What is chinchin?
A fairly common snack in Nigeria, chin chin also has a savory variation that is more well-liked in Ghana (a west African nation). In the savory variant, chilli powder, ginger, and a lot of onion are used.
In Nigeria, this food is frequently cooked during the holiday seasons such as during Christmas, Weddings and birthday parties, but because my kids adore it so much, I also make it occasionally.
To achieve a soft chinchin without making use of egg,use these procedures to create your soft sweet chinchin easily.
Source: Dee’s Mealz
Ingredients required;
– 2 cups of all-purpose flour
– 1/2 cup of sugar
– 1/4 cup of milk
– 1/4 cup of melted butter or vegetable oil
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1/2 teaspoon of desired flavor extract
– Vegetable oil for frying
– Optional: a pinch of nutmeg or cinnamon for flavor
Note: These specific ingredients above can be used for a small quantity of chinchin and not a large one.
Procedures
- Combine the dry ingredients: Find a clean and fry bowl to combine the flour, sugar, baking powder, salt, and any other spices, such as nutmeg or cinnamon, in a mixing dish. They should be evenly combined.
- Add wet ingredients as follows: The dry ingredients should be combined with the melted butter (or vegetable oil), milk, and choice of flavor (this could be vanilla, pineapple, chocolate, literally anyone of your choice). Then you can proceed to mix until the mixture resembles crumbles.
- Prepare the dough by: The components should be gradually combined to create a smooth dough. If additional milk is required to reach the desired consistency, do so. Although soft, the dough shouldn’t be sticky.
- “Roll and Cut” On a floured surface, roll out the dough to a thickness of about 1/4 inch. Cut the dough into tiny pieces or the desired shapes using a knife or cookie cutter. For the cutting process, some people might make use of special shape cutters to create different sizes and shapes which is also a good thing.
- Heated Oil: Vegetable oil should be heated over medium heat in a deep saucepan or frying pan. Make sure the oil is hot (about 350°F or 180°C), but not smoking.
- Chin Chin to fry: Batch-by-batch, carefully add the chopped chin chin pieces to the heated oil. It should take 2-4 minutes to fry them until they are golden brown and crisp. For even cooking, make careful to flip them occasionally.
- Drain and cool with a slotted spoon, remove the fried chin chin pieces and set them on paper towels to absorb extra oil. Give them time to totally cool.
- Store: You can store the chin chin in an airtight container after it has cooled. For a few days, it ought to remain pliable. And also it needs to be eaten immediately, allowing it to cool down before it can be served with other snacks or juice.
