How To Make Commercial Crunchy Chin-chin and Packaging/Chin-chin

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: vanilla essence

Almond extract offers a similar flavor profile.

Introduce ingredients one by one, mentioning that 2 kg of flour is needed for a large batch.

Use a large bowl for mixing, especially when making over 1 kg of chinchin.

Start with the flour, sugar, baking powder, nutmeg, and a little salt in the bowl.

Add 1 medium cup of milk to the mixture.

Add water bit by bit to achieve the desired consistency for crunchiness.

Wash hands thoroughly before mixing ingredients with fingertips until well combined.

Preheat the oil for frying while mixing the dough.

Mix 2 kg of flour at first, then plan to mix a total of 6 kg for frying.

Fry the dough pieces in batches until golden brown, repeating the frying process multiple times.

Allow the fried chinchin to cool down for about 3 hours before packaging.

Package the chinchin in zip bags once cooled to maintain crunchiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens