|All Purpose Flour||4 cups|
|Sugar||1/2 cup or 125g|
|Butter||1/2 cup or 113g|
|Baking powder [optional]||1/4 tsp|
|Whole Milk||3/4 cup|
|Nutmeg [optional]||1tsp ground or 1/2 grated nutmeg|
I have an emotional connection with chin chin. This was one of the first things I learnt to make. As I mentioned in this post about diabetes, my grandma and I would make chin chin on several occasions after I got back from school in the afternoons.
This is a relatively simple recipe. All the ingredients are simply mixed together. Cutting the dough to ‘chin chin’ size is the most time-consuming part. However, the options are literally unlimited. If you have kids and would like to get them learning in the kitchen, this is a good recipe to start with. Just to make sure to have them at a distance when it’s time to fry 🙂
So, let’s get started.
- In one bowl, combine the dry ingredients; Flour, sugar, baking powder and the nutmeg. Stir thoroughly.
- Next, slice in the butter. (It should be cold and solid). We will combine the dry ingredients and the butter using the technique shown here.
- In a separate bowl, mix/whisk the milk and the egg together.
- Using your hands, or a dough mixer, combine the dry ingredients & butter, and the egg/milk mix.
- Once the dough is formed, flour your pastry board and roll out the dough until it is flat.
- Using a knife covered in flour, cut the dough horizontally and vertically to form little squares. Ensure to flour both sides of the rolled dough to prevent the squares from sticking together.
Note: The baking powder is optional. However, it lightens the texture. Nutmeg is also optional, but adds an amazing flavor.
Note: This cutting style is only a suggestion. You can cut the rolled dough into whatever shape your imagination leads you 🙂
Fry the chin chin
- Deep fry the cut dough squares until golden brown.
Watch the video below to see the steps. Subscribe on YouTube to get regular updates for our latest videos!
If you try this recipe, tag us on Instagram or leave a comment below!