— Lucero Ruiz

No, no, just put a little bit of liquor, you know a little bit of liquor in there. Not a lot. I don't have a ratio for you, but it's just it's just a little bit, but you don't need to change anything. And then you can also you can also our attempted to put candid oranges in the pandem huerto and then soak them into Orange Liquor. You see that's if you soak fruit in Orange Liquor, then the liquor doesn't really affect the dough. That's that's also how we can sneak in alcohol into ice cream. If you put alcohol into vanilla ice cream directly that ice cream will have a hard time freezing. But if you put if you let a raise dry raisins soak in the alcohol. And then you incorporate those reasons and the vanilla ice cream. You'll get booze in the ice cream without affecting the the consistency. So you gotta be sneaky a little bit. And that's that's because the alcohol doesn't freeze as well and you're substituting some of the operations. Yeah. While we're talking about adding liquor to a bread is it true that if you add alcohol like the orange liquor that it's gonna help develop the gluten structure which might make the bread a little tougher. I mean, is that true? Yeah, but you know, you would never add a lot, you know, you will never add a lot, you know. I just know that some of my pastry recipes for crusts say a tablespoon of vodka to help improve the structure of your dough. Yeah. Yeah, but you don't want to put a lot of alcohol in those recipes. There's no point, you know. Right just drink it, you know.