Cameroonian chin chin

Name: Cameroonian chin chin
Prep time: 30 min
Cook time: 20 min
Total time: 70 min
Yield: 10
Cuisine: Cameroun
Ingredients: 400 g — wheat flour; 70 g — sugar; 60 g — clarified butter; 100 g — beaten eggs without shells; 70 ml — pasteurised milk; 4 g — baking powder; 35 g — vegetable oil; 1 g — fine salt

Cameroonian chin chin — Prepared with wheat flour, sugar, clarified butter.

Ingredients

400 g — wheat flour
70 g — sugar
60 g — clarified butter
100 g — beaten eggs without shells
70 ml — pasteurised milk
4 g — baking powder
35 g — vegetable oil
1 g — fine salt

Preparation

Mix flour, sugar, baking powder and salt.

Rub in ghee, then add eggs and milk gradually to make a firm dough.

Rest 20 minutes.

Roll 5 mm thick, cut even small cubes and fry at 165–170°C about 5–7 minutes per batch, stirring gently.

Drain and cool completely before sealing.

Counted oil is estimated uptake; provide the frying bath separately.