpose flour: 320 grams
Glutinous rice flour: 120 grams
2. Divide the oil crust and oil pastry into 15 small pieces each, ensuring equal portions. 3. Flatten each oil crust piece and wrap it around one portion of oil pastry. After wrapping all, let them rest on the work surface for a while. 4. Roll each piece into an oval shape using a rolling pin, starting from the center along one direction. 5. Roll it up and let it sit for a while. Then roll it out lengthwise along the roll’s axis into an elongated oval. 6. Roll it up again to form a dough piece. Finally, roll out the dough piece or stretch it by hand into a pastry sheet, then wrap in the filling. 7. Roll out the dough piece or stretch it by hand into a pastry sheet, then wrap in the filling. 8. Enclose the filling securely, ensuring no leakage. 9. Gently flatten the wrapped pastry with your hand. 10. Arrange the wrapped pastry blanks on a baking tray, slightly flatten them. Prick small holes on the surface with a fork. 11. Brush the surface with egg wash, sprinkle with white sesame seeds, and bake in a preheated oven at 190°C on the middle rack with both top and bottom heat for 25-30 minutes until the surface turns golden brown.
12. Bake until the surface turns golden brown. 13. Once baked, it is truly crispy and delicious. 14. Observe the filling inside, as imagined; the outer crust is extraordinarily flaky.
