3 Milk Chin-Chin
Chin-Chin is a NIgerian Staple Snack. It is crunchy on the outside and soft inside.
Equipment
- Deep Frying Pan or Wok
- Deep Bowl
- Blunt knife or cutting tool
Ingredients
- 590 g Flour About 4.5 cups
- 125 g Sugar
- 2 Eggs
- 160 g Margarine / Butter Cold - Cut into cubes
- ½ cup Powdered Milk
- 150 ml Evaporated Milk
- 50 ml Condensed Milk
- ½ tsp Cinnamon Powder Optional
- ½ tsp Nutmeg
- ½ tsp Baking Powder
- ½ + ¼ tsp Salt
- Vegetable Oil Enough to deep fry - ½ to ⅔ way through the frying pan or wok
Instructions
- In a bowl, add all the dry ingredients and mix it together.
- Then add the Margarine/butter and mix until it looks like a crumble and thoroughly combine.
- Now break the eggs one at a time into the mixture and make sure it is thoroughly combined. (NOTE: It is best to break the egg into a bowl first before adding into the mixture. This way, you don’t break in a bad egg directly into your mixture).
- Then mix half of the evaporated milk and all of the condensed milk together and add into the mixture and mix.
- Then add the remaining evaporated milk and mix, gently kneading it.
- Now transfer the dough into a clean floured work table and knead until it is combine and the dough is smooth. (NOTE: Try not to over knead it or knead it too hard. Knead gently).
- Then roll the dough flat, sprinkle a pinch flour if it is sticky and cut into long stripes and cut the stripes into small cubes/squares or cut it into whatever shape or form you want. Continue this process until all the dough is rolled out and cut.
- Then transfer into a floured bowl (NOTE: when you transfer the cut dough into a bowl after cutting it, be sure to sprinkle a pinch of flour in before adding the next batch of cut dough, this way, the dough doesn’t stick).
- Place a pan (preferably a deep pan or pot) on heat and once it is hot, add vegetable oil and allow to heat.
- Once the oil is hot, spoon in some cut dough and stir gently continuously until it is golden brown then transfer into a bowl or tray lined with paper towel. (NOTE: Do not overcrowd the pan otherwise, the temperature of the oil will reduce and the chin-chin will absorb so much oil and also make sure the oil isn't too hot otherwise the outside of the chin-chin will get burnt without cooking on the inside.)
- Continue this process until you completely fry all the dough.
- Allow to cool down then transfer to an airtight jar.
- (NOTE: You can also bake it as well instead of deep frying. Preheat over at 350 degree for 10mins. Once it is preheated, transfer the cut dough into a foil or parchment paper lined baking pan, make sure not to overcrowd the pan and that the cut dough are not sticking together, they should be all separate. Then bake for about 7-15 mins check and shake about every 5 mins and make sure it doesn’t burn and it is evenly cooked. You might get your desired colour before 15mins, so just remove from the oven when you are okay with the doneness.)
- Enjoy as a snack allow or with peanut or drink.
- With Love, B!
Video
Notes
(NOTE: You can also bake it as well instead of deep frying. Preheat over at 350 degree for 10mins. Once it is preheated, transfer the cut dough into a foil or parchment paper lined baking pan, make sure not to overcrowd the pan and that the cut dough are not sticking together, they should be all separate. Then bake for about 7-15 mins check and shake about every 5 mins and make sure it doesn’t burn and it is evenly cooked. You might get your desired colour before 15mins, so just remove from the oven when you are okay with the doneness.)