Cooking Steps

1. 

   Step1:Prepare ingredients. Pour 35g of rum into blackcurrant. Cover. Soak overnight. The purpose is to make the dried raisins more moist, not easy to scorch, and more delicious.

2. 

   Step2:Peel the walnut and bake it 180 degrees in the oven until the skin burst. Just smell the fragrance. (roasted walnut is more fragrant

3. 

   Step3:The soaked raisins dry and drain the water, and then use kitchen paper towels to absorb the water on the surface. Roasted walnuts remove the outer skin. Otherwise, they will taste bitter.

4. 

   Step4:After oil and salt knead to the expansion stage, add drupes.

5. 

   Step5:The dough rolled into a ball.

6. 

   Step6:Sealed. Fermentation at 28 degrees for one hour.

7. 

   Step7:The dough is evenly divided into three parts. Round and relax for 30 minutes.

8. 

   Step8:Roll the loose dough open and roll it up. Continue to relax for 30 minutes.

9. 

   Step9:Open and roll it up for the last time. Put it into the toast box. Pay attention to the same direction

10. 

    Step10:Secondary engine at 38 ℃ and 85% humidit

11. 

    Step11:Ferment to 8 ful

12. 

    Step12:Put it into the preheated oven. Heat it at 190 ℃, heat it at 160 ℃ and bake for 38 minutes.

13. 

    Step13:Shake the mold out of the oven. Place it on the air line and cool it thoroughly. Slice it and keep it in a fresh bag.