-
Look, I love you all so much
-
that after almost a year
recording here on the YouTube channel,
-
I started studying again.
-
I have never made Pan de Jamón.
-
Pan de Jamón
(Traditional Venezuelan Ham Bread)
-
So I started to study
how to make Pan de Jamón
-
because that's what
I'm going to teach you today.
-
COOK
-
SUBSCRIBE
-
SHARE
-
COOK, SUBSCRIBE, SHARE
-
... the 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 Venezuela, my country,
-
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
-
with all the details
just as he explained it to us.
-
As I told you, I had never made
Pan de Jamón,
-
sometimes, I helped my dad,
but the truth is I'm not a baker,
-
so I'm going to get help from someone
who knows a lot about bread making,
-
the chef of Sumo Gusto,
my place here in Chile.
-
His name is Pedro Castillo
and he's very good at bread making.
-
Let me call him... Pedro!
Can you come here, Pedro?
-
- Hey, Pedro...
- Yes, what did I break? (laughs)
-
Do you mind being on television?
-
- No, not at all.
- Great.
-
This is Pedro Castillo.
-
Pedro is a very good baker
and he knows a lot about bread making.
-
Pedro, I'm going to try
to make Pan de Jamón
-
but if I screw up, you can give me a hand.
-
Yes, of course.
-
I'm going to ask Pedro to stay here
-
but 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 wear,
if we are together, a mask.
-
Here, we are always wearing masks, hats,
and following all sanitary measures.
-
But we are recording for you,
-
and to be recording a program
wearing a mask, it's impossible.
-
I can assure you that none of us
at this moment has any problem.
-
So, please forgive me,
-
but I'm going to ask Pedro
to take off his mask
-
because we are recording a TV program
-
and this program is not only
for this period of pandemic,
-
but for eternity, so that everyone,
including your children and grandchildren,
-
can also learn how to make
Pan de Jamón.
-
Pedro, this is the first time I'm going
to say something that I've never allowed--
-
Well, chef, if this is my first time
on television,
-
they should at least see me.
-
Greetings to the people of Cumaná
who are watching.
-
Look, Pedro, I'm going to lean on you
because I'm nervous, okay?
-
The amounts for the recipe,
-
which I have them here as a reminder,
-
you also have them.
-
The quantities showing
on the Youtube channel
-
-- when you hit the little arrow --
-
they are two times the amounts
that I've got here.
-
I mean, you have a recipe there
for 1.5 kilograms of flour
-
and I have a recipe here
for 750 grams of wheat flour.
-
What's the first thing
that Claudio explained to me?
-
That you'll have yeast,
-
and this yeast needs to be activated
with a little bit of water
-
and, as it's commonly done when baking,
you add a little bit of sugar.
-
- Right?
- That's correct.
-
If the yeast is good,
-
it'll do its job,
even if you don't activate it,
-
I mean, if you add yeast to a dough
this will just do its job,
-
like consuming
all the existing carbohydrates,
-
produce air and the whole process
of fermentation that is generated.
-
The reason why we add
a little warm water to a yeast
-
to activate it, which is what I'm doing,
-
it is fundamentally to see
if there is indeed activity.
-
We add the yeast to the water,
wait a while,
-
and if we start to see a foam,
-
then we can say that the yeast is good.
-
What would be terrible
is that when we're making bread,
-
we add the yeast,
-
the yeast was dead,
-
and we do not understand
why the bread didn't rise.
-
This yeast proofing is what tells us
that we're on the right track.
-
Correct me,
if I'm not on the right track--
-
You can even use some of the sugar
to activate it faster...
-
If Pedro is saying it,
we'll add a little bit of sugar.
-
Remember that yeast
-
is an organism that needs to be fed,
-
and it feeds on sugars,
the sugars that are in wheat flour.
-
If you give it a little bit of sugar,
-
you are giving the yeast some food,
-
and if you give it at a good temperature
-
-- anything over 20-25 degrees Celsius --
-
you have all the conditions
for the yeast to begin to activate.
-
- Right?
- That's right.
-
Claudio says we should make his recipe
-- I am respecting his recipe --
-
with warm milk.
-
While it's warming up,
I have here, as I told you before,
-
half of what is in the original recipe
that Claudio sent me.
-
We add the flour...
-
He told me that it's important
to shape it like a little volcano
-
-- he's referring to the table
where we'll work the dough --
-
so with my flour shaped like a volcano,
we add the milk...
-
- Is this sugar ...?
- Yes, yes, it's all measured.
-
This recipe uses a lot of sugar.
-
It's slightly sweet,
so the bread is extraordinary.
-
Yeah, quite a lot.
-
And, the salt.
-
I'm following the steps exactly
as Claudio explained them in the audio.
-
Okay, my dear Pedro, tell me here.
-
What do we add first?
-
Yeast, milk with sugar, or the egg?
-
You can place them here
or we can beat the eggs in the milk.
-
- The egg in beaten with the milk?
- Yes.
-
Because they are all liquid
and then the dry...
-
I follow what you're telling me.
-
Here I have milk, sugar, salt...
The whole egg, including the white?
-
- That's right.
- A whole egg.
-
They are approximately 80 grams of egg.
-
Okay. And sugar?
-
Sugar, 125 grams, and 5 grams of salt.
-
Okay, this is clear.
-
There we have it.
-
Come closer and take a look at
how this is already foaming.
-
You can see it clearly
and it happened during this time.
-
That foam that's being formed on the yeast
-
is telling us that there's activity
and the gas is coming out.
-
This just tells me that
the yeast is good and alive,
-
and this is the reason
why we do this initial test.
-
Once done that, we have the flour here.
-
- Do we just add it all?
- Yes.
-
We incorporate the milk
and the egg to the flour...
-
- Everything?
- Everything.
-
- For sure?
- For sure.
-
Okay.
-
You can call a friend
but your friend is already here.
-
- And this one also the whole thing?
- Yes.
-
- Okay, like this?
- That's right.
-
It is very important because,
then, we are going to integrate the butter
-
once you have a uniform
and homogeneous dough.
-
Yes, in fact, Claudio insisted a lot
that I make the dough first
-
- and then add the butter.
- That's right.
-
He told me that if I added butter
at the beginning,
-
to this mix,
-
the dough wouldn't proof
the way it should.
-
That it is important to add it later.
-
The recipe indicates that
we keep 250 grams of flour separately,
-
so that if the dough is still wet,
we can add a little bit more flour.
-
Okay, here we're forming our dough.
-
What's happening here?
-
I'm making a classical dough
with the required humidity
-
-- from the milk and the egg --
-
and once you've made the dough,
-
there is yeast,
-
and that yeast begins to feed,
to feed on the flour,
-
and it starts to do its job,
which is to produce alcohol,
-
that alcohol will disappear
during baking, and gas.
-
Therefore, the goal is to trap
these bubbles within the dough
-
and, this way, the dough will rise.
-
♪ (music) ♪
-
Tell me, Pedro, once we have this dough...
-
Okay, let's remove this board
so that we can start kneading it.
-
This is so cool, thanks to you,
-
and the innumerable times
that you requested this recipe,
-
I'll end up learning also
how to make Pan de Jamón.
-
Let's see how we do it.
-
By the way, I will mention
something important
-
that Claudio told me in the audio.
-
This is not cheap,
-
this is actually
quite an expensive recipe
-
and you must keep this in mind.
-
Because this Pan de Jamón
-
must have a generous amount of olives,
raisins, ham, smoked ham...
-
so this is clearly
a recipe for the holidays,
-
or for December, in our case.
-
Okay, my dear Pedro.
-
We place it here,
so that we can work it out.
-
Here I start kneading.
-
When do I incorporate the butter?
-
Okay, let me show you
how to do the kneading.
-
We work it this way.
-
So that the dough relaxes
and we can start incorporating...
-
(Sumito) Do I take like this pinch
of butter and add it like that?
-
(Pedro) Right.
-
- (Pedro) Now, begin to knead.
- (Sumito) Okay. You all saw it.
-
Claudio says you can also use margarine
-
but he commented that
if you're going to make all this effort,
-
it'll be better if you do it
with a good butter
-
because it gives it an incomparable taste.
-
So I decided to get a very good butter
to make this recipe...
-
which is very greasy because
once I've incorporated all this butter...
-
Gradually, the texture
will start changing.
-
Totally, look.
-
Pedro, you told me something
very important about the dough:
-
That we shouldn't break it
when kneading it
-
or, otherwise, I'm breaking
the gluten mesh that is forming
-
and it will no longer rise
or not as much as expected.
-
There are two mistakes,
please, help me here,
-
- one is to insert your fingers...
- or rip it.
-
... or rip it, exactly.
-
What you should do,
literally, is massage it,
-
like I'm doing now, right?
-
Caress it, let yourself
be carried away by the dough.
-
Okay. (chuckles)
-
But never rip it or make holes
with the tips of your fingers.
-
Pedro, tell me something,
-
how can you tell if you have
kneaded enough, that this is ready?
-
Chef, when you start feeling very tired,
you still have a long way.
-
- Seriously?
- Yes.
-
So, this one still has a long way to go?
-
- A long way.
- Oh, okay.
-
So I stay here.
-
♪ (music) ♪
-
Obviously, when we're recording
this type of program,
-
there are times when we stop the cameras
or, otherwise, it would be very boring,
-
and then turn the cameras back on,
and edit the footage.
-
I have been kneading this way,
possibly 5-10 minutes,
-
5 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'm feeling exhausted.
-
Of course.
-
And this is still far from...
-
If we're going to translate this
to machine levels,
-
you would be speed one
and I would enter at speed two...
-
- to make the dough...
- Come and show me.
-
(laughs) Okay, show me.
-
Okay, we would start...
-
When you begin to knead,
-
you have to apply
some force and movement.
-
You have to dance with the dough.
-
- And like that for half an hour?
- Yes, chef.
-
- At that speed?
- Of course.
-
Can't you see the size of...?
(laughs)
-
They fed me with mondongo soup--
(Traditional Venezuelan tripe soup)
-
I have seen skinny bakers.
-
Yeah, but I come from
the East (of Venezuela), chef,
-
fried fish, tripe soup, arepa of banana...
-
They only fed you pizca andina.
(Traditional soup from the Venezuelan Andes)
-
It still needs some work but you can see
that the dough is already taking another--
-
Yeah, it changed.
-
Yeah, indeed, it changed.
-
So we just have to keep kneading,
kneading, and kneading...
-
We have one here
that Pedro did a little while ago.
-
Bring it so we can see it.
-
It's another dough,
so that we can show it to you.
-
But, indeed, this is really happening,
practically in real time,
-
and as he was saying,
-
the texture of the dough
has changed a lot,
-
from the time we started
kneading it this way.
-
- What a beauty.
- This is a dough that has rested and--
-
But did this rise or not yet...?
-
No, this is the texture we want
for us to start building...
-
We can't knead this dough again
-
or we'll make it tigher.
-
So, we got to this point
after kneading it for a while.
-
there it is clear that this one is missing
a good time hand
-
You can see that this dough still needs
a lot of work to be like this other one...
-
What are we going to do with this dough?
-
We divide it so we can start
rolling and adding the filling.
-
Is this one ready to be rolled
or do you have to wait for it to rise?
-
No, we're going divide it,
roll and add the filling.
-
- Ah, so this dough has risen...
- Yes.
-
Okay, let me explain something.
-
This dough that I have here,
after you finish kneading it,
-
you have to let it rest for 45 minutes
according to uncle's instructions,
-
so that, internally,
it'll get air and rise.
-
- This is the step that we have here.
- That's right.
-
Another point, you can't stretch
and break the dough...
-
- It has to be cut ...
- That's why we have this ...
-
Okay, go ahead.
-
I'll stay here kneading again,
again and again,
-
until the desired texture is achieved.
-
but let's do one thing,
while I keep kneading this,
-
Pedro, to buy time
and be able to explain it well,
-
take the dough
and roll it into a rectangle,
-
so that we can show the rolling
and the filling for a pan de jamón.
-
♪ (music) ♪
-
Pedro, I didn't think this was going
to loosen up but it'll be manageable,
-
but yes, indeed, look how it gets,
-
although you have knead it a lot.
-
Ok, this
-
-- also said by Claudio
and other bakers --
-
needs to rest,
-
and to avoid having a dry surface
due to the dehydration,
-
you cover it carefully with, for example,
a plastic wrap, a kitchen cloth, etc.
-
And this must be left to rest
-
because it will depend
of the room temperature,
-
until it duplicates its 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