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1
Even if the yomogi has already been prepared, chop to ensure they're very finely cut.
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2
Divide the adzuki bean paste into 6 portions and form small balls.
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3
Put the bread ingredients including the yomogi into a bread machine and press Start on the 'bread dough course'.
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4
After 5 minutes, add the butter.
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5
Take out the dough and knock back gently to deflate.
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6
Divide into 6 portions and form small balls.
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7
Cover with a tightly wrung damp cloth and let rest for 15 minutes.
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8
Place the dough on your work surface with seam side up, knock back and roll out into a circle 11 cm in diameter.
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9
Make the center a touch thicker than the edges.
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10
Place a ball of azuki bean paste in the center and press gently to flatten.
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11
As you do in gyoza-making, pinch the dough with your right-hand fingers and fold it with your left hand fingers to make pleats and seal tightly.
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12
Repeat this process to seal the dough, making a circle above the little pocket of anko.
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13
The dough should look like this.
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14
Place the dough on the palm of your left hand.
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15
Make a circle with your right hand thumb and forefinger and place the opening of the dough in this circle.
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16
Start to seal the opening by rotating the dough.
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17
The dough looks like this after sealing.
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18
Tightly seal the seams.
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19
Put the dough with the seam side down and roll into perfect balls.
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20
Roll and press the dough so as to compress the dough and anko inside.
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21
Place the prepared dough balls onto a baking tray lined with baking parchment.
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22
Leave to prove until doubled in bulk.
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23
Meanwhile preheat oven to 210C.
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24
Brush the egg white mixture on top and position the toppings.
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25
Lower the temperature of the oven to 190C and bake for 14 to 18 minutes until nicely golden brown on the surfaces.
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26
After baking, gently place on a rack to cool.
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27
Here's what it should like inside.
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28
The yomogi gives colors this bread in a vivid green.
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29
The rolls are very moist, fluffy and warm.
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30
After you master putting the filling inside the dough, you can omit Step 5-7.
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31
Place the dough directly onto the palm of your hand and put the aduki bean paste inside.
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32
Start to wrap the aduki bean paste with the dough and seal tightly.
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33
Practice makes perfect.
