How To Bake Trini Hops Bread _ Foodie Nation x Dev

A little more , a little more .

I just hope when we don't get oversized hos now .

This is what's good .

What's better than big hops ?

My foodie friends , we are heading to the oven today for a classic hops .

So let's get baking .

I'm very excited .

I'm very excited for this classic baked good .

Mhm Thank you for coming , my friend .

Hey , pleasure to be here as always as always .

So what we have going on here today , right ?

Hops the ubiquitous hops , right ?

So who don't like ?

Hops ?

Everybody loves hops .

You know what I mean ?

Is the number one survival food that we have here in Trinidad .

It's the first thing I buy when I went to the Greece , for sure , for sure .

Right .

And it goes with anything so you can have cheese and butter .

I was going to say but yeah .

Butter hop , Soul , fish , hop , hop , anything , right ?

Um So what a lot of people don't realize about hops is how simple it is .

In terms of ingredients , it takes a little bit out um uh you know , of technique , right ?

But the ingredients are very few .

Yeah , we just have basic it .

I say it .

So I want us to get started .

What are we doing ?

All right .

So let me see if I can um start to get this thing .

What ?

No , no , when I said , what are we doing ?

I mean , what am I doing ?

Because I am taking over this show today .

You are the assistant .

So you , you , you , you sure you gonna take taking over because you know what I mean ?

I could get keep I will be I want to be able to be in charge today , right ?

You know , I'll direct you , right ?

So what we here is a few basic ingredients , right ?

So you have your normal flour , right ?

Or all purpose flour , right ?

We have a little bit of extra flour here for Dustin , right ?

Salt brown sugar yeast .

And you see the steam coming off of this , maybe a little bit of lukewarm water , right ?

So you think it goes in a certain order right now with yeast ?

If the yeast goes in too early and touches the salt um on that it's gonna die , right ?

So you want to put your salt in first and then mix it around ?

Can you assist me ?

Here you go .

Thank you so much .

So we and we just incorporate it into the right .

Mix it around .

All right , nice .

I like I like the movement here .

Come on the next up is the brown sugar .

Sorry , sorry .

What kind of assistant are you ?

I don't know .

I just kind of used to this rule .

Mix that around .

Yep .

I think we're all in .

Very good .

And the next one up is yeat .

Right .

We're just gonna just toss that yeast all over .

And of course this is what gives our hops .

Yep .

Exactly .

So , hops are so nice and pillowy .

Right .

So we mix it out all over .

We inside , we inside , everybody is mixed together .

So what we're gonna do now we're gonna make a little well in the middle of the floor .

Ok .

I should have seen this coming in so we just make a little space here .

Right ?

Good .

No , I mean that's why we call it a well because we're gonna fill it with water , right ?

So what we're gonna do now , right ?

We're gonna put most of the water , not oil , we're gonna save back a little bit , right ?

OK .

Let me just make sure check in it again .

Perfect .

Right .

What I want you to do now is you're gonna take your hand , you're gonna kind of hook from the inside , go all the way to the outside .

OK .

So just kind of bring the , bring it together .

Ok .

OK .

And why are we doing it like this ?

What it does is it will show us like an even distribution of the water so that it spreads properly .

So you don't have any clumps or anything like that .

No , we had already sifted the flour , right ?

Um and you have to sift the flour just to prevent any clump .

And what you don't want is little clumps where the , the stuck together , et cetera .

Right .

Yeah .

So we have , we have a baby dough ball forming in the , in the center here and we have something sticking to my fingers already .

So we on the right track part , right ?

You can be , it's going to happen .

Right .

So you kind of just work our way in nice because you feel the texture , right ?

And you wanna feel it like when it changes and that's why we see it back a little bit of water in it .

We're gonna add the water , but we wanted to make sure that we start to get a good feel for the dough .

Right .

Looking good .

We looking like something here .

No , we looking like something I feel .

Right .

Try to hook it from like that and don't be afraid to turn to her .

I mean , naturally it happens .

Yeah , I wanna get only driving .

All right .

All right .

I feel like we need some more water for sure .

All right .

No problem .

So we're gonna go just about most of it and we still come in from .

Right .

Right .

Right .

So you're using that in your , into the dry .

Yep .

Right .

And how long ideally would we need to kneel , need this ?

We , you know , the normal time is about 10 minutes .

Right .

Yeah .

Right .

And , um , within 10 minutes when you need it .

You want to want a nice soft dough and you don't wanna too hard because that does something to the gluten and it stiffens it up .

It's like when gets too active it's not cool .

Right .

You're a nice soft .

So what's gonna happen here is I'm gonna work on this .

I'm gonna work on this .

We might need to splash more water .

I will work on this guys and they'll come back .

All right .

I feel like I got somewhere here .

I had to clean my hand from Yeah , but I'm heavily , heavily impressed because thank you .

I did , I did .

No , it's perfect .

Like look , I was nice .

You know what I mean ?

No .

Is he waiting time ?

So what we have to do now , we're gonna have to add a little bit of oil to the bottom of the bowl here .

So you need to take it back out , right ?

So we just gonna go in just a little bit of just plain vegetable oil .

So you're gonna put the oil and you're gonna rub it around because we have to let this rest in a greased uh grease bowl , right ?

And rub it around sides .

So make sure that it's Yeah .

Right .

Right .

So the reason we do that is gonna leave it for an hour is that this has to rise , right ?

OK .

But why is Greece as well as the rise and comes up bowl easy ?

It doesn't stick .

Ok .

So do we cover this , do we leave it uncovered ?

Where do we put it ?

We have to um cover it .

No , you can use plastic wrap thing , film .

Um You can use our warm damp cloth , right ?

And it has to be in a room temperature environment .

So not any fridge , not any oven , not , you know what I mean ?

Not outside in the garage , right ?

Don't leave it any trunk of a car .

Why you would have this in the trunk of your car ?

I don't know .

But you know what is that ?

Just room temperature , room temperature ?

So let's cover , set it an hour , right ?

A one hour we'll check back in an hour .

Right ?

So look what we have here now .

Yeah .

So the dough has risen nicely .

It's rested for the hours , et cetera .

And they see .

No , and actually touching the top of the , the right .

So what I want you to do now we're gonna take this off and we need to get that air that's , that's come inside the dough from the east .

We're gonna get that out the only way to get that out .

Yeah .

No , you want me to fight the Yeah , but like you didn't , your last duck , right ?

So you're gonna be right .

Yeah .

There you go .

See , I see how it is .

It just shrunk , right ?

Probably a couple more .

You said one punch , you want to , just to press the A Yeah , just to get the A see .

And you see what I just drop like that .

Know what you're gonna do from this side .

You're just gonna grab a handful .

Ok .

Right .

We're gonna make a ball just like that a little more .

I just hope we don't get over size tops .

Now , that's what big hops .

So that should be enough .

Yeah .

And you're gonna go in from the edges right into the center and you're pinching it like that .

Mhm .

Right .

Now we don't want the the ball too tight because what will happen is you start to get lines in it when it peaks .

You know what I mean ?

Like it can't rise properly and at the same time if it's too loose , it just we can so it does take some fine but we can get up doing this one .

Did not look cute .

Yeah .

Nice little encounter .

Hello .

Yeah man .

Right one .

That's one .

So we have to do about 10 of these , right ?

Because that I know I'm doing the work for today .

So yeah , 10 , 10 more , 10 to 99 more to go guys .

We'll check back , right .

So we'll check back in with you after this one .

We look at this , look at this .

I'm not gonna lie .

I really took my time on this .

Yeah , but I am so impressed you have it down , you have it down pat .

It's perfect now , right ?

So you see we got more than 10 .

Um that's because you do rose really nicely .

And it's on a grease tree right now , right ?

So here's the next part waiting again .

So these , we're gonna have to cover these with a warm damp cloth and we're gonna have to wait anywhere between 1.5 to 2 hours again before they even see inside of them .

Why are we waiting time ?

Hey , you know , this is the whole thing , they have to rise in order to get a nice puffiness inside that , that you always want , right ?

But the humble hops takes so much work , you know what I mean ?

So again , we're gonna cover it .

Uh warm damp cloth , hour and a half to two hours waiting time .

OK .

No problem .

And after that , right after that is of my promise , I promise after that is no problem .

Right .

Right .

Check this out , right .

Remember what you say that it started off with , right ?

So this has been resting for two hours , right ?

And the dough has again .

So you see now they actually kind of touching each other when they were just small little .

Um So when we bake them , we get to pull them proper bakery things proper .

Right .

Now , here's the thing , your oven is gonna go at 400 right ?

And these are gonna go in for about I say around 2025 minutes , 25 .

Here's the important thing though .

You know , the texture of hops is hops has this crispy out side , right ?

Nice and flaky .

On the top .

But inside is nice and low .

Right now , how that is achieved is we actually are gonna make um a steam bath .

So what it is , right ?

It's a bacon tray right about a nine by six bacon tray .

And we're gonna fill that about halfway to three quarter water that goes in the bottom of the oven and this then goes in the middle .

Right ?

So the steam will rise .

Exactly right .

And does the secret with hops , right ?

So it's not like we just go like that and then wait for it to come out .

Right .

So , ok , no problem .

We actually have to make the steam bag .

So when this is going in any of them , first , we're gonna put in the tray with water right ?

Then this on top , any , any the next level and then 2025 minutes and then we will have hops .

Ok ?

So I'll grab the tray for the water and we'll put these guys in , let's do it .

They smell like Christmas morning .

Oh , look at this .

Now , the first thing when you wake up and you know your granny was we all night .

This is it , this is it .

So this is hops in its traditional clothes , right ?

You notice it doesn't look like the sort of normal sort of grocery hops that we get now , which are quite soft , you know what I mean ?

And taste great , right ?

But this here this is , this is the original hops this way it started .

Yeah , this is old school , right ?

And it is so crispy .

In fact here .

What ?

Oh that outside like , wait , can you guys hear this ?

That's , that's proper .

I don't , I don't need this knife though .

I wanna go in with my fingers and really guys .

So I just grabbed this dude .

Oh , we see this .

That's proper .

I mean , I kind of break my hops kind of funny , but that's OK .

Right .

So I will go with a knife .

Are you hearing this ?

Are you hearing that crunch that crust ?

So it's nice and crispy on the outside , like you said and nice and soft on the inside .

So some cheese .

Here you go , ma'am .

Thank you , my friend cheese .

All right .

This is your regular cheese .

But listen , there are a few things that give you that sort of satisfaction , that sort of comforting feeling that a hops and cheese .

This is love .

This is love .

Mm How good is that ?

Hm .

Do hos do hops ?

This is , this is hoo butter for the cheese , the peanut butter .

This is hop this whole fish and the tomatoes .

Anything you want to put in , this is gonna taste good and fine .

These are , these are lovely .

You had any very slight , very slight sweet edge from the sugar , but it's so savory at the same time .

And I really like that bite .

You see when you're going for that nice crunch and then you're sinking for the softness .

Oh Yeah .

Excellent .

It was like , it's like the crispy and the soft two different wheels in one perfect bite .

Oh Gosh .

Yeah .

So guys be sure .

Of course to tell us if you're gonna try these hops for your Christmas , surprise your family on Christmas morning .

That , that's a good treat .

That are real good , real good , for sure .

We're gonna finish this up .

And of course you wanna say a good hello to our good friends who are in Edinburgh and fight in Scotland .

I hope you guys try these hops too by the way and until next time my friends .

Bye bye .