Miss vee. I want to say a very big thank you for this recipe. I have bin trying to make the perfect puff puff for years to no avail. But with this recipe I call myself the puff puff maestro. I learnt it last week and have made it 3 times already. The only downside to it is that I am goning to definitely get fat. Will be trying more of your recipes and I will give u an update then .thank you and keep up the good work.
Awwww dear Hauwa.i can definitely relate to the getting fat hahaha. It takes a lot of discipline to control one's self from remaking puff-puff once you nail it. Yasssss gurl to puff-puff maestro wear that badge with pride....I can't wait for you to try the other recipes. Let me know if you need more help with any recipe as you try them. I will definitely be on the Outlook for your feedback. Remember to share them as you watch. Thanks.xoxo
Awwww.. comments like this are encouragement that I should keep been like this in my videos irrespective of the length of video. God bless you. You put a smile on my face
@@innocencyike5630 are you asking of the red stand? If yes, it is called a staybowlizer. I cant remember where precisely I got it from. It might have been from a thrift store too. But dont worry, i will see if i can get something similar online and link it here
Thanks. I am glad you like the style of teaching. It is not everyone's cup of tea cos it is "lengthy"(in the critics words lol). I am glad it is your cup of tea. I do it for people like you and me. 😊🤗.
Thanks so much for this video it really helps me a lot your explanations very understanding and now am proud to make my family yummy puff after several attempts but you finally helped me out with this video God bless you ma keep the good work new sub here
I was in that same boat a longgggg time. I always wanted to learn it. I see it and it looked easy but when I tried it I wont get it not until I really realised the tip that I shared in this video. I am glad you learnt it. Let me know how you succeed at real practice.
@@Veeluvstocook I really appreciate you❤ My Grandmother always tried to teach me but, I was always too busy for everything else in life now I get to learn it through you and make my Grandma proud in heaven❤
I am glad you found me. Welcome on board Seme.🤗. Please help me share my videos so other find the channel as well. Remeber to hit the notification bell beside the subscribe button if you have not.
I had to subscribe after watching how you made buns. My major issue is how to measure my all purpose flour to get started. And besides I live alone so i don’t want to make too much. Pls help a sister!
Thanks for subscribing. I will highly recommend using a weighing scale.... my back to basics playlist answer how to increase or decrease pastry measurement. Kindly check it out.
You are welcome Caleb. The answer is a capital letter NO 😊. Baking powder is a leavening agent (meaning it helps to make things rise and get light and fluffy. When u think baking powder think yeast 😊) while cinnamon powder is a spice (like nutmeg, cloves, etc.) So you see they have two different functions. You can leave out cinnamon powder if you do not have it but dont substitute it with baking powder( I take God beg you 😊😊😊) Hope this helps clarify your confusion. Let me know if you need more help.
Well the yeast is Yes as that is your leavening(rising) agent. It gives it that lightness and fluffiness. Nutmeg is an extra factor for your puff puff. It is flavorful
@@yvetteoguadiuru2633 yipeeee.. I am glad you like it. Remember to share the video on your social media platforms and check out my other videos. You might find them helpful like this one🤗
Hey Vernon. Thanks for your suggestion. I do understand where you are coming from. However though the Intent of my channel is not do fast pace my video thus cutting out essential steps that a beginner that has no idea on how to find his way around the kitchen to come out thinking and feeling helpless once started. There are great creators on TH-cam who already cater to the population of people that wants a fast paced videos and this particular feature is one of the very thing that sets my channel apart. That said I try not to add in things that not necessary info in my video and I believe every information I share helps someone out there. If you are patience and really eager to learn the duration of my video should not deter you🤗🤗🤗. Thanks so much for your suggestion I love reading them. I hope you understand my view point though. Xoxo
Hmm that is a first🤔🤔. Didnt broqn or brown too much on time. If you follow exactly how i did mine and it does not brown, fry for some more time is the only thing that i can say
U could have just put less oil in the pan or put less puff puffs in the oil. If the oil is not hot enough it will take longer to fry etc., all that is common sense. And not everyone has those deep, huge pots. I think u could have had a similar outcome if u had shown an alternative version for the deep pan. Cause u didn't put the same amount of oil that was in the pan into the pot. I guess this works for people who don't know these basic tips when frying. Only needed tips on the huge pot. In the end good video.
Hey momma Eileen. How are you doing? I had to log in some sleep hours after posting the video hahaha . thanks for viewing. I hope you will give it a try😁
Thanks for your suggestion. Actually I have tried that as well in the past but it is still what it us it. My hands gives me a better result. I guess it is about doing what works best for one. And actually it is not just putting the scoop in oil. The oil has to be hot to help form that non stick surface( just like any other stainless surface) but again it depends on which one does a faster job for the person Thanks for the input. Appreciated.
Thanks vernon🤗. I will say start turning after putting them inside . If you have the patience like me in the video (highly recommended for beginners) I will say keep turning till it is golden brown to your satisfaction. Or if not that patient hahaha stir at interval after you stir it the first time. If interval stirring is what you opt for, at first the time interval will be more at first (say about 1to 2min depending on your gas cooker) but once you see that it is browning, I will recommend doing stirring constantly. But note even if it is not "uniformly" browned as long as it is done inside out you are good to go. I hope I helped with my answer . Let me know if you need more help
Hey ray ray... thanks dear. The milk is for added rich flavor. You can just go ahead and use lukewarm water or you can use you milk of choice. Note if using the gallon refrigerated kind of milk. You will need to bring it to room temperature cos of the yeast. Let me know if you have other questions and leave me a feedback when you try it cos I know you love "fry"recipes(I guess it is your month hahahaha)
@@anointedstilettos yeah I remeber you are vegan😊 and love to eat fried foods too hahaha... As for the nut milk. I would day yeh the measurement should be the same😊. Let me know how it turns out
Hey Esty. I am sorry about that. I know I have not specified the measurement. I had to put out the video but I will do the necessary description section detail today. Apologies about that
Awww.. sorry to read about this experience. Did you follow the step to a "T"? If not please rewatch and follow it to a T. If you still have this problem. Contact me and we will try to troubleshoot together to know what is causing this.
@@Veeluvstocook thank you dear 🙂. I tried again yesterday and followed your method to a T. My batter rose finally🙂 They looked like puff puff, nice and golden but, it was a bit gummy inside when i tore it into 2.So it didn't cook properly inside. 🙁 Does that mean my oil was too hot? How long should they fry for?
@@jessicaroberts.846 Hi Jessy. First I am glad you are not a quitter and determined to nail this recipe. Congrats to u getting ur batter rise and it looking like puff puff.. As for the gummy inside you are on the right track as to what could be the cause. Too hot oil will get exterior golden before interior is done. That said not enough hotness will make your puff puff sit in the oil for too long thus soaking excess oil. Do you own a cooking thermometer at home? If yes, use it to get the exact temp range for deep frying( usually between 375-385f and nothing below 350f or nothing above 385f). If you are able to regulate your oil temperature within this range then you know that it is not the hotness of the oil causing this issue 2) another cause can be that you are making a larger ball size of puff puff. Try to to reduce the ball size as larger size will require longer time to get done inside and by that time with a well regulated oil temperature the outside will get darker brown. 3) another thing can be that you are punching down the aerated batter too much(before frying) thus taken out all the trapped air inside the batter and leading towards a chewy texture like buns inside. Try out all these tips and let's see.
If you watched,listened wel, and read my description sectionl you will realise that I am far from selfish as it is in the description section. All you need do if you had missed that part is simply ask where is the measurement instead of heading up into my comment space and been derogatory with your comment ..... Also, this channel is for whoever wants to truly learn and subscription or not does not deter me from helping whoever is interested in learning... #RESPECT
Hi Linda Thanks for your constructive criticism. That said;YES, my channel videos are @ a slow pace because the main focus audience i am targetting is the beginners with no or very liitle cooking experience(offcourse experienced chefs - like you, i presume- are more than welcome to watch and see someone's take on the recipe you know). Yes, there is a lot of talking but what I consider "Valid information" i need to convey to my target audience. I dont want to just give my target audience a fish but rather show them how to really fish so that they can decide which way to fish themselve. Linda, talking is an action words😉. So you see there is always "action" going on. If you know fast forward helps you because you already know the information i am dishing out then feel free to do that. Goodluck!
Veeluvstocook_ thank you for your openness to criticism..my respect !!!Yes I know most of the procedures you were talking about,I just wanted you to get to the frying part,cuz my puff puff always soaks oil,wanted to know how to prevent that...I got it now,thanks
@@anyanwulinda3530 ywc. O am open to constructive criticism but definitely will not entertain destructive criticism😊 on my channel.... Thank God you got it now. Goodluck!
I will try this this weekend! Thank you!
Hope you like it!
Very detailed
Thank you ma'am
Most welcome 😊
You're a born teacher, you did an amazing job. Thanks
My sis dalu
Thank you for this tutorial. Very well done. I ll try mine tomorrow.
Can't wait to read your feedback
very useful. thankd
THIS IS WONDERFUL I LOVE IT
Am glad you do!
Nice teaching 👍👍👍👏👏👌👌💕
Thanks Hali! I am glad you enjoyed it
@@Veeluvstocook I tried it and it works 👍👍thank you..
@@haliyaryyary5303 that gladdens my soul. Ywc.
You’re a good teacher
Thanks glory
Thank you so much, finally I was able to make beautiful looking puff puff.
Am so glad you nailed it💪💪💪
Miss vee. I want to say a very big thank you for this recipe. I have bin trying to make the perfect puff puff for years to no avail. But with this recipe I call myself the puff puff maestro. I learnt it last week and have made it 3 times already. The only downside to it is that I am goning to definitely get fat.
Will be trying more of your recipes and I will give u an update then .thank you and keep up the good work.
Awwww dear Hauwa.i can definitely relate to the getting fat hahaha. It takes a lot of discipline to control one's self from remaking puff-puff once you nail it. Yasssss gurl to puff-puff maestro wear that badge with pride....I can't wait for you to try the other recipes. Let me know if you need more help with any recipe as you try them. I will definitely be on the Outlook for your feedback. Remember to share them as you watch. Thanks.xoxo
@@Veeluvstocook oh already sent the link to several friends.
@@hauwaali8138 you are the real mvp🤗
Awesome this is yummy🥰👍
Thanks
Everything about your teaching and cooking so awesome ❤❤
Thanks Mercy
That was such a detailed teaching! Thank you for this❤
Ywc Chi
Thank you so much 😊I appreciate the detailed explanation👍
Amy!you are welcome
I just fried mine, it came out perfectly 💃💃💃 thanks 👍
That is the spirit.. welcome to the club🤗
You are so detailed. Thank you so much and God bless you.
Awwww.. comments like this are encouragement that I should keep been like this in my videos irrespective of the length of video. God bless you. You put a smile on my face
My dear, you deserve to smile you do a good job. I love your bowl stand. Where can I get one. I am in the US. God bless you for what you do.
@@innocencyike5630 are you asking of the red stand? If yes, it is called a staybowlizer. I cant remember where precisely I got it from. It might have been from a thrift store too. But dont worry, i will see if i can get something similar online and link it here
You are the real deal. My God will forever bless you. Thank you so much.
@@innocencyike5630 amen Amen Amen. God bless you too.
So helpful, my puffpuff came out nice this night, I am enjoying it, God bless you.
Amen and God bless you too. I am glad it came out nice and you enjoyed it. Thanks for leaving me a feedback
@@Veeluvstocook I should rather thank you for sharing the tips with us.
Very nice
Thanks
Lovely video, thanks
Thanks. Ywc
Wao, I am so happy to let you know that my puff puff comes out perfect . Thanks for sharing this video ❤️❤️👍
Yippeee I am glad it came out well
Good one
Thanks
Fantastic!! Thank you so much!!!
Ywc
God bless you
Amen and you too
This is the best puff puff tutoriak I've ever watched, teaching me what to do and what not to do.
The puff puff turned out amazing.
Thank you❤
Am glad it came out as intended😊
This was tasty THANKS beautiful I had to do a trial because I’m making them for African American history program at work 🥰🥰
yipeeee.. cheers to everyone who will be eating it at work. send my love to them all.. send me pictures please 😀
I tried this and it was awesome. God bless you 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏💯💯💯
Ywc. Amen
Can we use a plastic bowl to mix and cover d mix with d plastic cover
For sure
I like the way you teach!
Thanks. I am glad you like the style of teaching. It is not everyone's cup of tea cos it is "lengthy"(in the critics words lol). I am glad it is your cup of tea. I do it for people like you and me. 😊🤗.
Thanks so much for this video it really helps me a lot your explanations very understanding and now am proud to make my family yummy puff after several attempts but you finally helped me out with this video God bless you ma keep the good work new sub here
100 gbosa to the queen of puff puff. Am so proud of you. Go girl.
I just made mine. Thank you so much. Too bad I couldn't send you a picture
Yippeeeee.. am proud of you 👍 . Sure you can send me a pic. I am on Instagram and Facebook . Search veeluvstocook on there😉
Did madam just put metal and foil in a microwave?
Well if your listened well you will realise the microwave is not turned on. Yes Madam did put metal and foil in there
Thank you so much for showing how to squeeze the batter into the hot oil I have always wanted to learn that technique❤
I was in that same boat a longgggg time. I always wanted to learn it. I see it and it looked easy but when I tried it I wont get it not until I really realised the tip that I shared in this video. I am glad you learnt it. Let me know how you succeed at real practice.
@@Veeluvstocook I really appreciate you❤ My Grandmother always tried to teach me but, I was always too busy for everything else in life now I get to learn it through you and make my Grandma proud in heaven❤
@@BabyBlue5716 go Ma'o. Make grandma proud
Yea sis...this was really helpful. #hearttohearttv
I'm so glad I came across your channel, I've learnt so much, my puff puff always turns out like the one on your left. Now I know the reason. Thank you
I am glad you found me. Welcome on board Seme.🤗. Please help me share my videos so other find the channel as well. Remeber to hit the notification bell beside the subscribe button if you have not.
Looks good. Where can I find the measurements of the ingredients?
In the description section 🙂
Magnifique
thank you
Ywc
Miss Vee these look Soooooo Good! Shared on facebook.
Good morning Mikey 🤗
@@anointedstilettos gooood mirning Ray Ray
Hey Mikeyyyyy.. thanks much for sharing it on Facebook and the feedback. I am waiting for you to try it out and tell me how it went 🤗
@@Veeluvstocook these look like they will melt in your mouth
@@michaelhuey6756 The really do 😋
I had to subscribe after watching how you made buns. My major issue is how to measure my all purpose flour to get started. And besides I live alone so i don’t want to make too much. Pls help a sister!
Thanks for subscribing. I will highly recommend using a weighing scale.... my back to basics playlist answer how to increase or decrease pastry measurement. Kindly check it out.
thanks for the video,is sugar a wet ingredient?
Hey Mercy. You are welcome. I addressed this question in the video. Kindly replay if you missed it.
Great method.
What if honey is used to replace the sugar?
Hi, Thanks for the video, it is really helpful. Please can I use baking powder in place of the cinnamon powder
You are welcome Caleb. The answer is a capital letter NO 😊. Baking powder is a leavening agent (meaning it helps to make things rise and get light and fluffy. When u think baking powder think yeast 😊) while cinnamon powder is a spice (like nutmeg, cloves, etc.)
So you see they have two different functions. You can leave out cinnamon powder if you do not have it but dont substitute it with baking powder( I take God beg you 😊😊😊)
Hope this helps clarify your confusion. Let me know if you need more help.
is it compulsory to use yeast and nutmeg?
Not compulsory but it gives it an extra taste. Try it with and without and decide which you prefer. Hope that answers your question
Well the yeast is Yes as that is your leavening(rising) agent. It gives it that lightness and fluffiness. Nutmeg is an extra factor for your puff puff. It is flavorful
@@Veeluvstocook thank you, i tried it with the yeast and nutmeg and i like the taste
@@yvetteoguadiuru2633 yipeeee.. I am glad you like it. Remember to share the video on your social media platforms and check out my other videos. You might find them helpful like this one🤗
I enjoy your videos a lot ma. They are so educating. I will like to suggest that the video time should be reduced so viewers don't get bored
Hey Vernon. Thanks for your suggestion. I do understand where you are coming from. However though the Intent of my channel is not do fast pace my video thus cutting out essential steps that a beginner that has no idea on how to find his way around the kitchen to come out thinking and feeling helpless once started.
There are great creators on TH-cam who already cater to the population of people that wants a fast paced videos and this particular feature is one of the very thing that sets my channel apart.
That said I try not to add in things that not necessary info in my video and I believe every information I share helps someone out there.
If you are patience and really eager to learn the duration of my video should not deter you🤗🤗🤗.
Thanks so much for your suggestion I love reading them. I hope you understand my view point though.
Xoxo
Good Morning Beautiful Vee!!!! I hope you are feeling better soon. You look amazing even sick!!!! And these look so yummy!!!😋😋😋😋😋
Pretty JoJo. Thanks much for the get well wishes. 🙈🙈🙈🙈@looking nice
A1a1aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!aaa
Please oo I tried doing it but I didn't brown
Hmm that is a first🤔🤔. Didnt broqn or brown too much on time.
If you follow exactly how i did mine and it does not brown, fry for some more time is the only thing that i can say
U could have just put less oil in the pan or put less puff puffs in the oil. If the oil is not hot enough it will take longer to fry etc., all that is common sense. And not everyone has those deep, huge pots. I think u could have had a similar outcome if u had shown an alternative version for the deep pan. Cause u didn't put the same amount of oil that was in the pan into the pot. I guess this works for people who don't know these basic tips when frying. Only needed tips on the huge pot. In the end good video.
Ms. Veeeeee! I'm up late (no work tomorrow...) and can't wait to warch! Oh my goodness you're such a beauty...even when you're feeling sick ❤❤
Good morning momma Eileen 🤗
Hey momma Eileen. How are you doing? I had to log in some sleep hours after posting the video hahaha
. thanks for viewing. I hope you will give it a try😁
These look good! But why vee? I'm trying to watch my weight, I have to make these now. 😋😋😋... I hope you get well soon dear.
oh my God. look at one of the badass chef i know praising me.... i am in heaven Chef lola😀
Dip d ice cream scoop in oil first so it sticks less and form round balls better.
Thanks for your suggestion. Actually I have tried that as well in the past but it is still what it us it. My hands gives me a better result. I guess it is about doing what works best for one.
And actually it is not just putting the scoop in oil. The oil has to be hot to help form that non stick surface( just like any other stainless surface) but again it depends on which one does a faster job for the person
Thanks for the input. Appreciated.
I really enjoyed the video. Pls how do I know when to start stirring the puff puff batter on fire?
Thanks vernon🤗. I will say start turning after putting them inside . If you have the patience like me in the video (highly recommended for beginners) I will say keep turning till it is golden brown to your satisfaction. Or if not that patient hahaha stir at interval after you stir it the first time. If interval stirring is what you opt for, at first the time interval will be more at first (say about 1to 2min depending on your gas cooker) but once you see that it is browning, I will recommend doing stirring constantly. But note even if it is not "uniformly" browned as long as it is done inside out you are good to go.
I hope I helped with my answer . Let me know if you need more help
Good morning Ms. Vee. They look delicious and I haven't even finished watching yet 😋. What is a good substitute for evaporated milk?
Hey ray ray... thanks dear. The milk is for added rich flavor. You can just go ahead and use lukewarm water or you can use you milk of choice. Note if using the gallon refrigerated kind of milk. You will need to bring it to room temperature cos of the yeast. Let me know if you have other questions and leave me a feedback when you try it cos I know you love "fry"recipes(I guess it is your month hahahaha)
@@Veeluvstocook I'm vegan. I was thinking about using a nut milk. Would the measure of it be the same?
@@Veeluvstocook This is like dessert too, and it's fried. Double love over here lol.
@@anointedstilettos yeah I remeber you are vegan😊 and love to eat fried foods too hahaha...
As for the nut milk. I would day yeh the measurement should be the same😊. Let me know how it turns out
@@anointedstilettos yeh it is a nice not too sweet dessert
How much flour and yeast? You never gave a detailed measurement of any your ingredients
Hey Esty. I am sorry about that. I know I have not specified the measurement. I had to put out the video but I will do the necessary description section detail today. Apologies about that
I surely am missing these videos.
👍🏼
My microwave caught fire 🔥 when I put nothing inside of it the
house almost burnt down
Nice one sis!
Pls what are the ingredients use in making
They are in the description section for every of my videos
You didn't respond to me again 🙏
Awesome recipe except you didn't tell us how much flour to use.
th-cam.com/video/9Rc6rZvCkss/w-d-xo.html
Well done ma.. Can we use ordinary water instead of milk?
Thanks . Sure you can use water. It is personal preference 😊. Let me know how it turns out when you make it.
What are the measurements?
Check the description section. It is usually below the title
My mix never rises 🙁
Awww.. sorry to read about this experience. Did you follow the step to a "T"? If not please rewatch and follow it to a T. If you still have this problem. Contact me and we will try to troubleshoot together to know what is causing this.
@@Veeluvstocook thank you dear 🙂. I tried again yesterday and followed your method to a T. My batter rose finally🙂 They looked like puff puff, nice and golden but, it was a bit gummy inside when i tore it into 2.So it didn't cook properly inside. 🙁 Does that mean my oil was too hot? How long should they fry for?
@@jessicaroberts.846 Hi Jessy. First I am glad you are not a quitter and determined to nail this recipe.
Congrats to u getting ur batter rise and it looking like puff puff..
As for the gummy inside you are on the right track as to what could be the cause. Too hot oil will get exterior golden before interior is done.
That said not enough hotness will make your puff puff sit in the oil for too long thus soaking excess oil.
Do you own a cooking thermometer at home? If yes, use it to get the exact temp range for deep frying( usually between 375-385f and nothing below 350f or nothing above 385f). If you are able to regulate your oil temperature within this range then you know that it is not the hotness of the oil causing this issue
2) another cause can be that you are making a larger ball size of puff puff. Try to to reduce the ball size as larger size will require longer time to get done inside and by that time with a well regulated oil temperature the outside will get darker brown.
3) another thing can be that you are punching down the aerated batter too much(before frying) thus taken out all the trapped air inside the batter and leading towards a chewy texture like buns inside.
Try out all these tips and let's see.
@@Veeluvstocook l
The oil was too much
Ok
The oil was not hot enough , the mixture soaked so much oil
For you?
Are you that selfish not to give the measurements,? What's the point , and you expect people to subscribe
If you watched,listened wel, and read my description sectionl you will realise that I am far from selfish as it is in the description section. All you need do if you had missed that part is simply ask where is the measurement instead of heading up into my comment space and been derogatory with your comment .....
Also, this channel is for whoever wants to truly learn and subscription or not does not deter me from helping whoever is interested in learning...
#RESPECT
Nice but she is too slow and talks a lot..more action and less talking.. I had to fast forward
Hi Linda
Thanks for your constructive criticism.
That said;YES, my channel videos are @ a slow pace because the main focus audience i am targetting is the beginners with no or very liitle cooking experience(offcourse experienced chefs - like you, i presume- are more than welcome to watch and see someone's take on the recipe you know).
Yes, there is a lot of talking but what I consider "Valid information" i need to convey to my target audience. I dont want to just give my target audience a fish but rather show them how to really fish so that they can decide which way to fish themselve.
Linda, talking is an action words😉. So you see there is always "action" going on.
If you know fast forward helps you because you already know the information i am dishing out then feel free to do that.
Goodluck!
Veeluvstocook_ thank you for your openness to criticism..my respect !!!Yes I know most of the procedures you were talking about,I just wanted you to get to the frying part,cuz my puff puff always soaks oil,wanted to know how to prevent that...I got it now,thanks
Plus I watched it in the middle of night,was feeling sleepy..lol..wanted to get it over with,so I can sleep..lol
@@anyanwulinda3530 ywc. O am open to constructive criticism but definitely will not entertain destructive criticism😊 on my channel....
Thank God you got it now. Goodluck!
@@anyanwulinda3530 lol
Wu
م-
Too slow talking