The Best Chinchin Recipe Recipe by OnceUponAFoodLover
The Best Chinchin Recipe Cooking Instructions 1 hour 1 In a bowl, mix together all the dry ingredients (flour, sugar, baking powder, a pinch of salt, freshly grated nutmeg, milk flavour if using the powdered one). 2 Add the room temperature butter and mix till well until combined and the mixture has a crumblike texture. 3 In another bowl, mix together the eggs and milk, add the egg mixture into the flour mixture and mix to form a dough (add some sprinkles of water if too dry and couldn't form together) then leave to rest for 10 minutes. 4 Transfer the dough onto a floured working surface and lightly knead till smooth and no longer sticky. 5 Cut out a portion of the dough (about the size of a golf ball). Roll the dough into about 1/8 inch thick. 6 Cut into 1-inch squares or thin strips (about 1 by 5 inch) using either a knife, a pizza cutter or a pasta maker. 7 Heat up oil (about 1-1/2 litres) in a frying pot or pan for 10 minute or till hot enough. 8 Gently collect some batches of the raw chinchin an place in the hot oil. and start frying the chinchin in small batches. Start stirring immediately with a spoon, shaking from side to side till all the pieces of Chin Chin come apart. 9 Keep stirring at intervals till the Chin Chin turns golden brown. When it browns to your liking, scoop into a sieve lined with a paper towel to drain the excess oil. Then fry the rest of the diced raw chin chin in batches 10 Spread them out in a tray, allow to cool down completely and store in an airtight container, it can store for up to a month that is if you don't finish it on the first one week lol. 11 1 In a bowl, mix together all the dry ingredients (flour, sugar, baking powder, a pinch of salt, freshly grated nutmeg, milk flavour if using the powdered one). 1 In a bowl, mix together all the dry ingredients (flour, sugar, baking powder, a pinch of salt, freshly grated nutmeg, milk flavour if using the powdered one). 2 Add the room temperature butter and mix till well until combined and the mixture has a crumblike texture. 2 Add the room temperature butter and mix till well until combined and the mixture has a crumblike texture. 3 In another bowl, mix together the eggs and milk, add the egg mixture into the flour mixture and mix to form a dough (add some sprinkles of water if too dry and couldn't form together) then leave to rest for 10 minutes. 3 In another bowl, mix together the eggs and milk, add the egg mixture into the flour mixture and mix to form a dough (add some sprinkles of water if too dry and couldn't form together) then leave to rest for 10 minutes. 4 Transfer the dough onto a floured working surface and lightly knead till smooth and no longer sticky. 4 Transfer the dough onto a floured working surface and lightly knead till smooth and no longer sticky. 5 Cut out a portion of the dough (about the size of a golf ball). Roll the dough into about 1/8 inch thick. 5 Cut out a portion of the dough (about the size of a golf ball). Roll the dough into about 1/8 inch thick. 6 Cut into 1-inch squares or thin strips (about 1 by 5 inch) using either a knife, a pizza cutter or a pasta maker. 6 Cut into 1-inch squares or thin strips (about 1 by 5 inch) using either a knife, a pizza cutter or a pasta maker. 7 Heat up oil (about 1-1/2 litres) in a frying pot or pan for 10 minute or till hot enough. 7 Heat up oil (about 1-1/2 litres) in a frying pot or pan for 10 minute or till hot enough. 8 Gently collect some batches of the raw chinchin an place in the hot oil. and start frying the chinchin in small batches. Start stirring immediately with a spoon, shaking from side to side till all the pieces of Chin Chin come apart. 8 Gently collect some batches of the raw chinchin an place in the hot oil. and start frying the chinchin in small batches. Start stirring immediately with a spoon, shaking from side to side till all the pieces of Chin Chin come apart. 9 Keep stirring at intervals till the Chin Chin turns golden brown. When it browns to your liking, scoop into a sieve lined with a paper towel to drain the excess oil. Then fry the rest of the diced raw chin chin in batches 9 Keep stirring at intervals till the Chin Chin turns golden brown. When it browns to your liking, scoop into a sieve lined with a paper towel to drain the excess oil. Then fry the rest of the diced raw chin chin in batches 10 Spread them out in a tray, allow to cool down completely and store in an airtight container, it can store for up to a month that is if you don't finish it on the first one week lol. 10 Spread them out in a tray, allow to cool down completely and store in an airtight container, it can store for up to a month that is if you don't finish it on the first one week lol. 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Sea Salt Almond Seed Bars (No Bake, Vegan, Dairy Free) Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Sea Salt Almond Seed Bars (No Bake, Vegan, Dairy Free) Palak cheese pakoda Aloo fingers Dry manchurian balls Peppermint Crisp Tart Fruit cream Mango Mastani Kerala Roast Chicken Mango Shrikhand Potato pulao Curd sandwich Palak cheese pakoda Aloo fingers Dry manchurian balls Peppermint Crisp Tart Fruit cream Mango Mastani Kerala Roast Chicken Mango Shrikhand Potato pulao Curd sandwich