- 1 cup water
- 1 cup whole milk
- 2/3 cup bread flour
- 5 cups bread flour
- 1/2 cup granulated sugar
- 2 packets active dry yeast (2 tsp)
- Salt to taste
- 1 cup warm milk
- 2 eggs (one-handed egg crack, please)
- 1 stick (8 tbsp) cubed butter
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 3 tbsp Worcestershire sauce
- 1 tbsp honey
- 3 tbsp ketchup
- Wagyu beef squares
- 1 cup panko bread crumbs
- 1 egg
- 1 cup all purpose flour
- To a small saucepan add water and milk, and slowly whisk in 2/3 cup of bread flour.
- Continue whisking on medium high heat for about 5 minutes until thickened but pourable.
- Set aside and let cool to room temperature.
- To a stand mixer with a dough hook attachment, add 5 cups of bread flour, sugar, yeast, a pinch of salt, and mix on medium.
- Slowly add in milk, eggs, and about 1 cup of our tangzhong mixture.
- After kneading for 5 minutes, slowly add cubed butter and continue kneading until the butter is incorporated.
- Oil your hands before removing the dough and shaping into a ball, then place into a greased bowl and cover with a damp paper towel in a warm place for an hour.
- Flour your hands and workspace and dump out your dough.
- Cut into thirds and shape into a log before placing into a rectangular bread pan.
- Cover and let rise for 30 more minutes.
- Uncover and brush with whole milk before baking at 350°F for 35-40 minutes.
- In a bowl mix soy sauce, oyster sauce, Worcestershire sauce, honey, and ketchup together.
- Cut wagyu into a square.
- Season with salt, then dredge lightly in flour, egg wash, and then panko.
- Deep fry at 400°F until golden brown.
- Cut bread into square slices and toast on one side in a pan with wagyu fat.
- Brush the toasted side with our sauce.
- Assemble the sandwich with the fried wagyu piece, slice in half, and enjoy!
White Truffle Sea Salt
Black Flakey Sea Salt
Flaky White Kosher Salt