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|Recipe For Chin-chin And Puff-puff by msherida: 4:39pm On Jul 25, 2010|
pls can someone giv me the recipe for making chin-chin and puff-puff, the quantity and measurement of each ingredients.
|Re: Recipe For Chin-chin And Puff-puff by yme1(f): 5:43pm On Jul 25, 2010|
for chin chin
500g/llb self raising flour
3 large eggs
25g/loz grated nutmeg
pinch of salt
oil for deep frying
how to prepare
Sift the flour and salt together. Rub in the margarine, add the eggs, sugar and nutmeg and mix into a fairly stiff dough. Turn into a floured board and roll out thinly. Cut into thin strips and cut the stripes into small squares. Heat the oil and fry the squares of dough in small batches turning frequently until golden brown. Drain and allow to cool and serve cold. Can be stored for weeks in an airtight container.
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|Re: Recipe For Chin-chin And Puff-puff by MissyB1(m): 5:55pm On Jul 25, 2010|
Assuming you're making 40-60 balls
2 cups (or about ½ liter) flour
2 cups (or about ½ liter) water
½ cup (or about an eighth of a liter) sugar
2 teaspoons yeast
Some vegetable oil
Mix the flour, sugar, water, and yeast together until the batter is smooth.
Wait until the dough has risen. About 2½ hours or so should do. (I've heard that if you use quick-rising yeast, you don't have to wait, but I have not tried it yet.)
Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
Fry for a few minutes until the bottom side is golden brown.
Turn the ball over and fry for a few more minutes until the other side is golden brown.
Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
|Re: Recipe For Chin-chin And Puff-puff by msherida: 1:44pm On Jul 26, 2010|
y me and missy b, thanks a lot for the recipe, u are a star
|Re: Recipe For Chin-chin And Puff-puff by marketresearch: 4:09pm On Jan 09|
Chin Chin is a fried snack that originated in Nigeria and popular in West Africa. It is a sweet, hard, donut-like baked or fried dough of wheat flour, and other customary baking items. Many people also bake it with ground nutmeg for flavor. It is usually kneaded and cut into small squares of 1 square inch or so, about a quarter of an inch thick, before frying. The Nigerian Chin Chin can last for weeks if stored in an airtight container.
for Nigerians looking for Chin Chin in the US, you can get your ingredients here http://www.nigerianfoods.com/products/chin-chin
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