Portion the Filling: Divide the red bean paste into 12 equal pieces (10 g each) and roll them into balls. Set aside.

Combine Dry Ingredients: In a mixing bowl, mix 300 g all-purpose flour, 3 g instant yeast, and 10 g sugar.

Add Water: Gradually incorporate 160 g of room temperature water, stirring until the mixture forms a shaggy dough.

Incorporate Lard: Add 5 g of lard. Transfer to a work surface and knead for about 10 minutes until the dough is smooth and elastic.

Divide the Dough: After rising, punch down the dough and divide it into 12 equal pieces (about 25 g each), shaping them into balls.

Roll Out the Dough: Flatten each ball into a square (about 10 cm on each side).

Cut the Squares: Make a cross-shaped cut in each square without cutting through the center, creating 4 sections.

Add Filling: Place a ball of red bean paste in the center of a section. Fold one diagonally opposite section over the filling, then cut the other two sections into strips, leaving them attached at the top.

Fold the Strips: Fold each strip over towards the section with filling in order, pinching the edges tightly to seal the bun.

Arrange the Bunsand rise: Place each shaped bun on a small piece of parchment paper. Arrange them in the steamer with space in between. Cover with the lid and let the buns rise for about 1 hour, or until they have doubled in size.

Prepare the Steamer: Bring water to a rolling boil.

Steam the Buns: Steam the buns for 15 minutes, then let them rest for an additional 3 minutes after turning off the heat.

Remove and Cool: Carefully remove the buns from the steamer and allow them to cool slightly before serving.