Cookingdom Level 89 - Pan de Jamón
The ultimate guide for Cookingdom Level 89 Pan de Jamón, helping players master the cooking adventure of Cookingdom.
Cookingdom Level 89 Walkthrough Video
Cookingdom Level 89 Walkthroughs & Guide
Welcome to Cookingdom Level 89, where your mission is to craft the perfect Pan de Jamón using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.
This walkthrough gives you the exact steps to succeed in Cookingdom Level 89, detailing every ingredient, action, and placement needed.
Ingredients Needed
| Ingredient | Quantity | Notes |
|---|---|---|
| Yeast | 1 packet | For leavening the dough |
| Sugar | 2 tbsp | To activate the yeast and sweeten the dough |
| Warm Water | 1/4 cup | For activating the yeast |
| Flour | 3 cups | All-purpose flour for the main dough |
| Salt | 1 tsp | For seasoning the dough |
| Milk | 1/2 cup | Adds richness to the dough |
| Egg | 2 | One for the dough, one for the egg wash |
| Butter | 3 tbsp | Softened, for the dough |
| Sliced Ham | 1 lb | The primary filling ingredient |
| Bacon Strips | 8 strips | Adds a smoky flavor |
| Green Olives | 1/2 cup | Pimento-stuffed, for a briny taste |
| Raisins | 1/2 cup | For a touch of sweetness |
Step 1. Prepare and Proof the Dough
Activate the yeast by mixing it with warm water and sugar. In a separate bowl, combine flour, salt, milk, one egg, and softened butter. Add the activated yeast mixture and knead until a smooth, elastic dough forms. Cover and let it rise until doubled in size.
Tip: Ensure the dough is well-kneaded to develop gluten, which will give the bread a soft texture.
Step 2. Roll Out the Dough
Once the dough has risen, punch it down and place it on a lightly floured surface. Use a rolling pin to roll the dough out into a large rectangle, approximately 1/4 inch thick.
Tip: Try to get the rectangle as even as possible to ensure the final loaf is uniform in shape.
Step 3. Layer the Fillings
Lay the slices of ham evenly over the surface of the rolled-out dough, leaving a small border around the edges. Distribute the cooked bacon strips, green olives, and raisins on top of the ham.
Tip: Don't overcrowd the filling, as this can make rolling difficult and cause the bread to burst while baking.
Step 4. Roll and Seal the Loaf
Carefully and tightly, roll the dough into a log, starting from one of the long edges. Pinch the seam firmly to seal it, and tuck in the ends to prevent the filling from leaking out.
Tip: A tight roll is crucial for a clean slice with a beautiful spiral pattern.
Step 5. Proof and Bake
Place the loaf seam-side down on a baking sheet. Let it rest for a second proofing for about 30-45 minutes. Brush the top with a beaten egg for a golden finish. Bake in a preheated oven until the bread is golden brown and sounds hollow when tapped.
Tip: The egg wash gives the bread a beautiful, shiny crust. Don't skip this step!
Tips and Tricks for Cookingdom Level 89
Make sure your yeast is fresh and properly activated for the best rise.
Slightly warming the milk can help the dough come together and rise faster.
Rolling the dough tightly is the key to getting a perfect spiral of filling in every slice.
Let the bread cool for at least 20 minutes before slicing to prevent it from falling apart.
Cookingdom Level 89:
Using inactive yeast, which results in a flat, dense bread.
Rolling the dough too thick, leading to a doughy and undercooked center.
Overfilling the loaf, which causes it to split open during baking.
Not sealing the edges properly, allowing the fillings and juices to leak out.
Cookingdom Level 89
Pan de Jamón
