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When shaping the dough into balls, ensure the surface is smooth and free of air bubbles. Apply gentle pressure to eliminate any trapped air.
Use a rolling pin to flatten the dough into a disk shape, taking care to minimize air bubbles in the flattened dough.
Adjust the water content based on the flour's quality, particularly its water absorption rate.
Fill a steaming wok with water and bring it to a boil before placing the steam basket inside. Ensure the steam basket is above the water level.
Serve the baozi warm immediately after steaming for the best texture. They are soft and fluffy when enjoyed warm.