Mix all the ingredient together until you get a well developed (stretchy) dough of 26-27°C temperature.

Allow the dough to rest for 5 minutes.

Cut the dough into 1.800 gr portions.

Round the cut dough portions and let them rest once you have covered them, for 10-15 minutes.

Cut the dough into 30 even parts (60 gr each) with a cutter machine and either round them up or mould them into mini loaf shapes.

Decorate with Decoration Corn.

Proof for 50-60 minutes (±35 °C with moistness). Press them down to create a wide base.

Bake at 240°C without steam, for 10-12 minutes. Once the have cooled down, carefully package them into bags so as to preserve their freshness.