Fay Foods Puff Puff Mix 650g

Product Information

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. Add oil into a frying pan till it is between 3-5 inches deep. Any shallower will mean that your puff puff will end up flat, rather than round. Now do an oil test. This is done by dropping a little of the batter into the oil. The oil is ready when the puff puff rises to the top. Use the stated yeast type (fast action yeast)as it needs no proofing and works best for this recipe however if you want to use active dry yeast, proof it first. To achieve perfectly round puff puff, use an ice cream scoop or your hands to form uniform-sized dough balls.

First, you’ll start with warm (but not hot!) water in a mixing bowl. If the water is too hot, it can kill the yeast. And we want that yeast to be as active as possible to make these really puff! Next, add salt, sugar, and active dry yeast to the water in the bowl. For example, if you use 2 cups of flour and scoop smaller dough balls into the hot oil, you can get up to 48 small fried puff puff balls instead of the 24 medium-sized ones above. Steps for Making Puff Puffs (Explanation) Self-rising flour is made up of Flour + baking powder + salt, and you can make your own instead of buying ready-made ones. Pour some oil in a deep pot and allow to heat up. The oil should be at least 3 inches deep so that the Puff Puff will become spherical when scooped into the oil. You don’t want to end up with flat Pancakes! Then whisk these ingredients together so the yeast is dissolved. Let everything sit for 5 minutes. This allows the yeast to activate. You should see some bubbles forming on the surface of the water. That’s a good sign–your yeast is alive and hungry!Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarm water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster. Most Pidgin English speakers in Nigeria love saying a word twice for emphasis. Borrow Borrow. Fear Fear. Cry Cry. Know Know. Scatter Scatter. Lie Lie. Corner Corner. So, it comes as no surprise to hear them add another word to puff – a light pastry case, typically one made of puff pastry, containing a sweet or savoury filling – and come up with Puff Puff. This bofrot recipe uses very basic ingredients that you may have in your pantry already. The ingredients for puff puff are;

Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol Heat vegetable oil in a frying pan on medium heat. Remember it is deep-frying, so ensure your frying pan can accommodate about 3-inches oil without spilling over after adding your puff-puff. NOTE: Puff puffs served as a party or wedding small chops are made in much smaller dough balls and will result in getting double the number of fried puff puffs. If the yeast water bubbles, it means that the yeast is good. If the yeast water doesn’t bubble, it means the yeast is bad and should be thrown away. *See ‘ extra yeast notes’ at the end of these steps.

Notes on the ingredients:

After 5 minutes, add the flour mixture and vanilla to the yeast. Mix with whisk or hand into a smooth dough. Add water in small quantities and milk and mix everything by hand till you have a good blend of all the ingredients. Other variations of puff puff with milk include adding spices such as cinnamon or nutmeg to the dough mixture. These spices will give the puff puff a warm, comforting flavor that is perfect for the fall or winter season. Other flavorings that can be added to puff puff include vanilla extract, almond extract, or citrus zest. Serving Suggestions Yes, you can use whole wheat flour to make a healthier version of puff puff, but it may have a denser texture. In the above recipe, the baking powder (not yoghurt) is the ingredient that substitutes yeast. The yoghurt adds softness and fluffiness to the pastry, thereby making it softer (as ordinarily, the baking powder used as rising agent produces puff puff that has the texture of Buns).

The obvious reason for a watery puff-puff is adding too much water or milk to the batter. Therefore, when mixing ingredients, adding water or milk to the batter should be done gradually. Does puff puff contain milk? I like my puff puff the traditional way it’s made, basic with nothing extra in the ingredients (no pepper, no eggs or milk). But some people are just so bougie and want some extras in their puff puff, and that’s okay. Add flour, sugar, nutmeg, salt, and yeast to a bowl. Mix well till the dry ingredients are combined. Puff puff is very dear to me as it reminds me of my grandmother. When I was a child, I remember her showing me how to make it during birthdays and other special occasions on her visits to London from Nigeria.This recipe makes about 16 medium-sized puff puffs or 32 small ones. Puff Puff Ingredients for 400 grams Flour Mix the batter very well so all ingredients are well combined. I suggest you do this with your hand. One method is to scoop it with your hand (I grew up watching my grandmother do this) and pushing the dough off with your finger. Another is to put them in a bag, make a hole in the corner and squeeze out the amount you need. 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!