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.
7.     When the oil is hot enough, scoop some batter into the oil with your hand.


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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