1. Put in all dry ingredients together in a stand mixer whisking bowl, make a well and add in the wet ingredients. Use a spoon to lightly stir it until it form a paste, use the stand mixer’s dough hook to beat it using slow speed for 2-3 minutes and follow by high speed for 10-15 minutes. or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough.

2. In the flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball. Lightly oil you mixing bowl and place the ball in the bowl. Cover with damp cloth or cling wrap (to prevent moisture loss). Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s temperature.

3. Take the dough out, punch into the dough to let any trapped air escaped. Knead for one minute and divide equally according to your desired ball size.

4. Pre-heat the oven to 190 degree Celsius.

5. For the fillings, mix the mayonnaise, longganisa hubad, condensed milk and black pepper.

6. Flatten the ball-shaped dough, and place the fillings.

7. Shape the dough according to the desired shape.

8. Rest the dough for about 30-40 minutes.

9. Dip the buns in bread crumbs and baked in the oven for 20-30 minutes.