By Femi Paseda
Chin chin is one of our best fried pastries which a lot of us enjoy over here in Nigeria. However, a lot of us consider the preparation a lot more complicated than it usually is. Preparing chin chin is not just for chefs; it is something all of us can do, and today we will be looking at how to prepare our beloved chin chin.
Prep Time: 30 mins.
Cook Time: 30 mins.
Total Time: 1 hour.
Servings: 6 people
- ¼ tsp of baking powder
- ¼ cup or 4 tbsp butter
- 1 tsp grated nutmeg
- 1 tsp grated lime zest
- 4 cups of 440 grams all-Purpose flour
- 1 large egg
- ¾ cup of milk
- ¾ cup of sugar
- Oil for frying
- ½ tsp of salt
- Combine the dry ingredients (flour, sugar, nutmeg, baking powder, salt, and lime zest) by hand or in a mixer.
- Add the butter to the flour and stir until the butter is completely absorbed.
- In a mixing bowl, combine the egg and the milk. Continue mixing until you have a sticky dough ball.
- Drop the dough ball onto a floured surface and gently massage it until it is smooth, elastic, even in colour, and no longer sticky, adding extra flour as needed.
- Chin-chin can be shaped and sized in a variety of ways.
- Dough should be divided in half. Roll each half into a small thickness on a floured board, just like linguine or fettuccine. If you have one, you may make things even easier by using a pasta machine and then making the shapes you choose.
- Heat your pan by pouring oil (approximately 4 inches high) into it.
- Fry until golden in heated oil. Drain and serve after removing from the oil. This can be kept for up to 30 days in a sealed jar.