Part 3/6:
After combining the ingredients into a stretchy dough, Linda covers it with a clean film and allows it to rise for about 30 minutes. With the dough almost doubling in size, she shows her viewers the proper technique for knocking back the dough to reduce air before the frying process.
Frying the Puff Puff
With the dough ready, Linda heats cooking oil to the proper temperature. To test whether the oil is hot enough, she drops a small amount of dough into it; if it floats to the surface, the oil is ready. Using the “cat and throw” method, she scoops out portions of the dough and carefully drops them into the hot oil.