This was pretty good. I mixed up hoisin, mirin and soy sauce with chopped cooked chicken breast for one filling then did a few with sultanas and cinnamon. Dough is very very oily, didn't need to flour surface at all because of this. If you're used to more Western styles of bread dough, this dough will feel "wrong" when you're working it but it turns out fine - the oil gives the bread a crisp pastry-like quality on the outside. For my egg wash I used 1 whole egg, 1 tablespoon water and 1 tsp sugar and this seemed to work well.
the dough is too oily. But, it turn out quite nice. then, I use half cup of oil for the second time of trying, it turn out very nice too.
I found the recipe quite easy to follow. The notation (100 -110) by the warm milk was a little confusing. I took it to mean temperature. Anyway it turned out quite well. The fillings I used were kaya ( coconut egg jam), canned precooked sausages and I had leftover filling from my quiche ( sauted in butter leek and chicken, seasoned with dill and oregano). My oven was well heated so took less than the 20 minutes as well.
I think I somehow messed up. The rolls were harder then the ones I ate in Taiwan. I also used canola oil instead of vegetable oil. I thought the tast was pretty good, though.