## Ingredients ### Texas Toast Tangzhong - 25g bread flour - 250g milk Main Dough - 450g bread flour - 120g milk - 40g heavy cream - 7g instant dry yeast - 50g granulated sugar - 2 tsp salt - 2 eggs - 55g butter Egg wash - 1 egg - 1 Tbsp milk - Sesame seeds Garlic Butter - 4 Tbsp butter - 1 tsp garlic powder ### Chicken Tenders - 1.5 lbs chicken tenders Brine - 1L water - 1 Tbsp salt - 1 tsp MSG - 1 Tbsp vinegar - 0.5 Tbsp black pepper Wet batter - 100g AP flour - 50g corn starch - 1 tsp baking powder - 1 tsp salt - 1 tsp cayenne pepper - 1 tsp garlic powder - 1 tsp onion powder ### Cane’s Sauce - 0.5 cup mayo - 0.25 cup ketchup - 1 tsp black pepper - 1 tsp black pepper - 1 tsp Worchestershire sauce ## Instructions ### Texas Toast 1. Make tangzhong 1. Whisk flour and milk over medium heat 2. Stir until it thickens like mashed potatoes 3. Rest and cool until lukewarm 2. Activate yeast 1. Warm 120g milk and 40g heavy cream to 43•C 2. Stir sugar and yeast, let sit 5-10 minutes until foamy 3. Make dough 1. Combine flour and salt in a bowl 2. Add tangzhong, yeast mixture, and eggs and mix until combined 3. Knead on low speed until shaggy ball forms 4. Incorporated butter 1. Add butter and knead for 10-15 minutes until dough passes window pane test 5. First rise 1. Let sit for 1.5-2 hours 6. Shape and second rise 1. Punch down dough and split in 10 equal parts. Rest for 15 minutes 2. Roll each ball into a rectangle, then roll tightly into a log 3. Placed on greased pan and let rise for 45-60 minutes 7. Bake 1. Preheat oven to 175C 2. Brush bread with egg wash 3. Bake 25-30 minutes 8. Toast 1. Mix garlic butter 2. Brush both sides and toast in pan ### Chicken Tenders 1. Brine chicken 1.