1. After washing the blackcurrant, wipe off the water and set aside. Then, follow the general bread practice http://home.meishichina.com/recipe-144065.html to make the dough. After kneading out the air inside, divide it into 5 equal parts and ferment again for 15 minutes.
2. During the fermentation period, let's start making black currant fillings with red bean paste. Cut the black currant into small pieces, add to the red bean paste, and mix well.
3. Then, according to the method of making glutinous rice balls, put 25g of stuffing into the dough, close the mouth, and the mouth is down.
4. Use a rolling pin to roll it into an oval shape.
5. Use a razor blade to make four even passes on the dough. Make sure to cut through the dough! Don't cut off the head and tail!
6. According to the picture below, pinch both ends and twist the dough.
7. Next, tie the twisted noodles into a single knot.
8. Put it in the paper tray, follow the step 11 of http://home.meishichina.com/recipe-147624.html here for the final fermentation, let the volume become twice as large as before, and brush evenly on the surface. Put a thin layer of egg liquid on it.
9. Put it in the preheated oven, middle layer, heat up and down, 180℃, 10-15 minutes, bake until the surface is beautiful brown-gold, it's fine~
Tips:1. If there is a bread machine, you can use the bread machine to knead and ferment.
2. The sugar part can be added or subtracted according to personal preference.
3. For the lemon juice, it is best to have a small amount. If it is too much, it will be very sour. When peeling the lemon peel, don't cut the white kernels in, or it will become bitter.
4. The blackcurrant part can be replaced with your favorite nuts.
5. The bean paste part can also be replaced with your favorite mud.
