Trini Bake 'N Shark

Trini bake for shark

On Saturday at the Fry Bar, we had a Native American woman asking about "fried bread." It took us a while to figure out she was talking about a similar product to our fried bake, as in "bake and shark."

A true Trini bake is a fried dough or you can also bake in an oven.
This is a popular street food in Trinidad & Tobago, presently made most famous at Richard's at Maracas Bay. Last Christmas I bought from his sister. Better service, better tasting, better price!

You order a bake and shark for $5 and see it made as you wait. It is then topped from a choice of 10 condiments located in the center of the kiosk.

Last week, I finally made my bakes and they were wonderful.
They are as easy to make  as kissing new born babies!

They go better with a Carib beer.

Ingredients:
4 cups flour, all purpose sifted
1 1/2 teaspoon sea salt
4 teaspoons baking powder
1/2 cup butter or crisco, soften
2 1/2 cups water ( soft dough needed)
3 cups oil for frying

Method:
Mix flour, salt and baking powder
Cut butter into flour mixture
Add water to floor and mix, kneading for 4 to 5 minutes and adding flour to lessen sticking.
Let dough rest for at least 30 minutes in a bowl
Divide dough in half; one half can be refrigerated for 3- 5 days
Depending on use, divide other half section into 6 equal balls
Flatten to 3-4 inches wide and 1/4-1/2 inch thick
Heat oil in large, heavy frying pan to 350 degrees (med high heat)
Add disc dough three at a time depending on pan; don't crowd
Flip after side is sealed, first minute or two
Cook on second side two minutes and flip
Don't dry out.

My bake took 5 minutes for the golden brown color

The Scuffin

A Scone- Muffin, coming to a table near you.

4 T butter, soften (2 ozs.), plus 2T to  butter muffin cups
1 cup whole wheat flour (41/2ozs.)
3  cup flour (3ozs.)
1/4 cup flaxseed meal or wheat germ (1oz.)
3 T light br sugar or raw sugar (2ozs.) plus extra for sprinkling
1 1/2 teaspoon baking powder
1 t cinnamon
1 t ground cardamon
1 t ground ginger
1/2 t sea salt
1 egg
1/3 c whole milk
1/3 c heavy cream
3/4 c fruit jam, conserve, preserve or fruit butter. Don't use jelly or mamalade.

Oven 350 degrees
Butter 12 count muffin tin with 2 T melted butter, cool (dry). Repeat twice.
Mix dry ingredients in bowl
Add 4 T soften butter, form to combine, put aside
In another bowl, whisk egg, milk and cream
Add to dry ingredients. Dough will be sticky
Use 3/4 dough to fill out bottom, will move up sides, creating a well in middle
leave 1/2 inch between dough and tin top
Spoon 1 T jam into each well
Using finger pinch remaining dough into clumps and scatter over the jam
Topping will be bumpy
Sprinkle sugar over top
Bake 20-30 minutes still brown
Run knife around edges before taking out.

Frankenpastries

In March, the New York Times reported of the new surge in creativity in American bakeries inspired by the Cronut: A croissant-doughnut like pastry that is all the rave in NY.
In the Bay Area, California, the Scuffin is on the list at Farmers' Markets. The Scuffin has the shape of a muffin but the soft flaky dough of a scone- and, like a jelly doughnut, it encloses a shot of sweet fruit in the middle.
A recipe for the Scuffin follows and was adapted from Frog Hollow Farm, Brentwood Ca.
It is very easy to make and even rather healthy, with whole grain flour, flaxseeds and minimal butter. The warm spices (cinnamon, cardamon) can be switched out for others ( nutmeg, ginger, allspice ).
As for fruits,  you have an endless selection and is an excellent way to clean out 1/2 jars in the refrigerator.