Fhemmmy:

I will ask my Mom and post her answer.
But i love puff puff, especially the ghana people own, but have to soak the oil out of it sha, cos i cant eat with the oil.

chiogo:

The yeast matters oo. . . .you shouldn't put a lot but yeasts make em rise so I guess you're not putting enough.

Georgette$:

Pls do for the first time I decided to try myself, did everything right but just can't get that ball shape.

JeSoul:


Happy PuffPuffing!

Georgette$:

Thanks all, i'm trying it again right now. I packed all the yeast  inside and made the mixing as thick as possible, now let me see if this would work i'm really wasting a lot of flour and ingredients because i really need to get this right


not yet but i wish, let's see

Georgette$:

I'm doing everything right but my puff puff still remains flat. pls what is wrong? anybody help? would appreciate.

FL Gators:

Did you add yeast?
That's the key ingredient

And when you mixed them all, did you leave the mixture for a while?
Usually, I oven warm it for like 6 hours before frying

tpia.:

you have to give it time to rise. If it doesnt, then check the yeast.

tpia.:

I havent made puffpuff for a long time, but maybe I will soon.

Also, did you notice if the dough rose or not, after you left it for two1/2 hours?

and did you beat or stir it again after it rose? You're not supposed to do so, because that lets all the air out and it loses the puffy shape.

Try "molding" the balls by hand or if you're using a ladle, dip it in water after each one.
Its like the technology behind dumplings, really, except puffpuff is fried instead of boiled.

spikedcylinder:

When I saw this in "recent posts", I couldn't help chuckling at the title.

rubi:

Use deep frying pan and enough oil. If you use shallow frying pan and small oil it will be flat
Also don't put to much water but enough egg/magarine as risng and binding agent

Georgette$:

I added a lot of yeast don't really know how much more to add. Should i add like a lot a lot, almost covering the flour?

Also i left it for a while as they said 2 and a half hours. I didn't know u can leave it for 6 hours. i'm almost giving up in trying, it was ok but not the same usual taste or real ball like shape.

rubi:

Use deep frying pan and enough oil. If you use shallow frying pan and small oil it will be flat
Also don't put to much water but enough egg/magarine as risng and binding agent

FL Gators:

When is oil enough?
Yes, you can leave it for 6 hours. Mix it after midnight or the night before, leave it in the oven to rise, then fry it the next morning.

I think 2 packets of yeast should be enough, add carnation milk and maybe 2 eggs. Warm water, not cold water.

[img]http://ecx.images-amazon.com/images/I/412A2CST2RL._SL500_AA280_PIbundle-18,TopRight,0,0_AA280_SH20_.jpg[/img]

xoxoxo:

Hi

Not sure of your recipe ingredients. While there are many reasons your dough won't rise, here are a few

Proofing: - Heat kill yeast. The dough has to be in a warm place, not a hot place.
Yeast and water: -Warm water is fine, about the same as body temp, if the water is too hot it will kill the yeast
Sugar and yeast go hand in hand (help yeast to grow faster). Maybe the measurement of the sugar does not match the yeast measurement
use the 'fresh yeast", to me it's the best (see pic)

Georgette$:



@FL Gator
wat does the milk do for the puff puff? also do i also have to add butter?


Have any of you tried it?? and did it work out fine?? pls tell me.

Banana fritters is "Akara" am yet to learn what you call yours   I dont suppose you all do fritters w/ banana

tpia.:

akara is only the fried bean paste, in Nigeria.

There's a version of plantain fritters made some parts of Nigeria but I dont know the recipe. Its really thick and peppery. Called dodo Ikire.

Puffpuff is like big fried dumplings/dough with yeast added. Quite sweet and tasty.

~Aaah Okies,Ta.

~The Plantain Cake Fritters was mentioned in "What To Do With Over-ripe Plantain" thread. . .


~Would i be right to think folks dont actually use "Banana" but Plantain in fritters?


~Here's a pic of my "Akara",i had to strangle squeeze the oil off of it tho,not really keen on how oily mine came out. . .

mohawkchic:


~Aaah Okies,Ta.

~The Plantain Cake Fritters was mentioned in "What To Do With Over-ripe Plantain" thread. . .


~Would i be right to think folks dont actually use "Banana" but Plantain in fritters?


~Here's a pic of my "Akara",i had to strangle squeeze the oil off of it tho,not really keen on how oily mine came out. . .

oyinda.:

i thought akaras were flatter not spher-ish