Fay Foods Puff Puff Mix 650g

Product Information

When it has doubled in size, the dough is cut for portions, rounded and gets a short rest, then shaped to its final form, and deep fried after a longer rise. The yoghurt adds softness and fluffiness to the pastry, thereby making it softer (as ordinarily, the baking powder used as rising agent produces puff puff that has the texture of Buns). Could you kindly assist in measuring the water in grams or mls just the way you give flour measurement in metric. Coat the puff puff: If desired, you can roll up the finished products in table sugar or powdered sugar to make it sweeter.

Shape: Shaping the puff puff into balls can be tricky, and it takes a bit of practice, so don’t worry if they are not all perfectly shaped like balls. Serving: 2 puff puffs | Calories: 351 kcal (18%) | Carbohydrates: 75 g (25%) | Protein: 9 g (18%) | Fat: 1 g (2%) | Saturated Fat: 0. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.This is an overview of how to make puff puff but for a detailed recipe and instruction check the recipe card. NOTE: Puff puffs served as a party or wedding small chops are made in much smaller dough balls and will result in getting double the number of fried puff puffs. Hi Frank, you can watch the video above for how I made the puff puff round by passing it through my fist. Sometimes, it makes sense to want to boost the nutritional value of your puff puff, such as packing on proteins by adding milk and/ or eggs.

Today, I’m teaching you how to make Puff Puff from Nigeria and encourage you to follow the story through Barriguitas de Vieja from Puerto Rico and Beignets from New Orleans. Puff puff dough usually takes about 45 minutes to an hour to rise, depending on the temperature of the environment. Savory puff puff can be paired with toppings like grated cheese, seasoned ground beef, or chopped vegetables like tomatoes and onions. If you’re not satisfied with the temperature, gradually warm up in 20 seconds increments till it reaches your desired temperature.I have also always thought the God of Puff puff was against me, then stumbled on your precise and easy to follow recipe ……thank you for saving my pride! 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. If using an oven, preheat your oven to 200 degrees then place your puff on a baking tray, cover with a thin foil and let it sit for 10 minutes. Cover batter with plastic wrap or a kitchen towel and place in a warm environment to proof for 45minutes.