Recipe of Great Chin-Chin (Medium Crunch) Cooking Basics for Beginners

Chin-Chin (Medium Crunch) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Chin-Chin (Medium Crunch) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chin-chin (medium crunch) using 10 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Chin-Chin (Medium Crunch):

1. Make ready 2 1/4 cups flour
2. Get 1/4 cup sugar
3. Prepare 1/4 tsp baking powder
4. Take 1/2 teaspoon nutmeg (optional)
5. Get 1 large egg
6. Make ready 5-6 tbs milk
7. Make ready 2 1/2 tbs melted butter
8. Get 1/2 teaspoon flavor (optional)
9. Make ready Note: All ingredients must be at room temperature
10. Make ready For more crunch, reduce the baking powder or the chin-chin size

Instructions to make Chin-Chin (Medium Crunch):

1. Measure out the butter into a breakable plate. I'm using margarine in this recipe
2. Melt the butter over boiling water. Let it cool to room temperature. You can force-cool it by placing the plate in cool water. Just ensure it doesn't solidify
3. Mix the dry ingredients [thoroughly] and make a hole in the center
4. Mix the liquid ingredients separately. I used coconut flavor. You can mix the liquid ingredients directly in the dry-ingredient mix, but I prefer to mix them separately to ensure a thorough mix
5. Pour the liquid ingredients into the hole in the dry-ingredient mix
6. Mix all ingredients thoroughly till a dough is formed
7. Knead the dough for a few minutes (till fairly smooth) and let it rest for about 15 minutes
8. LIGHTLY sprinkle flour on a flat work surface, on the knife, work tray and rolling pin/bottle. This will keep the dough from sticking together and/or to the surfaces
9. Cut the dough into smaller doughs (whatever size you're comfortable working with) and flatten using a rolling pin/bottle
10. Cut into desired shapes
11. Heat up oil. Ensure the oil temperature is just right by placing a bit of cut dough into it. If the dough rises gradually to the surface, you're ready to fry.
12. Fry. The oil gets cooler when you add the dough. Don't crowd the pot or put too few pieces in it. The art of frying is getting the right number of pieces into the pot that would not change the temperature too much. Your Chin-Chin will get slightly browner when it's out of the oil so watch the color to ensure it's a shade lighter than your desired color while in the oil, else it just might turn out burnt
13. Let it cool COMPLETELY before storing. Any slight heat in them before transferring to an airtight container will soften them

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