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RE: The Diary Game [09/02/2025] // Making Puff puff .
Now this is quite and interesting recipe as once a month I cook something similar, although a bit simpler as ingredients. Wheat flour (I prefer type 650 over 500 as 650 has more fibers), baking soda with one yogurt that activates it, eggs and a pinch of grinded sea salt. I fry this in hot sunflower oil and we usually eat that with all kinds of fruit jams and honey. It a quick and easy recipe, I love that I don't have to wait as no yeast included ;) Perfect for the weekend mornings.
Argh, I should probably put up a proper article about it, one day, hehe.
Thanks so much for all you do and have a great week ahead! :)
I will surely try your recipe without using yeast. I think yeast wastes time, and I will not have to wait for some time before frying. I can't wait to read your full recipe in the article.
It will be a boring long weekend for me as we are observing an imposed lockdown by separatist fighters.
I generally try to avoid using yeast, of course, that isn't easy when baking something :)
I think probably in the next months I will create a separate account that will be my personal cuisine experience, I don't want to mix with my photography and travel posts. But I know already, I won't be posting much, as you know, I'm sadly a typical man, single-tasking, I either cook or photograph, hehehe. Can't do both or at least haven't figured yet the best way to do it :)))
Sad to read it is so dangerous around you, stay safe!
Meanwhile, here is the recipe, I hope it works well for you.
3 L-size eggs
2 tea cups flour (that's about 270-300 gr.)
1 bucket of yogurt 400 gr.
1 tsp. baking soda
The buns are really very easy to make. In a bowl, put and lightly beat the eggs. Sometimes I use the mixer, sometimes I beat by hand :) Then add the flour and the pre-mixed yogurt and soda. The latter will foam and start to increase in volume, which is what makes the buns so fluffy.
Put a saucepan with oil on the stove. The amount of oil should be more so that the buns float and don't reach the bottom. That's why I use saucepan and not a regular pan, to save oil. Usually when they are ready from the frying bottom part, they spin all by themselves, it happens quickly ;) Our stove has 9 levels, I fry on 7th or 8th, smoke coming out of the oil indicates to me its too hot.
I simply use two spoons - one to grab a "dose" and the other to push it inside the hot oil to fry ;) Shapes of the buns are... quite random, lol, especially if the mixture isn't very thick.
Easy-peasy :)
It is often difficult to start but trust me with determination you will definitely do better. Just create time to do it and you will enjoy every step of the cooking process.
Thank you for the recipe
Welcome and thank you for the inspiration.
I really hope I find time soon for my STEEM cookbook :)