Mix all ingredients except matcha and cocoa powder and red bean paste.

Add them into the mixer bowl of a stand mixer.

Mix and speed 1 for 1 minute than 3 minutes at speed 2.

Separate dough into 2 portions.

To 1 portion, add matcha powder and to the other portion add cocoa powder.

Knead each portion separately with stand mixer till dough that passes windowpane test

Shape the doughs into smooth rounds and place in separate bowls covered with cling wrap

Let them rise till double in volume for about 60 mins.

Remove doughs and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Flatten out each dough into roughly equal sized rectangles. Place one portion onto the other and roll up like a swiss roll. Flatten out again with rolling pin. Roll up and flatten out again.

Roll up.

Divide into 12 equal portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 40mins.

Bake at preheated oven at 170 degrees Celsius for about 20 minutes.

Remove from oven and let cool on wire rack

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