Chin Chin are the most popular fried pastries in West Africa. They can be prepared in various ways, but the most common is to make them crunchy on the outside and soft on the inside. Traditionally, the dough is fried, but for a healthier alternative, you can also bake it in the oven.
Ingrediants
For 10-15 people:
- 500 g of sifted flour
- 30 g of salt
- 2 g of baking powder
- 2 g of nutmeg
- 300 g of sugar
- 5 grams of vanilla
- 130 g of softened and chopped butter
- 3 large eggs
- 60 ml of milk
- Fry oil
- Powdered sugar (optional)
Steps
Method 1 of 5: First Part: Making the Dough
Step 1. Put the dry ingredients together
In a large bowl, mix the sifted flour, salt, baking powder, nutmeg, and sugar until completely blended.
- You can also use other spices, such as cinnamon. You can add 10 g of cinnamon or any spice that goes well with nutmeg, with a similar flavor, but you will need to vary the dose based on the proportions of each spice.
- Mix all the ingredients with a spoon or whisk.
Step 2. Cut the butter
Spread the pieces of butter over the previously mixed dry ingredients. Use a whisk or fork to mix the butter and continue until the butter is completely absorbed and the dough is coarsely crumbed.
- The butter needs to be softened and cut into small pieces before adding it to the dry ingredients.
- Instead of mixing the butter with the other ingredients, you can mash it to blend them better. You can help yourself with a whisk or a fork. To knead, you can also use your hands.
Step 3. Mix the eggs with the milk and vanilla
In another bowl, beat the eggs and milk until the dough is homogeneous. Add the vanilla and mix until the ingredients are well combined with each other.
As a variant, you can deviate from the traditional flavor, using coconut extract instead of vanilla
Step 4. Gradually blend the dry and liquid ingredients
Form a hole in the center of the floury dough and pour the liquid batter into it. Slowly knead the ingredients from the outside towards the center. Continue to knead until you get a homogeneous mixture.
You can also add the liquid mixture to the dry ingredients a little at a time and knead with each addition. Form a hole in the center of the floury dough and add a third of the liquid to the center. Knead everything and then add another third of the liquid mixture again and continue like this until the end
Step 5. Work the dough
Put the dough on a clean surface dusted with flour to knead it by hand until it is smooth and elastic.
You can also sprinkle your hands with flour to keep the dough from sticking to your fingers as you work it
Step 6. Let the dough cool
Wrap the dough in cling film and put it in the bowl. Then put the dough in the fridge for 20-30 minutes.
If the dough is solid enough, you can also skip this step, especially if you have little time. The cooling of the dough serves to solidify it to make it easier to work and to prevent it from sticking to surfaces
Method 2 of 5: Second Part: Cut the dough
Step 1. Roll out the dough
Put the dough on a clean surface dusted with flour. Use a rolling pin sprinkled with flour to smooth out the dough, 6 mm thick.
Try to get a rectangular shape as you flatten it. If there are any extra parts, cut them with a knife before dividing the dough into pieces. The leftover pieces can be kneaded and flattened again to make other portions. Cut off the excess parts only after you have obtained a rectangle
Step 2. Divide the dough into small squares
Use a knife or a pizza cutter to cut the dough into horizontal and vertical strips 1, 25 cm wide, to obtain squares.
You can make larger squares if you like, but they will take longer to cook
Step 3. Alternatively, you can make small knots
Cut the dough into squares of about 5 cm per side. Cut each square diagonally and make a hole in the center of each triangle obtained. With great care, thread each corner into the hole, forming a knot.
To obtain squares 5 cm wide, cut the flattened dough into 5 cm wide strips with a knife or a pizza cutter, both horizontally and vertically. This way you will get squares
Method 3 of 5: Third Part: Fry the Dough
Step 1. Heat the oil in a pan with a high edge
Pour two fingers of oil into a pan. Heat it until it reaches a temperature of 190 ° C.
- The pan must have a thick bottom and be very high to prevent the oil from splashing.
- Check the temperature with a food thermometer.
- If you don't have a food thermometer, you can check the temperature by putting a small piece of dough in the oil. If it starts to fry, the oil is ready.
Step 2. Fry the chin chin in handfuls
Add the chin chins a handful at a time. Fry them for 3 to 8 minutes, turning them, until they turn golden on both sides.
- Smaller squares usually take 3 to 5 minutes to cook and may not even be turned over.
- The knots, on the other hand, take longer to cook, from 6 to 8 minutes. Use a slotted spoon to gently turn them from side to side, until they turn golden.
- Keep the temperature of the oil under control while frying. It may rise while you take off the chin chins and put on the others. For best results, adjust the temperature or keep it constantly at 190 ° C.
Step 3. Place the chin chins on absorbent paper
Drain the chin chin with a slotted spoon and then place them on absorbent paper to remove excess oil.
Continue frying until all the chin chins are cooked
Method 4 of 5: Fourth part: Bake the Dough in the Oven (Alternative Cooking Method)
Step 1. Preheat the oven to 190 ° C
Take two baking sheets and cover them with parchment paper.
- Typically, chin chins need to be fried rather than baked, so the flavor won't be the same. Below you will find the explanation to get a flavor as close as possible to the traditional one. Plus, it's an alternative method for healthier, oil-free cooking.
- Avoid using aluminum foil. If necessary, you can grease the pan instead of parchment paper.
Step 2. Bake for 10-15 minutes
Place the chin chin in the pan and then in the oven. Then cook them until they begin to brown slightly.
Make sure the chin chins don't touch each other. The pieces will stick if they come into contact in the oven and won't cook well
Step 3. Flip and continue cooking
Flip the chin chins with a spatula and continue cooking for 15-20 minutes, or until both sides turn golden brown.
Step 4. Let them cool down
Remove the chin chins from the oven and let them cool on the baking sheet for 3-5 minutes.
The pieces do not have to cool completely, just enough to hold them in your hand
Method 5 of 5: Part Five: Serve Them
Step 1. Sprinkle the sugar
Chin chins are often sprinkled with powdered sugar. Transfer the pieces to a serving tray and sprinkle them with powdered sugar before offering them to guests.
An easy way to sprinkle them with powdered sugar is to use a small sieve. Put the sugar in the sieve and sprinkle it on the chin chin
Step 2. You can finally enjoy your chin chin
At this point, these delicious pieces of crunchy and soft dough are ready to eat. Enjoy your meal!
