Fay Foods Puff Puff Mix 650g

Product Information

The obvious reason for a watery puff-puff is adding too much water or milk to the batter. Therefore, when mixing ingredients, adding water or milk to the batter should be done gradually. Does puff puff contain milk?

After you have activated the yeast, it’s time to make the batter. First, add flour, a bit of nutmeg, and ground pepper to the mixing bowl. Stir everything together until just combined. Be careful not to overmix the dough here, as it can result in tough puff puff, and no one wants that! Step 3: Heat up the oil and scoop the batter into the hot oil to make the balls. Place the fried Puff Puff on paper towels to absorb the excess oil. Expert Tips The perfect puff puff is round, light golden brown, fluffy inside, soft, and sweet. It should not be yeasty neither should it be soggy.

Once the dough has risen, heat oil in a saucepan or deep fryer, then scoop the dough into your hands and squeeze it into the oil to form a ball. Repeat this with the remaining dough and cook for about seven minutes or until golden brown on medium heat. Cover the bowl with aluminum foil or plastic film and place in a warm place to rise for 45 minutes or till double in size.

Experience: I have made Puff Puff countless times. Before, I couldn’t scoop the batter properly into the oil with my hands but with lots of practice, I finally mastered it. If there’s someone who could teach you the ABCs of making Puff Puff, it’s me!Don’t add the batter in cold or warm oil. Else the puff puffs will scatter and not take the round shape. Make sure that the oil is heated enough. You may test by adding a drop of batter first. If it rises to the top, the oil is heated sufficiently for deep frying. Vegetable oil is commonly used for frying puff puff due to its neutral flavor and high smoke point.

Firstly, milk adds flavor and richness to the puff puff dough. The natural sweetness of milk can replace the need for additional sugar and also complements the other ingredients well. Secondly, the fat and protein in milk contribute to the structure and texture of the puff puff. The milk protein forms a complex network with the gluten in the flour, resulting in a more elastic dough that can hold air bubbles better. Additionally, the fat in milk adds richness to the puff puff dough, which can make it more tender and flavorful. Lastly, milk helps the puff puff retain moisture, making it softer and more tender.I like my puff puff the traditional way it’s made, basic with nothing extra in the ingredients (no pepper, no eggs or milk). But some people are just so bougie and want some extras in their puff puff, and that’s okay. Leave it to Rise: Cover the mixture and keep it aside for the next 30 minutes to 1 hour (maximum of 2 hours), by which time it should rise to about double its former size.

Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol I didn’t scoop in too much batter cos I was struggling to manage scooping, frying and photography at the same time… This recipe makes about 24 medium-sized puff puffs OR 48 to 50 small/ mini puff puff balls. 500 grams (½ KG) Flour Puff Puff Recipe: Ingredients and Measurement Fry until the bottom of the puff puffs are golden brown, then turn them around and fry the top side till golden brown too. Heat vegetable oil in a frying pan on medium heat. Remember it is deep-frying, so ensure your frying pan can accommodate about 3-inches oil without spilling over after adding your puff-puff.Next, cover the dough with a clean cloth. Make sure the cloth does not touch the dough as it will rise later. Use a cloth to cover the dough rather than plastic wrap or a lid because the dough needs air to grow. Then, leave the dough to rise in a warm place for 1 – 1 hour 30 minutes. Puff Puff is not dessert so resist the temptation to make it too sweet. It should be slightly sweet so it can be eaten in sweet or savory meals.