The lard poured into the basin quickly cooled down without the support of the flame.
Then from the edge of the basin, a layer of milky white lard began to solidify, spreading all the way to the center of the basin.
Wang Fan's room, unlike the landlord's house heated with central heating, had just a small coal stove that barely provided some hot water, so its effect on warming the room was minimal, causing the lard to solidify especially quickly.
He took out a large ceramic bowl, poured in warm water, and then added yeast and some sugar. This was the yeast water used to prepare the dough.
After preparing the yeast water, Wang Fan scooped a portion of the completely solidified lard into the dough basin.
Seeing that the moment was right, the system began to control Wang Fan to knead the dough.
