Mix the dough: In a large bowl, add 500g self-raising flour, 1 tbsp sugar, and 1 tbsp lard. Gradually pour in 270g warm water while stirring with chopsticks to form flocculent pieces.

Knead into a smooth dough: Knead the flocculent dough with your hands repeatedly until it becomes smooth and non-sticky (about 5-8 minutes). No need to let it rise—use immediately.

Shape the buns: Place the dough on a clean surface. Roll it into a long strip, then cut it into evenly sized portions (each about 50-60g). Take one portion, fold it a few times, and knead into a round ball. Gently roll the ball between your palms to make it taller and smoother.

Ferment the buns: Arrange the shaped buns in a steamer, leaving enough space between them (they’ll double in size). Cover the steamer tightly and place it in a warm spot to ferment until the buns are twice their original size—you’ll know they’re ready when they feel light when lifted.

Steam the buns: Fill a pot with water and bring it to a rolling boil. Place the steamer over the boiling water, cover tightly, and steam on high heat for 20 minutes.

Rest and serve: After steaming, turn off the heat and let the buns sit for 5 minutes (do not open the lid immediately—this prevents shrinkage). Open the lid, and you’ll have fluffy, snow-white "water-glow skin" steamed buns!