We are not a public account for introducing wine, so when you see that I suddenly want to introduce a wine, don't think that I have a whim, or want to change my career.
Food and wine are inseparable. Sake is not only a combination of food, but also an ingredient in making a delicacy. What's more, when making desserts, there is a kind of wine, even if we don't intentionally pay attention to it, but the chance of it appearing in a variety of dessert recipes has been completely impossible to ignore, it is rum.
Too many desserts add rum to the table. Cream cakes, ice cream, and especially chocolate desserts are all inseparable from rum. When it comes to step-by-step production, we inevitably have to wonder: what role does rum play here?
The answer is simple. The biggest role of rum is to flavor. It can give desserts a more layered aroma, especially in rich desserts such as chocolate cake. Without rum, these delicious desserts would taste a little less interesting.
Of course, the liquor used to flavor is not just rum. Brandy, liqueurs of various flavours, are also often used to add flavor to desserts, and they are used differently for different occasions. But let's talk about rum today.
Rum is a type of spirit. It is a distilled liquor produced with sugarcane molasses as raw material, the English name is RUM, which is one of the eight major spirits in the world. The alcohol content is generally above 36%. There are many varieties of rum, and the most common classification is white rum, black rum, and golden rum. White rum is milder and is often used for bartending; golden rum is aged for many years and is usually drunk directly. When making desserts, more black rum is used. Of course, if you only have two other types of rum on hand, you can also use it completely, for convenience.
Black rum is not actually black, but dark brown. When shopping in the supermarket, there is a type of rum pre-mixed wine that stands out. These colorful fashion wines are very popular, but they are only rum mixed with other spices, juices, etc., and the alcohol content is usually very low. They are a re-product of rum, but if dessert is made, they cannot be used as rum.
Since rum is used in desserts, there are many children's shoes that may be worried about alcohol. In fact, when rum is added to the dessert that needs to be baked, the composition of the alcohol is basically evaporated during the baking process, leaving only the flavor of the rum in the dessert. Don't worry about alcohol allergies or children. However, if rum is added to desserts that do not need to be baked (such as mousse cakes, ice cream), or rum is added when the baked cake is framed (such as the rum syrup brushed on the cake), the alcohol component will remain in the dessert, and when the amount is enough, the taste of the wine can be clearly felt when eaten. Therefore, friends with alcohol allergies can make this type of dessert without adding rum.
Tip: In addition to flavoring, rum can also be used to eliminate sweetness. When whipping the light cream, add a little rum to the light cream to make it less greasy to eat (usually after 250ml of light cream, add 1/2 small spoon of rum and whisk evenly).
There are many brands and varieties of rum, and there are subtle differences in the flavor of rum produced by different manufacturers. But usually there will be small bottles of about 50ml for sale. You can buy a small bottle first, try a few more, and choose your favorite flavor. If you're not picky about taste, you can also buy a large bottle (after all, a large bottle is much more cost-effective than a small bottle). As long as you make desserts often, the consumption of rum is very fast, don't worry about running out of ha.
Finally, since Rum is mentioned, one of the most famous cocktails about rum has to be said – it's the Mojito.
This cocktail can be ordered at basically any bar. The Mojito is a transparent cocktail made with white rum. I love to entertain my friends with this wine, it's very simple and very flattering. If you are interested, you can try it at home as follows:
Prepare a handful of mint leaves, crush them by hand and put them in a glass. Then pour in some fructose syrup (if not pouring 2 tablespoons of powdered sugar is fine), squeeze some lime juice. Pour a small glass of white rum in, pour another 2/3 cup of soda, and finally, fill the glass with ice cubes and a mojito is ready. You can also garnish the cup with two slices of lime and some complete mint leaves.
There is another, simpler version: also prepare a handful of mint leaves to be crushed into a cup, pour a small glass of white rum, pour sprite or chiki to the 2/3 cup position, and finally fill the ice cubes, and Mojito is ready. Can be garnished with slices of lime and mint leaves.
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