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Nairaland Forum / Nairaland / General / Food / How To Make Soft Chin-chin (44247 Views)
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How To Make Soft Chin-chin by MyneWhite1(f): 8:17am On Feb 05, 2013 |
I prefer my Chin-chin not too crunchy, so I use eggs, and more milk, butter and sugar. There is no rising or baking, so rolling and cutting the dough is the only complicated part of the process. Ingredients 2 eggs 500g of Plain Sieved Flour 75ml of 2% milk 150g of sugar 150g of butter 1/2 a teaspoon of salt 1/2 a teaspoon of baking powder 1/2 a teaspoon of Lion Curry mixed spices Vegetable Oil (enough to deep fry or half your pot) Directions 1. Pour the sugar into the milk and leave to soak. 2. In your mixing bowl, mix the salt, baking powder and spices into flour, then rub in the butter till it has mixed well and looks like bread crumbs. 3. Add the eggs, plus sugar and milk mixture to the mixture and mix by hand till the dough is smooth. If it feels too wet, add a little more flour. 4. Spread some flour on a dry surface, place the dough on it and roll it out flat. 5. Cut into desired sizes and deep fry 4 Likes
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Re: How To Make Soft Chin-chin by MissyB3(f): 9:30am On Feb 05, 2013 |
Thanks for the recipe! |
Re: How To Make Soft Chin-chin by sandra79(f): 12:01pm On Dec 06, 2013 |
Tnx for the recipe.....will try it dis christmas. |
Re: How To Make Soft Chin-chin by armyofone(m): 5:13am On Dec 07, 2013 |
I'd like to try your recipe. Please 500g equal how many cups ? |
Re: How To Make Soft Chin-chin by latrust(f): 6:39pm On Dec 07, 2013 |
Perfect |
Re: How To Make Soft Chin-chin by marketresearch: 2:28pm On Jan 14, 2015 |
Chin-Chin: Pour, Shake, Crunch! Sometimes called Nigerian cookies, Chin-Chin is a sweet snack made of fried dough. We like it not too hard, not too soft, enough to deliver that satisfying crunch. Kids, their parents and their grandparents all love this snack. for Nigerians living in the US looking for ChinChin in the US, you can get your ingredients here - http://www.nigerianfoods.com/products/chin-chin |
Re: How To Make Soft Chin-chin by marquiseT(f): 4:07am On Jan 25, 2015 |
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