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 BAY AREA by Alice Puff. The name is derived 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 generate 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 important to remember 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 possibly can make your own Puff Bar.
Begin by preparing three cups of unsweetened dry flour. Begin by mixing in a single tablespoon of cinnamon powder into 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, select a 9-inch round cake pan, that is the most frequent size for Puff Bar dough. Line the bottom 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 so that it is currently 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! Begin by putting about 1 / 4 of a cup of rice cereal right into a sauce pan, along with one tablespoon of butter and something teaspoon of vanilla. Turn heat on medium and invite 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 a single tablespoon of molasses. Stir again just before molasses are totally integrated.
Once 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, looking into 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 remaining rice cereal mixture and spoon the rest of the mixture right into a large plastic freezer bag.
Now for the fun part! Make your self 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, remove the Puff Bar from the bag and pop it into an airtight container. You’re almost there!
If you’re likely to make homemade ice cream, make sure you use high quality ice cream mix. (Tortilla chips and low-fat toppings won’t do!) You ought to 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 low 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 you take lots of pictures because you’re sure to desire to share these babies! And if you’ve never really had a Puff Bar or considered one before, you’re set for an interesting and podsmall.com memorable experience!