Chin chin
Chef Lola's Kitchen · ♥ 1.8K likes · 225.6K views · 3 min video
Read about funnel cake and fried dough in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2¼ cup all-purpose flour
- ¼ tsp baking powder
- ¼ cup sugar
- 2½ tbsp melted butter
- 5–6 tbsp milk
- nutmeg
Combine the flour, baking powder (optional for a harder chin chin), sugar and nutmeg; mix and make a well in the centre.
Mixing the dough
- 1 whole egg
Add the egg, melted butter and milk, all at room temperature, and mix until a dough forms.
On a lightly floured surface with a floured rolling pin, roll the dough very thin, about a quarter to a sixth of an inch; it doubles in size when fried.
Working with half the dough at a time, cut into long strips, then into small rectangles or squares, not too big.
Cutting the pieces
- oil
Fry in oil preheated to about 355, stirring continuously so it browns evenly.