Chin Chin

Method

1. In a large bowl, mix the flour, sugar, baking powder, nutmeg and salt.

   Add in this stepPlain (all-purpose) flour 120 gSugar 30 gBaking powder ¼ tspGround nutmeg 1 pinchSalt 1 pinch

2. Add the cold butter and rub it into the flour with your fingertips for 3 min, until the mixture looks like fine breadcrumbs with no lumps of butter left.

   Add in this stepCold butter, cubed 25 g

3. Beat the egg (weigh it if you are using part of an egg) and add it with the milk. Mix, then knead for 2 min into a firm, smooth dough that does not stick to your hands; add a spoonful of flour if it is sticky. Cover and rest for 10 minutes so it is easier to roll.

   Add in this stepBeaten egg (1 large egg ≈ 50 g) 50 gMilk 25 ml

4. On a floured surface, roll the dough into a sheet about 30×20 cm and 5 mm thick (roll larger amounts in two batches). Cut into 1 cm strips, then across into 1 cm cubes. Spread them out on a floured tray so they do not stick together.

5. Pour the oil into a 18 cm heavy pot at least 4 cm deep (no more than half full) and heat on medium heat for about 6 min, to 170 °C. A cube of dough should sizzle and float up within a few seconds.

   Add in this stepVegetable oil for deep-frying 600 ml

   medium heat

6. Add the cubes in 2 batch(es), shaking off excess flour, and fry each batch on medium heat for 5 min, stirring constantly with a slotted spoon so they colour evenly, until light golden brown. Lift them out when they are a shade lighter than you want; they darken as they cool. Never leave hot oil unattended.

   medium heat

7. Spread on kitchen paper and let cool completely for about 20 min; the crunch develops as they cool. Store in an airtight jar for up to 2 weeks.