The Final - Day 1 Junior Bake Off


The Final - Day 1

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Welcome to the tent. You could cut the atmosphere with a butter knife.

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We've gone from 40 young hopefuls down to just four.

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They've mixed a mountain of flour,

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whisked a wagonload of sugar and broken a bonkers amount of eggs.

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Most of which have ended up in here.

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And it's all been to reach this point.

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Welcome to the final of Junior Bake Off.

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For the last three weeks, the tent has been home

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to the country's top junior bakers.

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They've had to prove they can master biscuits,

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pastry, bread, and cakes.

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The semifinals saw us say goodbye to Freddie and Alice.

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Leaving just four to face the judges for the last time.

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Over the next two days, they'll face three final challenges

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to decide who will be crowned Junior Bake Off champion 2015.

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-I can't even believe we got this far.

-I know.

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Alyth has proven herself to be a focused and imaginative baker.

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You have nailed it. It's pretty much picture perfect.

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Thank you.

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It's unbelievable. It's breathtaking,

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and I just can't believe I got to the final.

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I'm determined not to make any mistakes

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because that could cost me the winning spot.

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Amari's showstoppers...

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-Wow!

-..have impressed time and time again.

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Epically freaky and scary is what we call those tarts.

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I'm going to try really, really hard

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and bake the best that I've ever baked before.

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But the pressure is really on.

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An ambitious baker, Euan isn't afraid to take a risk.

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Huge vanilla hit. Strawberry jam finish. Really good.

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I didn't expect to get through to the quarterfinals,

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let alone the semis, let alone the final.

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So it has basically taken complete control of my life.

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Although having struggled with time...

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We haven't completed it.

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..Megan's desire for perfection has stood out.

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Megan, that's a fine looking thing.

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That, for me, is a near perfect feather.

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I'm going to put everything I've got into the next two days.

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I haven't got anything to lose now.

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I want to win a lot. I do want to win a lot.

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Bakers, bakers, bakers.

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Congratulations for getting to the final of Junior Bake Off.

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Now, you've got three challenges. Two today and one big one tomorrow.

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Now the first of those challenges is the Signature Challenge.

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For your Signature Challenge, our judges would like you to make pizza.

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Yeah! We love a bit of pizza. It can be any flavour you want.

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It can be any shape or size you want.

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However, there is a little bit of a twist.

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Because not only will you be making your pizza for our lovely judges,

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you'll be making it for one of the biggest bands in Britain.

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# So wake up

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# Your sleeping heart

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# And we will dream a dream for us

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# That no-one else can touch My dear... #

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Please welcome The Vamps.

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-CHEERING AND APPLAUSE

-Oh, my God.

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Ha-ha! All right, lads? How you doing? Good to see you.

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You're in the Bake Off tent, pretty cool, eh?

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-Yeah.

-Big fans of pizza?

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-Big fans.

-Favourite toppings?

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-Hawaiian.

-Margarita.

-Chicken.

-Sweet potato.

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-Oh, sweet potato!

-On a pizza, yeah!

-Out there!

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Now, lads, I've got one very important question for you.

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-Have you washed your hands?

-Yeah.

-Indeed.

-Of course.

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-Let's have a look.

-Had a wash.

-They're blue at the moment.

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Pretty clean! Bakers, have you washed your hands?

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ALL: Yes!

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Yay! OK, bakers, you've got an hour and a half

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to make the pizzas for The Vamps.

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-On your marks...

-Get set... BOTH: Bake.

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Whoo! Yeah!

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I can't believe I'm making pizza for The Vamps.

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Yeah, I have listened to The Vamps' music and I do quite like it

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but I'm not a huge fan of them.

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I'm not going to tell them that, though.

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The Signature Challenge allows the bakers to demonstrate

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their own interpretation of a classic recipe.

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They begin by making the pizza base.

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A mixture of flour, water, salt and yeast.

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They need to show me a dough that is aerated and not tight.

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It needs to have a crisp bottom, and complementary flavours on top.

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One of the easiest things to mess up on a pizza

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is the cooking of the base.

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If you load it with too much topping,

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too much sauce, too much cheese,

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you're not going to get the heat penetrate into the base itself.

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I have mixed up all my ingredients.

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So now I'm just going to knead it for a few minutes.

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Kneading activates the gluten in the flour to give a nice fluffy dough

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and helps to distribute the yeast throughout for an even rise.

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My pizza's going to have a standard pizza dough.

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A tomato sauce with a few herbs and spices.

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Stuffed crust, stuffed with cheese.

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This is inspired by my holidays to Greece.

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Megan's Greek-inspired pizza will be topped with meatballs,

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olive, feta and mozzarella cheese.

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She is making a traditional tzatziki dip to go on the side.

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-Hi, Megan.

-Hello.

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-Megan, meet Connor and Tristan.

-Hey, you all right?

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How are you feeling, Megan, about this challenge?

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I'm very nervous now.

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Right, are you nervous because The Vamps are here

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or are you nervous because it's the final?

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-Everything.

-THEY LAUGH

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Lads, are you excited about the thought of tasting this pizza?

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-I'm very excited. What is this?

-Mozzarella.

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-Oh, right, OK.

-Cheese.

-Thought it was one big egg!

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-Well, Megan, we'll leave you to it. We'll see you later.

-Bye.

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HE MOUTHS SILENTLY SHE LAUGHS

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The bakers set their dough aside to prove.

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This is where the yeast produces carbon dioxide,

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which causes the dough to rise.

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In the meantime, they can get on with their toppings.

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Main toppings are haggis and sausage.

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I tried this at home and it was really good.

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So hopefully The Vamps like it.

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And the judges!

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Alyth's pizza has a tomato base sauce

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topped with chestnut mushrooms, cheddar cheese and fresh basil

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to balance the strong flavours of sausage and haggis.

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Hello, hello.

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Which might appeal to Scotland-born Vamp, Connor.

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-Is this the haggis?

-Yeah. It's really nice.

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Do you actually like haggis?

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I've never tried it. I've never even seen what it looks like.

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-Really?

-I'm a bad Scot.

-It is actually good. I like haggis.

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I haven't tried it on a pizza, though.

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How do you feel about our little surprise?

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Have we put you off by inviting The Vamps along to the tent today?

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Well, it's a bit of a step forward, isn't it?

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You mean, from just us and the judges? Yeah, yeah! It is! It is!

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Yep. Brilliant. On that note, we'll let you crack on, Alyth.

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-OK.

-We'll see you later.

-Thank you!

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Euan is the only baker not using a tomato sauce.

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I'm doing a sweet chilli base sauce.

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It's a bit of a risk. Hopefully the judges will like it.

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Euan's Thai-inspired pizza will feature chicken

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poached in coconut milk,

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lemongrass, spring onions, red peppers,

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all layered on top of his spicy home-made sweet chilli jam.

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This pizza is going to have quite a heat to it

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but my tactic is to make the judges taste mine

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and sort of eliminate their taste buds

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so they can't really taste anyone else's.

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For her pizza, Amari's come up with a radical design.

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-Morning, Amari.

-Hi.

-How we doing?

-Good.

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-Your pizza, it's not a regular rounded pizza is it?

-No.

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-What's it going to look like?

-I'm plaiting it.

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A plaited pizza. What a thing of joy.

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Amari's plaited pizza will contain wild and shitake mushrooms,

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sausage meat flavoured with Caribbean jerk seasoning,

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on top of chopped tomatoes.

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She is the only baker who won't be cooking her sauce

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before it goes into the oven.

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Do you think that if you don't cook your sauce out,

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are we worried about the dough

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getting a bit wet, or do you think...?

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That's why I'm draining it because I don't want the dough to get too wet.

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Bakers, you are halfway through. You've got 45 minutes left.

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-Before we "vamp up" the pressure!

-Oh, yeah!

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Now the dough has proved, it's time to roll it out.

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For the perfect crisp-bottom pizza, it needs to be thin and even.

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Oh, God.

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Got to have a thick enough crust so it doesn't break,

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but you don't want it too thick or it won't cook.

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-Hi, Alyth.

-Hi!

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-How thick did you roll your pizza?

-Not too thick.

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-So what temperature are you going to cook this at?

-At 180 degrees.

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Have you practised this at 180?

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I have practised this at 180, and it hasn't gone wrong.

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Getting the toppings right is all about balance.

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Too much can result in a soggy pizza.

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Too little, and it can dry out in the oven.

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I decided to poach my chicken in coconut milk

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because I think it gives it a bit more flavour

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and it helps keep the moisture in it.

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Amari, she didn't cook her sauce down at all

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and I've never made a pizza sauce

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without getting some of that moisture out

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and reducing it down in a pan.

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Exactly, when those tomatoes heat up,

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it's just going to bleed into the dough.

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20 minutes remain.

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A couple more seconds.

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Bakers, you've got three minutes left.

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It's huge. Why is it so big?

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-Wow!

-I don't know if it's done.

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-Stick it in for a bit longer? Keep an eye on it.

-30 seconds.

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60 seconds. Come on, get it on the plate.

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I need help.

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Here, you go round that side, you get that.

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Oh! Waiting, waiting, waiting.

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-Oh, she's done it.

-Fair enough.

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Split a little bit. But that's OK, I guess.

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And the bottom's come off a little bit, but that's OK I guess.

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Just hide that. Put that in the sink. Hide it. Don't show them.

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Bakers. That is it. Time is up.

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Well, it looks nicely cooked. Nice colouration. Plenty of topping.

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And underneath, this is the all-important bit.

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-It's not crisp.

-It's not really crisp.

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Looking at your temperature,

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180 degrees is probably why you are a little bit pale.

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-OK.

-But it looks a nice proportion of topping to pizza dough.

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Look at that.

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The dough, it's got the aeration bubbles you can see from the yeast.

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That was good work.

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You do have a lot of tomato on there.

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-Yeah.

-So I'm losing the flavour of the haggis and the sausage.

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-I like it. Yeah. I'm a fan.

-Yeah?

-It's good.

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Haggis on a pizza. Who knew?

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OK, you've got a bit of colouration.

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Could have been a bit darker, though.

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-Yep.

-But it looks lovely. It looks very accomplished.

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I'm a bit worried it's going to be a bit bready, it's my concern.

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-Yeah. It's risen quite a lot in the oven.

-It is a lot of bread there.

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If you're going to do the stuffed crust,

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what you need to do is make sure you roll the edges slightly thinner.

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-OK, yeah.

-Because then when you've folded it over,

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don't forget, you are giving it double dough.

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It does taste nice. The flavours are really good.

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It tastes very authentically Greek. And it's a good tzatziki.

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Really nice meatballs. The olives come through really well.

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What do you think of that, Bradley?

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-Yeah, that is great.

-That is really nice.

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So Amari, what I'm seeing here is translucent patches

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where it is not necessarily cooked as a dough, it's all split as well.

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I'm just going to have a look.

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-Wow.

-It's all falling out here, isn't it?

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It's quite wet.

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Now that's based on your sauce not being cooked.

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-Oh, OK.

-A lot of dough.

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Yeah, we've got a fairly uncooked section in the middle here.

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It definitely tastes nice. I like the spice in it.

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There is quite a lot of raw dough to the middle.

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I think your ratios need to have a bit more thought to them.

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-He likes it.

-I like it! Yeah!

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Visually, very appealing, very colourful.

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You've got a lovely crust there, Euan.

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I'm just going to fling it up. Ready? OK?

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That looks pretty good to me.

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Little bit sparse with the toppings, Euan?

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Yeah. I didn't want to put too much of the sauce on

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because if I put too much on then it can be too spicy.

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I see what you mean. That's quite hot.

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-Yeah.

-How you feeling?

-Yeah, great.

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I don't usually go for spicy things and it's good on the taste buds.

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You can taste the lemongrass. Good balance with the peppers.

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You know, a really nice pizza. Well thought out. Well done.

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Lads, thank you ever so much for taking the time.

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ALL: Thank you.

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You enjoyed it, being in the tent?

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-It was good, yeah.

-Very tasty. You guys all did amazing.

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Yeah, good luck.

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Nice one, lads. Thanks ever so much. Off you go, lads.

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We'll see you later. Thank you very much. Cheers, guys.

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Now, bakers, that is challenge number one over and done with.

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Take a rest because your second challenge

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is coming up this afternoon.

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-Go on, off you go.

-See you later, guys.

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Mine was kind of raw.

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Mine was too doughy, and it was so much dough.

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Yeah, I'm very pleased that I did well in the first challenge

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just because I think it puts you in a good place

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going into the technical.

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The judges said my pizza toppings were really generous

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and it was nice and meaty but it wasn't really crisp enough.

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-I didn't have a crisp bottom.

-You brought it?

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I think I done really well.

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I think it looked really good and I think the judges really liked it.

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They liked the taste but they said it was a bit raw.

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Even though I slipped up on my signature bake,

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I still have my technical and the showstopper to prove myself.

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Mmmm, the vampsome pizza.

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Doesn't get much better then that, does it, mate?

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It really doesn't, mate.

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The next challenge is our bakers' final technical.

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What? The final technical? Ever? I don't want it to end, Sam.

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Me neither, mate. Me neither.

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Eh, and it's a difficult technical as well.

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Oh, is it some kind of pudding-y type of situation?

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-Oh, I hope so. Shall we find out?

-Yeah!

-Come on, then.

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Bakers, it is time for your last-ever technical.

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And this is a notoriously difficult bake.

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That is why our lovely judges have left it right for the final,

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you naughty judges!

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And also, because it's the final,

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we're going to banish Graham and Allegra from the tent

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so they don't know whose bake is whose.

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Now, before you go, guys, any last words of wisdom, tips, hints?

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-Timings. Watch the clock.

-Temperatures are crucial.

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Good, chaps. Off you go, guys, we'll see you later.

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Graham and Allegra would like you to tackle a laminated pastry

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in the form of a raspberry rough-puff pinwheel.

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They want six identical pinwheels with a raspberry cream cheese filling

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and, on top, they want a lime icing.

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They should be golden brown with puffed up buttery layers.

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You've got an hour and a half to complete this challenge.

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-Best of luck. On your marks.

-Get set. Bake.

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Sieve the flour.

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And the salt.

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Add butter chunks to the bowl and rub them in loosely.

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I've never made puff pastry before in my life.

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I've got no idea how to do it.

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Here we go, this is our perfect pinwheel.

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So on the top, paler in the middle,

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going out on the spokes to a golden glazed brown

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but crucially, when you turn it over,

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we have a nice cooked base as well.

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I'll be looking for a good understanding of flavour,

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a good layer of lime icing and a nice flaky pastry.

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So, nicely cooked in the middle.

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-PASTRY FLAKES AND CRACKLES

-That's the noise you want to hear.

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I love those bursts of raspberries. And that hit of lime.

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What can go wrong?

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A huge amount, actually, from my experience of puff pastry!

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I'm really nervous with this challenge, actually,

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just because I didn't want them to do pastry.

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Especially this pastry.

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I've never made rough-puff before. It sounds quite hard.

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Roughly combining the flour with the butter

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and folding it several times

0:18:020:18:04

will give the pastry the light layers the judges are after.

0:18:040:18:08

Most important thing is probably

0:18:080:18:10

that you don't crumble the butter up.

0:18:100:18:13

You have to keep the butter in quite large chunks.

0:18:130:18:17

Add the water and mix until I have a firm dough.

0:18:170:18:21

When the pinwheels bake, the chunks of butter melt,

0:18:210:18:24

creating pockets of steam, which push the layers of pastry apart.

0:18:240:18:29

If you rub the butter in too much, then you won't get layers

0:18:300:18:33

and it might turn out a bit like shortcrust pastry.

0:18:330:18:37

Yeah, I'm really pleased that I can see the chunks of butter.

0:18:370:18:40

That's a good sign and it should all turn out really well.

0:18:400:18:44

The pastry is put into the freezer for ten minutes,

0:18:450:18:48

as it's crucial the butter is cold when it hits the oven.

0:18:480:18:52

It gives the bakers time to move onto the lime icing.

0:18:520:18:55

I'm rolling the limes just to make sure

0:18:550:18:58

that I get as much juice out of them as possible.

0:18:580:19:01

I'm scared that it's not watery enough,

0:19:010:19:03

cos you have to drizzle it on,

0:19:030:19:05

so I'm trying to add as much extra juice as I can find.

0:19:050:19:08

Alyth zesting away. How are you?

0:19:100:19:13

-Good.

-How are you feeling about this challenge?

0:19:130:19:16

-I'm quite nervous.

-Why?

0:19:160:19:17

Just getting the right pastry

0:19:170:19:19

and making sure of the right marble effects on the butter.

0:19:190:19:24

Do you want to win, Alyth?

0:19:240:19:25

I want to win, yes!

0:19:250:19:27

Yeah. Who is your main competitor, would you say?

0:19:270:19:29

-THEY WHISPER:

-I think Megan.

-Megan, OK, interesting.

-OK.

0:19:290:19:33

-So you're a little bit worried about the pastry.

-Yeah.

0:19:330:19:36

-OK, is it time to get it out of the fridge?

-Yeah.

0:19:360:19:38

Once the butter in the pastry has hardened,

0:19:420:19:44

it should be rolled again, and then folded.

0:19:440:19:47

By folding the pastry, I'm creating layers,

0:19:470:19:51

which is key for rough-puff because rough-puff is all about the layers.

0:19:510:19:57

Bakers, you are halfway through. You've got 45 minutes left.

0:20:010:20:04

To achieve identical pinwheels,

0:20:060:20:08

the pastry must be cut into six squares of equal size.

0:20:080:20:12

I think I am quite good at precision.

0:20:140:20:18

You need to make sure that all six pastries are the same

0:20:180:20:21

for Graham and Allegra, because they're fussy.

0:20:210:20:25

-WHISPERS:

-OK, OK, OK, OK, OK...

0:20:260:20:28

How have I made so many? I'm only meant to make six.

0:20:310:20:35

I've done three more than I was actually meant to.

0:20:360:20:39

I'm going to pop them on top of each other and roll them,

0:20:400:20:43

but I'm going to have to be quick.

0:20:430:20:45

This is definitely, definitely the trickiest part,

0:20:570:21:00

cos they all have to look exactly the same.

0:21:000:21:05

At this stage, you have to be very, very, very, very delicate,

0:21:120:21:17

and take your time,

0:21:170:21:18

cos if you rush this, then it will just look really bad.

0:21:180:21:23

An hour gone, bakers. You've got half an hour left.

0:21:370:21:41

Not as clean as I would have liked, but I just need to work hard

0:21:550:21:59

and quickly at the moment, just so I can get this done.

0:21:590:22:02

If you're going to bake, make sure an adult knows what you're up to.

0:22:110:22:16

Bakers, you've got five minutes left.

0:22:250:22:28

They're kind of identical.

0:22:390:22:42

Bakers, one minute left. 60 seconds. Come on. Get it on the plate.

0:22:500:22:54

I haven't got time. They've got to come out.

0:22:590:23:02

Whatever happens.

0:23:020:23:03

Bakers, that is it. Please stop what you are doing.

0:23:190:23:23

SHE GASPS

0:23:230:23:25

SHE SIGHS

0:23:250:23:26

Good, good, good, good, good.

0:23:260:23:28

Bakers, if you'd please like to bring your pinwheels

0:23:310:23:34

and put them behind your picture.

0:23:340:23:37

That didn't go very well at all, really.

0:23:380:23:40

Cos one mistake pulled me back for time with everything.

0:23:400:23:43

I'm feeling really good.

0:23:430:23:44

I'm feeling really confident,

0:23:440:23:45

and I think the judges are going to like my pinwheels.

0:23:450:23:48

I mean, it was my first time making them,

0:23:480:23:51

and I'm just really pleased with myself.

0:23:510:23:54

It went better then I expected it to go.

0:23:540:23:57

And I hope that that was enough to go into the top two.

0:23:570:24:00

Graham and Allegra were looking for six identical golden brown pinwheels

0:24:010:24:06

with visible layers of pastry, and a delicate drizzle of lime icing.

0:24:060:24:10

I think you have done a great job, and you are worthy finalists.

0:24:110:24:16

I mean, they're a little bit uneven.

0:24:180:24:21

It's not completely consistent in shape.

0:24:210:24:23

Slightly smaller here. The bake's OK on the base.

0:24:230:24:27

Slightly raw.

0:24:290:24:30

A bit undercooked towards the middle, but the layers are good.

0:24:300:24:33

That's the flaky pastry we were after, the rough-puff.

0:24:330:24:36

You can taste a really good amount of cheese.

0:24:360:24:38

I think the lime has really helped bring out the acidity in the cheese,

0:24:380:24:41

and it's nicely piped as well.

0:24:410:24:43

These ones slightly larger. Even, though.

0:24:460:24:49

Yeah, these are nice and even on the pinwheels.

0:24:490:24:51

Really good puff. I mean, it's flaky as anything.

0:24:510:24:54

Even on the base underneath the cheese,

0:24:540:24:56

you can see the layers of pastry.

0:24:560:24:57

Hear its nice crunch. Really nice flavour.

0:24:570:25:00

-Cheese coming through well.

-Nice acidity from the lime.

0:25:000:25:03

-Good bake.

-Yeah.

0:25:030:25:04

So, mostly regular.

0:25:070:25:09

There's a couple that are a little bit less regular then the others.

0:25:090:25:13

The pastry looks OK. Flaky, well baked.

0:25:130:25:16

The bases are nice.

0:25:160:25:17

Good flakiness to the pastry.

0:25:180:25:20

It's really good on flavour.

0:25:200:25:22

We have a baker here who...

0:25:220:25:23

The only one, I think, who's done a bit of personal interpretation,

0:25:230:25:27

with the dots on the pins and the raspberry in the middle.

0:25:270:25:30

Yeah. Good to see.

0:25:300:25:31

-Fourth bake.

-Slightly larger one here.

0:25:350:25:38

The base is OK. A good, even bake across the group.

0:25:380:25:42

Except for when you go in.

0:25:420:25:44

Yeah. Oh, that's a shame. That's not cooked.

0:25:440:25:47

Just that excess pastry on the top.

0:25:470:25:49

Cos the spokes are nicely cooked,

0:25:490:25:51

flaking away beautifully in my fingers.

0:25:510:25:53

-Flavour balance, excellent.

-Yeah, really good.

-Really nice flavour.

0:25:550:25:59

Graham and Allegra must now decide

0:26:000:26:02

which two raspberry pinwheels have the best puffy layers.

0:26:020:26:06

So, in no particular order, the first of our top two bakes,

0:26:080:26:11

for its excellent and excellently cooked flaky pastry, is this one.

0:26:110:26:15

Whose bake is that?

0:26:150:26:18

Very good, Amari.

0:26:180:26:20

The second one, for its individuality within the piping,

0:26:200:26:24

is this one.

0:26:240:26:25

Who's that?

0:26:250:26:26

Well done, Euan.

0:26:260:26:27

Well done, bakers.

0:26:270:26:29

It's been a tough day, an exciting day, though,

0:26:290:26:31

and tomorrow it gets even more exciting,

0:26:310:26:33

because you are one more challenge away from finding out

0:26:330:26:36

who will be the winner of Junior Bake Off 2015.

0:26:360:26:39

# Aaaaah... # SAM LAUGHS

0:26:390:26:41

Guys, come and taste your bakes, I think you deserve it.

0:26:410:26:44

I didn't do that well in my signature,

0:26:480:26:51

but I did pretty well in my technical,

0:26:510:26:54

so hopefully my showstopper will be really good as well.

0:26:540:26:58

I felt really good about being in the top two.

0:26:580:27:00

I just need to make sure

0:27:000:27:02

that I don't mess up tomorrow's showstopper,

0:27:020:27:04

cos that would be really bad.

0:27:040:27:06

I need to prove to the judges that I can do everything in the time.

0:27:060:27:10

Tomorrow I want to be able to show them something that I'm proud of.

0:27:100:27:13

Tomorrow, just going to give it all. I'm going to do my best.

0:27:130:27:17

I think the others should be frightened,

0:27:170:27:19

because I'm going to come back fighting.

0:27:190:27:21

I really, really want to win.

0:27:210:27:23

Right here, right now, with one day left of the whole competition,

0:27:230:27:26

Graham and I do not know who is going to win.

0:27:260:27:28

They've all got fighting spirit.

0:27:280:27:30

They all understand what it is to be a baker,

0:27:300:27:32

and they all want that title.

0:27:320:27:34

One final, decadent cake stands in the way

0:27:350:27:39

in their last bid to impress the judges...

0:27:390:27:42

That cake is yummy.

0:27:420:27:43

..and be crowned Junior Bake Off Champion 2015.

0:27:430:27:47

The winner is...

0:27:470:27:49

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