Authentic Crunchy Chin Chin
This recipe yields a crisp, golden snack that is perfectly sweet with a hint of nutmeg.
The Lineup
- Flour: 3 cups all-purpose
- Sugar: ½ cup (or ⅓ cup for a milder sweetness)
- Fat: ½ cup cold butter or margarine
- Leavening & Flavor: ½ tsp baking powder, ½ tsp nutmeg, ½ tsp vanilla extract, and a pinch of salt
- Liquids: 2 eggs and ¼ cup milk (liquid)
- Frying: Vegetable oil
Step-by-Step Instructions
1. Prep the Base
In a large mixing bowl, whisk together your flour, sugar, nutmeg, baking powder, and salt. Ensure the dry ingredients are well-distributed.
2. The "Breadcrumb" Technique
Add the cold butter to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Pro-Tip: Don't skip this! This process coats the flour in fat and is the secret to a crunchy, rather than hard, texture.
3. Bind the Dough
Whisk the eggs, milk, and vanilla in a separate small bowl. Pour this into your flour mixture. Mix until a firm, stiff dough forms. If it feels too tacky, add a tablespoon of flour at a time until it's easy to handle.
4. Shape and Cut
On a lightly floured surface, roll the dough out quite thin. Using a pizza cutter or knife, slice the dough into small squares or strips.
5. The Golden Fry
Heat your oil over medium heat. Drop the dough pieces in batches—don't overcrowd the pan! Stir continuously to ensure they brown evenly. Once they reach a beautiful golden-brown hue, scoop them out.
6. Cool and Set
Drain the Chin Chin on paper towels. Note that they will feel slightly soft while hot but will harden and crisp up significantly as they reach room temperature.
Comments
Post a Comment