Sift 200g strong flour and 50g weak flour twice. Create three wells in the flour mixture and place 40g sugar, 4g salt, and 7g instant dry yeast in separate wells without touching each other. Mix lightly.

Add 1 egg, 60g milk, and 35g water to the flour mixture and combine into a rough dough.

Add 25g softened butter to the dough and knead until gluten develops. Stretch the dough gently to check if it forms a thin, elastic membrane.

Place the smooth dough in a bowl, cover with plastic wrap, and let it rise in a warm place for 30–40 minutes for the first proofing.

After the first proofing, punch down the dough to release gas. Divide the dough into 12 pieces, approximately 39g each, and shape them into balls. Cover with plastic wrap and let rest at room temperature for 15 minutes for intermediate proofing.

Place the dough balls on a baking tray with space between them. Cover with plastic wrap and let rise in a warm place for 30 minutes for the second proofing.