Oats Puff Puff Pastry Recipe

In this recipe, you’ll learn how to make puff-puff with oats.

You will also learn how to scoop puff puff batter into hot oil without touching it with your hands.

This is a healthy and simple way to make puff puff and you will love this recipe.

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Right now, all you have to do is to trust this process and enjoy this recipe.

Rolled oats is the star ingredient.

When mixed with the other ingredients listed, a delicious pastry is guaranteed.

Ingredients

2 cups all-purpose flour
1 cup rolled oats
7g instant yeast
1/4 cup evaporated milk
6 tbsp sugar
1 tsp salt
5 cups cooking oil

How to activate yeast

When cooking with yeast, the first thing to do is to check that the yeast is still active.

This will help prevent the wastage of ingredients, time and efforts.

Here is what you’ll do;

Fill a small bowl with lukewarm water – to make lukewarm water, simply dilute hot water with cold water.
Measure 1 tbsp sugar and pour into the water.
Mix well till it dissolve fully.
Add instant yeast and mix well to combine
Cover the bowl and set aside
Allow yeast activate for 10 minutes
Check back later, properly activated yeast would look foamy with bubbles just as seen in the image below.

After activating the yeast, then it is time to make delicious pastry with it.

In this case, perfect oats puff puff pastry would be made with the step-by-step process below.

How to make oats puff puff.

Grind 1 cup rolled oats to flour.
Pour 2 cups of all-purpose flour into a big bowl.
Add Oats flour.
Sweeten with 4 1/2 tbsp sugar.
Balance the taste by adding 1 tsp salt.
Mix together and set aside.
Get 1/2 cup room temperature water
Pour 1/4 cup evaporated milk into the water and mix well.
Now pour the activated yeast and milk mixture into the bowl of dry ingredients.
Mix well till it becomes stretchy.
Cover the bowl and allow to rest and rise for 45minutes to 1 hour.
After one hour, pour cooking oil into the frying pan.
Heat up the cooking oil.
While the oil is getting hot, get the pastry batter.
It should have risen and increased in size. almost double.
Mix gently to return it back to its normal quantity and also to remove some of the air pockets in it.

Puff puff frying tip one: Test the heat of the cooking oil by dropping a small batter into it,” if it floats almost immediately, that means the oil is ready to be used for frying”. But if it sits at the bottom for a while before floating, that means the oil is not hot enough.

Back to the puff puff

Wash your hands thoroughly
Gently scoop the batter into the hot oil in small balls
Don’t over crowd the pan
Reduce the heat to low heat – this is to allow the pastry cook well from the inside.
Fry till the puff puff has a nice golden colour on the outside.
Scoop into a basket layered with kitchen paper towels to help remove excess oil.

Oats puff puff is ready.

Puff puff frying tip two: Use a deep frying pan but if you don’t have, then use a pot for the frying. This is because you need to use a lot of oil for frying and it is better to use appropriate cookware.
How to scoop puff puff without touching the batter : Pour some cooking oil into a small bowl, dip a tablespoon into the oil then use it the scoop and transfer the batter into the hot oil.

For free step-by-step video recipe, click on the play button below.