Venezuelan Christmas Food

[Anonymous No.9784891]

It's December, /ck/. And that means it's time to make some Pan de Jamon.

Here I have 21 oz of bread flour mixed with 2 tsp of salt in one bowl. In the measuring cup I have 7 oz of warm whole milk, 7 oz of warm water, 2 tbsp sugar, 2 tbsp melted butter, and 1 1/2 tbsp active dry yeast which. At this point the liquid has been mixed up for a few minutes and the yeast has started waking up.

[Anonymous No.9784902]

Ingredients mixed together and kneaded for 10 minutes. The dough has now been left to rise.

[Anonymous No.9784950]

>>9784891
>Venezuelan Christmas Food
Is that the one time of the year Venezuelans are allowed to have food?

[Anonymous No.9784977]

>>9784950
My part of the family left Venezuela before it went to shit. You can probably find more traditional Venezuelan food in the US than in Venezuela nowadays.

[Anonymous No.9785019]

Dough has risen nicely, time to prepare the filling

[Anonymous No.9785307]

The filling will consist of:
>3 tbsp (more or less) of grated papelon*
>12 oz of raisins
>18 oz of pimiento stuffed manzanilla olives
>2 lbs of ham

*A type of unprocessed sugar. You can probably find it in the hispanic aisle in most supermarkets, either in cubes or conical "piloncillos". Just make sure to get the pure sugar ones and not the shitty Mexican ones cut with palm oil.

[Anonymous No.9785312]

Roll the dough out nice and thin.

[Anonymous No.9785320]

Sprinkle on one tablespoon of papelon, one third of the raisins, and one third of the olives. In the first layer, I like to put down a line of olives on the bottom of the dough so that the final product will have at least one bite of olive in the center of each slice.

[Anonymous No.9785323]

Add one pound of ham.

[Anonymous No.9785324]

Sounds interesting. Looking fwd to it.

[Anonymous No.9785329]

Another layer of papelon, raisins, and olives.

[Anonymous No.9785335]

The second pound of ham.

[Anonymous No.9785339]

Final layer of papelon, raisins, and olives.

[Anonymous No.9785343]

>>9784977
Wait a minute... I thought Chavez "saved" the shit out of Venezuela with socialism? Am I mistaken? Surely it's a paradise on Earth, now, right?

Regardless, carry on with your recipe.

[Anonymous No.9785345]

And roll that bad boi up.

[Anonymous No.9785354]

The dough is now in the second resting period.

>>9785343
We left before Chavez came to power. That bastard destroyed the country, the only reason the collapse came after he died and not during his reign was the timing of the crash in oil prices.

[Anonymous No.9785363]

>>9785354
>That bastard destroyed the country
You think there's any chance of recovery, or are they just perma-fucked now?

Regardless, interesting recipe, dude. Looking forward to seeing the end result.

[Anonymous No.9785383]

thanks for posting op, this is looking like something my family would enjoy. watching dis thread

[Anonymous No.9785397]

>>9785363
The government is showing no signs of improving anytime soon. But even if a perfect, non-corrupt democratic government magically materialized tomorrow, so much damage has been done that you'd be looking at multiple generations pretty much lost before the country could recover. The current generation of youth has never lived in a free country and have never known anything other than living in shit.

[Anonymous No.9785581]

Slashed the top and brushed with a beaten egg. Placed into a 375F oven. I'm going to let it go for around 40-45 minutes, but I'll take its temperature to make sure the middle gets cooked.

The slashes are meant as a serving guide. Sometimes, in an attempt to avoid seeming greedy, people will try to take a very thin slice of whatever you're sharing. But a thin slice of pan de jamon will fall apart. It MUST be eaten in thicc, generous portions to be properly appreciated.

[Anonymous No.9785671]

>>9785581
Looks good.

[Anonymous No.9785778]

>>9785581
>Don't forget the olive! ;)

[Anonymous No.9785845]

At 40 minutes, internal temp was still below 130, so I've lowered the oven to 350 and I'm baking a bit longer.

[Anonymous No.9785891]

Love pan de jamon! I usually put bacon in mine, el mio!

[Anonymous No.9785901]

>>9785891
I sometimes do that as well, or sometimes just a bit of jamon serrano if I have it on hand.

[Anonymous No.9785930]

looks cash my Venezuelan senpai! Do post the results here for gringos to grab the nylon!

[Anonymous No.9785946]

How is this served? Is it a main course for lunch or breakfast, or a side for dinner, a snack between meals?

[Anonymous No.9786023]

Finally baked to my satisfaction. I was aiming for an internal temp of 190, which is a bit of a guess so I'm hoping I didn't overdo it. Regardless, I think I'll have to revise my recipe to use a lower baking temp for a longer time, at least when making a really big one like this. We'll see when I cut into it.

Unfortunately, I made this loaf to bring to work tomorrow, so I won't have a money shot until then.

>>9785946
All of the above.

[Anonymous No.9786062]

>>9786023
that looks like a giant cock, complete with the tip peeking out of the foreskin.

I bet that thing is really good though. Nice job

[Anonymous No.9786099]

>>9784891
Start eating your snimsls zoo monkey bro

[Anonymous No.9786103]

>>9785307
Fuck you idiota. Piloncillo is better than your estupido so called papelon

[Anonymous No.9786108]

>>9785354
Where are you living sucio inmigrante?

[Anonymous No.9786109]

>>9786103
When I'm cooking or baking and I need sugar as an ingredient, I want it to be made of just sugar. Not sugar + filler.

>b-but it's easier to grate
Stop being lazy.

[Anonymous No.9786116]

>>9786108
Burgerland.

[Anonymous No.9786131]

>>9786116
So, are you sucking jew cocks for heroine?

[Anonymous No.9786137]

>>9786131
No, I'm a software developer.

[Anonymous No.9786144]

>>9786137
Are you eating that sugar cock tonight? In Miami?

[Anonymous No.9786151]

>>9786144
I don't live in Florida.

[Anonymous No.9786187]

>>9784891
show us final product, please

[Anonymous No.9786208]

Nice thread dude. I hope to see it sliced tomorrow.

[Anonymous No.9786233]

>>9784891
i hate ham, though, but this looks good. maybe i make with some othe rmeat instead, thank you.

ANd also, are you white?

Do you have a sister?

[Anonymous No.9786235]

>>9785778
appreciated

[Anonymous No.9786247]

>>9785312
Damn dude, how did you get your dough rolled out so nicely? Whenever I try to roll out bread flour based dough, the thing just keeps retracting. It takes me a long time, and a lot of strength, to get that cunt rolled out enough for something pizza-size.

[Anonymous No.9786283]

>>9786233
Thanks m8. I'm white, but I have no sister. Sorry.

>>9786247
The trick to rolling out dough is to let it rest first so the gluten can relax. If it's seizing up/retracting, let it sit for five minutes or so and it will loosen up again. I also find it helpful to periodically flip it over. This holds true not just for yeasted dough like this one, but for anything made from wheat.

[Anonymous No.9786348]

>>9786283
>Venezuelans
>White
!Estofado de pitbull quedó delicioso! Fuck off back to your country and die.

[Anonymous No.9786354]

>>9786348
You seem upset, friend.

[Anonymous No.9786446]

>>9786023
show us a sliced version of the cooked inside

[Anonymous No.9786476]

>>9786247
>Whenever I try to roll out bread flour based dough, the thing just keeps retracting.

The key to success is as follows:
-roll out your dough
-let it rest for 10 minutes
-roll it out some more
-let it rest for 10 minutes
repeat as needed until your dough is where you want it.

[Anonymous No.9786547]

>>9785891
Put your dick inside a hot one mate

[Anonymous No.9787368]

If the thread is still up 13 or so hours from now, I'll post the crumbshot.

[Anonymous No.9788135]

>>9786023
sounds really fucking good, wish I could see a cross section

[Anonymous No.9788543]

I had a realization that there is basically no way I would be able to carry this whole loaf into my car, drive to work, and get it into the building, up the stairs, and into the room where it will be eaten all without dropping/breaking it. So I decided to cut it in half and wrap it up for transport. This allowed me to get a shot of the cross-section.

[Anonymous No.9788546]

>>9788543
I waited all night for this. Looks like shit.

[Anonymous No.9788547]

>>9788543
You must have tasted a slice too? It looks good!

[Anonymous No.9788551]

>>9788546
lol

[Anonymous No.9788552]

>>9788547
I'm on a strict diet so I won't eat anything until midday but it smells like it's supposed to so I'm pretty satisfied with it.

[Anonymous No.9789524]

>>9784891
>Venezuela
>Food
Pick one OP.

[Anonymous No.9790013]

The pan de jamon was a success at work. There was a pretty big crowd swarming over it and I don't think there will be any left by the end of the day. I was pretty happy with the taste.

[Anonymous No.9790150]

>>9788543
i'm definitely making this for my family for christmas, we're all crazy for olives. thanks for the quality content OP

[Anonymous No.9790208]

You scored the dough too deep before baking it, it looks really good though
t. venezuelan

[Anonymous No.9791297]

>>9790150
>>9790208
thanks m80s