Chin Chin Recipe**
Chin chin; the crunchy, tasty and simply irresistible snack that keeps you asking for more.
Chinchin is a popular deep fried dough snack.Chinchin can also be baked though the baked version isn’t as popular as the fried version. Chinchin can be prepared hard, soft or in between. I like mine soft with just a bit of crunch. This recipe is for the “in-between” version; not too hard or soft but definitely crunchy. If you prefer hard Chinchin, then do not add baking powder and the egg. Also add more flour to the dough when mixing; to achieve the firm dough consistency.
Chin Chin is a crunchy deep-fried snacks, and quite easy to make.
It’s also a big party favorite and is usually served at birthday parties as an appetizer.
It’s a nice quick snack for guests and suitable as a movie night snack for the family; Kids love it too.
Chin Chin is not just a big favorite because of its delicious taste, it is also loved by all because it keeps for a long period(about 4 weeks) if stored properly in airtight containers.
So if you’re new at making any Snack, you can be a winner with the Chin Chin. Chin chin is known as Achomo in Ghana.
INGREDIENTS
- Flour-------500g
- Butter------125g
- Sugar------125g
- Salt--------1/2tsp
- Egg--------1
- Nutmeg---1/2tsp
- Cinnamon-1/2tsp
- Mixed spice-1/2tsp
- Milk-------------1/2cup
- Baking powder- 1/2 tsp
- Water------1/4cup
- Flavour----1/2tsp
- Vegetable oil (for frying)
Also needed
1.Roling pin.
- Bowl for mixing
3.Pizza cutter
4.Cutting board
PREPARATION
- Measure your ingredients in separate bowls
Mix the dry ingredients together (Flour,sugar, baking powder, nutmeg,mixed spice, cinnamon,salt, butter).
Create a pot hole in the mixture and add the egg, milk,water and flavour.
4.Mix together both the dry ingredients and the liquid ingredients.
5.Mix well with your fingers and do not knead.
Leave for some time to rest for like 15-20minutes.
Dust the board with flour,Place the dough on a the board and start rolling out gently with a rolling pin.
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.
TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture.
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