Matcha Red Bean Buns

Something healthy and Japanese? Why not try matcha red bean buns? My buns came out real soft after cooling! Love it! They have very strong taste of matcha but the overall taste is not sweet. I did my own red bean paste and was careful not to add too much sugar during the process. I wonder if I should add more sugar to the dough so as to achieve a sweeter version of the buns. Room for improvement.
Anyway, ohayo gozaimasu!
The following recipe is half of the original and it yields 8 buns.
175g bread flour
3g instant dry yeast
9g sugar
3.5g salt
3.5g milk powder
115g slightly warm water
9g butter
1 tablespoon green tea powder
1. Put together all the ingredients to the stand mixer with the dough attachment except butter. Knead until the dough comes together
2. Add butter (I cut into smaller pieces) and continue kneading until the dough is well developed.
3. Rest it in a grease bowl with cling film for about 40 minutes at room temperature. Then divide it into 8 balls and rest for another 25 minutes covered with damp towel.
4. Flatten each small dough to add in a red bean paste ( I did it myself!) and sealed it properly with the seam side down. Cover with damp towel for another 60 minutes for proofing before baking in a 200’C/ 400F oven for about 20 minutes.
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