Akposy:

Lol...continue o.

Meanwhile, y'all should permit me to flaunt today's Harvest, after all, tomato na food

Hey good evening sir, I love the way you plant your vegetables in sacks. I would like to ask do you later transplant them after a while?? Or you leave them to grow till harvest in those sacks. Would love to try such method if it's possible, as I think it would be easier to properly water them

cococandy:
here they call it dirty rice . Very delicious

Is it possible to fry puff puff without adding yeast to the mixture?

That will make it buns -

Yeast is what make puff stretchy.

Cococandy, I'm eyeing the last one you posted. Mine don finish.

FlowerGirl040:
Is it possible to fry puff puff without adding yeast to the mixture?

armyofone:
That will make it buns -

Yeast is what make puff stretchy.

Cococandy, I'm eyeing the last one you posted.

So, the stretchy is the difference between buns and puff puff?

FlowerGirl040:
So, the stretchy is the difference between buns and puff puff?

Right. Buns is not as stretchy as puffy.

armyofone:


Right. Buns is not as stretchy as puffy.

Alright. I have flour at home,I will try to fry the buns anytime soon. I don't like yeast

posty56:
you have been posting a lot of good food here and I am suspecting you what will fake life benefit you.

Like the the one you lifted from Facebook?

armyofone:
That will make it buns -

Yeast is what make puff stretchy.

Do you know that “puff-puff” can be made without yeast, and you’d still get that stretchy smooth texture?
Plus, this one is instant. As in, just mix and fry.

armyofone:
That will make it buns -

Yeast is what make puff stretchy.

Cococandy, I'm eyeing the last one you posted. Mine don finish.

Mine’s gone too. Same day.

FlowerGirl040:
Is it possible to fry puff puff without adding yeast to the mixture?

Yes.
Like army babe said. Yeast is the difference

Some people add milk powder to their buns.

Mariangeles:


Do you know that “puff-puff” can be made without yeast, and you’d still get that stretchy smooth texture?
Plus, this one is instant. As in, just mix and fry.

I have tried without yeast but it did not taste like puff and not stretchy. Also I have experimented with just
1. milk
2. Just water
To get that puff texture
Ended up in my trash.

Share your way of making puff puff without yeast.

LordReed:

Like the the one you lifted from Facebook?

looks Photoshopped

KiNg0G:
OG can cook.

kingog ,so na you poor like this yet you go come redpill thread they troll.

cococandy:

Yes.
Like army babe said. Yeast is the difference

Some people add milk powder to their buns.

Ok. For the milk,it's chin chin I do fry most times but it's liquid milk I do use,a lady told me to use powder instead Bec it will bring out the scent more,how true is this?

armyofone:


I have tried without yeast but it did not taste like puff and not stretchy. Also I have experimented with just
1. milk
2. Just water
To get that puff texture
Ended up in my trash.

Share your way of making puff puff without yeast.

For this one below, I used baking powder in place of yeast, and used as much sugar as I would in puff-puff.
The trick is to mix till the batter is smooth and stretchy.

FlowerGirl040:
Ok. For the milk,it's chin chin I do fry most times but it's liquid milk I do use,a lady told me to use powder instead Bec it will bring out the scent more,how true is this?

Yes buns and chin chin are basically the same thing except one is soft dough and one of firmer dough.

Mariangeles:


Do you know that “puff-puff” can be made without yeast, and you’d still get that stretchy smooth texture?
Plus, this one is instant. As in, just mix and fry.

How possible? Pls share

cococandy:

Yes puff puff and chin chin are basically the same thing except one is soft dough and one of firmer dough.

Ok. Even though I am a bit confused

FlowerGirl040:
How possible? Pls share

Just replace your yeast with baking powder, and use as much sugar as you would in puff-puff (less sugar is required for buns), then mix your batter until it is stretchy and smooth, just like puff-puff batter.

The good thing about this one is you get to fry instantly.

Mariangeles:


Just replace your yeast with baking powder, and use as much sugar as you would in puff-puff (less sugar is required for buns), then mix your batter until it is stretchy and smooth, just like puff-puff batter.

The good thing about this one is you get to fry instantly.

I get it now. Thanks so much

FlowerGirl040:
I get it now. Thanks so much

You’re welcome.

posty56:
looks Photoshopped

What a waste.

LordReed:

What a waste.

una Don make me vex make I upload fried rice wey I cook

show your boy some love.

cococandy:

Yes puff puff and chin chin are basically the same thing except one is soft dough and one of firmer dough.

I don't think so.
Puff puff uses yeast, and chin chin uses baking powder. I want to believe the stretchiness you get from already fried puff puff comes from yeast, just as you'll have doughnut.

Buns on the other hand is what I'll say feels same with chin chin. You can even use same ingredients for buns to make chin chin. Difference is like you wrote, a soft dough, and the other, a firmer dough. And then you can only fry buns, while you can bake or fry chin chin.

Mariangeles:
Do you know that “puff-puff” can be made without yeast, and you’d still get that stretchy smooth texture?
Plus, this one is instant. As in, just mix and fry.

Vomitrocious is what that is.

Mariangeles:
For this one below, I used baking powder in place of yeast, and used as much sugar as I would in puff-puff.
The trick is to mix till the batter is smooth and stretchy.

No matter how smoothly mixed. It still comes out eba-thick.

emperorz:
bros abeg boro me dat fish for 1 min

you go return am?

Kobojunkie:
No matter how smoothly mixed. It still comes out eba-thick.

If I tell you to post evidence now, you will start giving excuses. And you’re quick to cancel.

This is something that I’ve tried.

Kobojunkie:
Vomitrocious is what that is.

Do these look “vomitrocious” to you?
Even though this low budget forum reduces picture quality…

Mariangeles:
Do these look “vomitrocious” to you?
Even though this low budget forum reduces picture quality…

When I say vomitrocious... I meant taste, not looks. I remember the taste of yeastless puff-puff very well and... omg.... I no go try that again. If I pull a piece and I no see air pockets, I do dey chop.

Puff-puff should taste good even without sugar.

Kobojunkie:
When I say vomitrocious... I meant taste, not looks. I remember the taste of yeastless puff-puff very well and... omg.... I no go try that again. If I pull a piece and I no see air pockets, I do dey chop.

Puff-puff should taste good even without sugar.

W.H.A.T 2 da WHAT!
“Puff-puff should taste good even without sugar”?
Do you know what you’re saying?
What is puffpuff without sugar? It would turn out like that “eba thick” you were talking about!
That should not even be classified as puffpuff.

Sugar is what gives puffpuff its red color and moisture.