How to Make Chin-Chin with Eggs and Milk
Chin Chin is one of Nigeria's favorite pastries. It is made from short crust pastry mixture and then deep fried. The result is usually crunchy, but you can switch up the ingredients to have a more textured and soft outcome. I prefer mine not too crunchy, so I use eggs, and more milk, butter and sugar. There is no rising, or baking, rolling and cutting the dough is the only complicated part of the process.
500g of Plain Sieved Flour
75ml of 2% milk
150g of sugar
150g of butter
1/2 a teaspoon of salt
1/2 a teaspoon of baking powder
1/2 a teaspoon of Lion Curry mixed spices
Vegetable Oil (enough to deep fry or half your pot)
PREPARING THE DOUGH
1. Pour the sugar into the milk and leave to soak.
2. In your mixing bowl, mix the salt, baking powder and spices into flour, then rub in the butter till it has mixed well and looks like bread crumbs.
3. Add the eggs, plus sugar and milk mixture to the mixture and mix by hand till the dough is smooth. If it feels too wet, add a little more flour.
4. Spread some flour on a dry surface, place the dough on it and roll it out flat.
5. Cut into desired sizes
FRYING THE CHIN-CHIN
1. Heat the vegetable oil until lightly smoking.
2. Put in just enough of the cut dough that they all come to the surface of the hot oil.
3. While frying, stir them till they're golden in color.
4. Spread paper towels on a flat tray
5. Scoop the fried chin-chin onto it so they can cool down quickly.