Steam plain bun

Ingredients:
Plain flour 500g
White sugar 50g (or more if you like)
Dry yeast 1 pack (7g)
Warm milk 200g (I guarantee milk is so much better than just water. You may also use coconut milk or even soy milk.)
Vegetable oil 1 tablespoon
Secret ingredient: Self raising flour 1 tablespoon (don't add more than that otherwise your dough will not rise properly - more is not always better!)

Steps:
1. Mix dry ingredients together.
2. Add oil and milk. Don't add all the milk at once. If you think your dough has enough moisture, stop adding milk.
3. Knead the dough for at least 10 mins. (Further tips for kneading, please click the related link to the left.)
4. Put it in a warm place for first rise until it is double in size. (Click the related link to the left for further information on fermentation.)
5. Divide the dough into two pieces, then flatten them.
6. Roll up the flattened dough as a swiss roll, then cut it into small pieces.
7. Put them in a warm place for second rise. (A quicker way is to steam the buns at low heat for 10 mins. Low heat means no boiling water, otherwise the buns will not rise.)
8. Steam for 5 to 7 mins at high heat.