If you're referring to the alcohol added to a cake mix for example, then there is none - the alcohol is evaporated during the baking and you're left with the flavour.
If you've soaked the fruit in alcohol overnight before adding to the cake then there may still be some left in the fruit after baking. If you're at all concerned about the alcohol then leave it out - it'll make no real difference to the recipe because the comparative volume is so small. Or replace it with black coffee - or there are non-alcoholic rum and brandy flavourings available.
If you want to retain the alcohol you can pierce the top of the cake with a skewer and drizzle a tablespoon or two of alcohol over the cake after it is baked.
Alcohol has a very low boiling point, compared to water, therefore it evaporates during the backing process. The wonderfull smell that is associated with bread baking is a mixture of evaporated alcohol, and ozone (another byproduct of bread baking).
baking soda, alcohol
They produce no reaction but the density of the baking soda can be demonstrated as it all settles to the bottom. Also, absorption (baking soda absorbing the alcohol) takes place which makes a good lesson. Hope this helps
No. Sugar and a fermenting agent eg yeast is needed to produce alcohol.
No.
yeah, when you cook something that has alcohol in it, the baking process takes the alcohol out
No, all alcohol will burn off in the baking. All that will remain is the flavour.
Brine is salt dissolved in water; Punch is alcohol dissolved in water - therefore "Brine is to salt as punch is to alcohol." baking
how much alcohol in chlorhexidine
No Are you sure they are not tannin stains left there by leaves
Three.
Because it has alcohol in it; and alcohol evaporates.