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HOW TO MAKE CHIN CHIN

 IF YOU THINK YOU ALREADY KNOW HOW TO MAKE CHIN CHIN, THEN YOU HAVE NOT  TRIED THIS PERFECT CHIN CHIN RECIPE.

photo credit: jfu/Soft crunchy chin chin

Chin Chin as we all know is an on-the-go snack that cannot make it passed any celebration. Chin chin is one snack that comes to mind when you want a snack to munch on in sleep-overs, casual get together, film night, birthdays and lots more. Okay let's get down to business.

INGREDIENTS

All purpose flour 4 cups/ 500 grams
Butter 150 cups
Sugar half cup/100 grams
Evaporated Milk 1 liquid tin.
Eggs (optional) 1 big size.
Nutmeg powder 1 tsp.
Baking powder half teaspoon
salt half teaspoon.
Oil for frying 3 cups
Chill water 1 cup.

PREPARATION

- Add the dry ingredients, say flour, salt, nutmeg powder, sugar together. Mix together and set aside.
- Pour the butter inside the dry ingredients and incorporate it into the dry ingredients. In another bowl, mix the milk and egg together. After mixing,gradually add the mixture to the dry ingredients and incorporate together.
- By this time, the chin chin still need more water so add little streams of the chill water while still mixing to form a cookie dough. Make sure the dough is not too strong that it breaks when mix and not too soft that it still stick to your hand after mixing for some time.
- After getting the proper consistency, if you are the sharp guy like me, then you go ahead roll it out immediately, but if you are the perfectito kind of person. then you should let it rest inside the refrigerator for 30 minutes before rolling. This will make it easy to roll and cut. Back to where we were; roll the dough and cut in transverse direction to form little dice.Using a pizza cutter will make the cutting clean and easy but you may also use any cutting instrument.
- Fry until golden brown immediately after cutting.

NOTE: Chin chin is best eaten when cool and can be served with any soft drink or beverage of your choice.

THINGS TO NOTE WHEN MAKING CHIN CHIN.


  • Two things will determine if your chin chin will strong and crispy or soft and crunchy, they are water and egg. Adding more water in place of liquid milk will make the chin chin to be strong. On the other hand, to make your chin chin soft and crunchy, add egg to the recipe ( that is why the egg is optional).
  • Do not try to add too much butter in the name of making a rich chin chin. adding too much butter to the recipe will make the make the chin chin to crumble when and after frying. the butter- flour ratio should be 100 grams of butter to 500 gram flour, you can allow 50 more grams to make it glossy.
  • There won't be much need dusting the dice dough before frying. too much dusting of the dough will not only make the oil form, it will mess the oil and make it not good for future use.
  • Try as much as possible to cut the dough to almost the the same dice size, this make the chin chin fry in unison.
  • Fry the chin chin chin in batch and do not overload the oil, this might cool down the oil, giving room for the chin chin to absolve oil.
  • Lastly, feel free to drop your questions, feedback, and inquiries in the comment box. Also feel free to share this post on social media by click the social media icons. Enjoy your chin chin.

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