Coconut Bake by Ms. Sharon in Charlotteville, Trinidad & Tobago | In De Kitchen
Summary
TLDRIn this video, Sharon Eastman, owner of the restaurant 'Sharon and Phibes,' takes viewers through the process of making her famous coconut bake. She shares her traditional method using grated coconut, butter, salt, sugar, baking powder, yeast, and powdered milk. Sharon emphasizes the importance of mixing with warm water and kneading the dough to a soft, velvety texture. She recalls the nostalgic practice of baking over firewood and demonstrates how to roll and bake the dough. The video concludes with the finished coconut bake, rich in flavor and fiber from real coconut husks.
Takeaways
- 👩🍳 Sharon Eastman Benjamin introduces herself and her restaurant, Sharon and Phibes.
- 🥥 The recipe focuses on making traditional coconut bake with grated coconut and coconut husk for added fiber.
- 🧈 Sharon adds a quarter stick of butter, a teaspoon of salt, a tablespoon of sugar, and a tablespoon of baking powder to the mix.
- 🥛 She also uses powdered milk and a little yeast for better texture and flavor.
- 🌡️ Warm (not hot) water is used to help activate the yeast and blend the ingredients.
- ✋ Sharon prefers to mix the dough with one hand, keeping the other hand clean until needed.
- 🌾 It's important to mix the dough until it's soft and velvety, without leaving excess flour in the pan.
- ⏳ After kneading, the dough rests for about 10 minutes before baking.
- 🔥 The bake is cooked in the oven for around 25 minutes at a preheated temperature.
- 🍞 The finished product is a coconut bake with visible bits of coconut husk, adding texture and fiber.
Q & A
What is Sharon Eastman Benjamin's restaurant name?
-Her restaurant is named Sharon and Phibes.
What dish is Sharon preparing in the video?
-Sharon is preparing coconut bake.
What ingredients does Sharon use for her coconut bake?
-Sharon uses flour, grated coconut, butter, salt, sugar, baking powder, yeast, and powdered milk.
What type of coconut does Sharon prefer for her bake?
-Sharon prefers using grated coconut along with some coconut husk for extra fiber.
What is the purpose of using warm water in the recipe?
-Warm water is used to activate the raising agent (yeast) and help in mixing the ingredients.
How long does Sharon bake the coconut bake?
-Sharon bakes the coconut bake for about 25 minutes.
What traditional method of baking does Sharon mention?
-Sharon mentions that traditionally, coconut bake was roasted with firewood, with fire on top and below.
What is Sharon’s technique for mixing the dough?
-Sharon mixes the dough with one hand and uses her other hand later to finish the mixing. She also ensures no flour is left in the pan.
Why does Sharon mention the presence of black specks in the dough?
-The black specks are not poppy seeds but pieces of grated coconut husk, which provide fiber.
What does Sharon use to roll out the dough?
-Sharon rolls out the dough in a pan, flattening it before putting it in the oven.
Outlines
🍞 Introduction to Sharon's Coconut Bake Recipe
Sharon Eastman-Benjamin introduces herself and her restaurant, 'Sharon and Phibes,' located in Charlottesville. She welcomes viewers into her kitchen and demonstrates the preparation of coconut bake, a traditional dish. She begins by mixing flour, grated coconut (using the coconut husk), butter, salt, sugar, baking powder, yeast, and powdered milk. Sharon emphasizes using warm (not hot) water to mix the ingredients and explains how the raising agents work with warm water. This section highlights her use of a retro enamel cup for measurements and her long-standing tradition of preparing coconut bake.
🍴 Kneading and Rolling the Dough for Coconut Bake
Sharon continues the preparation by kneading the dough and discussing the importance of using one hand to mix it, keeping the process clean and efficient. She shares childhood memories of her mother teaching her to bake, emphasizing the importance of a clean pan after mixing. Once the dough is mixed, it’s set to rest for 10 minutes before being placed in the oven. Sharon bakes the coconut bake for approximately 25 minutes. She also describes the texture of the dough, which should be soft and velvety, rather than hard.
🍽 Rolling and Final Preparations for Baking
In this segment, Sharon moves on to rolling the dough for easier handling and explains the convenience of rolling it directly onto the baking sheet. She shares how she uses larger sheets for bigger bakes, while smaller bakes are prepared on the countertop. Sharon highlights the presence of coconut husk fibers, which resemble poppy seeds, but provide fiber content to the bake. The dough is now ready to be placed in the oven, and she shows the finished product, describing it as a beautifully baked coconut creation.
Mindmap
Keywords
💡Coconut Bake
💡Grated Coconut
💡Butter
💡Baking Powder
💡Yeast
💡Lukewarm Water
💡Fiber
💡Roast Bake
💡Mixing Technique
💡Tradition
Highlights
Introduction to Sharon Eastman Benjamin's kitchen and her restaurant 'Sharon and Phibes'.
Preparing coconut bake using grated coconut, butter, salt, sugar, baking powder, and yeast.
Sharon uses a retro enamel cup for measurement, a personal tradition.
She mixes the ingredients with warm water, emphasizing that the water should not be hot.
Explanation of the raising agent being boosted by using lukewarm water.
Sharon prefers coconut bake over plain or whole wheat versions, emphasizing its traditional value.
Description of historical methods where coconut bake was roasted on firewood with fire on top and below.
Sharon uses only one hand to mix the dough, a skill she developed no matter the amount of flour.
Coconut bake must be soft and velvety; Sharon dislikes a hard texture.
Sharon’s mother taught her that no flour should remain in the pan after mixing, symbolizing cleanliness and skill.
The bake sets for 10 minutes before being placed in the oven.
The bake is rolled out, flattened, and placed on a baking sheet for easier handling.
The black specks seen in the bake are not poppy seeds, but coconut husk for added fiber.
Sharon’s famous coconut bake is described as a fiber-rich, traditional treat with grated coconut husk.
The bake is placed in the oven, and Sharon showcases the finished product, emphasizing its soft texture.
Transcripts
so this is the finished product
so i'm going i'm putting it in over now
okay dogs
in the oven
[Music]
good day my name is sharon eastman
benjamin originally from charlottesville
my restaurant name is sharon and phibes
i want to welcome you to my kitchen
so i'm going to make some coconut bake
okay i put my flour in
normally when i when i'm making coconut
baker doesn't make it with just the milk
only
i make it with the raw fridge
the husk we call this so that is what
creates great grated coconut this is
grated coconut
so i put
like a quart a quart like a butter stick
a quart of butter
i put a teaspoon
of salt
a tablespoon of sugar
i put a tablespoon of baking powder
and a tablespoon
and a and a bit
of a teaspoon a little bit of yeast
put some powdered milk in it i like to
mix my coconut beak with
a little powder milk
and i'm starting
to do the mixing i normally mix with
warm
not hot
warm
[Music]
hot water warm lukewarm
so this is my
retro enamel cup that i normally use all
the time this from like my measurement
so i'm going and work it in very nicely
all right so this is like what you would
totally do yeah this is what i normally
do yes
and i'm making
yes fresh baked fresh baked
so mix it with the warm water
that that it will you know you know
the raising agent will be you know
boost up
[Music]
[Music]
[Music]
fry bake roast bake
some people do plain baked
or they do put some whole wheat or
whatever but i like to make
coconut bake
it's so you know it's a it's a tradition
long ago you used to make
when you made bake you put your bake you
roast it on the firewood
fire on top and fire below some people
still do it
[Music]
right
so you put a little flour in it
[Music]
and normally normally i'm a one hand
mixer
no matter how many pounds of flour
i use i mix it in with one hand and then
the other
when i'm ready to
tools so you know you have to put a
little flower
to
kind of
i don't like to meet my big
hard
must be soft
and velvety
right so i take my other hand
before when we were growing up as
children when my mom used to teach us to
make me she always said
she'd never like to see no flour
after you mix no floss not supposed to
be in your pan
your pan must be clean and nice
even when we're making dumplings
the pan must be clean and nice
you see now i use the other hand
[Music]
[Music]
and this bake will set for like 10
minutes
after
after finished mix
and we put it in the oven
[Music]
where we normally be i normally bake
a good
not
over and i normally bake it for like
25 minutes
here's the big finish rest
so i'm going in
put it in
okay i'm
kneading it over
forget to roll it
flatten it out
make it easier for me for no set of
greasy fingers
and make it even easier for me i put it
on there
on the sheet
and i roll
so this is sharon's kitchen
so
i'm rolling the flour
flatten it out to put it in the oven the
oven is all ready
heat it up
so i love to roll it in the pan make it
easier to live in one pillar to the
other
if it's small bake we'll use it on the
countertop
but big big we put them in the sheet one
time
[Music]
so this is my famous coconut bake
so you see the little
black things inside of it look like
poppy seed this is not poppy seeds
this is
real coconut
great
and put the coconut some of the coconut
husk in it
so we see you have a good fiber
so this is the finished product
so i'm going to put it in the oven now
in the oven
[Music]
very nice big big this is the finished
product
[Music]
you
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