HOW TO BAKE PUFF PUFF ROLLS (bofloto)

 

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria, but many other names and varieties of the pastry exist.

As a baker the outcome of your bofloto(puff-puff) depends on so many factors. Getting a nice bofloto with an almost perfect circumference should be your least worry if you know and have the right recipes, methodology and frying knowledge, if you have been getting it  wrong, no worries in this post we will provide requisite knowledge and methodology and with a little practice from your end , you will be able to get a bake a perfect bofloto. 

Ingredients.

The quality of ingredients needed when making Puff puff depends on the available size and number of Puff puff rolls You need,  For  25 rolls of Puff Puff, of the size in the photo above, you will need:

2 cups (250g) of Plain Flour

2 teaspoons of yeast (the one used in baking bread)

½ teaspoon ground nutmeg

½ cup granulated sugar (or to your taste)

3 pinches of salt

Lukewarm water (for mixing)

Vegetable Oil (for frying)

PROCEDURE

Now that your ingredients are ready let's get started with the Puff puff pastry Preparation proper, I recommend you follow the procedure step by step to avoid any error that might make your Puff puff too oily or have good taste.

Step 1: Mix salt, sugar, water, nutmeg and yeast. Set aside for 5 minutes.

Step 2: Add flour and mix together very well.

Let the mixture for approximately 1- 2 hours.

Step 3: In a large, sauce pan, pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls) and place on low heat.

Step 4: Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.

Step 5:Using your hands grab a little bit of mixture at time and drop in the oil.

Step 6:When the oil is hot enough, use a spoon to dish up the batter and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.

Step 7: Fry for a few minutes until the bottom side is golden brown.

 Step 8: Turn the ball over and fry for a few more minutes until the other side is golden brown.

 Step 9:Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.

Step 10: If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.

FREQUENTLY ASKED QUESTION ON PUFF PUFF MAKING

Here are some of the questions I have gotten from bakers in my food trip as per why they end up with not a perfect puff puff.

Question 1: Why does my puff puff not rise?

Answer: To have your puff puff rise, you need to ensure you use warm water for your yeast. Add the yeast in the warm water and leave it for 10minutes, until the water becomes frothy (yeast becomes foamy and possibly smell a bit of alcohol). Note that if the yeast doesn't froth after 10minutes, it means the yeast has died and your dough will not rise. I'll recommend you use a quick action or gas acting yeast for great result.

Question 2: Help! My puff puff soaks oil.

Answer: Making Puff puff requires deep frying. This is really quite important because if the oil is not hot enough, then the puff puff can soak up so much oil, or if too hot, it can lead to puff puff being burnt on the outside but still raw on the inside.In addition to this, do not leave your dough to rise for too long, you need between 45minutes to 1hour for your dough to rise.

If you leave the dough to rise for too long, your puff will soak up so much oil because the dough is very light. Also, note that the oil should be at least 3 inches deep so that the puff puff will become spherical when scooped into the oil.

In conclusion, it's best to fry all your dough at once. This is because you have worked the dough during the frying process, if you return it back to the warm place, you will notice that all the air would have been worked out, and the dough will sink to the bottom with water on top. This has happened to me a few times. If this doesn’t happen and the dough has still risen, you will find that it has so much air in it, when you fry, the dough will swell for a few seconds, and flatten almost immediately after it is out of the oil, and you are left with a flat puff puff.

DIFFERENTIATES BETWEEN BUNS AND PUFF PUFF 

Puff puff and buns are very similar, being that they are both balled-up pastry that is deep fried. They also have very similar ingredients. However, they require different levels of skills to prepare. While Nigerian Buns is richer in flavour with crunchy exterior and pillowy insides.

Thanks You.  Please share, in our next post we will talk about how to make buns rolls.

 PICTURE PROCEDURE