Tangzhong starter

• 3 tbsp water
• 3 tbsp whole milk
• 2 tbsp unbleached bread flour

Dough

• 2 ½ cups unbleached bread flour
• 2 tbsp non-fat dry milk
• ¼ cup sugar
• 1 tsp salt
• 1 pc large egg
• 1/2 cup milk
• 4 tbsp butter
• 1 tbsp yeast

Topping

• 1 pc egg beaten
• 1 tsp water
• 6 tbsp mayonnaise
• 2 tbsp condensed milk
• 2 tbsp cooking oil
• 2 tbsp soy sauce
• 1 ½ tbsp vinegar
• 500 grams cooked pork adobo

1. Make the adobo flakes by shredding the cooked pork adobo. Heat up a pan and drizzle the oil. Saute the pork shreds with the soy sauce and vinegar. Cook until crispy. Transfer to a flat container and set aside.
2. Make the Tangzhong starter by whisking all its ingredients in a pan. Cook over low heat while stirring until it thickens. Transfer to a bowl to cool.
3. Combine the tangzhong with the remaining dough ingredients in the KitchenAid stand mixer bowl. Combine using the flat beater accessory on low speed.
4. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes until puffy.
5. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
6. Place them on a greased baking tray and cover. Let them rest for 40-50 minutes until puffy.
7. Meanwhile, make the egg wash by beating the egg with 1 tsp of water. Set aside.
8. Combine the mayo and condensed milk and also set aside.
9. Preheat the KitchenAid 21L Digital Countertop Oven using the bake function to 180ºC/350ºF.
10. Brush the tops of the buns with eggwash and bake them for 25 - 30 minutes until golden brown.
11. Let the buns cool before brushing the mayo mixture on top. Roll the tops onto the adobo flakes.
12. Consume immedietly because the buns can get soggy.