Put the rest of the ingredients except butter and red bean sediment into a kneader and knead until lumpy, add room temperature butter and finish kneading. When the elastic dough is completed, it is rounded, put it in a bowl, cover it with a wrap, and pierce the breathing holes in three to four places, and leave it at room temperature for the first fermentation. If the dough swells twice as much, the fermentation is complete.

Divide the dough into 60g pieces and cover the top with a wet cloth and let it rest for 15 minutes.

Add 50g of red bean paste and make a circle.

Make the dough round after the tissue is finished, add the sediment, and close it well.

I covered the top of the dough with sediment and let it ferment for about 30 minutes.

Make mini bread with the remaining dough~ This one was fermented for an hour and baked in an oven at 180 for 15 minutes.

Steam the hoppang dough in a steaming steamer at intervals. Steam it for about 15 minutes.