Q&A for How to Make Chin Chin

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.

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.

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

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

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

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.

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.

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

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

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!

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.

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

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.

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.

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

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.

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

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

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

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

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

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

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

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.

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