THE BEST Puffy Breakfast
A Puff Bar is really a mix of puff pastry, rolled and compressed sugar, vanilla pudding and milk which were invented in San Francisco by Alice Puff. The name is derived from the way the food is stuffed – with puffed rice. In fact, 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 critical to understand that your homemade Puff Bar will retain its delicious nature when made out of these other styles of flour. This is a quick rundown of how you may make your own Puff Bar.
Start by preparing three glasses of unsweetened dry flour. Start by mixing in one 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 Smok Novo 2 pan, that is the most frequent 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 currently 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! Begin by putting about 1 / 4 of a cup of rice cereal 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 mix until they become smooth and creamy. After about 5 minutes, remove the mixture from heat and stir in one 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 proper temperature for Puff Bar dough. Cover the pan tightly after about 30 mins, checking on the frozen mixture every ten minutes. Once done, remove the Puff Bar from the oven and allow it to cool completely. Then, utilizing a flour into measuring cup and a wooden spoon, sift out the remaining rice cereal mixture and spoon the remaining mixture right 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 stick 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 going to make homemade ice cream, make 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, depending on how you want to serve them. Line a baking sheet with wax paper or aluminum foil and devote 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 an empty Puff Bar in the refrigerator for an easy addition to the dining room table or take it along to a family group barbecue. Make sure to take lots 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 in for an interesting and memorable experience!