Huajuan

In a large bowl, combine the warm Water, Instant dry yeast, and Granulated sugar. Let it sit for 5 minutes until foamy.

Add the All-purpose flour and 3 grams of Salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm place for 60-90 minutes, or until doubled in size.