These kawaii bunny buns filled with fragrant adzuki bean paste are great for kids’ parties. Recipe courtesy of Little Miss Bento Shirley Wong.
- 1 portion basic bread dough using 200 g bread flour
- 90 g adzuki bean paste, divided into six 10-g portions and six 5-g portions
- Black edible food pen
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 6 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 (34 g), a body (16 g), 2 ears (3 g each) and 4 limbs (1.5 g each).
Flatten dough for heads, then stuff with 10 g bean paste and reshape into balls. Repeat to stuff bodies
using remaining bean paste and reshape into ovals.
Arrange sealed side down on a lined baking tray.
Shape ears and limbs into long ovals and arrange with heads and bodies. Be creative in arranging poses of bunnies.
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 on bunnies using 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