Ingredients:

• 1pack BWY Milk Loaf Bread Mix
• 265g Meadow Fresh UHT Fullcream Milk (cold)
• 50g Ausicows Salted Butter (soften)
• 6gm Angel Instant Dry Yeast
• 1nos egg (eggwash)

Filling

• 360g Hoy Kee Red Bean

1. Add bread mix, yeast and cold milk into the mixing bowl by using a dough hook. Mix until well combined.
2. Add in butter and knead until dough is well developed.
3. Cover the dough with cling wrap and rest until its double the size.
4. Press out the dough to let the air out.
5. Divide the dough into 60gm each and flatten with your palm and roll it into a ball shape.
6. Place a 30gm filling in the middle and wrap it with the dough. Place it on a baking tray with parchment paper.
7. Let the dough rise until double it size. Once done, eggwash it and bake it at 185°C until turns golden brown.