Fay Foods Puff Puff Mix 650g

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We make Puff Puff every week in our home. I’ve made Puff Puff countless times for parties, sometimes even frying Puff Puff at the venue. 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 Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video). Read also: Puff Puff Recipe for 1kg Flour – Ideas and Tips for the Best Quality Puff Puff Some Things You Can Eat with Milk 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.

Once the dough has risen, heat oil in a saucepan or deep fryer, then scoop the dough into your hands and squeeze it into the oil to form a ball. Repeat this with the remaining dough and cook for about seven minutes or until golden brown on medium heat. Thank you so much. I’ve always mixed the dough vigorously before frying. maybe that’s why it doesn’t turn out right. It’s insides turn out very oily and I have to squeeze out the oil before eating.Mix the batter very well so all ingredients are well combined. I suggest you do this with your hand. Thank you for the recipe ! We found it very helpful watching how you squeeze the batter into the oil. If your puff puffs come out too hard or chewy, don’t worry. There are easy ways to troubleshoot a dense puff puff. First, add a couple of tablespoons of water to the batter. 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.

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. I am loving your recipes- I am an Australian woman with a Nigerian husband and he is loving me making your recipes! Add oil to a deep pan (Let the oil be at least 3 inches deep) and heat. When the oil is hot at about 160C - 180C, use your hand to scoop the batter and gently drop in the oil. You can also use an ice cream scoop to scoop batter into the oil. Drop the batter into the oil till the pot is crowded. NOTE: Baking powder is a popular yeast substitute in baking and fried pastry making, and it’s already included with the addition self-rising flour. Perform an oil test by dropping a bit of batter into the oil. The oil is ready when the puff puff rises to the top.Also in this post, I shared how you can fix or avoid common puff-puff-making mistakes. Now, let’s dive right into it! Swipe or scroll down to get the goodies (video and written explanation). Make Round Fluffy Puff Puff With Yeast (Recipe & Video Tutorial)

If you want to make a larger batch for a party or wedding small chops, here’s a measurement guide below for making large quantities of puff puff balls. Puff Puff Ingredients for 250 grams of Flour 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. lolDon’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. Trust me when I say that cooking these puff puffs is as mesmerizing as it is tasty. The best part about this treat is that it only needs a handful of ingredients. You might already have these in your pantry: How to Make Puff Puff With Onions and Pepper – This is how my mom likes hers. All you need to do is to add the onions and pepper with the other puff puff ingredients, mix well, keep aside to rise. Fry both sides until golden brown. If you are finding it hard to turn the Puff Puff while frying you can just press down the balls a little bit with your frying spoon before turning it.

Puff-puff can also be flat due to the oil temperature and the shape of the fryer used. The oil shouldn’t be too hot. About 170°c is a good temperature for the batter to float. The fryer should also be such that it contains enough oil for deep frying. Yes, you can use whole wheat flour to make a healthier version of puff puff, but it may have a denser texture. 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. Don’t add the batter in cold or warm oil. Else the puff puffs will scatter and not take the round shape. Make sure that the oil is heated enough. You may test by adding a drop of batter first. If it rises to the top, the oil is heated sufficiently for deep frying.Make the Puff Puff Batter: In another bowl, combine all the dry ingredients. Then, pour the foamy yeast water into the bowl of dry ingredients and mix with a wooden spoon, spatula or your hand.