Tuesday, 30 December 2014

Chin-Chin



Chin-chin originated from Nigeria. It is a deep-fried snack which can be used for a light refreshment.

Ingredients and measurement:
Different measurements of ingredients can be used, depending on the quantity of chin-chin to be prepared. 

For an occasion (for example, a christmas party with many kids), I used the following ingredients (for a soft chin-chin):
2 kg flour
250 ml condensed milk
300 g margarine 
350 g caster sugar (granulated)
2 tbsp ground nutmeg
6 eggs
5 tbsp baking powder
250 ml water
Oil to fry

How to prepare:

Mix the sugar and milk and leave to soak

Sieve the flour into another bowl
Add baking powder and nut meg, and mix
Add Margarine and mix well (preferable, with the hand) making sure that there are no lumps
Add eggs (one after another) and mix well
Add the sugar and milk mixture gradually while mixing
Add water and continue mixing to form a soft dough
Sprinkle a small quantity of flour on a flat surface, place the dough on the surface and knead gently
Once you knead the dough properly, cover and leave it while you get ready to start frying

Frying:

Heat the oil
Cut a small portion of the dough and knead with a dough roller
When the dough is flat, cut into desired shapes and sizes
Deep-fry in hot oil
Continue the process until you finish frying the dough

Storage:

Allow the chin-chin to cool down quietly
Store in a dry, air-tight container

Enjoy!

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