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“whole wheat flour for pork buns”

  • 1 post
  • started 2 years ago by valerieee
  1. I used whole wheat flour in place of all purpose white flour for my pork buns and the buns did not turn out fluffy and spongy like normal buns do. It was a slightly tough and chewy. I am unsure if it is because i kneaded the dough for a shorter period of time or what but do y'all have any suggestions of how i can fix this?


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