Just like last week, this is a case of me experimenting by making one dough and subjecting it to different applications, in this case, frying and baking. The end products provide for various uses.
The bakes can be used just as regular bakes are – served with salt fish, eggs, etc, and are ideal for stuffing. The baked rolls can be served as a dinner roll with butter, sliced and layered with cheese or served alongside soup.
For this dough you want to use a very find ground of corn, therefore, I strongly recommend corn flour instead of cornmeal. Cornmeal is coarse ground while the flour is finer.
The main difference when making the bakes and rolls has to do with the resting time. Once the dough balls are rolled and shaped, they need to rest for about 20 minutes before being baked.
Yield: 10 – 12
INGREDIENTS
1 ½ cups all purpose flour, plus extra for dusting
1 ½ cups corn flour
2 ½ tablespoons sugar
3 teaspoons baking powder
¼ teaspoon heaped instant yeast
¼ teaspoon table salt
½ teaspoon ground cinnamon
2 tablespoons vegetable shortening
Lukewarm water
Oil for deep-frying (bakes)
Parchment-lined baking sheet (for rolls)
DIRECTIONS
For dough:
Mix together the flours, sugar, baking powder, yeast, salt and cinnamon in a large bowl.
Rub shortening into flour mixture.
Add enough water to make a dough. When the dough is formed, knead for 3 minutes, lightly dusting with flour if necessary.
Rub oil all over the dough and around the bowl. Cover and let rest for at least ½ hour, longer if you can but no more than 1 hour.
For bakes:
Cut dough into equal pieces and roll into balls. Rest for 5 minutes, meanwhile, heat oil in a deep frying pan on medium heat until the oil is just shimmering.
Very lightly flour a work surface and rolling pin.
Take one piece of dough at a time and roll into 3 – 4 inch circle. Gently layer into oil, the dough will sink and rise with 3 – 5 seconds and start to puff up. Once it is puffed up, let cook for 30 seconds and then flip and cook for 1 – 1½ minutes. Drain on paper towels. Repeat until all the bakes are fried.
For rolls:
Cut dough into equal pieces and roll into balls, assemble them on lined baking sheet at least 3 inches apart. Cover with plastic wrap and let rise for 20 minutes.
Preheat the oven to 350 degrees F while the dough is rising.
Bake for 25 – 30 minutes or until golden.
Remove from baking sheet and cool on wire rack.
NOTES
Options for the rolls – score the rolls just before adding them to the oven or lightly sprinkle with corn flour before adding to the oven.
