Dissolve 80g of brown sugar in 175g of boiling water using a measuring cup. Let it cool and set aside.

In a bowl, combine 3g of high-sugar-tolerant yeast, 5g of lard, and flour with the cooled brown sugar water. Stir until the dough forms using chopsticks. Then, use your hands to knead the dough in the bowl until no dry flour remains.

Transfer the dough to a work surface. Knead until the dough is smooth and free of any dry flour, using the same rubbing clothes method I used in the spinach bun recipe: press the dough with one hand while kneading continuously with the other until it becomes smooth. This technique involves manipulating the dough similar to kneading or rubbing fabric.

Then, switch to the folding method: knead the dough into a long strip, fold the strip in half, and repeat. When the dough is cut, it should show no visible air bubbles, indicating it's kneaded sufficiently. Pour the chopped red dates into the dough and knead until evenly distributed.

Divide the dough into 7 equal portions. Fold each portion inward, shaping them into round balls and tightening them with your palm. Place the buns in a steamer lined with parchment paper, ensuring they have enough space to expand. Let the shaped buns rise until they are 1.5 times their original size.

Add enough water to the pot and bring it to a boil. Steam the buns over high heat for 15 minutes. After steaming, do not remove the lid. Turn off the heat and let the buns sit for 3 minutes before serving.