Saturday, 24 December 2016

GM Cuisine: Chin chin Recipe

Hello glowers, its that time of the year again where we get to do the extraordinary just because its Christmas. Hmmm how I love Christmas as I get to cook so many food, sit down with family and spend some quality time. Well today I’ll be sharing with you all the easiest chinchin recipe, yeah there’s no Christmas without this delicious snacks. Chichin is a delicious crunchy pastry mostly loved by West and Central Africans. It is primarily made with flour, butter, eggs, sugar and flavour. Chinchin actually has a strong place in my heart lol...  Chinchin in itself has so many recipes as everyone has their method by which they prepare it. Some likes it crunchy and hard. But seriously I love when my chinchin, is soft, crunchy and light not forgetting much flavour in it. And when it comes to the flavours it also varies, some loves to use nutmeg, lemon zest, orange or may be cinnamon.  Well without much ado let me share my own recipe that gives that mind blowing taste and aroma.
Prep time: 1hour.        Cooking time: 1hour
Total time: 2hours.       Yield: 7 litres

2.5kg of flour
800g of sugar
400g of butter
2 grated nutmeg
2 tablespoon of lemon zest
4 tins of peak milk
Baking powder (optional)
9 fresh eggs
2 litres of diamaor oil for frying

Things you’ll need.
Rolling pin
Chopping board or a clean surface
Sharp chef knife or a serated knive
Deep frying pan or iron pot
1- In a large bowl mix together, lemon zest, nutmeg and a pinch of salt. Adding baking powder is optional so I didn’t put it in my recipe
2- Put in the butter in the flour, and rub in the butter and flour with your hands until the flour becomes light. It should almost look like a fine bread crumbs.

3- in a bowl, mix the 4 tins of peak milk, sugar, eggs and whisk using a whiskers. Make sure you get a uniform mixture.
4- form a well in the bowl containing. The flour and add the liquid gently. Then kneads  until it becomes s solid dough, not too strong though. Use a knife to make sure that your dough if stiff!

5- dust your working space with flour or your chopping board. Roll out the dough and make sure the dough is ¼ thick. The flour on your working space helps to avoid the dough from sticking.  Cut out the chinchin using your desirable style, be it rectangular, squares, triangular or any shape of your choice.

6- put the oil in a deep frying pan and let it get hot to a temperature of about 250-300°F. Fry the chin chin  in batches  without over putting too much in the frying pan. Fry until it becomes golden brown.

Et voila there we go, your chin chin is ready for consumption. For the measurements the yield was 7 litres.  Please let us know if you tried this at home this Christmas. From us to you all our lovely readers, we wish you all a wonderful and Merry Christmas. Have a great time.
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