Why a Puff Bar?
To numerous of us, the puff bar is one of the most misunderstood foods out there. For years, people have dismissed the puff pastry and cake being an innocent, sweet, and delicious pastime treat. However, that is not very true. The puff pastry is probably the most versatile treats available in the UK and may be enjoyed by young and old, alike. Lots of people, who haven’t even had puff pastry within 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 was created in the 1800s by way of a French chef named Paul Aulin, and although there are various variations on the theme, the basic recipe is fairly simple: butter, sugar, eggs, and flour.
The flour is what gives the food the springy texture, and it really does supply the “grip” which 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 how the pastry gets it’s name: Puff. The flour tends to be quite puffy when it’s made, which is why the name puff.
There are various versions of the traditional puffed pastry. Some tend to be more traditional, with a puffier appearance and slightly fluffy texture. Other puffier versions are spongier, with an increase of 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 prefer, you’re sure to love it!
The essential idea behind the puffing of puffed pastry is that heat is directed involved with it, which helps to create the flakiness. Hot air can actually help to create a kind of chemical reaction inside the flour, which 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 that the popping of the puffed pastry is established solely for decorative purposes – in reality, this is just one of the ways that food is decorated in the world of confectionary.
I believe that this is a wonderful idea for a couple of reasons. One is that it creates the food seem and taste far better – people who have tried your food will think that it tastes better because it’s all been blown in the air. This may also make the meals taste denser and richer. And it can be quite tasty – depending on the recipe that you utilize. Puffy food may also have a nice chewy texture.
But the real reason to use a puff pastry is to create your own version of the famous Neapolitan pizza. A Neapian pizza is simply the Italian version of the foccacia – the original pizza that many folks get off of the shelves at our local supermarkets. That is pizza dough that has been 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 in order that it looks like it’s ready to eat. Now all you need to accomplish is puff it and you will have a lovely puffy pizza that you may have a bite out of.
I’ve seen this kind of bar setup in cafes, and even in some restaurants. There are actually a variety of forms of puff machines available. Some people use a pressurized system in which the food is blown in to the machine through a tube. I personally prefer a pressurized system since it makes the food feel the entire process faster and gives it a much nicer texture – but either method works pretty well. Puff bar food could be made to look almost like the real vapinger.com thing, and it’s easy to replicate the Neapian pizza look in any kitchen by purchasing one of these brilliant machines.