Chin Chin is a crunchy deep-fried snack
and ideal light refreshment for you and your guests. Chin Chin can last for
weeks if stored in an airtight container. With no baking involved in this
recipe, Chin Chin is one of the easiest snacks to make.
- 1kg plain flour (all purpose flour)
- 150ml evaporated milk / 150g powdered milk
- 275g granulated sugar
- 250g margarine
- 2 medium nutmegs | 2 teaspoons ground nutmeg
- Tasteless and odourless vegetable oil (for frying)
If you
want the Chin Chin really crunchy, use the following quantities of ingredients
- 1kg plain flour (all purpose flour)
- 75ml evaporated milk / 75g powdered milk
- 200g granulated sugar
- 125g margarine
- 2 medium nutmegs | 2 teaspoons ground nutmeg
- Vegetable Oil (tasteless and odourless)
Directions
1.
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.
One way to get the
sugar to dissolve fast is to grind it in a dry mill before mixing it with other
ingredients.
2.
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.
3.
Add the sugar/milk mixture to the
margarine/flour mixture then mix by hand till smooth dough is achieved.
4.
Place the dough on a flat surface
and start kneading gently with a dough roller.
5.
When the dough is flat, cut into
desired sizes.
6.
Deep-fry in hot vegetable oil.
7.
While frying, continuously stir the
chin chin till you get a golden brown color.
8.
Scoop the fried pieces onto a flat
tray to dry and cool down quickly.
9.
When the chin chin had cooled down
completely, store in a dry, airtight container.
Serve with a chilled drink.
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