Fay Foods Puff Puff Mix 650g

Product Information

You should believe them if you agree with their motto on Puff Puff: “Getting perfect round Puff Puffs is an art…we can cheat our way through it”. Ingredients This bofrot recipe uses very basic ingredients that you may have in your pantry already. The ingredients for puff puff are; Yeast –This is basically the life of the recipe as it makes the dough rise for an airy, fluffy texture.

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). Nutmeg: I like grating whole nutmeg for this recipe because it has a delicious strong flavor. However, if you can’t find whole nutmeg, use ground nutmeg instead. Use the stated yeast type (fast action dried yeast)as it needs no proofing and works best for this recipe however if you want to use active dry yeast, proof it first.You have to let your batter rise and double in size, which is what makes them light and spongy. Trust me, you want to wait that little bit extra.

Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C. It is said that Ghanaians make different recipes and even the texture depends on the region. There is also an eggless type of puff puff in Central Ghana, but those pastries are made from a runny batter, that’s why they don’t reach such an even ball shape and have a smoother, less crunchy crust. Most Pidgin English speakers in Nigeria love saying a word twice for emphasis. Borrow Borrow. Fear Fear. Cry Cry. Know Know. Scatter Scatter. Lie Lie. Corner Corner. So, it comes as no surprise to hear them add another word to puff – a light pastry case, typically one made of puff pastry, containing a sweet or savoury filling – and come up with Puff Puff.

Recipe

Since some of our readers are not Nigerians, I thought it would be a good idea to explain what puff puffs are. You will need 90-120 minutes to let the batter rise making the total cook time 2.5 hours however it is worth the time. For example, if you use 2 cups of flour and scoop smaller dough balls into the hot oil, you can get up to 48 small fried puff puff balls instead of the 24 medium-sized ones above. Steps for Making Puff Puffs (Explanation)

There are a few ways of forming puff puff and it solely depends of the dough’s consistency. If you work with a runny batter, one or two tablespoons will be helpful to form a rounded piece, but you should not expect a perfectly ball-shaped doughnut. Heat the Oil: Place a deep pot on the cooker/ stove and turn on to medium heat. Next, add some oil up to 3 to 4 inches (5 centimetres) level. Do not fry on high heat or you’ll end up with puff puff cooked on the outside but not on the inside. Temperature should be between 170 and 180 degrees. Test the oil to see if it is hot enough by putting a drop of batter into it. If it sizzles and comes up to the surface, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the pot and stay there.Pour some oil in a deep pot and allow to heat up. The oil should be at least 3 inches deep. This is to give room for the puff puffs to swim in the oil. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.