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Milky Puff Puff
A soft‑inside, golden‑outside Nigerian‑style milk puff puff. Made with all‑purpose flour, a touch of sugar, instant yeast, and whole milk, then deep‑fried to perfection. Perfect for breakfast, tea time, or any snack occasion.
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Cost Breakdown
Critical Success Points
- • Achieving the correct dough consistency (soft but not sticky).
- • Ensuring the oil reaches and stays at ~180°C before frying.
- • Avoiding overcrowding the pan, which cools the oil and leads to soggy puff puffs.
Safety Warnings
- • Hot oil can cause severe burns – keep a lid nearby to cover the pan in case of splatter.
- • Never leave the oil unattended.
- • Use long‑handled utensils to avoid getting too close to the oil.
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