Mix everything except the margarine together, knead a bit for smoothness. Then rest the dough, covered, for 3 hours.
Divide the dough into 8 pieces. Flatten out 1 piece to about 6-inches in diameter. Incorporate about 2 teaspoons of margarine in the dough circle, pushing and kneading it in but maintaining the circle.
Cut a line open from the center of the circle to the outside edge. Take one end and roll it around counterclockwise into a ball. This is ajin. Prepare all the pieces of dough in the same way. Bake as directed in the individual recipe.