Add flour, sugar salt, milk powder, egg into a mixing bowl and melt the yeast in the water and add them into the mixing bowl too.

Knead the step 1 for 5 to 10 minutes when it’s turn to a smooth ball and then add the butter to mix evenly.

Cover the dough with cling film and wet tea towel and leave it to arise for 1 hour - 90 minutes.

We separate the dough into a small balls weigh 50g for one after the dough arise to twice bigger than the original size.

Put a rolling pin in the middle of the small ball and flatten it towards the sides.

Use fingers to roll the flattened dough into an olive shape. Wet the dough in the cold water and then coat the dough with breadcrumb then leave it on the side for another 30~40 minutes to allow it to rise again.

Heat up the oil in a wok and deep-fry the bread roll for 3~5 minutes at a lower heat. Throw a small piece of bread into the oil if the temperature is right and the bread will flow on the oil with a lot of bubble immediately. I will cook three bread rolls at once in case the oil temperature drops too quickly.

Use a pair of scissor to cut the bread roll and put a little bit of mayonnaise first then add cucumber, tomato, ham and stewed eggs in it.

Add salt, sugar, potato starch and vinegar into a small saucepan and cook it at the lowest gas power. Keep stirring it while cooking and once the mixture begins to turn into a sticky paste turn off the heat.

Whisk the step 1 mixture into the eggs, a little bit at once. (You will see the eggs with the mixture will start turning to a creamy colour). After this, just use the oil to change the thickness to whatever you desire. (This is the reason why I didn’t put down the amount of the oil in my recipe.)