Fay Foods Puff Puff Mix 650g

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Hi dear, thanks for this, been wanting 2learn. God bless. I just made it (Infact still in the kitchen) and it didn't turn out so well. The batter didn't rise after 3hrs and it's flat in instead of round, I think it's cause it didn't rise. Please leme know what my error was. Already boasted to my colleagues that i'll be making some puf. Finally…someone who believes in adding baking powder to puff-puff. After over 50 trials (not kidding) of trying to make puff-puff with yeast and it still didnt feel right. My sister, I was about to give up accept i was jinxed with regards to puff puff making until i stumbled into your blog. The picture of the puff puff on your blog convinced me that this had to be it..off i went to the kitchen and followed your recipe to the later and tadaaa..it came out beautiful. Taste is great, Nice texture on the inside and crust. U are a genius Sisi..! Thank you for sharing such wealth and now I can shout hallelujah, Sisi, has delivered me! Reply If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added 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 (as mentioned below). Directions

Hi!! Unfortunately it doesn’t matter how much oil you use, that will not change the absorption rate. Just understand that puffpuff should be treated as occasional treats if you are trying to lose weight. If you want to avoid deep frying all together you can try this version I have here There are slight variations in recipe across Africa. This one here is a Nigerian Puff Puff which is pretty similar to Sierra Leone Puff Puff. Liberians call them kala, Ghanians call them Bofrot and they are known as Mikate in Congo and Beinye in Cameroon. When the puff puff balls are golden all over, take them out and place in a sieve lined with paper towels. 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 puff puff ingredients if you want it to rise faster.Puff puff dough usually takes about 45 minutes to an hour to rise, depending on the temperature of the environment.

Hiya, I followed your instruction to letter, awesome round golden brown result! However, please can you advise on how to avoid puff being oily, really don’t want to squeeze to expunge the oil. Many thanks, Hi thank yiybforbthe recipe. I noticed that the quantity of water you used in the video is completely different from the quantity you stipulated in the recipe. I’m confused, which is the correct quantity to use? 1 1/3 + 1/3 or 2 cups of water? Thank youDeep fry so you get a well-rounded shape. Depending on the size of the balls you intend to make, make the oil at least 3 inches deep in the pot.

I have avoided puff-puff all my life because it just seemed like one of those ‘easy’ foods that i would totally bungle. That you kuku wrote measurements in grams gaan sef didn’t help my confidence because I usually measure in cups and spoons. I sha measured with eye and it wasn’t bad at all…a little too sweet but we thank God it was sugar that was in excess (it could have been worse). It was a little crisp on the outside, soften when it cooled though but i nailed it i think. I can’t say its an activity i would jump at in the nearest future but at least i know i can do it. Thanks SJ, with you i can now say i’ve conquered puffpuff Reply Cover the puff puff batter and leave in a warm place for at least 1 hour until it has doubled in size. How to Make Crispy Spring Rolls at Home (w/ Ingredients and Recipe for Making Plenty for a Wedding or Party I was born and raised in London, but my parents grew up in Nigeria, so I ate a lot of traditional Nigerian food during my childhood. We’d often eat Jollof rice, fried rice, obe ata, dodo and more. First, you’ll start with warm (but not hot!) water in a mixing bowl. If the water is too hot, it can kill the yeast. And we want that yeast to be as active as possible to make these really puff! Next, add salt, sugar, and active dry yeast to the water in the bowl.Sugar: The amount of sugar can be varied depending on your preference. Use 200g of sugar for a savory flavor, 230g for a slightly sweet flavor and 250g for extra sweet puff puffs. When the oil is hot enough, scoop some batter into the oil with an ice cream scoop. See video below. It’s me again! @9jafoodie . So determined to get this right, I watched your video(which I probably shoulda done before whining. ?). Anyhoo, from it, I guessed I kept it over an hour and added just a dash too much water. So I redid it and yes! They came out gorgeous and fluffy as well as very yummy! As usual, Na you Biko!???