The first reason: adding wine to West Point will generally improve the taste and remove the fishy smell. For example, mousse cakes don't need baking, and some will add a small amount of raw eggs, so adding wine can remove the fishy smell and improve the taste. Similarly, cakes that need to be baked are not easy to remove because of the fishy smell of eggs. Adding wine in China cooking can play the same role as putting yellow wine. In this way, someone can also report that the baked cake tastes like eggs!

The second function: wine can ferment the cake in a short time, thus softening the cake and increasing its palatability. Of course, it is very important to grasp the quantity!

In addition, wine has the following uses in baking:

1. Soak fruits or preserves with wine to improve the flavor of products. Raisins, dried cranberries, dried blueberries, dried plums and all kinds of fruits can be preserved.

2. Add the wine directly into the formula to make the product, so as to improve the flavor of the product. (Generally, wine is directly added to the formula, mostly cakes, such as rum heavy oil cake and mousse).

3. When making mousse products, you can brush wine and syrup on the cake to improve the flavor of the product. At present, most star-rated hotels and high-grade cake shops will use wine and syrup to dye cakes when making mousse products and special cakes, which will greatly change the flavor of cakes.

4. Enjoy different products with different wines.