Garlic & Parsley Wholemeal Buns

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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)

Ingredients:
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

Fillings:
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)

Method:
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.