1Prepare 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).
2Set aside for first fermentation.
3Degas dough and divide into 6 equal portions. Reshape into balls, cover and let rest for 10 mins.
4Gently 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).
5Flatten dough for heads, then stuff with 10 g bean paste and reshape into balls. Repeat to stuff bodies
6using remaining bean paste and reshape into ovals.
7Arrange sealed side down on a lined baking tray.
8Shape ears and limbs into long ovals and arrange with heads and bodies. Be creative in arranging poses of bunnies.
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 baking, cover buns with a sheet of aluminium foil or baking paper to prevent uneven or over browning.
12Remove and place on a wire rack to cool.
13Draw 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