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May God keep you for this generation. The yeast could be the problem, maybe it has gone bad. For 6 kilos of flour, multiply all the other ingredients by 12.
Yes, you can add milk to your puff puff. The basic ingredients in Nigerian-made puff puffs show that the snack does not contain enough protein. The cause of a hard shell puff puff is the lack of attention to the mixture of the puff puff batter. If your batter is too thick, you will definitely not get a result that suits your taste.
Why Is My Puff Puff Soaking Oil?
Secondly, you might just be frying the dough for too long. Try taking the balls out a minute or so earlier. Finally, try cutting back on the salt to keep your puff puffs moist and flaky. If your puff puffs come out too hard or chewy, don’t worry. There are easy ways to troubleshoot a dense puff puff.
Puff puffs have the advantage of being sweet or savory. It works well as a snack, an appetizer, or a dessert. 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.
Puff Puff - Nigerian Puff puff Recipe
We’ll destroy the yeast if we use water that’s too hot or too cold. If you are using a fast action yeast, you don’t need to proof the yeast, just add to the flour. Once the mixture has risen and doubled in size, you then move on to frying. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
To reheat, put in the microwave and start with 30 seconds then additional 30 seconds, or till heated through. Don't overheat as it can then dry out and become hard. Yes you can, but store it in the refrigerator before it starts to rise. The low temperature of the fridge will slow down the yeast and make it rise slowly. No dear, you can't use baking powder, you either use fresh baking yeast or dry baking yeast. What's the recipe for the crunchy outside but fluffy inside puff puff?
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Yes you can, but if using evaporated milk , pls dilute with water. Are you sure you followed it ''as it is'', 'cos you can't go wrong with this recipe. Mix for about 5 minutes or until there are no lumps in it, and the batter is smooth, but it should not be watery.
Check batter after 35 minutes to ensure it's rising. It's commonly served as a snack with drinks like orange juice, carrot juice, sorrel drink, and other types of refreshing drinks. Take out of oil and drain on kitchen towel covered plate. The detailed ingredient list, measurement, and directions are in the recipe card at the bottom of this post. Tnks aunty Nky for what u r doin for our ladies, jst wanted to ask u if u can pls help with a recipe for homemade sandwich, burger and pizza. I've never added eggs but if you want to, you can add 3 eggs to this measurement, but reduce the amount of water you'll be using.
FAQ About Nigerian Puff Puff
If you have some leftover puff puffs, package them in a freezer bag or container with a tight cover and put them in the fridge or freezer. Another popular way I’ve seen my Congolese friends eat puff puff is with peanut butter. While I’m not a huge fan of this combo, my sister absolutely loves it. For a more delicious treat, you can eat your puff puff by pouring some fluffy chocolate frosting on the finished product. Granulated Sugar – Adding granulated sugar to the flour will give the puff puff a sweet taste. Puff puff, as it is called in Nigeria, is a soft, spherical-shaped African snack made of basic ingredients such as; flour, sugar, and yeast.
Put the flour in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Continue mixing your batter and adding water until you get a thicker consistency than a pancake mixture . You want it to be smooth and light but not runny. When you are ready to eat some more puff puff, put it in a microwave to warm and serve it with your favorite drink.
This article has been viewed 61,204 times. Mix until it's smooth and not lumpy.
When one side is fried to a golden brown, flip the balls to the other side and fry till golden brown. Try our recipe above and always make sure that you do an ''oil test'' before you start frying the batter. If you’re using fresh yeast, dissolve the yeast with a little warm water and set side.
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