How to make Crunchy Chin chin

 

How to make Crunchy Chin chin

 Ingredients

 * 1kg flour

* 1 teaspoon baking powder

* 75ml evaporated milk/75g powdered milk

* 200g granulated sugar

* 130g Margarine/Butter

 * 2 teaspoons ground nutmeg

 * Vegetable oil

 * 2 eggs

 * Vanilla flavour ( Optional)

 Preparation

 You will need a clean smooth working surface and a rolling pin.
 If you don't have a rolling pin, get an old beer or any soft drink bottle, wash and clean.

 Method

 1. Sift flour into a bowl,add baking powder and mix in the sugar, nutmeg.

 2. Add the butter, using your hands, mix and rub in till you get a smooth crumbly mixture.

3. Break the eggs into a bowl,whisk well, add the milk to the egg,together with the vanilla flavour (if you are using it).Create a well in the middle of the flour mixture and pour in the milk-egg liquid.

4.Gently combine the mixture together,using both hands. Start first by covering the liquid with the flour and then continue mixing till you get a firm dough that cleans off from the bowl. Cover for half an hour.

.5.Sprinkle some flour on a flat surface,take a good chunk of the dough, knead and then flatten on the surface.Cut into your desired sizes. Sprinkle a little flour on them to keep from clumping together.

 6.Deep fry in hot oil till golden brown.
 Chin chin normally gets burnt very fast, especially the last batch that is scooped out when it's done.
Try to regulate the temperature of your oil by lowering the heat when scooping out the cooked dvough, as well as when adding the fresh ones to fry.

7.Allow to cool and store in an air-tight container.



 Enjoy your Crunchy Chin chin!