It's about 10 to 12 red bean hoppang.
Cut the red beans into 40g pieces
If you divide the dough into 50g, 12 pieces
It's 10 pieces for 60g split.
You can add 40g of red bean paste.

Prepare flour and baking powder by sipping them together.

Warm milk lukewarmly to dissolve yeast.

Add all ingredients except butter at once and start kneading.

If mixed without flying powder, add butter and knead for 10 minutes or so.

When the dough is done, cover it with plastic and let it rest for about 10 minutes.

Split the red bean paste while resting the dough.

Cut the parchment paper into 10cm squares.

Split the dough, please.
I made 10 hoppang by dividing 60g.

Lightly circle the dough to be split.

Use a rolling pin to push and add red bean paste,

Pinch the joints well.

Place the joint on parchment paper so that it faces the bottom.

Cover with plastic and ferment in a warm place for 30 to 40 minutes.

When the water boils in the steamer, put the dough on top, close the lid, and steam for 12 to 15 minutes.
Even if you're curious in the middle, if you open it, it becomes wrinkled. Hoppang is shy, so please be punctual for the firm hoppang.

When the hoppang is cooked, you can open the lid and see white, plump hoppang with white steam.

If you look at the thin membrane-like skin of a ripe hoppang, you don't envy commercial hoppang.
If you cut the freshly steamed hoppang in half, the steam will break down happily. Enjoy it with milk.