Debslicious Cooks2

CINNAMON ROLLS

Ingredients:
3 cups flour
1 tsp Salt
¾ cup sugar
1 egg
1 cup warm milk
⅓ stick of butter
2 tbsp instant dry yeast
¼ cup melted butter
3 tbsp brown sugar
3 tbsp ground cinnamon

Preparation:
1. In a container add warm milk and yeast, mix well. Until it is dissolved. Add a tablespoon of sugar. Let rest
2. Meanwhile, add the flour, salt and sugar in a separate container, and mix well. Place the dry mixture on a surface forming a little mountain. Make a hole in the center and add the egg and butter. With your hand start to integrate everything slowly.
3. When the butter is already integrated with the egg and flour, we begin to gradually add the milk with the yeast. The milk and yeast mixture should look thick and foamy. The secret of this dough is to knead it very well. At first it will have a sticky consistency, so we will need to add more flour little by little until it has a consistency that no longer sticks to the hands. Once the dough is no longer sticky, we are going to put a little oil in a tall container, and we are going to cover the entire ball of dough with the oil. Then we put the dough to rest, at room temperature in a cool place, covered with kitchen plastic or a clean cloth. Let it rest for approximately 1 to 2 hours, until it has grown a lot.
4. When it has grown, on a flat surface stretch with a roller until it is 1 cm thick. Cut the edges and form a rectangle. Brush with melted butter and sprinkle with cinnamon and brown sugar. Form a roll, and move it over itself so that it adheres better. Cut it into pieces of approximately 1.5 cm. Put them on a tray with waxed paper and let rest for another little while.
5. Once they have grown a little more, take them to the AF with parchment or baking paper, at 180°C for 5 minutes, until they look golden. Turn around, and leave another 5 min. Take into account that the time may vary depending on the brand of the pot, and the amount to be prepared, so it is recommended to monitor the cooking from the second half of the time.

HOW TO MAKE YOUR CHIN CHIN EXCEPTIONAL

1. Mix chin chin with cold liquid.

2. Do not over knead.

3. After kneading, let the dough rest for at least 30 minutes before rolling it out, this helps with the texture and also intensifies the flavour of chin chin. Please wrap in cling film to avoid the dough drying out. You can also put your dough in the fridge for 30 mins.

4. Use less butter for a more crunchy chin chin and more butter for soft chin chin, as the milk fat in butter helps in making the chin chin softer.

5. Baking powder is not necessary for chin chin.

6. Egg is optional. For commercial bakers, skip eggs to save cost and there will still be no difference in taste. Also egg decreases the shelf life of chin chin

7. Use milk emulsion/milk flavour (for milky chin chin) or condensed milk concentrate
(for caramel chin chin). Cheaper than using milk

8. Use milk instead of water in mixing your dough. If you are using powdered milk, mix
with water before adding unless the recipe says otherwise. It makes the chin chin
taste better, but you can skip milk if you are a commercial baker and then use milk
emulsion + milk flavour.

9. Frying on low heat will make chin chin too hard, best to fry on medium heat. To check
when the oil is ready, drop a piece of chin chin. It should float to the top gradually. If it
comes to the top too quickly, the oil is too hot but if it doesn't float to the top at all,
then it is not hot enough

10. Rolling the dough out very thin will also make chin chin too hard .

11. Do not overcrowd the frying pan as it could lead to oil soaked chin chin.

12. Flooring your work surface before cutting the chin chin could lead to the frying oil
becoming cloudy, especially when you are frying a large badge. You can instead
grease your palm and the work surface.

13. When you drop your chin chin into the frying oil, do not stir immediately. Allow the
chin chin to settle for about 20 seconds(not minutes), before stirring.

What else do you do to make your chin chin exceptional?

Credit to Kaito Kreations

NAME OF HERBS & SPICES IN YORUBA
Tiger nut - Ofio
Onion - Alubọsa
Ginger - Atalẹ
Bell pepper - Tataṣe
Garlic - Ayù
Kola nut - Obi
Cinnamon - Oriira
Walnut - Awùsá/Àsálà
Spring onion - Alubọsa Elewe
Bitter Kola - Orogbo
Basil - Efinrin
Bitterleaf - Ewuro
Indigo plant - Èlú (Aro)
Shea butter - Òrí
Chilli pepper/Bonnet - Ata rodo
Alligator pepper - Atare
Grape - Eso Àjàrà
Water letuce - Ojú oró
Nutmeg - Aríwó
Dates - Labidun
Bitter melon - Ejirin wewe
Eggplant - Igba/Ikan
Cayenne pepper - Ṣọmbọ
Tumeric - Ajo (Atalẹ pupa)
Ma*****na - Igbó
Corn silk - Irukere agbado
Lemon - Ijaganyin
Jute - Ewedu
Tamarind - Awin
Pumpkin - Elégédé
Lime - Osan wewe
Bamboo - Oparun
Moringa - Ewelẹ
Watermelon - Ibara
Wild lettuce - Ẹfọ Yanrin
Aloe vera - Eti Erin
Milkw**d - Bomubomu
Roselle Hibiscus - Iṣapa
Cucumber - Apálá
Camwood - Osùn
Plum -Ìgọ
Hog plum - Ìyeyè
Almond - Ofio omu
Miracle berry - Agbayun
Black pepper - Iyere
Lotus plant- Oṣibata
Bush mango - Oro
Fig - Ọ̀pọ̀tọ́ (Eeya)
Siam w**d - Ewe Akintola
Raffia palm - Ògùrọ
Earth chestnut - Botuje
Sugar cane - Ireke
Bush mango (seed) - Àpòn
Waterleaf - Ẹfọ Gbure
Ackee - Iṣin
Bambara nut - Ẹpa roro/Orubu
Sinach - Ẹfọ Tẹtẹ
Cloves - Kanafuru
Breadfruit - Gbere
Parsley - Isako
Palm kernel - Ekuro
Dates - Aran, Labidun
Beniseed - Gogo, Gorigo
Asparagus - Aluki
Velvet bean - Werepe
Locust plant - Igba
Sage - Kiriwi
Soursop - Eko omode
Pigeon pea - Otiili
Custard Apple - Afon, Abo
Datura - Gegemu
Castor bean - Laara
Barbadus nut - Lapalapa
Lemon grass - Koriko oba
Starbur - Dagunro
Jack bean - Sèsé
Miracle leaf - Abamoda
Wiregrass - Ewe eran
Cloves- Kannafuru
Ackee- ishin

Happy Workers day...

More blessings this week in Jesus name. Remain blessed and fulfilled just like the coconut.

A fresh week, a fresh start. Don't give up, it's never too late achieving one's goals and success in life.
There is sunshine after rain, therefore there is still hope.

Live your life to the fullest the way you actually want it not how others want it because life has no duplicate.

Live a well fulfilled life. Shalom

Count your blessings, name one by one. Everything will surely be alright.
Have a blessed week.

Comment your eating schedule nowadays...
110
100
010
001...

In cashless time,

haaa... garri come be like gold.

Yep/Nay?

No lie oooo.

When last did you go to sleep without food in this cashless time and age.