Chin chin is a very popular snack in Nigeria and it is a popular fried pastry native to West Africa but it can also be baked.

it is made from basic combination of flour, butter or margarine, egg, milk and sugar. There are other optional ingredients like baking powder and nutmeg, these are strictly based on preference an individual.

Chin chin can either be hard or crunchy when deep fried. It can be prepared in numerous ways, but the most common varieties are usually crunchy on the outside and soft on the inside. Traditionally, the pastry is fried, but it also be bake for those are restricted from eating fried snacks.

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Flour a Raw Agricultural Product

Flour is a natural product made by milling grains, usually wheat, to release the flour that sits inside. Although flour can be made from a wide variety of plants, the vast majority is made from wheat. Maize flour is used to make bread, muffins, doughnuts, pancake mixes, infant foods, biscuits, wafers, breakfast cereals and breadings, and as a filler, binder and carrier in meat products. Flour is considered a raw agricultural product and wheat can become contaminated from soil, animal feces, insects, diseased plants, and other agents during production, harvest, storage, or transport.

One key factor that differentiates the different types of flour, is the amount of gluten. Gluten is a protein that helps wheat-based doughs rise and hold their shape.

When flour is mixed with water, the flour proteins; gliadin and glutenin, combine to form the protein known as gluten. Gluten gives dough elasticity, strength, and structure. Individuals with celiac disease, certain neurological diseases, certain skin conditions, or gluten sensitivities of other etiologies often benefit from a gluten-free diet.

All purpose or pastry flour is the best flour for making meat pie dough. Bread flour can be substituted for all-purpose flour in pie crust.

Types of Flour

White Flour: White flour consists of the finely ground endosperm of the wheat kernel.

All-Purpose Flour: All-Purpose flour consists of white flour milled from hard wheats or a blend of hard and soft wheats. It is usually enriched and can be either bleached or unbleached.

Whole Wheat Flour: Whole wheat flour consists of ground whole wheat kernels, but can be created through combining white flour, germ, and bran that have been separating during milling. It contains higher insoluble fiber levels than white flours.

Bread Flour: Bread flour consists of white flour milled from a blend of hard wheats and has greater gluten strength than other types of flour. It is sometimes conditioned with ascorbic acid. Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads

Cake Flour: Cake flour consists of white flour from a blend of soft wheats. It has lower protein and higher starch contents than other flour types.

Self-Rising Flour: Self-rising flour consists of all-purpose flour with added salt and leavening agents. It is also referred to as phosphate flour.

Pastry Flour: Pastry flour consists of white flour from a blend of soft wheats and has properties between that of all-purpose and cake flours.

Gluten Flour: Gluten flour consists of ground spring wheat. It has higher protein and lower starch contents than other types of flour.

Semolina Flour: Semolina flour consists of the coarsely ground endosperm of durum wheat and is usually enriched.

Durum Flour: Durum flour consists of finely ground semolina flour.

Meat Pie Filling

Meat pie filling can be prepared with minced meat, Irish potatoes, carrots and other seasonings etc.

A meat pie is a pie with a filling of meat and often other savory ingredients. They are popular in the United Kingdom, Australia, Ghana, Nigeria, Europe, New Zealand, Canada, Zimbabwe and South Africa.

The best Nigerian Meat Pie is moist, yummy and has minced meat, potato and carrot filling. The filling is usually adequately seasoned and gives the meat pie its unique taste.

The Nigerian Meat Pie is a popular snack because it is tasty, moist and does not produce crumbs when it is being eaten, if it is well-prepared, then it is yummy.

Meat Pie is a yummy snack readily found on street corners, eateries and even parties. This delicious snack can be enjoyed at home, parties, weddings etc.

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What is Cake?

A cake is a sweet food made by baking a mixture of flour, eggs, sugar, and fat in an oven. Cakes may be large and cut into slices or small and intended for one person only. Cake is a form of sweet dessert that is typically baked. In their oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. Any number of fillings, frosting and final decorations can be chosen to make every cake unique and an artistic expression of its maker.  Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays.

History

The term “cake” has a long history. The word itself is of Viking origin, from the Old Norse word “kaka” The ancient Greeks called cake πλακοῦς (plakous), which was derived from the word for “flat”, πλακόεις (plakoeis). It was baked using flour mixed with eggs, milk, nuts, and honey. Early cakes in England were also essentially bread: the most obvious differences between a “cake” and “bread” were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

Cake Ingredients

Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Varieties of Cakes

Butter cakes: These are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter.

Sponge cakes (or foam cakes): These are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast.

Chiffon cakes: These are sponge cakes with vegetable oil, which adds moistness.

Chocolate cakes: These are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder.

Coffee cakes: These are cakes to be serve with coffee or tea at breakfast or at a coffee break. These cakes often have a crumb topping called streusel or a light glaze drizzle.

Baked flourless cakes: These cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes, despite their name, aren’t really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.

Butter or oil layer cakes: These cakes include most of the traditional cakes used as birthday cakes, etc., and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide both lift and a moist texture.

Yeast cakes: These are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.

Lancashire Courting Cakes: These are fruit-filled cake baked by a fiancée for her betrothed. The cake has been described as “somewhere between a firm sponge – with a greater proportion of flour to fat and eggs than a Victoria sponge cake – and a shortbread base and was proof of the bride-to-be’s baking skills”. Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream.

Bundt cakes: These are cake balls that are conical, such as the Kransekake cupcakes and madeleines, which are both sized for a single person

Sheet cakes: These are simple, flat, rectangular cakes baked in sheet pans, Swiss rolls.

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