Guide To Prepare Puff Puff Recipe For 500G Flour Simple

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Craving a delightful and fluffy West African treat? Look no further than puff puff! These golden spheres are a staple in many African countries and are perfect for satisfying your sweet tooth. They’re incredibly easy to make, requiring minimal ingredients and time, yet deliver a burst of flavor in every bite.

This recipe caters to a generous batch, using 500 grams of flour. Feel free to adjust the quantities based on your needs.

puff puff recipe with milk & egg / How to make g flour puff puff   African snacks
puff puff recipe with milk & egg / How to make g flour puff puff African snacks

Ingredients:

500 grams all-purpose flour

  • 250 grams granulated sugar
  • 1 teaspoon active dry yeast
  • 1 teaspoon nutmeg (freshly grated preferred)
  • ½ teaspoon salt
  • 350 ml warm milk (around 115°F/46°C)
  • Vegetable oil for frying

  • Instructions:

    1. Prepare the Dough: In a large bowl, combine the flour, sugar, nutmeg, and salt. Ensure everything is evenly distributed.
    2. Activate the Yeast: In a separate bowl, whisk together the warm milk and yeast. Let this mixture sit for 5-10 minutes, allowing the yeast to activate. You’ll see it become foamy on top, indicating it’s ready.
    3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients bowl. Using a spatula or wooden spoon, gently mix everything until a soft dough forms. If the dough feels too dry, add a tablespoon of milk at a time until it reaches a smooth, slightly sticky consistency.
    4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and elastic.
    5. First Rise: Place the dough in a greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours. The dough should double in size.
    6. Shape the Puff Puff: Once risen, punch down the dough and transfer it to a lightly floured surface. Pinch off small pieces of dough and roll them into balls, roughly the size of ping pong balls. Tip: Slightly wet your hands to prevent the dough from sticking.
    7. Heat the Oil: Fill a large pot or deep fryer with enough vegetable oil to come halfway up the sides. Heat the oil over medium heat until it reaches 350°F/175°C. You can test the temperature by dropping a small piece of dough into the oil. If it sizzles and floats immediately, the oil is hot enough.
    8. Fry the Puff Puff: Carefully drop a few balls of dough into the hot oil. Don’t overcrowd the pot, as this can lower the oil temperature and lead to uneven frying. Fry the puff puff for 2-3 minutes, turning them occasionally, until golden brown on all sides.
    9. Drain and Cool: Transfer the fried puff puff to a paper towel-lined plate to drain excess oil. Let them cool slightly before enjoying.

    Nutrition Facts (per puff puff, approximate):

    Calories: 150

  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 20g
  • Sugar: 12g
  • Protein: 2g

  • Note: These are approximate values and may vary depending on the specific ingredients used.

    Conclusion

    Puff puff is a delightful treat that’s perfect for any occasion. They’re a crowd-pleaser at parties, a delicious after-school snack, or a satisfying anytime treat. With their simple ingredients and quick preparation time, you can whip up a batch of puff puff whenever the craving strikes.

    Now that you have this fantastic recipe in your arsenal, get ready to indulge in the fluffy goodness of puff puff!

    Frequently Asked Questions (FAQs):

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

    Yes, you can substitute active dry yeast with instant yeast in a 1:1 ratio. However, there’s no need for a separate activation step with instant yeast. Just combine it directly with the dry ingredients.

    2. What if my puff puff isn’t rising properly?

    There can be a few reasons for this. First, ensure your yeast is fresh and active. Second, make sure the milk is warm enough to activate the yeast, but not scalding hot. Finally, double-check that your dough has enough time to rise in a warm place.

    3. How can I store leftover puff puff?