Red Bean Bread

Knead all the dough ingredients until smooth, then add butter and knead to the windowpane stage.

Place the dough in a warm place for the first proofing, about 60 minutes until it doubles in size.

Deflate the risen dough, divide it into 12 equal portions, shape them into balls, and let them rest for 15 minutes.

Flatten each small dough ball and wrap in a portion of red bean paste, sealing the edges tightly.

Close the seam tightly and gently press the ball slightly flat.

Cut 8 slits on the surface of each dough ball and place them on a baking tray. Proof for another 15 minutes.

Brush the surface of each dough with egg wash. Dip a rolling pin in water, then in sesame seeds, and press it into the center of each dough.

Preheat the oven to 180°C and bake for about 15 minutes.