For our newbies, the KFB foodie talk column is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).’ The best part is, the column will now be handled by our very own blog super star, Nike Ola.
This week, she shares tips on how to make Nigerian chin chin, enjoy!
going to demonstrate how to make Nigerian Chin Chin recipe for you in
this post, so you can make for your family. It’s the holiday season and
if you’re looking for what snacks you can make for the kids that will
soon be out of school for the holiday, this chin chin recipe should be
on your “to-do list” snack to make.
You can make it and add to the
hamper gift you want to give to your friends. Are you looking for a side
business? this chin chin recipe is all you need, you can make it, pack
and sell to your colleagues at work or on campus.
Chin chin is good as
part of small chop for occasions. You don’t need to order before you can
get or make chin chin for any occasion or to eat the delicious chin
chin you’re craving for, and you know what’s good about it? you make it
in the comfort of your home and know what’s in what you’re eating. Let’s
Nigerian Chin Chin
3 2/3 Cups All-Purpose Flour (more for dusting and kneading)
1/2 Cup Milk (your choice)
2/3 Cup Granulate Sugar (adjust to your liking) plus 2 tablespoons
10 Tablespoons Cold Butter (1/2 cup +2 Tablespoons)
In a large bowl, Sift flour, baking powder, nutmeg, salt, and sugar.
butter into chunks, drop the butter into the flour mixture and mix to
form crumbs. It is okay to have small butter like a ball in the crumbs.
Pour eggs (crack eggs into a small bowl to prevent egg shells from dropping into the mixture) and
milk (your choice) into the flour mixture and mix to form a dough ball.
Sprinkle flour on a worktop and transfer the dough and knead for a few
minutes, don’t over-knead but it shouldn’t be sticky.
Cover with a plastic wrap and set aside (or refrigerate) for 30 minutes.
cut the dough into five balls (I worked on each ball one at a time).
So, depending on the size of your pot or fryer cut the dough into the
part that when you roll out and cut you can fry that portion at a time
and make sure you wrap up the remaining dough.
out each dough, make sure it thin (don’t forget to wrap the rest of the
dough). Cut into any shape you choose. I cut the dough into strip
before cutting into bite size. sorry I forget to take picture of the
tiny bite size.
the oil in a pot or fryer to about 300-325 degrees F. If you don’t have
a thermometer drop one dough and if it floats immediately you can fry
the first batch. If the oil is too hot the chin chin will turn dark
immediately you drop inside the oil and you don’t want that.
the dough into the oil and fry. When it is light golden brown (you
don’t want it to be too brown because the color gets darker after it has
been taken out of the oil)
the chin chin and drain on the paper towel-lined pan.Continue the
rolling out, cutting and frying until you exhaust all the dough.
Let it cool down and store in an airtight container.
can use fresh, evaporated, or powdered milk but you will need to mix
the milk with water to give you the quantity you will need for the
recipe. Adjust the sugar to your liking.
over knead the dough because you don’t want your chin chin to be too
hard, and feel like you’re eating a stone (too crunchy) when eating it.