How To Fry Sweet And Crunchy Chin Chin Recipe

Nigerian chin chin is a snacks loved by all both old and young. It is usually sweet and palatable. Sweet and crunchy chin chin can be serve as an appetizer and can also be served to a guest with chilled drink or water.

In some homes, it can be snacked on while seeing movies or when indulging in a friendly conversations.

To achieve a sweet and crunchy chin chin, here are tips that will guide you so as to obtain a very sweet and palatable chin chin.

As a beginner, It may interest you to know that there are two different ways you can prepare your sweet and crunchy chin chin. You can either fry it or have it baked.

You can also decide the texture of your chin chin, if you want it soft or hard. If you like your snack (chin chin) soft, you have to add suitable amount of baking powder. But if you like it hard you can omit baking powder.

Tips For A Perfect Sweet And Crunchy Chin Chin

1. Too many eggs is not what make your chin chin rich, egg contribute to making your Chin chin tasty and crunchy but you can still fry a chin chin without egg and it still come out fine. A lot of eggs in your chin chin dough will make the oil to foam when frying.

2. Avoid to much of margarine/butter when mixing the dough. Too much butter will make your dough soggy, and this will end up drinking up your oil for frying.

3. Milk gives your chin chin a very nice taste that will make you want some more. Always use in moderation.

4. Gently add water when mixing your chin chin dough as too much water to the dough will make the chin chin soak up the frying oil.

5. Avoid crowding your oil with your chin chin dough when frying as this will result in the chin chin drinking up the oil.

6. Adding little corn flour to your chin chin gives it that unique taste and crunchiness. If you don’t have a recipe with corn flour stick to the one you are good at .

7. Always fry your chin chin using medium heat as low heat will make your chin chin soggy while too heat will make your chin chin burn.

8. When frying chin chin don’t wait until it is completely brown before u remove from the oil, this will make the chin chin look too brown/ burnt like when completely cooled.

9. If your dough is too watery or with insufficient margarine/ butter avoid jam packing them in a tray before frying to avoid them sticking together and making your chin chin a mess.

RECIPE FOR SWEET AND CRUNCHY CHIN CHIN

Ingredients:

• 3 Cups of All purpose flour (Plain flour)
• 1/2 cup Sugar
• 1 Egg
• 1/4 cup margarine or Butter
• 1/2 cup powdered milk
• 3/4 Nutmeg
• 1 teaspoon baking powder.

Procedure:

• In a bowl, add flour, baking powder and nutmeg.
• Add butter and mix together until fully incorporated.
• In a separate bowl, mix sugar and milk together with enough water to mix your dough. Mix until it dissolves.
• Break the eggs and whisk properly
• After whisking the eggs, add it to the flour, then mix together evenly.
• combine all the ingredients.
• Knead the dough until it becomes smooth.
• Sprinkle dry flour if sticky.
• Cut out a portion of the dough and roll out on a flat table surface and cut to desired shapes.
• Fry in deep hot vegetable oil with low heat until golden brown.
• Remove from chin chin from oil to a colander and spread out on a blotted paper.

NOTE: Chin chin will be soft when hot and harden when cool.

FREQUENTLY ASKED QUESTIONS:

• What causes oil to foam while frying?

Sprinkling too much flour on the rolling board while cutting the dough and after cutting. Overused oil which has been affected by particles from the dough. Frying large amount of dough at a time and using too many eggs will also make the oil to foam. You can still fry a chin chin without egg and it will come out fine.

• What makes chin chin hard?

Not adding baking powder in the mixture can make your chin chin strong/hard. Also excess baking powder can also make affect the texture of chin chin.

• How do I know when my oil is ready to start frying?

To know when the oil is ready for frying, simply put a piece of the cut out dough into the oil. You will notice that it settles down inside the pot/pan used in frying. When however, it rises up on top of the oil, then your oil is ready for frying.

• Should I cut all the dough before frying?

Always fry while cutting, if you must cut all, sprinkle bit of flour over the cut dough to avoid them from sticking together. You can always sprinkle bit of flour or corn flour on your work surface before rolling the dough, this helps a lot.

• What is the Function Of Nutmeg In Chin chin?

Nutmeg serves two functions in chin chin making. It helps to produces a very sweet and crunchy chin chin. First, it is a flavour, hence, it adds to taste of the chin chin. It also serves as a preservative, which helps the chin chin to last to a desirable time. It is therefore necessary to add nutmeg as it sweet and crunchy chin chin.

• Can Oil Be Used In Place Of Margarine Or Butter;

I have not tried this before but some people said it comes out sweet and crunchy

• How Can Chin Chin Be Preserved/Stored?

Chin Chin can be preserved in an airtight container and stored in the refrigerator for about 2 months. Bear in mind that the longer it stays, the less crunchy it becomes.

• Apart From Knife, What Else Can Be Used In Cutting Chin Chin?

Pasta maker and pizza cutter can be used in place of knife to cut chin chin. You can also mould it out in circles with your hand and fry where there is no knife.

• Can Corn Flour Be Used In Making Chin Chin?

Adding little corn flour to your chin chin gives it that unique taste and crunchiness.

• Can I Fry Chin Chin without Eggs?

Definitely you can fry chin chin without eggs but it will come out hard

YOUR TURN

In the comment section, tell me if you were able to achieve a very sweet and crunchy chin chin when you fried yours. And if however, you find this post helpful, hit the star button and give me a 5 Star rating.  Meanwhile Kindly drop your questions as I will definitely give you a feedback.

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