Red Wine Raisin Chiffon Cake
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
Seeing a red wine raisin chiffon cake that day, it suddenly lit up. Red wine has been used to make bread, and I have never thought of using it to make cakes. And making cakes is much more convenient and quicker than bread, and it's easier to put into action. Take a look at it and do it.
The step of heating the red wine is omitted, and it feels that this step is completely unnecessary. Because, it is said that heating red wine is to volatilize alcohol, but the high temperature of baking cake should be enough to volatilize alcohol, why do you need to heat it to evaporate? Even if the alcohol cannot be completely volatilized during baking, what is it that there is so little alcohol remaining? No need to wait for cooling when used directly.
Compared with the volatilization of alcohol, what is more concerned about the red wine color of the cake? The beautiful purple-red color of red wine is quickly diluted and changed. If the flour just makes the red wine lighter, it becomes a light purple red. Then the egg yolk is extremely strong, adding its own color to the purple red of the red wine. The egg whites greatly dilutes the yellowish-brown that they mix, turning it into a grayish white. And the final finished cake is neither ordinary yellow nor the light purple red that has always been pleasing, but a light gray with faint blue and purple. Think about it and understand that anthocyanins will appear blue-purple in an alkaline environment, while proteins are alkaline. . . . "
The step of heating the red wine is omitted, and it feels that this step is completely unnecessary. Because, it is said that heating red wine is to volatilize alcohol, but the high temperature of baking cake should be enough to volatilize alcohol, why do you need to heat it to evaporate? Even if the alcohol cannot be completely volatilized during baking, what is it that there is so little alcohol remaining? No need to wait for cooling when used directly.
Compared with the volatilization of alcohol, what is more concerned about the red wine color of the cake? The beautiful purple-red color of red wine is quickly diluted and changed. If the flour just makes the red wine lighter, it becomes a light purple red. Then the egg yolk is extremely strong, adding its own color to the purple red of the red wine. The egg whites greatly dilutes the yellowish-brown that they mix, turning it into a grayish white. And the final finished cake is neither ordinary yellow nor the light purple red that has always been pleasing, but a light gray with faint blue and purple. Think about it and understand that anthocyanins will appear blue-purple in an alkaline environment, while proteins are alkaline. . . . "
