Transfer water dough to a dusted cleaned surface and roll it into a log.
Divide the log into 12 equal portions and roll each one into a ball. Set aside, cover them with a towel and let it rest for 15 minutes.
Repeat the same steps for the oil dough.
To make the bun wrapper, take one water dough and pinch to make it into a large circular disk, then place an oiled dough in the middle.
Bring the sides to the middle and seal, then roll it into a ball. Set aside for 15 minutes.
To create the flaky layers, take the prepped dough and roll it into an oblong sheet. See notes for tips on how to roll this properly.
Lift up the bottom side and roll it up like a swiss roll. Turn the rolled dough around so the swirl is facing you.
Flatten it again with the same method as above. Repeat the swiss roll, and pinch both ends together to create a ball. Set aside for 15 minutes.