Guyanese Fried Bake Recipes

GUYANESE STYLE BAKES /FLOATS

Steps:

• Add brown sugar and warm water to a small mixing bowl and mix together until sugar crystals completely dissolve
• Then add flour, baking powder and salt to a large mixing bowl
• Mix together well then add the fat (coconut oil, butter, ghee, oil) to the dry ingredients and mix in using finger tips until a crumbly texture forms
• Then make a well in the center of your ingredients and add the sugar water solution to the center
• Next mix together the sugar water solution and the dry ingredients to form a soft dough, you may dust with a little bit of flour if the dough is too sticky
• Then turn the dough onto a floured surface and knead well into a smooth ball
• Place the dough ball into a greased bowl, cover with a kitchen towel and let the dough rest for 30 minutes
• After the dough has rested for 30 minutes, turn the dough onto a floured surface and roll (with a rolling pin) until it is about 1/8 of an inch thick
• Then using a cookie, biscuit or hand pie cutter large enough for palm size circles, cut the dough into 12 circular pieces (see video for method with zero dough wasted). For this step you can also use a round bowl or the cover/lid of a round container
• Next add 4 cups of oil to a medium sized stock pot or frying pan, on medium to high heat. Please ensure pot is large and deep enough for deep frying. Here's a linkto the pan I used in the video.
• Bring the oil up to temperature
• Then add your cut out bake dough to the oil. You may cook 1-3 bakes per time if your pot can accommodate it
• Cook bake for about 1 minute on each side or until golden brown, then flip to the other side and fry for another minute or so or until bake is golden brown
• Remove from the oil and place in a bowl lined with a few sheets of paper towel or a kitchen towel
• Continue steps 12-14 until all the bakes are cooked
• Serve warm with some salt fish!

TRINIDAD FRIED BAKE RECIPE

Steps:

• In a large bowl, add flour, salt, sugar and baking powder. Rub in butter (if using). Mix well.
• While gradually adding water, knead to make a very soft, smooth dough, about 3 minutes--not too long. Do not fold over and please try to use ALL the water called for in the recipe. It's better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.
• Form into a large ball(or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. You can refrigerate for several hours or overnight. This helps to create a fluffier result.
• Divide dough into small "golf" balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. If you roll it out too thin, your bakes will be stiff and hard. (See other option below-"How to make triangles").
• Pour oil into a frying pan on medium heat.
• Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Continuously pour oil on bakes to help it to rise. Always flip bakes as soon as it puffs up and has a golden color. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Overcooking will also make the bakes stiff.