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How To Make Perfect Chin-Chin

Making perfect chin-chin is an art. Nailing the taste and achieving that perfect crunch can be quite tricky. But with the right recipe, you can make perfect chin-chin without stress.

So, if you’ve been scouring the internet looking for that fool-proof recipe that works every time, look no further. This recipe has been tried and tested, with perfect results and testimonies every single time.

But it comes with a warning though, you won’t be able to stop yourself once you start munching on these beauties. So if you’re ready for your next addiction, give this recipe a try.

To make 1.5kg of chin-chin, you will need the following ingredients:
1kg all-purpose flour
350g granulated white sugar
2 medium eggs
250g margarine (not butter)
1 heaped tbsp powdered milk
½ tbsp baking powder
½ tsp ground nutmeg
Few drops of butterscotch or vanilla essence
½ cup of water
1 pinch of salt
Oil for deep frying

Tools you’ll need:
Rolling pin
2 large bowls
Measuring scale
Measuring cups and spoons
Pizza cutter or a sharp knife (if you have a pasta maker, it can come in handy too)
Deep fryer or a deep pan for frying
Slotted spoon (to drain the oil)
Paper towels (to absorb the excess oil after frying)
Airtight containers for storing the chin-chin.

1. In a large bowl, mix the dry ingredients except for sugar i.e. flour, baking powder, nutmeg, powdered milk, and salt.
2. Add your margarine to the dry ingredients in small bits. Mix thoroughly by rubbing between your fingers until the mixture has the texture of breadcrumbs.
3. In another bowl, add your remaining ingredients (eggs, butterscotch/vanilla essence, water, and sugar). Whisk till the sugar dissolves completely.
4. Add the wet ingredients to the bowl containing the dry ingredients and mix thoroughly till it all comes together to form a dough. If the mixture is too dry or stiff, add a little bit of water. If it’s too tacky, add some extra flour. Ensure that you do not overwork the dough. Just mix until you have a smooth dough.
5. Cover the bowl and leave to rest for 5-10mins. This helps develop the gluten which makes the cutting process easier.
6. Divide the dough into four parts and place one part on a lightly floured work surface. Use your rolling pin to roll out the dough until it’s about ¼ of an inch thick. Using a pizza cutter or knife, cut the dough vertically and then horizontally to form little squares. Repeat this process for the remaining ¾ of the dough.
Alternatively, you can use a pizza maker for this step.
7. Spread the cut dough on a flat tray. Avoid clumping them together or you’ll have one large mass of dough.
8. Set your oil on medium heat and wait till it’s hot enough.
Tip: You can test the hotness of the oil by dropping a piece of dough in it. If the dough bubbles and floats to the top, your oil is ready.
9. Add the dough in small batches and fry till golden brown.
Tip: To get a perfectly even colour, turn the chin-chin regularly while frying.
10. Once perfectly browned, use a slotted spoon to remove the chin-chin and place it on a flat tray lined with a paper towel.
Repeat this step until you’ve fried all your cut dough.

And voila! Your chin-chin is ready. Allow the chin-chin to cool completely before storing. Once cooled, store it in an airtight container to maintain maximum crunchiness.


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