Thank you so much for taking the comments and opinions into consideration. I'm pleasantly surprised. In a way it allows us all to learn together and I really appreciate that.
You're most welcome! And you're absolutely right... the recipes are a learning experience for me as well. I'm by no means an expert so always willing to learn new tips and techniques to improve!
I'm only now coming across ur video well done...a reason why I add butter to my fry bake is to keep the bake soft for a longer period...I make this early in the morningfor lunch sometimes and it will stay soft till the evening....
Sweet! Love the fact you took the comments and did it over so fast!! Between Ria and the other young lady I work Between and yourself! So going to try your way I to love those results! Can't what to see what u do next! Thanks have a great day! 🙏❤
Nice job!! 👍 the addition of the shortening is simply to extend the shelf life of the bake, it allows you to keep the bakes out at room temperature for a few days.
True, and the fat content is not even noticeable. I am proud of you, that you didn’t take our suggestions as an offense. The bakes looked really scrumptious. Now onto the Doubles!! GOD’S BLESSINGS AND GUIDANCE!
Thank you! I always take comments seriously. I may not get around to responding to each one, but trust and believe I consider all feedback. Even the mean ones haha.
Ayeeeee!!! We got a slo-mo shot too! Love it! Your humility to accept and try suggestions is refreshing. Much appreciated. And I treasure this local channel. Blessings flow.
Hey, first of all thank you for sharing. I have a question, Going back to the ackee & saltfish vid where you were meant to make fry dumplings but decided to make fry bake instead. Am I correct in thinking that Trini & Tobago 🇹🇹 don’t really cook fry dumpling & usually cook fry bake? Also would you class fry bake as a form of roti? As you the way you dished the ackee and saltfish with your fry bake is no different from a Roti. This by no means a judgmental comment I’m just trying to educate myself with regards the food/recipe differences within the Caribbean. Thanks But if you could let me know that would be most helpful; thanks in advance
Hi, thanks for the comment. So fry dumpling is different to fry bake. What I made in the ackee and saltfish video was actually fried bake. Will be doing a fry dumpling in the near future. You're right in making the connection between fry bake and roti. It's essentially a fried roti. In other parts of the world, South Africa for example, there is a puri (roti) that looks exactly like fry bake. It's a all very interesting as we have different names for similar dishes.
@@eatahfood Thanks for letting me know. Can I ask is fry bake more popular thing to make with saltfish rather than fry dumplings in Trini & Tobago 🇹🇹? As after I commented on this vid yesterday. I watched one of Rene’s old vid where she did a fry bake dish with saltfish for breakfast. So is that your national breakfast dish? I’m of Jamaican decent so as you may know ours is ackee & saltfish with fry dumplings for breakfast. Thanks again
THIS RECIPE NEEDS FAT(YOU CANNOT HAVE BAKE AND NO BUTTER. YALL STOP THE NONSENSE. IT WILL BE DRY AFTER COOKING OR DAYS TO COME. # STICTK TO GRANNY COOKING. TOO MUCH COMMERCIAL FOR VIEWS.
I just tried this recipe, it was sooo delicious. I cut the recipe in half, 1 cup of flour made 7 bakes. I really wasn't that good at making bake and always depended on my sister to make it. Thank you for sharing this recipe, it was well worth it.
Never checked the temp with a thermometer tbh. The oil should be hot but not smoking. Also, a good technique is to bathe the topside of the bake with hot oil while frying so it cooks evenly.
I admire de handiwork in dis video (see what i did there?) cuz we ent see Baidawi face at all at all! I coulda see dah bake soppin up some nice tomatoes choka, tho. Niceness
Are you camera shy? Why don't you talk to the camera when offering an explanation instead of having us stare at the flour and the mannerisms of your hands as you talk?!
THIS RECIPE NEEDS FAT(YOU CANNOT HAVE BAKE AND NO BUTTER. YALL STOP THE NONSENSE. IT WILL BE DRY AFTER COOKING OR DAYS TO COME. # STICTK TO GRANNY COOKING. TOO MUCH COMMERCIAL FOR VIEWS.
Thank you so much for taking the comments and opinions into consideration. I'm pleasantly surprised. In a way it allows us all to learn together and I really appreciate that.
You're most welcome! And you're absolutely right... the recipes are a learning experience for me as well. I'm by no means an expert so always willing to learn new tips and techniques to improve!
I like that your research was done and you have best practices based on suggestions.
I'm only now coming across ur video well done...a reason why I add butter to my fry bake is to keep the bake soft for a longer period...I make this early in the morningfor lunch sometimes and it will stay soft till the evening....
Sweet! Love the fact you took the comments and did it over so fast!! Between Ria and the other young lady I work Between and yourself! So going to try your way I to love those results! Can't what to see what u do next! Thanks have a great day! 🙏❤
You did it!! 👏🏽 👏🏽 👏🏽
Now let me go run to the shop to get some baking powder before curfew 🏃🏽♀️
🤣😂🤣😂
Perfect Fry bake
Great job Baidawi!!!! And the camera work is phenomenal as usual!!!!
Gotta love it! This looks like the ones my grandmoms and moms used to make
Now sick a piece of shark in the bake, add some green seasoning, some lettuces, cheese tomato's, and tamarind sauce, and a Stag.
I have some smoke herrings to go with 2 of those bake. I loveeeeeeeee fry bake.
Send ting!!!
Looks yummy. Will definitely try your updated version.
Great job Bidawi. Your humility makes you an excellent teacher😊
Well I’m definitely trying this method instead, thanks 🙏
Thank you for sharing this. I made baked which came out well FOR THE FIRST TIME! 😂
Them fried bakes look delicious
Yeah dawg, yuh on like boil corn!
Look how he turn a pro because of some comments ... dey tasty looking bro. 👏🏽
Nice job!! 👍 the addition of the shortening is simply to extend the shelf life of the bake, it allows you to keep the bakes out at room temperature for a few days.
ohhh cool. nice to kno
Yes...it helps retain the moisture..and only need to use very little of it to do its work
Great tip! Thanks!
True, and the fat content is not even noticeable.
I am proud of you, that you didn’t take our suggestions as an offense.
The bakes looked really scrumptious.
Now onto the Doubles!!
GOD’S BLESSINGS AND GUIDANCE!
The fat repels fat as well so you get a non-oily fried bake that stays soft for at least two days...if it ladts that long
Yessss👌🏾this is how we do it! Niceee job!
Thanks for sharing, blessings.
And it would of still be much better if you had put in butter
Excellent Baidawi..veerry obedient. Thanks for taking us seriously👌👌👍👍👏👏 . Damn ting self😄😄
Thank you! I always take comments seriously. I may not get around to responding to each one, but trust and believe I consider all feedback. Even the mean ones haha.
Try adding a little bit of butter, a table spoon for every cup flour. They will taste better and texture will be smoother and softer.
I tried this recipe and for the first time I made the perfect fried bakes....thank you so much
Great job, 👍
Ayeeeee!!! We got a slo-mo shot too! Love it! Your humility to accept and try suggestions is refreshing. Much appreciated. And I treasure this local channel. Blessings flow.
👍👍 Three table spoonful of flaxseed grounded added to the flour also gives you enjoyable finish fry bakes .
Don't need to keep throwing oil on it once u turn it over it'll swell.😅
Hi Badawi, thanks for being open to suggestions, enjou
Can I use yeast alone and it still comes out well?
Good recipe just needs a little more sugar. It's a keeper.
I tried the recipe and it was the best fried bake I eved cooked! Many thanks ❤️
Hey, first of all thank you for sharing.
I have a question, Going back to the ackee & saltfish vid where you were meant to make fry dumplings but decided to make fry bake instead. Am I correct in thinking that Trini & Tobago 🇹🇹 don’t really cook fry dumpling & usually cook fry bake? Also would you class fry bake as a form of roti? As you the way you dished the ackee and saltfish with your fry bake is no different from a Roti.
This by no means a judgmental comment I’m just trying to educate myself with regards the food/recipe differences within the Caribbean.
Thanks
But if you could let me know that would be most helpful; thanks in advance
Hi, thanks for the comment. So fry dumpling is different to fry bake. What I made in the ackee and saltfish video was actually fried bake. Will be doing a fry dumpling in the near future.
You're right in making the connection between fry bake and roti. It's essentially a fried roti. In other parts of the world, South Africa for example, there is a puri (roti) that looks exactly like fry bake.
It's a all very interesting as we have different names for similar dishes.
@@eatahfood Thanks for letting me know. Can I ask is fry bake more popular thing to make with saltfish rather than fry dumplings in Trini & Tobago 🇹🇹?
As after I commented on this vid yesterday. I watched one of Rene’s old vid where she did a fry bake dish with saltfish for breakfast.
So is that your national breakfast dish? I’m of Jamaican decent so as you may know ours is ackee & saltfish with fry dumplings for breakfast.
Thanks again
Thank you !
Lovely ..i could eat fry bake everyday
Awesome 👏
First time commenting....great job 👏
Thanks and welcome!
I wish you showed the inside of the bake. For those who tried it, was the final product hollow like a float or "meaty/doughy"?
Did you watch the whole video? He did open it and showed the inside 🤷🏽♀️
These bakes look so fluffy. I just might try this recipe
Yes the bake looks delicious and amazing.
My guyanese friends normally make these
I will be trying these myself soon
THIS RECIPE NEEDS FAT(YOU CANNOT HAVE BAKE AND NO BUTTER. YALL STOP THE NONSENSE. IT WILL BE DRY AFTER COOKING OR DAYS TO COME. # STICTK TO GRANNY COOKING. TOO MUCH COMMERCIAL FOR VIEWS.
Wrong. The dough is being cooked in fat, no need to add fat to it. Also, who eats days old fry bake?
Why are you yelling 😮
I just tried this recipe, it was sooo delicious. I cut the recipe in half, 1 cup of flour made 7 bakes. I really wasn't that good at making bake and always depended on my sister to make it. Thank you for sharing this recipe, it was well worth it.
So what you doing with ALL that bake you have now??
Gave them away :D
@@eatahfood to who????
👀👀👀
My bake is coming out raw on the inside
What to do?
Roll out the dough thinner. Lower the temperature of the oil when frying
@@eatahfood OK will do. I will get a thermometer. I read online that 375 is the correct temp for frying floats or bakes
Never checked the temp with a thermometer tbh. The oil should be hot but not smoking. Also, a good technique is to bathe the topside of the bake with hot oil while frying so it cooks evenly.
Nicely done
I don't make it because I can't be trusted with fried bake.... yummmmm I could eat it by itself
Trying yuh recipe TODAY as these chirren back out to school
Good
Looking great.....brings back Sunday morning breakfast memories!
Been enjoying these videos. Great work!!!
I agree with no fat in fried bake dough
Nice man I make this on Sunday morning.
The slow mo!
:D
Thank you my mommy never put sugar .
You need sugar to feed the yeast. Maybe she only used bp.
That slow mo shot! These look really good!
That looks absolutely delicious 😋
Thanks for the update! 👏
So I’m going to try these and compare it to the Jamaican fried dumplings
Bakes are much tastier trust me bro lol
I am Jamaican and much prefer bakes.
Bake la ka gardez bon garcion
Where did you get that cup with the cover?
Fair & Square
How about whole wheat bakes,you mastered the plain bakes.
I use half white and half whole wheat and the results are just as good..
You can do the same thing with whole wheat but the Italians say white flour is better than we because of something in the whole grain
Nice!
Thanks!
I like the both recipes 😀😀😀😀
Thank you 😊
alternative to yeast, i have an allergy to yeast
😍😍😍
🥳🥳🥳
I admire de handiwork in dis video (see what i did there?) cuz we ent see Baidawi face at all at all! I coulda see dah bake soppin up some nice tomatoes choka, tho. Niceness
Yes..with or without saltfish😋
Tomatoes choka is the real flick! Still hiding from the feds but if you watch some other videos on the channel you MIGHT see my face :D
Are you camera shy? Why don't you talk to the camera when offering an explanation instead of having us stare at the flour and the mannerisms of your hands as you talk?!
THIS RECIPE NEEDS FAT(YOU CANNOT HAVE BAKE AND NO BUTTER. YALL STOP THE NONSENSE. IT WILL BE DRY AFTER COOKING OR DAYS TO COME. # STICTK TO GRANNY COOKING. TOO MUCH COMMERCIAL FOR VIEWS.