In a large bowl, add the all-purpose flour and sugar. Add the lard and water, then knead by hand until a smooth, non-sticky dough forms. The dough should reach the “three clean” stage — clean bowl, clean hands, and smooth dough.

Cover tightly with plastic wrap and let it rest for 20 minutes. This resting step allows the gluten to relax, making the dough easier to roll later.

In a separate bowl, combine the cake flour and lard. Use your hands to rub and knead until the mixture forms a smooth, fine dough with no dry flour remaining.

Cover with plastic wrap and let it rest together with the water-oil dough for 20 minutes.

Lightly press the rested water-oil dough to release air, roll it into a log, and divide it evenly into 10 portions. Roll each portion into a smooth ball and keep covered with plastic wrap.

Repeat the same process with the shortening dough, dividing it into 10 equal portions and rolling them into balls.

Take one portion of water-oil dough and flatten it slightly. Place one portion of shortening dough in the center. Gather the edges of the water-oil dough toward the middle and pinch tightly to seal. Roll gently into a ball. Repeat with the remaining dough and keep covered.

Take one wrapped dough ball and roll it into a long, tongue-shaped oval, about 15 cm in length, with even thickness.

Starting from one end, roll it up tightly into a cylinder.

Place it seam-side down, cover, and repeat with the remaining dough. Let all the rolled dough rest for 10 minutes.

After resting, take one cylinder and roll it out again into a tongue shape.

Roll it up tightly once more from one end. This second roll is essential for creating flaky layers.

Press gently in the center with your finger, bring both ends toward the middle, then roll it out into a round wrapper about 8 cm in diameter. Keep the center slightly thicker and the edges thinner to prevent the filling from leaking.

Preheat the oven to 180°C (356°F) with top and bottom heat for 10 minutes.

Place about 40 g of red bean paste in the center of each wrapper.

Gather the edges toward the center, pinch tightly to seal, and gently roll into an oval Wife Cake shape.

Arrange all the shaped cakes on a baking tray lined with parchment paper.

Brush the tops lightly with egg yolk wash, score three diagonal slashes on each with a small knife, and sprinkle with white sesame seeds.

Place the tray on the middle rack of the oven and bake at 180°C for 20 minutes. Watch closely as they bake — once the tops turn golden and the edges slightly lift, they're ready. If they brown too quickly, loosely cover with foil during the last 5 minutes.

Remove from the oven and transfer to a cooling rack. Let cool for about 5 minutes before serving. The crust becomes even crispier as it cools.