RCIPE: CHIN CHIN

CHIN CHIN

Ingredients for Soft Chin Chin

1kg of Plain Flour

150g of powdered milk

275g of granulated sugar

250g of margarine

2 medium sized nutmegs | 2 teaspoons of ground nutmeg(optional)

Vegetable Oil (for frying)

Ingredients for really crunchy Chin Chin,

1kg of Plain Flour

75ml of milk / 75g of powdered milk

200g of granulated sugar

125g of margarine or unsalted butter

2 medium sized nutmegs | 2 teaspoons of ground nutmeg(optional)

Vegetable Oil

Directions

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.

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.

Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.

Place the dough on a flat surface and start kneading gently with a dough roller.

When the dough is flat, cut into desired sizes.

Deep-fry in hot vegetable oil.

While frying, continuously stir the chin chin till you get a golden brown color.

Scoop the fried pieces onto a flat tray to dry and cool down quickly.

When the chin chin had cooled down completely, store in a dry, airtight container………

………………………….Enjoy