Fay Foods Puff Puff Mix 650g

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Now add the water, bit by bit and mix thoroughly. Puff puff is usually mixed by hand, but you can also mix with a flat wooden spoon If you would like a fool-proof recipe for Puff Puff that you can make over and over again, you’ve come to the right post. So are you ready to learn how to make fried dough balls? Then gather your ingredients and I will show you… How To Make Puff Puff

You have to let your batter rise and double in size, which is what makes them light and spongy. Trust me, you want to wait that little bit extra. You know, the hot ones straight off the oil are just irresistibly good. And don’t get me started on the aroma that takes over the atmosphere as Puff Puff fries! Don’t heat the oil for frying to be too hot. If the oil is too hot, the Puff Puff will burn on the outside without cooking through. If my 10-year-old can make it, you can make it. Just make sure you get some baking measuring cups (we use standard American measuring cups) and measure everything correctly.Use the stated yeast type (fast action dried yeast)as it needs no proofing and works best for this recipe however if you want to use active dry yeast, proof it first. Hi!! Unfortunately it doesn’t matter how much oil you use, that will not change the absorption rate. Just understand that puffpuff should be treated as occasional treats if you are trying to lose weight. If you want to avoid deep frying all together you can try this version I have here At this point, your puff puff batter should look a lot like pancake batter. Put the mixture aside to rest with a clean cloth over the top of the bowl. The batter should rise for 1-2 hours. Keep it in a warm place for the most active rise. Bofrot or puff-puff mix will be a great idea or gift to share your culture with friends and neighbors. All you need is to mix all the dry ingredients together (flour, sugar, yeast, salt, nutmeg, cinnamon) and pour them into a jar. Cover the jar tight and tie them with a pretty ribbon. Then, print the instruction for them to add water and proceed with the recipe below. How to Serve the bofrot Pour some oil in a deep pot and allow to heat up. The oil should be at least 3 inches deep. This is to give room for the puff puffs to swim in the oil. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.

No, milk is not a necessary ingredient in making puff-puff. However, milk adds a creamy, fluffy, and delicious mouthfeel to puff-puff. If you are a milk lover, you might want to try our recipe above to experience the difference. Use lukewarm water to mix the batter. The water should be slightly warm to the touch and around 110 degrees Fahrenheit (43 degrees Celsius). If the water is too hot, it will kill the yeast. If the water is too cold, the yeast might not activate. Hi thank yiybforbthe recipe. I noticed that the quantity of water you used in the video is completely different from the quantity you stipulated in the recipe. I’m confused, which is the correct quantity to use? 1 1/3 + 1/3 or 2 cups of water? Thank you Add another ingredient- You may add cocoa powder to the puff puffs to give them a chocolatey flavor. For sweet puff puff, toppings like powdered sugar, honey, or chocolate sauce can be added to enhance the sweetness. Sweet puff puff also pairs well with fresh fruits like bananas, strawberries, and blueberries. For a more decadent option, whipped cream or ice cream can be served alongside sweet puff puff. Toppings and accompaniments for savory puff puffAbout 400ml of Lukewarm water ( more or less, until you get the consistency as described in the video below ) Pre-heat the oil: In a large saucepan, pour vegetable oil into a pot until it’s about 3 inches (or 5 centimeters ) high (too little will result into flatter balls), and place in low heat Puff puff is often served with various dipping sauces, including pepper sauce, chocolate sauce, or a simple sugar glaze.

Warm Water –An essential part of making any dough. It’s the basis for forming our treat. It’s important to have just the right warmth. If the water is too hot, it kills the yeast. If too cold, the yeast has a hard time rising. To achieve the round ball shape..u have to bounce/knead against the bowl before frying it..that is before u scoop the puffs hit with ur hands andscoop it into the oil ,,then hit again and scoop…I tried it without hitting they were flat and my mom fried them they way I said above they were circular and round using thesame recipe Reply Scoop the batter into your clean palm or use a spoon or ice cream scoop. Drop it into the hot oil. Be cautious to prevent spills. Stuffed Puff Puff: Consider filling the Puff Puff with chocolate spread or pastry cream for stuffed Puff Puff.

Puff Puff is not dessert so resist the temptation to make it too sweet. It should be slightly sweet so it can be eaten in sweet or savory meals. thanks.just tried this recipe.tasted nice however I need advice on how to eliminate d air gaps in d puff puff and the nutmeg had a grainy feel in d puff puff. is there any con in leaving d batter for over an hour? Thank you very much.I enjoy trying out your Nigerian recipes Add flour into a deep bowl, add the salt, sugar, nutmeg, baking powder and pepper, mix thoroughly. Then add the yeast, mix thoroughly. Now, gradually add the water…. The perfect puff puff is round, light golden brown, fluffy inside, soft, and sweet. It should not be yeasty neither should it be soggy.

Your puff-puff can be flat due to the amount of time it is left for it to rise. Depending on the kind of yeast used (ensure yeast is not weak or expired), the puff-puff batter should not stay longer than 45 minutes – 2 hours to rise. For example, the instant active dry yeast used in the recipe above takes a maximum of 1 hour to rise, while dry yeast can take up to 2 hours. I tried your puff puff recipe ..I added cinnamon to mine and also i notince i had to add 150ml of water more to achieved a desired consistency…overall its a great rexipe certainly my fav. Thank you! Reply Hiya, I followed your instruction to letter, awesome round golden brown result! However, please can you advise on how to avoid puff being oily, really don’t want to squeeze to expunge the oil. Many thanks, More recently, people have become more creative, adding ingredients like cocoa powder and coconut flakes to puff puffs to give them a fun twist! Cover the dough and allow it to rise for 1 hour. The risen dough has a distinct aroma, which signals that the dough is ready for frying.

Once 1-2 hours have passed and your batter has risen, heat up some vegetable oil (or sunflower oil) in a saucepan. You should have enough oil that it will cover all of the puff puffs that you add to it.