-
Look, I love you so much,
-
that after almost a year recording
here on the YouTube channel
-
I started to study.
-
I have never made Pan de Jamón.
-
Pan de Jamón
(Venezuelan typical ham bread)
-
So I started to learn
how to make Pan de Jamón
-
because that's what
I'm going to teach you today.
-
COOK
-
SUBSCRIBE
-
SHARE
-
COOK, SUBSCRIBE, SHARE
-
... dough begins to homogenize.
-
In case it is watery, you use ...
-
That is the voice of Claudio Nazoa.
-
Claudio Nazoa is my uncle,
my dad's brother.
-
But besides that, he is famous
in my country, Venezuela,
-
for his recipe precisely of Pan de Jamón.
-
I called Claudio to explain me the recipe
and he sent me a number of instructions
-
and it has been a real pleasure,
-
and hopefully, at some point,
I will be with Claudio,
-
and we can make together
his famous Pan de Jamón.
-
Today's recipe is his recipe
of Pan de Jamón.
-
with all the details
just as he explained it to us.
-
As I told you,
I had never made ham bread,
-
sometimes I helped my dad, but
the truth is not ... I'm not a baker,
-
and I'm going to support someone
who knows a lot of bakery,
-
what exactly is the chef here
by Sumo Gusto,
-
which is my place here in Chile,
-
what is Pedro Castillo,
which is also very good in bakery--
-
What's more, let me call Pedro ...
Peter! Come here, Pedro!
-
- Pedro, look ...
- Aha, what did I break? (laughs)
-
Don't you mind being on television?
-
- Not at all.
- Ah good.
-
Look, this is Pedro Castillo.
-
Pedro is a very good baker,
knows a lot about bakery.
-
Pedro, I'm not going to put myself here
clowning around making ham bread ...
-
and I'm sure that when
go screw it up
-
you can give me a hand.
-
Sure, sure yes.
-
I'm going to ask Pedro to stay here.
-
Yes I want to clarify something
which is very important.
-
These programs remain for eternity,
-
but at this moment we are recording it
in a period of global pandemic
-
where are we both supposed to
have, if we are together, a mask.
-
Here we are always all in a mask,
hat and with all sanitary measures.
-
But here we are recording for you
and be able to record a program with a mask
-
it is an absolutely impossible thing.
-
I guarantee that none
from us right now
-
has no problem.
-
So they will forgive me
-
but I'm going to ask Pedro
take off the mask
-
because we are doing television
-
and this program has to stay,
not only for this period of pandemic,
-
but for eternity, so that everyone,
so that their children, so that their grandchildren
-
see also how to make ham bread.
-
Pedro, first time I'm going to say something to you
that I have never allowed--
-
Well chef, if it's a first time
that I am going out on television
-
at least so they know me.
-
Greetings to the people of Cumaná
who is watching me.
-
Look, Pedro, I'm going to lean on you
because I'm scared, okay?
-
But the amounts of the recipe,
-
apart from that I have them here
as if to remember, Pedro,
-
you have them there too ...
-
And those quantities that are here,
-
on the Youtube channel
where you hit the little arrow,
-
They are double what I have here.
-
I mean, you have a recipe there
for a kilo and a half of flour.
-
I have a recipe here
for 750 grams of wheat flour.
-
What comes first
What did Claudio explain to me?
-
That one has to have yeast
-
and that yeast one activates it
with a little bit of water,
-
or how is it done many times
in bakery, correct me,
-
a little bit of sugar is added.
-
- Right?
- That's correct.
-
Sure, if a yeast is good,
-
she will do her job
even if one does not activate it,
-
that is, one puts
yeast to a dough
-
and she will just be her job,
-
will consume all carbohydrates
that are there, it will feed,
-
will produce the air and the whole process
of fermentation that is generated.
-
The reason why one many times
-
puts a little warm water
to a yeast,
-
what one calls activating it,
What am I doing here?
-
it is fundamentally to see
that there is indeed activity.
-
That is, one puts the yeast in water,
wait a while
-
and if one sees that there is a bubbling,
-
one says, ah, well, cool,
this yeast is good.
-
Because what is terrible
is that one is making bread,
-
put the yeast,
-
the yeast was dead
-
and one does not understand
why didn't you pick up the bread.
-
That first activation
what it tells you is,
-
you are going for the good way.
-
While we are, you are going to correct me
if I'm not on the right track--
-
You can even use some of the sugar
to activate the ...
-
If it's Pedro who says it, so
we put a little sugar in it.
-
Sure, because remember that yeast
-
is an organism that needs
just feed
-
and feeds on sugars,
-
of the sugars that are
in wheat flour.
-
If you put
a little sugar to her,
-
well you are giving
what she wants, food,
-
and if you give it a good temperature,
-
higher temperatures
at 20-25 degrees centigrade
-
you have like all the conditions
so that the yeast begins to activate.
-
- That's right?
- That's right.
-
Claudio says that one must make his recipe,
I am respecting his recipe,
-
with warm milk.
-
While it's warming up,
I have here, as I told you,
-
half of what is the original recipe
from him, the one he sent me.
-
We put the flour here ...
-
Well he was telling me that it's important
to put it on a little volcano,
-
but he's speaking fairly
of a work table
-
and there, in that volcano of flour,
we mix the milk ...
-
- Is this sugar ...?
- Yes, yes, it's all heavy.
-
A lot of sugar, the recipe is.
-
It has sweet hues
and there is an extraordinary bread.
-
Quite okay.
-
And, the salt, which is placed on him.
-
Eye, what am I following
the verbatim
-
the sound of what Claudio sent me.
-
Okay, my Pedro, tell me now.
-
What does one put here first?
-
Yeast, milk with sugar,
the egg?
-
You will then place here
or we can beat the eggs in the milk.
-
- The egg is beaten ... ah, in the milk?
-Yes.
-
Because they are all liquid and dry ...
-
Well I follow what
you're telling me ...
-
Here I have milk, sugar, salt
Whole egg with everything and the white?
-
- That's right.
- A whole egg.
-
They are approximately
like 80 grams of egg.
-
- OK. And sugar?
- Sugar, 125 grams and 5 grams of salt.
-
Okay, it's crystal clear there.
-
There we have it, look,
come here for a little while
-
and see how there is already a bubbling,
-
the bubbling is very clear,
in the time we were here,
-
precisely in the yeast,
that bubbling that you see there,
-
clearly says there is an activity,
there is gas coming out.
-
That what it tells me is,
-
this yeast is alive,
this yeast is good,
-
that's the reason why
one does this initial test.
-
Done that, we have
then here the flour.
-
- Is all that added so suddenly?
-Yes.
-
We incorporate this into the milk
and to the egg here ...
-
- But complete?
- Full.
-
- Without thinking?
- Without thinking.
-
Ah good.
-
You can call a friend
but the friend already has it here.
-
- And this also there whole?
-Yes.
-
- Okay, like this?
- That's right.
-
It is very important because,
then, we are going to integrate the butter
-
once this is done
uniform, already homogeneous.
-
Yes, in fact Claudio insisted a lot
that I make all the dough first
-
- and then add the butter.
- That's right.
-
He told me that if I added
butter from scratch
-
to the whole mass,
-
somehow she wasn't going to lift
as it has to lift.
-
That it is important to add it later.
-
In the recipe it indicates that we have
the rest that would be 250 grams apart
-
so that if the flour remains wet,
we can integrate it a little more.
-
There we go making our dough
-
so of course what is it
what happens originally,
-
I what fundamentally
I'm making is a classic dough
-
with the humidity it has to have,
-
in this case provided that humidity
for milk and for egg,
-
but once you make that dough,
-
there is yeast,
-
that yeast begins to feed,
-
to eat justly
of those flours that are there,
-
and starts doing his job.
What is your job?
-
Produce alcohol, that alcohol
will disappear in baking, and gas.
-
Therefore, one begins to achieve
bubbles trapped within our mass
-
and our mass grows.
-
♪ (music) ♪
-
Tell me Pedro,
once this mass is like this ...
-
Okay, we remove this table
to start showing you a little more ...
-
How cool, the truth is,
-
thanks to you
and so many times that they asked me,
-
I'm going to end up learning
to also make a ham bread,
-
let's see how it looks,
or how it suits us.
-
By the way, I will also do
a comment
-
what did Claudio do to me in the audios
that was important.
-
This is not a cheap recipe,
-
this is a recipe
which is always very expensive
-
and that must be taken into account.
-
Because the ham bread
it has to be that,
-
a generous bread in olives, in raisins,
in the ham, smoked ham,
-
then in the end it always turns out
clearly a very festive recipe,
-
very december for us.
-
Okay, my Pedro.
-
We place it here so we can
work it a little here.
-
From there I start to work.
-
And when do I put the butter on it?
-
Anyway, here I show you a little
to do the kneading ...
-
We work this way ...
-
So that the dough relaxes too
and can integrate you ...
-
(Sumito) Do I take a pinch like that
of butter and I put it like that?
-
(Pedro) That is correct.
-
- (Pedro) He begins to knead.
- (Sumito) Okay. You saw how it is.
-
Claudio says this could be done
also with margarine
-
but he commented that if already one
going to make this effort
-
it's okay for one to do it
with good butter
-
because the taste undoubtedly
it is unmatched.
-
So I looked for myself
a very good butter
-
to make this recipe,
-
which is very greasy because from here
I'm going to put all that butter in it ...
-
- The texture gradually changes ...
- Totally, look.
-
Pedro, you have explained to me
something that is very important with the masses
-
which is that they cannot be split,
-
because if I am splitting it,
-
I'm splitting the gluten mesh
what's going on
-
and it will no longer grow
or at least it will not grow as it is.
-
So there are like two mistakes,
correct me if so,
-
- One is to put it like fingers ...
- Or rip it off.
-
... or rip it, exactly.
-
What you have to do is,
literally rub her
-
- just like I'm doing, right?
- Caress her, let yourself be carried away by the dough.
-
But never rip it or let it open
a hole with the tips of your fingers.
-
Pedro, tell me something,
-
How does one know when this is already kneaded
enough, if it's okay, if not ...?
-
Chef, when you feel but tired,
tired, now it is missing.
-
- Seriously?
-Yes.
-
So is this missing
a lot yet?
-
- A lot still.
- Ah good.
-
I stay here.
-
♪ (music) ♪
-
Obviously, when one is recording
such a program,
-
there are things in which one for the cameras
because otherwise it would be very boring,
-
and then turn the cameras back on
and does editing.
-
I have, easy, five or 10 minutes
moving forward, doing this same movement,
-
five or 10 minutes,
-
and this is far from resembling
to another dough that Pedro made a while ago
-
in order to continue with the recipe.
-
Pedro, am I doing something wrong?
-
I mean, because I feel
that I'm already tired.
-
Clear.
-
And this is still far from what ...
-
What happens is that if we spoke
at machine level,
-
You would be speed one
and I would enter at speed two
-
- to put the dough ...
- Come and show me.
-
(laughs) But show me, show me you.
-
Okay, we would start ...
-
What happens is that
when one begins to knead
-
you have to apply a little too
of strength and movements.
-
You know you have
to dance with the dough.
-
- And that's half an hour?
- Yes, chef.
-
- At that speed?
- Clear.
-
Not seeing the size ...?
(laughs)
-
Well they fed me for a reason
with tripe soup ...
-
I have seen skinny bakers.
-
Well, I come from the East, chef,
-
fried fish, tripe soup,
arepa de cambur ...
-
You were only given a pinch.
(laughs)
-
Well it's still missing and if you notice
-
- the dough is already taking another ...
- Yes, it changed.
-
Yes, indeed, it changed.
-
Well then it's question
to give him hand, hand and hand ...
-
We have one here
that is already done.
-
That he had done a little while ago.
-
Bring it to me so we can see it.
-
What is another mass for
we can show you well.
-
But, indeed,
eye, this is really happening,
-
practically in real time,
is what he was telling her,
-
has changed a lot
the texture of the dough
-
in the time we've been like this, rubbing her.
-
- That beauty.
- This is a dough that is resting and--
-
But did this rise or not yet ...?
-
No, this texture would be the step,
well for us to combine ...
-
This mass no longer
we could work it the same
-
because if we don't press it again.
-
We got to this point
after many strokes,
-
there it is clear that this one is missing
a good time hand
-
to get to this point
of this other mass that we have here.
-
What are we going to do with this dough?
-
Portion to stretch and fill.
-
Is this already ready to stretch
or do you have to wait for it to lift?
-
No, this time
let's cut to fill.
-
- Ah, this already raised ...
-Yes.
-
Okay, let me explain something,
-
because this mass that I have here,
after it is well rubbed,
-
one has to let it rest
for 45 minutes,
-
that's what my uncle's audio says,
-
for her to catch air internally,
Well, so that it lifts,
-
- What is this step that we have here.
- That's right.
-
Another point, you can't cut the dough ...
-
- It has to be cut ...
- That's why we have this ...
-
Okay, go ahead.
-
I stay here, punished,
giving, giving and giving
-
until the texture is achieved,
-
but let's do one thing,
while I stay kneading this,
-
Pedro, to buy time
and be able to explain well,
-
take the dough
and make yourself a stretch of the rectangle
-
so that we show
how is the winding done
-
and how the filling is made
of a ham loaf, okay?
-
♪ (music) ♪
-
Pedro, I thought that, really,
not that I was going to be lazy,
-
but more than lazy, yes manageable,
but yes indeed, look how it gets,
-
but you have to give it a lot of hand.
-
Ok, this,
-
also said by Claudio
and by the bakers,
-
I'm going to put it to rest.
-
So that it does not form a scab
by dehydration on the surface,
-
one always leaves it like that, well attached,
-
as, for example, with plastic wrap,
or a cloth, and so on.
-
And this must be left to rest
-
because it will depend
of room temperature
-
until practically
double your size.
-
When this has already doubled in size
is that you are ready for this process
-
that he had here at this moment,
that was just the stretched
-
- from the eastern rectangle, right?
- That's right.
-
Great, let's leave
let this double in size,
-
in fact, you know that in the audio,
-
Claudio tells me that he,
when this point comes,
-
after 15 minutes knead,
and after 15 minutes, knead again,
-
and then he leaves it 45 minutes
to make it double the size.
-
Let's see, I'm going to tell you something
what Claudio told me ...
-
that it was very generous with ham,
-
that you could put any ham,
-
but what if it was smoked ham,
even better,
-
and he told me literally don't wear it
flat as if it were a little blanket,
-
put it wrinkled, I guess it said
that's like that ...
-
- That's right.
- It is right?
-
Yes. That's why we call him an old fox.
-
He told me, when you do this,
it looks like it had more ham.
-
That's right.
-
Usually when you cut it,
He says, "This is full of ham."
-
So, we place here.
-
- Here?
-Yes.
-
Okay, you know then,
the ham is added wrinkled, not flat,
-
that is, one's intuition
is to place the ham like this ...
-
But no...
-
It is like this ...
-
We continue now with bacon,
that I thought I was wearing more,
-
- but he only talks about ...
- three-diagonal, yes.
-
Okay then I imagine
which refers to one here ...
-
one here ...
-
and one here.
-
Three such strips diagonally.
-
Hey, I'm sure right now
a lot of bakers are watching me,
-
because this channel
many people follow him,
-
I apologize for the clumsiness
-
but i'm learning
with you here too.
-
The truth is that I'm enjoying
I think more than all of you
-
And also what is
an honor to make the recipe ...
-
Yeah okay, because, hey, right, because
I have named my uncle Claudio a lot.
-
Claudio Nazoa is a very, very
very, very, very well known in Venezuela,
-
a humorist, a writer,
-
He was a playwright, puppeteer,
-
has been a character
from the world of the arts,
-
of those intellectuals, let's go
to put it like this, what is in my country.
-
Has wonderful anecdotes
with the ham bread in addition,
-
and if you do a search here
on the canal, about a year ago,
-
I just tell him an interview
to Claudio Nazoa who was fabulous,
-
so that they look for it,
"Interview with Claudio Nazoa".
-
Okay, we put it then ...
-
Even, chef, one of the things
more important
-
is that he ordered to cut
the olives on wheels
-
to place it that way.
-
Why is one of the things
more important?
-
Is it that there are people who put it on?
-
Yes.
-
Initially they are placed whole on the bread.
-
Ah well, he says to put it on like this ...
-
And look how curious,
-
told me to grab the raisins
and put them to marinate in red wine.
-
So I did, of course,
I am not going to put the liquid,
-
they just hydrated themselves
in red wine, those grapes ...
-
and I'm also going to add raisins
marinated in red wine.
-
And you told me, Pedro,
when I told you about the recipe,
-
that was a very good idea,
-
I mean, what have you done
also like that ever?
-
Yes, several times
we have done it too.
-
Okay, there it is.
-
♪ (music) ♪
-
It helps me, Pedro, that is,
don't help me, he tells me. (laughs)
-
- First round here, up to here?
- That's right.
-
Why does my uncle talk to me
two more turns?
-
Are these two more laps?
-
Here we do a little pressure ...
-
- Pressure is applied and ...
- We keep folding.
-
- Here we have a ...
- OK.
-
... and we go with the other one.
Exactly, that, there it is.
-
(Sumito) Ah, yes it is two laps.
Two turns, look. OK.
-
Then one has to
pull this tip here ...
-
(Pedro) We finished closing,
if you want that.
-
(Sumito) There it is.
-
Ham bread.
-
- And these corners?
- No, you have to close them.
-
He will do the same decoration
which is in the recipe sound
-
that Claudio Nazoa sent me,
-
who spoke of making a band-aid,
-
and then make him like
some cuts on the sides
-
so that it looks like a spike.
-
♪ (music) ♪
-
I've made the bread, hey, it's heavy ...
-
think that there is half a kilo of ham
-
and like a kilo and a bit of hydrated flour,
-
I mean, what are we talking about?
as easy as two kilos here.
-
Done this here,
-
this obviously has to be given
a while of fermentation.
-
- What will it be, like half an hour?
- Half an hour, approximately.
-
And after half an hour, it goes for an oven
-
and, in fact, in Claudio's recipe
he makes a paper syrup
-
of which we have done
ten thousand times here.
-
That paper syrup
we did it in the bread cake,
-
we did it in the yucca fritters,
-
so many times we've done
a paper syrup ...
-
Claudio did tell me
that is baked at the beginning without syrup
-
and half baked
you put the syrup from the papelón
-
to give the final browning to the bread.
-
Let's let this sit.
-
♪ (music) ♪
-
What a thrill, my first ham plan!
-
Done like this, well,
you helped me a lot.
-
Look, this one passed me two pieces of information
that were very important.
-
One, you must have seen it,
-
when I put grease on the tray
to put it to rest
-
to grow a little more
and put it in the oven,
-
I did not put butter there
If not, I put butter on it, right?
-
And what he explained to me, which is very logical,
-
is that if you put
deep down butter,
-
with the heat of the oven,
butter as it has dairy,
-
ends up like burning
and burning the bottom.
-
That's why we put butter on it
and indeed if you can see down here,
-
look how nice it was,
effectively, the bottom part.
-
The other, which is also important,
-
is that with a fork
we made it like that, little holes,
-
as you can see here,
-
so that the steam comes out
-
and that is important when doing
a good ham bread.
-
This one was baked,
-
what happens is that
I have a big oven there,
-
at 180 degrees centigrade
for about 35 minutes.
-
Now, about 15-20 minutes,
one opens the oven, smears it
-
-that's why it has this spectacular color-
-
with paper,
-
in fact it has like this,
the role that you feel,
-
and it is finished giving
until the last ones are ready ...
-
Let's say yes at 15 minutes
you put the paper on him,
-
about 25 more minutes
of baking.
-
Each oven is different,
-
so you will have to experiment
in the case of your house.
-
Yes it is important because that, in fact,
-
he had also commented to me
Claudio Nazoa when he explained this to me,
-
that one can put heat underneath
if they have convection ovens,
-
but be very careful not to turn on
the top of the oven,
-
in the case of domestic ovens
that also turn on the grid above
-
because there they are scorched
the ham bread.
-
- Let's see how it turned out.
- The moment of truth.
-
The moment of truth, do we bite here?
-
Let's see...
-
That already biting it you see ...
-
Look, look, look ...
-
My first ham bread!
-
And it stayed like that, indeed ...
-
- Do you want, chef?
- Well, chef, we have to try it.
-
Are those situations in which
one cannot avoid
-
eat a ham bread ...
-
Hey okay do it
-
they already have here on the channel
practically the complete cookbook
-
that is needed for christmas.
-
We already have the Hallas,
we have the Christmas leg,
-
we have ham bread,
-
we are recording for
this year too, cream punch,
-
there will be chicken salad
-
-at different times-
-
but for December it will be like
the complete menu of Venezuelan Christmas.
-
- Cheers, my chef.
- Cheers, chef.
-
- Have ...
- Merry Christmas...
-
No Merry Christmas because
It's not Christmas yet
-
and in any case, my chef,
thank you very much for the class.
-
Thank you.
-
♪ (music) ♪
-
I believe that this recipe that
we have made ham bread today
-
is the perfect recipe to understand
the philosophy of this channel.
-
A recipe that brings us together
around the table,
-
that teaches us new techniques,
-
I learned thanks to you today.
-
Tell me in the comments
-
what have you also learned?
thanks to this channel.
-
Subtitles by Jenny Lam-Chowdhury
www.eatingwithmyfivesenses.com