Sieve the flour and add the salt, sugar baking powder, yeast, oil and butter.

Heat the water/milk to lukewarm (very hot water will kill the yeast).

Add the water gradually into the flour whilst kneading until you have a soft but firm dough.

Knead the dough, pounding it as much as you can to give the buns a delicately soft texture.

The more you knead the better the result.

Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over.

Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.

Once risen, punch down, then knead it again for 2-3mins.

Make into about 14 balls. Roll out each ball into a circle. Place your mixture in the center (you can make any mixture of your choice) then ball it up and seal.

Place the formed buns on an oiled tray with the seam underneath (you can apply egg-wash and sprinkle with sesame seeds)

Then bake at 170 C for about 10-12 mins.

You can dab a bit of butter on the buns (optional) when they are straight out of the oven, then cover them with a cloth so they get really soft.