Japanese Adzuki Bean Mochi Buns

Tangzhong bread dough

• 310 g high protein flour (bread flour)
• 230 g fresh milk, icy cold (see tips)
• 1 egg yolk
• 30 g sugar
• ½ tsp salt
• 10 g milk powder
• 1 tsp dried yeast powder
• 25 g butter, softened

Mochi filling

• oil, for greasing
• 100 g Thai glutinous rice, soaked for 4 hours
• 65 g caster sugar
• 585 g water
• 100 g Japanese adzuki bean paste, homemade (see tips) or store-bought
• cold water, for spraying