To give more taste, aroma, booster and shelf life to the buns, add 60g/2.11oz of

* INACTIVE natural yeasts PH4 "Tastypower"

Final Dough Temperature: 78.8° F (26°C)

• Mix flour, milk, water, eggs, sugar and yeasts than salt and butter until obtain a smooth and homogeneous dough and rest for 15-20 minutes
• Shape Into 80g/2.82oz balls, Leave to rest for another 20 minutes, flatten out and place them on trays.
• Pour the surface and sprinkle with sesame seeds
• Ferment at 86°F (30°C), 80% r.h. for 90 minutes
• Steam at 464°F (240°C) for 12 minutes

 The quantities of water can vary according to your preference for the "hardness" of the dough.

Yeast quantities and leavening times may vary according to the laboratory temperatures.

Baking times and temperatures may vary according to the characteristics of your oven.