Garlic & Parsley Wholemeal Buns

I took "leave" from baking since beginning of the school holidays. There were many family outings over the past few weekends. Finally today, I was confined at home. So I decided to bake buns, for my siblings and parents too!
Recipe for Garlic & Parsley Wholemeal Buns, modified and translated from 《孟老師的100道麵包》 
(Makes approximately 26 mini buns)
(Note: You can divide the portion by 3 to get the original portion, which bakes 6 regular buns)

100g Wholemeal flour
100g Plain flour
400g Bread flour
45g Caster sugar
3/4 tsp Fine salt
6g Instant Yeast
390g Whole milk
45g Unsalted Liv Butter

90g Unsalted Liv Butter, room temperature
1 tsp Salt
3 tsp Whole milk
4 tsp Parsley
1 Full clove garlic, finely chopped
Freshly grinded black pepper
Dash if chilli powder
(I omitted 30g Icing sugar as I prefer this to be savoury)

1. Mix all the ingredients except butter in a mixer using a dough hook.
2. Once all the ingredients are mixed through and formed a dough, add in the unsalted butter.
3. Knead the dough well until window pane stage.
4. Cover it with cling wrap and leave it to proof for 80 mins in a warm place.
5. Lightly knead the dough to form a smooth round ball.
6. Divide the doughs into 26 pcs.
7. Roll each dough into a round ball and leave to proof for 10 mins.
8. Flatten each ball and roll out to an oval shape with a rolling pin.

9. Let it proof for a further 30 mins.
10. To make the fillings: In a small mixing bowl, mix all the ingredients until well blended. Leave it at room temperature. If it's melting, place it in the fridge until slightly harden, but pipe-able.
11. After 30mins, cut a line on the dough and let it continue to proof for another 10mins.
bread_garlicparsley01 bread_garlicparsley02
12. Then brush the dough with milk.
13. Pipe in the fillings into the cut section.
14. Bake in the preheated oven of 190C for 16mins.


My Little Space said...
June 23, 2013 at 7:14 AM

Hmmm...yumm..yumm... perfect for my Sunday Slurppp...

Passionate About Baking said...
June 23, 2013 at 10:17 AM

Hi Kristy,
Thanks. It's a simple recipe, you should try too!

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