Recipe Ingredient
- For the water dough
- 200g low-protein flour, sifted
- 55g icing sugar
- 35g margarine
- 45g corn oil or canola oil
- 40g water
- For the oil dough
- 200g plain flour
- 90g canola oil
Instructions
- For the water dough, put sifted flour into a mixing bowl. Sift in icing sugar and add margarine and corn oil or canola oil. Lift up the flour lightly, then rub in the margarine or oil. Gradually pour in water. Knead until a dough is formed, Form the dough into a ball. Leave aside for 10 minutes. Divide dough into equal portions of about 55g each.
- For the oil dough, combine plain flour with canola oil. Mix until a soft dough is formed. Wrap up neatly with cling film and leave aside for 25-30 minutes.
- Divide oil dough into equal portions of 55g. Flatten a portion of water dough and wrap in a piece of oil dough. Seal the edges then press and roll out flat. Roll up Swiss roll style. Flatten again then roll up Swiss roll style once more. Roll out dough and use as required with any of your fillings.
