@maituyettran2112: #dodepmoingay

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Wednesday 22 July 2026 03:55:17 GMT
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Canes Texas Toast + Cane’s Sauce🤤 The only good thing at Cane’s? The Texas toast and the sauce. So let’s make both at home! Full detailed recipe with substitutions on substack for free!  ⏰ Prep: 25 min (+ 2 hrs rise) 🔥 Bake: 25–30 min 🍽️ Makes: 6–8 rolls 🍞 Tangzhong • ¼ cup (30g) bread flour • ½ cup (120ml) whole milk 🥖 Dough • 3¾ cups (450g) bread flour • ½ cup (120ml) whole milk • ¼ cup (60ml) heavy cream • 3 tsp (9g) instant yeast • ¼ cup (50g) sugar • 2 tsp (12g) salt • 2 eggs • Tangzhong • 4 tbsp (57g) softened butter 🥚 Egg Wash • 1 egg • 1 tbsp milk 🧄 For the Toast • Melted butter • Garlic powder(optional) 🥣 Cane’s Sauce • ¾ cup mayo • ⅓ cup ketchup • ½ tsp black pepper • 1 tsp kosher salt • ½ tsp garlic powder • ½ tbsp Worcestershire sauce 👨‍🍳 Directions 1️⃣ Cook the tangzhong until thick like mashed potatoes. Cool completely. 2️⃣ Warm the milk and cream to 110°F. Mix in the sugar and yeast. Let foam for 5–10 minutes. 3️⃣ Mix the flour, salt, tangzhong, yeast mixture, and eggs until a shaggy dough forms. 4️⃣ Knead in the butter a little at a time for 10–12 minutes until smooth and elastic. 5️⃣ Cover and let rise for 1 hour, or until doubled. 6️⃣ Divide into 6 rolls (or 8 for thinner canes style toast). Shape into logs, place seam-side down, cover, and let rise another hour. 7️⃣ Brush with egg wash, add sesame seeds if using, and bake at 350°F for 25–30 minutes 8️⃣ Slice, brush with melted butter, sprinkle with garlic powder, and toast in a skillet until golden. 9️⃣ Mix the sauce ingredients together and refrigerate for at least 30 minutes. If you make this, be sure to tag me! #texastoast #raisingcanes #copycatrecipe
Canes Texas Toast + Cane’s Sauce🤤 The only good thing at Cane’s? The Texas toast and the sauce. So let’s make both at home! Full detailed recipe with substitutions on substack for free! ⏰ Prep: 25 min (+ 2 hrs rise) 🔥 Bake: 25–30 min 🍽️ Makes: 6–8 rolls 🍞 Tangzhong • ¼ cup (30g) bread flour • ½ cup (120ml) whole milk 🥖 Dough • 3¾ cups (450g) bread flour • ½ cup (120ml) whole milk • ¼ cup (60ml) heavy cream • 3 tsp (9g) instant yeast • ¼ cup (50g) sugar • 2 tsp (12g) salt • 2 eggs • Tangzhong • 4 tbsp (57g) softened butter 🥚 Egg Wash • 1 egg • 1 tbsp milk 🧄 For the Toast • Melted butter • Garlic powder(optional) 🥣 Cane’s Sauce • ¾ cup mayo • ⅓ cup ketchup • ½ tsp black pepper • 1 tsp kosher salt • ½ tsp garlic powder • ½ tbsp Worcestershire sauce 👨‍🍳 Directions 1️⃣ Cook the tangzhong until thick like mashed potatoes. Cool completely. 2️⃣ Warm the milk and cream to 110°F. Mix in the sugar and yeast. Let foam for 5–10 minutes. 3️⃣ Mix the flour, salt, tangzhong, yeast mixture, and eggs until a shaggy dough forms. 4️⃣ Knead in the butter a little at a time for 10–12 minutes until smooth and elastic. 5️⃣ Cover and let rise for 1 hour, or until doubled. 6️⃣ Divide into 6 rolls (or 8 for thinner canes style toast). Shape into logs, place seam-side down, cover, and let rise another hour. 7️⃣ Brush with egg wash, add sesame seeds if using, and bake at 350°F for 25–30 minutes 8️⃣ Slice, brush with melted butter, sprinkle with garlic powder, and toast in a skillet until golden. 9️⃣ Mix the sauce ingredients together and refrigerate for at least 30 minutes. If you make this, be sure to tag me! #texastoast #raisingcanes #copycatrecipe

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