Hello Fam!
How's everyone doing? Have you seen my last post? If not click Here to view.
Today, I decided to share my Chin-Chin recipe to you all. Wondering if the heading is true? Yes it is!
Chin-Chin is one of the snacks made with the famous All Purpose Flour. It is loved by the kids & adults alike. Is there anyone who doesn't love Chin-Chin? Well, maybe, but whoever that is must have a very important reason. For sometime now, I have being in the business of producing special Chin-Chin for people. When I mean special, I mean highly nutritious, delicious and stinkingly rich Chin-Chin 😁. It doesn't cost a lot of money to produce high quality Chin-Chin when you're producing Chin-Chin for personal use, but when it comes to producing Chin-Chin for sale, it is quite expensive and believe me when I say that it's not everyone that want to spend so much in buying such Chin-Chin. I mean, they are people that truly love "stinkingly rich" Chin-Chin but can't afford spending much for it. For instance, a plastic takeaway plate of rich Chin-Chin is sold at the cost of N500. A lot of people are not interested in knowing the costly ingredients you used in production. What they are interested in is to have a bucket filled with Chin-Chin at the same price 😂.
So, what will you do? Will you quit the business because of this or figure out a way as a smart business man or woman?
Let's drift a bit from business and come closer to our homes. Let's say you have other ingredients at home but discovered you don't have eggs and milk and you couldn't possibly buy immediately either. You desperately need some plates of Chin-Chin to satisfy the sudden craving; or serve few unexpected guests. These things do happen, right? You can't be prepared all the time. When you find yourself in such situation, will you simply back out and forget about making Chin-Chin? No dear, I don't think that's a good idea.
Trying what seems impossible is part of life, and when you succeed, others follow your method. Have you heard about Chin-Chin made without sugar and the one made with pepper and onions? Someone figured that out and others started enjoying the recipe. My point is, you will be able to produce delicious Chin-Chin without eggs and milk. I was able to figure out my own way of producing Chin-Chin without eggs and milk to serve my clients that need a less costly package, and because I'm generous 😁, I will be sharing it with you.
Who's ready? Let's go!
Ingredients:
1. All Purpose Flour = 5cup
2. Butter = 125g
3. Sugar = ½ cup
4. Baking Powder (Optional) = ¼ teaspoon
5. Nutmeg = 1½ teaspoon
6. Milk flavour = 1 teaspoon
7. Vanilla flavour = 1 teaspoon
8. Cinnamon powder (Optional) = ½ teaspoon
9. A pinch of Salt (Optional)
10. Water
11. Vegetable Oil for frying
Other Materials Include:
* Rolling Board/Table
* Rolling Pin/Bottle
* Pastry Cutter/Knife
* Scooping Spoon & Metal Sieve
* Frying Pan
* Light Source
Notes on the Ingredients:
Flour: This is the main ingredient; call it the star of the dish, you're not wrong. This is because without it, you can't think about making Chin-Chin. You can produce Chin-chin without eggs and milk but not without flour. The amount of Flour you're using will determine the amount of other ingredients to be used.
Sugar: This is a sweetening agent. Adding more sugar is strictly your choice but I must advice that you do that we caution. Apart from its dangers to our health, excess sugar in the flour will make your Chin-Chin extremely soft, such that you won't be able to roll out. It takes a lot of strength to mix Chin-Chin Dough especially while producing in large quantity. Because of this, I'm not sure you will like your efforts to be wasted.
Salt: This is added to support the sugar and it's optional. If you must use it, add very little because you wouldn't want to end up with salty product.
Butter: For softness of the dough as well adds flavour. You my decide to increase the quantity of the Butter, a little bit; excess butter will result to oily Chin-Chin.
Baking Powder: Softens the dough and result in rise of the dough. Adding baking powder is optional because it contributes to the softness of the Chin-Chin (for lovers of soft Chin-Chin). However, excessive addition of baking powder will make you end up with Puff-Puff Dough. Chin-Chin Dough doesn't need to be too soft.
Nutmeg, Milk flavour, Vanilla flavour and Cinnamon powder: These are flavours used in making Chin-Chin and other pastries.
Nutmeg is the most important of them all, because of the unique aroma it gives to Chin-Chin.
Vanilla and Milk flavours have some elements of sugar in them, so you gotta be careful with the way you add them.
Cinnamon powder is also a flavour with several health benefits.
Water: Chin-Chin does not require a lot of water. Extreme carefulness is needed in adding water to achieve a perfect mixture. If you're not patient while mixing the dough, you may end up pouring in a lot of water and will be left with the choice of adding extra flour to recover the mixture.
Vegetable Oil: It is important you choose a good quality vegetable oil for frying your Chin-Chin, because it has a lot to do with the taste and colour of the Chin-Chin. Avoid oil that may be likely mixed with other substances. Make use of pure vegetable oil and you will have a brightly coloured and flavoured Chin-Chin as a finished product.
Procedure:
* Add the Flour in a sizable bowl
* Add the Butter & mix properly
* Add Sugar & Salt (if you're using it) and mix
* Add the Baking Powder, Flavours & Cinnamon Powder, then mix.
* Add clean water bit by bit, and mix. While mixing, observe the mixture.
When you're sure you have a smooth dough, then stop adding water. Your dough should be as in the picture below.
* Dust your rolling board or table with a little flour and do same to the rolling pin. Sometimes, you will have to skip this step when you dont have a sticky dough to cut.
* Roll out with a rolling pin and cut into desired sizes & shapes.
* Heat up the vegetable oil and carefully add the diced dough to the hot oil, using a long Scoop. Please be careful with the oil; add gently.
* Stir gently until the Chin-Chin is golden-brown
* Bring out from the oil and allow excess oil to drain out on a sieve.
* Allow to cool completely, then store in an airtight container.
Note:
A lot of people love their Chin-Chin to be dark brown. It's totally your choice but make sure you don't get our Chin-Chin burnt, biko😂.
Secondly, if you love your Chin-Chin soft, once it's golden brown as in the picture above, scoop out from the oil. The longer the Chin-Chin stay in the hot oil, the harder it will become, as in the picture below.
If you love this recipe, kindly share the link to your loved ones, and don't forget to try it out; it shows my hardwork to put down this piece is appreciated.
Stay blessed & have a blissful weekend!
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