Do you want to make puff puff and you do not know how to, yes it could be easy and also hard to make? When I say it is easy it is because mixing it can be less complicated if you want it to be, it is a straightforward process until you start doing otherwise. You simply have to follow the instructions on this post if you want to make a really fluffy puff puff. It is only difficult when you do not follow the step that I will be giving you.
Ingredients for making puff puff
These are the ingredients for making puff puff and note that this varies because the quantity always determines.
- 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 make the Nigerian Puff Puff
Note that there are different kinds of yeast and if yours looks like tiny pebbles or is like paste, you have to do the mixture with lukewarm water andkeep it aside, afterwards add water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour.
Directions for making puff puff
- Put the flour in a bowl, add the ground nutmeg, powdered yeast, sugar, and salt. Mix all these together.
- Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarm water if applicable. Use warm water to mix the ingredients if you want it to rise faster.
- Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).
- Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).
- 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.
- Pour some oil into a deep pot and allow it to heat up. It’s not advisable to use a deep fryer because of the netting but if you want to use it, set the temperature to 170°C.
- Test that the oil is 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.
- When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.
- Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
- Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
- When both sides are golden brown, take out the balls and place them in a sieve. If you want to reduce the oil as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
When these steps are followed accurately be rest assured to have your delicious puff puff.
