Add the milk into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add a pinch of sugar and the active dry yeast. Let sit for 5 minutes so the yeast will activate.

While the yeast activates, add the rest of the ingredients into your mixer bowl.

Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula until the dough just comes together. Cover with plastic wrap and let rest for 20 minutes.

Install the dough hook on your mixer (I used a KitchenAid). Start at low speed, then gradually increase to setting 8 out of 10. Knead for 10 to 12 minutes, until the dough is very smooth. If the mixer is getting too hot, reduce the speed to 6. Stop the mixer in the middle and scrape the dough from the sides of the bowl. Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be wet and a bit sticky.

Grease a big bowl with a thin layer of oil. Place the dough into the bowl. Cover with plastic wrap. Let rise until the dough doubles in size, about 1 hour.

Line a baking sheet with parchment paper.

Punch the air out of the dough (but do not knead it). Transfer it onto a lightly oiled working surface. Divide the dough into 11 even pieces, 55 g per dough. (*Footnote 1)

Shape the dough one piece at a time. Tuck the dough onto itself by pinching the dough from all sides into the center using your fingers, creating a round shape. Then roll the dough in a circular motion with your palm against the table, until it forms a round ball.

Sprinkle flour over the working surface. Work on one dough at a time. Roll the dough with a rolling pin into a 5”x7” (13 x 18 cm) rectangle sheet. Add a heaping tablespoon of the red bean paste, about 30 g, over the dough. Spread the paste into a thin layer, leaving about 1/2” gap on the edges. Fold the dough in half lengthwise. Gently pat the dough to remove any air bubbles. Then tightly press down the edges to seal. Cut 4 to 5 evenly spaced slits with a sharp knife lengthwise, about 1/2” apart. Hold the two short ends in your hand, stretch out the dough, and then twist it to form a spiral rope. Wrap up the rope on the working surface into a coil, then tuck the end underneath to seal the bread. Repeat with the rest of the dough.

Place the shaped bread on a lined baking sheet, 3” (7 cm) apart. Cover the baking pan with plastic wrap. Let rest again for another 35 to 45 minutes, until the size has doubled.

Make the egg wash just before baking by combining the egg and heavy cream in a small bowl. Stir to mix well.

Once the buns have finished their second rise, brush the edges gently with the egg wash. Bake at 375°F for 15 minutes, until golden brown. Once done, let the buns cool off a bit until you can handle them with your hands, then transfer to a cooling rack to cool.

Serve the buns warm or at room temperature.

Once the buns have cooled off completely, place them in a ziplock bag or airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

To reheat the buns, you can either microwave them or bake them in a 300°F (148°C) oven until warmed throughout, 5 minutes for refrigerated buns or 10 to 15 minutes for frozen ones.