Hoping someone can help me with this type of bread.

The best that I have tasted have come from Vietnamese Bakeries.. I assume
that the occupation by the French had a large influence on breadmaking
generally.

I use a breadmaker to make the dough and then bake the breadsticks or rolls
in the oven @ 220 C.

My problem is that I cannot get a thin crispy crust like the Vietnamese can.

Where am I going wrong ? Is there something wrong with the recipe that I am
using?

9 ml dried yeast
300 ml water
450 g flour
5ml salt
5 ml sugar
15 ml lard


Hoping someone can help
regards Ray (Victoria, Australia)