My Dummy Version of Red Bean Flower Bun

I get inspired by below recipe to make this Red Bean Flower Bun. But since I don't have bread flour and fresh milk at home, I use my regular whole wheat bread recipe for this batch. Its a bit hard but still nice for me. But for next time, I will use the below shared recipe by Sugar & Everything Nice. 

143g fresh milk (I used HL low-fat fresh milk)
35g egg (about 1/2 an egg)
25g caster sugar
1/4 tsp salt
250g bread flour
4g instant yeast
38g butter (unsalted)

For the Filing: 

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into a large mixing bowl. Using a dough hook knead the mixture for about 12 to 15 minutes on number 2 of your KA. If the dough is still moist, sprinkle with a little bit more bread flour. The dough should be kneaded until it forms a ball and is no longer sticking to the side of the mixing bowl.
2. Lightly oil a separate bowl. Remove dough from the mixing bowl and place in th oiled dough. Coat the dough with the oil and then cover the bowl with cling wrap. Let proof for 60 mins.
3. Remove dough and punch out the gas.
4. Divide dough into 60g pieces and shape into balls. Let the doughs rest and relax for 20 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped). Lightly cover with cling wrap.
5. On a lightly floured surface, flatten one dough into a round disk. Place 35g of red bean paste (rolled into a ball) in the middle of the disk and wrap the filing with the dough. Pinch the joints to ensure that each dough ball is sealed completed.
6. Again, flatten the ball down using a rolling pin. Using a very sharp knife, make deep cuts all the way down around the dough. This will give the bread the flower shape.
7. Brush the top of the bread with a little egg wash and then sprinkle with sesame seeds. Bake in a pre-heated oven of 190C for about 18 - 25 minutes.