Knead all the ingredients together for 3 'at slow speed and 4' at fast speed. We cover and rest the dough for 15-20 '. We weigh and weigh 80 or 100 g, roll wicks of 30 cm and let them rest for 10'. Then open to 60cm, join them by pressing them, dip them first in sugar and then in sesame. Put them in sheets, put them in the mouth for 20-30 'at 35 ° C temperature and 75% humidity. Bake with steam at 220 ° C in a fritted oven for 20 'or an air oven at 180 ° C for 20-25' with a tumbler open.