(A) Soft chin chin.
Ingredients.
1kg plain flour (all purpose flour)
150ml evaporated milk (Peak Milk) / 150g powdered milk
275g granulated sugar
250g margarine
2 medium nutmegs | 2 teaspoons ground nutmeg
Tasteless and odourless vegetable oil (for frying)
(B) Crunchy Chin Chin
Ingredients
1kg plain flour (all purpose flour)
75ml evaporated milk (Peak Milk) / 75g powdered milk
200g granulated sugar
125g margarine
2 medium nutmegs | 2 teaspoons ground nutmeg
Vegetable Oil (tasteless and odourless
DIRECTIONS:
Mix the milk and sugar in a bowl and leave to soak.
Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak.
One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.
In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps. Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved. Place the dough on a flat surface and start kneading gently with a dough roller. When the dough is flat, cut into desired sizes. Deep fry in hot vegetable oil. While frying, continuously stir the chin chin till you get a golden brown color. Scoop the fried pieces onto a flat tray to dry and cool down quickly. When the chin chin had cooled down completely, store in a dry, airtight container.
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