Q: Can I use a different type of flour for Da Huang Mi Sticky Bean Buns?
A: While you can experiment with different flours, the unique texture of these buns comes from the combination of millet flour and cornflour.
Q: How long should the dough ferment for Da Huang Mi Sticky Bean Buns?
A: The dough should ferment in a warm place for about 12 hours.
Q: Can I adjust the sugar amount in the bean filling?
A: Yes, adjust the sugar to your taste preference.
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