For approximately 25 balls of Puff Puff, the scale within the photograph above, you may want:


½ teaspoon floor nutmeg
½ cup granulated sugar (or to your taste)
three pinches of salt
Lukewarm water 2 cups (250g) of Plain FlourImage result for puffpuff
2 teaspoons of yeast (the only utilized in baking bread)
Vegetable Oil

Before you start making the Puff Puff
If your yeast is the kind that seems like tiny pebbles or is like paste, mix it with lukewarm water and set apart. You will upload it later if you have delivered water to the Puff Puff mix. If your yeast is in powder shape, then add it whilst you upload the other dry ingredients to the flour (as mentioned underneath).

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Put the flour in a bowl, upload the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
Add water in small quantities and blend everything by using hand till you’ve got a very good combination of all the ingredients. Add the yeast you mixed with lukewarn water if relevant. Use warm water to mix the puff puff substances if you want it to rise quicker.
Keep blending until the batter is easy however no longer too watery to waft from a spoon. The mix need to be a great deal thicker than pancake batter.

Cover the bowl with aluminum foil and make sure it is hermetic by using pressing the rims of the bowl.
Leave to rise for approximately 45 minutes. When OK to fry, the Puff Puff batter ought to have risen in amount and will have some air bubbles.
Pour a few oil in a deep pot and allow to warmness up. It’s not beneficial to apply a deep fryer for Puff Puff because of the netting however in case you want to apply it, set the temperature to one hundred seventy°C.
Note: The oil should be at the least three inches deep. This is so that the puff puff turns into spherical whilst scooped into the oil. You do not want to turn out to be with flat Pancakes.Image result for puffpuff

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