Knead all the ingredients in the mixer for 3
minutes on slow and 6-7 minutes on fast speed until we have a smooth dough. Desired dough temperature 25C. Rest the dough for 10 minutes, cut into desired weight, shape wicks and shape. We dive in water and then in sesame. Put in the stove for 35-40 minutes 33C with relative humidity 70-75%. Bake with steam at 220-230οC for 16-18 minutes depending on the type of oven and the bun size. We open tampers in the last 7 minutes.
