How to cook 

When drinking juices in the morning or in the evening. Freshly squeezed juices

Take almonds. I had 300 g.

Pour boiling water and leave for 10 minutes.

Hands remove the skin from each nut. While the driver is warm, the peel is removed easily and quickly. If we noticed that the case goes slowly and with difficulty, again fill the nuts with boiling water and let it stand.

As always in such cases, this is a job for Cinderella. But, unlike Cinderella, we have a movie and audiobooks, for example, the case is more fun with them.

So we cleared almonds.

Now it needs to dry well. You can leave on the table on the table, and you can put the oven to the oven preheated to 90 degrees for about an hour. But the exact time depends on the oven. Nuts need to be periodically spent and mixed, and also to monitor so that they do not be roasted, do not dry, namely dried.

Once nuts dry well, they need to fully cool! This is important: then we will be switched on, and if they are hot, then the crumbly flour will not work. It turns out a lump nut paste (

You can just cool on the table, you can remove in the refrigerator, the freezer, in the winter - on the balcony, as you are comfortable.

Having cooled nuts with small handles put in a coffee grinder and grind in pulse mode! That is exactly what is just because otherwise the knives and almonds will be very hot, oil will be separated from nuts and everything will be glued together. You can use a blender, but it seems to me that in a coffee grinder you can get a smaller grinding, although not a fact.

So, grind. Shake the coffee grinder in the process.

As soon as we crushed the entire almond, you need to sift it to get rid of large pieces. Sieve with too small cells do not take. Still, almond flour is not wheat, grinding is still larger.

That's what we are eliminated. These pieces can be sent again to the coffee grinder, then again through sieve, and so - as much as you consider it necessary.

Well, if you sift several times to you too lazy and nothing, nothing: the pieces of almond can be used in walnut biscuits, where they need to be felt.

Cooking, perhaps, with full right can be considered science. This lesson can be amazing and exciting! Prepare delicious and efficiently, keep in my head a lot of recipes, be able to combine the most different products Or "from nothing" to prepare "candy" - with this talent, truly, you need to be born. However, no gods burn pots! So we can slowly replenish the "luggage" of their knowledge!

Almond flour: scope of application

Almost everyone loves baking (baked and fresh), as well as other however few people know that for the preparation of the expensive to our heart of macarons, buns or cakes, not only the traditional wheat or cakes are used rye flourBut, for example, almond. The last of the almond is done, which is grilled. At home, this can be done on a coffee grinder. IN food IndustryNaturally, special mechanisms are applied. In the confectionery case, almond flour as one of the main ingredients is added to walnut values and creams fill candy, etc. From her produced nut-protein and walnut-sand semi-finished products. It can be included in everything both messy and ordinary. Almond flour is used and as an independent dish.

And that's not it! Such a flour is adjusted to the desired thickness of soups and sauces (in the process of cooking some national dishes). Moreover, it does not lose a special fragrance inherent in the almond itself, a thin taste and great all the beneficial properties of this wonderful nut.

Not only is the almond flour is obligatory for cream, which are starting buns and tartlets. She is a real for those who are stirred about their figure. Her energy value Much lower than that of wheat or familiar to us. Starch and gluten contains it is also significantly less. In this regard, it is also inferior to Makazhana. And people suffering from allergies, flour from almonds is shown more than others.

We do, are preparing themselves!

Before you to let almonds "in the case", it needs to be cleaned of bitter brown skins in which the grain is hidden. If you do it "on dry", the process will delay for a long time. Therefore, there is an option easier. Below is its description.

Almonds folded into the tank and 10 minutes immersed in boiling water. Then removes, washed in cold running water and goes again in boiling water at the same time. After - again rinsed, it is cool and cleaned. After such procedures, the shawls are removed very easily, and the nuclei of them literally jump out.

A little more important information that will help use almond flour in an optimal way.

  • Peeled almond is well dried. If you do this in a natural way, then you need to wait for a day or two. To accelerate the almond process, it is sent to the oven - laid out onto a shining baking sheet and dried at a temperature of 100 degrees Celsius. It is important not to give him a burning!
  • When the grain cooled, they fall asleep into the coffee grinder and include the device literally for a few seconds. Then the coffee grinder shakes (otherwise nut crumbs poured onto her blades). The process is then repeated to the final result. But the process should be interrupted every 18-20 seconds, because The blades are heated very quickly, and almonds makes oil, and the flour itself can turn into low-touch lumps.
  • If you have a meat grinder instead of a coffee grinder, the process will be identical. Only the whole mass is passed through the unit twice.
  • Finished flour should be stored in a tightly closed bank or package, be sure to dry. She is afraid of dampness and moisture, instantly "bunching".
  • By adding flour into the dough, it is first sifted, so that in the dough itself it is evenly distributed.

Backway tip: If you need dark flour - for biscuits, cream, it is not necessary to clean almonds, it is grinding with skins. For taste, this influence does not allow!

Used for cooking almond flour As a result of careful grinding of the nuclei. Used flour, mainly in culinary purposes. Add when baking confectionery and desserts, as well as in sauces, first and second dishes.

Characteristics

  • In the ground almond nuclei there are all nutritious and therapeutic qualities of entire almond nuts.
  • Thanks to such a flour, the consistency of many dishes can be made thick.
  • It gives dishes a nut odor and taste.
  • Products with such a flour can be prepared very quickly, as, in fact, this flour (powder nuts) is a finished product.
  • Baking with flour from almond will never get dry, thanks to the property of almond nuts to keep the liquid.
  • Does not contain gluten - substances that can cause allergies.

Calorie

Almond flour contains 602 kilocalories at the rate of 100 sI:

  • Proteins - 25.86 grams, which is 103 kcal.
  • Fats - 54.55 grams, which is 491 kcal.
  • Carbohydrates - 3.02 grams, which is 12 kcal.

ABOUT useful properties And you can learn from almond flour contraindications from the article about almonds.

  • In a pack of almond flour, 500 grams of flour are usually located.
  • One 250 ml cup contains 170 grams.
  • 1 tablespoon of flour is 32 grams of flour.
  • And in the teaspoon, 12 grams of almond flour placed.


Where to buy and how to choose

Almond flour can be made independently at home, however, there are some difficulties in this process. First, it is very difficult to obtain a homogeneous powder form on its own, and secondly, if you redistribute flour in a combine or blender, it will soon begin to moisturize and can turn into thick oil. For these reasons, it is easier to buy almond flour in the store.

Almond flour can be purchased in stores and online stores. The average price for 1 kg of flour in Moscow and in the Moscow region is 640 rubles.


Application in cooking

With almond flour do:

  • Walnut fillings.
  • Sand-nut and protein-nut semi-finished products.
  • Various dough - For pies, cupcakes and cakes.
  • Edible decorative decorations for dishes.
  • Almond cream - such a cream is added, for example, when cooking tartlets and buns.
  • Soues and soups are popular in Mediterranean cuisine.




Makaruna

Makaruna (pasta) are famous small cakes round shape based on almond flour. For their cooking you need:

  • Mix 50 grams of almond flour with 50 grams sugar powder.
  • Sift the mixture through the sieve of medium sizes directly on the baking sheet.
  • Seeing the flour mixture in the oven at a temperature of 150 degrees for five minutes. Cool the mixture.
  • Once again to sink and add half of the protein of chicken egg.
  • Take a saucepan and pour 50 grams of sugar.
  • Pour sugar 15 grams of water and cook syrup to a temperature of 110 degrees.
  • Beat the half of the chicken egg protein and pour into syrup in a thin ridge, without removing from the fire.
  • Be whipped until the mixture will reach 50 degrees of temperature.
  • Add a food dye to the almond mixture and one art pack. Spoon of syrup (Italian meringue).
  • Mix slightly.
  • Add the rest of the meringue and mix thoroughly.
  • Do not put the dough for a long time so that the circles do not grow.


Put the dough into the pastry bag.

Preheat oven to 150 degrees.

Clause baking sheets with parchment and stretch the dough circles with a diameter of 3 centimeters. In this case, you can use stencils. Leave a baking sheet with circles when room temperature for 20-25 minutes.


When a thin film will appear on the circles, not sticking to the fingers, put the baking sheet and the oven for 13-14 minutes.

Pull out the baking sheet from the oven and drag the paper from the battle on another surface. Give cool to halves and then remove from parchment.

Mix 40 grams of chocolate with 40 grams of 33% cream. Melt chocolate with cream on a water bath or in microwave oven. Estropy 3-4 pieces of cocoa beans. Add to stuffing. Share a stuffing with a confectionery bag on round halves.

Top to cover with "empty" halves and combine pastries.



Send to refrigerator for 24 hours.

Remove the dessert from the refrigerator in half an hour before the filing so that the cookies are not cold, and the filling is solid.


The simplest recipe for macarun cooking see the next video.

Marzipan

Cooking marzipan dough

Marcipan - Ancient pastry. It is said that it appeared during hunger when the bread was not about to prepare except almonds. He is loved and prepared in many European countries. There are two ways to prepare marzipan:

  • cold;
  • hot.

Cold way implies grinding of all ingredients and their connection. Use at the same time instead of sugar sugar powder.

Hot fashion Presums cooking sugar SyropeAnd then a connection with ground almonds and with the other ingredients.

In both cases, the mass must be carefully kneaded. Just observing this rule, the dough will turn out like plasticine, and it will be possible to sculpt different forms.

The main ingredients of marzipan are bitter and sweet almonds, as well as sugar. However, today many variations of the recipe for making marzipan are invented. Some of them hold secret, some are available to everyone. Below are two simple marzipan recipes.


Cold way

Clean 200 grams of sweet and 2 pieces of bitter almonds. Dry in the oven and shred in flour. Course 200 grams of sugar powder, 1 chicken egg protein, 5-6 drops lemon juice, 2 drops of almond essence and a little food dye. Stir the mixture with ground almonds. Prepare 2 plates 3 cm thick. Wrap in Foil and leave for a couple of days.


Hot fashion

Clean 1 cup almond. Dry in the oven and grind carefully. Fill 1 cup of sugar quarter of a glass of water and prepare syrup. Put in the almond syrup and stirring for four or five minutes. Then add some almond essence and food dye.

Take the desired shape. From such a test you can make sweets, decorative decorations for cakes and many other figures (animals, fruits, colors, etc.).


Stir 300 g of flour with 200 g butter. Add sugar, soda (redeemed by vinegar), chicken eggs, slight salt and 200 g of crushed marzipan. Emboss the dough and place in the refrigerator. After 1 hour, you can cook cookies. Ready cookies, if desired, cover chocolate, or berry or fruit jam.


Chocolate-nut cookies

The cookie consists of two parts: dough and filling. For the test, 500 g of flour, 100 g of cocoa powder, 250 g of butter, 2 pieces of eggs, 100 g of milk, 200 g of sugar and salt. Prepare the dough and put in the refrigerator for an hour.

Starting cook out of 300 g almonds, 100 g of flour, 50 g of sugar, 1 pcs eggs, 150 g of butter and a half teaspoon of salt. All connect and mix thoroughly.

Roll the dough on one sheet of culinary paper, and the stuffing on the other. One side of the fillings Make 3 cm less. Place the stuffing on the dough and roll into the roll. Put in the freezer. After 1 hour, pull out the freezer roll and cut it on the circles with a thickness of one centimeter. Put in the oven at 180 ° C and bake for 20 minutes.


Almond Pie "5 Spices"

Grind 120 g almonds with 3 tablespoons of sugar in a blender. The resulting powder mix with 80 g of flour and 0.5 cl. Molotin cinnamon, 0.5 ppm Hammer ginger, 0.5 ppm Ground carnations, 0.25 ppm Hammer seeds Anisa, 0.25 ppm Hammer Fennel Seeds. Mix 3 pieces of eggs with 1 cup of sugar. Within 4 minutes in the water bath, take the egg and sugar. After removing from the fire, add salt. Let's take some time. Soften the butter and gradually add egg and almond mixtures. The resulting dough buck in the oven for 30-35 minutes, coating with a parchment at a temperature of 180 ° C.

To prepare glazing, beat 125 g of butter with 125 g of sugar. Add 0.5 cl. Almond extract. Whipping Add 125 warm milk. Chilled cake cover on top of glazing. Put in the refrigerator for 8 hours. Pie can be decorated fried almond and slices of candied ginger.


How to do at home

For the manufacture of almond flour you will need some almond nuts. First, clean the nuts from the skins, scraping it pre-with one. Then dried in the oven at 100 degrees Celsius. After that, put the dried nut into the coffee grinder or in another grinding tool. Grind almonds no more than 15 minutes, otherwise it turns into a almond paste.

For detailed instructions for making almond flour, see the following video.

Almond flour

Despite the fact that almond flour contains more calories than other types of flour, including wheat, many nutritional specialists for losing weight people advise to prepare with it.

Almond flour - product, often used in confectionery business: this is an integral component of French Makarunov (Macarons), often used component sand dough and a variety of creams and stuffs. In France, you can buy almond flour without problems, but in our country this product is quite exotic and it is not always possible to buy it. But these owners do not scare this - they know how to cook condensed milk on their own, and cook mascarpone from cream, and it's easier to prepare my own flour from almonds - it's easier for this, for this a little free time and a coffee grinder.

First you need to clean almonds from the dark skin, so that the pasting was beautiful white, without impurities of nut shells.
To do this, almonds rinse with water, fold into the bowl and pour boiling water.

After 10 minutes almonds rinse cold water, re-put in a bowl and pour again hot water. After 10 minutes, the water drain, and the nuts clean from the skins - it is easily separated and almonds as it were "jumps out" from the shell.

Cleansing almonds can already be used - if nuts are needed by integer.

If the almond flour needs, then you need to tinker further.
To begin with, almonds need to be dried, because in the wet state it is impossible to grind it well. You can dry either within a few days on a plane towel, or within a few hours in the oven. For this, the oven will break up to 100 degrees, squeeze nuts on the shining parchment and dried. Periodically check the "dryness" of the almond - it should dry, but in no case to burn. Dried almonds completely cool.
Dry and cooled almonds with a coffee grinder in flour. It is necessary to grind quickly, in several techniques literally for 10-20 seconds, periodically shaking the coffee grinder so that the nut particles do not adhere to the walls and blades. If you do not pause and grind too long, the blades of the coffee grinding of the nuts are heated, from which they will allocate the oil and stick. The same procedure can be made in a meat grinder, skipping nuts two or three times.

Stored almond flour in tightly closed glass bank in a dry place.
To extend the life of its storage, keep it in a dark place and do not overlap it with a wet spoon.
Before adding almond flour to the dough, ask her through a sieve - it will save it from the blind lumps and allow it evenly to distribute it in the test or cream.
But if you plan to cook, for example, chocolate dough or mousse, where it does not matter to get white, then you can safely grind almonds crude, straight with the skin.
Try, and everything will work out!