The Ultimate Puffy Breakfast
A Puff Bar is really a combination of puff pastry, rolled and compressed sugar, vanilla pudding and milk that were invented in SAN FRANCISCO BAY AREA 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 you can substitute sweet rice flour or white whole-wheat flour instead of puff pastry, it is critical 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 may make your personal Puff Bar.
Start by preparing three cups of unsweetened dry flour. Start by mixing in a single tablespoon of cinnamon powder into the dry flour until it forms a paste. Next, add two cups of cold water and mix in two a cup of puffy white or whole-wheat flour. Lastly, add three tablespoons of molasses, or brown sugar, and mix thoroughly.
Next, select a 9-inch round cake pan, that 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 into a ring, press down slightly and flip the ring over in order that it is now flat. Gently slide the ring of dough around 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 prepared to assemble your Puff Bar! Begin by putting about 1 / 4 of a cup of rice cereal right into a sauce pan, alongside one tablespoon of butter and something teaspoon of vanilla. Turn the heat on medium and invite the cereal and butter to combine 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.
After the mixture is smooth and creamy, work with a wire rack to cover the mixture and stick it in the oven at the correct temperature for Puff Bar dough. Cover the pan tightly after about 30 mins, checking on the frozen mixture every 10 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 right into a Element Vape large plastic freezer bag.
Now for the fun part! Make your self an ice cream sandwich! Utilize the Puff Bar as a scoop for the ice cream and place it in the freezer bag. Once 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 top quality ice cream mix. (Tortilla chips and low-fat toppings won’t do!) You should have enough ice cream mix to make about three individual servings, depending 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.
Being an added extra, drizzle some melted zero 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 go on it along to a family barbecue. Make sure to take plenty of pictures because you’re sure to want to share these babies! And if you’ve never had a Puff Bar or considered one before, you’re in for a fascinating and memorable experience!