Mix liquid ingredients with sugar - In a small bowl, mix warm milk, warm water, vegetable oil, and sugar then sprinkle the yeast evenly. Stir to combine, and let it sit for 5 minutes until it blooms.

Mix flour and salt and incorporate - In another large bowl, combine flour and salt. Incorporate it evenly then make a well. Next, beat one egg, and add it to the bloomed yeast mixture. Pour the yeast mixture into the dry ingredients. Use a spatula to mix it until it comes together to form a dough.

Pour out the dough - Pour out the dough onto a lightly floured surface and knead it for 5-10 minutes, or until it becomes smooth. Add more flour as much as needed, to know if the dough is ready; use the windowpane test to ensure that the gluten strands are well-developed.

Grease a large bowl - Lightly grease a large bowl with oil and put the dough, cover with plastic wrap, and let it rest for 1 hour, or until it doubled in size.

Punch down the dough - Punch down the dough; place it on a floured surface. Knead it until the dough is smooth.

Shape the air buns - Cut the dough into 16 portions. Form a letter “C” with your hand and let the dough rotate until it forms a ball.

Let the dough rest - Line the baking sheet with parchment paper, place the dough balls, and cover it with plastic wrap and let it rest for 30 minutes.

Preheat oven - Preheat the oven to 375˚F (190˚C).

Egg wash the dough - Don’t forget to egg wash the dough