Q&A for How to Make Chin Chin

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How do I make my chin chin soft?

Community Answer

The more egg and milk in the mixture, the softer the chin chin gets. Gradually add a bit less of the other ingredients until it's the consistency you desire.

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Question

Can I fry it after I powder it?

Community Answer

Yes. When you powder it with flour, you could fry it, but allow some time to dry up a little and soak up the powdered flour before frying.

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Question

Can I use cheese instead of butter?

Community Answer

No. Cheese would not have the same binding properties as the oil in the butter, so you would just end up with a mess.

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Question

Can I use any kind of milk?

Community Answer

Condensed milk is ideal. Normal milk doesn't give the desired taste and texture.

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Question

Is it necessary to add vanilla?

Community Answer

No, but it always tastes good with flavors. You could explore other flavors like cinnamon or coconut extract if you do not have vanilla.

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Question

Can I use coconut oil instead of the extract?

Community Answer

You can use cocnut oil and the chin chin will have an essence of coconut, and will stand out with flavor if you add a little vanilla bean in the dough and powdered sugar on top.

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Question

How can I prevent the oil from foaming and overflowing when frying?

Community Answer

For the foaming, ensure you follow the recipe exactly so you don't end up with too much liquid, and for the overflow, ensure you use a deep vessel. Do not use too much oil and don't overload your vessel with too much dough.

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Question

Why did the chin chin consume a lot of oil?

Community Answer

It was probably too rich, too much butter and milk. Next time add dry flour when you notice the first ones are like that.

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Question

My dough doesn't stick, and when frying, it separates into tiny bits. What should I do?

Community Answer

You probably added too much of the liquid ingredients. Try thickening it with flour.

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Question

Can I add any wine or mineral in place of the vanilla?

Community Answer

Yes, but keep in mind that it will alter the taste. You can even replace the vanilla with things like almond, cinnamon, or coconut extracts, so go crazy!

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Question

My oil foamed a lot while frying. What causes this?

Community Answer

Usually the bubbling is correlated with the amount of water in whatever you're frying, so it might just mean that your dough had a little too much liquid.

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Question

Can I use powdered milk instead of regular milk?

Community Answer

Yes, you can. You can mix it in with your dry ingredients or mix with water.

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Question

Can I cut chin chin into small pieces instead of this shape?

Community Answer

Yes, baking is an art. it's all about experimenting. So you are free to cut it into any shape and size that pleases you, but remember that smaller sizes fry quicker. You don't want to get a burnt chin chin.

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Question

How can it be preserved without getting spoiled?

Community Answer

Put it in an airtight bottle. An empty bottle of 1 litre water, an empty bottle of wine, storage containers, etc. are great for this.

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Question

What is the measurement of 5 cups in grams?

Community Answer

Cups are a volumetric measurement. Five cups of one thing do not weigh the same as five cups of something else.

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Question

Why did my Chin Chin turn brown?

Community Answer

You probably left it in for too long, or the oil was way too hot. These are the usual culprits. Try to reduce the heat or take it out sooner.

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Question

Can I use water to mix it?

Community Answer

Yes. You can use water in place of the milk.

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Question

Is it compulsory to put it in the refrigerator to allow it to chill?

Community Answer

No, only if it's not firm enough. If you're happy with the texture as is, there's no need to chill it.

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Question

It is possible to mix without butter?

Community Answer

Not really. Instead of getting a crunchy chinchin, you'd get a very hard one. The butter acts as a softener.

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Question

My chin chin is always soft after frying. How can I fix this?

Community Answer

Don't leave it out too long before packing it. Also reduce the butter, egg and milk.

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Question

Are baking powder and nutmeg necessary?

Community Answer

The baking powder is necessary as a rising agent, but the nutmeg could be left out.

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Question

Why do I have to put the dough in the fridge?

Community Answer

Putting the dough in the fridge will allow it to firm up and make it less sticky.

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Question

Can I use yeast when making chin chin?

Community Answer

Certainly, yes. Your chin is meant to be crunchy and not too hard to crack/crunch.

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Question

What is "all purpose flour?"

Community Answer

It is flour made from wheat and has no rising additives. It is also known as plain flour. It can be used for many baked foods, including cake, bread, pizza bases and cookies.

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Question

How do I make my chin chin soft?

Community Answer

To get soft chin chin, add just enough milk and mostly eggs. Eggs and milk soften chin chin ,leaving it yummy and enjoyable.

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