How often do you make Chin Chin? How many flavours of Chin Chin have you tried? If you’ve only tasted the soft, milky ones and the hard, crunchy ones, omo you dey dull yourself. I say this because adventure is the spice of life and food adventure is the ultimate adventure of all. A couple of days back, I made chin-chin and I added banana to it. My goodness! It was so yummy. So, I decided to share the recipe because I know some of my adventurous readers would love to try this.
4 cups of All-Purpose Flour
2 Medium-sized Bananas
1/2 Cup of Sugar
1 Large Egg
1/4 Cup of Powdered Milk
1/2 Cup of Margarine
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
1 Teaspoon of Freshly Grated Nutmeg
3 Tablespoons of Water or MilkVegetable Oil for Frying
How to Prepare
You begin by measuring out all your ingredients. If you don’t want to start looking for one ingredient or the other halfway into mixing, then, this should be your approach. So, break and beat the egg. Mash the banana. Add some water to the milk and mix. Sift the flour, baking powder, sugar, nutmeg and salt into a sizeable9 bowl. Whisk the dry ingredients together.
Add the margarine which is at room temperature, by the way, to the dry ingredients. Rub the margarine into the flour mix till you get a crumbly mix. Add the eggs and the milk at this point. Mix the ingredients together. Afterwards, knead the dough with your hand. The dough may feel too dry while kneading. Don’t add water until you’ve tried and failed to get it to form a smooth ball of dough. Even then, water should be added in bits. Just bear in mind that kneading requires a certain level of exertion. Thus, be prepared to use your arm power. When you have a smooth, elastic ball of dough, cover the bowl for at least ten minutes. This will make the dough softer. When the time has elapsed, knead the dough some more. Afterwards, cut and roll out small balls of dough. Cut the dough into any shape of your choice using a small knife or pizza cutter.
Pour a generous quantity of vegetable oil into a clean frying pan. Set it on medium heat. When the oil heats up, do a heat test with a small piece of dough. If the dough sinks to the bottom of the oil and stays there, the oil is not hot enough. If the dough rises too quickly, know that the oil is too hot and you need to turn down the heat. But if it gradually floats to the surface of the oil, then the oil is ready to use. Put the first batch of dough into the oil and fry till golden brown. Scoop the chin-chin into a paper-lined sieve. Then repeat the process of frying the remaining diced chin-chin dough in batches. Allow the chin-chin to cool then serve and enjoy.
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