Bread dough

Mix 1 cup warm milk with active dry yeast and 1 tablespoon sugar. Set aside until foamy, about 15 minutes.

Sieve together bread (or all purposflour, cake flour, sugar, and salt in a large mixing bowl.

Make a well in the flour ingredients, and the foamy yeast solution into the well. Knead into a non-sticky, soft, elastic, and smooth dough. Hand knead is about 20 minutes.

Place the dough in a mixing bowl, cover with a wet kitchen towel/plastic saran wrap. Let the dough proof until the volume is doubled, about 1 hour in a warm kitchen.

Bread rolls

Prepare sheets lined with parchment paper. Set aside

Punch the dough to release air bubbles, knead for 2 minutes, then divide the dough into 9 equal portions.

While the dough is resting, divide the red bean paste into 9 portions, about 27~28g each, and roll them into balls. Cover and set aside.

Take one portion of dough, roll into a circle, Place one red bean paste to the centre of the dough, wrap it up and seal tightly.

Wrap your palm around the dough and let it roll within your palm, to shape it. Place onto the prepared baking sheet. Repeat for the rest of the bread dough.

Cover the bread rolls with wet kitchen towel/saran plastic wrap. Let the bread rolls proof until the volume doubles, about 1 hour in warm kitchen.

Bake at 170 degree Celsius, at lower rack of the oven for about 17 to 20 minutes, or till the top turns golden.

Transfer the hot bread to cool on a wire rack. Enjoy