Wednesday 30 April 2014
How to make chin chin
Chin chin Snack Recipe
Chin Chin is the crunchy deep-fried snack that is ideal light refreshment for you and your guests. The Chin Chin can last for weeks if stored in an airtight container.
This recipe involved no baking, Chin Chin is one of the easiest Nigerian snacks to make.
Ingredients:
1kg of Plain Flour
150ml of milk / 150g of powdered milk
275g of granulated sugar
250g of margarine
2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg
Vegetable Oil (for frying)
Preparation:
Step1: Mix the milk and sugar in a bowl and leave to soak.
Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak. You as well ground the sugar in a dry mill to get it dissolve quickly before mixing it with other ingredients.
Step2: In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.
Step3: Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.
Step4: Place the dough on a flat surface or a board and start kneading gently with a dough roller.
Step5: When the dough is flat, cut into desired sizes.
Step6: Deep-fry in hot vegetable oil.
Step7: While frying, continuously stir the chin chin till you get a golden brown color.
Step8: Scoop the fried pieces onto a flat tray to dry and cool down quickly.
Step9: When the chin chin had cooled down completely, store in a dry, airtight container.
Chin Chin is the crunchy deep-fried snack that is ideal light refreshment for you and your guests. The Chin Chin can last for weeks if stored in an airtight container.
This recipe involved no baking, Chin Chin is one of the easiest Nigerian snacks to make.
Ingredients:
1kg of Plain Flour
150ml of milk / 150g of powdered milk
275g of granulated sugar
250g of margarine
2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg
Vegetable Oil (for frying)
Preparation:
Step1: Mix the milk and sugar in a bowl and leave to soak.
Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak. You as well ground the sugar in a dry mill to get it dissolve quickly before mixing it with other ingredients.
Step2: In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.
Step3: Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.
Step4: Place the dough on a flat surface or a board and start kneading gently with a dough roller.
Step5: When the dough is flat, cut into desired sizes.
Step6: Deep-fry in hot vegetable oil.
Step7: While frying, continuously stir the chin chin till you get a golden brown color.
Step8: Scoop the fried pieces onto a flat tray to dry and cool down quickly.
Step9: When the chin chin had cooled down completely, store in a dry, airtight container.
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