I use yeast in my fried bake and it comes out perfect every time. Swells like a balloon but that's because I leave it longer to rest. Quick tip: to prevent craters from forming you should slide the bake into the oil instead of just resting it in top of it, because sometimes doing so can cause an air bubble to form between the dough and oil.
I DOES POUR ON IT HOT OIL FROM DE PAN ...IT SWELLS NICE.... FROM A TRINIDADIAN AND PROUD US CITIZEN LIVING IN CONNECTICUT....I COOK MY FOOD FROM HOME EVERY DAY.....
Thank you for the video. Floats are made with yeast and tradtitonally accompany Accra. Fried Bakes are made with Baking Powder. But the younger generations mostly know the term Fried Bake.
Thank you for sharing. I use both yeast and baking powder with a little shortening. About a half hour rise, and it comes out fluffy, crispy and keeps the shape. I truly enjoyed this video. Blessings!
Hello my friend I love fry bake I aways love my bake with yeast aways the best thing for me thank you for your beautiful words about bake very good 👍jobs I am from Trinidad 🇹🇹the best 👌
I use both baking powder and yeast when making fried bakes and the result is a wonderful soft fried bake that has both some body and a pocket.... When using baking powder only 1 tsp baking powder to 1 cup flour and this works for both sada and fried bakes for me.
Fry Bake is hands down one of my favorite things to eat and make.Tried baking powder, and it came out a bit 'heavy' I prefer yeast. I also incorporate butter into my dough, and knead a bit more. Great video and spot on analysis👍🏽
@ahanief: I make it that way too with a tablespoon of butter but he used equal amounts of sugar and salt. I use one tablespoon of sugar and one teaspoon of salt.🇹🇹🇨🇦
For my fried bakes. I love to use yeast in the flour, a little cookeen and butter, warm water a little salt and sugar. Knead not too stiff. Cover with hot kitchen towels. Tip: fast rising, put dough in stainless steel bowl, light the large burner of the stove, for 1 minute then turn off. Tried and Tested.
Yeast makes a much better bake, from my experience. I add only a teaspoon of baking baking and then yeast to my flour mix. The bakes come out with a nice bread like look on the outside and swell nice with the yeast. I have never tried baking powder alone, always afraid it wont come out good. But i dont think its only the leavening agent that is responsible for good bake. Its the type of flour used and the way you knead it.
Well look how I learn something today. Been using b.p. to make bake all my life. Now that I’ve seen the yield and the results with yeast, I am forever change. I don’t eat it but I make it for friends - so going forward this will help the pocket and the parties, post pandemic! Thanks for the heads up ‘Dawi !!! 👍
I've never used yeast , I think if you let the flour soak for a little while before, it will come out better. When frying turn it over before it starts to swell and make sure you have enough oil to cover, you'll get a perfect bake.
I've never used yeast to make fried bakes and my bakes rise evenly and have a nice brown color. I use warm water instead of cold and a lil butter and it's perfect
I love these kind of content I prefer the yeast It give a better fry bake my opinion i find it's more fluffy and softer baking powder is more crispy and stiff
3 cups of flour 7 grams of yeast (1/4 oz) = 1 packet 3 teaspoons of Baking powder 2 tablespoons of vegetable shortening or butter Pinch of salt 2 tablespoons brown sugar 11/2 cups of warm water, enough to make a medium soft dough, let it raise for about 20 minutes and then roll out and fry.
I like it anyhow..once it is fried flour😆😆but personally I use both.baking powder and a bit of yeast..so you get the perfect balance of puffiness and fluffyness. I also use a mix of shortening and butter..
Niceness! TBH, not really a fan of adding fat to dough that's going to fry in fat but maybe I should do another experiment to see what kinda results those two options yield.
Loving the content! As a Trini living abroad your videos make cooking Trini food so approachable. I have my Naparima Girls Cookbook which is helpful of course but following along your videos makes things with a visual reference with all the little details makes it a million times easier.
I learned a lot from watching your video. Two suggestions I would like to make: 1. Is that you should knead the dough longer, and 2. Is that you should use yeast and baking powder together.
Thank you for that wonderful demonstration. I'm sure I'll like it either way with yeast or baking powder. The best way for me to find out is to make them both ways and let my taste buds be the judge. 🤗🫓 10 ⭐'s
Great that you keep saying "To Me" Fair enough, but as a former Trinidad bake maker, I would prefer the baking powder one. I grew up knowing that the consistency of baking powder dough is quite different from that of the yeast dough. Different taste also. And I tend to want bake, fried or roasted, to taste the way I remember them to be. What can I say, I love nostalgia.
My mom used to use the same dough for sada and float, no yeast....but a lil more kneading and a little more relaxing of the dough.....I use a little of both as well as some vegetable shortening and is bake like from Maracas! P.S. when you tackling a doubles recipe?
Awesome demo. But you cannot compare yeast to baking powder. Baking powder doesn't have the same components as yeast. You might have to use more baking powder to get the same effect. But thanks for sharing.
Pleasant good morning. Can you plz try a yeast/baking powder mix recipe? I does this mixture because of acid reflux patients. Comes out just as fluffy as the yeast bake minus the yeasty smell and taste. I think for your amount of flour it would be 1/2 by 1/2 teaspoon. After making my balls i let it rest for fifteen mins.
I think you should drop the bake and leave it until it begins to puff.. the oil splashing method you use is causing the bubbles and flattening of the bake.. you also need to kneed the dough for that gluten to develop
Is fried bake and float the same thing? I grew up with granny and her fry bake was solid and had "full belly" 😁....when I moved to Trinidad I saw "float".... no belly ...ah shell to be filled 😅.... granny used both or either yeast and baking powder ...whatever was in de cupboard....
I grew up in tobago and when my granny made fry bake it was more dense/thick and when I see my family making it in trinidad its more light/float as you saying so I agree with you
I use both baking powder and yeast but I would suggest you lead your flour some more so your bake won't have bubbles...great presentation and narration tho
Make sure the flour and b powder is not cold and u put enough b powder and need it soft and mouse I use b powder and they always swollen and comes out flow
I notice that you do not use any butter or shortening. I make old fashion bake with baking powder as my grandmother taught me. My ingredients include butter and a little evaporated milk and no rolling pin just fingers.
Baking powder alone is fine if you're going to eat your bakes immediately after frying but for a fluffy bake even hours after,I use both baking powder and yeast😍🤤
Yeah I explained the reason for that in the follow up video. Because the dough is being cooked directly in hot fat, the addition of butter or oil doesn't yield a softer bake (in my experience)
Who does not luv a good fried bake ..-(fried bake?) Who does not luv a good fried dough. I believe that it's all about getting the balance of all the ingredients, the kneading, the setting and of course the oil temperature to name a few. My advice to myself is that too much of anything is not good for something so.. watch the oil, the dough, the fried food and of course the Yeast bcos the same way the yeast caused it to raise and get fluffy and hollow its the same way I will rise and get fluffy while remaining hollow inside.😛😛
Please don't take offense to my comment as I do like your videos. The bakes didn't puff up evenly because of a few reasons: 1. Oil temperature seemed to be too low. 2. The dough may have been rolled a little too thin, which would prevent even rising. 3. Dough needed a little more time to sit to allow the leavening agents to work fully. Try adding a bit of shortening to the baking powder version or kneading the flour softer and it will give you very soft bakes.🙂
Yes true about 15 mins for baking powder and 20 mins for yeast resting time before fry. You need little fat in the dough when kneading. But nice though.
![ROSÉ(로제) - APT. (Band VER.) (With. 이영지) [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/IW8qaemx74g/mqdefault.jpg)
I use yeast in my fried bake and it comes out perfect every time. Swells like a balloon but that's because I leave it longer to rest. Quick tip: to prevent craters from forming you should slide the bake into the oil instead of just resting it in top of it, because sometimes doing so can cause an air bubble to form between the dough and oil.
I was thinking that while he was putting it in the oil.
Alicia Edwards you are on point girl.sliding is the way to go.
You are ah superstar cook but ah think that you should leave the fry bakes tuh the fry bake pros and them lol
I DOES POUR ON IT HOT OIL FROM DE PAN ...IT SWELLS NICE.... FROM A TRINIDADIAN AND PROUD US CITIZEN LIVING IN CONNECTICUT....I COOK MY FOOD FROM HOME EVERY DAY.....
@@richardrampersad1654I do that too. I just want to see the difference between yeast and baking powder. I use yeast.🇹🇹🇨🇦
I use both... played around with my fried bake recipe and found the perfect balance of yeast, baking powder and butter 👌🏽
I use both of them too .comes out good as ever.
Me too I use both and butter
Both absolutely perfect and taste very great
🇹🇹💯🇹🇹 The winner is both yeast and baking powder. When both are used the bakes are perfect.
Thank you for the video. Floats are made with yeast and tradtitonally accompany Accra. Fried Bakes are made with Baking Powder. But the younger generations mostly know the term Fried Bake.
Thank you for sharing. I use both yeast and baking powder with a little shortening. About a half hour rise, and it comes out fluffy, crispy and keeps the shape.
I truly enjoyed this video.
Blessings!
thank you old school
I think crispy is not a bake!
Yay! I wanted to make salt fish and bake for breakfast tomorrow. This is so easy to follow, thank you!
Hello my friend I love fry bake I aways love my bake with yeast aways the best thing for me thank you for your beautiful words about bake very good 👍jobs I am from Trinidad 🇹🇹the best 👌
I use both baking powder and yeast when making fried bakes and the result is a wonderful soft fried bake that has both some body and a pocket.... When using baking powder only 1 tsp baking powder to 1 cup flour and this works for both sada and fried bakes for me.
How much yeast to add if you use 3 cups of flour
Fry Bake is hands down one of my favorite things to eat and make.Tried baking powder, and it came out a bit 'heavy' I prefer yeast. I also incorporate butter into my dough, and knead a bit more. Great video and spot on analysis👍🏽
@ahanief: I make it that way too with a tablespoon of butter but he used equal amounts of sugar and salt. I use one tablespoon of sugar and one teaspoon of salt.🇹🇹🇨🇦
For my fried bakes. I love to use yeast in the flour, a little cookeen and butter, warm water a little salt and sugar. Knead not too stiff. Cover with hot kitchen towels. Tip: fast rising, put dough in stainless steel bowl, light the large burner of the stove, for 1 minute then turn off. Tried and Tested.
Fantastic right to the point -- professionally done--- yeast it will be. Perfect making bread in the backcountry
Yeast makes a much better bake, from my experience. I add only a teaspoon of baking baking and then yeast to my flour mix. The bakes come out with a nice bread like look on the outside and swell nice with the yeast. I have never tried baking powder alone, always afraid it wont come out good. But i dont think its only the leavening agent that is responsible for good bake. Its the type of flour used and the way you knead it.
Your presentation is great. However, I prefer yeast. Excellent video. From Caracas Venezuela.
Greetings from Trinidad I like yeast also. I will try to mix both.
I use baking powder with a little more water and it swells perfectly. My dough is more on the sticky side than dry.
Well look how I learn something today. Been using b.p. to make bake all my life. Now that I’ve seen the yield and the results with yeast, I am forever change. I don’t eat it but I make it for friends - so going forward this will help the pocket and the parties, post pandemic! Thanks for the heads up ‘Dawi !!! 👍
I've never used yeast , I think if you let the flour soak for a little while before, it will come out better. When frying turn it over before it starts to swell and make sure you have enough oil to cover, you'll get a perfect bake.
exactly, you don't need yeast
love how clean your nails are .
Thank you soooooo much!!! The BEST recipe for frybake🎉🎉🎉❤❤❤ Your sister from Jamaica 🇯🇲 Love me some Trini frybake♥️
You're most welcome. Big up Jamaica! 🎉🎉🎉
Hi, I tried your recipe using yeast. Wow, Best best best, thanks for sharing
its better with the yeast . i will make ut Thanks for your great recipe ❤
I used baking powder n ALL my floats were perfect balloons puffed up n held that puff even for the next day... n was oh so yummy n good texture
Yes, float!!
Great video, I’ll try it because I never made fry bake. I’m a Trini living abroad but I can cook but I can’t bake.
Love those brown puffy fry bake especially if it is hot out the pot. I love the both yeast and baking powder
I've never used yeast to make fried bakes and my bakes rise evenly and have a nice brown color. I use warm water instead of cold and a lil butter and it's perfect
Oh my, I do love bake. You made me hungry.
I love these kind of content I prefer the yeast It give a better fry bake my opinion i find it's more fluffy and softer baking powder is more crispy and stiff
I use a little of both and I love the results.
How much of each do you use?
Same
3 cups of flour
7 grams of yeast (1/4 oz) = 1 packet
3 teaspoons of Baking powder
2 tablespoons of vegetable shortening or butter
Pinch of salt
2 tablespoons brown sugar
11/2 cups of warm water, enough to make a medium soft dough, let it raise for about 20 minutes and then roll out and fry.
I tried your recipe using the yeast I like that better it came out FABULOUS 😊
This morning I made fry bake with both baking powder and yeast together with bran, oats flour, ground flax seed and a little cookeen.
These turned out great! Thank you!
My mom taught me baking powder for fried bake, yeast for float
I like it anyhow..once it is fried flour😆😆but personally I use both.baking powder and a bit of yeast..so you get the perfect balance of puffiness and fluffyness. I also use a mix of shortening and butter..
Niceness! TBH, not really a fan of adding fat to dough that's going to fry in fat but maybe I should do another experiment to see what kinda results those two options yield.
@@eatahfood yep..do that. Not much butter is needed and you will see the difference. I use about 1oz fat to 1 lb flour..
That's great to
Loving the content! As a Trini living abroad your videos make cooking Trini food so approachable. I have my Naparima Girls Cookbook which is helpful of course but following along your videos makes things with a visual reference with all the little details makes it a million times easier.
I learned a lot from watching your video. Two suggestions I would like to make: 1. Is that you should knead the dough longer, and 2. Is that you should use yeast and baking powder together.
Hi thanks! I actually did a follow up video using the baking powder and yeast together.
I use both together and the results are great. I prefer self raising flour, a bit more baking powder and yeast.
I use yeast and sometimes like to leave/ prepare overnight in the fridge... result is crispier fluffy bakes 😊😊
thank you for your simple explanation.
Thank you for that wonderful demonstration. I'm sure I'll like it either way with yeast or baking powder. The best way for me to find out is to make them both ways and let my taste buds be the judge. 🤗🫓 10 ⭐'s
i made your recipe one with yeast and cane out excellent definitely yeast better. Could you show how to make roast bake. Thank you ❤
love your presentations
Great that you keep saying "To Me" Fair enough, but as a former Trinidad bake maker, I would prefer the baking powder one. I grew up knowing that the consistency of baking powder dough is quite different from that of the yeast dough. Different taste also. And I tend to want bake, fried or roasted, to taste the way I remember them to be. What can I say, I love nostalgia.
It came out soooo good!!!!
Trini well done my people keep it up
Alwaaayyyyyssss enjoy your experiments...mmhmmm
Thank you!
My mom used to use the same dough for sada and float, no yeast....but a lil more kneading and a little more relaxing of the dough.....I use a little of both as well as some vegetable shortening and is bake like from Maracas! P.S. when you tackling a doubles recipe?
I agree with you.This is my combo as well. I mix yeast with baking powder and a little cookeen. It makes the best fried bakes ever.
I do mine like that too, and i let rest longer than 5mns, I used a little crisco butter in the baking powder
At times I use both
But most times I use yeast
My family always stuff it with something
Thanks for this presentation..... how was the comparison hours later .... did any have a rubbery texture?
Please provide the baking powder measurement. Thank you.
excellent with yeast. could you do the roast baked too Thanks ❤
This looks good I never had this nice fry bake ⭐⭐⭐⭐⭐
I used baking powder and it came out fluffy. However I let it rest for an hour lol. But now I want to try the yeast one.
Awesome demo. But you cannot compare yeast to baking powder. Baking powder doesn't have the same components as yeast. You might have to use more baking powder to get the same effect. But thanks for sharing.
I like using both yeast as well as baking powder in my dough.
Yeast is always the better thing to make fry bake with it stays soft e ven if it stays for next day it looks yummme.
I approve this video
Thank you for doing both versions. I always wondered if baking soda or yeast would be better to make these.
Pleasant good morning. Can you plz try a yeast/baking powder mix recipe? I does this mixture because of acid reflux patients. Comes out just as fluffy as the yeast bake minus the yeasty smell and taste. I think for your amount of flour it would be 1/2 by 1/2 teaspoon. After making my balls i let it rest for fifteen mins.
I will definitely try this
I use baking powder and my bakes swell perfectly each time. Its pillowy and soft too not rubbery.
Btw I noticed you place your bakes on the oil. Try sliding the bake under the oil..that way it will swell better. Just fyi
Nice, Do you still have the Caribbean Recipes group for recipes?
Yep! It's still there
do you think that you should change the method and recipe if you are using baking powder for the result you wish for?
To get the extra flour stuck to your hand put a little oil in your and while kneeding the flour
I wonder what would result if you were to let the dough rest for a second time before frying.
Look delicious just need some salt fish
I think you should drop the bake and leave it until it begins to puff.. the oil splashing method you use is causing the bubbles and flattening of the bake.. you also need to kneed the dough for that gluten to develop
I use both baking powder and yeast with a smidge of butter and let it rest for about 30 mins
and they comes out perfect everytjing
Good Chef.
How much baking powder , how many teaspoon??
I use yeast and baking powder together and I got a perfect bake.
That's the perfect combo
did you try mixing a little yeast with the baking powder?
Never used yeast and my one does swell like a 🎈
i think his fire turn up too hot
Thanks for showing
Appreciate! Thanks
Great video B as usual
Goodmorning from Holland. Blessings. In the video you use 3 cups of flour but In the desctiption you write 2 cups of Flour!! Explain please!!
Greetings from T&T! It's 3 cups of flour. Sorry for the confusion
@@eatahfood Okey, thank you. HAVE A BLESSED WEEKEND!!!
Is fried bake and float the same thing? I grew up with granny and her fry bake was solid and had "full belly" 😁....when I moved to Trinidad I saw "float".... no belly ...ah shell to be filled 😅.... granny used both or either yeast and baking powder ...whatever was in de cupboard....
I grew up in tobago and when my granny made fry bake it was more dense/thick and when I see my family making it in trinidad its more light/float as you saying so I agree with you
Nice vid. Prefer the yeast. Have you tried the Lion brand Fry bake mix yet though?
Never tried that but those "mixes" are basically regular flour with baking powder already added to it.
I use yeast but add a little baking powder to keep it soft.
I use butter and lard yeast in my bakes
Hi, how much baking powder?
I always use the both of them
Our frydumplings in Jamaica we don't roll we fry in balls
I prefer yeast in it, i like the little pocket
What about putting baking powder and the yeast together 🇹🇹🇹🇹🇹🇹
Yuh bake score man! Mmm hmm tanks eh.
I use both baking powder and yeast but I would suggest you lead your flour some more so your bake won't have bubbles...great presentation and narration tho
Make sure the flour and b powder is not cold and u put enough b powder and need it soft and mouse I use b powder and they always swollen and comes out flow
I notice that you do not use any butter or shortening. I make old fashion bake with baking powder as my grandmother taught me. My ingredients include butter and a little evaporated milk and no rolling pin just fingers.
I use both yeast and baking powder
Baking powder alone is fine if you're going to eat your bakes immediately after frying but for a fluffy bake even hours after,I use both baking powder and yeast😍🤤
I just got to this channel. Wow yummy. I prefer yeast too
Welcome!
Did you use instant yeast?
well done
So I noticed that you did not add shortening or butter?
Yeah I explained the reason for that in the follow up video. Because the dough is being cooked directly in hot fat, the addition of butter or oil doesn't yield a softer bake (in my experience)
Mine comes out bready...I like both the bready and "float" version.
Definitely comes down to personal preference. The bready version is good for some fillings.
@@eatahfood 🙌🏾
All depends on how the flour is kneed also
Who does not luv a good fried bake ..-(fried bake?) Who does not luv a good fried dough. I believe that it's all about getting the balance of all the ingredients, the kneading, the setting and of course the oil temperature to name a few. My advice to myself is that too much of anything is not good for something so.. watch the oil, the dough, the fried food and of course the Yeast bcos the same way the yeast caused it to raise and get fluffy and hollow its the same way I will rise and get fluffy while remaining hollow inside.😛😛
My brother you could make fry bake for me Caribbean style
Please don't take offense to my comment as I do like your videos. The bakes didn't puff up evenly because of a few reasons:
1. Oil temperature seemed to be too low.
2. The dough may have been rolled a little too thin, which would prevent even rising.
3. Dough needed a little more time to sit to allow the leavening agents to work fully.
Try adding a bit of shortening to the baking powder version or kneading the flour softer and it will give you very soft bakes.🙂
Thanks great advice
And some more flipping when cooking helps with the puffing up
Yes true about 15 mins for baking powder and 20 mins for yeast resting time before fry. You need little fat in the dough when kneading. But nice though.
This advice is spot on
No offense taken at all! This was great feedback! Truly appreciate it!