How to fry Nigerian Chin Chin
2 medium nutmegs ground nutmeg
Tasteless and odourless vegetable oil (for frying)
eight cups (1kg) simple flour (all reason flour)
¾ cup (150ml) evaporated milk (Peak Milk) / 150g powdered milk
1¼ cups (275g) granulated sugar
for crunchy Chin Chin, use the following quantities of Ingredients
1kg plain flour (all cause flour)
75ml evaporated milk (Peak Milk) / 75g powdered milk
200g granulated sugar
2 medium nutmegs floor nutmeg
Vegetable Oil (tasteless and odourless)
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 upload 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and depart to soak.
One way to get the sugar to dissolve speedy is to grind it in a dry mill before mixing it with different components.
In a separate bowl, blend the ground nutmeg and flour, then rub the margarine into the flour until it has blended well with the flour, leaving no lumps.
Add the sugar/milk combination to the margarine/flour mixture and blend via hand until a easy dough is executed.
Place the dough on a flat surface and begin kneading gently with a dough curler.
When the dough is flat, reduce into preferred sizes.
Deep-fry in hot vegetable oil.
While frying, constantly stir the chin chin till you get a golden brown shade.
Scoop the fried pieces onto a flat tray to dry and cool down quick.
When the chin chin had cooled down absolutely, shop in a dry, hermetic container.