2. Remove the twigs from the top of the blackcurrant, weigh out 35g, then pour in 15g rum, cover it or soak it in plastic wrap overnight. It can be used at room temperature in winter and put in the refrigerator in summer.
3. Walnut will be more fragrant when cooked. When the skin of walnut kernel bursts open, it will be cooked when it smells the fragrance.
4. After the cooked walnuts are cooled, peel off the skin, otherwise there will be bitterness.
5. Knead with oil and salt method to form a film. The whole kneading process is still relatively dry. Do not add liquid. This formula is an increase on the original basis.
6. Take out the kneaded dough and cut it into pieces. This is convenient to mix with raisins and walnuts.
7. After fully mixing, ferment at 25℃ for 65438 0 hours.