Cooking Instructions
- 1
Mix about half of a cup of warm water, 1 teaspoon of sugar and the yeast in a bowl. Cover with a lid
and set aside for about 4-6 minutes until yeast is dissolved and bubbles appear on top. This is called proofing the yeast.
- 2
Sift your flour and combine with salt, and sugar in a separate bowl
- 3
Pour the dry ingredients into proofed yeast, add remaining cup water and
mix until the batter is lump-free.
- 4
Cover your mixture with plastic wrap and store in a relatively warm and dark area e.g kitchen cupboard for at least 30 minutes so that it may rise
- 5
Heat vegetable oil in relatively deep pan, use enough oil for deep frying.
Allow oil to get hot so as to get round puffpuff and prevent puffpuff from being soaked in oil.
Fry as many dough as your pan can take, not too spacious/crowded,so that they are easily turned on fire.
- 6
Remove from oil after product turns golden brown, transfer on a paper towel and enjoy with your favourite beverage
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