Fay Foods Puff Puff Mix 650g

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We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. But for those not in the know, Puff Puff is that spongy, deep-fried, spherical snack that is soft and brownish. It really shouldn’t be bigger than a cherry, because as its name says, it will puff up in the hot oil. Sooooo…an avid user of your site as there isn’t really anyone to teach me home dishes in London…i finally had the courage to try your puff puff recipe! However, using milk instead of water can elevate the flavor and texture of puff puff to new heights.

When you try it out, be sure to let me know, or even tag us on Instagram with a picture of your improved round puff puff. com, I love to help you learn the basics of baking and cake decorating to become a better home baker and cake decorator. The spring roll wrapper I could not do it the way u did it I used spoon instead to spread it on the frying pan, and it came out good.Crunchy, not soggy: Do not overcrowd the frying pan, as the puff puffs will absorb excess oil and sometimes get soggy. I guess you dropped it in when the oil was too hot(which caused the hard part) and after the puff puff had crowded the pan(thereby reducing the temperature of the oil), the puff puff then starts to absorb the oil.

When it’s time to start cooking, use one hand to scoop a ½ handful of the puff-puff batter mixture and squeeze it gently into the heated oil.While your dough is rising, heat up your oil till it’s hot enough to deep fry (you would know this by sampling with a bit of batter into the oil, if it rises then the oil is ready for use) or most preferably heat till it reaches 300 °F. My daughter was making them as a school project about the Congolese, and we wanted them to be correct but maybe we overmixed the dough because we used the electric mixer ? Your puff-puff can also be hard because you added little water than enough to the batter, thus getting a very thick consistency.

When the lactose and milk proteins in milk are heated during the cooking process, they caramelize, adding sweetness and depth of flavor to the puff puff. To make Nigerian puff puff, mix flour, sugar, yeast, and water into a thick batter, allow it to rise, and then deep-fry small portions until they’re golden brown.Use ice scoop or two spoons to drop the dough into the hot oil if you are not comfortable with using your fingers. 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.

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. Any yeast you haven’t used in a long time should be proofed first before adding it to your other ingredients.Use a cloth to cover the dough rather than plastic wrap or a lid because the dough needs air to grow. Hi Frank, you can watch the video above for how I made the puff puff round by passing it through my fist. Serving: 2 puff puffs | Calories: 351 kcal (18%) | Carbohydrates: 75 g (25%) | Protein: 9 g (18%) | Fat: 1 g (2%) | Saturated Fat: 0. This mouth-watering Easy Nigerian Puff Puff is the perfect snack for gatherings, parties and other special occasions. The person that tot me puff didn’t add baking powder to the recipes, I have met many other puff recipes without baking powder.