1. Prepare the required raw materials. (Cherry wine and salt are taken in)
2. Rinse the dried blackcurrant fruit with clean water.
3. Add appropriate amount of cherry wine and soak until soft.
4. All the main ingredients except sunflower oil, knead into a smooth dough after mixing, and then add sunflower oil.
5. Continue to knead to the complete stage, the film can be pulled out. (Please ignore the smoothness of the film, I have already rubbed it very hard)
6. The dough is rounded, covered with a lid, and fermented at room temperature.
7. When fermented to more than twice the size.
8. Take out the dough, press it on the table, exhaust it, and add the soaked blackcurrant dried fruit.
9. Knead again and evenly.
10. Divide into 9 portions and let stand at room temperature for 20 minutes.
11. Round the small dough again, put it in a baking tray lined with greased paper, and carry out a second fermentation. (You can also put it directly on the tarp)
12. When fermented again to more than twice the size, brush with egg liquid. Preheat the oven in advance: 175 degrees, upper and lower fire, middle level, about 18 minutes.
13. Bake until the bread surface is golden.
Tips:Soak the blackcurrant dried fruit. If there is no cherry wine, use red wine.
