Guide To Serve Puff Puff Recipe With Milk And Egg Easy

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Craving a delightful and fluffy West African treat? Look no further than puff puff! These golden-brown spheres are not only delicious but incredibly versatile, perfect for enjoying as a snack, dessert, or even breakfast. This recipe takes a classic approach using pantry staples and provides clear instructions to achieve that ideal puff puff texture.

Ingredients:

HOW TO MAKE PUFF PUFF WITH EGG / MILK & SELF RAISING FLOUR  AUTHENTIC NO  YEAST PUFF PUFF RECIPE
HOW TO MAKE PUFF PUFF WITH EGG / MILK & SELF RAISING FLOUR AUTHENTIC NO YEAST PUFF PUFF RECIPE

2 cups all-purpose flour

  • 1 cup warm milk (not hot)
  • 1/2 cup granulated sugar
  • 1 teaspoon active dry yeast
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • Vegetable oil for frying

  • Instructions:

    1. Activate the yeast: In a large bowl, combine warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This activates the yeast, ensuring your puff puff rises beautifully.

    2. Combine the dry ingredients: In a separate bowl, whisk together flour, nutmeg (if using), and salt.

    3. Make the batter: Slowly incorporate the dry ingredients into the wet ingredients (yeast mixture) along with the beaten egg. Use a hand mixer or whisk to create a smooth and slightly thick batter. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 45 minutes to an hour. The batter should double in size.

    4. Prepare for frying: Heat enough vegetable oil in a large pot or deep fryer over medium heat. You can test the oil temperature by dropping a small cube of bread. If it sizzles and floats to the surface immediately, the oil is hot enough.

    5. Fry the puff puff: Once the oil is hot, use a spoon or a small ice cream scoop to scoop portions of the batter, gently dropping them into the hot oil. Don’t overcrowd the pot, as this can affect the temperature of the oil. Fry the puff puff for 2-3 minutes per side, or until golden brown.

    6. Drain and enjoy: Use a slotted spoon to remove the puff puff from the oil and transfer them to a paper towel-lined plate to drain excess oil. Let them cool slightly before serving. You can enjoy them plain, dusted with powdered sugar, or drizzle them with melted chocolate or honey for an extra treat.

    Tips:

    For a richer flavor, you can substitute 1/2 cup of the milk with full-fat coconut milk.

  • Don’t overmix the batter. A few lumps are okay!
  • Adjust the frying time based on the size of your puff puff.

  • Nutrition Facts (per puff puff, approximate):

    Calories: 150

  • Fat: 7g
  • Carbohydrates: 20g
  • Sugar: 10g
  • Protein: 2g

  • These values are estimates and may vary depending on the ingredients used.

    Conclusion

    Making puff puff at home is easier than you think! With this recipe and a little practice, you’ll be whipping up these delightful treats in no time. They’re perfect for satisfying your sweet tooth or sharing with friends and family.

    Frequently Asked Questions (FAQs):

    1. Can I use instant yeast instead of active dry yeast?

    Yes, you can! Substitute 1 teaspoon of instant yeast for the active dry yeast. However, you won’t need to activate it. Simply combine it with the dry ingredients in step 2.

    2. My puff puff isn’t rising! What went wrong?

    There are a few reasons why your puff puff might not be rising. The most common culprit is inactive yeast. Make sure your yeast is fresh and check the expiration date. Additionally, ensure the milk is warm but not hot. Hot milk can kill the yeast and prevent it from activating.

    3. How can I store leftover puff puff?

    Puff puff is best enjoyed fresh. However, they can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for a few minutes to restore their crispiness.

    4. Can I make puff puff gluten-free?

    Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum or another binding agent for the best results.

    5. What other flavors can I add to my puff puff?