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.
If you’ve been scouring the internet looking for that fool-proof chin-chin 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
- 250g 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
- Mixing 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.
Method:
- In a large bowl, mix together the dry ingredients except for sugar i.e. flour, baking powder, nutmeg, powdered milk, and salt.
- 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.
- In another bowl, add your remaining ingredients (eggs, butterscotch/vanilla essence, water, and sugar). Whisk till the sugar dissolves completely.
- 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.
- Cover the bowl and leave to rest for 5-10mins. This helps develop the gluten which makes the cutting process easier.
- 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.
- Spread the cut dough on a flat tray. Avoid clumping them together or you’ll have one large mass of dough.
- 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.
- 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.
- 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 it to cool completely before storing. Once cooled, store it in an airtight container to maintain maximum crunchiness.
Enjoy!
