09/07/2024
How to make Chin Chin
Ingredients
8 cups (1kg) plain flour (all purpose flour)
1 tin Peak Milk
250g margarine
½ cup granulated sugar
2 teaspoons ground nutmeg
A teaspoon of baking powder
2 eggs (optional)
Some water (only if necessary)
Notes about the ingredients
For best results, use only plain flour (all purpose flour) for Nigerian Chin Chin. Do not use self raising flour nor gluten-free flour.
Peak Milk gives your Nigerian Chin Chin that rich, creamy yet crunchy texture.
For the classic taste of Nigerian Chin Chin, nutmeg is a must else you will be wondering what is wrong with your Chin Chin when you are done.
Use only tasteless and odourless vegetable oils such as sunflower oil and the vegetable oils sold in Nigeria when frying Nigerian Chin Chin.
The eggs are optional, only add them if you want your Chin Chin softer.
Directions
Sift the flour into a big enough bowl.
Add the granulated sugar, baking powder and ground nutmeg and mix.
Add the margarine in small scoops. Then rub it into the flour till you get a good mix that feels like crumbs.
If you are using eggs, break and add them now and mix very well with the contents of the bowl.
Add the peak milk, mix with a spatula. Then knead by hand till a ball of dough is formed. It may feel dry during the mixing but do not be tempted to add more liquid because the liquid you have in the bowl should be enough. You just need a bit of arm power to mix it. But if you really really can't get it to form a dough, add a tiny quantity of water bit by bit till the dough is formed.
When done, cover the bowl and leave the dough to rest for about 15 minutes.
After 15 minutes, you will notice that the dough is softer. Knead very well.
Roll out small bits of dough and cut with a knife Do not use flour to dust Nigerian Chin Chin because this causes the oil to foam during frying. If you mixed the Chin Chin very well, there will be no need to for dusting while cutting the chin chin.
Pour a generous
