THE BEST Puffy Breakfast
THE BEST Puffy Breakfast
A Puff Bar is a combination of puff pastry, rolled and compressed sugar, vanilla pudding and milk that were invented in San Francisco by Alice Puff. The name comes from the way the food is stuffed – with puffed rice. Actually, the original recipe for this delightfully named dish uses white porridge, or puff pastry, to create the fluffy, airy layers which are filling. Although it is possible to substitute sweet rice flour or white whole-wheat flour instead of puff pastry, it is important to understand that your homemade Puff Bar will retain its delicious nature when made with these other styles of flour. This is a quick rundown of how you possibly can make your own Puff Bar.
Start by preparing three glasses of unsweetened dry flour. Begin by mixing in a single tablespoon of cinnamon powder in to the dry flour until it forms a paste. Next, add two cups of cold water and mix in half a cup of puffy white or whole-wheat flour. Lastly, add three tablespoons of molasses, or brown sugar, and mix thoroughly.
Next, choose a 9-inch round cake pan, which is the most typical size for Puff Bar dough. Line the bottom of the pan with two bits of unbleached aluminum foil. Gather the gathered puff pastry right into a ring, press down slightly and flip the ring over so that it is now flat. Gently slide the ring of dough round the aluminum sheet and smooth the sides of the circle. Cover the baking sheet with the rest of the Puff Bar dough and bake the filling for about ten minutes.
Now you’re ready to assemble your Puff Bar! Start by putting about one fourth of a cup of rice cereal into a sauce pan, alongside Puff Bar Flavors one tablespoon of butter and something teaspoon of vanilla. Turn the heat on medium and allow the cereal and butter to mix until they become smooth and creamy. After about five minutes, remove the mixture from the heat and stir in one tablespoon of molasses. Stir again just until the molasses are totally integrated.
Once the mixture is smooth and creamy, work with a wire rack to cover the mixture and stick it in the oven at the proper temperature for Puff Bar dough. Cover the pan tightly after about 30 mins, looking into the frozen mixture every ten minutes. Once done, take away the Puff Bar from the oven and allow it to cool completely. Then, using a flour into measuring cup and a wooden spoon, sift out the remaining rice cereal mixture and spoon the remaining mixture into a large plastic freezer bag.
Now for the fun part! Make yourself an ice cream sandwich! Use the Puff Bar as a scoop for the ice cream and place it in the freezer bag. After the ice cream is frozen, take away the Puff Bar from the bag and pop it into an airtight container. You’re almost there!
If you are likely to make homemade ice cream, be sure to use high quality ice cream mix. (Tortilla chips and low-fat toppings won’t do!) You ought to have enough ice cream mix to create about three individual servings, based on how you desire to serve them. Line a baking sheet with wax paper or aluminum foil and put in the freezer until ready to serve.
As an added extra, drizzle some melted zero fat free whipped cream along with each Puff Bar for a delicious and totally Puffy treat. Store a clear Puff Bar in the refrigerator for a straightforward addition to the dinner table or take it along to a family barbecue. Be sure to take plenty of pictures because you’re sure to desire to share these babies! And if you’ve never had a Puff Bar or considered one before, you’re set for a fascinating and memorable experience!