CLASSIC PUFF-PUFF
Ingredients
600 g all-purpose flour
10 g instant yeast
150 g sugar use as desired
½ tsp salt (to taste)
3 TBS of Powdered milk
550-650 ml Lukewarm Water
1 tablespoon chilli flakes substitute with 1 teaspoon cayenne pepper
1 teaspoon grated nutmeg optional
Vegetable oil for frying
Instructions
In a shallow bowl, add flour and salt together (combine salt with flour first)
Add other dry ingredients and combine well
Add lukewarm water to the dry mixture in bits to form a batter. You can add 500g at first then check if it needs more water. (the batter should not be runny and it shouldn't be thick as well, find a balance in between the two)
Cover the bowl with a cling film or a damp towel and place in a warm place to proof. (Till batter doubles in size usually between 35 to 45mins You can leave it longer if you want)
Once the mixture has risen and doubled in size, you then move on to frying.
How to fry puff puff
on medium-high heat, add enough oil to a frying pan and heat till hot (about 4 inches high). Drop a tiny bit of batter in hot oil to test and if the batter floats to the top of the heat then it is ready to use.
Method on how to scoop batter to oil with your palm:
Dip your hand in the water to wet it a bit, shake off excess
Dip your hand in batter, draw the batter towards the bowl and yourself
Keep the batter in between your fingers and palm
Squeeze batter in-between your palm and allow it to drop freely into the oil
Don’t overcrowd the oil
The batter should float to the top of the oil, this is where the magic start, (reduce the heat a bit at this point so that puff puff can fry through and be well done)
Fry puff puff on both sides till golden brown
Repeat the process till you have exhausted the batter
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