Hey guys, I know you are wondering why there are two posts in such a short time span. Maybe it is a bribe in advance, maybe I am just avoiding other life responsibilities. Who knows. I will try my best okay? #ContentSeason
Well, this post is here specifically for those that like to eat soft buttery, but crunchy chin-chin, and not rocks that make your teeth wonder what they did wrong. Yo, I have eaten chin-chin that left my buccal cavity with PTSD. But hey shout out to Mrs Smith (my mum) who came through with the 6-page recipe. Her recipe included statements like "remember when we used to cut it on the pastry table", so extra. I filtered all that and here's a super easy recipe for y'all.
The measurements in this recipe can be multiplied for more. These measurements will give you a good amount to last a week or two days depending on stomach capacity.
- 1 Egg
- Arm Muscles
- 3 Cups of Flour
- 1/2 Cup of Sugar
- Pinch of Nutmeg
- 1/3 Cups of Butter
- 1/2 Cup of Cold Milk
- 1/2 tsp of Baking Powder
- In a bowl or Kitchenaid Mixer (this is such a great machine btw) combine all the dry ingredients and whisk while you sing “Together we made it”.
- Cut up your cold butter in smaller pieces and rub it in till the flour mix is in crumb form.
- If using a mixer use paddle attachment and mix till butter is incorporated.
- In another bowl, crack an egg and add your milk and whisk together. If you are using your hands, make a well in the flour pour this in and mix till it all comes together.
- For Kitchenaid users, attach the dough hook, add milk and egg and let it do its work.
- When it all comes together, knead gently and make sure it is properly combined. Now make it into a ball and take a photo like this.
- Roll out your dough and now it is time to see if you could have passed Art class.
- Cut vertical strips and then horizontal strips across. Look I tried my best. If you think otherwise, pull up let’s talk in the parking lot.
- Heat your oil to about 315F or almost high heat on the stove. Fry cut-up dough squares till light-skinned brown. Let them cool down and then you can enjoy the crisp and softness.