1. Make the soup first, pour 10 grams of whole wheat flour, 60 grams of water, and a teaspoon of germ into the milk pot
2. Heat to a paste on low heat, let it cool and put it in the refrigerator for 1 hour
3. Knead 150 grams of high-gluten flour, 100 grams of whole wheat flour, 2 grams of salt, 2.5 grams of yeast, 30 grams of honey, 90 grams of water, and knead into a smooth dough
4. Add butter and knead until the expansion stage
5. Add chopped walnuts and mix well, ferment to double size
6. Divide the fermented dough into six equal parts, round the dough and let the dough rise for 15 minutes
7. Roll out each small dough into a circle
8. Roll up from top to bottom
9. Arrange into an olive shape, brush with egg whites, sprinkle with germs, and enter the second hair
10. After the second serve, cut the mouth
11. Select the 170 degree steaming function 10 minutes before the oven, then switch to the top and bottom baking for 15 minutes
