This is one of my favourite pastries. It is very popular and preparation is not as tasking as a lot of us think. Making chinchin on our own gives you the advantage of adding your own twist (yes, some people even add pepper to it), plus achieving the desired “crunchy” result.
Ingredients:
250 grammes, all-purpose flour
50 grammes, cooking margarine
1 tablespoon, baking powder
50ml, liquid milk
40 grammes, sugar
A pinch of salt
2 eggs
Vegetable oil
½ teaspoon, powdered nutmeg
How to:
Combine flour, baking powder, nutmeg and salt.
Beat eggs in milk and set aside.
In a separate bowl, combine sugar and margarine till fluffy and set aside.
Combine egg mixture and margarine mixture.
Make a well in the middle of the flour and stir in the mixture above. Mix till well combine and smooth (at this point the dough should not stick to the sides of the bowl).
Cover for 5 to 10 minutes.
Place dough on a clean flat surface and knead for a few minutes.
Roll dough flat with the use of a rolling pin and cut in to small squares.
Heat vegetable oil and deep-fry the dough till golden brown.
Chinchin keeps for weeks, if well stored.
funtaqa 