HOW TO MAKE THE BEST CRUNCHY NIGERIAN CHIN CHIN FRIED & BAKED

hello everyone in this video i will be showing you how to make the perfect nigeria chinchin i will take you through the list of ingredients and we get started i am rosie and you are welcome to my kitchen here are the ingredients we'll be using for this recipe [Music] i will measure out two thousand grams of flour i'm using a purpose flour and this is another 1000 grams i will measure out 300 grams of sugar i will start by sifting the flour and it's important to sift the floor before you start using it [Music] and you see the lumps i will use a spatula to break those [Music] i will sift the sugar as well the amount of sugar you add to your chinchin is totally up to you you can use more or less i add salt baking powder and i'm going to be grating in half of this nutmeg mix all the dry ingredients together until everything is well incorporated and that is done in another bowl i will crack in four eggs and the eggs they are at room temperature for changing you want all the ingredients to be at room temperature they should not be cold and they should not be hot [Music] and i will add pineapple flavor to that and you can use any flavor of your choice whisk everything together and that is done next i will add the butter to the dry ingredients and this butter is at room temperature as well and you can also use margarine if you prefer and i will use my hands to mix everything together until i get a complete texture like so and create a well in the middle of the bowl add the eggs and the flavor add milk and i'm using evaporated milk you can use any milk of your choice i use one can and mix everything together so you want to add liquid gradually until you get the right consistency so next i'll be adding in water and i use one cup of water for this recipe so you can use more milk and you will not have to use water so mix it very well until you get a dough i will transfer it to a work surface and just knead it for like about a minute or two so everything can miss very well so for changing you do not over knit changing if not your chin chin is going to be very very hard and that is done i will transfer it to the bow cover the dough and leave it to rest for about 10 to 15 minutes next i will transfer some oil in the pan i'm using canola oil for this recipe you can use any frying oil of your choice but not red palm oil and 10 minutes later transfer the dough to the work surface and divide the dough and i'll be working with one at a time cover the rice so they don't dry out flour the work surface place the cut dough and roll it out so how thin you roll the dough is totally up to you depending on the size of chinchin you are going for and i'll be using this pastry cutter to cut the dough you can use a knife you can use a pizza cutter trim the edge and i will divide the cut dough into two and work with the half at a time and i'll cut out the changing dough so for changing you want to keep all ingredients moderate if you use too much butter for your chin the oil is going to form while you're frying the chin chin and if you use too much eggs is going to form as well and if you have too much excess flour on the cut dough is going to form as well so you have to keep everything moderate so i'm taking knit like so to cut because i don't want them to stick together because i'm making a lot of changing and i want to cut everything down before i start frying the chinchin once that is done i will take out the cut chin chain and place that in a tray and put that aside and i'll repeat the process until i'm done so i'm going to be cutting some to be very thin as well and i will separate those and i will repeat this process until i am done with this batch as well i will be baking some of the changing for myself i will lining the tray with a baking mat you can use a parchment paper or oil the pan add some of the cut chinchin and i will brush the chinchill with avocado oil you can use any oil of your choice and this is going to prevent the chinchin from drying out in the oven bake at 350 degrees fahrenheit for about 25 minutes to 30 minutes everyone's oven is different and i will stir every 10 minutes so to check the oil temperature i like to use a skewer and you can drop one or two of the chin chin inside the oil if the oil is hot the chin chin is going to float on top and i'm frying on medium heat give that a gentle stir so from time to time stir the chin chin so the chin chin can fry without some getting burnt and some not ready so take the chin changing out of the oil before it reach your desired color because the chinchin is still going to turn brown even white is out of the oil because it's still hot so i'm going to use this oil to fry like three more parts of the chin chain and i will go ahead to change the oil so here is another oil and for this oil i'm going to be infusing it with rosemary which i got from my guiding and this we take this chinchin flavor to another level you can use onions as well yeah i have rosemary in my guiding so i like to use it for everything so give that a gentle stir and fry on medium heat as well so i will keep stirring from time to time once they're teaching about golden brown take them out of the oil and i'm transferring them to a strainer which i lined it with paper towel and repeat the process with the rest of the coat changing and when you are done be sure to turn off the stove transfer the fry chain chain to a trail and spray the chinchin out transfer the other badge as well spread it out allow the chinchin to cool down before serving or packing the chin and the bed chin chain is out of the oven and our light to cool down as well here is the fry changing and the baking chain i will be sharing with you how i pack changing to give out to my loved ones especially during festive season i also pack teaching like this when i make changing for people during occasion and a ribbon you can use any ribbon color of your choice a kitchen scissors open the bag add chinchin inside the bag cut from the river close the bag and tie the back very tight so air doesn't enter the chin chain and for changing teaching can last between three to six months and if you put it in the freezer it can even last longer than that isn't this beautiful i will repeat the process and put that aside so for the patch the patch is much easier to use just open the pouch add changing inside the pouch and just go ahead and zip it and look at that and i will repeat the process if you like what you see please subscribe to my channel put on the notification bell so you don't miss out any future uploads and you can also store your change in an airtight container or any messenger of your choice thank you all so much for watching remain bless i will see you in my next video bye

Channel: Rozy's Kitchen

Views: 2,688,027

Keywords: How to make Nigerian chin chin, Chin chin recipe, LifeWthRozy, Nigerian recipes, YouTube recipe

Id: zztf2MkFA3o

Length: 13min 52sec (832 seconds)

Published: Sat Nov 14 2020