Add a little fruity rum to a dessert that doesn't need to be baked, such as mousse cake or ice cream, or add rum to the baked cake when it is framed, such as chocolate deciduous cake, and then the alcohol content of the rum will remain in the dessert, and if you use enough amounts, you can clearly feel the flavor of the wine. Therefore, if you are allergic to alcohol, you must be careful enough when adding rum.

But add rum to desserts that need to be baked, such as soaking grapes in rum before roasting raisin cookies. After baking, the alcohol content is almost completely evaporated, and the flavor of the rum is left in the dessert, so even people with alcohol allergies and children can eat it with confidence.

In addition to rum, other foreign liquors are often used in desserts. For example, cherry liqueur is used for Black Forest cakes, and coffee liqueur is a perfect match for tiramisu. Although the pastry chef does not use many of these sake in the preparation of desserts, when it comes to alcohol-flavored desserts, most of them are not low-grade. To avoid waste, you can also use rum instead of fruity liqueur, or add espresso to rum instead of coffee liqueur. Of course, if you can purchase relevant alcohol according to the requirements of the recipe, it will naturally be original.

And the combination of chocolate and rum is definitely the supreme pairing. Rum itself is a kind of spirit, (10,000) (book) (bar) ().nSB.M is a distilled liquor produced from sugarcane molasses, the English name is RUM, and it is one of the world's eight famous spirits. Since it is a spirit, the alcohol content is naturally not too low, generally above 36%. And there are many varieties of rum. The most common classifications are white rum, black rum, and golden rum. When making desserts. Dark rum with a strong aroma is often used. In terms of color, it goes well with chocolate. Of course, if there is only white rum, it can also be used, subject to convenience, if you are not a very keen gourmet, you basically can't make up for the difference between the two.

However, there is a type of rum pre-mixed that stands out, and this colorful and trendy wine seems to be more popular than white rum, dark rum, and gold rum. However, they are only drinks made by mixing rum with other spices, juices, etc., and the alcohol content usually does not exceed 15%, and they are recycled from rum and cannot be used as rum alone. Some people may misinterpret it as champagne or fruity sparkling wine, but it is not. Colored rum is not used as rum in the orthodox sense, and as a pre-mixed drink, it must be used with other drinks.

There are many brands and types of rum, and there are subtle differences in the flavor of rum produced by different manufacturers. HOWEVER, THEY ARE USUALLY SOLD IN 40ML OR 50ML BOTTLES. You can start by buying a small bottle and try a few to choose your favorite flavor. If you're not picky about taste. You can also buy large bottles with confidence. As long as dessert is often made, the consumption of rum is very fast. Don't worry about running out, the amount of two macarons, the size of a 40ml vial is enough.

But judging from the specifications of this batch of rum selected by Wu You, it is obvious that it exceeds the specification of 40 ml. Bai Xia's brow furrowed even deeper, and the pastry chef's instinct told him that it just didn't end there.

The macarons flavored with rum have a rich aroma and a suffocating charm-like experience. Sure enough, at the moment when Wu You's macarons were baked, the fragrance of pure impurities swept in, as layered as ocean waves. The Asian and French macarons are not as delicate as the Italian macarons, but they are also unique and elegant. The silky chocolate is gently wrapped around the pink roses, and the unique aroma of the rum is like a flower that will be intoxicated. …

But at the moment, Wu You is still facing a very serious problem, as Bai Xia said, the remaining time may not be enough for him to slowly melt the cocoa powder to make cocoa syrup.

However, it seems that Wu You has been prepared for this problem for a long time, and the gently lifted rum bottle cap shows Wu You's intention.

Bai Xia thought for a moment and said: "I see, using rum instead of milk, the effect of alcohol will make the temperature of cocoa powder drop rapidly, and it will be easier to show a viscous state when heated. By the time the heating is over, the alcohol is almost completely depleted, so the cocoa syrup will curdle rapidly, which is interesting. ”

Sure enough, as Bai Xia said, a hundred milliliters of rum were added to the pot instead of full-time milk, mixed with the aroma of cocoa powder, and after Wu You's processing, the flawless chocolate sauce was already formed.

But judging from this viscosity, it seems to be more viscous than chocolate sauce, and it looks a little tough.

A hint of vigilance flashed in Bai Xia's eyes, and things seemed to be far more simple than he imagined, and he said approvingly: "It seems that I still underestimate you, and you still have this hand." ”

Wu You opened his bow left and right, placed the macaron in the pot at an astonishing speed, and gently picked it with a spoon, and the macaron rolled in the chocolate syrup as if it had been pulled. The whole process is almost a blink of an eye, only to see the macarons gently tumbling on top of the chocolate syrup, and then rubbing a melodious water pattern, and then the plane returns to calm, just like the Shaolin stunt in Chinese martial arts - light power floating on water.

And in an instant, after the blink of an eye, the two macarons were still wrapped in a thin layer of chocolate icing, and under the reflection of the light, they danced with a ghostly aura, as moving as obsidian.

After the macarons are baked, they must be left in a ventilated place for half an hour before the hard shell on the surface can be fully formed, but it is obvious that Wu You did not wait for the macarons to dry before the secondary processing, and the slightest carelessness will make all the previous efforts go to waste.

From this point of view, Wu You not only has great confidence in his precise control ability, but also shows all his strength for this game, as if facing a big enemy.

Although the technique is not as dazzling as Bai Xia's, it can be regarded as convincing. In the past, when the eight people competed on the same stage, the audience's eyes just swept back and forth, but they did not carefully examine the specific methods of each person. Now that Bai Xia and Wu You's one-on-one peak duel is an eye-opener, I can't help but sigh that this trip is worth it.

At this point, Bai Xia's caramel macarons and Wu You's chocolate macarons are both formed, and the next problem faced by the two is the cooking of the filling, the soul of the macaron, and will eventually be given the faith of the pastry chef.

Previously, Bai Xia had already threatened that he would use apples to deal with the inset of macarons, but Wu You had not yet made it clear, although the theme was chocolate, but even chocolate had many forms and methods, but I didn't know what choice Wu You would make.

Bai Xia's movements seemed to be a little fluttering, because he didn't know when the battle had begun to ignite in his heart, and a pursuit of longing for victory was constantly trembling in his heart.

"Tsk, that's interesting, let me see what else you can do."

Bai Xia must admit that by this time, Wu You was already an opponent that he had to treat carefully, although he used the techniques of a dessert jeweler to treat Wu You, which was already enough to give face, but after all, he was only a pre-selected position, and many of the techniques he learned were only scratching the surface, which was not enough to turn the tide, so the next battle should still be treated very carefully. …

Bai Xia's heart wondered how Wu You would choose the filling next, since it was based on chocolate, whether it was a hard chocolate biscuit or a soft chocolate sandwich would be an excellent match, if Bai Xia was to deal with this chocolate dessert by himself, then the first choice would be to mix a little chocolate skin with a little chocolate filling in the chocolate, and the taste would be more delicate and layered. Because the level of the two has reached this stage, the taste processing of the ingredients is absolutely first-class, so the key to distinguishing the winner from the loser lies in the creation of the taste level.

Bai Xia pondered, "In addition to making the taste of chocolate more urgent and layered, the taste can also be changed to make it more deep. ”

Thinking of this, Bai Xia seemed to sense something, and looked at Wu You's remaining one-third of Rum, and finally had an answer in his heart.

Bai Xia smiled: "I see, it's really interesting, interesting." ”

As if feeling Bai Xia's scorching gaze, Wu You turned his head to look at Bai Xia and said, "What's the matter, I'm afraid?" ”

Are you afraid? Of course, it is impossible, just this level is not enough to make Bai Xia regress. The game is not until the last minute, and no one can easily assert that they have won. So Bai Xia smiled: "I'm afraid it's impossible, but you are indeed very strong, and I think I have to be more serious now." ”

Wu You's brows furrowed slightly, and he muttered in his heart: "Isn't this guy trying his best?" ”

Although he thought so in his heart, Wu You still couldn't show a confused look on the surface, because this duel was not only a competition of dessert skills, but also a showdown of momentum.

Wu You smiled: "I'm curious, how do you make apples into fillings, I'm afraid that among all fruits, only apples can't be boiled into jam, right?" Coarse-grained pomace can make your jam taste disgusting. ”

Bai Xia shrugged, obviously noncommittal to Wu You's statement, but he naturally had his own plans in his heart, and things like apple jam were naturally impossible to be cooked.

Bai Xia said: "You don't have to worry about this, I will naturally have a way to make delicious fillings." (To be continued......)