• 350g (12½ oz) of bread flour (or cake flour
  • 60g (2 oz) of plain flour (all purpose flour)
  • 45g (1½ oz) of castor sugar
  • 1 teaspoon of salt (use this amount if using unsalted butter and less if using salted butter)
  • 15g (½ oz) milk powder
  • 14g (½ oz) of yeast
  • 180g (6 fl oz) of water
  • 45g (1½ oz) butter
  • 1 egg
  • Taiwanese mayonnaise
  • Thinly sliced cucumber
  • Tomato slices
  • Sliced ham
  • Stewed eggs

  1. Add flour, sugar salt, milk powder, egg into a mixing bowl.
  2. Disperse the yeast in the water and add to the bowl.
  3. Knead the mixture until it becomes a smooth ball and then add the butter and mix again.
  4. Cover the dough with plastic film and leave it to rise to double in volume (1 – 1 ½ hr).
  5. Cut the dough into 50g (1¾ oz) balls.
  6. Roll each ball from the centre of each to flatten the edges.
  7. Roll the flattened dough into an olive shape. Wet the dough with a little cold water and then coat the dough with breadcrumbs and allow it to rise again (30 – 40 mins).
  8. Heat up the oil in a wok and deep-fry the roll for 3~5 minutes. Throw a small piece of bread into the oil & if the temperature is right and the bread will float on the surface immediately and there will be boiling around the dough. Up to three rolls may be cooked simultaneously.
  9. Cut the bread roll and put a little bit of mayonnaise first then add cucumber, tomato, ham and stewed eggs in it.