Mix all ingredients 1 minute at low speed and 2 minutes at medium speed with a paddle. Take the dough from the mixing bowl with a scraper. Put a bit of oil on the working table so the dough doesn’t stick. Divide dough in small pieces of each 10 gr and roll pieces between the hands to ball shape. Put the pieces on a plate, lightly sprayed with spraylix.
Tip: if possible, add 60-140mL steam after 15 minutes baking to avoid cracks on the surface, especially when using fresh eggs.