Mix all the ingredients together (gradually add the water at the end) until you get a well developed, stretchy dough (dough temperature: 25-26°C)

Allow the dough to rest for 5 minutes.

Cut the dough into preferable portions.

Round up and allow the dough to rest for 20 minutes once you cover it with a plastic sheet or a towel.

Use a cutter machine to cut into preferable portions and mould as you wish. Place them into specialized molds and press slightly to widen their base. You can optionally decorate with sesame.

Proof (35°C/85%) for 55-60 minutes.

Bake at 240-260°C without steam for 8-12 minutes.

Allow the buns to cool down in a protective environment and package them as soon as possible to avoid dryness.