Friday, February 1, 2013

How to Make Chin-Chin with Eggs and Milk

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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.

2 eggs
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)