Use commercial red bean paste or soak half a cup (100g) of bean mugs for about 12 hours
*You can use red beans or there's white seaweed, so I chose that one
*If you put it in the refrigerator rather than at room temperature while it's soaked, it doesn't smell like beans

Put water to level 2 in the soaked beans and cook

Take out the beans and grind them. I roughly ground it because I wanted the grain feeling. If you want a soft sediment, grind it finely

Put the ground beans in a rice cooker, add 10T of sugar, 2T of water, and steam them for 10 minutes

Put 10g of butter and 1T of sugar in a rice cooker and melt it for 9 minutes

Take out the hot pot, pour 55g of melted butter and sugar-cold milk, lower the temperature, add 1t of dry yeast, 1t of baking powder, and wait a little bit.
*The yeast is fermented well when the temperature is warm and not hot

As the yeast blows and the baking powder unravels, small bubbles form

Add 100g of flour and 1/4t of salt and knead

Place kneaded dough in a rice cooker with remaining heat and let ripen for about an hour with the lid closed. *The rice cooker is turned off

Take it out, rub it, remove the gas from the batter, spread it out, put 2T of sediment in it, and close it

Place in a rice cooker, cover and ferment for 15 minutes
*The rice cooker is turned off

Put a steamer in the rice cooker and pour water so that it doesn't sink

Cut the paper foil and place it on the steamer, place the hoppang on top and cook for 15 minutes
*Put the steamed bread on the paper foil to make the bottom less moist

a ready appearance

Take it out and enjoy it. It's enough for one person. You can add more ingredients and make steamed buns for 2 or 3 servings