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Make the Dough: In a large bowl, mix flour and baking powder. Gradually add warm water to form a dry dough. Knead until smooth by hand or using a mixer on low speed for 10 minutes. Finish kneading by hand until surface is smooth.
Rest the Dough: Cover the dough and let it rest for 20 minutes. Knead again, then rest at room temperature for 1 hour.
Divide & Shape: Cut the dough into 3 or 4 portions. Roll each into a long strip and flatten using a rolling pin. Make the sheet as thin and long as possible (up to 2 meters).
Layer & Roll: Brush the surface lightly with melted lard. Roll the dough tightly lengthwise, then twist into a coil. Use a shredder or knife to create noodle-like shreds on half the sheet, then continue rolling.
Shape the Bun: Press the coiled dough flat into a disk. Flip and roll lightly to flatten evenly without damaging the layers.
Pan-Fry: Heat a non-stick pan over medium-low heat with a bit of lard. Fry the buns face-down until slightly golden. Flip and cook until both sides are lightly colored.
Bake: Preheat the oven to 230°C (446°F). Transfer buns to a tray and bake for 10–15 minutes until puffed and golden brown.
Serve: Enjoy warm! Optionally stuff with chopped pork or taro for the full Roujiamo experience.