- Five, six, seven
and well, well, well, look who came crawling back.
You know you missed me, I missed you too.
Welcome to another episode of Pocha Concha Kitchen!
(upbeat acoustic guitar music)
So listen, we're in a different location because I moved out
into my own apartment,
so this is my tiny little kitchen, it's just this,
just this, which is all that I need.
(speaking in Spanish)
I can't ever say that word.
Pandererias?
I feel like I'm adding Ds in there.
Anyway I went to a couple of bakeries, okay?
While I was there...
(speaking in Spanish)
That's what we're making today.
If you guys don't already know, pan de muerto is
a part of the Day of the Dead celebration in Mexico
and also in the US.
My family and I have celebrated it since I could remember
and my parents are
actually Day of the Dead Mexican-American folk artists
and so I grew up around the art, the food, just everything,
so I'm excited to do this today.
Basically pan de muerto, it's bread.
There's like, they look like tiny little balls on it
but they are actually supposed to represent
the bones of the deceased
and on the top is this main little circle ball,
which represents the skull.
So every single ingredient in this recipe is intentional.
It's intentional for our loved ones who have passed away,
the orange is for the deceased,
the bones are for the deceased, the skull,
it sounds morbid, I get it.
So the reason why we bake
a lot of things like pan de muerto for Day of the Dead is
to put on altars or at the grave site
during the celebration,
which is on November First and Second.
The more dishes that we make that just smell so amazing
and great, the more they will smell them in the afterlife
and it will be easier for them to find us
and I just wanna reiterate that this is
not Mexican Halloween!
I know, you know that I'm not good at making bread recipes.
The first ever Pocha Concha episode was me making conchas,
they turned out hard.
I made rosca de reyes and that was hard too,
so who knows what this is gonna turn out like.
So I'm calling on my ancestors to help me out
with this recipe.
Abuelos, listen, I know that I was your favorite grandchild.
Don't tell anyone else.
That's a lie, they loved everyone.
So I practiced this recipe twice last night,
so that I would get it right
because I don't wanna waste anyone's time, mostly mine
'cause my time's already been wasted by these F boys.
Here's the first thing that we need to do:
we need to proof the yeast.
So I have some warm milk, half a cup of warm milk
that I heated and it has to be 110 degrees.
It's just supposed to feel like a lukewarm bath.
We have two tablespoons of sugar here
and three tablespoons of flour
and one and one half teaspoon of dry active yeast.
So basically the yeast is gonna eat the sugar
and it's gonna expand, so I'm gonna pour this in here
and I'm gonna pour the yeast.
Just gonna whisk it, I have this cute whisker.
It's more like an egg beater actually
but it's fun.
We're just gonna whisk this until it's all blended together
and then we're gonna set it in a warm place.
I'm gonna put it in the microwave
and we're gonna just leave it for 10 minutes
and it's gonna rise.
Make sure you leave it for 10 minutes
because if the yeast does not proof well enough,
long enough, then it will completely throw off
the entire recipe.
This is what I learned 'cause I did it twice last night, so.
(upbeat guitar music)
All right, so a cool part of this recipe is
that we're gonna zest some oranges.
This is gonna have an orangey flavor to the bread,
which I know is a little different
but the oranges really represent the deceased loved ones
and also if you notice,
within the Dia de los Muertos kind of celebration,
there's a lot of orange representation there in the...
I forgot what it's called.
They're called cem...
Si...
Cempasulchil?
(bell dinging)
Cempasulchil.
(bell dinging)
Marigolds
and so there's a lot of those kind of notes of orange
and everything and everything means something
and that's what I love about my culture
and the celebration.
So I found a little zest tool, zester tool,
I don't know what it's called.
Microplane?
I never ever knew that's what it was called.
Wingardium leviosa!
No, she's canceled.
She is canceled, put that in there.
So we're gonna zest two whole oranges.
(Maya hums)
Ah, you smell that?
You smell it?
It smells like oranges, naranjas.
This is my Dora impression,
I know I did this in my last video.
Mira las naranjas!
Mm!
Delicioso!
Num num num num num!
Hire me, Nickelodeon.
And make sure to not zest too much
'cause we don't want that white part there
'cause it's very bitter.
So make sure you're just zesting the orange part.
Anyway, just you know what?
Zest.
Here we go everyone, this is the moment of truth.
We have our yeast mixture.
It looks like this.
It is very foamy, smells like it's gonna do something.
So basically, all the videos that I've seen,
all the old school videos of them making
the actual pan de muerto, they dump it out on the table,
I don't have a standing mixer.
So I'm gonna dump this all out on the table.
I'm going to make a little hole here como asi.
So the thing is, for this is like, you have to place
in the ingredients little by little, one by one
and so first we're gonna put in the yeast here,
right in the middle.
We have four eggs that we're gonna put in.
Okay, one egg
and I'm just gonna mix it.
If you love to play with kinetic sand
or get your hands dirty, this is a perfect moment for you.
I saw someone sprinkle this on the outside,
so I'm gonna sprinkle our mixture, salt, sugar,
our seed mixture, all around here,
so that when I pull it all together, I can evenly mix it.
Why is this turning out worse than what I did last night?
They got the second egg, baby.
We're gonna mix, ooh we love it, we love a good mixture.
Add some of the butter.
We wanna make sure this butter...
(butter squelching)
We wanna make sure this butter is warmed up.
Now I'm just gonna fold everything together.
This is where it gets a little messy.
It's gonna look like a complete disaster at first
and then eventually it's gonna all group together
and it's not gonna be sticky.
The thing with this is you've gotta have patience,
so we're gonna come back when all of this is ready to go.
So we'll see you in a little bit.
So now is the fun part, you guys.
You know the zest that we did?
There was a little zest for life.
We're gonna put that in here and what I like to do is
just, I like how I act like I do this all the time.
I like to rub it like this 'cause it turns a different color
and you can smell it, it smells great.
I like to also fold it in,
give it a little pat,
give it a little pat.
(static crackling)
Hey guys, welcome back to my Australian talk show.
So today we're making pan de muerto.
I'm so excited to make this because as a Latina growing up
in Australia slash New Zealand, I did not have
access to a lot of traditions, traditional dishes
or celebrations in general.
You know what I have noticed since living alone?
I talk to myself a lot more.
I'm pretty funny.
So what we're looking for with our dough is
the window pane kind of thing, where if you stretch it
light enough you can almost see through it.
You can see the light through it.
That's when you know it's good to go.
So what we're gonna do with this dough,
we are going to put it in a bowl that is oiled up
and we're gonna put a moist towel over it
and we're gonna store it in a warm area
and you can store it in your oven or in your microwave
and you're gonna leave it there for an hour and 30 minutes,
so it can rise.
Hi, I'm Maya, I'm auditioning for the part of the girl
who molds the dough into the shape of the pan de muerto.
Action.
So we're gonna put some flour here.
I've already shaped these two into the shape that we need
it to be, which is just round.
Basically you're just making a circular shape.
You wanna separate two loaves here, this is gonna be
loaf one, loaf two.
Go ahead and give it a good tap.
Make sure you do that and if it sounds good to you,
then it's good to go
and then you wanna separate them more
into six little
things here.
One of them is going to be the skull,
it's gonna be on the top.
These other two are going to be the bones of the bread.
If that makes sense, cool.
We're gonna roll this.
We're gonna take a little basting brush thing and some water
and we're going to dip it
and we're gonna get this a little bit wet.
Place this on top like this.
Boom.
I'm gonna mold this into how I want it to be
'cause right now it's looking a little bit droopy.
I'm gonna place a moist towel over it
and let it set for an hour.
So with the oranges that we zested before,
we're going to use this to make the orange glaze
and the orange glaze is
going to be a glue
for the sugar that we're gonna put on top.
We're going to squeeze these,
we're gonna put a strainer here.
We're gonna squeeze and juice.
Hoo, I'm exhausted.
And now what we're gonna do is
we're gonna add the sugar
and we're gonna add the orange zest.
(upbeat music)
So now these have risen, now we're gonna put these
in the oven for 35 minutes to bake
and then take them out and there's gonna be deli chance,
so let's do it.
Hey Vogue, Architectural Digest or Vanity Fair.
Welcome to my apartment, you've never been here before.
Here's my tour, while our bread is baking.
This is my kitchen, don't show this part, don't show it.
This is a beautiful section that I like to call my stove
and this is a cute microwave that I got
and there's all that stuff.
That's not, stop.
Here's my living room, this is it.
This is, look at this area, don't look at that please.
That's not anything, I'm waiting for my couch.
Here are other things, there was an earthquake last week
and this fell off.
Here's my window.
This is an alley.
Thank you guys so much for coming, I'll show you the door.
Please leave.
Get out and never say that you were here.
What, it's been 35 minutes?
Our bread is ready.
Let's take it out of the freaking oven.
Wow!
(pots banging)
That didn't happen.
Look at all that
and now it's time to let this cool
and then we're gonna put the orange glaze on and the sugar
and then we're gonna be freakin' done!
We're gonna be done!
It's over!
We're breaking up, cut.
(upbeat music)
We did it, I can't believe we did it.
Now is the time to put the orange glaze on
and sprinkle the sugar.
Make sure we get an even coat of the orange glaze,
so that the sugar can stick all over.
Oh my god, this smells so good.
(Maya slurps)
Hey guys, I'm Maya Ross, Bob Ross' long lost daughter.
Did you guys know that I'm actually an artist when,
I'm not gonna finish that.
This entire video is just jokes that don't land.
Now we are going to
sprinkle some sugar.
Wow!
(Maya gasps)
This is crazy.
I grew up with this bread, I've eaten this bread before
and I'm seen it in the bakeries
and to actually freaking be able to make it is,
I can't even right now.
(upbeat Mexican music)
It's here, pan de muerto!
Now I can put this on my altar and my ancestors will know,
she made that for me.
I did with love, carinno and all of the above.
That was the cutest thing I've ever said
in my entire life.
All right, so now I get to taste it.
I got my cafecito here.
Here we go.
I'm gonna dip it in the cafecito.
Oh my god!
That's really good.
It's a little burnt at the bottom but the texture is great.
It's moist, not too moist.
It's very soft and I can taste the seeds,
I can taste the orange flavor.
This is so good, this is perfect to have your cafecito,
your Abuelita chocolate, your Ibarra chocolate.
Thank you guys so much for watching.
This was such a treat to make and it's so delicious
and thank you so much for watching
and continuously being on my journey with me
on this Pocha Concha Kitchen,
so until next time,
good on ya.
(upbeat Mexican music)
- [Child] Pero Like.