1. Knead all the ingredients except butter into a smooth dough, add small pieces of butter and knead it to the expansion stage, and leave it in a warm place to ferment to double its size, about 1 to 1.5 hours
2. Take out the fermented dough, press to exhaust, cover with plastic wrap and relax for about 15 minutes
3. The loosened dough is divided into several small doughs
4. Chop the shallots, just add the melted butter and eggs, and mix well
5. Roll out the dough into a strip, cut a slit in the middle, and add the green onion mixture
6. Put it in the oven for secondary fermentation. After the fermentation is complete, brush the egg liquid on the surface
7. The oven is 180 degrees, after preheating, put the bread in the oven, up and down the heat, about 25 minutes to bake
