Cha siu bao: baked pork buns

Ingredients:

Marinade

• 1 cup chicken base
• 1 cup black soy sauce
• 0.5 cups of sugar
• 2 tsp red food coloring
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1.3 kg pork tenderloin

Buns

• 2 cups premium flour
• 1/4 cup sugar
• 55 g butter
• 2 and 1/4 teaspoons active dry yeast
• 1 egg
• 0.5 cup mayonnaise
• 0.5 cup condensed milk

Preparation:

1. Marinade:
   
   In a bowl, combine the chicken base, soy sauce, sugar, food coloring, salt, and pepper. Cut the pork in half horizontally to create two long, flat, thin pieces (for better marinade penetration). Place the pork in a container or zip-lock plastic bag and pour the marinade over it. Marinate for 20 minutes in the refrigerator.
2. Preheat the oven to 220°C (425°F). Line a baking sheet with foil and place a rack on top. Remove the pork from the marinade and place it on the rack. Bake for approximately 45 minutes. Let the meat rest for 10 minutes, then cut into cubes.
3. Dough:
   
   Meanwhile, in a bowl, combine the flour, sugar, butter, yeast, egg, and 0.5 cups of warm water and stir for 10 minutes. Let the dough rest for 3 hours.
4. Preheat oven to 220°C. Cut twelve 8cm pieces of waxed paper and set aside.
5. Using your hands, roll the dough into a cylinder 3 cm in diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a flatbread 8 cm in diameter.
6. Place a small amount of pork in the center of a circle of dough, then wrap the dough around the meat. Assemble the remaining buns in the same manner, placing them on pieces of waxed paper. Spread mayonnaise and condensed milk on the tops of the buns. Bake for about 15 minutes.