Fay Foods Puff Puff Mix 650g

Product Information

Heat the Oil: Place a deep pot on the cooker/ stove and turn on to medium heat. Next, add some oil up to 3 to 4 inches (5 centimetres) level. Use enough oil to fry the dough, about 4 inches level oil. If the oil is not enough for the dough to float in, then the bofrot will be flat. You will need 90-120 minutes to let the batter rise making the total cook time 2.5 hours however it is worth the time. Your puff-puff can be flat due to the amount of time it is left for it to rise. Depending on the kind of yeast used (ensure yeast is not weak or expired), the puff-puff batter should not stay longer than 45 minutes – 2 hours to rise. For example, the instant active dry yeast used in the recipe above takes a maximum of 1 hour to rise, while dry yeast can take up to 2 hours. EXTRA NOTE WHEN USING YEAST: If you use yeast that has gone bad or expired, your puff puff mix/ batter will not rise, and you’d have wasted the whole ingredients. Instead of risking to add the yeast into everything, it’s better to do the above proofing process to first test whether the yeast is good or bad.

May be you left the puff puff batter to stay too long before frying (it could have over-risen to the max and fallen). Try reducing how long you keep the puff-puff after mixing (before frying). Deep 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.Use a spoon instead to scoop the dough into the oil if you do not want to use your hands. It still tastes delicious! Fry only when the batter is risen and at least double in size. Ideally, it should rise to about 3 times its size. I like my puff puff the traditional way it’s made, basic with nothing extra in the ingredients (no pepper, no eggs or milk). But some people are just so bougie and want some extras in their puff puff, and that’s okay. I made Puff Puff for the first time ever using the recipe and OMG, it came out great. The first set was a bit overcooked because i forgot to turn the stovetop to medium but i corrected with the second batch and the others thereafter and they came out awesome. Thank you for sharing the recipe. I do have to say that i have never been let down each time i use your recipes. Thanks a million.

In one hand, scoop a ½ handful of the mixture and squeeze it into the heated oil. Fry until brown. With a slotted spoon, remove the puff puff and let it dry. Repeat until you have used all of the batter.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. Make sure the oil is hot before dropping the dough into the it. To prevent the dough from soaking the oil. When ready to reheat the bofrot, you can warm it in the microwave for 10-20 seconds or until they are warm throughout. Another option is to reheated them in a preheated oven for about 10-15 minutes. How to Make Bofrot Mix If you would like a fool-proof recipe for Puff Puff that you can make over and over again, you’ve come to the right post. Trust me when I say that cooking these puff puffs is as mesmerizing as it is tasty. The best part about this treat is that it only needs a handful of ingredients. You might already have these in your pantry: