Boat Sandwich

  • 350g of bread flour
  • 60g of plain flour
  • 45g of custard sugar
  • 1 teaspoon of salt
  • 15g milk powder
  • 14g of yeast
  • 180g of water
  • 45g of unsalted 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 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 breadcrumb 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 at a lower heat. Throw a small piece of bread into the oil if the temperature is right and the bread will float on the surface immediately. 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.