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Emptins: Bread Flour: 60g Dry Yeast: 1g Water: 60g Main Dough: Bread Flour: 200g White Sugar: 25g Salt: 2g High Sugar Resistant Yeast: 3g Milk Powder: 8g Whole Egg Liquid: 20g Water: 100g Butter: 20g Butter And Garlic Filling: Butter: 30g Sugar: 10g Garlic: 10g (Basically The Amount Of 2 Cloves Of Garlic Minced) Salt: 2.5g Chopped Shallots: 5g Tips 1. Emptins in the refrigerator overnight, or room temperature fermentation for about 3 hours, there are obvious small air holes 2. the minced shallots in the butter garlic filling, be sure to add after the cut of the cross cutter to prevent water from coming out. Preheat oven, top and bottom heat, 180 degrees Celsius, middle layer, bake for 20 minutes, varying oven temperature. Observe the last few minutes of coloring in time to cover the tin paper.