Here is a concise summary of the provided transcript:
**Recipe:** Soft, Airy, Fluffy Vanilla Buns
**Summary:**
1. **Initial Mix**: Combine 200g warm milk, 5g instant yeast, a pinch of sugar, and a little flour (from 450g total).
2. **First Rise**: Cover and let it rise in a warm place (50°C oven) for 10-20 minutes.
3. **Dough Development**:
* Add remaining sugar (110g - initial pinch), 20g vanilla sugar, 1 egg, and a level teaspoon of salt.
* Gradually mix in flour (up to 400g) and then add 70g soft butter.
4. **Second Rise**: Knead, cover, and let it rise in a warm place (50°C oven) for about an hour.
5. **Shaping**: Divide into 9 parts (≈90g each), shape, and place in a greased form with 1cm spacing.
6. **Final Rise**: Cover and let it rise at room temperature for about 45-50 minutes.
7. **Baking**: Brush with yolk and milk, bake at 180°C for 18-20 minutes.
8. **Cooling**: Let cool for 10 minutes before transferring to a wire rack to cool completely.
Here are the key facts extracted from the text, excluding opinions:
1. **Ingredients (partial list)**:
* 200g warm milk
* 5g dry instant yeast (or 15g live yeast)
* 110g sugar (with a small amount used initially, and 20g vanilla sugar added later)
* 450g flour
* 1 egg
* A level teaspoon of salt
* 70g soft butter
2. **Initial Dough Preparation**:
* Mix warm milk, yeast, a small amount of sugar, and a little flour.
* Cover with a towel or cling film in a warm place for 10-20 minutes.
3. **Dough Rising**:
* First rise in a warm oven (preheated to 50°C, then turned off) for about an hour.
* Second rise at room temperature for about 45-50 minutes (varies by temperature).
4. **Dough Kneading and Shaping**:
* Gradually add flour to achieve the right consistency.
* Add soft butter to the dough.
* Knead the dough (manually or with a kitchen machine).
* Divide into 9 parts, approximately 90g each.
5. **Baking Preparation**:
* Place dough balls in a greased, floured form (23cm x 23cm), leaving 1cm gaps.
* Cover with cling film, ensuring no contact with the dough.
6. **Baking**:
* Preheat oven to 180°C.
* Bake for 18-20 minutes.
* Check for readiness by piercing with a skewer.
7. **Cooling**:
* Cool at room temperature for about 10 minutes in the form.
* Then, cool on a wire rack, covered with a towel.