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PANCAKE 🥞 RECIPE

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Check pictures for recipe and procedure 👇

Vanilla cupcakes recipe

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Ingredients 👇
*2cups flour
*2tsp baking powder
*1cup milk
*100g butter
*1/4cup sugar
*tsp vanilla essence
*2large eggs

Method
*sieve the flour and baking powder together
*grease the baking pan
*Beat butter and sugar until fluffy
*Add eggs and beat
*Add vanilla essence and beat
*Add flour and fold in
*add milk bit by bit
*divid into the baking pans equally
*bake at 140°c for about 30 minutes

How to make cupcakes

Check pictures for procedure 👇

Tiger-nut drink
You can always make it yourself for personal consumption or for commercial purpose

Note: recipe and procedure on pictures
Recipe include pineapple but it is completely optional (meaning you don't need pineapple before you can make)

Refrigerating is the very best to preserve it. It has to be chilled well

Some healthy benefit of this drink

* Essential minerals to improve bodily functions.

* Important vitamins for overall health.

* Antioxidant boost to fend off diseases.

* Healthy fats for a healthier heart.

* Better digestion.

* Improved blood sugar control.

* Stronger bones.

* Libido lift.

Credit to ....Agene patience

Did you know you can use your Milo to make cupcakes? Come and learn a new snack recipe.

To produce Milo cup cakes, you will be needing:

2 cups plain flour
2 eggs
1 cup sugar
2tsp baking powder
200g margarine
1tsp vanilla essence
1/2 tsp salt
1 cup fresh milk
1tbsp Milo powder.

Follow the pictorial guide to replicate this special recipe.

I look forward to seeing your results.

Picture credit: Tamu treats

Tip for a perfect chin chin

1. Avoid to much of margarine/ butter when mixing the dough. Too much butter will make your dough soggy, and this will end up drinking up your oil for frying.

2. Too many eggs is not what make ur chin chin rich, egg contribute to making ur Chin chin crunchy.as u can make a chin chin without egg and still come out fine. Too many eggs in your chin chin dough will make the oil to foam when frying.

3. When frying chin chin don't wait until it is completely brown before u remove from the oil, this will make the chin chin look too brown/ burnt like when completely cooled.

4. Avoid crowding your oil with your chin chin dough when frying as this will result in the chin chin drinking up the oil.

5. To avoid your chin chin from looking burnt within a short time, avoid too much heat/ fire. Always use medium heat as low heat will make your chin chin soggy while too heat will make your chin chin burn.

6. Milk gives your chin chin that heavenly taste that will make u want some more. Always use in moderation.

7. When mixing your chin chin dough always add the water gently to avoid adding too much water to the dough, as this will make the chin chin drinking up the oil.

8. Adding little corn flour to ur chin chin gives it that unique taste and crunchiness. If u don't have a recipe with corn flour stick to the one u are good at .

9. If your dough is too watery or with insufficient margarine/ butter avoid jam packing them in a tray before frying to avoid them sticking together and making your chin chin a mess. Always fry while cutting, if u must cut down sprinkle bit of flour over the cut dough to avoid them from sticking together. U can always sprinkle bit of flour or corn flour on ur work surface before rolling the dough, this helps a lot

CTTO.

Coconut 🥥 🥥 Chin-chin recipe

Ingredients
1kg flour
200g sugar
2tsp baking powder
120g butter
1 whole coconut grated (you can use dessicated coconut)
2tbsp milk flavour
2tbsp powdered milk
2tsp coconut flavour
1egg
1 cup water or more.
1/2 tsp nutmeg
Oil for frying

Procedure:
1. In a dry bowl, sieve your flour, milk flavour, powdered milk and baking powder ( all dry ingredients).
2. Add your sugar and mix with your hands.
3. Add your grated coconut and mix. Then add in your butter and mix until a fine crumb is formed or until well incorporated.
4. Make a well in the middle and break in your egg, add your flavours and mix.
5. Gradually add your water bit by bit until a dough is formed ( the dough shouldn't be watery or sticky).
6. Pour the dough on your floured work surface and knead, cover and allow the dough to rest for about 10minutes.
7. Knead the dough and roll out, cut to your desired size and shape.
8. Fry, fry, fry. In oil oo

Ps: If you want to bake, increase the butter to about 200g -250g and cut thinly or flatly.

Milk emulsion is a game changer for chin-chin so I advise to add 1tbsp.

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