These cute kitten buns are stuffed with delicious curry chicken. Recipe courtesy of Little Miss Bento Shirley Wong.
- 1 portion basic bread dough using 200 g bread flour
- 1 portion curry chicken filling
- Brown edible food pen
Prepare 4 muffin cups for baking bread in. Set aside.
Prepare 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).
Set aside for first fermentation.
Degas dough and divide into 4 equal portions. Reshape into balls, cover and let rest for 10 mins.
Gently 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).
Flatten dough for heads and bodies, then stuff with some curry chicken filling and reshape into balls.
Assemble heads and bodies in muffin cups.
Shape ears and limbs or limbs and tail and position on head/body.
Set aside for final fermentation.
Preheat oven to 140 C (top and bottom heat, no fan).
Place tray on lowest rack in oven and bake for 20 to 22 mins. During final 10 to 12 mins of
baking, cover buns with a sheet of aluminium foil or baking paper to prevent uneven or over browning.
Remove and place on a wire rack to cool.
Draw 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