The best and easy way of making puff puff without yeast. This is to solve the time spending on getting the snack ready when in emergency .
Whenever am in an occasion , gathering or being presented with puff puff, the very first thing that comes to my mind is ‘chop-chop’.If you have being to West Africa or a party held by someone from the side of the world West Africa, you must have seen or presented with a puff or fried dough as it is generally called.
Fried dough is a West African snack that is seen everywhere, sold in streets , in shops made available in parties and usually comes in different sizes, shapes and also different names .As a Nigerian, right here we call it puff puff.
In our next common boundary country which is Ghana, call it Bufrot (toghei),Ivory coast call it Bofloto , in Congo, it is called Mikate, in Zambia it is called Vitumbuwa. this same way it has different names in West Africa ,the same way the recipe they use in preparing it slightly differs.This recipe i will teach you is the Nigerian version of banana puff, coconut puff puff, fruity puff puff etc.Puff puff is much useful and makes a party stress -free, in a case of one that is always busy at work ,one can make puff puff for birth days and friends gathering .
The first time experience i tried making puff puff by myself as a beginner, i just went to a bakery supply store and made a demand of puff puff ingredients without knowing exactly what and what i needed. And at the end of the day, it came out funny.
This is because i did not know how to go about things like the necessary and quantity of recipe, how to mix the ingredients, i was just mixing things blindly, how to scoop, and most importantly the level of heat while frying .
The level of heat when frying contributes so much to how the fried dough will turn out to be .Most times, the inner part of the puff puff been half done could be because the heat level was too much or the thickness of the batter was too thick to how it supposed and then time it stayed on heat before the removal really contributes.
the puff puff that i was eager making, i myself could not eat it at the end this is because everything was not following at all ,no guide ,just thought i could do it on my own and then at the end , water was much, the color of the puff puff became black instead of light brown color it supposed to be, it was just shapeless, the texture was very hard .
But just the way it is said, practice makes perfection. subsequently ,i got to know the different areas i was not getting , was able to point the mistakes, i could tell where and how each fault came and now can make puff puff like a pro.
If you love this puff puff ,try preparing it with Nigerian recipe.
The common puff puff recipe has yeast but for this particular recipe, we will do without yeast. But this is when there is no yeast available. So, making puff puff without yeast is what i will be teaching .
Why puff puff without yeast
Different texture: You can decide to make puff puff without yeast to give you a different texture ,less airy
Time: In this case, you will find out that there is no wasting of time this is because when yeast is there it will need to ferment and also to rise but with this method of no yeast, you will mix and start the frying immediately.
Yeast not available: when yeast is not available in the house, then you make use make use an alternative to it like baking powder
Different taste: When you want a different taste of puff puff ,do without yeast ,this is because yeast gives a fermented taste, so if you want something to give a neutral taste, do without yeast.
Fewer ingredients: For quick ,emergency and few ingredients, do without yeast.
Ingredients needed
All purpose flour(2 cups)
Sugar (depends on ones taste)
Baking powder(when yeast is not available)
Salt(a pinch)
Nutmeg for flavor or
Vanilla for flavor
3/4 cup of milk or water if milk is not available
Vegetable oil (for frying)
procedure for making puff puff without yeast
Mixing
Mix all the dry ingredients ,flour ,sugar, baking powder , nutmeg for flavor, pinch of salt,together in a deep bowl
(this helps all the ingredients to be evenly mixed)
Add the liquid: milk or warm water depending on the one available
(slowly add the liquid and be mixing till it gives you a well formed batter)
note, avoid making it watery to get the desired shape of round form properly.
Heat the oil
place a deep pot on a medium heat ,pour your vegetable oil and allow to heat for few minutes ,
(note the vegetable oil should not get too hot as this will cause the puff puff to either the inside will not get done or turn out to affect the color to be too dark)
Scooping
Using a spoon that has deep, put small small portion at a time into the vegetable oil on the medium heat
Frying
while frying, make sure you get to turn the batter from time to time not allowing one side to fry much before the other, as this makes the color to be even and not a side giving deep frying more than the other
Removing
After frying for about 5minutes,remove from the oil according to how deep the color of each one is,
place on a sieve for the oil to drain.
Best served hot or enjoy with a soft chilled drink.
Note, if you are making puff puff the traditional way, this is still the procedure to follow but in this case ,yeast is used in place of baking powder and will be allowed to stand for 15 -20 minutes so the yeast will cause the batter to rise before frying.