We cook tasty: for what can almond flour be useful and how to cook it?

Cookery, perhaps, can rightfullybe considered a science. This activity can be awesome and exciting! Cook tasty and high quality, keep in mind a lot of recipes, be able to combine a variety of products or “from nothing” to cook a “candy” - with this talent, you really need to be born. However, not the gods burn pots! So we can slowly replenish the "luggage" of their knowledge!

Almond Flour: Scope

Practically everyone loves bakingfresh), as well as other flour products. However, few people know that not only wheat flour or rye flour is used to make macaroni, buns or pastries that are dear to our hearts, but also almond, for example. The last of the almonds is made, which is ground. At home, this can be done on a coffee grinder. In the food industry, naturally, special mechanisms are applied. In the confectionery business, almond flour is added as one of the main ingredients in nut fillings and creams, which fill candies, cakes, cakes, etc. From it are made nut-protein and nut-sand semi-finished products. She can enter into all kinds of dough, both sweet and ordinary. Used almond flour and as an independent dish.

And that's not it!This flour is adjusted to the desired density of soups and sauces (in the process of preparing some national dishes). Moreover, it does not lose the special aroma that is inherent in the almond itself, has a delicate flavor and soothes all the beneficial properties of this wonderful walnut.

Not only is almond flour obligatory forcreams stuffed with buns and tartlets. She - a real "lifeline" for those who care for their body. Its energy value is much lower than that of wheat or rice flour familiar to us. Starch and gluten contains it is also much less. In this regard, it is inferior even flour rye And for people with allergies, almond flour is shown more than others.

We do it ourselves, we cook it ourselves!

Before you put almonds "in the case", you need itpeel off the bitter brown skins in which the grains are hidden. If you do this "on dry", the process will be delayed for a long time. Because there is a simpler option. Below is a description of it.

Almond stacks in capacity and 10 minutesimmersed in boiling water. Then removed, rinsed in cold running water and re-sent to boiling water at the same time. After - rinsed again, cooled and cleaned. After such procedures, the skins are removed very easily, and the nucleoli of them literally jump out themselves.

Some more important information that will help you use almond flour in an optimal way.

• Peeled almonds are well dried.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 laid with baking paper and dried at a temperature of 100 degrees Celsius. It is important not to let him burn!
• When the grains have cooled, they are poured into a coffee grinder andTurn on the device for just a few seconds. Then the coffee grinder is shaken (otherwise nut crumbs stick to its blades). Then the process is repeated until the final result. But the process should be interrupted every 18-20 seconds, because The blades heat up very quickly, and almonds give off oil, and the flour itself can turn into lumps that are not understandable.
• If instead of a coffee grinder you have a meat grinder, then the process will be identical. Only the entire mass is passed through the unit twice.
• Finished 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.

Passing advice: if you need dark flour - for biscuits, creams, you do not need to peel almonds, it is ground with skins. It has no effect on taste!