Activate the Yeast: In a bowl, combine 1/4 cup warm water, 1 cup warm milk, 1/4 cup sugar, and 10g instant yeast. Stir to mix and let it sit for 5–10 minutes until the mixture becomes frothy. This means the yeast is activated and ready to work its magic on your dough.
Mix the Dough: Gradually add 4 cups of cake wheat flour, 1 large egg, 50g softened butter, and 1 teaspoon salt to the yeast mixture. Mix until combined. The dough will be soft and slightly sticky at this stage.
Knead the Dough: Transfer the dough to a floured surface and knead for about 8–10 minutes, until it becomes smooth and elastic. The dough should be slightly tacky but not too sticky to handle. Kneading helps develop the gluten, which gives the buns their soft texture.
Let the Dough Rise: Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is the first rise where the dough will become light and airy.
Divide and Shape the Dough: Once the dough has risen, punch it down gently to release the air. Divide the dough into 8–12 equal pieces, depending on the size of buns you want. Shape each piece into a round ball and place them on a greased baking tray. Make sure they are evenly spaced to allow for expansion during the second rise.
Let the Dough Rise Again: Cover the buns on the baking tray with a clean towel and let them rise for another 30 minutes. They should puff up nicely during this time.
Brush with Milk or Butter: Before baking, brush the tops of the buns with either milk or melted butter to give them a golden, glossy finish.
Bake: Preheat your oven to 180°C (350°F) and bake the buns for 15–20 minutes, or until they are golden brown on top. Keep an eye on them to prevent overbaking.
Finish with Butter: Once baked, brush the tops of the buns with melted butter while they are still hot. This will give them a soft and shiny finish.
