1. Except wheat germ and jam, all the ingredients are put into the mixing tank of the chef's machine
2. Start kneading at level 2 for 10 minutes, switch to level 3 and continue kneading for about 15 minutes
3. Until the dough can pull out a thicker film
4. Knead the wheat germ into the dough
5. The dough is rounded and fermented
6. Let the dough rise at room temperature for one hour and thirty minutes
7. Take out the dough, let it ventilate, and roll it out. Spread apple sauce on 2/3 of the dough
8. Roll up the dough
9. Divide into 7 sections, put them into paper film, and perform two shots at room temperature, pay attention to moisturizing
10. Approximately one hour, two servings are in place, and the surface of the dough is brushed with a little egg wash
11. Put it in the middle layer of the oven preheated to 180 degrees, bake for about 18 minutes, and then take it out.
Tips:The temperature and baking time of the oven must be determined by the temper of your own oven
