How to make Nigerian Commercial Crunchy Milky Chin-Chin

Crunchy Milky Chin-Chin Recipe

This I assure you is the BEST Nigerian Commercial crunchy Milky Chin-Chin recipe you can find anywhere on this world wide web! It’s strikes a perfect unique balance between soft and crunchy

What is Chin Chin?

Chin-Chin is a popular fried Nigerian Snacks. It was formerly an official wedding snacks before the advent of appetizers such as small chops in Nigeria. It is an official Christmas snacks used to entertain visitors, sent out as gifting in hamper baskets, or just a stable snacks to keep one’s mouth busy during the Christmas holiday.

Chin Chin is known as atchomon in Togo and Benin, achomo in Ghana, and croquette or Chin Chin in Cameroon. In other words it is not native anymore to Nigerians alone even though it originated from Nigeria.

What are the Ingredients for my Crunchy Milky Chin Chin recipe?

Traditionally, Chin chin is made of a dough containing flour, sugar, butter, milk, egg, and baking powder. This dough is then rolled out and cut into different shapes based on individual preferences and deep-fried in oil or baked.

The ingredients for my crunchy Chin-Chin is very much different. It contains :

• Flour
• Corn flour : this is my secret ingredient to my soft yet crunchy chin chin. Unlike chin chin made with the rising agent baking powder, this one gives that crisp yet soft texture.
• Sugar
• Nutmeg : if you have been following my recipes, you will know I never add artificial preservatives to my treats. Nutmeg here is a natural preservatives and it gives your chin chin a distinct flavour.
• Powdered Milk : The combination of this powdered milk and the milk flavour gives my Nigerian Chin Chin a milky rich taste.
• Milk Flavour : This is quite different from Powdered Milk. It contains both powdered milk, sugar and flavour. It is perfect for making pastries or snacks

Also…

• Egg
• Margarine / Softened Butter : In Nigeria here, Margarine is mostly or widely used for snacks or pastries. If you’re using butter, make sure it’s softened and unsalted. Butter will give a richer taste, flavour and colour to your chin-chin!
• Oil : any odourless, colorless oil that you’re comfortable with will do. However since this is a commercial recipe, use groundnut oil.
• Water : Room temperature water only. You can also use liquid milk BUT that will affect the overall shelf life of your chin chin. Substituting water with milk produces a very rich chin chin which in my own opinion is no longer commercial but an executive chin chin recipe 😀😀

Were you searching for baking powder? Gotcha! 😀😀 There’s no baking powder in my Nigerian Commercial Crunchy Milky Chin Chin recipe. And yes the recipe still yields a very perfect chin chin that’s soft, and crunchy! Can you believe that?

Another thing about this Nigerian Chin Chin recipe is that it’s a 2-in-one recipe. In other words, I’m sharing my NIGERIAN CHIN-CHIN MIX that you can sell and make extra cash while waiting for that order or as a full housewife.

Next is the actual Milky Chin Chin recipe that you can also fry, package and sell at the comfort of your homes, in malls, at your offices and everywhere else! Have you tried my other Pastries recipes?

Popular Questions about Nigerian Crunchy Milky Chin Chin

1. How can I make my Chin Chin Softer? Use liquid milk in place of water. This gives a richer chin chin with more flavour.
2. Can I bake Chin Chin: Absolutely Yes! I consider baked chin chin very healthy than fried chin chin. It’s also cost effective. If you want me to share my Baked Chin Chin Recipe, leave me a comment under this post and I will gladly do that
3. Can I make Chin Chin without Baking Powder? Yes you can. This crunchy milky chin chin recipe is a perfect example.
4. How long can Chin Chin last without preservatives? My Nigerian Chin Chin shelf life is 3 weeks in an airtight container.
5. Why is my Chin Chin soft after frying? You didn’t leave your Chin Chin to cool out completely before storing. Also you added more liquid than necessary to your dough.
6. Why is my Chin Chin hard? One major reason is Baking powder! Yes you read that well. Baking powder will produce a tough chin chin. This is why some people get tired after few munch! Another reason is your dough. Your chin chin dough doesn’t need to be kneaded. Stop kneading your chin chin dough. This produces tough chin chin.

More Questions…

1. Why is my oil foaming when frying my chin chin? If your chin chin recipe contains eggs, and milk like mine, it’s going to foam when frying. This doesn’t mean your oil is bad 😀 like some people will say. If your recipe also uses butter as against margarine, Darling, it’s going to foam! It’s normal and okay.
2. What Oil can I use to fry my Chin Chin? Any colourless odourless oil would do.
3. Is Chin Chin a healthy Snack? I don’t know about others but my Nigerian Chin Chin is low in fat and calories yet still provides the body with essential vitamins, minerals, and carbs. In other words it’s a healthy snacks.
4. Can I prep my Chin Chin for later? Yes! YES! Every stage of my Crunchy Milky Chin Chin recipe can be prepped in advance. From the dry mix, to the Chin Chin dough, to the Chin Chin cutout, to the fried chin-chin! I will show you that shortly.
5. Is Chin Chin business profitable? Sweethearts, if you’re looking for a side hustle, consider venturing into making Commercial Chin Chin. No matter the method you use, either frying or baking; OR the type you want to sell, either Chin Chin mix or Branded Chin Chin, it is very profitable.

Best Tips for Perfect Nigerian Crunchy Milky Chin Chin

• Do I need to still say this? Well yes. FOLLOW MY CHIN CHIN RECIPE TO THE END. If you wish to have same results like I did, then don’t tweak this recipe yet till you have perfected this base recipe.
• Don’t knead your chin chin dough. Just like my Nigerian Commercial Meat pie recipe, this dough requires pampering. Don’t use your fist to knead. Only mix with your fingers. If using a stand mixer, use the balloon whisk to mix in the dry items then change to a paddle attachment for wet items.
• After making the dough, allow it rest for at least 30 minutes. This allows the gluten to relax making the dough easier to handle.
• Dust your work surface and trays with flour to prevent your dough and chin chin cutouts from sticking to each other.
• Roll-out your dough to about ¼ of an inch. That is, not too flat or too thick. Then cut-out into different preferred shapes
  • You can go further to keep these cut-out or even the whole chin chin dough in a ziplock bag and freeze for later.
• Fry on medium flames in an oil that’s not too hot. If too hot it will make your chin chin brown quickly and become hard. It will not also fry well. If your oil’s temperature is not hot enough, your chin chin will soak in oil.
• After frying, strain out oil using a strainer or pour your fried chin chin on a spread serviette or kitchen towel. Allow it cool completely before storing so that your chin chin retains it’s crunchy texture.

So let’s dive right into making my 2-in-one Crunchy Milky Chin Chin Recipe!

How to make Nigerian Crunchy Chin Chin Mix

• Measure all your dry items and place on your work surface where you can see them. These dry items includes flour, sugar, corn flour, powdered milk, milk flavour, and nutmeg.
• In a large bowl, add in your flour, corn flour, powdered milk, milk flavour, sugar and nutmeg. Mix well to combine. And that’s just it!
• You can then store in an airtight container like my Small chops mix or Commercial Buns Mix
• You can also place it in ziplock bags and freeze. The shelf life of my Commercial Nigerian Crunchy Chin Chin mix is 2 weeks. It can be freezed for up to 3 months.
• This Nigerian Chin Chin mix can be packaged in branded ziplocks bags in different grams and sold at malls, and cake stores.
• See detailed video here

How to make Nigerian Commercial Crunchy Milky Chin-Chin

1. Get your Nigerian Chin Chin mix, pour into a bowl. Create a hole or well in the center of the mix.
2. Next add in your Margarine or softened Butter. Add in your egg. Now mix with your finger till you have a breadcrumbs texture.
3. Next add in your water little by little till you have a non-sticky smooth chin chin dough.
4. Then allow your dough rest for 30 minutes to allow the gluten relax and make your dough easy to handle.
5. Next flour your work surface and baking tray so that your cutout doesn’t stick to each other.
6. With your rolling pin, roll out your dough till its quarter of an inch. That is, not too thick or flat. If it’s too thick your chin chin will look too big after it’s fried. If too flat they will sink in oil.
7. Then using your Chin-Chin cutter or Pizza cutter cut out into preferred shapes. Transfer cut-out into floured tray. At this stage you can freeze these chin chin cutout for later. It can be frozen for up to 3 months and refrigerated for up to 2 weeks.
8. Heat up oil on low flames. Insert skewer into the center of the oil. If you notice little bubbles surrounding the skewer then your oil’s temperature is hot enough to fry.
9. Start frying batch by batch and stir in between occasionally so that they’re are all fried together and so that no one gets burnt.
10. Once fried, transfer to a strainer or a spread serviette and allow to cool completely before storing.

Shelf Life of Crunchy Milky Nigerian Chin Chin

1. This Chin Chin has a 3 weeks shelf life. It can be frozen for up to 6 months or refrigerated for 3 months. It can be sold in branded packs in different grams.
2. And yes there are variation to this recipe. IF YOU WANT ME TO SHARE THE VARIATION OR OTHER FLAVOURS, LEAVE ME A COMMENT IN THE COMMENT SECTION OF THIS POST and I will gladly share it.
3. See the step-by-step video here

How to make Nigerian Commercial Crunchy Milky Chin-Chin

Sussan Apeh.

Start your own chin-chin business or impress your friends with this comprehensive guide to making commercial-grade, crunchy, milky chin-chin.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Snack, Street food

Cuisine African, Nigerian

Servings 6

Calories 848 kcal

Equipment

• Measuring scales
• Standard measuring cups
• Mixing Bowls
• Spatula
• Frying pan
• Frying spoon
• Skewer

Ingredients

  

Nigerian Crunchy Milky Chin Chin Mix

• 500 grams All purpose Flour
• 50 grams Corn Flour
• 50 grams Powdered Milk
• 25 grams Mix milk Flavour
• 100 grams Granulated White Sugar
• 1 tsp Ground Nutmeg

Nigerian Commercial Crunchy Milky Chin-ChinChin-Chin

• 125 grams Magarine or softened unsalted Butter
• 1 cup Water room temperature
• 1 large Egg

Instructions

 

How to make Nigerian Crunchy Chin Chin MixMix

• Measure all your dry items and place on your work surface where you can see them. These dry items includes flour, sugar, corn flour, powdered milk, milk flavour, and nutmeg.
  500 grams All purpose Flour, 50 grams Corn Flour, 50 grams Powdered Milk, 25 grams Mix milk Flavour, 100 grams Granulated White Sugar, 1 tsp Ground Nutmeg
• In a large bowl, add in your flour, corn flour, powdered milk, milk flavour, sugar and nutmeg. Mix well to combine. And that's just it!
• You can then store in an airtight containercontainer
• You can also place it in ziplock bags and freeze. The shelf life of my Commercial Nigerian Crunchy Chin Chin mix is 2 weeks. It can be freezed for up to 3 months.
• This Nigerian Chin Chin mix can be packaged in branded ziplocks bags in different grams and sold at malls, and cake stores.

How to make Nigerian Commercial Crunchy Milky Chin-ChinChin-Chin

• Get your Nigerian Chin Chin mix, pour into a bowl. Create a hole or well in the center of the mix.
• Next add in your Margarine or softened Butter. Add in your egg. Now mix with your finger till you have a breadcrumbs texture.
  125 grams Magarine, 1 large Egg
• Next add in your water little by little till you have a non-sticky smooth chin chin dough.
  1 cup Water
• Then allow your dough rest for 30 minutes to allow the gluten relax and make your dough easy to handle.
• Next flour your work surface and baking tray so that your cutout doesn't stick to each other.
• With your rolling pin, roll out your dough till its quarter of an inch. That is, not too thick or flat. If it's too thick your chin chin will look too big after it's fried. If too flat they will sink in oil.
• Then using your Chin-Chin cutter or Pizza cutter cut out into preferred shapes. Transfer cut-out into floured tray. At this stage you can freeze these chin chin cutout for later. It can be frozen for up to 3 months and refrigerated for up to 2 weeks.
• Heat up oil on low flames. Insert skewer into the center of the oil. If you notice little bubbles surrounding the skewer then your oil's temperature is hot enough to fry.
• Start frying batch by batch and stir in between occasionally so that they're are all fried together and so that no one gets burnt.
• Once fried, transfer to a strainer or a spread serviette and allow to cool completely before storing.
• This Chin Chin has a 3 weeks shelf life. It can be frozen for up to 6 months or refrigerated for 3 months. It can be sold in branded packs in different grams.
• And yes there are variation to this recipe. IF YOU WANT ME TO SHARE THE VARIATION OR OTHER FLAVOURS, LEAVE ME A COMMENT IN THE COMMENT SECTION OF THIS POST and I will gladly share it.

Video

Keyword Chin Chin Mix Recipe, Chin-chin business, Commercial chin-chin, Crunchy chin-chin, How to make chin-chin, Milky chin-chin, Nigerian chin-chin recipe

Sussan Apeh.

Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng