Red wine and greasy twirl cake

And that day saw a red wine raisin cake, and suddenly it was light. The wine is used to make bread and never thought of making cake with it. And making cake is much faster than making bread, and it's easier to get into action. Take a look and do it. A step to heat up wine was omitted and felt entirely unnecessary. For, it is said that the hot red wine is intended to volatilize alcohol, but the high temperature of baked cake should be enough to allow alcohol to volatilize. Even if the baking doesn't allow alcohol to wave, what's the point of having so little alcohol left? You don't have to wait for cooling. More concerned than the volatilization of alcohol, what color does red wine turn cake into? The beautiful purple red of wine is rapidly diluted. If flour just makes red wine light, it becomes light purple. So the yolk is extremely strong, adding its colour to the purple red of wine. And the protein diluted the tan that they mixed into white with a little gray. And the final piece of cake, which is neither the usual yellow nor the always glamorous light purple red, is a light gray hidden in blue and purple. It is also understandable that plume is blue purple in the alkaline environment and protein is alkaline。