Q: Can I use low-gluten flour instead of high-gluten flour for the sausage bun recipe?
A: High-gluten flour is preferred for its ability to create a chewier and more elastic dough, which is ideal for sausage buns. Using low-gluten flour might result in a less desirable texture.
Q: What’s the purpose of the second fermentation in the sausage bun recipe?
A: The second fermentation allows the dough to rise again, creating a lighter, fluffier texture in the final baked buns.
Q: Is it necessary to preheat the oven when baking sausage buns?
A: Yes, preheating the oven ensures that the buns bake evenly and achieve the right texture and color.
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