The bread recipe is from one of my book collections. This recipe uses less ingredients than the earlier bun recipe I posted here before but produces good result with heavier texture. I like this shape of buns as the red bean filling is equally spread with generous amount. (I forgot about the buns in the oven for a while so it was overbrown....hehehe!)
250g High-protein Flour
3g Instant Yeast
10g Milk Powder
Red Bean Filling
1. Mix all ingredients except butter until dough is coarse.
Add in butter & continue mixing until smooth & springy.
Cover & allow to leaven for 40 minutes or twice the size.
2. Punch the dough & divide into 2 portions.
Roll each portion into a rectangular shape.
Spread red bean filling & role from the short side.
Cut them into 4 rolls & arrange in a baking tin.
3. Bake 180C for 20-25 minutes.