06/12/2021
Finding it impossible to make your Chin-Chin crunchy
Here are some cues to make your desired crunchy Chin-Chin
Chin-Chin is always on the top list of small chops menu to be served at parties/occasions. Guests are always delighted to munch on this crunchy goodness at parties before foods are served. This is a good strategy to calm hungry guests down and also make them concentrate on party activities before food is served. And it even gives them hope of something good to come.
Ingredients
500 grams all-purpose flour (sieve all-purpose flour to get rid of mumps and dirt)
1/4 teaspoon baking powder (Little baking powder makes your chin crunchy)
1/2 teaspoon salt
100 grams butter/margarine
60 ml evaporated milk/ powdered milk mixed with water/ 100 ml of whole milk
100 grams of granulated sugar
1/4 teaspoon Nutmeg: Nutmeg adds delicious warm, nutty notes to chin chin
1 egg/ no egg: This is to make your chin chin chin crunchy.
1/2 teaspoon vanilla flavor
Water
frying oil
Instructions
In a mixing bowl, pour flour, add nutmeg and baking powder, and mix using a mixer or hand.
Add butter/margarine and mix until well combined. Then add egg and mix.
In another bowl, pour milk, add the sugar and salt, allow to dissolve in the milk, and add to the above mixture. Mix everything thoroughly. Add little water until it forms a dough, Drop dough on a floured rolling mat or board.
Knead properly and more flour can be incorporated as needed until the dough is smooth (Do not add too much water, it should not be too hard and not too soft). Leave it to rest for 30 minutes at room temperature.
Place a pot or saucepan on medium heat and add vegetable oil (I would advise using a pot).
Start rolling the dough out on a rolling board or a rolling mat with a rolling pin, and cut into desired shapes.
Start frying when the oil is hot, and fry until golden brown.
Remove and drain
Allow cooling before serving
Enjoy your crunchy chin-chin with any drink of your choice.
