The Ultimate Puffy Breakfast
A Puff Bar is a combination of puff pastry, rolled and compressed sugar, vanilla pudding and milk which were invented in San Francisco by Alice Puff. The name comes from what sort of food is stuffed – with puffed rice. Actually, the original recipe for this delightfully named dish uses white porridge, or puff pastry, to generate the Vape Pen Battery fluffy, airy layers which are filling. Although it is possible to substitute sweet rice flour or white whole-wheat flour in place of puff pastry, it is important to understand that your homemade Puff Bar will retain its delicious nature when made out of these other types of flour. Here is a quick rundown of how you can make your personal Puff Bar.
Begin 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 glasses 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, that is the most typical size for Puff Bar dough. Line underneath of the pan with two pieces of unbleached aluminum foil. Gather the gathered puff pastry into a ring, press down slightly and flip the ring over in order 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 all of those other Puff Bar dough and bake the filling for approximately 10 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, along with one tablespoon of butter and something teaspoon of vanilla. Turn heat on medium and allow the cereal and butter to mix until they become smooth and creamy. After about 5 minutes, remove the mixture from the heat and stir in a single tablespoon of molasses. Stir again just before molasses are totally integrated.
After the mixture is smooth and creamy, use a wire rack to cover the mixture and place it in the oven at the correct temperature for Puff Bar dough. Cover the pan tightly after about thirty minutes, checking on the frozen mixture every ten minutes. Once done, remove the Puff Bar from the oven and invite it to cool completely. Then, using a flour into measuring cup and a wooden spoon, sift out the rest of the 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! Utilize the Puff Bar as a scoop for the ice cream and place it in the freezer bag. After the ice cream is frozen, remove the Puff Bar from the bag and pop it into an airtight container. You’re almost there!
If you’re going to make homemade ice cream, be sure you use high quality ice cream mix. (Tortilla chips and low-fat toppings won’t do!) You should have enough ice cream mix to create about three individual servings, based on how you want to serve them. Line a baking sheet with wax paper or aluminum foil and put in the freezer until prepared to serve.
Being an added extra, drizzle some melted low fat free whipped cream along with each Puff Bar for a delicious and totally Puffy treat. Store an empty Puff Bar in the refrigerator for a straightforward addition to the dining room table or take it along to a family barbecue. Make sure to take lots of pictures because you’re sure to desire to share these babies! And when you’ve never really had a Puff Bar or considered one before, you’re in for a fascinating and memorable experience!