In a large bowl, combine 500g all-purpose flour, 5g yeast, and 10g sugar. Mix well.

Gradually pour in 270g warm water while stirring until the mixture comes together as a shaggy dough.

Add 15g lard and knead the dough by hand for about 8–10 minutes, or until it becomes smooth and elastic.

Place the dough in a clean bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (approximately 1 hour).

In a food processor, blend 200g toasted black sesame seeds, 60g toasted peanuts, and 80g sugar into a fine powder.

Transfer the mixture to a bowl. Add 50g water and mix until evenly moistened.

Stir in 80g lard until the filling becomes smooth and cohesive.

Chill the filling in the freezer for 15–20 minutes to firm it up, then shape it into 15g balls for easy wrapping.

After the dough has risen, transfer it to a lightly floured surface and knead briefly to remove air bubbles.

Divide the dough into portions weighing about 40g each. Roll each portion into a smooth ball.

Flatten each ball into a disc, place a 15g filling ball in the center, and gather the edges of the dough to seal the filling inside. Pinch the seams tightly and shape into a smooth bun.For detailed folding techniques, check out my guide on How To Fold Bao.

Place each bun on a piece of parchment paper and arrange them in a steamer basket, leaving some space between each bun.

Let the buns proof for 20 minutes in a warm place, until they increase in size and spring back when lightly pressed.

Sprinkle some black sesame seeds on top for decoration, if desired.

Steam the buns over boiling water for 12 minutes.

Turn off the heat and let the buns rest in the steamer for 3 minutes before opening the lid to prevent them from collapsing.