How To Make Rich Milky Puff Puff / Soft, Fluffy + Storage Tips #puffpuff #milkypuffpuff

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

Prove the yeast by mixing liquid warm milk, sugar, and yeast together. Cover and let sit for 10 minutes in a warm place.

Sift the dry ingredients: flour, baking powder, and milk flavor. Add full cream milk powder, grated nutmeg, and a pinch of salt. Mix well.

Check on the proofed yeast and transfer it into the dry ingredients. Add milk emotion vanilla flavor and condensed milk.

Use hands to mix and beat the batter towards the edge of the bowl. Cover with a lid or cling film and a kitchen towel, and let it prove for 45 minutes to 1 hour.

After 45 to 50 minutes, deflate the dough and mix again. Flavor the oil with onion before frying.

Start frying the puff puff, ensuring not to overcrowd the pan and keeping the heat at medium. Use a skewer to turn them around as needed.

Once golden brown, remove puff puff from oil and transfer to a bowl lined with kitchen tissue to soak up excess oil.

Sprinkle some milk and drizzle condensed milk on cooled puff puff for extra milkiness. Refrigerate for at least 7 minutes before serving.

For leftovers, store in a ziploc bag or container. Ensure puff puff is completely cooled, remove air, and seal properly. Cover with kitchen tissue before sealing the container.

To reheat, allow puff puff to thaw completely and heat at 150 to 160°C for 3 to 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens