Nigerian Chin-Chin For Commercial Sales

Note: Caterbakes team and your very lovely chef are available to cater for your events and ceremonies across Nigeria

Okay.. this is going to be very quick. Why? Because chin-chin is the easiest pastry that can be made.

In case you have been finding it hard to make chin-chin, Be at peace and follow my step by step approach.

Soft Crunchy Chin-chin

Important points to note:

  • Without adding eggs, you might be making a hard chin chin; so, eggs are important.
  • You are going to be making a dough and not batter. We are looking at crunchy and not fluffy.
  • Thirdly our raisin agent is Baking powder and not yeast.

Okay! Let us Begin!



  • Wheat Flour- 350g
  • Margarine- 100g
  • Baking Powder – 1/2tsp
  • Flavour (Vanilla, milk flavour)- 2 Capful or 2 tsp
  • Milk
  • Egg- 1
  • Pinch of salt and nutmeg
  • Groundnut Oil
  • Sugar- 100g


  • Rolling Pin
  • Board
  • A Manual Cutter or Knife



I love teaching by steps because it is easy to replicate. so follow my steps;

  • Pour your flour in a bowl, add your baking powder, salt, nutmeg and mix in gently with a spoon.
  • Add your butter and mix together until it changes colour and forms crumbs.
  • This is when you add little water, mix and add your eggs. (Be careful of adding too much water because the eggs will add to the consistency.
  • Depending on the type of flavour you are using; either dry or liquid, add during the dry mixing or now (For me, I love mixing the dry ingredients together separately and liquid ingredients separately before mixing both together)


Once the light mixing is done, Time for kneading!!!!!!!!

Kneading a dough is majorly applying pressure on the dough and folding it back in. (Just like washing clothes by the streams; BTW, Does that still exist?)

The essence of kneading is to make sure all the ingredients are well mixed ( Note: Not all pastries needs dough to be well kneaded)


There is something I do before I start rolling and cutting. I call it setting.

After kneading, I wrap my dough inside a nylon and put inside a refridgerator for about 3-5minutes.

Leave for 5 minutes; then carefully remove the nylon and it will come out very smoothly.

Ok! We have come to the stage where we need rolling pin or any smooth rod.

  • Flour your board and apply little flour on the rolling pin ( These will prevent it sticking)
  • Cut a little out and roll out. How do you roll out dough? That’s assignment for you. lol… Ask me in the comment section if you need clarification on that.
    • Then, with a knife, cut into strips (SOME USE RULERS Whatever makes you happy )
    • Bring all the strips together and cut horizontally to form a cube.

After this, FRY AWAYYYYYY!

To know how to fry any pastry and food perfectly without any mistakes; I have written extensively on it. Check my master piece here

So here you go. You know the drill; I’m obsessed about about comments and customer feed backs.

Let me know the result when you decide to try it and if you love it or not. I check my blog every hour expecting to hear from you.

I also welcome additions, subtractions, multiplications and divisions to this recipe.

Hit me up and let us discuss! #Kisses


  1. Thank you very much sir . I truly learned something from here . Please sir would like you to be my mentor. I want to upgrade my self and a begginer and I love this baking line . So please how can we communicate sir ?

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