Fay Foods Puff Puff Mix 650g

Product Information

If your puff puffs come out too hard or chewy, you may add a couple of tablespoons of water to the batter. This is an overview of how to make puff puff but for a detailed recipe and instruction check the recipe card. If you prefer your puff puffs not as soft as the ones you fried, reduce the water quantity next time you make the snack. Continue scooping dough balls into the pan of hot oil, until you have a pot full of puff puff dough balls.

However, using milk instead of water can elevate the flavor and texture of puff puff to new heights.Most West African countries are familiar with the popular street food Puff-Puff, which is known by different names depending on the country.

You can now sprinkle on some icing sugar or nutmeg / cinnamon flavored icing sugar on the deep fried dough balls before serving. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below). Adding nutmeg to this recipe is optional but if you like the subtle flavour it gives it, then it is necessary to add it. Calories: 469 kcal | Carbohydrates: 49 g | Protein: 5 g | Fat: 29 g | Saturated Fat: 2 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 18 g | Trans Fat: 0. Many people have an intolerance to gluten as it is, so this replacement would probably serve more than a few benefits.The natural sweetness of milk can replace the need for additional sugar and also complements the other ingredients well. But if, you have already mixed the batter(that is, added water to the flour mixture before storing in the fridge), I really can't judge if the yeast will still be active, but let it sit in room temperature for about an hour, then drop a little into hot oil,if it doesn't form a round puff puff, then the yeast is dead and you'll end up with flat puff puff. 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. The French beignet and the Italian zeppole have similarities to West African doughnuts in shape, but not necessarily in technique.

Using your finger, two tablespoons or ice cream scoop, drop the batter a tablespoon at a time into the hot oil until you have enough batter in the oil. That you kuku wrote measurements in grams gaan sef didn’t help my confidence because I usually measure in cups and spoons.

Hold the salt: You may cut back on the salt if you are watching your salt intake; about 1 teaspoon will do. com, I love to help you learn the basics of baking and cake decorating to become a better home baker and cake decorator. Scoop the batter into your clean palm and drop into the oil by pressing the batter between your thumb and your fore finger( that’s the finger closest to the thumb). Differences between puff puffs and doughnuts: The ingredients used in making puff puffs and doughnuts are slightly different and here’s how: Doughnut ingredients: flour, butter, milk, yeast, sugar, salt.

I met with a caterer friend by name Laide she tasted my puff and said something is missing in the recipe and that thing is baking powder. Use warm water to mix the batter and not hot water as hot water can kill off the yeast leaving you with a batter that won't rise. Be careful not to overmix the dough here, as it can result in tough puff puff, and no one wants that! 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.

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