Take a work surface and spread flour on it. Carefully, compress the water dough till it flattens and put the oil dough in the middle.
With the oil dough, wrap the water dough, and close the edges. Form a smooth round ball.
Roll the dough in a way that it takes up the shape of a rectangle. Now, roll it up into a Swiss roll and place it perpendicular.
Roll the dough into a rectangle shape again and again, roll it up like a Swiss roll.
Once done, place the roll in the standing position and using your hands, flatten the dough. Make sure the closed edge faces the work surface.
Into a circular shape, roll the dough. Remember to roll it wide enough to enclose a ball of filling inside it.
Put the filling ball in the center, wrap the water-oil dough around it and seal the edges.
Make sure the sealed edge is facing the work surface and carefully, into a circular shape, roll the dough, making it about 7cm-8cm.
Transfer it to a baking paper-lined baking tray.
Repeat the same process for other balls.
Remember to brush a little egg wash onto the surface. Bake for 11 to 12 minutes on 200C.
Once golden brown, keep them aside to cool down and voilà.