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Look, I love you all so much
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that after almost a year
recording here on the YouTube channel,
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I started studying again.
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I have never made Pan de Jamón.
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Pan de Jamón
(Traditional Venezuelan Ham Bread)
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So I started to study
how to make Pan de Jamón
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because that's what
I'm going to teach you today.
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COOK
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SUBSCRIBE
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SHARE
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COOK, SUBSCRIBE, SHARE
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... the dough begins to homogenize.
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In case it is watery, you use ...
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That is the voice of Claudio Nazoa.
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Claudio Nazoa is my uncle,
my dad's brother.
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But besides that, he is famous
in Venezuela, my country,
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for his recipe, precisely of Pan de Jamón.
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I called Claudio to explain me the recipe
and he sent me a number of instructions
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and it has been a real pleasure,
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and hopefully, at some point,
I will be with Claudio
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and we can make together
his famous Pan de Jamón.
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Today's recipe is his recipe
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with all the details
just as he explained it to us.
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As I told you, I had never made
Pan de Jamón,
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sometimes, I helped my dad,
but the truth is I'm not a baker,
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so I'm going to get help from someone
who knows a lot about bread making,
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the chef of Sumo Gusto,
my place here in Chile.
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His name is Pedro Castillo
and he's very good at bread making.
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Let me call him... Pedro!
Can you come here, Pedro?
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- Hey, Pedro...
- Yes, what did I break? (laughs)
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Do you mind being on television?
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- No, not at all.
- Great.
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This is Pedro Castillo.
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Pedro is a very good baker
and he knows a lot about bread making.
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Pedro, I'm going to try
to make Pan de Jamón
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but if I screw up, you can give me a hand.
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Yes, of course.
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I'm going to ask Pedro to stay here
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but I want to clarify something
which is very important.
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These programs remain for eternity,
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but at this moment we are recording it
in a period of global pandemic
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where are we both supposed to wear,
if we are together, a mask.
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Here, we are always wearing masks, hats,
and following all sanitary measures.
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But we are recording for you,
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and to be recording a program
wearing a mask, it's impossible.
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I can assure you that none of us
at this moment has any problem.
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So, please forgive me,
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but I'm going to ask Pedro
to take off his mask
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because we are recording a TV program
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and this program is not only
for this period of pandemic,
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but for eternity, so that everyone,
including your children and grandchildren,
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can also learn how to make
Pan de Jamón.
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Pedro, this is the first time I'm going
to say something that I've never allowed--
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Well, chef, if this is my first time
on television,
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they should at least see me.
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Greetings to the people of Cumaná
who are watching.
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Look, Pedro, I'm going to lean on you
because I'm nervous, okay?
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The amounts for the recipe,
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which I have them here as a reminder,
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you also have them.
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The quantities showing
on the Youtube channel
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-- when you hit the little arrow --
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they are two times the amounts
that I've got here.
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I mean, you have a recipe there
for 1.5 kilograms of flour
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and I have a recipe here
for 750 grams of wheat flour.
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What's the first thing
that Claudio explained to me?
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That you'll have yeast,
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and this yeast needs to be activated
with a little bit of water
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and, as it's commonly done when baking,
you add a little bit of sugar.
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- Right?
- That's correct.
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If the yeast is good,
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it'll do its job,
even if you don't activate it,
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I mean, if you add yeast to a dough
this will just do its job,
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like consuming
all the existing carbohydrates,
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produce air and the whole process
of fermentation that is generated.
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The reason why we add
a little warm water to a yeast
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to activate it, which is what I'm doing,
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it is fundamentally to see
if there is indeed activity.
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We add the yeast to the water,
wait a while,
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and if we start to see a foam,
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then we can say that the yeast is good.
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What would be terrible
is that when we're making bread,
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we add the yeast,
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the yeast was dead,
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and we do not understand
why the bread didn't rise.
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This yeast proofing is what tells us
that we're on the right track.
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Correct me,
if I'm not on the right track--
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You can even use some of the sugar
to activate it faster...
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If Pedro is saying it,
we'll add a little bit of sugar.
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Remember that yeast
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is an organism that needs to be fed,
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and it feeds on sugars,
the sugars that are in wheat flour.
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If you give it a little bit of sugar,
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you are giving the yeast some food,
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and if you give it at a good temperature
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-- anything over 20-25 degrees Celsius --
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you have all the conditions
for the yeast to begin to activate.
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- Right?
- That's right.
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Claudio says we should make his recipe
-- I am respecting his recipe --
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with warm milk.
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While it's warming up,
I have here, as I told you before,
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half of what is in the original recipe
that Claudio sent me.
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We add the flour...
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He told me that it's important
to shape it like a little volcano
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-- he's referring to the table
where we'll work the dough --
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so with my flour shaped like a volcano,
we add the milk...
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- Is this sugar ...?
- Yes, yes, it's all measured.
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This recipe uses a lot of sugar.
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It's slightly sweet,
so the bread is extraordinary.
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Yeah, quite a lot.
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And, the salt.
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I'm following the steps exactly
as Claudio explained them in the audio.
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Okay, my dear Pedro, tell me here.
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What do we add first?
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Yeast, milk with sugar, or the egg?
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You can place them here
or we can beat the eggs in the milk.
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- The egg in beaten with the milk?
- Yes.
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Because they are all liquid
and then the dry...
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I follow what you're telling me.
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Here I have milk, sugar, salt...
The whole egg, including the white?
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- That's right.
- A whole egg.
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They are approximately 80 grams of egg.
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Okay. And sugar?
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Sugar, 125 grams, and 5 grams of salt.
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Okay, this is clear.
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There we have it.
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Come closer and take a look at
how this is already foaming.
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You can see it clearly
and it happened during this time.
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That foam that's being formed on the yeast
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is telling us that there's activity
and the gas is coming out.
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This just tells me that
the yeast is good and alive,
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and this is the reason
why we do this initial test.
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Once done that, we have the flour here.
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- Do we just add it all?
- Yes.
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We incorporate the milk
and the egg to the flour...
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- Everything?
- Everything.
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- For sure?
- For sure.
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Okay.
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You can call a friend
but your friend is already here.
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- And this one also the whole thing?
- Yes.
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- Okay, like this?
- That's right.
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It is very important because,
then, we are going to integrate the butter
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once you have a uniform
and homogeneous dough.
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Yes, in fact, Claudio insisted a lot
that I make the dough first
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- and then add the butter.
- That's right.
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He told me that if I added butter
at the beginning,
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to this mix,
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the dough wouldn't proof
the way it should.
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That it is important to add it later.
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The recipe indicates that
we keep 250 grams of flour separately,
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so that if the dough is still wet,
we can add a little bit more flour.
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Okay, here we're forming our dough.
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What's happening here?
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I'm making a classical dough
with the required humidity
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-- from the milk and the egg --
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and once you've made the dough,
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there is yeast,
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and that yeast begins to feed,
to feed on the flour,
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and it starts to do its job,
which is to produce alcohol,
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that alcohol will disappear
during baking, and gas.
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Therefore, the goal is to trap
these bubbles within the dough
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and, this way, the dough will rise.
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♪ (music) ♪
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Tell me, Pedro, once we have this dough...
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Okay, let's remove this board
so that we can start kneading it.
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This is so cool, thanks to you,
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and the innumerable times
that you requested this recipe,
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I'll end up learning also
how to make Pan de Jamón.
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Let's see how we do it.
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By the way, I will mention
something important
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that Claudio told me in the audio.
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This is not cheap,
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this is actually
quite an expensive recipe
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and you must keep this in mind.
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Because this Pan de Jamón
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must have a generous amount of olives,
raisins, ham, smoked ham...
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so this is clearly
a recipe for the holidays,
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or for December, in our case.
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Okay, my dear Pedro.
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We place it here,
so that we can work it out.
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Here I start kneading.
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When do I incorporate the butter?
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Okay, let me show you
how to do the kneading.
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We work it this way.
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So that the dough relaxes
and we can start incorporating...
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(Sumito) Do I take like this pinch
of butter and add it like that?
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(Pedro) Right.
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- (Pedro) Now, begin to knead.
- (Sumito) Okay. You all saw it.
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Claudio says you can also use margarine
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but he commented that
if you're going to make all this effort,
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it'll be better if you do it
with a good butter
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because it gives it an incomparable taste.
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So I decided to get a very good butter
to make this recipe...
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which is very greasy because
once I've incorporated all this butter...
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Gradually, the texture
will start changing.
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Totally, look.
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Pedro, you told me something
very important about the dough:
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That we shouldn't break it
when kneading it
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or, otherwise, I'm breaking
the gluten mesh that is forming
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and it will no longer rise
or not as much as expected.
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There are two mistakes,
please, help me here,
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- one is to insert your fingers...
- or rip it.
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... or rip it, exactly.
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What you should do,
literally, is massage it,
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like I'm doing now, right?
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Caress it, let yourself
be carried away by the dough.
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Okay. (chuckles)
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But never rip it or make holes
with the tips of your fingers.
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Pedro, tell me something,
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how can you tell if you have
kneaded enough, that this is ready?
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Chef, when you start feeling very tired,
you still have a long way.
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- Seriously?
- Yes.
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00:10:12,400 --> 00:10:14,375
So, this one still has a long way to go?
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- A long way.
- Oh, okay.
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So I stay here.
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♪ (music) ♪
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Obviously, when we're recording
this type of program,
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there are times when we stop the cameras
or, otherwise, it would be very boring,
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and then turn the cameras back on,
and edit the footage.
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I have been kneading this way,
possibly 5-10 minutes,
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5 or 10 minutes,
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and this is far from resembling
to another dough
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that Pedro made a while ago
in order to continue with the recipe.
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Pedro, am I doing something wrong?
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I mean, because I'm feeling exhausted.
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Of course.
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And this is still far from...
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If we're going to translate this
to machine levels,
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you would be speed one
and I would enter at speed two...
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- to make the dough...
- Come and show me.
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(laughs) Okay, show me.
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Okay, we would start...
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When you begin to knead,
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you have to apply
some force and movement.
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You have to dance with the dough.
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- And like that for half an hour?
- Yes, chef.
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- At that speed?
- Of course.
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Can't you see the size of...?
(laughs)
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They fed me with mondongo soup--
(Traditional Venezuelan tripe soup)
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I have seen skinny bakers.
241
00:11:30,210 --> 00:11:32,217
Yeah, but I come from
the East (of Venezuela), chef,
242
00:11:32,217 --> 00:11:37,490
fried fish, tripe soup, arepa of banana...
243
00:11:37,490 --> 00:11:41,580
They only fed you pizca andina.
(Traditional soup from the Venezuelan Andes)
244
00:11:41,580 --> 00:11:45,960
It still needs some work but you can see
that the dough is already taking another--
245
00:11:45,960 --> 00:11:47,340
Yeah, it changed.
246
00:11:47,340 --> 00:11:48,530
Yeah, indeed, it changed.
247
00:11:48,530 --> 00:11:51,302
So we just have to keep kneading,
kneading, and kneading...
248
00:11:51,302 --> 00:11:54,450
We have one here
that Pedro did a little while ago.
249
00:11:54,450 --> 00:11:56,530
Bring it so we can see it.
250
00:11:56,530 --> 00:11:59,280
It's another dough,
so that we can show it to you.
251
00:11:59,280 --> 00:12:04,360
But, indeed, this is really happening,
practically in real time,
252
00:12:04,360 --> 00:12:05,830
and as he was saying,
253
00:12:05,830 --> 00:12:08,326
the texture of the dough
has changed a lot,
254
00:12:08,326 --> 00:12:10,730
from the time we started
kneading it this way.
255
00:12:10,730 --> 00:12:13,390
- What a beauty.
- This is a dough that has rested and--
256
00:12:13,390 --> 00:12:15,540
But did this rise or not yet...?
257
00:12:15,540 --> 00:12:20,070
No, this is the texture we want
for us to start building...
258
00:12:20,070 --> 00:12:23,500
We can't knead this dough again
259
00:12:23,500 --> 00:12:26,290
or we'll make it tigher.
260
00:12:26,290 --> 00:12:28,860
So, we got to this point
after kneading it for a while.
261
00:12:28,860 --> 00:12:31,790
there it is clear that this one is missing
a good time hand
262
00:12:31,790 --> 00:12:35,119
You can see that this dough still needs
a lot of work to be like this other one...
263
00:12:35,119 --> 00:12:37,010
What are we going to do with this dough?
264
00:12:37,010 --> 00:12:40,070
We divide it so we can start
rolling and adding the filling.
265
00:12:40,070 --> 00:12:43,260
Is this one ready to be rolled
or do you have to wait for it to rise?
266
00:12:43,260 --> 00:12:47,450
No, we're going divide it,
roll and add the filling.
267
00:12:47,450 --> 00:12:49,680
- Ah, so this dough has risen...
- Yes.
268
00:12:49,680 --> 00:12:51,460
Okay, let me explain something.
269
00:12:51,460 --> 00:12:55,040
This dough that I have here,
after you finish kneading it,
270
00:12:55,040 --> 00:12:59,270
you have to let it rest for 45 minutes
according to uncle's instructions,
271
00:12:59,270 --> 00:13:02,140
so that, internally,
it'll get air and rise.
272
00:13:02,140 --> 00:13:04,721
- This is the step that we have here.
- That's right.
273
00:13:04,721 --> 00:13:08,110
Another point, you can't stretch
and break the dough...
274
00:13:08,110 --> 00:13:11,290
- It has to be cut ...
- That's why we have this ...
275
00:13:11,290 --> 00:13:13,720
Okay, go ahead.
276
00:13:13,720 --> 00:13:16,405
I'll stay here kneading again,
again and again,
277
00:13:16,405 --> 00:13:18,040
until the desired texture is achieved.
278
00:13:18,040 --> 00:13:20,750
but let's do one thing,
while I keep kneading this,
279
00:13:20,750 --> 00:13:22,910
Pedro, to buy time
and be able to explain it well,
280
00:13:22,910 --> 00:13:25,790
take the dough
and roll it into a rectangle,
281
00:13:25,790 --> 00:13:29,990
so that we can show the rolling
and the filling for a pan de jamón.
282
00:13:30,250 --> 00:13:32,410
♪ (music) ♪
283
00:13:36,496 --> 00:13:41,340
Pedro, I didn't think this was going
to loosen up but it'll be manageable,
284
00:13:41,340 --> 00:13:43,790
but yes, indeed, look how it gets,
285
00:13:43,790 --> 00:13:45,470
although you have knead it a lot.
286
00:13:45,470 --> 00:13:47,065
Ok, this
287
00:13:47,065 --> 00:13:49,150
-- also said by Claudio
and other bakers --
288
00:13:49,150 --> 00:13:50,340
needs to rest,
289
00:13:50,340 --> 00:13:54,693
and to avoid having a dry surface
due to the dehydration,
290
00:13:54,693 --> 00:14:00,030
you cover it carefully with, for example,
a plastic wrap, a kitchen cloth, etc.
291
00:14:00,030 --> 00:14:02,431
And this must be left to rest
292
00:14:02,431 --> 00:14:04,360
because it will depend
of the room temperature,
293
00:14:04,360 --> 00:14:06,590
until it duplicates its size.
294
00:14:06,590 --> 00:14:09,590
When this has already doubled in size
is that you are ready for this process
295
00:14:09,590 --> 00:14:12,490
that he had here at this moment,
that was just the stretched
296
00:14:12,490 --> 00:14:15,190
- from the eastern rectangle, right?
- That's right.
297
00:14:15,190 --> 00:14:18,130
Great, let's leave
let this double in size,
298
00:14:18,130 --> 00:14:20,973
in fact, you know that in the audio,
299
00:14:20,973 --> 00:14:23,660
Claudio tells me that he,
when this point comes,
300
00:14:23,660 --> 00:14:27,830
after 15 minutes knead,
and after 15 minutes, knead again,
301
00:14:27,830 --> 00:14:32,490
and then he leaves it 45 minutes
to make it double the size.
302
00:14:32,490 --> 00:14:35,160
Let's see, I'm going to tell you something
what Claudio told me ...
303
00:14:35,160 --> 00:14:38,500
that it was very generous with ham,
304
00:14:38,500 --> 00:14:40,110
that you could put any ham,
305
00:14:40,110 --> 00:14:42,110
but what if it was smoked ham,
even better,
306
00:14:42,110 --> 00:14:46,230
and he told me literally don't wear it
flat as if it were a little blanket,
307
00:14:46,230 --> 00:14:48,870
put it wrinkled, I guess it said
that's like that ...
308
00:14:48,870 --> 00:14:50,250
- That's right.
- It is right?
309
00:14:50,250 --> 00:14:52,840
Yes. That's why we call him an old fox.
310
00:14:52,840 --> 00:14:55,960
He told me, when you do this,
it looks like it had more ham.
311
00:14:55,960 --> 00:14:56,900
That's right.
312
00:14:56,900 --> 00:15:00,477
Usually when you cut it,
He says, "This is full of ham."
313
00:15:00,477 --> 00:15:03,228
So, we place here.
314
00:15:03,228 --> 00:15:04,751
- Here?
-Yes.
315
00:15:04,751 --> 00:15:09,990
Okay, you know then,
the ham is added wrinkled, not flat,
316
00:15:09,990 --> 00:15:14,320
that is, one's intuition
is to place the ham like this ...
317
00:15:14,320 --> 00:15:16,580
But no...
318
00:15:16,580 --> 00:15:18,625
It is like this ...
319
00:15:18,625 --> 00:15:21,260
We continue now with bacon,
that I thought I was wearing more,
320
00:15:21,260 --> 00:15:23,860
- but he only talks about ...
- three-diagonal, yes.
321
00:15:23,860 --> 00:15:26,512
Okay then I imagine
which refers to one here ...
322
00:15:27,030 --> 00:15:28,006
one here ...
323
00:15:28,490 --> 00:15:29,521
and one here.
324
00:15:29,870 --> 00:15:31,230
Three such strips diagonally.
325
00:15:31,230 --> 00:15:34,420
Hey, I'm sure right now
a lot of bakers are watching me,
326
00:15:34,420 --> 00:15:36,690
because this channel
many people follow him,
327
00:15:36,690 --> 00:15:37,760
I apologize for the clumsiness
328
00:15:37,760 --> 00:15:39,810
but i'm learning
with you here too.
329
00:15:39,810 --> 00:15:42,090
The truth is that I'm enjoying
I think more than all of you
330
00:15:42,090 --> 00:15:44,660
And also what is
an honor to make the recipe ...
331
00:15:44,660 --> 00:15:48,020
Yeah okay, because, hey, right, because
I have named my uncle Claudio a lot.
332
00:15:48,020 --> 00:15:50,890
Claudio Nazoa is a very, very
very, very, very well known in Venezuela,
333
00:15:50,890 --> 00:15:52,680
a humorist, a writer,
334
00:15:52,680 --> 00:15:54,470
He was a playwright, puppeteer,
335
00:15:54,470 --> 00:15:56,880
has been a character
from the world of the arts,
336
00:15:56,880 --> 00:16:00,580
of those intellectuals, let's go
to put it like this, what is in my country.
337
00:16:00,580 --> 00:16:03,620
Has wonderful anecdotes
with the ham bread in addition,
338
00:16:03,620 --> 00:16:09,420
and if you do a search here
on the canal, about a year ago,
339
00:16:09,420 --> 00:16:12,990
I just tell him an interview
to Claudio Nazoa who was fabulous,
340
00:16:12,990 --> 00:16:15,130
so that they look for it,
"Interview with Claudio Nazoa".
341
00:16:15,130 --> 00:16:16,316
Okay, we put it then ...
342
00:16:16,316 --> 00:16:18,300
Even, chef, one of the things
more important
343
00:16:18,300 --> 00:16:20,840
is that he ordered to cut
the olives on wheels
344
00:16:20,840 --> 00:16:22,440
to place it that way.
345
00:16:22,440 --> 00:16:24,552
Why is one of the things
more important?
346
00:16:25,861 --> 00:16:27,783
Is it that there are people who put it on?
347
00:16:27,783 --> 00:16:28,791
Yes.
348
00:16:28,791 --> 00:16:30,830
Initially they are placed whole on the bread.
349
00:16:30,830 --> 00:16:32,860
Ah well, he says to put it on like this ...
350
00:16:32,860 --> 00:16:33,840
And look how curious,
351
00:16:33,840 --> 00:16:39,810
told me to grab the raisins
and put them to marinate in red wine.
352
00:16:39,810 --> 00:16:42,270
So I did, of course,
I am not going to put the liquid,
353
00:16:42,270 --> 00:16:45,740
they just hydrated themselves
in red wine, those grapes ...
354
00:16:45,740 --> 00:16:48,270
and I'm also going to add raisins
marinated in red wine.
355
00:16:48,270 --> 00:16:50,540
And you told me, Pedro,
when I told you about the recipe,
356
00:16:50,540 --> 00:16:51,640
that was a very good idea,
357
00:16:51,640 --> 00:16:53,670
I mean, what have you done
also like that ever?
358
00:16:53,670 --> 00:16:56,067
Yes, several times
we have done it too.
359
00:16:56,067 --> 00:16:56,874
Okay, there it is.
360
00:16:57,776 --> 00:16:59,616
♪ (music) ♪
361
00:17:02,510 --> 00:17:05,360
It helps me, Pedro, that is,
don't help me, he tells me. (laughs)
362
00:17:05,360 --> 00:17:09,679
- First round here, up to here?
- That's right.
363
00:17:10,579 --> 00:17:13,709
Why does my uncle talk to me
two more turns?
364
00:17:13,709 --> 00:17:15,230
Are these two more laps?
365
00:17:15,230 --> 00:17:17,249
Here we do a little pressure ...
366
00:17:17,249 --> 00:17:19,509
- Pressure is applied and ...
- We keep folding.
367
00:17:19,509 --> 00:17:21,666
- Here we have a ...
- OK.
368
00:17:21,666 --> 00:17:26,490
... and we go with the other one.
Exactly, that, there it is.
369
00:17:26,490 --> 00:17:29,280
(Sumito) Ah, yes it is two laps.
Two turns, look. OK.
370
00:17:29,280 --> 00:17:35,009
Then one has to
pull this tip here ...
371
00:17:35,009 --> 00:17:38,097
(Pedro) We finished closing,
if you want that.
372
00:17:38,097 --> 00:17:40,595
(Sumito) There it is.
373
00:17:40,595 --> 00:17:41,480
Ham bread.
374
00:17:41,480 --> 00:17:44,930
- And these corners?
- No, you have to close them.
375
00:17:44,930 --> 00:17:47,948
He will do the same decoration
which is in the recipe sound
376
00:17:47,948 --> 00:17:49,460
that Claudio Nazoa sent me,
377
00:17:49,460 --> 00:17:51,259
who spoke of making a band-aid,
378
00:17:51,259 --> 00:17:53,850
and then make him like
some cuts on the sides
379
00:17:53,850 --> 00:17:55,351
so that it looks like a spike.
380
00:17:55,561 --> 00:17:57,974
♪ (music) ♪
381
00:18:03,600 --> 00:18:06,090
I've made the bread, hey, it's heavy ...
382
00:18:06,090 --> 00:18:08,437
think that there is half a kilo of ham
383
00:18:08,437 --> 00:18:12,140
and like a kilo and a bit of hydrated flour,
384
00:18:12,140 --> 00:18:15,520
I mean, what are we talking about?
as easy as two kilos here.
385
00:18:15,520 --> 00:18:16,534
Done this here,
386
00:18:16,534 --> 00:18:18,950
this obviously has to be given
a while of fermentation.
387
00:18:18,950 --> 00:18:21,379
- What will it be, like half an hour?
- Half an hour, approximately.
388
00:18:21,379 --> 00:18:23,980
And after half an hour, it goes for an oven
389
00:18:23,980 --> 00:18:27,090
and, in fact, in Claudio's recipe
he makes a paper syrup
390
00:18:27,090 --> 00:18:28,670
of which we have done
ten thousand times here.
391
00:18:28,670 --> 00:18:30,790
That paper syrup
we did it in the bread cake,
392
00:18:30,790 --> 00:18:32,539
we did it in the yucca fritters,
393
00:18:32,539 --> 00:18:35,253
so many times we've done
a paper syrup ...
394
00:18:35,253 --> 00:18:38,850
Claudio did tell me
that is baked at the beginning without syrup
395
00:18:38,850 --> 00:18:41,861
and half baked
you put the syrup from the papelón
396
00:18:41,861 --> 00:18:44,169
to give the final browning to the bread.
397
00:18:44,169 --> 00:18:45,594
Let's let this sit.
398
00:18:45,699 --> 00:18:47,609
♪ (music) ♪
399
00:18:52,369 --> 00:18:54,520
What a thrill, my first ham plan!
400
00:18:54,520 --> 00:18:56,610
Done like this, well,
you helped me a lot.
401
00:18:56,610 --> 00:18:59,501
Look, this one passed me two pieces of information
that were very important.
402
00:18:59,501 --> 00:19:01,799
One, you must have seen it,
403
00:19:01,799 --> 00:19:05,700
when I put grease on the tray
to put it to rest
404
00:19:05,700 --> 00:19:08,000
to grow a little more
and put it in the oven,
405
00:19:08,000 --> 00:19:11,370
I did not put butter there
If not, I put butter on it, right?
406
00:19:11,370 --> 00:19:12,980
And what he explained to me, which is very logical,
407
00:19:12,980 --> 00:19:15,350
is that if you put
deep down butter,
408
00:19:15,350 --> 00:19:17,907
with the heat of the oven,
butter as it has dairy,
409
00:19:17,907 --> 00:19:21,545
ends up like burning
and burning the bottom.
410
00:19:21,545 --> 00:19:25,820
That's why we put butter on it
and indeed if you can see down here,
411
00:19:25,820 --> 00:19:28,810
look how nice it was,
effectively, the bottom part.
412
00:19:28,810 --> 00:19:31,030
The other, which is also important,
413
00:19:31,030 --> 00:19:33,920
is that with a fork
we made it like that, little holes,
414
00:19:33,920 --> 00:19:35,450
as you can see here,
415
00:19:35,450 --> 00:19:36,750
so that the steam comes out
416
00:19:36,750 --> 00:19:39,390
and that is important when doing
a good ham bread.
417
00:19:39,390 --> 00:19:40,480
This one was baked,
418
00:19:40,480 --> 00:19:42,309
what happens is that
I have a big oven there,
419
00:19:42,309 --> 00:19:46,560
at 180 degrees centigrade
for about 35 minutes.
420
00:19:46,560 --> 00:19:51,410
Now, about 15-20 minutes,
one opens the oven, smears it
421
00:19:51,410 --> 00:19:53,300
-that's why it has this spectacular color-
422
00:19:53,300 --> 00:19:54,131
with paper,
423
00:19:54,131 --> 00:19:56,649
in fact it has like this,
the role that you feel,
424
00:19:56,649 --> 00:19:59,376
and it is finished giving
until the last ones are ready ...
425
00:19:59,376 --> 00:20:01,390
Let's say yes at 15 minutes
you put the paper on him,
426
00:20:01,390 --> 00:20:05,999
about 25 more minutes
of baking.
427
00:20:05,999 --> 00:20:07,109
Each oven is different,
428
00:20:07,109 --> 00:20:10,160
so you will have to experiment
in the case of your house.
429
00:20:10,160 --> 00:20:11,821
Yes it is important because that, in fact,
430
00:20:11,821 --> 00:20:14,830
he had also commented to me
Claudio Nazoa when he explained this to me,
431
00:20:14,830 --> 00:20:18,509
that one can put heat underneath
if they have convection ovens,
432
00:20:18,509 --> 00:20:22,400
but be very careful not to turn on
the top of the oven,
433
00:20:22,400 --> 00:20:25,549
in the case of domestic ovens
that also turn on the grid above
434
00:20:25,549 --> 00:20:28,110
because there they are scorched
the ham bread.
435
00:20:28,110 --> 00:20:30,821
- Let's see how it turned out.
- The moment of truth.
436
00:20:30,821 --> 00:20:33,196
The moment of truth, do we bite here?
437
00:20:33,196 --> 00:20:35,030
Let's see...
438
00:20:35,030 --> 00:20:36,600
That already biting it you see ...
439
00:20:36,600 --> 00:20:38,359
Look, look, look ...
440
00:20:38,359 --> 00:20:40,779
My first ham bread!
441
00:20:40,779 --> 00:20:43,129
And it stayed like that, indeed ...
442
00:20:43,129 --> 00:20:46,410
- Do you want, chef?
- Well, chef, we have to try it.
443
00:20:46,410 --> 00:20:48,966
Are those situations in which
one cannot avoid
444
00:20:48,966 --> 00:20:50,649
eat a ham bread ...
445
00:20:50,649 --> 00:20:51,889
Hey okay do it
446
00:20:51,889 --> 00:20:56,169
they already have here on the channel
practically the complete cookbook
447
00:20:56,169 --> 00:20:57,759
that is needed for christmas.
448
00:20:57,759 --> 00:21:00,650
We already have the Hallas,
we have the Christmas leg,
449
00:21:00,650 --> 00:21:02,409
we have ham bread,
450
00:21:02,409 --> 00:21:06,610
we are recording for
this year too, cream punch,
451
00:21:06,610 --> 00:21:08,044
there will be chicken salad
452
00:21:08,044 --> 00:21:09,049
-at different times-
453
00:21:09,049 --> 00:21:12,301
but for December it will be like
the complete menu of Venezuelan Christmas.
454
00:21:12,301 --> 00:21:14,713
- Cheers, my chef.
- Cheers, chef.
455
00:21:14,713 --> 00:21:16,928
- Have ...
- Merry Christmas...
456
00:21:16,928 --> 00:21:18,906
No Merry Christmas because
It's not Christmas yet
457
00:21:18,906 --> 00:21:20,700
and in any case, my chef,
thank you very much for the class.
458
00:21:20,700 --> 00:21:21,771
Thank you.
459
00:21:22,164 --> 00:21:24,344
♪ (music) ♪
460
00:21:33,940 --> 00:21:36,209
I believe that this recipe that
we have made ham bread today
461
00:21:36,209 --> 00:21:39,030
is the perfect recipe to understand
the philosophy of this channel.
462
00:21:39,030 --> 00:21:42,169
A recipe that brings us together
around the table,
463
00:21:42,169 --> 00:21:43,559
that teaches us new techniques,
464
00:21:43,559 --> 00:21:45,929
I learned thanks to you today.
465
00:21:45,929 --> 00:21:47,549
Tell me in the comments
466
00:21:47,549 --> 00:21:49,679
what have you also learned?
thanks to this channel.
467
00:21:49,679 --> 00:21:51,000
Subtitles by Jenny Lam-Chowdhury
www.eatingwithmyfivesenses.com