Chin Chin

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground nutmeg, and salt.

   Oko 2 min

   Napomena kuhara: Ensure all dry ingredients are well mixed before adding wet ingredients for even distribution.

2. 2

   Pour the melted unsalted butter into the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Oko 3 min

3. 3

   In a separate small bowl, whisk together the eggs and milk.

   Oko 1 min

4. 4

   Gradually add the egg and milk mixture to the flour mixture, mixing until a stiff dough forms.

   Oko 4 min

   Napomena kuhara: If the dough is too dry, add a tiny bit more milk; if too wet, add a little more flour.

5. 5

   Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

   Oko 7 min

   Napomena kuhara: Do not over-knead, as this can make the chin chin tough.

6. 6

   Divide the dough into 3-4 portions to make it easier to work with.

   Oko 1 min

7. 7

   Take one portion of dough and roll it out on a lightly floured surface to a thickness of about 3mm (1/8 inch).

   Oko 3 min

   Napomena kuhara: Aim for an even thickness so the chin chin cooks uniformly.

8. 8

   Using a knife or a pastry wheel, cut the rolled dough into small squares, rectangles, or diamond shapes.

   Oko 5 min

   Napomena kuhara: You can cut them into any desired shape, but keep them small for optimal crispiness.

9. 9

   Repeat the rolling and cutting process with the remaining dough portions.

   Oko 5 min

10. 10

    Heat the vegetable oil in a deep pot or large frying pan over medium heat to about 170-180°C (340-350°F).

    Oko 5 min

    Napomena kuhara: Test the oil temperature by dropping a small piece of dough in; it should sizzle and float to the top quickly.

11. 11

    Fry the chin chin in batches, making sure not to overcrowd the pot, until golden brown and crispy.

    Oko 15 min

    Napomena kuhara: Stir occasionally to ensure even browning. Frying in batches helps maintain oil temperature.

12. 12

    Remove the fried chin chin with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

    Oko 2 min

13. 13

    Allow to cool completely before serving.

    Napomena kuhara: Chin chin will crisp up further as they cool.