Start by mixing all the ingredients at low speed for 1 minute, then increase the speed to medium and mix for another 2 minutes using a spatula. Once mixed, use a scraper to remove the dough from the mixing bowl and place it on a working table that has been lightly coated with oil to prevent sticking. Next, divide the dough into small 10-gram pieces and roll them between your hands to form balls. Arrange the pieces on a plate and lightly spray them with spraylix.
Oven type: deck
Top temperature: 190°C
Bottom temperature: 170°C
Closed
20% water loss
Time: approximately 23 minutes
Tip: if possible, add 60-140ml of steam after 15 minutes of baking to avoid cracks on the surface, especially when using fresh eggs
