The Ultimate Puffy Breakfast


The Ultimate Puffy Breakfast

A Puff Bar is a mix 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, Novo 2 or puff pastry, to generate the fluffy, airy layers that 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 remember that your homemade Puff Bar will retain its delicious nature when made out of these other types of flour. This is a quick rundown of how you possibly can make your own Puff Bar.

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 glasses 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 underneath of the pan with two pieces 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 currently 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 about ten minutes.

Now you’re ready to assemble your Puff Bar! Begin by putting about one fourth of a cup of rice cereal right into a sauce pan, along with one tablespoon of butter and one teaspoon of vanilla. Turn heat on medium and invite the cereal and butter to combine until they become smooth and creamy. After about 5 minutes, remove the mixture from heat and stir in a single 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 place it in the oven at the proper temperature for Puff Bar dough. Cover the pan tightly after about thirty minutes, looking into 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 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 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’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 make 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.

Being an added extra, drizzle some melted zero fat free whipped cream on top of each Puff Bar for a delicious and totally Puffy treat. Store a clear Puff Bar in the refrigerator for an easy addition to the dining room table or take it along to a family barbecue. Make sure to take plenty of pictures because you’re sure to want to share these babies! And when you’ve never really had a Puff Bar or considered one before, you’re set for a fascinating and memorable experience!