Adzuki Bean Bread (Using a Bread Maker)

To start with, this is what the boiled canned adzuki beans should look like.
It turned out to look like it would be impossible to turn into a red bean paste, and was nice and thick.
(The sweetness is reduced as much as possible).
One 200 g salted can is 288 calories.
Set all ingredients, other than the butter, into the bread maker.
Set aside about 1 tablespoon milk.
Add the butter 5 minutes after starting the bread maker.
(Prepare the matcha dough ingredients in a bowl so that you can start the bread maker at the same time).
After starting the bread maker, keep an eye on the amount of water for a while and make adjustments.
After you add in the butter at the 5 minute mark, knead the matcha dough by hand.
Cover the matcha dough you have just kneaded with plastic wrap, place into the bread maker, and let both doughs rise at the same time.
After the 1st rise, punch down the dough, and let it sit for 20 minutes.
Cover with a well-rung out moistened towel to keep it from drying out.
After resting, stretch it out with a rolling pin.
Place the matcha dough on top, and roll it up.
Place the dough in one side of the bread pan, and let rise for the second time.
Once it has filled about 80% of the pan, shut the lid and bake at 200C for 30 minutes.
I didn't have enough of the dough for the photo, and it had an opening.
I test baked it too many times, and was short on dough.
If the pan's volume is 2600, then I think it is good to use 250 g adzuki beans and 100 g of the matcha for the dough.