Fay Foods Puff Puff Mix 650g

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Yeast –This is basically the life of the recipe as it makes the dough rise for an airy, fluffy 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). I’ve been wanting to make some puff puff but I only have Instant yeast at home. isit okay to use instant yeast and is that what you meant by ‘fast action yeast’? To create a warm atmosphere for the batter to rise, turn on the oven for 1 minute, turn it off then place the batter in the oven to rise.

Scoop enough mix with your hand and drop the ball in oil. Repeat until pan of oil is full.Fry until golden brown on all sides.Add another ingredient- You may add cocoa powder to the puff puffs to give them a chocolatey flavor. 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. 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.

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,How to Make Crispy Samosa at Home Step by Step (Easy Tutorial plus Ingredients and Measurements for Large Party-Size Quantities) 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 made the best puff puff ever today, thank you so much for sharing your ideas and recipes with us. Your blog has helped my life not afraid to cook anything, be it local dish or continental dish. Reply Milk puff-puff, however, can be eaten with the following to enjoy it better and have a greater feel: I didn’t scoop in too much batter cos I was struggling to manage scooping, frying and photography at the same time…

When I moved to the United States about 10 years ago, I was determined to finally master making Puff Puff since it isn’t sold on the streets of America as is the case in Cameroon. Cover the puff puff batter and leave in a warm place for at least 1 hour until it has doubled in size. Versatility: Once you have mastered the basic Puff Puff recipe, you could switch things up by adding other flavors to it (see ideas below!)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. Authentic doughnuts are made with a yeasted dough, by foaming the fresh (or dry) yeast in warm, sweetish liquid (milk or water), then kneading a firm dough and letting it to rise. When it has doubled in size, the dough is cut for portions, rounded and gets a short rest, then shaped to its final form, and deep fried after a longer rise. Remove from oil: Use a large spoon or a slotted spoon to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil. I tend to vary between the hand drop method and the scoop some batter up using metal spoon then using my hand or another spoon to push the batter of the first one.

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 puff This bofrot recipe uses very basic ingredients that you may have in your pantry already. The ingredients for puff puff are;These look very similar to a dessert we made at a restaurant, The Savannah Fish Company at the Westin Peachtree Plaza in Atlanta (now closed, unfortunately), I worked at in college 40 years ago. More recently, people have become more creative, adding ingredients like cocoa powder and coconut flakes to puff puffs to give them a fun twist! I’m really big on healthy food and healthy living and so, it was a big issue that “deep frying” is an essential step in the making of 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. 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.