CHIN-CHIN




CHIN-CHIN
Recipe
Flour             -           1.5kg
Butter           -           Btw 200g – 250g or 250ml veg. Oil
Sugar             -           12 tablespoon
Milk               -           3 tablespoon
Nutmeg (1) -          1 tablespoon ground nutmeg
Water            -           350ml
Flavor            -           Vanilla or coconut extract
Eggs               -           (2)

Direction
1.     Filter the flour in a bowl and combine the dry ingredients (Salt, Baking powder, nutmeg e.t.c) until evenly combined
2.     Add the butter (margarine) over the surface of the dry ingredients and rub well until the mixture looks like coarse crumbs.
3.     Combine the eggs and milk (if evaporated) in a separate bowl and whisk together.
4.     Add the vanilla and whisk again.
5.     Add the sugar and water (if you are not using evaporated milk) and whisk again until it is also evenly combined with the other ingredients.
6.     Gradually combine the dry and wet ingredients. Form a well in the center of the dry ingredients and pour the egg mixture inside this well, then gradually mix the dry ingredients from the sides of the well into center. Continue mixing until the wet and dry ingredients are fully combined.
7.     Turn the dough out onto a clean, lightly floured surface and knead the dough by hand several times, just long enough for it to become smooth and somewhat elastic and leave for some time.
8.     Use floured rolling pin to roll the dough out until it is an even ½ pinch (0.6cm) thick all the way around.
9.     Use a knife or Pizza cutter to cut the rectangle dough into strips and cut into squares of desired sizes.
10.     Fry the chin-chin in batches in hot oil.



For Crunchy Chin-Chin
Flour             -          1kg
Milk               -           75ml or 75g powdered milk
Sugar             -           200g
Margarine   -           125kg
Nutmeg        -           2 medium size of 2 teaspoon of ground nutmeg
Baking Powder -   1 tablespoon
Salt                 -           2 pinches of salt
Water            -           250ml

For Soft Chin-Chin
Same measurement but
Milk – 150g
Sugar – 275g

Note: If you are using powdered milk, mix milk and sugar and add 75ml/150ml of water.
For coconut chin-chin, make use of coconut milk.
For Ginger Chin-chin, Grate the ginger and extract the juice.
For pepper Chin-Chin, Add black pepper or Cameroon pepper.

Chin-Chin (Large Quantity)
Recipe
Flour                         -           3 paint plastic (9kg)
Sugar             -           2½ Cup Of Sugar (2kg)
Butter           -           1.5kg or 6 sachet of 250g
Baking Powder-    6 tablespoon
Salt                 -           1 tablespoon
Egg                 -           20
Milk               -           200g
Flavour        -           3 Bottles (Vanilla, Strawberry, Butterscotch)
Vegetable Oil -        6 bottles (5kg)

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