Puff Puff Meaning
Ingredients For Puff Puff
Believe me when I say that making this recipe is as fascinating as it is delicious. The nicest part about this dessert is that only a few ingredients are required. You may already have the following items in your pantry:
- Flour – A household staple that isn’t just for baking. It’s also fantastic in a variety of savory dishes.
- Yeast – This is the lifeblood of the dish. This is necessary for the dough to rise and have an airy, fluffy texture.
- Warm water- is an important ingredient of any dough recipe. It’s what we’ll use to make our treat. It’s critical to have precisely the proper amount of warmth. We’ll destroy the yeast if we use water that’s too hot or too cold.
- Sugar – Common table sugar you can easily find in any grocery store.
- Cooking oil – We’re gonna need a lot of oil for deep frying the puff puffs.
- Salt – This item should be kept as far away from the yeast as possible. It basically destroys or deactivates the yeast. This can also be done after the dough has risen.
How To Make Puff Puff
Below are some Tips & Tricks in making this snacks;
- Soft Puff: Add 1-2 tablespoons additional water to make it soft. After it has been out for a while, some individuals find it difficult.
- Crunchy, not soggy: Do not overcrowd the frying pan; additional oil will absorb and make it mushy.
- If you’re watching your salt intake, you can reduce the amount of salt you use to roughly 1 teaspoon.
- If your residence is too cold, turn on the stove for about 2-3 minutes until it is warm. Then turn it off and wait for the puff puff to rise up alongside it.
- Alternatively, preheat the oven, turn it off when it’s hot, and wait for it to cool. Allow it to rise in the oven until it is warm but not hot. After 30 minutes, check to see whether it’s still rising.
How to Make Puff Puff with Pepper
This scrumptious snack recipe is just what everyone craves. It’s a peppery fried batter with a sweet center. For this recipe, you just add pepper to the general ingredients
Just Cut the habanero pepper into tiny pieces and add the batter of the recipe below. Make sure you stir very well.
How to Make Puff Puff with Milk
Milky puff puff is high in calories but a lot of people enjoy it. However, the addition of milk to this recipe makes it sweeter and softer. Add the milk to the to step 2 below and proceed with the full recipe.
Why Is My Puff Puff Flat? OR Why Did My Puff Puff Not Rise?
It could be any of the following reasons;
- You added to much water during mixing and the consistency of your batter is too watery.
- You did not add enough yeast or maybe the yeast has expired or has been open for too long.
- You’re not moulding the batter well when scooping into the hot oil
- You added too much yeast (which may have caused the dough to become flat)
How To Avoid That: When adding water to your puff puff dry ingredients, it’s better to do it slowly-add a little water at a time and then mix to see if the thickness is okay Slowly add water and mix, until you get the thickness of pancake batter.
Yeast is manufactured with expiry date and it can also go bad due to storage Always check the expiry date on the yeast container before adding it to your puff puff mix. Also, it is possible for yeast to go bad while not expired.
Baking experts at RedStarYeast advise that opened pack of dry yeast should be kept in the fridge and used up within 4 months (if in the fridge) or 6 months (if stored in the freezer).
Why Is My Puff Puff Soaking Oil?
Maybe the oil is not hot enough and so caused it to deflate OR you placed the fried ones in a container where the excess oil got soaked up by the puffs.
How To Avoid That: Fry them in enough oil – a guide is to fill a deep pot with about 4 inches level of oil. If the oil is not enough. it can result in flat puff puffs.
Place fried puff puffs in a container that will allow excess oils to drain out, such as a strainer, basket or colander. You can also put them in a bowl that’s lined with kitchen serviettes which will soak up the excess oil.
To know if the Oil is hot enough for frying always start by pre-testing the oil temperature -drop the first puff puff dough ball into the hot oil and see what happens. If it floats. the oil is hot enough but if it sinks to the bottom of the pot, the oil is not hot enough.
Why Is My Puff Puffs Hard And Not Fluffy?
You didn’t add enough water during mixing. Get familiar with the correct batter thickness for puff puffs, which should look like pancake batter if your puff puff batter is too thick, add a little more water next time. Try adding one or two tablespoons more and see how it comes out.
How Do You Mould Puff Puff To Get Perfect Round Shapes?
There’s an art to making a perfectly round puff puff and it comes with technique and practice. In order to make them come out round, you need practice and patience. Here are some tips:
Method 1: Use your hand to scoop the puff puff batter, Next, make a fist (still with the batter in hand) and then point your hand into the top of the pot and squeeze out a ball of puff puff dough either through the opening by your thumb or the one by your little finger.
Method 2: Use a spoon. If you don’t want to get batter in your hand, you can use a deep scooping spoon to scoop the batter. Unless you’re a seasoned puff puff maker, a wide spoon will give you perfectly round puff puff.
Suggestions For Serving
Puff-puff is commonly consumed as a breakfast, snack, or side dish. They’re delicious with or without a side dish, regardless of when you eat them.
Pepper sauce is a must-have for me. If you don’t want to use your hands, scoop the dough into the oil using a spoon. It is still delectable!
Puff puffs have the advantage of being sweet or savory. It works well as a snack, an appetizer, or a dessert.
It’s something I frequently eat as a snack or an appetizer. Some people enjoy it simply as a dessert with a dusting of powdered sugar.
You can also serve with chilled juice or soft drink.
Storage And Reheating
You can store leftover in the fridge or freezer. Just put them in a container with a tight covering or zip lock bag. They can be safely stored for 2-3days this way.
Inside a freezer with constant electricity, they can store well for up to 2 months. If not in a fridge or freezer, fried puff puffs will be good (without spoiling) for 1 or 2 days.
Reheat cold puff puffs (in a Microwave for about 20 to 30 seconds) when ready to use. If you don’t have a microwave, you can drop them in hot oil in medium heat for only a few seconds (note that refrying in oil dries the puffs a bit).
You can also reheat them in an oven – preheat the oven at medium heat, wrap or cover the puff puffs in an aluminum foil and then place them inside the oven for 15 to 20 minutes.
If you tried out the puff puff recipes, I’d like to hear from you in the comment section below.
- Warm water
- Egg (optional)
- White flour
- Onion (optional)
- Salt (pinch of salt)
- Vegetable oil
- Nutmeg (cinnamon)
- Mix water and sugar in a large bowl.
- Sprinkle yeast over warm water and leave for 5mins to soften, mix in yeast and leave for another 10mins until it begins to get foamy.
- Stir salt and flour into yeast mixture. Beat well to make a smooth batter.
- Cover it and leave to rise for at least 2hrs. If you like you can leave it longer than that.
- Pour vegetable oil in a deep pan and place on medium heat. Add onion now to test how hot the oil is, it gives a nice flavor but optional too.
- Scoop the mixture with your fingers and transfer to the pan of oil.
- Fry the puff-puff for about 3mins on each side, turning when they are browned.
- Remove from pan and drain.