Next is Puff Puff
Puff Puff
Makes about 40+ medium sized puff puff
500g plain flour
100g Sugar
2 levelled teaspoon dry yeast of 10g fresh yeast
2 cups or 300ml lukewarm water water ( more or less until you get the consistency as shown in the picture below)
Half teaspoon of salt
Vegetable Oil (for frying)
Tip: You can double or reduce the quantity of all the ingredients to suit your need
Directions:-.
1. If you're using fresh yeast, dissolve the yeast with a little warm water and set side.
2. Pour the flour into a big bowl, add the ground nutmeg, sugar, salt and the dry yeast(or fresh yeast mixture) and mix together.
3. Now add the water, bit by bit and mix thoroughly. Puff puff is usually mixed by hand, but you can also mix with a flat wooden spoon. Mix for about 10 minutes or until there are no lumps in it, and the batter is smooth , but it should not be watery.
4. Cover the bowl (airtight) with a clean dry cloth or aluminum foil and leave the batter to rise for about 45 to 50 minutes.To know if the batter is ready for frying, you will notice some air bubbles on it and also that the batter has doubled in size and is little thicker and stretchy.
5. Now, heat up some oil in a deep pot, the oil should be deep enough to cover an egg, so that when you drop the batter into the pot, you won't get a flat puff puff.
6. Now do an oil test. This is done by dropping a little of the batter into the oil.The oil is ready when the puff puff rises to the top.
7. Scoop the batter into your palm and drop into the oil by pressing the batter between your thumb and your fore finger(that's the finger closest to the thumb). To prevent spills, bring your hand closer to the pot.
8. Fry until brown.Then transfer onto a sieve lined with pape towels (serviettes) and your puff puff is ready..Enjoy
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