Monday, 22 July 2013

How to make Chin chin

Chin Chin is a popular crunchy deep Fried snack made primarily from flour, Sugar, Butter & milk. It’s really easy to prepare and could be Hard or soft depending on how you make it. It's also a sure fun way to get the family involved in the "labor of luv". Most times, i do the rolling out and cutting while the boys do the Frying and nibbling. For me, I love my chin chin not too hard and not too soft. Sometimes, I prepare it ahead of time and store in an airtight container in-case we've got expected guests. The only Complicated part in the preparation process is the kneading otherwise it’s as simple as 1, 2, 3.
Nigerian Chin Chin Recipe
•Prep time:  30minutes
•Cook time: 15minutes 
•Total time: 45minutes

Utensils
Rolling Pin
A Clean Board or Smooth Flat Surface
A Frying Pan
A Medium Sized bowl
A Sharp Knife
Ingredients:::
•150g Butter/ Margarine
•½ cup Milk
•2 Eggs
•¼ tsp. Salt
•2 cups Vegetable Oil

Preparation/ Directions:::
Step 1: Place the flour, Sugar, salt and butter/margarine in a medium sized bowl and work into it thoroughly with your fingers till it looks like bread crumbs

Step 2: Make a well in the middle of the dry ingredients and pour in the whisked eggs. Work into it with your fingers.

Step 3: Gently pour in the milk mixed with the essence and further work into it to bring it all together thereby forming a pliable dough. Knead the dough till it has an elastic feel

Step 4: Flour a clean board (Including the rolling pin) and pluck a chunk of the dough. Place the dough on the board and roll out
  

Step 5: Cut the dough into any shape you want (I cut mine into squares) and place the cut outs into a bowl. You can fold the unused cutouts back into the unused dough, Knead and repeat the process till the whole dough is used up.



Step 6: Place the pan with oil on the burner to heat up the oil. Test if it’s hot enough by dropping one square dough into the oil. If it sizzles, you are good to go

Step 7: Fry the Chin Chin dough in Batches making sure you don’t crowd the pan 

Step 8: The chin chin is done Once it turns golden brown. Transfer onto a paper towel and leave to cool at room temperature.
  

Step 9: Now you can serve or store it in an airtight container. 

Bon appetit!

Kitchen Notes
• An easier way to incorporate the sugar into the flour mixture is to dissolve the sugar in liquid milk first.
• To enhance the Chin Chin flavor, you can add flavor enhancers such as Nutmeg, Mixed Spices, Cinnamon, Flavor Essence i.e Vanilla, Coconut essence e.t.c

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100 comments:

  1. Anonymous10:06 am

    Hmmm...I love this!

    ReplyDelete
  2. Bookmarked for when I have enough courage! I still have memories of many chin-chin attempts gone awry.

    ReplyDelete
    Replies
    1. Lol! It's really not as complicated as it looks Aunty Mo :)

      Delete
  3. Anonymous10:42 am

    Chin Chin without nutmeg is incomplete!!!!!!

    Also try frying in onions flavoured oil (that's frying onions in the oil till burnt before frying the chin chin)Thank me later.

    I always whisk my egg with the milk before adding to the flour, sugar, butter mixture(No salt)

    oh oh least i forget i make the best chin chin in the world. Thanks to my mum

    ReplyDelete
    Replies
    1. Hello Anon!
      Nutmeg is an optional flavour enhancer just as mixed spices and also liquid flavours (its not compulsory). As choices differ, tastes also differ when it comes to adding Unique flavours to make pastries taste different from the basic recipe. Thanks for the Onion tip insight, would definitely try it out. If you've got pics on how you make your chin chin or other stuff, please send it in cos we'd love to learn from you :)

      Delete
  4. waohhhh looks so nice dobby I doubt I can do it without eggs tho?? If I can will it still come out Nice?? I just cant stand the smell of raw eggs..

    ReplyDelete
    Replies
    1. Hi shallie,
      Yes you can make chin chin without eggs if you like your chin chin hard and crunchy as most people like theirs. But if you like it not too hard, its always advisable to add eggs.

      Delete
    2. ok thanks dear would sure give it a try..

      Delete
  5. Anonymous8:20 pm

    @ shallie that is wia d nutmeg comes in too,I use d nutmeg to hide d egg smell. @ dobby d kneading part is wat I find veeery unintresting. U've tempted me I must make some dis week!
    Tokoni

    ReplyDelete
  6. Hi, I am working with several food bloggers to help pull down this blog www.nigerianfoodrecipesonline.blogspot.com.
    He is seriously infringing your copyright.
    He has all your food pics on his site and facebook page and making money from it.
    Help stop this person and the likes of him/her from stealing peoples hard work
    Here's where to report to google https://support.google.com/legal/troubleshooter/1114905?rd=2
    Have a great day.

    ReplyDelete
    Replies
    1. Father in heaven!!!!!!!!!!! I just checked the Site out. The person practically duplicated Almost all my content and even Cropped out my logo. thanks for alerting me on this barrister mike. The owner is a shameless thief and would be treated as such.

      Delete
  7. Anonymous12:42 pm

    Hello dobby tanks for all ur help, pls don't I need to use baking powder in making chinchin? is dere any effect or damage? Also hw long can I keep chinchin witout it loosing its taste. Thanks waiting for ur reply

    ReplyDelete
    Replies
    1. you do not need baking powder for chin chin. If well preserved in an air tight container, chin chin can stay for over a month without losing any significant value in taste and crunch.

      Delete
  8. Anonymous10:15 pm

    Thanks for the help. Dobby if am to use ten cups of flour how many eggs will I use

    ReplyDelete
    Replies
    1. It depends on the type of cup you intend using.

      Delete
  9. Anonymous10:41 am

    hi dobby this is real good but do i equate 450g flour in milk cup tin because i dont have a scale

    ReplyDelete
    Replies
    1. Hello Anon, Please use the cup measurements HERE instead

      Delete
  10. Hi dobby, thanks for the recipe. I have tried making my chin chin crunchy with your method but at the end it comes out soft. What do I do?

    ReplyDelete
    Replies
    1. it's not supposed to be soft. When you remove it from the oil, it's usually soft but once left to cool down, it hardens an becomes really crunchy.

      Delete
  11. Anonymous7:01 pm

    Hello madam, please can i make the chin chin without the butter and will it come out crunchy? Cos i like crunchy chin chin. Thank you

    ReplyDelete
    Replies
    1. Hello Anon! You cannot make chin chin without butter. For crunchy chin, you can skip adding egg.

      Delete
    2. Anonymous3:42 am

      You can make chin chin with vegetable oil but reduce the quantity of fat. Generally a substitute of 3/4 amount of the oil for solid fat works

      Delete
  12. Anonymous10:20 am

    wow,thnaks alot

    ReplyDelete
  13. Am definitely trying dis 4 xmas! I alwys try out different methods 4 making chinchin each exams! I once used honey in place of sugar cos ma dad is diabetic n d amount of sugar dat goes in2 chinchin scares him! It turned out great!

    ReplyDelete
    Replies
    1. Honey sounds like a great idea. Thanks theola :)

      Delete
  14. looks great! i prepaired chin chin some time ago but then it was really soft. i'd like to make proper crunchy chin chin! is your recipe for crunchy or soft chin chin? much love from germany! <3

    ReplyDelete
    Replies
    1. Hi absolutelydia, this is the recipe for the normal crunchy chinchin....Not too hard and not soft. Do let us know how it turns out.

      Delete
  15. Anonymous5:20 pm

    This is awesome,would try it soon. Bet its gon taste good as it looks. Do u have an article on cupcakes too. .?do post pls.

    ReplyDelete
  16. Anonymous5:21 pm

    This is awesome,would try it soon. Bet its gon taste good as it looks. Do u have an article on cupcakes too. .?do post pls.

    ReplyDelete
    Replies
    1. Do let us know how it goes once you try it out :). Yes i do have an article on cupcakes here>>> http://www.dobbyssignature.com/2013/01/chocolate-raisin-cupcakes.html

      Delete
  17. Anonymous8:06 pm

    Just made some chin chin for my family...twas YUM! i swear...lol. Keep up the good work Dobby..God bless you! How can i post the pics? :)

    ReplyDelete
    Replies
    1. Thanks for the feedback :). you can send the pics to dobbyssignature@gmail.com.

      Delete
  18. Anonymous1:03 pm

    Hi dear, how much of flour can I use to make one full bucket of topper magrine bucket????

    ReplyDelete
  19. Anonymous8:04 pm

    Hmmm, i think every method one needs to try them. I believe the one i will do will be sweet. Come let us try it.

    ReplyDelete
    Replies
    1. Do let us know how it goes k.

      Delete
  20. Anonymous4:44 am

    4kg of flour will fill one topper bucket

    ReplyDelete
  21. Precious4:44 pm

    Wow! Hi Dobby, I'm frying chin chin for the first time, and I'm glad i came across ur recipe, it really did help. I'm still on it, will update you once I'm through. Thanks.

    ReplyDelete
    Replies
    1. Thats nice :)....Do let us know how it goes k :)

      Delete
  22. Anonymous11:04 pm

    Hi dobby sometimes when I fry my chin chin some become crunchy while some become soft like bread, what could be the cause? Thanks

    ReplyDelete
    Replies
    1. Hi Anon!
      Soft chin chin could be due to the moisture contained in the dough. Try reducing the quantity of egg and butter you use as these could make the chin chin really soft. you could also separate the egg yolk from the egg white and use just the egg white. Do keep me updated.

      Delete
  23. Anonymous12:30 pm

    Can i add few tsp of cream of tartar to make it crispier

    ReplyDelete
    Replies
    1. That'd really not be necessary. If you want a crispier chin chin, Skip adding eggs to it.

      Delete
  24. Hi dobby!u are juz da best.pls,how many flour,sugar,butter and eggs can i use for a custard bucket?

    ReplyDelete
    Replies
    1. hi jane,
      Thanks for the compliments. sincerely, i've never tried measuring it with a custard bucket but would keep you posted once i do.

      Delete
  25. Anonymous12:18 pm

    Hello Dobby, i just stubled unto ur blog and i luv what i saw. I promise you that am going to try to make chin chin but, what type of milk should i use? Is it liquid or powdered milk? Also, cake

    ReplyDelete
    Replies
    1. Hello Anon,
      you could use either liquid or powdered milk, it's a matter of choice. if you intend using powdered milk, try dissolving it in water before adding to the mixture.

      Delete
  26. Anonymous9:10 am

    Hi dobby,pls i want d'link to your meatpie.....thanx

    ReplyDelete
    Replies
    1. Hello anon, I've not done a post on meatpie yet. Would do that soon and put up a link .

      Delete
  27. Anonymous3:25 pm

    Hello dobby,l followed ur recipe&direction on making chin-chin.Honestly,it came out like l've never had it.Tanx alot.

    ReplyDelete
    Replies
    1. Awww!!!! Thanks for the feedback Anon. I'm glad it turned out fine :)

      Delete
  28. Anonymous10:10 pm

    hello dobby, I followed your recipe but the chin chin came out soft like bread, what could be the cause?

    ReplyDelete
    Replies
    1. Hi anon,
      using the measurements above would give you perfect crunchy chin chin. Also, Using the right amount of eggs and butter would prevent the chinchin from coming out 'soft like bread'.

      Delete
  29. Ariel9:21 pm

    Hi! How many servings would you say this recipe makes? (That is, how many people will it feed?)

    ReplyDelete
    Replies
    1. Hi Ariel, Since it's more of a snack it could feed up to 10 people.

      Delete
  30. Anonymous7:07 pm

    mine usually come up soft and i have try it two times.how do i make it crunchy.

    ReplyDelete
    Replies
    1. To make your chin chin crunchy, skip adding eggs.

      Delete
  31. Trying it out today. I'll t back to the page.. Wink!!

    ReplyDelete
  32. Trying it out today. I'll t back to the page.. Wink!!

    ReplyDelete
    Replies
    1. Do keep us posted ;)

      Delete
  33. Tried it out for the first time. I am proud of myself. Thanks for the tutorial. Still have some in the kitchen. Lool. Have a good day all.

    ReplyDelete
    Replies
    1. Glad it turned out fine rachael......Thanks for the feedback :)

      Delete
  34. Anonymous3:37 pm

    i tried chin chin for the first time as u instructed and it came out perfectly. thanks.

    ReplyDelete
  35. Anonymous3:39 pm

    i tried chin chin for the first time as u instructed and it came out perfectly. thanks.

    ReplyDelete
    Replies
    1. Thanks for the feed back Anon. Glad it turned out fine :)

      Delete
  36. Anonymous2:07 pm

    Madam Dobby! U re truly recipes remedy. Love ur page dear

    ReplyDelete
  37. Anonymous2:31 am

    Madam pls can 6 pcs of egg go on 10 kg of flour and also how many kg of money powdered milk and butter should I use in 10 kg of flour thanks waiting for ur reply

    ReplyDelete
  38. Hello. Can I store the chinchin dough until when I am ready to use it and for how long can it be stored. Thanks

    ReplyDelete
    Replies
    1. yes you can store the dough in the refrigerator for up to 3 days.

      Delete
  39. Anonymous3:07 pm

    is using finger tips in mixing flour and butter better than using palms in doing chinchin

    ReplyDelete
  40. Anonymous12:46 pm

    because i feel using finger tips makes it crispier

    ReplyDelete
  41. Anonymous12:49 pm

    because i feel using finger tips makes it crispier

    ReplyDelete
    Replies
    1. Hmmm!! I've never noticed the difference but now you've mentioned it, i'd take note.

      Delete
  42. Thank you so much, I made chinchin last night using your recipe + frying onions in the oil for flavour. It was out of the world, the house was scenting like a cookie factory. Can't wait to chop it this morning. God bless you

    ReplyDelete
    Replies
    1. Thanks for the feedback seun. Glad it turned out fine :)

      Delete
  43. Wendy9:50 am

    Thanks for your recipe. Please whats your chin chin recipe for a diabetic person? Ild appreciate ur reply. Thx

    ReplyDelete
    Replies
    1. You can make Wheat and Honey Chin Chin. To do this, Substitute wheat Flour with Wheat meal and Sugar with Honey. i'd put up a post on it soon.

      Delete
  44. Thank you for the recipe. First time and a came out great! Unfortunatly not many left over ;-).

    ReplyDelete
    Replies
    1. you're welcome carolien, Glad it turned out great :)

      Delete
  45. Anonymous7:33 pm

    Thanks so much for this. I ve been using your recipe and it has been turning out great. Pls. I want to be selling chin chin. Is there any special recipe that will reduce cost and increase my profit? I am eagerly waiting for your reply. Thanks

    ReplyDelete
  46. God bless you Dobby as you share, please how many kgs are there in a custard paint of flour, so that l can double the ingredient. thank you in anticipation for your response.

    ReplyDelete
  47. Anonymous6:02 pm

    hi I noticed that you advised skipping eggs to make chin chin crunch y and harder. using the measurements you recommended do you need to increase milk or add water? if so what quantity. ade

    ReplyDelete
  48. Anonymous12:24 pm

    Hi thanks for the reciep
    please my chincin after some time have the taste of the oil even when put inside an air tight container or freezer is there any other way to preserve it or ithere any preservative for it
    Thanks

    ReplyDelete
    Replies
    1. It's advisable to use clean oil that hasn't been used for anything else to fry chin chin. This is so the chinchin would adopt it's natural taste instead of the oil taste.

      Delete
  49. Anonymous10:27 pm

    Dobby please send me your email. Need to send you a mail

    ReplyDelete
    Replies
    1. dobbyssignature@gmail.com

      Delete
  50. Anonymous10:28 pm

    Can you please send me your email dobby

    ReplyDelete
    Replies
    1. dobbyssignature@gmail.com

      Delete
  51. Anonymous3:54 pm

    After years of failed attempt I have been reluctant to try this recipe but this page remained open on my browser for days, I see it but just didn't bother closing it because i sort of like the picture of your result. However, I gave it a try just an hour ago and I will break down my experience for lots of sisters like me out there. At the mixing phase, my dough was not firm to touch and I got the impression that I am heading at another failed chin chin, decided to just go on regardless. At the rolling phase, as we all can guess my dough didn't roll out nicely but I rolled it anyway and cut into little squares. Poured little into my hot oil and i thought the chin chin had scattered because of the bubbles on the surface of the oil 'I have been there before'. Started turning it anyway and I saw the most beautiful chin chin formed in golden brown in few seconds. I was eager to try it out so I took 1 piece and then I got another disappointment, it was not crunchy and in fact tasted like a biscuit. Went ahead to fry the second batch anyway, then went back to taste the first batch and there I have it! Mildly crunchy chin chin in all richness. It is a testimony lol. So happy I tried this and thanks so much for this recipe is a lot of help. I will reduce the sugar when next I try

    ReplyDelete
  52. Hello Dobby. I've made chin chin three tunes before and they all came out lovely Cygnus evening I decided to make some ahead for Christmas. I used 5 cups of flour, 4 eggs, 1 simas pack, half tin of liquid milk n spices. My house smells divine but my end product was a complete disaster!! The chin chin did not hold together Infact it came apart even on fire. Reading your post I see you said the dough should be elastic mine wasn't. It did not stretch. Please what did I do wrong too much flour? Meanwhile the only difference between this attempt and the rest is the flour and egg increase. Egg by one and flour by one cup. Looking forward to hearing from you.

    ReplyDelete
  53. Now that I took time to read the comments I think the problem was the eggs. Too much of it. Next time I'll just stick to the recipes.

    ReplyDelete
    Replies
    1. Yes please stick to the recipe, it's the only one I have tried that didn't fail and got my husband and kids going around the house with a little sandwich nylon filled with chin chin for about a week

      Delete
  54. What a helpful tutorial!
    more strength

    ReplyDelete
  55. Hi dear,
    Well done and please keep up the good work.
    I just want to confirm the flour gram to cup
    conversion.
    I thought I saw 1 milk cup as 85g somewhere on
    your site and now 40g in response to someone's
    question on this recipe. Kindly clarify please.
    God bless you daily.
    Thanks.

    ReplyDelete
    Replies
    1. Hello Gifty, thanks for pointing that out. Please use the cup measurements HERE instead

      Delete
  56. I want to find out, How much will it cost to star chin chin business, can you give some statistics of chin chin business in plenty quantity?
    What advise can you give me concerning the profit and lost, what are the risk of starting chin chin business?
    What do i need to start the chin chin business?
    If it stay more then one month does it mean is edible?
    Who can star chin chin business? Do I need some matching for chin chin business?
    I look forward to hear from you.

    ReplyDelete
  57. I want to find out, How much will it cost to star chin chin business, can you give some statistics of chin chin business in plenty quantity?
    What advise can you give me concerning the profit and lost, what are the risk of starting chin chin business?
    What do i need to start the chin chin business?
    If it stay more then one month does it mean is edible?
    Who can star chin chin business? Do I need some matching for chin chin business?
    I look forward to hear from you.

    ReplyDelete

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