In a large bowl, combine flour, baking powder, sugar, and yeast. Mix well so the dry ingredients are evenly distributed.

Gradually pour in the lukewarm water while stirring in one direction until the flour forms shaggy clumps.

Add the lard and knead the dough until it becomes smooth and soft.

Place the dough back into the bowl, cover it, and let it rest in a warm place until it rises to about 1.5 times its original size.

Note: Proper fermentation creates a light texture and prevents the pastry from becoming dense.

Place the flour in a small bowl. Slowly pour the hot oil over it while stirring quickly with chopsticks.

Mix until a thick, smooth paste forms with no dry flour remaining. Let it cool completely before using.

Note: The oil should be hot (about 80–90°C) but not smoking. Too hot may cook the flour and affect the pastry layers.

Transfer the risen dough to a lightly floured surface. Gently press and knead it briefly to release excess air.

Roll the dough into a large thin sheet about 2–3mm thick.

Spread the cooled oil paste evenly across the dough, leaving about 1cm of space along the edges.

Roll the dough tightly into a log. The tighter the roll, the more distinct the flaky layers will be.

Cut the dough log into equal portions, about 40–50g each.

Seal both ends of each piece to prevent the oil paste from leaking, then flatten slightly. Cover and let them rest for 5 minutes to relax the gluten.

Roll each piece into a round wrapper with a thicker center and thinner edges.

Place 20–25g red bean paste in the center, then pinch the edges together like a bun to seal.

Turn the sealed side down and gently flatten into a round cake about 1cm thick.

Brush the top lightly with water, sprinkle sesame seeds if desired, and poke a few small holes with a toothpick.

Let the shaped cakes rest for 5 minutes before cooking.

Preheat a skillet over low heat and lightly brush it with oil.

Place the cakes in the pan and cover with a lid. Cook slowly until the bottom becomes golden.

Flip carefully and continue cooking the other side until both sides are golden, crisp, and fragrant.

Press lightly—if the pastry springs back quickly, it is fully cooked. Remove from the pan and serve warm.