How to make steamed stuffed bun with half-baked flour?
Half-baked dough refers to dough that is just about to rise but not completely raised. Half-baked steamed stuffed bun is generally used for filling with water such as soup. The ingredients of half-baked flour are a catty of flour with 5 grams of yeast and 5 grams of baking powder. The production process is the same as that of full-baked flour, except that the fermentation time of dough is shorter, and it can be done when the dough swells slightly and can rebound when pressed with a pit. Half-baked flour can wrap the soup because it doesn't have enough time to wake up. It is generally suitable for making small and medium-sized steamed buns, such as Tianjin Goubuli and kaifeng soup dumplings.