Como hacer Cachitos de Jamón venezolano Paso a Paso - 2019 RECETA EN LA DESCRIPCIÓN

Recipe HERE below in the description Subscribe to our YouTube channel: https://bit.ly/2YfjeoJ ---------------------------------------------- Step-by-Step Baking Course: 👉 https://cursos.horadehornear.com ---------------------------------------------- Cachitos de Jamón are truly Venezuelan, and although I don't know their origin or history, what I can assure you is that they couldn't be missing from the bakeries in my country, no matter how small. As I mentioned in the video on Mi Cocina - Armando Cachitos, "you don't know what you have until you lose it." When I was in Venezuela, I didn't pay much attention to them, but when I arrived in Canada and started missing my homeland and its flavors, I began to imagine that taste, softness, and smell of Cachitos de Jamón. So I began my search for the perfect dough, homemade and with the qualities of a "bakery cachito." After trying my friend Zuney's Cachitos, I said to myself, "This smells like Cachitos." And that's when I remembered the comments of my professor and later colleague Leonardo Larez... "The dough must be well kneaded and not rise too much before going into the oven." And my professor was right after several years of training as a baker working hard in bakeries in my beautiful city of Guayana. Believe me, I've lost count of how many times I've made this dough! Combining recipes, adjusting here and there, even measuring the filling to get them the same size while still allowing me to calculate the costs for selling them... because yes, I've sold a few. In the end, I found it, and it's the one I leave you today with much love. I hope you like it and appreciate the work behind this recipe and video: How to Make Venezuelan Cachitos Step by Step. Venezuelan Ham Pieces (16 pieces) 245g (1 cup) Whole Milk (3.25%) (SEE IMPORTANT NOTE BELOW) 50g (1/4 cup less 2 tsp) Water 100g (1/2 cup) Sugar 8g (2 1/4 tsp) Instant or Dry Yeast 630g (4 1/2 cups) All-Purpose Flour 100g (2) Eggs 7g (1 tsp) Salt 100g (1/2 cup) Melted Unsalted Butter or Margarine FILLING: 500g Smoked Ham 250g Smoked Bacon GLAZE: 1 Egg 1 Teaspoon White or Brown Sugar 2 Tbsp Water ADDITIONAL: Vegetable Shortening Unsalted Butter NOTE!!!!!! If this is your first time making these, or every time you change brands of flour, I recommend: 1. DO NOT use the entire amount of milk from the beginning. Reserve about 4 tablespoons (1/4 cup) and add it at the end, only if the dough requires it. 2. When you start adding the milk at the end, do it little by little, not all at once. 3. The dough should be soft and elastic, but you should adjust the amount of liquid and kneading time according to your location and kneading method. Remember that I made and modified this recipe in Canada, and you may need to make some adjustments if you are located elsewhere. If you want to know how to store raw frozen cachitos and other tricks to help you start making them without so much effort, I recommend watching this live episode where I talk about all this. Follow the following link:    • En Vivo - 😋 PREGUNTAS Y RESPUESTAS Cachito...   Your pastry chef, Rosibel Marin Videos: Ana Teresa Vivas Jose Zurita Caricature: Nestor Marín Edition: AnaTeresa Vivas Music: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b... "Super Power Cool Dude" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b... "Wepa" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b... "Peppy Pepe" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b... Youtube Music: Mia - Jeremy Blake #HoradeHornear #Cachitos #RosibelMarin