Chin Chin Recipe: How to make soft Chin Chin step by step, with Yeast that you can even put up for sale!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. This helps keep the content on this site free.
Before you continue, kindly stop for a second and follow me right now on Instagram @richeelicious and on Tik Tok @richeelicious_ 🙏
About Chin Chin Recipe
As far as crash courses go, I want you to know first and foremost that Chin Chin is made from combining flour, sugar, milk, butter, and nutmeg or cinnamon and pretty much deep-frying the whole thing.
I also want you to know that personally, if Chin Chin is not soft and well flavoured, it can easily be one of my most disliked snacks.
I hear some people prefer theirs hard like stone (Oyo is your case ooo. More grace to your jaw. Your teeth is very strong 😒).
But I guess what sets it apart from most Nigerian snacks is that it’s one of the easiest to make (compare it to baking a cake and see what I mean).
Most people in Nigeria prefer to make it during festive seasons (some serve it to guests during these periods) but as I said, it’s easy to make so it can be made virally any time you want.
Now that that’s out of the way, let’s get to business proper.
Also read: Nigerian Food Time Table: For Family, Children & Pregnancy
Equipment
- Air tight containers (for preserving the Chin Chin Check on Jumia for up to 30% off. Click here)
- Bowl
- Egg beater
- Rolling pin
- Knife (For cutting the dough into small shapes).
- Frying pan
Ingredients for making Chin Chin
- Flour
- Sugar
- Milk
- Eggs
- Baking powder
- Flavor
- Cinnamon or Nutmeg
- Groundnut oil
You have everything ready? Good. Now to the fun part.
Step by Step Directions
Follow my step by step directions below:
Step 1: Grab a clean bowl and mix the Sugar, Nutmeg, Flour and Baking Powder together.
Step 2: Break your eggs into the powdered mixture while also adding melted butter and milk. Now mix together until it forms a dough. Next, knead the dough for 3 minutes.
Step 3: Now roll out the dough into a very thin sheet and use a knife to cut it into tiny pieces according to the shape you like (some people prefer squares, some prefare rectangles and some can even cut it triangular).
Step 4: Heat groundnut oil in a frying pan or pot that will be sufficient to deep fry the snack (if you’re the type who likes to economize your oil, you’re out of luck today because this recipe dey chop oil kpa! Be ready!).
Step 5: Wait for it to cool down and your African/Nigerian Chin Chin is ready.
Preservatives for chin chin
How do you preserve your Chin Chin? Undoubtedly, if you make it and don’t take certain measures to ensure it’s kept preserved, it will spoil once air gets into it as all snacks will. Keeping this in mind, the bet way to preserve it is to store it in an air-tight container and I promise you, it will last a very long time.
Check out these air tight containers on Jumia to preserve your Chin Chin.
Now over to you
What questions or additions do you have about this post? Kindly comment below.
Click here to follow me on Instagram: @richeelicious
STAY HUNGRY: Read more delicious Nigerian Dessert Recipes on Richeelicious.
Chin Chin Recipe: How To Make Chin Chin Step By Step
Equipment
- Bowl
- Egg beater
- Rolling pin
- Knife
- Frying pan
Ingredients
- Flour
- Sugar
- Milk
- Eggs
- Baking powder
- Flavor
- Cinnamon or Nutmeg
- Groundnut oil
Instructions
- Mix the Sugar, Nutmeg, Flour and Baking Powder together in a bowl
- Break your eggs into the powdered mixture while also adding melted butter and milk. Mix together until it forms a dough. Next, knead the dough for 3 minutes.
- Roll out the dough into a very thin sheet and use a knife to cut it into tiny pieces according to the shape you like
- Heat groundnut oil in a frying pan or pot that will be sufficient to deep fry the snack
- Wait for it to cool down
Video
Notes
- Air tight containers help in preserving the Chin Chin (Check on Jumia for up to 30% off. Click here)
- Put some dough in the oil. If it sinks to the bottom and doesn't rise up fast enough, then the oil is not hot enough.
- If it rises up too the top too fast, then the oil is too hot. Lower your flame.
- But if the dough gradually floats to the surface of the oil, then it's hot enough.
For me it’s soft Chin Chin or nothing 😋
Measurements of recipes nko?
Well, do you like to cook well I do if you see it on my apron I love cooking., But sometimes we get confused to understand certain cooking instructions. COOKING INSTRUCTIONS | BAKING CAKE | BEATING EGG
Today let’s make an amazing festive dessert sheer khurma Which is the shield chordoma so here I have already taken one and a half-liter of milk. how to make sheer khurma | sheer khurma ingredients list
Is egg optional,
Great thanks this really helps me 😊
I love this you are a great Cook