Dingyuan Guang Bing

In a small bowl, combine the Water, Active dry yeast, and Granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl, combine the Wheat flour and 5g of Salt. Add the activated yeast mixture and the Lard. Mix until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. Place the dough back into the bowl, cover with a damp cloth, and let it proof in a warm place for 60-90 minutes, or until doubled in size.