13/12/2022
MENU: COCONUT CHIN-CHIN
RECIPE:
5 cups all-purpose flour
1 cup butter
½ cup sugar
1 medium size coconut
1 cup room temperature water
2 eggs
A teaspoon baking powder
¼ teaspoon nutmeg
Vegetable oil
A pinch of salt
PROCEDURE:
* To begin crack open the coconut shell then take out the coconut, peel off the brown skin because it's not needed in this recipe. Cut into smaller pieces then transfer to a blender, add water & blend until it's smooth.
* In a large mixing bowl, add flour, baking powder, nutmeg, salt then mix all the dry ingredients together until everything is well combined.
* In another bowl, crack in the eggs & whisk together. (NOTE: If you don't eat eggs you can skip this step)
* Next, create a well at the middle add the butter, blended coconut, eggs then mix everything together or until you get a dough.(NOTE: At this point the water used in blending the coconut should be enough to form a dough but if it's not enough you can add very little water. Secondly, the coconut used in this recipe contains milk so no milk is needed). After getting a dough cover & leave it to rest for about 10minutes so that the gluten & flour can relax.
* Next up, after 10minutes flour the work surface & transfer the dough to it & knead for 15-20seconds.(NOTE: You don't need to over knead the dough If not the chin-chin will be too hard).
* Afterwards, flour the work surface a little bit & roll out the dough. Use a pizza cutter or knife to cut out the chin-chin dough into your desired sizes & shapes. At this point make sure that the oil is preheating to deep fry. Drop a pinch of flour into the oil to check if it's hot & once it's hot transfer the chin-chin & fry on medium heat. Fry until it's golden brown take them out of the oil and place on a strainer lined with kitchen paper towel.
* Finally, transfer into a tray to cool down completely before storing it.
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