Japanese Red Bean Buns

1. Put the ingredients other than butter into the chef's machine and stir.

2. When stirring into a preliminary dough, add softened butter.

3. Stir into a soft and smooth dough.

4. Put it in a container, cover it with cling film, and let it ferment in a warm place.

5. Wait for fermentation to make red bean filling. Soak the red beans the day before and cook them afterwards. After mashing the cooked red beans, pour them into a non stick pan, add butter and sugar, and stir fry. Just as shown in the picture, it won't be too dry and can be squeezed into a ball. Rub it into 9 small balls.

6. Ferment to twice the size.

7. Use your fingers to poke holes and complete fermentation without retracting.

8. Exhaust rounding.

9. Divide into 9 parts, knead them into a round shape, cover with cling film, and let them relax for 15 minutes.

10. Then take a dough and flatten it, then wrap it in a red bean filling.

11. Pinch around.

12. Flip over and gently press flat.

13. Prepare the remaining dough in sequence and place it in a warm and moist place for a second fermentation.

14. Garnish the fermented dough with black sesame (black rice was temporarily used because there was no black sesame at home), then lay a layer of oil paper on top of the dough, gently press a baking tray on it, and send it together into the oven. 160 degrees, middle layer, heat up and down for about 20 minutes.

15. Discharging the furnace.

16. Finished products.