Sometimes you can find recipes for confectionery products that include vodka and other strong alcoholic drinks.
In most cases, we are used to hearing about cognac: it is used to soak cake layers.
However, this is not the only method of use, clarifies Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti.
What is the role of vodka
As it turns out, strong alcoholic drinks (especially vodka) have a wonderful effect on the structure and quality of the dough. It becomes airy even without the use of baking powder.
For example, it produces exemplary brushwood.
Sponge cake dough reacts best to vodka. It also makes sense to introduce the alcoholic beverage into rich baked goods.
Instead of vodka, you can use rum. Cognac also has excellent properties.
For half a kilo of dough, take one large spoon of vodka.
Don't worry that the baked goods won't taste good: no one will even know there's alcohol in them.
Previously we talked about how to make delicious and aromatic hot chocolate .
Expert: Julia Arkhipova
