In a large mixing bowl, whisk together 300 g of plain flour, 1 teaspoon of baking powder, ½ tablespoon of raw caster sugar, and 1 teaspoon of fast-action dried yeast.

In a separate container, combine ¾ cup of full cream milk with ½ tablespoon of rice wine vinegar, whisking until well blended.

Gradually pour the milk mixture into the bowl with your dry ingredients. Stir gently until a dough begins to form.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in an oiled bowl, cover with a towel, and let it rise for about 1 hour or until it doubles in size.

Gently punch down the dough to release air, then divide it into equal pieces and shape into smooth balls.

Allow the shaped buns to rest for 15 minutes, covered with a damp towel.

Prepare a steamer by bringing water to a boil and line the basket with parchment paper. Steam the buns for about 10-12 minutes.