In a bowl, combine high-gluten flour with beaten egg, white sugar, and yeast.

Gradually pour the whole milk into the mixture and knead it repeatedly until the dough becomes smooth. Generally, the dough should become smooth and not sticky. It should not stick to the bowl or your hands.

Incorporate the butter into the dough and continue to knead and stretch until a thin film forms. It should be semi-transparent when stretched into a thin sheet.

Form a ball of dough and cover it with plastic wrap to let it rest for 20 minutes.

After resting, divide the dough into 6 equal parts using a dough cutter or knife.

Take each portion and form a thick circular dough wrapper.

Place the red bean paste in the center and wrap the dough to seal.

Flatten the assembled dough using a rolling pin to form a flat oval sheet.

Use a knife to slice vertical cuts halfway through. Do not slice the dough all the way through and it should be up to the red bean paste part only.

Turn the sliced dough to the other side and roll it into a long cylindrical dough. The streaks should be facing outward.

Then, connect both ends of the dough to form a doughnut-shaped dough.

Place the bread rolls on a baking sheet and let them rise until they double in size. Make sure they are covered again with plastic wrap.

While waiting for it to rise, make the egg wash by mixing 1 beaten egg with 1 tablespoon of liquid such as water, milk, or cream.

After letting the dough rest, brush the exterior with egg wash.

Sprinkle white sesame seeds on top of the bread rolls.

Preheat the oven to 180°C or 356°F.

After preheating, bake the red bean bread for about 25 minutes or until golden brown. Enjoy this bread while hot and fresh!