Puff puff making

PUFF PUFF

🌟 INGREDIENTS

◾️3 cups of Plain Flour
◾️3 teaspoons of yeast
◾️1 Teaspoon ground nutmeg
◾️½ cup of granulated sugar or use honey to your taste.
◾️4 pinches of salt
◾️Lukewarm water (for mixing)
◾️Vegetable Oil (for frying)
◾️1 sachet of peak milk (Optional)

🌟 YEAST PREPARATION

For yeast that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. You will add it later when you have added water to the Puff Puff mix. If the yeast is in powder form, then add it when you add the other dry ingredients to the flour.

🌟 PROCEDURE

◾️Put all the ingredient quantities in a bowl and mix everything by hand till you have a good blend of all the ingredients.

◾️Add the yeast you mixed with lukewarn water if applicable.

◾️Keep mixing till the batter is smooth but not too watery to flow from a spoon.

◾️Cover the bowl and make sure it is airtight.

◾️Leave to rise for about 45 minutes.

(When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.)

◾️Pour some oil in a deep pot and allow to heat up.

(It's not advisable to use a deep fryer for Puff Puff.)

◾️Test that the oil is hot enough by putting a drop of batter into the oil.

(If it sizzles and comes up to the surface of the oil, then the oil is hot enough.)

◾️When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger.

◾️Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

◾️Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

◾️When both sides are golden brown, take out the puff puff balls and place in a sieve.

If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil.

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