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 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 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.
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 👌
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.🇹🇹🇨🇦
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.
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 !!! 👍
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.
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.
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.
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 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
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'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 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.
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
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.
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.
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.
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
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.
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)
Hi Badawi ,great job. Hope you get some buljol to go with them. I have recently perfected my recipe using a combo of yeast and baking powder along with some butter just a smidgen and i am si proud of them light fluffy fillable. Thanks for sharing keep well
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 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 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!
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.
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.
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'm so glad you did this comparison video
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.🇹🇹🇨🇦
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
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.
love how clean your nails are .
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 use baking powder with a little more water and it swells perfectly. My dough is more on the sticky side than dry.
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.
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.
These turned out great! Thank you!
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
Oh my, I do love bake. You made me hungry.
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! 🎉🎉🎉
thank you for your simple explanation.
love your presentations
its better with the yeast . i will make ut Thanks for your great recipe ❤
It came out soooo good!!!!
Hi, I tried your recipe using yeast. Wow, Best best best, thanks for sharing
Love those brown puffy fry bake especially if it is hot out the pot. I love the both yeast and baking powder
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.
Appreciate! Thanks
I approve this video
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 tried your recipe using the yeast I like that better it came out FABULOUS 😊
Trini well done my people keep it up
Thanks for showing
My mom taught me baking powder for fried bake, yeast for float
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!!
I will definitely try this
Alwaaayyyyyssss enjoy your experiments...mmhmmm
Thank you!
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.
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
Good Chef.
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
Thanks for this presentation..... how was the comparison hours later .... did any have a rubbery texture?
Please provide the baking powder measurement. Thank you.
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
excellent with yeast. could you do the roast baked too Thanks ❤
well done
This looks good I never had this nice fry bake ⭐⭐⭐⭐⭐
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.
This morning I made fry bake with both baking powder and yeast together with bran, oats flour, ground flax seed and a little cookeen.
Nice, Do you still have the Caribbean Recipes group for recipes?
Yep! It's still there
i made your recipe one with yeast and cane out excellent definitely yeast better. Could you show how to make roast bake. Thank you ❤
How much baking powder , how many teaspoon??
Great video B as usual
Look delicious just need some salt fish
I use yeast and sometimes like to leave/ prepare overnight in the fridge... result is crispier fluffy bakes 😊😊
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 always use the both of them
At times I use both
But most times I use yeast
My family always stuff it with something
do you think that you should change the method and recipe if you are using baking powder for the result you wish for?
I like using both yeast as well as baking powder in my dough.
Never used yeast and my one does swell like a 🎈
i think his fire turn up too hot
Hi, how much baking powder?
Thank you for doing both versions. I always wondered if baking soda or yeast would be better to make these.
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.
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.
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.
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
Did you use instant yeast?
I'm drooling
I use butter and lard yeast in my bakes
did you try mixing a little yeast with the baking powder?
I wonder what would result if you were to let the dough rest for a second time before frying.
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.
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 like the yeadt dough
To get the extra flour stuck to your hand put a little oil in your and while kneeding the flour
Yuh bake score man! Mmm hmm tanks eh.
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 baking powder and my bakes swell perfectly each time. Its pillowy and soft too not rubbery.
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!
I just got to this channel. Wow yummy. I prefer yeast too
Welcome!
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.
What about putting baking powder and the yeast together 🇹🇹🇹🇹🇹🇹
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)
I use yeast and baking powder together and I got a perfect bake.
That's the perfect combo
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!!!
How about you put both
Hi Badawi ,great job. Hope you get some buljol to go with them. I have recently perfected my recipe using a combo of yeast and baking powder along with some butter just a smidgen and i am si proud of them light fluffy fillable. Thanks for sharing keep well
Our frydumplings in Jamaica we don't roll we fry in balls
I use both yeast and baking powder
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.
A bake is a bake yes all dah fancy thing with u
❤️❤️❤️
Yeast for me
How much baking powder 😒
I prefer only using baking powder for perfect original fry bakes.