1. Put all the ingredients except butter into the mixing cup of the chef's machine;
2. Start kneading the dough until the dough can stretch out a thicker film, then pause;
3. Add butter
4. When the dough can be stretched into a thin and flexible film, the kneading is over;
5. Arrange the dough and put it in a warm place to start the first fermentation;
6. When the dough has grown to twice, the first fermentation is over;
7. Take out the dough and exhaust;
8. Divide the exhausted dough into 16 portions and round them;
9. Sift an appropriate amount of dry flour on the surface of the dough;
10. Use chopsticks to press a mark in the middle of the dough;
11. Put the finished bread dough on the baking tray;
12. Put the baking tray into the oven, add a small pot of hot water, and start the second fermentation;
13. When the bread embryo grows 1.5 times, the second fermentation is over;
14. Put the fermented bread dough into the preheated oven, set the temperature at 180 degrees, and set the timing for 20 minutes;
15. Just take it out and let it cool.
Tips:1. Wheat germ is rich in vitamin E, B1 and protein. It has very high nutritional value and is a beneficial dietary supplement. It can be added to pasta and porridge. If not, it can be replaced with the same amount of bread flour or whole wheat flour;\ n2. Judge whether the first fermentation is in place, dip your fingers in flour and poke in the middle of the dough
