Wine runs through people's daily life, and different types of wine bring people different wonderful enjoyment. In fact, alcohol also plays a vital role in baking, and different types of alcohol have different functions.

In addition to Western cuisine, sake is mainly used in baking, and if you use it to soak fruits or preserves, you can enhance the flavor of the product, and you can enhance the taste of raisins, dried cranberries, dried blueberries, dried plums, and other fruit preserves.

There are also wine directly added to the recipe to make products to improve the flavor of the product, in general, wine is directly added to the recipe, most of them are cakes, such as rum heavy oil cake and mousse, and wine chocolate is also a good choice.

If you are making mousse products, you can brush the wine and syrup together on the cake to improve the flavor of the product, and now most star restaurants and high-end cake shops will use wine and syrup to stain the cake body when making mousse products and special cakes, which changes greatly from the flavor of the cake.

Of course, different products can be enjoyed with different wines.

Generally speaking, there are the following kinds of liquor used in baking, which are subdivided into brandy, dark rum, rum, golden vanley, Baileys, Kaluwa, etc., and the flavors range from cherry, almond, orange, and pear.

Brandy originated in France at the earliest, through the re-distillation of wine into fruit brandy, all the fruit as raw materials, plus medicines, spices and other materials to make a blend of wine, are collectively called "fruit brandy". We put the name of the fruit in front, plus brandy, which is the name of this wine.

In the process of baking, brandy is suitable for adding to a variety of fruit-flavored sauces, mousses, cakes, ice cream and dairy products, such as custard sauce, and is the most commonly added premium fruit liqueur in pastry making, as well as the flavoring wine in cocktails.

Rum, on the other hand, is more widely used, originating in Cuba and made from sugar cane fermentation, with a pure and clear taste. Pairs well with a wide range of soft drinks. Rum has a sweet taste, also known as sugar wine, and is a by-product of the sugar industry. The darker the wine, the older the vintage: White Rum, Meyer Black Rum, Captain Morgan, etc. Rum has a similar scope of application in baking as brandy. However, rum alcohol is more volatile, making it more suitable for novice baking enthusiasts.

Kaluwa, on the other hand, is a coffee-flavored liqueur that uses coffee beans as raw materials and edible alcohol or distilled spirits as the base. Alcoholic beverages prepared by adding sugar and spices, and blending, clarifying, filtering and other production processes. Its alcohol content is about 20-30%, the liquor is dark brown, the body is thick, and the coffee aroma is rich, which is a very characteristic liquor.

Karuwa is ideal for adding to nuts, dairy, chocolate and coffee-flavored mousses or sauces, as well as adding flavor to milk or coffee. Theoretically, it is possible to use Kaluwa directly in place of the coffee wine in tiramisu, which is convenient and hassle-free, but it will lose a sense of layering. Neither Sikong Yao nor Lute would have chosen this kind of karuwa, but as a liqueur, it is still sought after by bartenders when making cocktails.

In the case of Jin Wanli, this famous liqueur made from French aged cognac and tropical wild citrus is a high-end fruity liqueur often added to pastries, and it is also a flavoring wine in cocktails, and it is not suitable for tiramisu, and if it is a baumkuchen, it is much better to add this high-grade fruit wine.

However, all of the above. It will not be the opponent of Madeira, Sikong Yao is already inferior in coffee, so he has to find a way to put some thought into fruit wine and think about it. In addition to these fruity wines, Sikong Yao remembered a kind of Cointreau wine that Bai Xia had told him.

Cointreau is a liqueur produced in France, which is a type of white orange wine. In the Angers region of western France, where this wine is made, it is customary to mix it together in coffee. Ideal for adding to fruity cakes. Cointreau is used in baking in a similar way to brandy, but it is easier to harmonize its flavor. Because it's made to blend with coffee, it's clear that Cointreau is better suited to tiramisu than Karouwa.

In Haiti, between August and October every year, the green fruits are picked before they are fully ripe, in order not to damage the fruit when picking, local farmers use a rare knife, tie a plastic bag under the knife, when the fruit is cut down, it will fall into the bag, and then the fruit is divided into two, the pulp is dug out with a spoon, and then the fruit with only the skin is cut in half, put it in the sun to dry, and can only be used after strict selection. Brazil and Spain treat green fruits in a slightly different way, with half of the peel dried and the other half soaked in alcohol while fresh, before collecting samples and sending them to France, where they can be used by winemakers. The quality of Cointreau orange wine cannot be replicated by other brands, and the secret recipe of Cointreau orange wine has always been regarded by the Cointreau family as the most precious asset and is protected as much as possible.

As early as 1849, the first Cointreau distillery was born in France. More than 20 years later, Cointreau's inventor, Edward? Cointreau took over the distillery from his father. When he realized that the traditional opaque liqueur was no longer in line with the times, he began to devote himself to research, using the traditional process of distillation, and finally invented a recipe in 1875 to perfectly blend aromatic orange peels from all over the world to make a crystal clear liqueur.

Since then, the legend of Cointreau's combination of strength and softness has begun to be grandly staged. Its formula has remained unchanged over the centuries and remains mystical thanks to the care of the Cointreau family from generation to generation. The simple and striking square and rounded corners of the Cointreau bottle are exactly what Edward? Cointreau's unique vision set Cointreau apart from other liqueurs and became an indelible symbol of Cointreau for more than 100 years.

Cointreau, a fruit liqueur, Cointreau orange wine is crystal colored, crystal clear. Cointreau oranges were created in the early 18th century by the French Adoau, and the Cointreau family has become one of the largest wine merchants in the world today. It is a sign of pride for the French! The raw material used to make Cointreau is an uncommon green orange-like fruit whose flesh is bitter and sour, making it difficult to eat. The fruit comes from Picara in Haiti, Canara in Spain and Pila in Brazil. Cointreau manufacturers are very strict about the selection of raw materials.

To achieve perfect Cointreau, it is necessary to obtain the essence of sweet and bitter orange peel by distillation, which is then mixed with high-quality pure alcohol, sugar, and water, and finally synthesized an absolute premium liquor with an alcohol content of 40%. All the careful selection in the whole process is to ensure that the taste is pure and moderate.

As a result, Cointreau's taste is unique, mellow and rich. Although the blend is balanced, it gives a refreshing taste experience with a strong and mild, cool but warm, bitter and sweet contrast. When first poured into the glass, it has a crystal clear color, but when it is added on the rocks, it transforms into a milky white color, with light floral and fruity aromas, followed by a burst of intense orange aromas. The overall feeling is a cool, subtle, complex and lingering aftertaste of temperature.

It is Cointreau's unique taste and varied drinking style that has allowed it to surpass the imagination of the palate for more than a century, standing tall in the unpredictable fashion trends. Whether it is traditionally served neat or on the rocks, Cointreau is suitable for different occasions. It can be mixed with tonic water to drink; Or mix with lemonade and juice to make a refreshing large drink; Or mix it with other liqueurs to create a variety of cocktails. And Cointreau is the core ingredient of many of the world's most famous cocktails, including Margaritas, Metropolis and many more.

Sikong Yao searched the wine shelves and finally determined her target, and Sikong Yao soon found Cointreau among the various wines, because Bai Xia had told her that another major reason why Cointreau had such a huge attraction was its bottle.

Unlike the traditional elaborately decorated opaque Lijiao wine bottles, the simple yet striking square design is the best example of the Edward? Cointreau's unique vision. Just as unique as the bottle is its most emblematic colour, the deep amber glass, which gives Cointreau an incomparable mystique. The design of the bottle is constantly updated in the smallest details, so that it always retains a new and modern feel, thus establishing an irreplaceable position among consumers and making it very easy to distinguish.

In the early days, Cointreau preferred to be used as a base wine, and the world's most famous orange liqueur brand, Cointreau, was more suitable for this group of women who knew how to live than other similar spirits, because in addition to the traditional gentle qualities, women who drank Cointreau could find their own happiness in self-confidence and reserve.

And the bottle of Cointreau wine that Sikong Yao is looking for is the best baking special product in the Cointreau Wine Kingdom, Cointreau orange wine.

Cointreau orange wine, theoretically no longer a flavored base wine, is simply a baking wine, and in Dubai, Cointreau orange wine is widely used in western pastry recipes, especially in orange desserts.

Long considered to be the best of the best sweet wines that cannot be replaced by other brands, Cointreau made with orange juice has a touch of acidity and reduces the sweetness, but it brings out the rich aromas of Cointreau to the extreme, and the strong character of the wine is softened by the addition of orange juice, and this light and rich aroma is perfect for pairing with other dessert ingredients.

The excellent quality of Cointreau orange wine cannot be replicated by other brands, and the secret recipe of Cointreau orange wine has always been regarded by the Cointreau family as the most precious asset and is protected as much as possible. Sikong Yao couldn't help but sigh at the financial resources of the International Association for Gastronomy Research, this kind of wine is priceless, and it is a great opportunity to be able to use it to make desserts today. (To be continued.) )