Put water in the water tank. (Water for both fermentation and baking)
 

Put sifted strong flour, sugar, and salt in a large bowl.

Add dry yeast and mix.

Add milk then whipped eggs in order lightly stir, add softened butter and mix. 
 

Clump the dough together and slap one down firmly to counter covered with strong flour for about 10 minutes.

Knead until the dough evenly becomes as soft as an earlobe.

<Important Point>
If the dough is not kneaded enough, the gluten (protein found in flour) film which envelopes the air will be insufficient, air will pass through and it will not properly rise.
 

Spread out the dough, to where you can just see your fingers through one.
 

Put the dough in a round bowl which has had a thin layer of butter applied and cover with a dry towel. Put it on the Baking tray.
 

Insert the tray from step 5 in the lower position.

Select [19] STEAM PROOF then press ENTER. 

Choose 40°C and press ENTER, select 40 - 50 minutes and press START.

<Important Point>
The dough will expand to 2–2.5 times its size after the first fermentation.

If a hole remains after putting flour on your finger and pressing the center, It is properly fermented.

If the hole closes up, It is not fermented enough.

While keeping an eye on its condition, add around 10 more minutes for the fermentation. 
 

Release gas by softly pressing the dough.

Holding the edges, fold from all four sides of the dough. (Gas released).

Cut into 24 small round pieces with a scraper or kitchen knife, wrap, and let rest for about 20 minutes. (Bench time).
 

Shape the round dough into a cylindrical shape and wrap 24 portions of coarse sweet red bean paste.

Wrap tightly so the sweet red bean paste will not fall out.

Space out with the end of the wrapped face down on both thinly buttered (not from the ingredients) Baking trays.
 

Insert trays from step 9 into the both upper and lower position.

Select [19] STEAM PROOF then press ENTER. 

Choose 40°C and press ENTER, select 35 - 40 minutes and press START.

<Important Point>
The dough will expand to 2-2.5 times its size after secondary fermentation.

If It is not fermented enough, add around 10 more minutes of fermentation time while keeping an eye on its condition.
 

Preheat the oven (Do not put the cooking accessories or food inside).

Select MANUAL COOK, choose WATER OVEN 2 and press ENTER.

Choose 1 TRAY, PREHEAT then press ENTER.

Choose 180°C then press START.

When preheating is complete, spread Egg wash on the surface of the bread, set the knob to 14 - 15 minutes, and press START.

After 5 minutes, perform the following steps.

Select MANUAL COOK, choose WATER OVEN 0 and press ENTER.

* When only using 1 tray, put it on the lower position and set the cooking time for 12-13 minutes.
* Before baking, sprinkle with poppy seeds, sesame seeds, or cherry blossom petals, if you like.