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Snack

Chin Chin I

A fried dough snack made from flour, butter, eggs, baking powder, water, milk, and sugar.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chin Chin I

Ingredients

Directions

Prepare the dough

  1. Mix all the ingredients together.

  2. Mix and/or knead the dough until it is smooth.

  3. Place some dough on a cutting board or other flat surface.

  4. Flatten the dough until it is about ½ inch thick (1¼ cm).

  5. Cut the dough into little squares, each square about ½ inch by ½ inch (1¼ cm by 1¼ cm).

Fry and drain

  1. Place oil on the stove over medium heat.

  2. Allow the oil to heat up.

  3. Once the oil is hot, place a few handfuls of the cut pieces into the oil; if the oil foams, rotate with a utensil to tame it.

  4. Allow the chin‑chin to deep fry until brown.

  5. Place the fried pieces on a napkin to soak up the extra oil.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure of the dough so the pieces hold their shape when fried.
Butter/margarine
Adds fat that tenderises the dough and contributes richness to the finished pieces.
Eggs
Bind the dough and add richness and structure.
Baking powder
Releases gas that lifts the dough, giving the fried pieces a lighter texture.
Sugar
Adds sweetness and helps the pieces brown during frying.

The step that matters

Frying until brown. Oil that is too cool lets the dough soak up grease and turn heavy, while oil that is too hot browns the outside before the inside cooks. Keeping the oil at a steady medium heat gives an even, crisp result.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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