Part 2/6:
Once the yeast is ready, the dough-making process begins. Linda combines 2 and 1/2 cups of all-purpose flour with half a teaspoon of salt and half a teaspoon of nutmeg into a clean bowl. The secret ingredient, oatmeal, makes an appearance here. Linda uses about a cup of blended oatmeal for a smoother consistency, which not only adds nutrition but also enhances the texture of the puff puff.
She then adds a touch of vanilla essence for flavor before incorporating the activated yeast mixture into the dry ingredients. Linda emphasizes the importance of adjusting sugar to taste and adds milk or diluted powder milk, avoiding evaporated milk, to maintain the desired texture.