Hello, Fans! Today I will be walking you through how to fry chin. As we all know we are in a month of Christmas festivals my parents normally welcome a lot of visitors home and from abroad to celebrate Christmas festivities with us.
We fry this almost every year in the month of Christmas for the visitors to eat as a snack anytime they feel like eating something light and crunchy.
I discover some of us don't like frying this, because some always complain of Stress. Trust me, if you follow this normal and simple procedure you won't stress off and regret frying your chin for the first time.
Ingredients.
These are the ingredients needed when planning to fry chin.
- 280g (1 3/4 cup + 2 Tbsp) all-purpose flour.
- 2.82g (1/3 cup) granulated sugar
- 3.57g (4 Tbsp) salted butter
- 4.3/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1 large egg
- 1/4 cup evaporated milk
- Oil for deep frying
Procedures
Measure and mix dry ingredients in a bowl and set it aside.
Measure and mix wet ingredients except for the butter.
Add butter to the dry ingredients and mix it with your fingers very well.
Pour in the other wet ingredients and mix it until dough forms. It should form a perfect dough but if it feels a bit stiff, add a teaspoon of water or milk and if it feels too tacky, add a Tea-spoon or two of flour.
You can now unwrap rested dough and start rolling and cutting into shapes. Roll out dough to about a quarter of an inch thick because the dough will rise when you fry them.
Cut With a knife or pizza cutter or even a dough divider cut dough across vertically and horizontally forming little squares but as you can see here, I use a square knife to cut it and I am cutting it into a square shape.
Put little squares in a bowl and sprinkle a little flour and shake it to prevent sticking.
Heat the oil and fry till light golden. Remotowel-line dotted spoon and spread on a paper towel-lined tray to cool. The Chin will soft when hot but hardens as it cools.
N.B:
Before you fry the chin, always test the heated oil by putting a piece of the chin in the oil, if oil bubbles and the piece of chin cup withe up immediately, then the oil is ready for frying.
Always make sure you have enough oil to fry the dough. Too much dough over crowds and it doesn't allow adequate frying.
I've never heard of that appetizer, it looks like it requires quite a bit of work