How to Make Puff puff with Milk – A Recipe and list of Ingredients

Personally, milk is a must-have in my puff-puff recipe, especially condensed milk.

The texture, flavor, and creamy mouthfeel of puff-puff with milk leaves you wanting more.

Our all-time recipe for making puff-puff with milk is the easiest you’ll come across. You might want to save it for later before you read on. Here is our list of ingredients and recipe that will help you make puff puff with milk.

How to Make Puff puff with Milk – A Recipe You’ll Love

How to Make Puff-puff with Milk and Egg

Another protein-rich snack you’ll love to explore is puff-puff with milk and egg. Again, this recipe is one you will love. It is easy and straightforward.

Prep time: 1:15mins

Cooking time: 5mins (for each badge, depending on the size of the frying pan)

Total time: 1:20mins

Servings: 8

Ingredients

• 1kg of All-purpose Flour
• 2 large eggs
• 3 tbsp of sugar
• 1½ tsp of Instant active dry yeast
• 1 nutmeg (grated)
• ½ tsp of salt
• A tin of condensed milk
• 5 cups of 2% milk
• 5 cups of vegetable oil

Preparation

1. Mix all dry ingredients (flour, sugar, yeast, salt, and nutmeg) using a spatula until well combined.
2. Pour condensed milk, and crack eggs into the dry ingredients. Next, gradually add 2% milk and mix. You can either mix with your hands or a spatula. Mix thoroughly to ensure the batter is free of lumps and has the desired consistency.
3. Cover batter with plastic wrap or a kitchen towel and place in a warm environment to proof for 45minutes.
4. Heat vegetable oil in a frying pan on medium heat. Remember it is deep-frying, so ensure your frying pan can accommodate about 3-inches oil without spilling over after adding your puff-puff.
5. Scoop puff-puff batter into the oil. You can either use your hand or a spoon to scoop in order to get the perfect round-shaped puff-puff. At intervals, dip your hand in water as you scoop the batter.
6. While frying, use a two-pronged fork to flip puff-puff balls to ensure it is well done all round, perhaps until it is golden brown.
7. Place balls in a sieve or colander to drain excess oil, then on a paper towel.

Does Puff-puff Need Milk?

No, milk is not a necessary ingredient in making puff-puff. However, milk adds a creamy, fluffy, and delicious mouthfeel to puff-puff. If you are a milk lover, you might want to try our recipe above to experience the difference.

Let’s know what you think.

Read also: Puff Puff Recipe for 1kg Flour – Ideas and Tips for the Best Quality Puff Puff

Some Things You Can Eat with Milk Puff-puff

Honestly, Puff-puff can be enjoyed without a side dish, more like a snack. I remember my dad used to buy puff-puff every Sunday morning as an appetizer. We would savor every bit of it with so much love.

Milk puff-puff, however, can be eaten with the following to enjoy it better and have a greater feel:

1. Small chops, samosa, and ketchup
2. Mini beef skewers (stick meat)
3. Fruit drinks
4. Beverages
5. Dipping sauce

Why is my puff-puff watery?

The obvious reason for a watery puff-puff is adding too much water or milk to the batter. Therefore, when mixing ingredients, adding water or milk to the batter should be done gradually.

Why is my puff-puff hard and flat?

Several reasons could be responsible for hard and flat puff-puff.

The yeast used might be a bad one. Check your yeast to see if it has expired before usage. It could also be because of leaving your batter in oil for longer than it should. This could largely result in hard balls. So, fry our puff-puff for about 3-5 minutes maximum to get the desired golden brown color.

Your puff-puff can also be hard because you added little water than enough to the batter, thus getting a very thick consistency. Next time, try adding more water to get a batter that is not too thick and not too thin.

Your puff-puff can be flat due to the amount of time it is left for it to rise. Depending on the kind of yeast used (ensure yeast is not weak or expired), the puff-puff batter should not stay longer than 45 minutes – 2 hours to rise. For example, the instant active dry yeast used in the recipe above takes a maximum of 1 hour to rise, while dry yeast can take up to 2 hours.

Puff-puff can also be flat due to the oil temperature and the shape of the fryer used. The oil shouldn’t be too hot. About 170°c is a good temperature for the batter to float. The fryer should also be such that it contains enough oil for deep frying.

Read also: What’s the Effect of Too Much Yeast in Puff Puff?