Your bun dough should now be fully risen!
Dump out your dough and equally separate it (preferably by weight) into 8 balls on a lightly floured surface.
Separate your red bean paste into 8 equal parts as well (you can eyeball it!) and with oiled palms, ball up the bean paste. (Note on the picture: Your bean paste balls will be much larger than these balls.)
With your fingertips or a small rolling pin, press the dough into wide pancake, almost the size of your hand.
Place a ball of red bean paste into the center of your dough pancake.
Pinch the edges into the center to wrap up the bean ball.
Keep pinching until the dough is fully level.
Place the seam side down on a surface and gently twist it on the surface to ensure a full sealing on the seam. Repeat with the rest of your buns, setting them on a lined baking sheet for proofing.
Cover and proof for 2.5 hours. They won’t look very different in size when done with proofing (the picture is them after proofing!). When almost done with the proof, preheat the oven to 350F.
Make the egg wash by whisking together the egg and teaspoon of water, or if making this vegan, just use a small amount of plant-based milk. Brush the buns with the egg wash or milk and as you do each one, place a pinch of sesame seeds on top so they stick to the wash.
Bake for 22-24 minutes. Let cool for 15 minutes before eating. Enjoy warm! Let me know what you think below in the comments or on Instagram @higheralchemybaking!