Quick & Easy Steps to making Chin-Chin

It was one of the easiest sounds to recognize, if one hadn't seen what he was chewing on yet. As he crushed the pieces between his molars, the aroma and taste of it shot through my memory through the nerve endings to my taste buds and olfactory lobes. That always happen when I see any food I love either on paper or on the screen. Immediately I wanted to eat it all over again too and I went straight to my pastry cupboard and brought out all the stuffs i need to make Chin-chin. I love to make and eat it for a number of reasons especially the crunchy sounds and milky taste it leaves in the mouth and its perfect suitability as a ready snack at home and a good appetizer. 
Chin-chin is a fried snack popular in West Africa . It is a sweet,crunchy, doughnut-like baked or fried dough of wheat flour, and other customary baking items. 

Let's make some real fast here:

 Ingredients for a crunchy chinchin

• 1kg all purpose flour
• 200g of granulated sugar
• Evaporated/powdered milk(as desired)
• 125g margarine
• 1 medium nutmeg
• Odorless and tasteless vegetable oil(for frying)

Mixing procedure

(1) Sift the flour in a clean bowl, add the grated nutmeg and margarine. Then mix together till it becomes lump free;

(2) In a separate bowl, mix sugar and milk together and leave to soak for some minutes

(3) Pour the mixture into the flour in the separate bowl and mix thoroughly with hand till a smooth soft dough is achieved;

(4) Place the dough on a clean flat surface and knead gently with a roller;

(5) Place your kneaded dough on your Chin-chin cutter and cut, based on the sizes you want

NOTE: If u don't have a Chin-chin cutter, as soon as your dough is flat, cut your dough into different sizes with a knife on that flat surface;

and add little flour so as not allow the Chin-chin stick together before frying;

(6) While cutting into different shapes and sizes, pour your vegetable oil in a clean frying pan, and allow to get hot

(7) Deep fry in hot vegetable oil and stir carefully and continuously till you get a golden brown color

NOTE: This is done so as to avoid the Chin-chin from breaking and also not allow it get burnt

(8) Scoop the fried Chin-chin inside a flat tray so as to aerate it

(9) Package as desired.