As I began the practical I was so excited to learn the process of making chin chin. My instructor guided me through the steps and I started by measuring out the ingredients where I used four cups of all purpose flour,one cup of soyabean flour, half cup of granulated sugar and a quarter teaspoon of salt.
Next I mixed the dry ingredients together and then added a quarter cup of vegetable oil and half of warm water. I ensured that I mixed the dough until it came together and then I kneaded it for like ten minutes until it became smooth and palatable.
After kneading the dough, I cut it into small pieces based on the size I was given and shaped them into strips. I then heated some vegetable oil in a deep frying pan over Medium heat and then fried the chin chin strips in batches until they were golden brown.
You won't believe that the frying process was tricky but with the guidance of our instructor, I was able to achieve perfect crispness and the end result was well worth the effort, our soyabean chin chin was delicious.
I must confess that my weekend was fun and full of educational experience and I am super excited to have the opportunity to participate. The final product was yummy and crispy on the outside and soft on the inside with a delicious nutty flavour from the soyabean. What made me so happy was how the soybean complemented the other ingredients and I am hoping to experiment with other soybean recipes in the Future.
You can't afford to miss my review. I assure you with the steps above, you equally can make a nice yummy chin chin for yourself, for your family and most importantly for sale.
The picture above is my production of the soyabean chin chin and the other is me putting on my laboratory coat and it was amazingly packaged by me with a brand name SOYABEAN CHIPS