PUFF-PUFF
PUFF-PUFF
Recipe
Flour - 500g
Sugar - 4 Table spoonfuls
Yeast - 1 Tablespoon
Salt - 3 Pinches
Nutmeg
(Optional)- 1 Teaspoon ground nutmeg
Lukewarm
water - 600ml
Vegetable
Oil - (for Frying)
Directions
1. Filter the
flour in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all
these together.
2. Add water in
small quantities and mix everything by hand till you have a good blend of all
the ingredients.
3. Keep mixing
till the batter is smooth but not too watery to flow from a spoon.
4. Cover the
bowl and leave to rise for about 45 minutes. When Ok to fry, the Puff-Puff
batter should have risen in quantity and will have some air bubbles.
5. Pour some
Oil in a deep pot and allow to heat up.
6. Test the oil
that it’s hot enough by putting a drop of batter into the oil, if it sizzles
and comes up to the surface of the oil, then the oil is hot enough. If the oil
is not hot enough, the batter will go down to the bottom of the oil and stay
there.
8. Once the
underside of the Puff-Puff has turned golden brown, flip the ball so that the
top side will be fried as well.
9. When both
sides are golden brown, take out the Puff-puff balls and place in a sieve. If
you want to reduce the oil on your Puff-puff as much as possible, then line
your sieve with paper towels. The Paper towels help soak away the excess oil on
the Puff-puff.
Note: For sweet pastry
(special Puff-puff served as small chops), add milk, red Chili, Onion, egg and
nutmeg.
FOR LARGE
QUANTITY PUFF-PUFF
FLOUR - 6
paint plastic
SUGAR - 1
paint plastic
YEAST - 12
table spoon
SALT - 1
table spoon
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