Commercial Chin Chin Recipe
Ingredients :
- 10 kg of all-purpose flour or 66 cups
- 2 kg of granulated sugar or 10 cups (adjust based on desired sweetness)
- 1 kg of margarine or butter or 5 cups(for that crunchy, rich texture)
- 1.5 liters of whole milk or 6 cups (or powdered milk dissolved in water)
- 10 large eggs (optional, but great for flavor and binding)
- 1 tablespoon of baking powder (for a slightly puffed texture)
- 1 tablespoon of ground nutmeg (optional, for a warm aroma)
- Cooking oil (enough for deep frying)
Procedure :
- In a large mixing bowl, combine the flour, sugar, baking powder, and nutmeg.
- Add the margarine or butter to the dry mix and rub it in until the mixture resembles fine breadcrumbs.
- Create a well in the center, then gradually add the milk and eggs. Mix until you form a smooth, firm dough. Be careful not to overwork it.
- Roll out the dough on a floured surface to your desired thickness (not too thin or too thick).
- Use a sharp knife, pizza cutter, or a specialized Chin Chin cutter to cut into small, bite-sized pieces.
- Heat your oil to around **170°C – 180°C (340°F – 360°F)** in a deep fryer or large pot.
- Fry the dough pieces in batches, stirring occasionally, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Allow the Chin Chin to cool completely before packaging to maintain crunchiness.
If you’re planning to scale this up further, industrial equipment like mixers and cutters can help streamline the process.
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