- In a small bowl, combine finely chopped beets and 2 tablespoons (30ml) of almond milk. Microwave for about 30 seconds until the beets release their color and the mixture turns pink. Remove the beets (to use later for the bean paste) and set aside in the blender.

- In a container with a lid or a bowl, mix the remaining almond milk (100ml) with the pink almond milk, water, sugar, and yeast.

- Add half of the flour (100g) and mix well.

- Add the remaining flour (100g) and mix well.

- Once the dough becomes smooth, use a rubber spatula to gather the dough from the sides of the bowl and form it into a smooth ball.

- Cover with a lid or plastic wrap and let it rest for 20 minutes.

- After 20 minutes, add the butter and salt, and knead well.

- When the dough becomes smooth and forms a thin gluten membrane when stretched, it is ready.

- Place the dough in a bowl or container larger than the dough and place it in a larger bowl or pan filled with hot water to let it rise (first fermentation).

- The dough should increase to about 1.5 to 2 times its original size.

- In a blender, combine the white kidney beans, sugar, and beets. Blend until completely smooth. If needed, add a little water to help blend.

- Transfer to a microwave-safe container and microwave for about 3 minutes.

- Stir well, then microwave for another 3 minutes. The paste is ready when it holds its shape when scooped with a spoon. Let it cool.

- Adjust the microwave time based on the moisture content of the paste.

- Check if the first fermentation is complete. The dough should be about twice its original size. Press a floured finger into the center of the dough; if the indentation remains, it is ready.

- Sprinkle flour on a baking sheet and place the dough on it.

- Divide the dough into 8 pieces and shape them into balls. Let them rest for 10 minutes.

- Flatten each ball with your hands, stretching the edges thin.

- Place a portion of the sweet bean paste in the center of each dough piece, fold the edges over the filling, and seal tightly. Place the sealed side down. Repeat for all pieces.

- Pattern 1: Make 5 cuts around the center, then make additional cuts between them for a total of 10 cuts. Twist each section to expose the filling and attach the ends to form 5 petals.

- Pattern 2: Make 5 cuts around the center. Rotate the dough as you cut to ensure even spacing.

- Place the shaped dough on a baking sheet and let it rise for about 30 minutes until it is 1.5 times its original size. Cover with a damp towel to prevent drying.

- Preheat the oven to 320°F.

- Once preheated, sprinkle flour on top to prevent color change.

- Bake at 320°F for about 15 minutes, turning the baking sheet halfway through to ensure even baking.

- Once baked, transfer to a cooling rack. The bread is done when the bottom is slightly browned.