1Prepare 4 muffin cups for baking bread in. Set aside.
2Prepare basic bread dough (more details on making your own basic bread dough can be found in Shirley Wong's book Kawaii Bread; or you can also buy frozen bread dough from the supermarkets to use).
3Set aside for first fermentation.
4Degas dough and divide into 4 equal portions. Reshape into balls, cover and let rest for 10 mins.
5Gently punch each portion of dough again to remove gas and further divide each portion to get a head (60 g), a body (35 g), 2 ears (2 g each) and 2 limbs (1.5 g each) or a tail (4 g).
6Flatten dough for heads and bodies, then stuff with some curry chicken filling and reshape into balls.
7Assemble heads and bodies in muffin cups.
8Shape ears and limbs or limbs and tail and position on head/body.
9Set aside for final fermentation.
10Preheat oven to 140 C (top and bottom heat, no fan).
11Place tray on lowest rack in oven and bake for 20 to 22 mins. During final 10 to 12 mins of
12baking, cover buns with a sheet of aluminium foil or baking paper to prevent uneven or over browning.
13Remove and place on a wire rack to cool.
14Draw features of kittens using brown edible food pen.
More details of making these buns can be found in Shirley Wong's book Kawaii Bread, available at leading bookstores.
Recipe: Shirley Wong / Photo: Calvin Tan/Marshall Cavendish Cuisine