Cooking Steps

1. 

   Step1:1⃣ The butter and sugar are liquefied and combined 2⃣ Break up eggs and add in 1⃣ No need to beat. I use an egg beater to make it more symmetrical.

2. 

   Step2:3⃣ Add 235g low gluten flour to the base and mix well. (I divided out 90g of dough for the taste of barley leaves) 4⃣ Add the black currant to the rest of the dough. Because the raisins have water, you need to add another 20 grams of low gluten flour. Stir to make it mixed evenly.

3. 

   Step3:5⃣ Mix the separated dough with barley RUOYE powde

4. 

   Step4:6⃣ It's optional to press the mold for modeling. It's better to leave it in the freezer for 1 hour for finalizatio

5. 

   Step5:7⃣ 30 minutes of baking at 170 degrees (because the machines of each family are different. It's better to take a look every 10 minutes when baking

6. 

   Step6:In the end, over. In fact, I don't look good, but the taste is just right