First, measure out 2000 grams of flour into a clean bowl. Next, measure out 300 grams of sugar. Now, start by sifting the flour. This is important because it helps with filtering the lumps out of the flour. When and if you see any lumps, use a spatula to flatten the lumps out.
Now, sift your sugar too into the flour and throw away any chaff that lingers on the sieve. The amount of sugar you decide to use depends on what your ideal sugar taste stands for.
You can add sugar to taste. Now, add one tablespoon of salt to the flour. Now, add two tablespoons of baking powder to the mix. Next, grate half a nutmeg into the flour.
Now, mix everything together with a whisk until everything is well combined. In another bowl, crack in 4 eggs (although you can make the chin chin without the eggs). Now, add your half teaspoon of pineapple flavor. You can use any flavor of your choice. Now whisk the eggs gently.
Now, back to your flour, add the butter to the flour. Now, make sure your hands are spotless before you start mashing the flour and butter gently together. Keep mixing till you get a smooth texture, and you have evenly spread the butter into the flour.
Now, create a hole in the middle of the bowl and add your whisked egg. Also, add your cup of milk to it. You can use evaporated milk or any milk of choice. Now, mix everything together. You can start to add your liquid gradually until you get the texture you want.
Add one cup of water for the first input. You can add more milk if you want it to be very creamy, and also if you don't want to use more water. Mix it well until it forms a dough.
Now, transfer the dough to a flat surface and knead for a minute, not more. If you over-knead your dough, your chin chin will turn hard when it comes out. Now, transfer it to a clean bowl and cover it for about 10 to 15 minutes.
Next, take out the dough and separate it into four. Take one part and place it on a flat surface. Cover the rest of the dough. Add some flour on the work surface. Place the cut-out dough and start rolling it to become flat.
Now, you can use a knife to make chin chin lines, or you can use a pastry cutter. Now, start cutting. For your chin chin, you have to be very moderate, if you use too much butter, your cooking oil will foam when you are frying, if you use too much flour, the cooking oil when you are frying as well. So, you have to keep everything moderate.
Now, cut your dough into tiny bits, square-shaped and smoothly. Once that is done, take out the cut chin chin and place them in a tray. Put that aside and repeat the same process with the other dough in the bowl until you have chopped up your dough into small squares.