What does rum do in baking

Rum in baking.

The role is to season. It imparts a deeper aroma to desserts, especially those with strong flavors, such as chocolate cake.

The origin is in Cuba.

On the palate it is sweet and fragrant. Rum is made from sugar juice pressed from sugar cane, fermented and distilled. According to different raw materials and different brewing methods, rum can be divided into:

Rum liquor, rum old liquor, light rum, rum liquor, strong aromatic rum, etc., containing 38% to 50% alcohol, amber, brown, and colorless.

Rum is produced from sugarcane juice, sugar juice or molasses.

Sugarcane juice is suitable for the production of aromatic rum. Sugar cane juice is concentrated in vacuum and the water is evaporated to obtain a thicker syrup with a viscous liquid, which is suitable for the preparation of aromatic rum.

I guess it's the smell of eggs.

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 rich. 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 liqueur depending on the type of pastry you make and how much you like, but if the recipe doesn't specify the amount to use, start 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 purpose is not specified.

Baileys can be substituted for rum when baked.

Baileys is made with a combination of Irish cream, Irish whiskey, vanilla, and cocoa beans. When drunk, there is both wine and aroma of cream and chocolate. Because of this, Baileys is used in cakes to bring out the special flavor of the cake as a whole, so try not to replace it with other wines.

If you really don't have one, you can substitute rum. If the cake is no-bake, use any kind of liqueur instead, and of course mirin is fine, but the overall flavor of the cake is also ruined.

It can be used as a substitute for rum when making some relatively sweet desserts.

The role of rum in the recipe increases humidity, improves taste, and adds flavor. Rum pre-40 degrees, put some other foreign wine about 40 degrees or so, in fact, you can also not put it (just like cooking wine, if you are not too particular, you can also leave it out).

Rum is a distilled liquor produced from sugarcane molasses, also known as sugar liquor, rum, and rum. Native to Cuba, it has a sweet, fragrant taste. Rum is made from sugar juice pressed from sugar cane, fermented and distilled.

According to different raw materials and different brewing methods, rum can be divided into: rum liquor, rum old liquor, light rum, rum liquor, strong aromatic rum, etc., containing 38% 50% alcohol, amber, brown, and colorless.

Depending on what it is used for, it can be replaced with brandy, etc.

Rum is the best blend of all the flavors and highlights the main aromas of bakery products. Cream cakes, ice cream, and especially chocolate desserts of all kinds are inseparable from rum.

The place of origin of rum is in the Republic of Cuba. Rum is a traditional liquor of the Cuban people, and the rum of the Republic of Cuba is made by the master brewer to put the sugarcane soju made from the sugar cane honey as the raw material into white oak barrels, and then after many years of careful brewing, it produces a unique and incomparable taste, so that it has become a kind of liquor that Cubans like to drink.

Rum is a natural product that is processed from sugar cane. The entire production process is meticulously selected from the raw materials, followed by the distillation of the alcohol produced, and the aging of the sugarcane shochu. The quality of rum is determined by the age time, from one year to several decades.

The commercially available ones are usually 3 and 7 years old, and they have an alcohol content of 38° and 40°C respectively, and the heavy alcohols are removed from the production process, preserving the pleasant aroma of the wine. The history of Cuban rum is an integral part of the history of the Republic of Cuba.