Debslicious Cooks2

HOW TO MAKE YOUR CHIN CHIN EXCEPTIONAL

1. Mix chin chin with cold liquid.

2. Do not over knead.

3. After kneading, let the dough rest for at least 30 minutes before rolling it out, this helps with the texture and also intensifies the flavour of chin chin. Please wrap in cling film to avoid the dough drying out. You can also put your dough in the fridge for 30 mins.

4. Use less butter for a more crunchy chin chin and more butter for soft chin chin, as the milk fat in butter helps in making the chin chin softer.

5. Baking powder is not necessary for chin chin.

6. Egg is optional. For commercial bakers, skip eggs to save cost and there will still be no difference in taste. Also egg decreases the shelf life of chin chin

7. Use milk emulsion/milk flavour (for milky chin chin) or condensed milk concentrate
(for caramel chin chin). Cheaper than using milk

8. Use milk instead of water in mixing your dough. If you are using powdered milk, mix
with water before adding unless the recipe says otherwise. It makes the chin chin
taste better, but you can skip milk if you are a commercial baker and then use milk
emulsion + milk flavour.

9. Frying on low heat will make chin chin too hard, best to fry on medium heat. To check
when the oil is ready, drop a piece of chin chin. It should float to the top gradually. If it
comes to the top too quickly, the oil is too hot but if it doesn't float to the top at all,
then it is not hot enough

10. Rolling the dough out very thin will also make chin chin too hard .

11. Do not overcrowd the frying pan as it could lead to oil soaked chin chin.

12. Flooring your work surface before cutting the chin chin could lead to the frying oil
becoming cloudy, especially when you are frying a large badge. You can instead
grease your palm and the work surface.

13. When you drop your chin chin into the frying oil, do not stir immediately. Allow the
chin chin to settle for about 20 seconds(not minutes), before stirring.

What else do you do to make your chin chin exceptional?

Credit to Kaito Kreations

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