500g Plain Flour
160g Sugar or to your taste
400ml Lukewarm Water
7g Fast Action Yeast
1 Teaspoon Vanilla Essence (optional)
1/2 Teaspoon Nutmeg (Optional)
1 Teaspoon Ground pepper/ Pepper Flakes
1/2 Teaspoon Salt
1.Add the flour to a large bowl and stir in the nutmeg, salt, sugar, and pepper. Next, stir in the yeast completely. Add the water slowly at this point.
NOTE: It's important to use lukewarm water since hot water will kill the yeast and cold water will prevent the yeast from activating. Make sure to use fast-acting yeast as well.
2. Using a whisk or hand mixer, fully combine the ingredients before adding the vanilla. Avoid overbeating the batter if you're using a hand mixer.
NOTE: The consistency must fall somewhere between being too runny and too thick, essentially as seen in the illustration below.
3. Next, cover with cling film. I also like to use a thick towel. Place until the batter rises in a cold, dark area, such as your oven. It ought to take about two hours.
4. Next, add the oil to a sizable, deep pan. At least 3 inches should be submerged in the oil. Place in a medium-heat range.
NOTE: Avoid using high heat when frying to prevent puff puff from becoming overcooked on the inside. The ideal temperature range is 170 to 180 degrees.
5. At this point, spoon the batter into the oil using your hand or an ice cream scoop. Don't pack the pan too tightly.
6. Fry the puff pastry until it is golden brown, being sure to flip it over to ensure equal frying. Although the puff puff frequently turn on their own, it should take each batch of them about 6 to 8 minutes to fry.
Transfer to a colander lined with paper towels...
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