For about 25 balls of Puff Puff, the size in the photo above, you will need:
- 2 cups (250g) of Plain Flour
- 2 teaspoons of yeast (the one used in baking bread)
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar (or to your taste)
- 3 pinches of salt
- Lukewarm water (for mixing)
- Vegetable Oil (for frying)
Before you’re making the Nigerian Puff Puff
If your yeast is the sort that seems like tiny pebbles or is like paste, blend it with lukewarm water and set apart. You will add it later when you have brought water to the Puff Puff mix. If your yeast is in powder shape, then upload it while you upload the alternative dry components to the flour (as stated beneath).
Put the flour in a bowl, add the floor nutmeg, powdered yeast, sugar and salt. Mix some of these collectively.
Add water in small quantities and mix the lot through hand until you’ve got a very good combo of all the substances. Add the yeast you mixed with lukewarm water if applicable. Use heat water to mix the puff puff components in case you want it to rise faster.
Keep mixing till the batter is clean but now not too watery to go with the flow from a spoon. The blend ought to be lots thicker than pancake batter
Cover the bowl with aluminum foil and ensure it is hermetic by urgent the rims of the bowl .
Leave to upward push for about 45 minutes. When OK to fry, the Puff Puff batter need to have risen in amount and could have a few air bubbles.
Pour some oil in a deep pot and allow to heat up. It’s no longer really helpful to use a deep fryer for Puff Puff because of the netting but if you want to apply it, set the temperature to one hundred seventy°C.
Note: The oil should be at the least 3 inches deep. This is in order that the puff puff will become spherical when scooped into the oil. You don’t need to become with flat Pancakes. Lol
Test that the oil is hot enough by placing a drop of batter into the oil. If it sizzles and springs up to the surface of the oil, then the oil is hot enough. If the oil isn’t always hot sufficient, the batter will pass right down to the bottom of the oil and live there.
When the oil is warm sufficient, scoop a few batter into the oil together with your hand by urgent the batter to pop out from between your thumb and index finger. .
Put in more scoops of the batter, as a good deal as the gap in the frying pot will allow without overcrowding.
Once the bottom of the puff puff has grew to become golden brown, turn the ball so that the topside may be fried as nicely.
When each aspects are golden brown, take out the puff puff balls and vicinity in a sieve. If you want to reduce the oil for your Puff Puff as tons as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil at the puff puff.
That’s how the Nigerian Puff Puff is made. Serve with a chilled drink. Feel free to pinnacle it up with jam and other condiments you usually eat doughnuts with.