In French desserts, it is called wine syrup, which is a mixture of syrup and different flavor liqueurs. It is widely used in the production of many desserts and is an indispensable part of the dessert assembly. The flavor it brings is still the highlight and protagonist.

Main functions:

1. Syrup can maintain the moisture of the finished product and form a protective film to slow down the evaporation of water and the aging of the product.

2. At the same time, when the wine sugar liquid is applied, another level of flavor will be formed, making the cream and cake body more closely connected. The finished product will have more complex flavors and clearer layers.

3. Preparing the appropriate wine and sugar liquid is also an ingenious idea of ??matching ingredients in dessert making. Find a dessert that is suitable for the flavor of wine, so that the thin sweetness appears high-end and mature.