Today is Wednesday, according to the “schedule” is the introduction to the expansion agents, but because of  this week’s article. Instead of learning about baking powder, yeast, etc., let’s “turn the profile” of a nut called: Almond.

Looking back through the pictures to illustrate the article, I realized that almonds are the most used nut in Turtle’s kitchen, more than other nuts. Almonds are not actually a “nut” but rather the “kernel” of the nut. This is also one of the most nutritious and healthful nuts. Regular use of almonds helps to increase good cholesterol (HDL), reduce bad cholesterol (LDL) in the blood, good for the heart and especially for pregnant mothers, almonds are also a precious nut when it is just right. It is a source of folic acid and helps to avoid birth defects for the fetus.

Branches and almonds while on the tree:
And a type of “powder” is used quite a lot in cake recipes, creating the “sweet” of the seeds to add to the taste of the cake: Almond flour! (almond flour/almond meal). Raw almonds are peeled and finely ground.
In addition to being sliced, pureed or sliced ​​​​“threads”, almonds can also be used as ingredients for shaping: paste and marzipan. Almond paste is made with the main ingredients of almond flour, sugar, glycerin and they are used in making gateaux or cookies.
Marzipan, is often confused with almond paste because they have similar main ingredients. Marzipan can be made from almond paste, adding other ingredients such as egg whites, corn syrup and flavoring ingredients, adding powdered sugar and kneading well. Because of its softer/tougher nature than almond paste, marzipan is often used to shape and decorate cakes.
Battenberg cake: Marzipan is rolled and wrapped around the outside of the cake. When cut, each slice of cake is shaped like a checkerboard with two different colors, the outer edge is a light yellow marzipan layer.
Almonds, like other nuts, are sweet, very nutty and aromatic. Referring to the aroma, a product from almonds, which is almond extract, is also very popular when making cakes and cooking jelly. Like all other essences, if you use chemicals or use them in larger quantities than required, the product will have a strong, harsh odor that is difficult to eat.

Remember when the recipe was shared, part of the ingredient was “almond essence”. Everyone bought and tried it, after eating the cake loudly shouted “Why does the cake smell like bugs”

There are several questions asked in the kitchen regarding almonds. Among them, the most popular is “What other nut can be replaced with almonds?” The answer is that depending on the type of cake and requirements (whole grain, slice, flour), we can almost replace it with nuts of similar properties: peanuts (peanuts), pecan, walnuts, pumpkin seeds , sunflower seeds, macadamia, etc. The second most common question is “how to grind almond flour at home?” The answer is, like other nuts, almonds contain a certain amount of oil in the seeds, so when grinding with a dry grinder (blender) at home, there will be problems, because when grinding fine, the oil will make the flour The almonds become pliable, not as smooth as the ready-made almond flour. If you use a food processor with a sharp and long blade, it will be better. In addition, you can grind with sugar to avoid powder forming paste.

What about the opposite? Few people know that almonds can be substituted (very tasty) for peanuts while making soy milk – even a small amount can make a lot of difference in a cup of soy milk. In addition, instead of peanut butter, we can use the same ratio of ingredients to make almond butter!

Going back to the “why” mom scrambled to write today, also related to Raw Materials, no, wrong. At birth, the baby’s fingernails are long and deep, and the tips of the nails are tapered to look like the almonds in the mother’s kitchen cabinet.

Fingers holding the nipple of the bottle, the second day after birth.

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