So the last post I did on chin chin was a very simple and easy recipe without eggs.
Today’s post is on how to prepare the chin chin that has it all. The eggs, flavor, and lots more.
Chin Chin is a snack particularly prepared in Africa which can be eaten at anytime of the day with either hot tea, warm milk or drink of choice.
It is mostly prepared for festivities, occasions or for the crave of it.
One advantage of making the dough strong is to make it easy to cut, and also to avoid it sticking up together after cutting and packing into a tray.
So, while I was mixing the chin chin, I didn’t add much water because I don’t want the dough to get gummy or sticky.
I also wanted my chin chin to be very soft which is why I added up to 500g of butter. If you don’t like soft chin chin, all you have to do is reduce the quantity of butter and eggs you add to yours.
One important thing to take note of is when you want to begin frying the chin chin, make sure the oil is hot enough. You can start by test frying with 1 piece of the chin chin.
You can watch the video below or continue reading the post.
So, let’s begin
- 2 tiers of flour (32 cups)
- 500g of butter
- 4 cups of sugar
- 2 cups of powdered or condensed milk
- 1 1/2 tsp of baking powder
- 1 tsp of grounded nutmeg
- 3 caps of pineapple flavour
- 1 bottle of fanta
- 6 eggs
- Vegetable oil for frying
You will also need:
- A tray
- A frying pan
- A rolling pin
Chin Chin Preparation
The first thing to do is to break your eggs in a bowl and whisk.
When it’s well whisked, add the milk to it and mix together.
Now add the fanta drink and mix.
Note: I added fanta to my chin chin as a flavour and also to make my chin chin soft.
Then you can now add the sugar to it and keep mixing till the sugar dissolves.
Then set the mixture aside.
Now the next thing to do is to mix the flour. So, we begin.
Sieve the flour into a suitable bowl or basin.
Add the butter to it.
Now mix the flour and butter very well.
Then add the baking powder, nutmeg and mix it up.
Now you can add the eggs, milk, sugar and fanta mixture to the flour.
Rinse the bowl and add the water to the flour.
Also add the pineapple flavor.
Now I will begin mixing to form the dough for the chin chin.
Begin mixing to form the dough.
Add more water if necessary.
Note: I didn’t add much water to mine because I don’t want it to get sticky.
When you are done mixing the dough, cover it and allow for 10 to 15 minutes before cutting.
Now cut the dough and knead well.
Using a rolling pin, roll the dough till it’s flattened.
Cut the flattened dough in a straight lines.
Cut them into cubes or any shape of choice and pack into a tray.
Continue this process until you are done cutting the dough.
When you are done cutting, set the frying pan on heat and add the vegetable oil. Allow to heat up a bit.
Note: Don’t allow it get too hot.
Now add enough of the chin chin cubes into the oil.
Stir it and allow to fry.
Remember to stir with time to avoid it getting burnt under.
When it’s all golden brown, pack out of the oil and turn in a basket.
Continue frying till you are done.
Allow it to cool down completely before serving with drink of choice.
And we are done.