Tamago Sando

• 5 large eggs

• 2 tbsp kewpie mayo

• ½ tsp apple cider vinegar

• 1/4 tsp kosher salt

• 1/4 tsp sugar

• 2 slices shokupan

• butter room temp

• 1 finely chopped spring onion

• Pinch of white pepper

• ¼ tsp yellow mustard

Tang Zhong

• 35g Bread Flour

• 175g water

Dough

• 140g whole milk warm

• 1 large egg

• 5g yeast

• 50 g sugar

• 40 g unsalted butter room temp

• 340 g bread flour

• 3 g salt

For the Tang Zhong, add the bread flour and water to a pot and bring it up to a boil. Whisk the mixture together until it has a ‘custard like’ texture. Decant it into a bowl and wait for it to reach room temperature. Add the ingredients to a stand mixer in the following order: flour, sugar, salt, yeast, milk, egg, and then the Tang Zhong. At this stage you will be using the paddle. After a few minutes, replace the paddle with a dough hook and mix on a low speed for 2 minutes. Then add the butter. Continue to mix on a low speed until the dough comes together, scraping down the bowl as needed.

Continue to knead on medium for 15 more minutes. Do the windowpane test: take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go.

The dough will be very soft and tacky-try to resist adding flour. With floured hands, shape into a ball and transfer to a clean lightly floured bowl and coverwith plastic wrap.

Let it proof in a bowl until tripled in size (about 1 hour).

Take the dough and tip it out onto a lightly floured surface. Punch down lightly then divide into 3 equal portions. Take one ball of dough and lightly roll out into an oval. Bring the two sides of the oval towards the middle. Then roll it up.

Repeat with the remaining two portions of dough. Place the three rolls in a loaf pan(Lightly oil or butter your pan if it isn’t non-stick), cover (placing a large bowl on top of thewhole pan) and let proof until doubled, about 40 minutes to 1 hour.

Heat the oven to 180°C after the dough has been proofing for 30 minutes. Bake for 20-25 minutes or until the bread is golden and cooked through  -if you use a thermometer it should be 90°C. If the tops start to brown too much, lightly cover with a piece of foil. Brush with cream or butter if you want a shiny top. Remove from the pan immediately and cool completely on a wire rack

Remove the eggs from the fridge as you bring a medium pot of water to the boil. Prepare an ice bath with a large bowl of cold water and ice. Bring the water to a rolling boil, then add the eggs in, with a slotted spoon. Maintain a simmer for 10 minutes, lifting one egg out early (around 7 minutes).

Plunge the eggs into the ice bath to cool them down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if needed.

Cut the eggs in half and mash them. Leave the 7 minute egg-half to place in the middle of the sandwich. Place that on one slice of bread. Now add the filling all the way to the edges around the egg half. Top with the other slice and press down gently. Trim the crusts (chef’s treat!) and slice in half on a diagonal or perpendicularly into thirds. Enjoy!