1. Put all the bread ingredients except butter into the bread machine barrel for a kneading process.
2. Put the butter in the middle of the program and continue to knead the dough.
3. After the kneading process is over, a smooth dough is obtained. I knead the dough and cover it with plastic wrap on the first night, and put it in the refrigerator to ferment for about 12 hours.
4. The next morning, the dough is almost fermented. If it does not ferment well, take it out of the refrigerator and place it at room temperature, and continue to ferment to twice its original volume.
5. Exhaust the dough, knead it round, let it rest for ten minutes, and roll it out into a square dough piece with a side length of about 35 cm.
6. Brush the dough with butter and leave a little bit unbrushed on the bottom to make it easy to roll. Sprinkle a layer of brown sugar (brown sugar) on the sieve with an appropriate amount of cinnamon powder (you can increase or decrease it according to your taste).
7. From top to bottom, roll the dough sheet into a roll.
8. After rolling, cut into 4 trapezoids of equal size.
9. Press the chopsticks in the middle to make the two sides tilt up (apply a small amount of oil on the chopsticks to prevent sticking).
10. After molding, put it into a flower-shaped cake mold, roll the leftovers into small rolls and put them in the middle, and carry out secondary fermentation.
11. When fermented to twice the original volume, the surface is brushed with whole egg liquid and sprinkled with wheat germ for decoration.
12. Bake the middle and lower layer in the oven at 175 degrees for about 30 minutes. (The specific baking temperature and time, please set according to your own oven)
