Hola amigos, feliz inicio de semana, espero que se encuentren bien, el día de hoy les enseñaré mi receta de un clásico navideño venezolano, un delicioso, suave y esponjoso pan de jamón, una receta deliciosa ideal para acompañar todos nuestros platillos navideños, espero que esta receta les guste, sin más nada que añadir, comencemos.
Hello friends, happy start of the week, I hope you are well, today I will show you my recipe for a Venezuelan Christmas classic, a delicious, soft and fluffy ham bread, a delicious recipe ideal to accompany all our Christmas dishes, I hope that you like this recipe, without anything else to add, let's get started.
Los ingredientes principales para esta preparación son:
Para la masa:
- 800 gr de harina de trigo todo uso.
- 1 Huevo.
- 1 Cucharada de levadura granulada.
- 1 Taza de agua.
- 300 gr de leche en polvo.
- 4 Cucharadas de azúcar.
- 3 Cucharadas de mantequilla.
- ½ Cucharada de sal.
Para el relleno:
- Jamón ahumado.
- Tocineta.
- Pasas.
- Aceitunas rellenas.
The main ingredients for this preparation are:
For the mass:
- 800 gr of all-purpose wheat flour.
- 1 egg.
- 1 tablespoon of granulated yeast.
- 1 cup of water.
- 300 gr of powdered milk.
- 4 tablespoons of sugar.
- 3 tablespoons of butter.
- ½ tablespoon of salt.
For the filling:
- Smoked ham.
- Bacon.
- Raisins.
- Stuffed olives.
En una bandeja o bowl añadimos 4 cucharadas de azúcar, 1 cucharada de levadura, 300 gr de leche en polvo, 3 cucharadas de mantequilla, 1 huevo y comenzamos a añadir poco a poco la harina de trigo mientras mezclamos con las manos, seguimos añadiendo harina de trigo hasta formar una masa con consistencia firme, una vez logrado esto debemos dejar reposar la masa por 30 minutos.
In a tray or bowl we add 4 tablespoons of sugar, 1 tablespoon of yeast, 300 grams of powdered milk, 3 tablespoons of butter, 1 egg and we begin to add the wheat flour little by little while mixing with our hands, we continue adding flour of wheat to form a dough with a firm consistency, once this is achieved we must let the dough rest for 30 minutes.
Pasado el tiempo de reposo, el gluten se habrá relajado y la masa estará mucho más suave, añadimos una cucharada de mantequilla y el objetivo es amasar hasta integrarla por completo a la masa, al final obtendremos una masa muy elástica, suave, firme y nada pegajosa, añadimos un pequeño chorro de aceite e integramos, estos ayudará a que la corteza de la masa no se reseque, luego de eso debemos dejar reposar por 30 minutos más.
After the resting time, the gluten will have relaxed and the dough will be much softer, we add a tablespoon of butter and the objective is to knead until it is completely integrated into the dough, in the end we will obtain a very elastic, soft, firm and nothing dough. sticky, add a small jet of oil and integrate, these will help the crust of the dough not dry out, after that we must let it rest for 30 more minutes.
Pasado el tiempo de reposo con ayuda de un cuchillo dividimos la masa en varias porciones del tamaño que deseemos utilizar, en mi caso haré 2 panes de jamón grandes y 4 pequeños, tomamos una de las porciones y le otorgamos forma alargada con las manos, colocamos sobre una superficie enharinada y con ayuda de un rodillo aplanamos, una vez aplanada la masa añadimos el jamón, tocineta, pasas y aceitunas, cabe destacar que las cantidades para el relleno son al gusto, ahora solo resta cerrar la masa enrollándola sobre sí misma, una vez hecho esto lo colocaremos sobre la bandeja donde hornearemos previamente enharinada o aceitada, una vez hechos todos los panes les esparcimos un poco de mantequilla por encima y los dejamos reposar entre 1 hora y media o 2 horas antes de hornear.
After the resting time with the help of a knife we divide the dough into several portions of the size that we want to use, in my case I will make 2 large and 4 small ham loaves, we take one of the portions and give it an elongated shape with our hands, we place On a floured surface and with the help of a rolling pin we flatten, once the dough is flattened we add the ham, bacon, raisins and olives, it should be noted that the quantities for the filling are to taste, now it only remains to close the dough by rolling it on itself, Once this is done we will place it on the tray where we will bake previously floured or oiled, once all the breads are made we spread a little butter on top and let them rest for between 1 hour and a half or 2 hours before baking.
Una vez pasado el tiempo de reposo los panes habrán doblado su tamaño, precalentamos el horno a 150º por 5 minutos, introducimos los panes y subimos la temperatura del horno a 200º, es importante estar al pendiente de los panes y cuando los mismos comiencen a dorar los retiramos del horno y les esparcimos un poco de huevo crudo por encima para que adquieran un brillo intenso, los volvemos a introducir en el horno y esperamos a que se doren.
Once the resting time has passed, the loaves will have doubled in size, we preheat the oven to 150º for 5 minutes, insert the loaves and raise the oven temperature to 200º, it is important to be aware of the loaves and when they begin to brown We remove them from the oven and sprinkle a little raw egg on top so that they acquire an intense shine, we return them to the oven and wait for them to brown.
Y de esta manera nuestros panes de jamón están listos para servir y disfrutar, es un pan con una combinación de dulce y salado impresionante ideal para acompañar todos nuestros platillos navideños, espero que esta receta sirva de guía para sus preparaciones, gracias por pasar, espero que les haya gustado esta receta, nos vemos en el siguiente post, hasta la próxima.
And in this way our ham breads are ready to serve and enjoy, it is a bread with a combination of impressive sweet and salty, ideal to accompany all our Christmas dishes, I hope this recipe serves as a guide for your preparations, thank you for stopping by, I hope that you liked this recipe, see you in the next post, until next time.
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Thank you for your support, I am very glad that you liked it! Greetings.
This looks to die for truthfully, I might just try to recreate but I am scared I wouldn't execute properly.
I encourage you to try it, once you manage to obtain a soft and elastic dough, the rest is easy, greetings
I will soon enough, it looks worth it.
Thank you.
Wowww.... The food look delicious.
thank you for sharing.
I'm very glad that you liked it, thank you very much for commenting, greetings
You're welcome. 😊😊
Amigo te felicitó, sensacional pan de jamón se ve super rico. Gran receta.
Me alegra mucho que te haya gustado! gracias por comentar, saludos.
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