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.

Cointreau's crystal-like orange wine is crystal clear, containing a myriad of flavors of sweet fruit and orange peel mixed with orange blossom and angelica root, combined with oily wood and a hint of mint.

The bouquet is rich and fruity, with fresh fruit mixed with the natural fruitiness of sweet oranges, while orange blossoms, angelica root and hints of mint combine the special richness and extraordinary temperament of Cointreau orange wine.

To fully appreciate the charm of Cointreau, there is no better way to drink it with ice cubes, first add ice cubes to the glass, and then slowly pour the wine and lemon juice in, you can feel the aroma and smoothness of the wine, taste it lightly, have endless fun, and wait for the wine to gradually turn yellow, and enjoy the cool and sweet wine through the lemon peel decoration!

Cointreau is a very pleasing wine, and adding a few drops to many recipes will add flavor to the original flavor. For a long time, it has been considered the best of the sweet wines that cannot be replaced by other brands. When ice cubes are added to Cointreau, the sweetness of the wine is reduced, and the rich aromas of Cointreau are brought out to the extreme, and the strong character of the wine is softened by the addition of ice cubes.

The alcohol concentration is slowly diluted with the addition of ice cubes, and the rich aroma is mixed with fruity aromas, fresh fruit mixed with the natural fruity aroma of sweet orange, while orange blossom, angelica root and a hint of mint combine the special richness and extraordinary temperament of Cointreau orange wine. Cointreau orange wine has a unique and rich aroma. It contains sweet fruit and orange peel mixed with orange blossom and angelica root. With the addition of oil, woody aroma and a hint of mint, it is combined into an unforgettable aftertaste.

In the early days, Cointreau was more used as a base wine, and after the 80s, Cointreau added ice cubes and lemon slices to the simple blend. It has become the most fashionable way to drink in Paris, Milan, New York, Tokyo and other metropolises, and its original flavor of slightly sweet and slightly sour, cool and clear has won the love of the world!

If you use this Cointreau to make desserts, the resulting dessert flavor will be intoxicating.

However, if you use Cointreau orange wine, for Sikong Yao. It is true that as a special flavored wine for baking, Cointreau orange wine is extremely valuable and undoubted, but if it is used in tiramisu, it is a bit troublesome.

Because the orange juice flavor of this flavored wine destroys the unique body of the coffee, it can definitely be difficult to blend the coffee wine.

If Sikong Yao had to use this bottle of Cointreau orange wine, he was afraid that it would complement each other, but the taste of coffee wine would be too abrupt.

Sikong Yao retorted and hesitated. Dessert is just as important as cooking, and it doesn't mean that all the good ingredients are put together, but also the suitability of the pairing, and putting Cointreau's orange wine and espresso together is definitely not a good choice.

Sikong Yao didn't pick up the bottle of Cointreau orange wine for a long time, thinking about whether to settle for the next best thing, and it would be much easier to use brandy or Karuwa.

However, after thinking about it again, Sikong Yao still picked up the bottle of Cointreau orange wine, and this question seemed to be the taste choice of the wine. But in fact, it is a matter of the strength of the chef, and only the consert chef who is not strong will let the ingredients cater to his own cuisine, and the real talented pastry chef. You must know how to control all kinds of unruly ingredients for your own use.

If Cointreau orange can't be combined with espresso, then find a coffee that can go well with Cointreau orange wine and taste as good as espresso, it's not a matter of ingredients, it's a matter of the strength of the pastry chef.

Sikong Yao firmly believes that he has this strength. If people don't push themselves, they will never know how much ability they can burst out, and now for Sikong Yao, it is such a breakthrough moment.

When she picked up Cointreau, she still didn't find a solution in her mind, but she was confident that she would be able to find the answer and find a coffee that would work well with Cointreau.

Regarding coffee, Sikong Yao doesn't know much, only that the cups and saucers that hold coffee are specially made, which should be placed on the front or right side of the drinker, and the cup ears should point to the right. When drinking coffee, you can hold the cup of coffee in your right hand, gently hold the coffee saucer with your left hand, and slowly move it to your mouth to sip gently.

In addition, Sikong Yao has only seen in books about the method of distinguishing coffee beans, instead of thinking aimlessly, it is better to investigate on the spot, maybe with a whim, you can find the answer.

Compared to instant coffee, the coffee that is ground with coffee beans definitely has a better flavor, and freshness is an important factor in the quality of any coffee.

There are all kinds of coffee beans, with different shades of color and size, and if you grab one or two and chew them in your mouth, you can feel the most primitive unadorned aroma, although it is a little bitter, but it is still very attractive.

When the coffee beans are broken, there is a crisp sound, Sikong Yao knows that this means that the coffee beans are not damp, and the coffee beans with fragrant lips and teeth are the top quality, but it is best to pinch them with your hands to feel whether they are solid, and the coffee beans in the empty shell only have a bitter taste and no mellow aftertaste.

Generally speaking, the best time to drink coffee is one week after frying, when the coffee is freshest and has the best aroma and taste, but at this time, the coffee beans of the International Association of Gastronomy Research are kept in this state for replacement.

Sikong Yao looked back and forth in various coffee beans, but she didn't find the answer she wanted, as a layman, this was indeed a headache for her.

In fact, in addition to the issue of moisture, the purity of the coffee beans is another consideration. Insiders choose coffee, not necessarily to look at the size of the particles, but to grab a handful of single coffee beans, about dozens of pieces, to see if the color of each single bean is consistent, whether the size and shape of the particles are similar, so as not to buy inferior products disguised as mixed beans. However, if it is a comprehensive bean, it is normal for the size and color to be different. Heavy heat and medium-dark roasting will cause coffee beans to produce oil, but if the shallow roasted beans produce oil, it means that they have deteriorated, not only reducing the mellowness, but also appearing astringency and sourness. In short, when buying coffee, you should pay attention to its freshness, aroma and age.

In desperation, Sikong Yao set his sights on some coffee pots around him, the siphon pot is the most common coffee grinder, and it is also one of the most popular coffee brewing methods in cafes.

Siphon cooking has a chemical laboratory feel. Some say it's because it brings out the best parts of coffee. When the water temperature in the lower container reaches 92 °C under the burning of the alcohol lamp, the water flow is sucked into the upper container with coffee powder, and after soaking and stirring, the coffee made is returned to the same way, and the coffee powder that comes out of the grinding degree is slightly coarser than the powder, close to the special grain fine sugar.

The basic principle of the Moka pot is to use pressurized hot water to quickly extract coffee liquid through the coffee powder. The first Moka pot was made in 1933 by Italian Alfonso Bialetti, whose company Bialetti has been known all over the world for its production of this coffee pot. Mocha coffee pots are more commonly used in Europe.

The Moka pot is divided into two parts, the water is boiled in the lower part to produce vapor pressure; The boiling water rises and passes through a filter filled with ground coffee; When the coffee is flowing to the upper half, turn off the heat to low, if the temperature is too high, the coffee will develop a burnt taste.

Later, Sikong Yao found another kind of coffee pot, which is a Belgian pot with the characteristics of both siphon coffee pot and Moka pot.

Sikong Yao suddenly recalled that the use of this Belgian royal coffee pot was like a seesaw-like performance. It combines several forces of nature: fire, steam, pressure, gravity, which make the operation of the Belgian Royal Coffee Pot feel more visible, and she felt it when she was in Xiamen.

At this time, a coffee came to her mind, a drink made by adding espresso, vanilla, and drizzling pure caramel on top of fragrant hot milk, and combining three different flavors, that is, caramel macchiato.

Macchiato Italian means "branding" and "printing and dyeing", and Chinese transliteration "macchiato". "Caramel" means caramel. Caramel macchiato, meaning "sweet imprint".

If someone can't get to the thick and bitter espresso of soy sauce paste, fancy coffee or coffee with milk foam or syrup to add flavor is the way to go.

In addition to the flavor, fancy coffee is served on the table, and there is also a pleasure to appreciate the beautiful patterns, hot coffee mostly uses porcelain cups, and there are two ways to make patterns on the surface: drawing on the milk foam with caramel and latte art, the former is easier to get started and practice first.

The most important point of the flavor of the caramel macchiato is that it depends on the caramel, Sikong Yao thought that if you use orange juice to make caramel, if you use a glass of orange caramel macchiato to match Cointreau orange wine, then all the problems can be solved! (To be continued.) )