1. Pour all ingredients into the bowl (except the fat) and mix for 4 minutes at low speed, then 2 minutes at high speed, or until the dough is 80% developed.
2. Add the fat and mix for another 2 minutes at low speed or until fully incorporated.
3. Set the dough aside and let it rest for 5 minutes.
4. Flatten the dough and divide it into 17 pieces, each weighing 100g.
5. Roll each piece into an oblong shape, then proof for 180 minutes at 30°C.
6. Press steam, then bake at 200°C for about 18 minutes.
7. Cool on a wire rack before serving.