泡芙

关于这个食谱

泡芙是西非最令人愉悦的食物之一：金黄通风的油炸面团球，外皮酥脆，内里柔软、略带嚼劲，略带甜味，带有肉豆蔻的香味。它们是尼日利亚童年的小吃，在每个路边摊上都有卖，在每次聚会上都有——从孩子的生日到成人的庆祝活动——堆在盘子里，几分钟之内就消失了。面糊是简单的发酵面团，完美泡芙的秘诀是合适的油温：太热，它们在煮熟之前就变色了，太冷了，它们会吸收油并变得油腻。 When made right, they are completely irresistible.

食材

服务 6

• 300 g普通面粉
• 7 g sachet速效酵母
• 100 g糖
• 0.5 teaspoon盐
• 0.5 teaspoon肉豆蔻粉
• 250 ml温水
• 1 litre植物油(用于煎炸)
• 2 tablespoons糖粉(除尘，可选)

步骤

1. 1

   做面糊

   将面粉、酵母、糖、盐和肉豆蔻混合。 Add warm water gradually, whisking to make a smooth, thick batter (thicker than pancake batter). Cover with cling film and prove in a warm place for 1 hour until bubbles form on the surface.

   The batter should be pourable but thick — it will fall off a spoon in a slow, steady ribbon.

2. 2

   将油加热

   在深锅中将植物油加热至 170°C。 Test with a small drop of batter — it should sink slightly then rise and sizzle gently.

3. 3

   弗莱

   Using wet hands or two wet spoons, scoop portions of batter (about a golf-ball size) and gently drop into the oil. Fry in batches of 6–8, turning occasionally, for 4–5 minutes until deep golden all over.

   Don't rush — puff puff need time to cook through.在 170°C 时，大约需要 4-5 分钟。

4. 4

   沥干并上菜

   用纸巾沥干水分。如果需要的话，撒上糖粉。 Serve warm — they are best eaten within 30 minutes of frying.

变化

• •

  Buns (a firmer, eggier version) are similar but denser.

• •

  Some recipes add 1–2 eggs to the batter for extra richness.

• •

  Puff puff with pepper: add 1 teaspoon of cayenne to the batter for a savoury-sweet version.

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

存储

最好新鲜吃。在室温下最多可保存 4 小时。在 180°C 烤箱中短暂重新加热 5 分钟。不要冷藏——它们会变硬。

常见问题解答