Why a Puff Bar?
To many of us, the puff bar is probably the most misunderstood foods out there. For years, people have dismissed the puff pastry and cake as an innocent, sweet, and delicious pastime treat. However, this is not very true. The puff pastry is one of the most versatile treats obtainable in the UK and may be enjoyed by young and old, alike. Many people, who haven’t even had puff pastry in their lives, have tried to recreate it in the home. If you have done this, then you’ll know why it’s so addictive!
Just what exactly is really a puff pastry anyway? The puff pastry is a moist white, flaky pastry that originates from France. It had been created in the 1800s by way of a French chef named Paul Aulin, and although there are many different variations vapinger.com on the theme, the basic recipe is fairly simple: butter, sugar, eggs, and flour.
The flour is what provides food the springy texture, and it really does supply the “grip” that allows the puff pastry to” POP” when you bite into it. But this isn’t just any old flour. It’s made from the best flour grown in France and only available from a select few suppliers. This is one way the pastry gets it’s name: Puff. The flour tends to be quite puffy if it is made, which is why the name puff.
There are numerous versions of the original puffed pastry. Some tend to be more traditional, with a puffier appearance and slightly fluffy texture. Other puffier versions are spongier, with more of a crumbly texture. And then you have the newer versions, which are spongier but have exactly the same soft, flaky texture as the original. Whatever type you like, you’re sure to love it!
The basic idea behind the puffing of puffed pastry is that hot air is directed into it, which really helps to create the flakiness. Hot air can actually help to create a kind of chemical reaction in the flour, which in turn causes it to expand in a fluffy type of way. This creates the look of the puffed pastry popping out from between your fingers. Many people believe the popping of the puffed pastry is established solely for decorative purposes – in reality, this is one among the ways that food is decorated in the world of confectionary.
I think that this is a great idea for two reasons. One is that it makes the meals seem and taste far better – those who have tried your food will believe it tastes better because it’s all been blown in the air. This can also make the meals taste denser and richer. Also it could be very tasty – depending on recipe that you utilize. Puffy food can also have a good chewy texture.
But the real reason to employ a puff pastry would be to create your personal version of the famous Neapolitan pizza. A Neapian pizza is simply the Italian version of the foccacia – the traditional pizza that many folks log off of the shelves at our local supermarkets. That is pizza dough that is rolled out and then filled with tomato sauce. You roll it from a floured board, cut it into wedges, and spread your tomato sauce over it so that it looks like it’s ready to eat. Now all you have to accomplish is puff it and you will have a pleasant puffy pizza that you could take a bite out of.
I’ve seen this type of bar set up in cafes, and even in a few restaurants. There are actually a number of different forms of puff machines available. Some people use a pressurized system where the food is blown in to the machine through a tube. I personally prefer a pressurized system since it makes the food go through the entire process faster and provides it a much nicer texture – but either method works pretty well. Puff bar food could be made to look almost like the real thing, and it’s easy to replicate the Neapian pizza look in any kitchen by purchasing one of these machines.