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.
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.
Combine the tangzhong with the remaining dough ingredients in the KitchenAid stand mixer bowl. Combine using the flat beater accessory on low speed.
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes until puffy.
Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
Place them on a greased baking tray and cover. Let them rest for 40-50 minutes until puffy.
Meanwhile, make the egg wash by beating the egg with 1 tsp of water. Set aside.
Combine the mayo and condensed milk and also set aside.
Preheat the KitchenAid 21L Digital Countertop Oven using the bake function to 180ºC/350ºF.
Brush the tops of the buns with eggwash and bake them for 25 - 30 minutes until golden brown.
Let the buns cool before brushing the mayo mixture on top. Roll the tops onto the adobo flakes.
Consume immedietly because the buns can get soggy.