VANILLA FLAVOURED CHIN CHIN.

Hello!!!

How is everyone doing and how was your weekend? Mine was filled with activities. I went for a picnic (am sorry I didn't blog about it). Also, I made chin chin with my friend last week (I love cooking and baking with friends, it's fun!!!). It's been ages since I last did this, I don't even know why but I guess it's because it is time consuming (I can be a bit lazy though). I really enjoyed doing this, especially the cutting process because I can play around with it, like cutting them into different sizes and shapes. Well this time, we decided to add vanilla flavour to it just to give it a different taste and it came out really nice and crunchy.

                                              INGREDIENTS.
  Flour                       1300 g
  Margarine              150   g

  Sugar                       200   g

  Eggs                         4 small eggs

  Baking powder     1 tablespoon

  Condensed milk   380 ml  
  Nutmeg                  1 teaspoon

  Vanilla flavour      60 g

  Water                     1 cup

  Groundnut oil           2 L

                                

                       

                                                   PROCEDURE:

* Mix all the dry ingredients (flour,baking powder, nutmeg and salt) into a bowl.

* Add the margarine into the bowl containing the dry ingredients and mix until the texture is                  uniform (no lumps).

* To the above mixture, add your egg paste ( that is egg, sugar and vanilla flavour) and mix uniformly.

* Add the water little by little, mix simultaneously until the pastry is no longer sticky.

* Sprinkle a little quantity of  flour on a clean surface (e.g table) and knead the pastry until it's soft and fluffy.

* Sprinkle a little quantity of flour on the rolling pin and rub lightly, roll out the pastry using the rolling pin   into     your desired thickness, cut into your preferred size/shape.

* Pour 1.5 L of groundnut oil into a pot with depth, Heat the groundnut oil for about 15 mins   and fry   with medium heat (to prevent it from becoming soggy or burnt) until the colour turns light brown.

* Put in a sieve and allow to cool.

* Serve with any drink of your choice.

Note that:

The sugar should be mixed with the egg some hours before use, to enable the sugar dissolve completely.

Top up the oil, when necessary.

In absence of a chin chin cutter,you can slice and cut with a knife

What part do you enjoy the most, do you enjoy cutting or frying? If you have a different way of  making chin chin please share as I would love to try it out.

  

Thanks for stopping by!