Culinary, perhaps, can rightfully be considered a science. This activity can be amazing and exciting! To cook deliciously and efficiently, to keep in mind a lot of recipes, to be able to combine a variety of different products or to cook a “sweetie” out of nothing — you must be born with this talent. However, not the gods burn pots! So we can slowly replenish the "baggage" of our knowledge!
Almond flour: scope
Almost everyone loves baking (rich and fresh), as well as other
flour products. However, few people know that not only traditional wheat or rye flour, but also, for example, almond, is used to make pasta, buns or cakes dear to our hearts. The last of the almonds is made, which is ground. At home, this can be done on a coffee grinder. In the food industry, of course, special mechanisms are used. In the confectionery business, almond flour as one of the main ingredients is added to nut fillings and creams, which are filled with sweets,
cakes, cakes , etc. It produces nut-protein and nut-sand semi-finished products. It can also be included in all
types of dough, both butter and ordinary. Almond flour is also used as an independent dish.
And that's not it! Soups and sauces are brought to the desired density with such flour (in the process of preparing some national dishes). Moreover, it does not lose the special aroma inherent in the almond itself, a delicate aftertaste and retains all the useful properties of this wonderful nut.
Not only is almond flour indispensable for cream, which is stuffed with buns and tartlets. She is a real
"lifeline" for those who care about their figure. Its energy value is much lower than that of wheat or
rice flour, familiar to us. It also contains much less starch and gluten. In this regard, even flour is inferior to her
rye. And people suffering from allergies, almond flour is shown more than others.
Do it yourself, cook it yourself!
Before letting the almonds "into action", it must be cleaned of the bitter brown skins in which the grains are hidden. If you do this “dry”, the process will drag on for a long time. Therefore, there is an easier option. Below is his description.
Almonds fold into a container and for 10 minutes immersed in boiling water. Then it is removed, washed in cold running water and again sent to boiling water at the same time. After - it is rinsed again, cooled and cleaned. After such procedures, the skins are removed very easily, and the nucleoli literally pop out of them themselves.
A little more important information that will help to use almond flour in an optimal way.
- The peeled almonds dry well. If you do this in a natural way, then you need to wait a day or two. To speed up the process, the almonds are sent to the oven - laid out on a baking sheet covered with baking paper and dried at a temperature of 100 degrees Celsius. It’s important not to let it burn!
- When the grains have cooled, they are poured into a coffee grinder and the device is turned on for literally a few seconds. Then the coffee grinder is shaken (otherwise nut crumbs will stick to its blades). Then the process is repeated until the end result. But the process should be interrupted every 18-20 seconds, because the blades heat up very quickly, and the almonds release oil, and the flour itself can turn into obscure lumps.
- If you have a meat grinder instead of a coffee grinder, then the process will be identical. Only the entire mass is passed through the unit twice.
- Ready flour should be stored in a tightly sealed jar or bag, always in a dry place. She is afraid of dampness and moisture, instantly "heaping".
- Adding flour to the dough, it is first sieved so that in the dough itself it is distributed evenly.
Advice: if you need dark flour - for biscuits, cream, almonds do not need to be cleaned, it is ground with skins. This has no effect on taste!