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Starter Dough: Bread flour: 60g Dry yeast: 1g Water: 60g Main Dough: Bread flour: 200g Granulated sugar: 25g Salt: 2g High-sugar-tolerant yeast: 3g Milk powder: 8g Whole egg liquid: 20g Water: 100g Butter: 20g Garlic Butter Filling: Butter: 30g Granulated sugar: 10g Garlic: 10g (approximately 2 cloves, minced) Salt: 2.5g Chopped scallions: 5g Tips: The starter dough can be used after being refrigerated overnight or fermented at room temperature for about 3 hours, with noticeable small air pockets. Add the chopped scallions to the garlic butter filling after making cross-cuts in the dough to prevent water from coming out. Preheat the oven to 180 degrees Celsius with both top and bottom heat. Place the dough on the middle rack and bake for 20 minutes. Note that different ovens may have different temperatures. In the last few minutes, observe the browning and cover with aluminum foil if necessary.
