How to make almond butter? How to eat almond oil

It took me so long to make almond butter? For breakfast I love nothing but homemade almond butter, I must say - is far and near better than store-bought almond butter. Homemade almond butter is super thick and creamy, and it tastes like warm freshly roasted almonds.

Now that I know the difference, I can't go back and buy the jar in the jar. I mixed a little bit of cinnamon, vanilla, and maple syrup into my body to make it taste special. Why not?

Homemade almond butter is also more affordable. The math is simple. A pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of a standard almond butter jar in stores.

Just compare a pound of almonds to your favorite almond butter. The cost savings depend mainly on almond butter. I bought a jar of almond butter at the merchant Joe's house for seven bucks, so there weren't many savings opportunities there.

I saw almond butter on the shelves, though, for $17 per jar. Seventeen dollars! Come mix almonds!

It's a highway robbery, and I won't be robbed.

Homemade Almond ButterHomemade almond butter is healthy, affordable, and even tastier than store-selling! It is also easy to manufacture. All you need is a good food processor or blender.

The recipe is about 1 cup of almond butter (16 ounces), which is equivalent to the amount of almond butter in the store.

Ingredient. 16 ounces (3 cups) raw almonds.

teaspoon salt. Optional: 1 teaspoon ground cinnamon.

Optional: 1/2 teaspoon vanilla extract.

Optional: 2 tablespoons maple syrup or honey.

Preheat oven to 350 degrees Fahrenheit. Spread the almonds from a large, rimmed baking sheet to the almonds and bake for 10 minutes, stirring halfway. Let the almonds cool until warm (not hot), about 10 minutes.

Transfer the almonds to a high-speed blender or food processor. Mix until creamy, pause to scrape off sides if necessary. You'd think it would never fuse, but be patient!

The almonds will move from the flour-like dough to the balls on the side of the food processor (continue to scrape off the sides and break the balls), and eventually it will turn milky white. If the mixture is hot on the road, stop and let it cool for a few minutes.

Once the almond butter is smooth and creamy (not fast), you can incorporate any additions you want. I always add salt for a better overall taste. You can also add cinnamon as a spice, vanilla, or maple syrup almond butter for a more special flavor than store-bought.

Mix until evenly dispersed when added to the add-in. When I add the maple syrup, I have to let the mixture cool and then mix it for a few more minutes to make it creamy again. Allow the almond butter to cool to room temperature, then transfer the mixture to a mason jar and nail it to the lid.

Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

Making almond butter? 198 seconds to teach you how to make, learn is to earn.

Some people don't want to apply almond oil directly, but want to consume almond oil, so how do you consume almond oil?

Make celery salad. Wash the celery, tear off the old tendons and cut into small pieces; 20ml of steamed fish soy sauce + 2ml of almond oil + 2ml of chicken broth + 10ml of cold boiled water are mixed into a dipping sauce; After the water boils, put in a small spoon of salt, pour in the celery segments, pour in 3ml of almond oil, open the lid and boil; After the water in the pot is boiled again, scoop up the celery segments with a funnel and soak them in ice water for 5 minutes; When pickling celery, put the dipping sauce in a small bowl and put it in a pot to steam.

Or make it into almond liquid puff pastry. Add sugar to the flour, rinse the yeast and noodles with warm water, cover the dough with plastic wrap for half an hour, prepare the donkey meat filling, bake the almond slices in the wok, the whole egg liquid, roll the dough into a thin cake, take a small bowl of 40g of low-gluten flour and add 40g of salad oil to synthesize a thin puff pastry, smear it on the top, roll up the dough, roll up the more layers as possible, divide it into small agents, after closing, roll it into a long oval, roll it from top to bottom, turn the rolled dough roll 90 degrees to continue rolling it into a long oval, and then roll it up. Put it in a plastic bag or cover it with plastic wrap and relax for 10 minutes, then roll it out into a circle, put it in the donkey meat filling and wrap it, put it in a baking tray, brush it with whole egg wash, put it on the almond slices, preheat it at 170 degrees in the oven, put it in the middle layer, and bake it for 20 minutes.

Almond oil can not only be applied to the face, but it can also be eaten, so how to eat almond oil?

Almond oil can be made into almond shortbread. Prepare a mixture of powdered sugar, powdered sugar, baking powder, baking soda and salt and sift into the softened butter. Pour in the almond flour, grasp and mix well with your hands, and you can knead it into a ball.

Take about 15 mountain pure, grasp it firmly, knead it into a round ball, and slightly flatten it with the palm of your hand. Arrange on a baking sheet. Mix the egg yolks and 1 tablespoon of egg whites well.

Use a small brush to brush the egg yolk liquid onto the small sphere. Put pure only high into the preheated oven as a ruler, and bake at 320F 160C for 20 minutes. Take it out and let it cool, you can put it in a box, seal it and store it.

It contains a lot of vitamin E, and also contains a variety of phenols and natural flavonoids, which can inhibit the oxidation reaction after entering the human body, and can also remove free radicals and improve the function of various organs in the body, which has great benefits for delaying aging.

Preface. I learned the recipe for this butter almond cookie from Tony's cottage and made some to bring to my mom and my little nephew with a sweet tooth. It's still the rice cooker version, it was originally cut into rectangular slices, and it was deformed when it was put down in the rice cooker, although the appearance is not pleasant, the fragrant and crispy taste is very intriguing!

Material. Ingredients: 100g cake mix, 80g butter, 80g almonds;

Excipients: 30g white sugar, 1 egg.

Butter almond cookies.

Prepare the ingredients: cake mix, sugar, eggs, almonds, butter.

Cut the butter into small pieces and thaw in the microwave for 10-15 seconds to soften the butter.

Add white sugar to the butter and whip it a little, and you're done.

Beat the eggs and pour them into the butter three times, beat well (due to improper operation, I poured most of the egg liquid at once with trembling hands, and the oil and water separated, but I didn't care about him and continued the following operation).

Sift in the cake mix and mix well. (I seem to have less cake mix, it's paste).

Pour in the large almonds and mix well.

Place on plastic wrap to form a rectangle. Freeze in the refrigerator for 1 hour (it is a place where it is frozen at -18 degrees Celsius).

After 1 hour, remove and cut into thick slices.

Brush the rice cooker with oil and preheat it for 5 minutes.

Put in the biscuit embryo, press the cooking button for 5 minutes (if you jump halfway, don't turn off the power in the keep warm) and then turn off the power and let it sit for 15 minutes.

Turn over and press the cook button for 5 minutes, then turn off the power and stuff for 15 minutes.

If you don't feel undercooked, you can press the cook button again.

When it cools, it's crispy and fragrant!

Tips: The temperature of the rice cooker is still not like an oven, so the biscuits are deformed, and it would be better if there was an oven.

The fat from sweet almond kernels can be used in baking and pastry making.

Storage of almond oil.

Use a glass bottle that is opaque to keep away from light and heat.

1.Direct light and high temperatures can affect the quality of essential oils and carrier oils.

2.The most sensitive are lemon oil and juniper oil, which can be stored in a sealed bottle for about a year and can be kept in the refrigerator to ensure that the quality of the essential oils remains unchanged.

3.Peppermint chain oil, fennel oil, and essential oils extracted from plant xylem and flowers are fairly stable and not perishable.

4.Some essential oils have properties similar to those of wine, i.e. the longer they are stored, the better the quality of the oil. Such oils include sandalwood, rose, and jasmine oils.

5.Typically, uncapped base oils can be stored for more than two years. However, once opened, air will enter and oxidize, causing the oil to deteriorate.

6.A way to delay deterioration can be to add wheat germ oil or vitamin E capsules to the base oil.

7.Base oils basically have little to no flavor other than maybe a slightly nutty flavor. If the expiring base oil contains a distinct odor that can be easily smelled.

8.It is usually possible to store unused base oils in the refrigerator and seal them to slow down their oxidation.

1. Prepare 100 grams of eggs, 20 grams of low-gluten flour, 60 grams of egg white, 50 grams of sugar, 50 grams of almond flour, 50 grams of corn starch, 50 grams of whipping cream, 15ml of rum, and 25 grams of egg yolk.

2. Spread a layer of cream softened to room temperature on the mold, evenly paste the raw almond slices, and put it in the refrigerator for more than five minutes.

3. Mix almond flour, corn starch and low flour acorn evenly, stir the whole egg, and add caster sugar until melted.

4. Add sifted almond flour, corn starch and low flour to the egg mixture, cut and mix evenly.

5. After beating the egg whites until there are small corners that will not drip down, add caster sugar in batches (3 times, about 10 grams each time), and beat the egg whites until they are hard foaming, with a vertical angle state.

6. Add the egg yolk liquid to the whipped egg white, add the egg yolk batter, cut and mix evenly, melt the cream in hot water and cool it to 50-60 °C, add rum, pour in the batter and mix evenly.

7. Add 1 2 to the beaten meringue with a manual whisk and stir evenly, scrape the remaining into the egg yolk batter with a rubber spatula, and turn it evenly in an irregular way.

8. Pour the batter into the mold, bake in the oven at 170°C for 35 minutes, and sprinkle with powdered sugar after cooling.