technique of making good chin chin

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Greetings lovely people incase you are new here  this is chef B's corner . I realize that in my past writeups I have concentrated soley on food recipes leaving out pastries . what is life without pastries? so I decided to dedicate this day for pastries . right away I will begin with chin chin recipe 


ingredients

Margarine 
Milk flavor
nut meg
lemon
flour
liquid milk
vegetable oil
vanilla flavor
baking powder
eggs 
Luke warm water
granulated sugar
The cutting process


procedure 

first of all my beautiful people this procedure is for five kilograms of flour you could  add more kilograms or reduce it but be mindful of the quantity of your ingredients
creaming method- put your margarine( 900g)  in a  wooden mortar add your granulated sugar
(3 glasses it all depends on how you want it to taste like but I will advice not to make too sweet beware of diabetes)
  ,vanilla flavour and start creaming together  . when you realize the margarine is watery enough whisk your eggs and add into the mixture ( 10-11 eggs for 5 kilograms of flour) at this stage you stir in a circular motion
its time to add your flour I prefer Familia flour because it does not require sieving but you could still use any flour of your choice and it will yield same results 
add you liquid milk I always use  peak milk ( 5 tins) and mix the flour together , then after add you ground nut meg and grated lemon back , then baking powder comes in (three sachets first  of back Pulver baking powder its  still optional or you could use  chopman or another baking powder would  do) add your milk flavour 
now its time for kneading the most difficult part it requires strength to mix  the dough when kneading   you look at the texture if its hard add a bit of water and then you use a knife and cut the dough to see if the baking powder has acted  if not you add or else its going to absorb a lot of oil while frying 
when this is done you pour in a bit of vegetable oil to the dough 
  1. This how your dough is supposed to look likeafter kneading


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