2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cooking, perhaps, can rightfully be considered a science. This activity can be amazing and exciting! Cooking tasty and high quality, keeping a lot of recipes in your head, being able to combine a variety of products or making "candy" out of nothing - you really need to be born with this talent. However, it is not the gods who burn the pots! So we can slowly replenish the "baggage" of our knowledge!
Almond flour: scope of application
Practically everyone loves pastries (butter and unleavened), as well as other flour products. However, few people know that for the preparation of pasta, buns or cakes dear to our hearts, not only traditional wheat or rye flour is used, but also, for example, almond flour. The last one is made from almonds, which are ground. At home, this can be done in a coffee grinder. In the food industry, of course, special mechanisms are used. In the confectionery business, almond flour, as one of the mainingredients are added to nut fillings and creams, which are filled with sweets, pastries, cakes, etc. Nut-protein and nut-sand semi-finished products are produced from it. It can also be included in all types of dough, both rich and ordinary. Almond flour is also used as an independent dish.
And that's not all! Soups and sauces are brought to the desired density with such flour (during the preparation of some national dishes). Moreover, it does not lose the special aroma inherent in the almond itself, a delicate aftertaste and retains all the beneficial properties of this wonderful nut.
Not only is almond flour a must for the cream 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 the wheat or rice flour we are used to. It also contains much less starch and gluten. In this regard, even rye flour is inferior to it. Yes, and people suffering from allergies, almond flour is shown more than others.
Do it yourself, cook it yourself
Before putting the almonds "in business", it must be peeled from the bitter brown skins in which the grains are hidden. If you do it "dry", the process will drag on for a long time. Therefore, there is an easier option. Below is its description.
Almonds are put into a container and immersed in boiling water for 10 minutes. Then it is taken out, washed in cold running water and again sent to boiling water for the same time. After - rinsed again,cooled and cleaned. After such procedures, the skins are removed very easily, and the nucleoli literally pop out of them.
A little more important information to help you make the best use of almond flour.
- Peeled almonds dry well. If you do it 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 is important not to let it burn!
- When the grains have cooled, they are poured into the coffee grinder and the device is turned on for just a few seconds. Then the coffee grinder is shaken (otherwise nut crumbs will stick to its blades). The process is then repeated until the final 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 confusing clumps.
- If instead of a coffee grinder you have a meat grinder, the process will be identical. Only the entire mass is passed through the unit twice.
- Ready-made flour should be stored in a tightly sealed jar or bag, always in a dry place. She is afraid of dampness and moisture, instantly "clumping".
- When adding flour to the dough, it is first sifted so that it is evenly distributed in the dough itself.
Associate advice: if you need dark flour - for biscuits, cream, you do not need to peel the almonds, they are ground with skins. It does not affect the taste!
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