Looks yummy. Just curious. What about leaving out the caster sugar? Would that affect the baking of them? I know it will affect the flavor. Thanks again!!
What are the ingredients in the Dough Conditioner? Anything sketchy? And I know you said you don't know the science behind the Dough Conditioner, so I won't ask "how" it does what it does, but can you tell me "what" it does to the bun dough? I'm asking these things because I've, literally, never heard of Dough Conditioner. Just goes to show, Great Lakes, that I ALWAYS learn something from your videos!! Love this channel!! God bless.
Thank you Joe. The ingredients for the brand I use aren't too crazy: Enriched Flour, Dextrose (a type of natural sugar), Salt, Tricalcium Phosphate (also commonly used as a calcium supplement in vitamins), Enzymes. As for why people use them, Google put it into words better than I can: "Bakers note that it cuts down on kneading time, makes your bread rise faster, creates a more consistent final product, and even extends its shelf life." I could certainly live without the dough conditioner, but I'm sure I notice an improvement in my breads when I use it.
Hamburger buns looked delicious, however, I live in the US and do not bake using the metric system, so I won’t be following this recipe….faithful subscriber and love many of your other recipes…🥰👵🏻 and I know I have heard that weighing is more accurate but that’s not for me and I don’t want to spend more money on that Dough Conditioner………
