Dou sha bao

In a small bowl, combine 50 grams of the Water, 5 grams of the Granulated sugar, and all of the Active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl, combine the All-purpose flour, the remaining 25 grams of Granulated sugar, the activated yeast mixture, the remaining 100 grams of Water, and the Vegetable oil.

Mix with a spatula or chopsticks until a shaggy dough forms. Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. It should spring back slowly when poked.