Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 25ºC
Dough rest: Approx. 20 minutes
Roll out into a flat dough around 25 mm thick and spray in the mince filling (approx. 50 gram per bun). Cut the flat dough and make the edge moist. Roll out the flat dough and cut on desired lenght
Final proof: Approx. 40 minutes
Baking: Approx. 8 minutes at 240ºC