Today I learned to make PAN DE JAMÓN (Traditional Venezuelan Ham Bread) l Sumito Estévez
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0:00 - 0:02I love you so much
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0:02 - 0:06that after almost a year
recording here on the YouTube channel, -
0:06 - 0:07I started studying again.
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0:07 - 0:09I have never made Pan de Jamón.
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0:09 - 0:11Pan de Jamón
(Traditional Venezuelan Ham Bread) -
0:11 - 0:13So I started to study
how to make Pan de Jamón -
0:13 - 0:16because that's what
I'm going to teach you today. -
0:19 - 0:20COOK
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0:20 - 0:21SUBSCRIBE
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0:21 - 0:22SHARE
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0:22 - 0:26COOK, SUBSCRIBE, SHARE
-
0:27 - 0:30... the dough begins to homogenize.
-
0:30 - 0:32If it's still wet, you'll use...
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0:32 - 0:36That is the voice of Claudio Nazoa.
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0:36 - 0:39Claudio Nazoa is my uncle,
my dad's brother. -
0:39 - 0:42But besides that, he is famous
in Venezuela, my country, -
0:42 - 0:45for his recipe, precisely of pan de jamón.
-
0:45 - 0:50I called Claudio to explain me the recipe
and he sent me a number of instructions -
0:50 - 0:52and it has been a real pleasure,
-
0:52 - 0:54and hopefully, at some point,
I will be with Claudio -
0:54 - 0:58and we can make together
his famous pan de jamón. -
0:58 - 1:01Today's recipe is his,
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1:01 - 1:04with all the details he shared with us.
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1:04 - 1:07As I told you, I had never made
pan de jamón, -
1:07 - 1:10sometimes, I helped my dad,
but the truth is I'm not a baker, -
1:10 - 1:13so I'm going to get help from someone
who knows a lot about bread making, -
1:13 - 1:17the chef of Sumo Gusto,
my place here in Chile. -
1:17 - 1:21His name is Pedro Castillo
and he's very good at bread making. -
1:21 - 1:24Let me call him... Pedro!
Can you come here, Pedro? -
1:24 - 1:28- Hey, Pedro...
- Yes, what did I break? (laughs) -
1:28 - 1:30Do you mind being on television?
-
1:30 - 1:32- No, not at all.
- Great. -
1:32 - 1:34This is Pedro Castillo.
-
1:34 - 1:37Pedro is a very good baker
and he knows a lot about bread making. -
1:37 - 1:41Pedro, I'm going to try
to make pan de jamón -
1:41 - 1:43but if I screw up, you can give me a hand.
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1:43 - 1:44Yes, of course.
-
1:44 - 1:46I'm going to ask Pedro to stay here
-
1:46 - 1:49but I want to clarify something
which is very important. -
1:49 - 1:52These programs will remain for eternity
-
1:52 - 1:54but right now we are recording it
in a period of a global pandemic -
1:54 - 1:59where we're both supposed to wear,
if we are together, a mask. -
1:59 - 2:04Here, we are always wearing masks, hats,
and following all sanitary measures. -
2:04 - 2:06But we are recording for you,
-
2:06 - 2:10and to be recording a program
wearing a mask, it's impossible. -
2:10 - 2:14I can assure you that none of us
at this moment has any problem. -
2:14 - 2:15So, please forgive me,
-
2:15 - 2:17but I'm going to ask Pedro
to take off his mask -
2:17 - 2:18because we are recording a TV program
-
2:18 - 2:21and this program is not only
for this time of pandemic, -
2:21 - 2:25but for eternity, so that everyone,
including your children and grandchildren, -
2:25 - 2:27can also learn how to make pan de jamón.
-
2:27 - 2:30Pedro, this is the first time I'm going
to say something that I haven't allowed-- -
2:30 - 2:32Well, chef, if this is my first time
on television, -
2:32 - 2:33they should at least see me.
-
2:33 - 2:35Greetings to the people of Cumaná
who are watching. -
2:35 - 2:38Pedro, I'm going to lean on you
because I'm nervous. -
2:38 - 2:41The amounts for the recipe,
-
2:41 - 2:43which I have here as a reminder,
-
2:43 - 2:46you also have them.
-
2:46 - 2:49The quantities showing
on the Youtube channel -
2:49 - 2:51-- when you hit that little arrow --
-
2:51 - 2:53they are two times the amounts
that I've got here. -
2:53 - 2:56I mean, you have a recipe
for 1.5 kg of flour -
2:56 - 2:59and I have a recipe here
for 750 grams of wheat flour. -
2:59 - 3:01What's the first thing
that Claudio explained to me? -
3:01 - 3:04You'll have yeast
-
3:04 - 3:06which needs to be activated
with a little bit of water -
3:06 - 3:10and, as it's commonly done when baking,
you add a little bit of sugar. -
3:10 - 3:11- Right?
- That's correct. -
3:11 - 3:14If the yeast is good,
-
3:14 - 3:17it'll do its job,
even if you don't activate it. -
3:17 - 3:21I mean, if you add yeast to a dough,
it will just do its job, -
3:21 - 3:24like consuming
all the existing carbohydrates, -
3:24 - 3:28producing air and the whole process
of fermentation that is generated. -
3:28 - 3:33The reason we add
a little warm water to the yeast -
3:33 - 3:36to activate it
-- which is what I'm doing -- -
3:36 - 3:39it's just to see if there is
indeed any activity. -
3:39 - 3:43We add the yeast to the water
and wait for a little. -
3:43 - 3:45If we start to see bubbles or foam,
-
3:45 - 3:47then we can say that the yeast is good.
-
3:47 - 3:51What would be terrible
is that when we're making bread, -
3:51 - 3:52we add the yeast,
-
3:52 - 3:54the yeast was dead,
-
3:54 - 3:56and we don't understand
why the bread didn't rise. -
3:56 - 4:00This yeast proofing is what tells us
that we're on the right track. -
4:00 - 4:02Correct me,
if I'm not on the right track-- -
4:02 - 4:06You can even use some of the sugar
to activate it faster. -
4:06 - 4:09If Pedro is saying it,
we'll add a little bit of sugar. -
4:09 - 4:15Remember that yeast
is an organism that needs to be fed, -
4:15 - 4:18and it feeds on sugars,
the sugars that are in the wheat flour. -
4:18 - 4:22If you add a little bit of sugar,
you are giving the yeast some food, -
4:22 - 4:24and if you keep it
at the right temperature -
4:24 - 4:27-- anything over 20-25 degrees Celsius --
-
4:27 - 4:30you'll have all the conditions
for the yeast to begin to activate. -
4:30 - 4:32- Right?
- That's right. -
4:32 - 4:36Claudio says we should make his recipe
-- I am respecting his recipe -- -
4:36 - 4:38with warm milk.
-
4:38 - 4:42While it's warming up,
I have here, as I told you before, -
4:42 - 4:47half of what is in the original recipe
that Claudio sent me. -
4:47 - 4:48Let's add the flour.
-
4:48 - 4:52He told me that it's important
to shape it like a small volcano -
4:52 - 4:55-- he's referring to the table
where we'll work the dough -- -
4:55 - 5:01so with my flour shaped
like a small volcano, we add the milk... -
5:02 - 5:06- Is this sugar ...?
- Yes, yes, it's all measured. -
5:06 - 5:08This recipe uses a lot of sugar.
-
5:08 - 5:11It's slightly sweet and that makes
the bread extraordinary. -
5:11 - 5:13Yeah, quite a lot.
-
5:13 - 5:15And, the salt.
-
5:15 - 5:20I'm following the steps exactly
as Claudio explained them in the audio. -
5:20 - 5:23Okay, Pedro, tell me now,
what do we add first? -
5:23 - 5:26Yeast, milk with sugar, or the egg?
-
5:26 - 5:31You can place them here
or we can beat the eggs in the milk. -
5:31 - 5:33- The egg is beaten with the milk?
- Yes. -
5:33 - 5:36Because they are all liquid
and then the dry ingredients... -
5:36 - 5:38I follow what you're telling me.
-
5:38 - 5:42Here I have milk, sugar, salt...
The whole egg, including the white? -
5:42 - 5:45- That's right.
- A whole egg. -
5:45 - 5:50(Pedro) Approximately, 80 grams of egg.
-
5:50 - 5:53Okay. And sugar?
-
5:53 - 5:56125 grams of sugar and 5 grams of salt.
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5:56 - 5:58Okay, this is clear.
-
5:58 - 5:59There we have it.
-
5:59 - 6:03Come closer and take a look at
how this is already foaming. -
6:03 - 6:06You can see it clearly
and just happened now. -
6:06 - 6:10That foam that's being formed on the yeast
-
6:10 - 6:13is telling us that there's activity
and the gas is coming out. -
6:13 - 6:17This just tells me that
the yeast is good and alive, -
6:17 - 6:20and this is the reason
why we do this initial test. -
6:20 - 6:23Once that's done, we have the flour here.
-
6:23 - 6:24- Do we just add it all?
- Yes. -
6:24 - 6:26We incorporate the milk
and the egg to the flour. -
6:26 - 6:28- Everything?
- Everything. -
6:28 - 6:29- Just like that?
- Just like that. -
6:29 - 6:30Okay.
-
6:30 - 6:33You can call a friend
but your friend is already here. -
6:33 - 6:35- And this one also the whole thing?
- Yes. -
6:35 - 6:37- Like this?
- That's right. -
6:37 - 6:41It is very important because,
then, we are going to integrate the butter -
6:41 - 6:45once you have a uniform
and homogeneous dough. -
6:45 - 6:49Yes, in fact, Claudio insisted a lot
that I make the dough first -
6:49 - 6:51- and then add the butter.
- That's right. -
6:51 - 6:56He told me that if I add butter
to this mix in the beginning, -
6:56 - 6:58the dough will not proof
the way it should. -
6:58 - 7:00That it is important to add it later.
-
7:00 - 7:05The recipe indicates that
we keep 250 grams of flour separately, -
7:05 - 7:09so that if the dough is still wet,
we can add a little bit more flour. -
7:09 - 7:11Okay, here we're forming our dough.
-
7:11 - 7:13What's happening here?
-
7:13 - 7:17I'm making a classical dough
with the necessary wetness -
7:17 - 7:21provided by the milk and the egg,
-
7:21 - 7:24and once you've made the dough,
-
7:24 - 7:25there is yeast,
-
7:25 - 7:30and that yeast will begin to feed,
to feed on the flour, -
7:30 - 7:35and it'll start to do its job,
which is to produce alcohol -
7:35 - 7:37-- that will disappear during baking --
and gas. -
7:37 - 7:43Therefore, the goal is to trap
these bubbles within the dough -
7:43 - 7:45and, this way, the dough will rise.
-
7:45 - 7:48♪ (music) ♪
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7:53 - 7:55Tell me, Pedro, once we have this dough...
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7:55 - 8:00(Pedro) Let's remove this board
so that we can start kneading it. -
8:00 - 8:01This is so cool, thanks to you,
-
8:01 - 8:04and the innumerable requests
for this recipe, -
8:04 - 8:07I'm also going to learn
how to make pan de jamón. -
8:07 - 8:10Let's see how it goes.
-
8:10 - 8:12By the way, I will mention
something important -
8:12 - 8:14that Claudio told me in the audio.
-
8:14 - 8:18This is, actually,
quite an expensive recipe -
8:18 - 8:19and you must keep this in mind.
-
8:19 - 8:22Because a pan de jamón
-
8:22 - 8:27needs to have a generous amount
of olives, raisins, ham, smoked ham... -
8:27 - 8:32so this is, clearly,
a recipe for the holidays, -
8:32 - 8:34or for December, in our case.
-
8:34 - 8:35Okay, Pedro.
-
8:35 - 8:40(Pedro) We place it here,
so that you can start kneading. -
8:40 - 8:41(Sumito) And I start kneading.
-
8:41 - 8:43When do I incorporate the butter?
-
8:43 - 8:48(Pedro) Let me show you
how to do the kneading. -
8:48 - 8:50We work it this way.
-
8:53 - 8:58So that the dough relaxes
and we can start incorporating... -
8:58 - 9:01(Sumito) Do I take like this pinch
of butter and add it like that? -
9:01 - 9:02(Pedro) Right.
-
9:02 - 9:05- (Pedro) Now, begin to knead.
- (Sumito) Okay. You all saw it. -
9:05 - 9:08(Sumito) Claudio also said
you can use margarine -
9:08 - 9:12but if you're already going
through all this effort, -
9:12 - 9:15it's better to use a good butter
-
9:15 - 9:18because it gives it an incomparable taste.
-
9:18 - 9:21So I decided to get a very good butter
to make this recipe-- -
9:21 - 9:24this is quite greasy because
you've added all this butter... -
9:24 - 9:28(Pedro) Gradually, the texture
will start changing. -
9:28 - 9:30(Sumito) Totally, look.
-
9:30 - 9:34Pedro, you told me something
very important about the dough. -
9:34 - 9:36That we shouldn't break it
when kneading it. -
9:36 - 9:38Otherwise, I'm breaking
the gluten mesh that is being formed -
9:38 - 9:41and it will no longer rise
or not as much as expected. -
9:41 - 9:43There are two mistakes,
please, help me here, -
9:43 - 9:46- one is to insert your fingers...
- or rip it. -
9:46 - 9:48... or rip it, exactly.
-
9:48 - 9:51What you should do,
literally, is massage it, -
9:51 - 9:53like I'm doing now, right?
-
9:53 - 9:55Caress it, let yourself
be carried away by the dough. -
9:55 - 9:56Okay. (chuckles)
-
9:56 - 10:00(Sumito) But never rip it or make holes
with the tips of your fingers. -
10:00 - 10:02Pedro, tell me something,
-
10:02 - 10:08how can you tell if you have
kneaded enough, that this is ready? -
10:08 - 10:11Chef, when you start feeling very tired,
you still have a long way to go. -
10:11 - 10:12- Seriously?
- Yes. -
10:12 - 10:14So, this one still has a long way to go?
-
10:14 - 10:17- A long way.
- Oh, okay. -
10:17 - 10:18So I stay here.
-
10:18 - 10:21♪ (music) ♪
-
10:23 - 10:27Obviously, when we're recording
this type of program, -
10:27 - 10:31there are times when we stop the cameras
or, otherwise, it would be very boring, -
10:31 - 10:34and then turn the cameras back on,
and edit the footage. -
10:34 - 10:39I have been kneading this way,
possibly 5-10 minutes, -
10:39 - 10:405 or 10 minutes,
-
10:40 - 10:45and this is far from resembling
another dough that Pedro made a while ago -
10:45 - 10:47in order to continue with the recipe.
-
10:47 - 10:49Pedro, am I doing something wrong?
-
10:49 - 10:51I mean, because I'm feeling exhausted.
-
10:51 - 10:52(Pedro) Of course.
-
10:52 - 10:53(Sumito) And this is still far from...
-
10:53 - 10:56If we're going to translate this
to machine levels, -
10:56 - 10:59you would be speed one
and I would enter at speed two... -
10:59 - 11:01- to make the dough...
- Come and show me. -
11:01 - 11:03(laughs) Okay, show me.
-
11:03 - 11:05(Pedro) Okay, we would start like this...
-
11:05 - 11:08When you begin to knead,
-
11:08 - 11:13you have to apply
some force and movement. -
11:13 - 11:17You have to dance with the dough.
-
11:17 - 11:19- And like that for half an hour?
- Yes, chef. -
11:19 - 11:21- At that speed?
- Of course. -
11:21 - 11:24Can't you see the size of...?
(laughs) -
11:24 - 11:28They fed me mondongo--
(Traditional Venezuelan tripe soup) -
11:28 - 11:30I have seen skinny bakers.
-
11:30 - 11:32Yeah, but I come from
the east (of Venezuela), chef-- -
11:32 - 11:37Fried fish, mondongo, arepa of banana...
-
11:37 - 11:42They only fed you pizca.
(Soup from the Venezuelan Andes) -
11:42 - 11:46It still needs some work but you can see
that the dough is already taking another-- -
11:46 - 11:47Yeah, it changed.
-
11:47 - 11:49Yeah, indeed, it changed.
-
11:49 - 11:51So we just have to keep kneading,
kneading, and kneading... -
11:51 - 11:54We have one here
that Pedro finished a little while ago. -
11:54 - 11:57Bring it so we can see it.
-
11:57 - 11:59It's another dough,
so that we can show it to you. -
11:59 - 12:04But, indeed, this is really happening,
practically in real-time. -
12:04 - 12:06And as he was saying,
-
12:06 - 12:08the texture of the dough
has changed a lot, -
12:08 - 12:11from the time we started
kneading it this way. -
12:11 - 12:13- Beautiful.
- This is a dough that has rested and-- -
12:13 - 12:16But did this rise or not yet...?
-
12:16 - 12:20This is the texture we want
to start the next step... -
12:20 - 12:26We can't knead this dough again
or we'll make it tigher. -
12:26 - 12:29Okay, we got to this point
after kneading it for a while. -
12:29 - 12:35It's clear that this one still needs
a lot of work to be like this other. -
12:35 - 12:37What are we going to do with this dough?
-
12:37 - 12:40We'll divide it so we can start
rolling and adding the filling. -
12:40 - 12:43Is this one ready to be rolled
or do you have to wait for it to rise? -
12:43 - 12:47Now we're going to divide and roll it,
and add the filling. -
12:47 - 12:50- So this dough has already risen...
- Yes. -
12:50 - 12:51Okay, let me explain something.
-
12:51 - 12:55This dough that I have here,
after I finish kneading it, -
12:55 - 12:59I'll let it rest for 45 minutes,
according to uncle's instructions, -
12:59 - 13:02so that, internally,
it'll get air and rise. -
13:02 - 13:05- This is the step that we have here.
- That's right. -
13:05 - 13:08Another point, we shouldn't stretch
to divide the dough, -
13:08 - 13:11- it has to be cut...
- That's why we have this. -
13:11 - 13:14Okay, go ahead.
-
13:14 - 13:18I'll continue kneading until
I have achieved the desired texture -
13:18 - 13:21but let's do one thing,
while I keep kneading this one, -
13:21 - 13:23Pedro, to buy time
and be able to explain it well, -
13:23 - 13:26take the dough
and roll it into a rectangle, -
13:26 - 13:30so that we can show you the rolling
and filling of a pan de jamón. -
13:30 - 13:32♪ (music) ♪
-
13:36 - 13:41Pedro, I didn't think the texture would be
lighter, just that it'll be manageable -
13:41 - 13:45but, indeed, look at how it gets
-- after kneading it a lot --. -
13:45 - 13:49This dough, according to Claudio
and other bakers, -
13:49 - 13:50needs to rest.
-
13:50 - 13:55To avoid having a dry layer built-up
due to the dehydration, -
13:55 - 14:00we need to cover it carefully with
plastic wrap, a kitchen cloth... -
14:00 - 14:02And this must be left to rest
-
14:02 - 14:05-- depending on the temperature
of the room -- -
14:05 - 14:07until it doubles in size.
-
14:07 - 14:10Once it has doubled its size,
then it'll be ready for this step -
14:10 - 14:11that Pedro has in here,
-
14:11 - 14:14which is to roll it
into a rectangle, right? -
14:14 - 14:15That's right.
-
14:15 - 14:18Great, let's leave this dough
to rise and double its size. -
14:18 - 14:21You know, in the audio,
-
14:21 - 14:23Claudio tells me that
when he's at this step, -
14:23 - 14:26he kneads it after 15 minutes,
-
14:26 - 14:28let it rest and kneads it again
after another 15 minutes, -
14:28 - 14:32and then he lets it rest
for 45 minutes to double its size. -
14:32 - 14:35I'm going to tell you something
that Claudio told me, -
14:35 - 14:38that you have to be
very generous with the ham, -
14:38 - 14:40that you could use any ham,
-
14:40 - 14:42but if it's smoked ham, even better,
-
14:42 - 14:46and he told me to don't put the ham
flat over the surface -
14:46 - 14:48but, instead, put it wrinkled,
-
14:48 - 14:49I guess something like this...?
-
14:49 - 14:50- That's right.
- Right? -
14:50 - 14:53(Pedro) Yes. He knows what he's doing.
-
14:53 - 14:56He told me that when you do this,
it looks like it has more ham. -
14:56 - 14:57That's right.
-
14:57 - 15:00And when people cut it,
they'll say, "This is full of ham." -
15:00 - 15:03Put it here.
-
15:03 - 15:05- Here?
- Yes. -
15:05 - 15:10Okay, now you know it,
the ham is added wrinkled, not flat. -
15:10 - 15:14Your intuition tells you
to place the ham like this... -
15:14 - 15:17But no...
-
15:17 - 15:19It's like this...
-
15:19 - 15:21We continue now with the bacon
-- I thought it needed more -- -
15:21 - 15:24- but he said only 3 strips--
- Three strips in diagonal, yes. -
15:24 - 15:27Okay, then I assume is one in here...
-
15:27 - 15:28one here...
-
15:28 - 15:30and one here.
-
15:30 - 15:31Three strips placed diagonally.
-
15:31 - 15:34I'm sure that, right now,
there's a lot of bakers watching me -
15:34 - 15:37because many people follow the channel,
-
15:37 - 15:40so apologies for my clumsiness
but I'm learning with you here, too. -
15:40 - 15:42I'm enjoying this
even more than any of you. -
15:42 - 15:45(Pedro) And it's also an honor
to make this recipe... -
15:45 - 15:48Yeah, that's right, I have mentioned
my uncle Claudio a lot -
15:48 - 15:51but Claudio Nazoa is also
very famous in Venezuela. -
15:51 - 15:53He was a comedian, a writer,
-
15:53 - 15:54a playwright, a puppeteer...
-
15:54 - 15:57a real character in the art world,
-
15:57 - 16:00one of those intellectuals in my country.
-
16:00 - 16:04In addition to that, he has wonderful
stories with the pan de jamón -
16:04 - 16:08and if you do a search
here on the channel, -
16:08 - 16:12about a year ago, I interviewed him
and that episode was great, -
16:12 - 16:15so you can look for it as
"Interview with Claudio Nazoa". -
16:15 - 16:16Okay, now we put...
-
16:16 - 16:19(Pedro) Also, chef, one of the most
important things he mentioned -
16:19 - 16:21was to cut the olives into wheels
-
16:21 - 16:22to place it this way.
-
16:22 - 16:25(Sumito Why is one of
the most important things? -
16:25 - 16:26Why we should cut them into wheels?
-
16:26 - 16:28Are there people who add them whole?
-
16:28 - 16:29Yes.
-
16:29 - 16:31Initially, that's how they used
to add them on the bread. -
16:31 - 16:33Ah, okay, he said to add them like this...
-
16:33 - 16:40And, curiously, he also told me
to macerate the raisins in red wine. -
16:40 - 16:43And I did that
-- I am not going to use the liquid -- -
16:43 - 16:45so these grapes are now
rehydrated with red wine. -
16:45 - 16:48Now, I'm adding these raisins
macerated in red wine. -
16:48 - 16:52Pedro, when I told you about this method,
you said that it was a very good idea. -
16:52 - 16:53Have you also done it like this before?
-
16:53 - 16:55Yes, I've also done it
several times like this before. -
16:55 - 16:57Okay, there it is.
-
16:57 - 16:59♪ (music) ♪
-
17:03 - 17:06Help me out, Pedro, I mean,
don't help me, just instruct me. (laughs) -
17:06 - 17:08First, we fold this in, correct?
-
17:08 - 17:11- Up to here?
- Yes... that's right. -
17:11 - 17:14(Sumito) Why did my uncle mention
two more folds? -
17:14 - 17:15Do we fold this twice?
-
17:15 - 17:17(Pedro) Here, put some pressure...
-
17:17 - 17:20- Pressure is applied and...
- Keep folding. -
17:20 - 17:22- (Sumito) Here we have one...
- (Pedro) Okay. -
17:22 - 17:26(Pedro) And now you go with the next one.
Exactly, there you have it. -
17:26 - 17:29(Sumito) Ah, yes,
they are two folds, okay. -
17:29 - 17:35Then, we have to pull these ends...
-
17:35 - 17:38(Pedro) And we finish closing it.
-
17:38 - 17:41(Sumito) There it is.
-
17:41 - 17:41Pan de Jamón.
-
17:41 - 17:45- And these corners? Do they remain...?
- No, you have to close them. -
17:45 - 17:48Pedro will do the same decoration
as explained in the audio -
17:48 - 17:49from Claudio Nazoa.
-
17:49 - 17:51He said to do a thin strip of dough,
-
17:51 - 17:55and then make cuts on the sides
so that it looks like a wheat spike. -
17:55 - 17:57♪ (music) ♪
-
18:04 - 18:06I've finished making the bread--
This is heavy... -
18:06 - 18:08There are like 1/2 kg of ham,
-
18:08 - 18:121 kg and some more of hydrated flour...
-
18:12 - 18:16So this might weigh about 2 kg.
-
18:16 - 18:17Once done with this,
-
18:17 - 18:19we have to let it rest and ferment.
-
18:19 - 18:21- Half an hour?
- Yeah, half an hour, approximately. -
18:21 - 18:24And after half an hour,
it goes to the oven. -
18:24 - 18:27In Claudio's recipe, he makes
papelón (sugar cane syrup) -
18:27 - 18:29like the one we have made
innumerable times before -
18:29 - 18:31for the bread cake,
-
18:31 - 18:33for the cassava fritters...
-
18:33 - 18:35so we've made it here many times.
-
18:35 - 18:39Claudio told me that
we bake it first without the syrup, -
18:39 - 18:42and once it's half-baked,
we brush it with the syrup -
18:42 - 18:44to give the bread its final
golden brown color. -
18:44 - 18:46Let's leave this to rest.
-
18:46 - 18:48♪ (music) ♪
-
18:52 - 18:54How exciting, my first pan de jamón!
-
18:54 - 18:57Actually, you helped me a lot.
-
18:57 - 19:00Pedro gave me two important tips.
-
19:00 - 19:02One, and you must have seen it--
-
19:02 - 19:08The tray where I left the bread to rest
and rise before putting it in the oven, -
19:08 - 19:11I didn't grease it with butter
but with lard, right? -
19:11 - 19:13And he gave me a good reason,
which is very logical. -
19:13 - 19:15If I use butter to grease the tray,
-
19:15 - 19:17with the heat of the oven,
-
19:17 - 19:22the dairy in the butter
will burn the bottom of the bread. -
19:22 - 19:26That's why we used lard and,
as you can see here, -
19:26 - 19:29the bottom part looks really nice.
-
19:29 - 19:31The other tip, which is also important,
-
19:31 - 19:34is that with we need to make
little holes with a fork, -
19:34 - 19:35as you can see here,
-
19:35 - 19:37so that the steam comes out
-
19:37 - 19:39and that is important to produce
a good pan de jamón. -
19:39 - 19:40This one was baked--
-
19:40 - 19:42Keep in mind I have a big oven--
-
19:42 - 19:47At 180 degrees Celsius
for about 35 minutes. -
19:47 - 19:51Fifteen to 20 minutes in,
we took it out and brushed it -
19:51 - 19:53-- that's why it has
this spectacular color -- -
19:53 - 19:57with papelón, which you can feel
when touching it. -
19:57 - 19:59and then, we let it bake for the last...
-
19:59 - 20:02Let's say you brush it
at the 15 minutes mark, -
20:02 - 20:06then bake it for another
25 minutes, approximately. -
20:06 - 20:07Each oven is different,
-
20:07 - 20:10so you'll have to try it
with your home's oven. -
20:10 - 20:12What's really important,
-
20:12 - 20:15and Claudio Nazoa also mentioned it,
-
20:15 - 20:19if you have a convection oven,
turn on the heat from the bottom -
20:19 - 20:22but be careful and don't turn on
the heat coming from the top -
20:22 - 20:26-- some household ovens might
have like a grid at the top -- -
20:26 - 20:28because that's going to scorch
your pan de jamón. -
20:28 - 20:31- Should we check this out?
- The moment of truth. -
20:31 - 20:33The moment of truth. Let's cut here?
-
20:33 - 20:35Let's see...
-
20:35 - 20:37Just by cutting it, you can see...
-
20:37 - 20:38Look, look, look...
-
20:38 - 20:41My first pan de jamón!
-
20:41 - 20:43Indeed, you can see...
-
20:43 - 20:46- Do you want, chef?
- Well, chef, we have to try it. -
20:46 - 20:49(Sumito) This is one of those situations
in which you can't refuse -
20:49 - 20:51a pan de jamón...
-
20:51 - 20:52Please, try it...
-
20:52 - 20:56You now have in this channel
almost the entire collection -
20:56 - 20:58of recipes for Christmas.
-
20:58 - 21:01We have hallacas,
Venezuelan-style pork shank, -
21:01 - 21:02pan de jamón,
-
21:02 - 21:07we're recording for this year
ponche crema (Venezuelan eggnog), -
21:07 - 21:08Venezuelan chicken salad
-
21:08 - 21:09-- you'll start to see these coming --
-
21:09 - 21:10so for December,
-
21:10 - 21:12you'll see the entire menu
of a Venezuelan Christmas. -
21:12 - 21:15- Cheers, my chef.
- Cheers, chef. -
21:15 - 21:17- I wish you...
- Merry Christmas! -
21:17 - 21:19Not Merry Christmas
because is not Christmas yet-- -
21:19 - 21:21But thank you very much
for the class, my chef. -
21:21 - 21:22Thank you.
-
21:22 - 21:23♪ (music) ♪
-
21:34 - 21:36Today's recipe of pan de jamón
-
21:36 - 21:39was the perfect recipe to understand
the philosophy of this channel. -
21:39 - 21:42A recipe that brings us together
around the table -
21:42 - 21:44and teaches us new techniques.
-
21:44 - 21:46I learned something new today
thanks to you. -
21:46 - 21:47Share in the comment section
-
21:47 - 21:49what you've learned
from this YouTube channel. -
21:49 - 21:51Subtitles by Jenny Lam-Chowdhury
www.eatingwithmyfivesenses.com
- Title:
- Today I learned to make PAN DE JAMÓN (Traditional Venezuelan Ham Bread) l Sumito Estévez
- Description:
-
Although I have been a chef for most of my life, I have never made "Pan de Jamón", one of the most traditional recipes to celebrate Christmas in Venezuela. That is why I asked the great Claudio Nazoa to send me his recipe, and together with my talented chef Pedro Castillo, we decided to recreate it. Let me in the comments know how it goes for you!
INGREDIENTS:
For the dough:
- 500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
- 125 grams of liquid milk (warm)
- 75 grams of egg
- 1 tablespoon of yeast (activated in 50 grams of water)
- 100 grams of sugar
- 5 grams of salt
- 75 grams of "papelón" (brown sugar cane)
- 100 grams of butter
- Lard for greasing the trayFor the filling:
- 300 grams of smoked ham
- 3 slices of bacon
- 30 grams of raisins macerated in rum or red wine
- 38 grams of olives stuffed with pepper (cut into wheels) - Video Language:
- Spanish
- Team:
- Eating With My Five Senses
- Project:
- SUMITO ESTEVEZ_Recetas Navideñas
- Duration:
- 21:51
Jenny Lam published English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez | ||
Jenny Lam edited English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez | ||
Jenny Lam published English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez | ||
Jenny Lam edited English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez | ||
Jenny Lam published English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez | ||
Jenny Lam edited English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez | ||
Jenny Lam edited English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez | ||
Jenny Lam edited English subtitles for Hoy aprendí a hacer PAN DE JAMÓN l Sumito Estévez |