Wash the black cherries and cut them into nucleus. Cut into the size of soybeans, add 10g of fine granulated sugar and mix well. Cover with plastic wrap for more than 2 hours. Filter out the juice
Add clear water to the filtered black cherry juice to make the total weight reach 40g
Add rum to the black cherry juice filtered out and soak for half an hour
Unsalted butter softened at room temperature, add 40g of fine granulated sugar, beat with a whisk to feather
Rum-soaked black cherries filter out rum juice, pour 15ml of rum juice soaked in black cherries in butter and mix well with egg beater
Mix low-gluten flour and baking powder evenly, sift into large pots
Pour half of the butter (20ml). Soak the black cherry juice in step 2 and pour half of the sieved flour.
Uniform stencil with a squeegee
Pour in the remaining 20ml of black cherry juice and flour
Mix evenly with a squeegee. (The temperature I did was not high, so the batter was not delicate, so I sat in the warm water with the battered pot and mixed with a squeegee. Soon the batter became hot and delicate.)
Pour the black cherry into pieces
Mix well with a squeegee
The batter is decorated with a flower bag, and a small mouth is cut at the front end of the flower bag, and the batter is squeezed on the baking sheet covered with tarpaulin.
Dip the water on the back of the spoon and flatten the batter that is squeezed onto the tarpaulin into the oven. The middle layer of the 180 degree oven is baked for 10 to 12 minutes. The biscuit is fully inflated and lightly colored.
1. 40g of fine sugar in the formula. If there is brown sugar in the house, you can change 30g of it into brown sugar. The finished product will be darker. I don't have brown sugar on hand, all use fine sugar, so the finished product is slightly lighter. See which one you like. 2. When pressing the batter with a spoon, just press the surface a little flat. I just pressed it too flat, so the biscuit has no thickness.