Chin Chin - Crunchy fried dough
Chin chin, also known as dough rocks, is an African snack that is also eaten as a dessert. It is a delicious crunchy snack that is prepared from a well-made and kneaded dough.
It is made from flour, butter, eggs, sugar, pepper, salt, and baking powder mixed to form a dough, then deep-fried in vegetable oil, and it can also be oven-baked. The dough can be cut into different sizes and shapes depending on individuals' preferences.
Chin chin is either soft or hard and always delicious and crunchy. If properly stored, especially in airtight containers, chin chin can be stored for as long as five weeks or thereabout.
Ground nutmeg is sometimes added to the Chin chin to give it an additional flavor
Important Things To Note When Making Chin Chin
To get a soft chin chin, add more butter (preferably 1 to 2 tablespoons). Ensure not to use too much of it to not make the Chin chin too soft till it crumbles.
For a firmer and crisper result, ensure you don't add eggs to the dough.
For a soft inside and a crispy inside, add only a small amount of baking powder to the dough.
For a chin chin that is not too sweet, ensure you put more salt and less sugar into the dough.
To get a brioche-like result, put less milk and more eggs in the Chin chin dough.
HOW TO MAKE AFRICAN CHIN CHIN
Apart from the ingredients required for the preparation of the African chin chin stated earlier on. There is an additional ingredient for a specific flavor that is specific to certain regions or countries. The ingredient commonly used in African countries, especially in Nigeria, is nutmeg.
Prep Time: 20 minutes
Cook Time: 20 minutes
· 4 cups flour
· Two beaten eggs
· Half cup of sugar
· A half teaspoonful of baking powder
· Two and a half tablespoons of milk
· Six tablespoons of butter or margarine (depending on your preference)
· Half teaspoon of salt
· Two tablespoons of ground nutmeg
· A teaspoon of vanilla extract (optional)
· Vegetable oil or peanut oil
1. Pour the flour, salt, vanilla, and sugar into a bowl.
2. Add the butter and flour mixture, and mix till it reaches a sandy consistency.
3. Add the beaten eggs and start kneading.
4. Add the milk until your dough is smooth.
5. Make flat the dough to a thickness of a quarter inch on a smooth work surface.
6. Cut to your preferred sizes and shapes.
7. Add the cut dough into heated oil and fry. Stir the chin chin to prevent them from burning or sticking.
8. Remove them from the frying pan when they turn golden brown and put them on a paper-lined plate.
9. Serve anyhow you want, either hot or cool. It can as well be stored in an airtight container at room temperature.