1. Pour the liquid + egg first
2. Put high powder, sugar, salt, wheat germ, yeast in sequence
3. Knead the dough with a cook machine (bread machine or hand kneading)
4. Knead the dough to the complete stage (as shown in the figure)
5. Put the kneaded dough into a basin and cover with plastic wrap to prepare for fermentation
6. Send it to 2.5 times the original size (or poke it with flour to see if it will gather some, I only know that I fermented successfully)
7. The fermented dough weighs about 558g. Divide into three parts, cover with plastic wrap and wake up once
8. Take the dough and roll it into a beef tongue shape as shown in the picture, and sprinkle your favorite dried fruits on top
9. Roll them up and place them in the baking tray, waiting for the second fermentation
10. The fermented dough is about 9 minutes full of the mold
11. After the oven is preheated, 180 degrees for 40 minutes
12. Out of the oven~ tearable bread~
