Ask how to make rum chiffon cake

I only make chiffon cakes, rum, I haven't made them.

1.Rum is a type of spirit. It is a kind of distilled liquor produced from sugarcane molasses, known as rum in English, and is one of the eight major spirits in the world.

2.When shopping in the supermarket, there is a type of rum pre-mixed wine that stands out. This colorful and trendy wine is very popular, but they.

3.If you don't have rum on hand, you can also use brandy instead. But there is a clear difference in the flavor of the two.

4.Add rum to desserts that don't need to be baked (e.g., mousse cake, ice cream) or while the baked cake is framing.

5.Add rum to desserts that need to be baked in sedan pants (e.g., soaking grapes in rum before baking raisin cookies). Alcohol after baking.

The role of sweet wine.

The role of sweet wine can be summed up in one sentence as "adjusting the flavor", highlighting the high-quality materials, and making the pastry aroma and taste more mellow and thick. Sweet wine is like a seasoning in cooking and (imperceptibly small) condiments and the like. Therefore, it is strictly forbidden to use it excessively.

Sweet wine is a type of liquor that has a bitter taste when used too much. You can use sweet sake depending on the type of pastry you make and how much you like, but if the recipe doesn't specify the amount to use, try starting with 1 tablespoon.

Pastry with rum.

Rum for pastry can be broadly divided into dark rum and white rum. Because of its high alcohol content, it is also used to pickle dried fruits.

Dark rum. The color is black, and the aroma and taste are relatively strong, which is suitable for dim sum with deep color and strong flavor. Especially when used in raisins and chocolate, it is a perfect match.

Rum can be used to pickle dried fruits, and rum raisins are one of the most representative pickled dried fruits. If dark rum is used, the dried fruits will no longer be brightly colored.

White rum. Compared to dark rum, white rum has a mild, light flavor and can be used to make baked cheesecakes. Since white rum is colorless, there is no need to worry about damaging the color of desserts and dried fruits.

When pickling dried fruits, if you must keep them brightly colored, you can use white rum. In addition, any rum with a high alcohol content can be used to pickle dried fruits, even if the use is not specified.

Rum mousse cake making ingredients and steps:

Ingredients: 3 egg yolks, 50 grams of caster sugar, 20 ml of rum, 3 pieces of fish gelatin, 400 grams of animal whipping cream.

Excipients: 5 egg whites, 5 egg yolks, 90 grams of caster sugar, 120 grams of low-gluten flour, appropriate amount of vanilla extract, 200 grams of various fruits.

Steps: 1. 45 grams of granulated sugar in the ingredients are added to the egg white three times and beaten to become dry.

2. Add 45 grams of granulated sugar to the egg yolk in the ingredients and stir evenly, then add the sifted low powder and stir.

3. Add one-third of the egg white to the egg yolk, stir evenly, and then pour in the remaining egg white.

4. Put the reproduced egg batter into a piping bag, squeeze the baking tray with a round piping mouth, stop for 5 minutes, sprinkle powdered sugar once, and put it in the oven at 170 degrees for about 15 minutes.

5. To make the rum baba lua, pour the egg yolk and caster sugar into a basin and add the rum. Heat the egg yolk until it becomes very delicate, and add ice water to soak the soft spring fish film. After cooling the egg liquid to 30 degrees, beat the animal whipping cream with ice water for 6 minutes and mix well.

6. Take a piece of finger cake slices, put them in the mold, pour in one-third of the baba lua, then discharge the fruit, pour in the remaining baba lua, cover with another slice of cake, and refrigerate for 4 hours before demolding. Sprinkle with powdered sugar.

It plays a role in removing the fishy smell of eggs and adding flavor.

Ingredients: 4 fresh eggs, 65g of low-gluten flour, 40g of brown sugar protein, 20g of egg yolk, 30g of corn oil, 15g of rum, 35g of water

Excipients: appropriate amount of animal whipping cream, appropriate amount of sugar.

1. Separate the egg yolk and egg white into a waterless and oil-free container, stir the brown sugar and add it to the egg yolk, stir until mixed and melted.

2. Stir the rum + water together until mixed, add to the egg yolk and mix well.

<>4. Sift and add the low-gluten imitation jujube flour, stir until there is no dry powder, and set aside.

5. Add brown sugar to the egg whites in three times.

<>7. Take 1 3 amounts of beaten egg white paste and add it to the egg yolk paste, and use a rubber spatula to quickly and evenly stir from bottom to top until mixed.

8. Pour the mixed cake batter back into the remaining egg whites, stir evenly in the same way, do not draw circles, and quickly mix within 40 seconds.

9. The cake batter is very thick and delicate, thick and shiny, and there are no excess bubbles on the surface.

10. Slowly turn the hollow mold, while pouring the mixed cake batter evenly, the cake batter is very thick, so you need to pour a part of it and scrape it evenly with a spoon first, and then continue to add the rest of the part, and shake it lightly.

11. Preheat the oven to 165 degrees, prepare the middle and lower layers for disassembly and bake for 35-40 minutes, and demold the cake after baking.

12. Spread a layer of whipping cream or serve with fruit.

Rum is generally added to the cake with only a little bit to add flavor to the effect. In addition, the mousse egg is usually coated with rum or syrup on the surface of the cake.

Lime cheese mousse: Oreo crushed 150 g butter to taste cookie base. 150 grams of cheese, 88 grams of milk, 100 grams of yogurt, 15 grams of lime juice, 100 grams of sugar, 7 grams of gelatin, 350 grams of whipping cream.

Milk and sugar are boiled until saccharified. Beat the cheese and yogurt evenly, add the gelatin and cheese yogurt in the milk syrup and stir well. Whisk the whipping cream and add the lime juice and stir well.

Mix the butter and biscuits well, pour them into a bowl and spread them evenly on the bottom of the bowl. Pour in the mousse paste. Refrigerate until solidified.

Lime zest 2 sugar 50 g, water 120. Gelatin 10 grams. After the sugar and water are boiled, let cool a little, add the lime zest, and then add the gelatin slices.

Lime peel to a grater. Once the mousse paste has solidified, pour it inside. It can be eaten after coagulation.

Rum is added to the cake for no special purpose, it is used to add flavor.

Introducing a cake with added rum - coconut rum grape cake ingredients: 100 grams of cake flour, 100 grams of butter, 50 grams of eggs, 60 grams of brown sugar, 40 grams of raisins, 40 grams of rum, 50 grams of animal whipping cream, 40 grams of desiccated coconut, 1 2 teaspoons of vanilla extract (, 1 2 teaspoons of baking powder (, 1 4 teaspoons of salt (

How to make it: Raisins are soaked in rum for more than half an hour.

Once the butter has softened, add brown sugar and salt and beat with a whisk until puffy.

Add the eggs in two portions and beat well, waiting for the first egg to have completely blended with the butter before adding a second time.

Pour in vanilla extract and stir well.

Pour in the animal-based whipping cream without stirring at this point.

Mix the flour with baking powder and sift into the butter mixture.

Add the grated coconut and the raisins soaked in rum and drained.

Mix well with a rubber spatula until it becomes a moist batter.

Load the batter into the mold and fill it with 2 to 3 full.

Bake in a preheated 180 degree oven for 12-15 minutes until fully expanded and a deep golden brown surface.

1.Add rum to desserts that don't need to be baked (e.g., mousse cake, ice cream), or add rum to baked cakes (e.g., chocolate deciduous cake) while the baked cake is framing, and the alcohol content of the rum will remain in the dessert and you can feel the taste of the wine when you use enough of it. In addition, you can remove the smell of eggs, Titian.

2. Add rum to the dessert that needs to be baked (such as soaking grapes in rum before roasting raisin cookies). After roasting, the alcohol is almost completely evaporated, and the flavor of the rum is left in the dessert. Even if you are allergic to alcohol or a child, you can eat it with confidence.

3. In addition to flavoring, rum can also be used to eliminate sweetness. When whipping the whipped cream, add a little rum to the whipped cream to make it less greasy.