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Welcome to the tent. You could cut the atmosphere with a butter knife. | 0:00:02 | 0:00:05 | |
We've gone from 40 young hopefuls down to just four. | 0:00:05 | 0:00:07 | |
They've mixed a mountain of flour, | 0:00:07 | 0:00:09 | |
whisked a wagonload of sugar and broken a bonkers amount of eggs. | 0:00:09 | 0:00:12 | |
Most of which have ended up in here. | 0:00:12 | 0:00:14 | |
And it's all been to reach this point. | 0:00:14 | 0:00:16 | |
Welcome to the final of Junior Bake Off. | 0:00:16 | 0:00:18 | |
For the last three weeks, the tent has been home | 0:00:22 | 0:00:25 | |
to the country's top junior bakers. | 0:00:25 | 0:00:29 | |
They've had to prove they can master biscuits, | 0:00:29 | 0:00:32 | |
pastry, bread, and cakes. | 0:00:32 | 0:00:37 | |
The semifinals saw us say goodbye to Freddie and Alice. | 0:00:37 | 0:00:41 | |
Leaving just four to face the judges for the last time. | 0:00:43 | 0:00:47 | |
Over the next two days, they'll face three final challenges | 0:00:50 | 0:00:54 | |
to decide who will be crowned Junior Bake Off champion 2015. | 0:00:54 | 0:00:58 | |
-I can't even believe we got this far. -I know. | 0:01:22 | 0:01:25 | |
Alyth has proven herself to be a focused and imaginative baker. | 0:01:28 | 0:01:32 | |
You have nailed it. It's pretty much picture perfect. | 0:01:34 | 0:01:37 | |
Thank you. | 0:01:37 | 0:01:38 | |
It's unbelievable. It's breathtaking, | 0:01:38 | 0:01:40 | |
and I just can't believe I got to the final. | 0:01:40 | 0:01:43 | |
I'm determined not to make any mistakes | 0:01:43 | 0:01:46 | |
because that could cost me the winning spot. | 0:01:46 | 0:01:49 | |
Amari's showstoppers... | 0:01:49 | 0:01:50 | |
-Wow! -..have impressed time and time again. | 0:01:50 | 0:01:54 | |
Epically freaky and scary is what we call those tarts. | 0:01:54 | 0:01:57 | |
I'm going to try really, really hard | 0:01:57 | 0:01:59 | |
and bake the best that I've ever baked before. | 0:01:59 | 0:02:02 | |
But the pressure is really on. | 0:02:02 | 0:02:05 | |
An ambitious baker, Euan isn't afraid to take a risk. | 0:02:05 | 0:02:09 | |
Huge vanilla hit. Strawberry jam finish. Really good. | 0:02:09 | 0:02:14 | |
I didn't expect to get through to the quarterfinals, | 0:02:14 | 0:02:16 | |
let alone the semis, let alone the final. | 0:02:16 | 0:02:18 | |
So it has basically taken complete control of my life. | 0:02:18 | 0:02:23 | |
Although having struggled with time... | 0:02:23 | 0:02:26 | |
We haven't completed it. | 0:02:26 | 0:02:28 | |
..Megan's desire for perfection has stood out. | 0:02:28 | 0:02:31 | |
Megan, that's a fine looking thing. | 0:02:31 | 0:02:34 | |
That, for me, is a near perfect feather. | 0:02:34 | 0:02:37 | |
I'm going to put everything I've got into the next two days. | 0:02:37 | 0:02:40 | |
I haven't got anything to lose now. | 0:02:40 | 0:02:41 | |
I want to win a lot. I do want to win a lot. | 0:02:41 | 0:02:44 | |
Bakers, bakers, bakers. | 0:02:51 | 0:02:53 | |
Congratulations for getting to the final of Junior Bake Off. | 0:02:53 | 0:02:58 | |
Now, you've got three challenges. Two today and one big one tomorrow. | 0:02:58 | 0:03:02 | |
Now the first of those challenges is the Signature Challenge. | 0:03:02 | 0:03:05 | |
For your Signature Challenge, our judges would like you to make pizza. | 0:03:05 | 0:03:10 | |
Yeah! We love a bit of pizza. It can be any flavour you want. | 0:03:10 | 0:03:14 | |
It can be any shape or size you want. | 0:03:14 | 0:03:16 | |
However, there is a little bit of a twist. | 0:03:16 | 0:03:20 | |
Because not only will you be making your pizza for our lovely judges, | 0:03:20 | 0:03:24 | |
you'll be making it for one of the biggest bands in Britain. | 0:03:24 | 0:03:28 | |
# So wake up | 0:03:28 | 0:03:33 | |
# Your sleeping heart | 0:03:33 | 0:03:38 | |
# And we will dream a dream for us | 0:03:38 | 0:03:43 | |
# That no-one else can touch My dear... # | 0:03:43 | 0:03:47 | |
Please welcome The Vamps. | 0:03:47 | 0:03:48 | |
-CHEERING AND APPLAUSE -Oh, my God. | 0:03:48 | 0:03:52 | |
Ha-ha! All right, lads? How you doing? Good to see you. | 0:03:52 | 0:03:56 | |
You're in the Bake Off tent, pretty cool, eh? | 0:03:56 | 0:03:58 | |
-Yeah. -Big fans of pizza? | 0:03:58 | 0:04:00 | |
-Big fans. -Favourite toppings? | 0:04:00 | 0:04:02 | |
-Hawaiian. -Margarita. -Chicken. -Sweet potato. | 0:04:02 | 0:04:04 | |
-Oh, sweet potato! -On a pizza, yeah! -Out there! | 0:04:04 | 0:04:08 | |
Now, lads, I've got one very important question for you. | 0:04:08 | 0:04:11 | |
-Have you washed your hands? -Yeah. -Indeed. -Of course. | 0:04:11 | 0:04:13 | |
-Let's have a look. -Had a wash. -They're blue at the moment. | 0:04:13 | 0:04:15 | |
Pretty clean! Bakers, have you washed your hands? | 0:04:15 | 0:04:19 | |
ALL: Yes! | 0:04:19 | 0:04:20 | |
Yay! OK, bakers, you've got an hour and a half | 0:04:20 | 0:04:23 | |
to make the pizzas for The Vamps. | 0:04:23 | 0:04:24 | |
-On your marks... -Get set... BOTH: Bake. | 0:04:24 | 0:04:26 | |
Whoo! Yeah! | 0:04:26 | 0:04:28 | |
I can't believe I'm making pizza for The Vamps. | 0:04:33 | 0:04:35 | |
Yeah, I have listened to The Vamps' music and I do quite like it | 0:04:38 | 0:04:40 | |
but I'm not a huge fan of them. | 0:04:40 | 0:04:42 | |
I'm not going to tell them that, though. | 0:04:42 | 0:04:45 | |
The Signature Challenge allows the bakers to demonstrate | 0:04:45 | 0:04:47 | |
their own interpretation of a classic recipe. | 0:04:47 | 0:04:51 | |
They begin by making the pizza base. | 0:04:51 | 0:04:53 | |
A mixture of flour, water, salt and yeast. | 0:04:53 | 0:04:56 | |
They need to show me a dough that is aerated and not tight. | 0:04:58 | 0:05:01 | |
It needs to have a crisp bottom, and complementary flavours on top. | 0:05:01 | 0:05:04 | |
One of the easiest things to mess up on a pizza | 0:05:04 | 0:05:07 | |
is the cooking of the base. | 0:05:07 | 0:05:08 | |
If you load it with too much topping, | 0:05:08 | 0:05:10 | |
too much sauce, too much cheese, | 0:05:10 | 0:05:11 | |
you're not going to get the heat penetrate into the base itself. | 0:05:11 | 0:05:15 | |
I have mixed up all my ingredients. | 0:05:17 | 0:05:19 | |
So now I'm just going to knead it for a few minutes. | 0:05:19 | 0:05:22 | |
Kneading activates the gluten in the flour to give a nice fluffy dough | 0:05:22 | 0:05:26 | |
and helps to distribute the yeast throughout for an even rise. | 0:05:26 | 0:05:31 | |
My pizza's going to have a standard pizza dough. | 0:05:31 | 0:05:34 | |
A tomato sauce with a few herbs and spices. | 0:05:34 | 0:05:37 | |
Stuffed crust, stuffed with cheese. | 0:05:37 | 0:05:39 | |
This is inspired by my holidays to Greece. | 0:05:39 | 0:05:42 | |
Megan's Greek-inspired pizza will be topped with meatballs, | 0:05:42 | 0:05:45 | |
olive, feta and mozzarella cheese. | 0:05:45 | 0:05:48 | |
She is making a traditional tzatziki dip to go on the side. | 0:05:48 | 0:05:52 | |
-Hi, Megan. -Hello. | 0:05:52 | 0:05:53 | |
-Megan, meet Connor and Tristan. -Hey, you all right? | 0:05:53 | 0:05:57 | |
How are you feeling, Megan, about this challenge? | 0:05:57 | 0:05:59 | |
I'm very nervous now. | 0:05:59 | 0:06:00 | |
Right, are you nervous because The Vamps are here | 0:06:00 | 0:06:02 | |
or are you nervous because it's the final? | 0:06:02 | 0:06:04 | |
-Everything. -THEY LAUGH | 0:06:04 | 0:06:06 | |
Lads, are you excited about the thought of tasting this pizza? | 0:06:06 | 0:06:09 | |
-I'm very excited. What is this? -Mozzarella. | 0:06:09 | 0:06:13 | |
-Oh, right, OK. -Cheese. -Thought it was one big egg! | 0:06:13 | 0:06:17 | |
-Well, Megan, we'll leave you to it. We'll see you later. -Bye. | 0:06:17 | 0:06:22 | |
HE MOUTHS SILENTLY SHE LAUGHS | 0:06:22 | 0:06:25 | |
The bakers set their dough aside to prove. | 0:06:26 | 0:06:29 | |
This is where the yeast produces carbon dioxide, | 0:06:29 | 0:06:31 | |
which causes the dough to rise. | 0:06:31 | 0:06:33 | |
In the meantime, they can get on with their toppings. | 0:06:37 | 0:06:40 | |
Main toppings are haggis and sausage. | 0:06:43 | 0:06:47 | |
I tried this at home and it was really good. | 0:06:47 | 0:06:50 | |
So hopefully The Vamps like it. | 0:06:50 | 0:06:52 | |
And the judges! | 0:06:53 | 0:06:55 | |
Alyth's pizza has a tomato base sauce | 0:06:55 | 0:06:58 | |
topped with chestnut mushrooms, cheddar cheese and fresh basil | 0:06:58 | 0:07:01 | |
to balance the strong flavours of sausage and haggis. | 0:07:01 | 0:07:04 | |
Hello, hello. | 0:07:06 | 0:07:07 | |
Which might appeal to Scotland-born Vamp, Connor. | 0:07:07 | 0:07:10 | |
-Is this the haggis? -Yeah. It's really nice. | 0:07:10 | 0:07:13 | |
Do you actually like haggis? | 0:07:13 | 0:07:14 | |
I've never tried it. I've never even seen what it looks like. | 0:07:14 | 0:07:17 | |
-Really? -I'm a bad Scot. -It is actually good. I like haggis. | 0:07:17 | 0:07:19 | |
I haven't tried it on a pizza, though. | 0:07:19 | 0:07:21 | |
How do you feel about our little surprise? | 0:07:21 | 0:07:24 | |
Have we put you off by inviting The Vamps along to the tent today? | 0:07:24 | 0:07:26 | |
Well, it's a bit of a step forward, isn't it? | 0:07:26 | 0:07:29 | |
You mean, from just us and the judges? Yeah, yeah! It is! It is! | 0:07:29 | 0:07:33 | |
Yep. Brilliant. On that note, we'll let you crack on, Alyth. | 0:07:33 | 0:07:35 | |
-OK. -We'll see you later. -Thank you! | 0:07:35 | 0:07:37 | |
Euan is the only baker not using a tomato sauce. | 0:07:43 | 0:07:47 | |
I'm doing a sweet chilli base sauce. | 0:07:47 | 0:07:49 | |
It's a bit of a risk. Hopefully the judges will like it. | 0:07:49 | 0:07:52 | |
Euan's Thai-inspired pizza will feature chicken | 0:07:52 | 0:07:55 | |
poached in coconut milk, | 0:07:55 | 0:07:56 | |
lemongrass, spring onions, red peppers, | 0:07:56 | 0:07:59 | |
all layered on top of his spicy home-made sweet chilli jam. | 0:07:59 | 0:08:03 | |
This pizza is going to have quite a heat to it | 0:08:03 | 0:08:06 | |
but my tactic is to make the judges taste mine | 0:08:06 | 0:08:09 | |
and sort of eliminate their taste buds | 0:08:09 | 0:08:11 | |
so they can't really taste anyone else's. | 0:08:11 | 0:08:14 | |
For her pizza, Amari's come up with a radical design. | 0:08:16 | 0:08:19 | |
-Morning, Amari. -Hi. -How we doing? -Good. | 0:08:20 | 0:08:23 | |
-Your pizza, it's not a regular rounded pizza is it? -No. | 0:08:23 | 0:08:26 | |
-What's it going to look like? -I'm plaiting it. | 0:08:26 | 0:08:28 | |
A plaited pizza. What a thing of joy. | 0:08:28 | 0:08:31 | |
Amari's plaited pizza will contain wild and shitake mushrooms, | 0:08:31 | 0:08:35 | |
sausage meat flavoured with Caribbean jerk seasoning, | 0:08:35 | 0:08:38 | |
on top of chopped tomatoes. | 0:08:38 | 0:08:40 | |
She is the only baker who won't be cooking her sauce | 0:08:40 | 0:08:43 | |
before it goes into the oven. | 0:08:43 | 0:08:45 | |
Do you think that if you don't cook your sauce out, | 0:08:45 | 0:08:48 | |
are we worried about the dough | 0:08:48 | 0:08:49 | |
getting a bit wet, or do you think...? | 0:08:49 | 0:08:51 | |
That's why I'm draining it because I don't want the dough to get too wet. | 0:08:51 | 0:08:55 | |
Bakers, you are halfway through. You've got 45 minutes left. | 0:08:55 | 0:08:59 | |
-Before we "vamp up" the pressure! -Oh, yeah! | 0:08:59 | 0:09:03 | |
Now the dough has proved, it's time to roll it out. | 0:09:06 | 0:09:09 | |
For the perfect crisp-bottom pizza, it needs to be thin and even. | 0:09:09 | 0:09:14 | |
Oh, God. | 0:09:15 | 0:09:17 | |
Got to have a thick enough crust so it doesn't break, | 0:09:17 | 0:09:19 | |
but you don't want it too thick or it won't cook. | 0:09:19 | 0:09:22 | |
-Hi, Alyth. -Hi! | 0:09:22 | 0:09:24 | |
-How thick did you roll your pizza? -Not too thick. | 0:09:24 | 0:09:27 | |
-So what temperature are you going to cook this at? -At 180 degrees. | 0:09:27 | 0:09:30 | |
Have you practised this at 180? | 0:09:30 | 0:09:33 | |
I have practised this at 180, and it hasn't gone wrong. | 0:09:33 | 0:09:37 | |
Getting the toppings right is all about balance. | 0:09:40 | 0:09:43 | |
Too much can result in a soggy pizza. | 0:09:43 | 0:09:45 | |
Too little, and it can dry out in the oven. | 0:09:45 | 0:09:47 | |
I decided to poach my chicken in coconut milk | 0:09:49 | 0:09:51 | |
because I think it gives it a bit more flavour | 0:09:51 | 0:09:54 | |
and it helps keep the moisture in it. | 0:09:54 | 0:09:56 | |
Amari, she didn't cook her sauce down at all | 0:10:01 | 0:10:03 | |
and I've never made a pizza sauce | 0:10:03 | 0:10:05 | |
without getting some of that moisture out | 0:10:05 | 0:10:07 | |
and reducing it down in a pan. | 0:10:07 | 0:10:08 | |
Exactly, when those tomatoes heat up, | 0:10:08 | 0:10:11 | |
it's just going to bleed into the dough. | 0:10:11 | 0:10:13 | |
20 minutes remain. | 0:10:14 | 0:10:17 | |
A couple more seconds. | 0:10:29 | 0:10:30 | |
Bakers, you've got three minutes left. | 0:10:34 | 0:10:36 | |
It's huge. Why is it so big? | 0:10:41 | 0:10:43 | |
-Wow! -I don't know if it's done. | 0:10:47 | 0:10:50 | |
-Stick it in for a bit longer? Keep an eye on it. -30 seconds. | 0:10:50 | 0:10:53 | |
60 seconds. Come on, get it on the plate. | 0:10:53 | 0:10:55 | |
I need help. | 0:10:57 | 0:10:59 | |
Here, you go round that side, you get that. | 0:11:03 | 0:11:06 | |
Oh! Waiting, waiting, waiting. | 0:11:06 | 0:11:08 | |
-Oh, she's done it. -Fair enough. | 0:11:08 | 0:11:11 | |
Split a little bit. But that's OK, I guess. | 0:11:12 | 0:11:14 | |
And the bottom's come off a little bit, but that's OK I guess. | 0:11:14 | 0:11:17 | |
Just hide that. Put that in the sink. Hide it. Don't show them. | 0:11:17 | 0:11:20 | |
Bakers. That is it. Time is up. | 0:11:22 | 0:11:25 | |
Well, it looks nicely cooked. Nice colouration. Plenty of topping. | 0:11:43 | 0:11:46 | |
And underneath, this is the all-important bit. | 0:11:46 | 0:11:48 | |
-It's not crisp. -It's not really crisp. | 0:11:50 | 0:11:52 | |
Looking at your temperature, | 0:11:52 | 0:11:54 | |
180 degrees is probably why you are a little bit pale. | 0:11:54 | 0:11:57 | |
-OK. -But it looks a nice proportion of topping to pizza dough. | 0:11:57 | 0:12:01 | |
Look at that. | 0:12:01 | 0:12:02 | |
The dough, it's got the aeration bubbles you can see from the yeast. | 0:12:02 | 0:12:05 | |
That was good work. | 0:12:05 | 0:12:07 | |
You do have a lot of tomato on there. | 0:12:07 | 0:12:09 | |
-Yeah. -So I'm losing the flavour of the haggis and the sausage. | 0:12:09 | 0:12:12 | |
-I like it. Yeah. I'm a fan. -Yeah? -It's good. | 0:12:13 | 0:12:16 | |
Haggis on a pizza. Who knew? | 0:12:16 | 0:12:18 | |
OK, you've got a bit of colouration. | 0:12:24 | 0:12:26 | |
Could have been a bit darker, though. | 0:12:26 | 0:12:28 | |
-Yep. -But it looks lovely. It looks very accomplished. | 0:12:28 | 0:12:31 | |
I'm a bit worried it's going to be a bit bready, it's my concern. | 0:12:31 | 0:12:33 | |
-Yeah. It's risen quite a lot in the oven. -It is a lot of bread there. | 0:12:33 | 0:12:36 | |
If you're going to do the stuffed crust, | 0:12:36 | 0:12:39 | |
what you need to do is make sure you roll the edges slightly thinner. | 0:12:39 | 0:12:41 | |
-OK, yeah. -Because then when you've folded it over, | 0:12:41 | 0:12:44 | |
don't forget, you are giving it double dough. | 0:12:44 | 0:12:46 | |
It does taste nice. The flavours are really good. | 0:12:46 | 0:12:48 | |
It tastes very authentically Greek. And it's a good tzatziki. | 0:12:48 | 0:12:51 | |
Really nice meatballs. The olives come through really well. | 0:12:51 | 0:12:53 | |
What do you think of that, Bradley? | 0:12:53 | 0:12:55 | |
-Yeah, that is great. -That is really nice. | 0:12:55 | 0:12:58 | |
So Amari, what I'm seeing here is translucent patches | 0:13:02 | 0:13:06 | |
where it is not necessarily cooked as a dough, it's all split as well. | 0:13:06 | 0:13:08 | |
I'm just going to have a look. | 0:13:08 | 0:13:10 | |
-Wow. -It's all falling out here, isn't it? | 0:13:10 | 0:13:13 | |
It's quite wet. | 0:13:13 | 0:13:14 | |
Now that's based on your sauce not being cooked. | 0:13:14 | 0:13:16 | |
-Oh, OK. -A lot of dough. | 0:13:16 | 0:13:19 | |
Yeah, we've got a fairly uncooked section in the middle here. | 0:13:19 | 0:13:23 | |
It definitely tastes nice. I like the spice in it. | 0:13:23 | 0:13:25 | |
There is quite a lot of raw dough to the middle. | 0:13:25 | 0:13:27 | |
I think your ratios need to have a bit more thought to them. | 0:13:27 | 0:13:30 | |
-He likes it. -I like it! Yeah! | 0:13:30 | 0:13:33 | |
Visually, very appealing, very colourful. | 0:13:38 | 0:13:40 | |
You've got a lovely crust there, Euan. | 0:13:40 | 0:13:42 | |
I'm just going to fling it up. Ready? OK? | 0:13:42 | 0:13:45 | |
That looks pretty good to me. | 0:13:45 | 0:13:47 | |
Little bit sparse with the toppings, Euan? | 0:13:47 | 0:13:49 | |
Yeah. I didn't want to put too much of the sauce on | 0:13:49 | 0:13:52 | |
because if I put too much on then it can be too spicy. | 0:13:52 | 0:13:56 | |
I see what you mean. That's quite hot. | 0:13:56 | 0:13:59 | |
-Yeah. -How you feeling? -Yeah, great. | 0:13:59 | 0:14:01 | |
I don't usually go for spicy things and it's good on the taste buds. | 0:14:01 | 0:14:05 | |
You can taste the lemongrass. Good balance with the peppers. | 0:14:05 | 0:14:08 | |
You know, a really nice pizza. Well thought out. Well done. | 0:14:08 | 0:14:11 | |
Lads, thank you ever so much for taking the time. | 0:14:14 | 0:14:16 | |
ALL: Thank you. | 0:14:16 | 0:14:17 | |
You enjoyed it, being in the tent? | 0:14:17 | 0:14:19 | |
-It was good, yeah. -Very tasty. You guys all did amazing. | 0:14:19 | 0:14:22 | |
Yeah, good luck. | 0:14:22 | 0:14:23 | |
Nice one, lads. Thanks ever so much. Off you go, lads. | 0:14:23 | 0:14:26 | |
We'll see you later. Thank you very much. Cheers, guys. | 0:14:26 | 0:14:28 | |
Now, bakers, that is challenge number one over and done with. | 0:14:28 | 0:14:31 | |
Take a rest because your second challenge | 0:14:31 | 0:14:33 | |
is coming up this afternoon. | 0:14:33 | 0:14:35 | |
-Go on, off you go. -See you later, guys. | 0:14:35 | 0:14:37 | |
Mine was kind of raw. | 0:14:40 | 0:14:41 | |
Mine was too doughy, and it was so much dough. | 0:14:41 | 0:14:44 | |
Yeah, I'm very pleased that I did well in the first challenge | 0:14:44 | 0:14:47 | |
just because I think it puts you in a good place | 0:14:47 | 0:14:49 | |
going into the technical. | 0:14:49 | 0:14:51 | |
The judges said my pizza toppings were really generous | 0:14:51 | 0:14:54 | |
and it was nice and meaty but it wasn't really crisp enough. | 0:14:54 | 0:14:59 | |
-I didn't have a crisp bottom. -You brought it? | 0:14:59 | 0:15:02 | |
I think I done really well. | 0:15:02 | 0:15:04 | |
I think it looked really good and I think the judges really liked it. | 0:15:04 | 0:15:08 | |
They liked the taste but they said it was a bit raw. | 0:15:08 | 0:15:11 | |
Even though I slipped up on my signature bake, | 0:15:11 | 0:15:14 | |
I still have my technical and the showstopper to prove myself. | 0:15:14 | 0:15:17 | |
Mmmm, the vampsome pizza. | 0:15:19 | 0:15:21 | |
Doesn't get much better then that, does it, mate? | 0:15:21 | 0:15:23 | |
It really doesn't, mate. | 0:15:23 | 0:15:24 | |
The next challenge is our bakers' final technical. | 0:15:24 | 0:15:27 | |
What? The final technical? Ever? I don't want it to end, Sam. | 0:15:27 | 0:15:31 | |
Me neither, mate. Me neither. | 0:15:31 | 0:15:32 | |
Eh, and it's a difficult technical as well. | 0:15:32 | 0:15:34 | |
Oh, is it some kind of pudding-y type of situation? | 0:15:34 | 0:15:37 | |
-Oh, I hope so. Shall we find out? -Yeah! -Come on, then. | 0:15:37 | 0:15:40 | |
Bakers, it is time for your last-ever technical. | 0:15:50 | 0:15:55 | |
And this is a notoriously difficult bake. | 0:15:55 | 0:15:58 | |
That is why our lovely judges have left it right for the final, | 0:15:58 | 0:16:02 | |
you naughty judges! | 0:16:02 | 0:16:03 | |
And also, because it's the final, | 0:16:03 | 0:16:05 | |
we're going to banish Graham and Allegra from the tent | 0:16:05 | 0:16:08 | |
so they don't know whose bake is whose. | 0:16:08 | 0:16:10 | |
Now, before you go, guys, any last words of wisdom, tips, hints? | 0:16:10 | 0:16:13 | |
-Timings. Watch the clock. -Temperatures are crucial. | 0:16:13 | 0:16:18 | |
Good, chaps. Off you go, guys, we'll see you later. | 0:16:18 | 0:16:21 | |
Graham and Allegra would like you to tackle a laminated pastry | 0:16:23 | 0:16:27 | |
in the form of a raspberry rough-puff pinwheel. | 0:16:27 | 0:16:30 | |
They want six identical pinwheels with a raspberry cream cheese filling | 0:16:30 | 0:16:35 | |
and, on top, they want a lime icing. | 0:16:35 | 0:16:38 | |
They should be golden brown with puffed up buttery layers. | 0:16:38 | 0:16:42 | |
You've got an hour and a half to complete this challenge. | 0:16:42 | 0:16:44 | |
-Best of luck. On your marks. -Get set. Bake. | 0:16:44 | 0:16:48 | |
Sieve the flour. | 0:16:53 | 0:16:55 | |
And the salt. | 0:16:57 | 0:16:59 | |
Add butter chunks to the bowl and rub them in loosely. | 0:16:59 | 0:17:04 | |
I've never made puff pastry before in my life. | 0:17:05 | 0:17:08 | |
I've got no idea how to do it. | 0:17:08 | 0:17:11 | |
Here we go, this is our perfect pinwheel. | 0:17:11 | 0:17:13 | |
So on the top, paler in the middle, | 0:17:13 | 0:17:15 | |
going out on the spokes to a golden glazed brown | 0:17:15 | 0:17:18 | |
but crucially, when you turn it over, | 0:17:18 | 0:17:20 | |
we have a nice cooked base as well. | 0:17:20 | 0:17:22 | |
I'll be looking for a good understanding of flavour, | 0:17:22 | 0:17:25 | |
a good layer of lime icing and a nice flaky pastry. | 0:17:25 | 0:17:28 | |
So, nicely cooked in the middle. | 0:17:28 | 0:17:30 | |
-PASTRY FLAKES AND CRACKLES -That's the noise you want to hear. | 0:17:30 | 0:17:33 | |
I love those bursts of raspberries. And that hit of lime. | 0:17:33 | 0:17:36 | |
What can go wrong? | 0:17:36 | 0:17:38 | |
A huge amount, actually, from my experience of puff pastry! | 0:17:38 | 0:17:41 | |
I'm really nervous with this challenge, actually, | 0:17:45 | 0:17:48 | |
just because I didn't want them to do pastry. | 0:17:48 | 0:17:52 | |
Especially this pastry. | 0:17:52 | 0:17:55 | |
I've never made rough-puff before. It sounds quite hard. | 0:17:55 | 0:17:58 | |
Roughly combining the flour with the butter | 0:18:00 | 0:18:02 | |
and folding it several times | 0:18:02 | 0:18:04 | |
will give the pastry the light layers the judges are after. | 0:18:04 | 0:18:08 | |
Most important thing is probably | 0:18:08 | 0:18:10 | |
that you don't crumble the butter up. | 0:18:10 | 0:18:13 | |
You have to keep the butter in quite large chunks. | 0:18:13 | 0:18:17 | |
Add the water and mix until I have a firm dough. | 0:18:17 | 0:18:21 | |
When the pinwheels bake, the chunks of butter melt, | 0:18:21 | 0:18:24 | |
creating pockets of steam, which push the layers of pastry apart. | 0:18:24 | 0:18:29 | |
If you rub the butter in too much, then you won't get layers | 0:18:30 | 0:18:33 | |
and it might turn out a bit like shortcrust pastry. | 0:18:33 | 0:18:37 | |
Yeah, I'm really pleased that I can see the chunks of butter. | 0:18:37 | 0:18:40 | |
That's a good sign and it should all turn out really well. | 0:18:40 | 0:18:44 | |
The pastry is put into the freezer for ten minutes, | 0:18:45 | 0:18:48 | |
as it's crucial the butter is cold when it hits the oven. | 0:18:48 | 0:18:52 | |
It gives the bakers time to move onto the lime icing. | 0:18:52 | 0:18:55 | |
I'm rolling the limes just to make sure | 0:18:55 | 0:18:58 | |
that I get as much juice out of them as possible. | 0:18:58 | 0:19:01 | |
I'm scared that it's not watery enough, | 0:19:01 | 0:19:03 | |
cos you have to drizzle it on, | 0:19:03 | 0:19:05 | |
so I'm trying to add as much extra juice as I can find. | 0:19:05 | 0:19:08 | |
Alyth zesting away. How are you? | 0:19:10 | 0:19:13 | |
-Good. -How are you feeling about this challenge? | 0:19:13 | 0:19:16 | |
-I'm quite nervous. -Why? | 0:19:16 | 0:19:17 | |
Just getting the right pastry | 0:19:17 | 0:19:19 | |
and making sure of the right marble effects on the butter. | 0:19:19 | 0:19:24 | |
Do you want to win, Alyth? | 0:19:24 | 0:19:25 | |
I want to win, yes! | 0:19:25 | 0:19:27 | |
Yeah. Who is your main competitor, would you say? | 0:19:27 | 0:19:29 | |
-THEY WHISPER: -I think Megan. -Megan, OK, interesting. -OK. | 0:19:29 | 0:19:33 | |
-So you're a little bit worried about the pastry. -Yeah. | 0:19:33 | 0:19:36 | |
-OK, is it time to get it out of the fridge? -Yeah. | 0:19:36 | 0:19:38 | |
Once the butter in the pastry has hardened, | 0:19:42 | 0:19:44 | |
it should be rolled again, and then folded. | 0:19:44 | 0:19:47 | |
By folding the pastry, I'm creating layers, | 0:19:47 | 0:19:51 | |
which is key for rough-puff because rough-puff is all about the layers. | 0:19:51 | 0:19:57 | |
Bakers, you are halfway through. You've got 45 minutes left. | 0:20:01 | 0:20:04 | |
To achieve identical pinwheels, | 0:20:06 | 0:20:08 | |
the pastry must be cut into six squares of equal size. | 0:20:08 | 0:20:12 | |
I think I am quite good at precision. | 0:20:14 | 0:20:18 | |
You need to make sure that all six pastries are the same | 0:20:18 | 0:20:21 | |
for Graham and Allegra, because they're fussy. | 0:20:21 | 0:20:25 | |
-WHISPERS: -OK, OK, OK, OK, OK... | 0:20:26 | 0:20:28 | |
How have I made so many? I'm only meant to make six. | 0:20:31 | 0:20:35 | |
I've done three more than I was actually meant to. | 0:20:36 | 0:20:39 | |
I'm going to pop them on top of each other and roll them, | 0:20:40 | 0:20:43 | |
but I'm going to have to be quick. | 0:20:43 | 0:20:45 | |
This is definitely, definitely the trickiest part, | 0:20:57 | 0:21:00 | |
cos they all have to look exactly the same. | 0:21:00 | 0:21:05 | |
At this stage, you have to be very, very, very, very delicate, | 0:21:12 | 0:21:17 | |
and take your time, | 0:21:17 | 0:21:18 | |
cos if you rush this, then it will just look really bad. | 0:21:18 | 0:21:23 | |
An hour gone, bakers. You've got half an hour left. | 0:21:37 | 0:21:41 | |
Not as clean as I would have liked, but I just need to work hard | 0:21:55 | 0:21:59 | |
and quickly at the moment, just so I can get this done. | 0:21:59 | 0:22:02 | |
If you're going to bake, make sure an adult knows what you're up to. | 0:22:11 | 0:22:16 | |
Bakers, you've got five minutes left. | 0:22:25 | 0:22:28 | |
They're kind of identical. | 0:22:39 | 0:22:42 | |
Bakers, one minute left. 60 seconds. Come on. Get it on the plate. | 0:22:50 | 0:22:54 | |
I haven't got time. They've got to come out. | 0:22:59 | 0:23:02 | |
Whatever happens. | 0:23:02 | 0:23:03 | |
Bakers, that is it. Please stop what you are doing. | 0:23:19 | 0:23:23 | |
SHE GASPS | 0:23:23 | 0:23:25 | |
SHE SIGHS | 0:23:25 | 0:23:26 | |
Good, good, good, good, good. | 0:23:26 | 0:23:28 | |
Bakers, if you'd please like to bring your pinwheels | 0:23:31 | 0:23:34 | |
and put them behind your picture. | 0:23:34 | 0:23:37 | |
That didn't go very well at all, really. | 0:23:38 | 0:23:40 | |
Cos one mistake pulled me back for time with everything. | 0:23:40 | 0:23:43 | |
I'm feeling really good. | 0:23:43 | 0:23:44 | |
I'm feeling really confident, | 0:23:44 | 0:23:45 | |
and I think the judges are going to like my pinwheels. | 0:23:45 | 0:23:48 | |
I mean, it was my first time making them, | 0:23:48 | 0:23:51 | |
and I'm just really pleased with myself. | 0:23:51 | 0:23:54 | |
It went better then I expected it to go. | 0:23:54 | 0:23:57 | |
And I hope that that was enough to go into the top two. | 0:23:57 | 0:24:00 | |
Graham and Allegra were looking for six identical golden brown pinwheels | 0:24:01 | 0:24:06 | |
with visible layers of pastry, and a delicate drizzle of lime icing. | 0:24:06 | 0:24:10 | |
I think you have done a great job, and you are worthy finalists. | 0:24:11 | 0:24:16 | |
I mean, they're a little bit uneven. | 0:24:18 | 0:24:21 | |
It's not completely consistent in shape. | 0:24:21 | 0:24:23 | |
Slightly smaller here. The bake's OK on the base. | 0:24:23 | 0:24:27 | |
Slightly raw. | 0:24:29 | 0:24:30 | |
A bit undercooked towards the middle, but the layers are good. | 0:24:30 | 0:24:33 | |
That's the flaky pastry we were after, the rough-puff. | 0:24:33 | 0:24:36 | |
You can taste a really good amount of cheese. | 0:24:36 | 0:24:38 | |
I think the lime has really helped bring out the acidity in the cheese, | 0:24:38 | 0:24:41 | |
and it's nicely piped as well. | 0:24:41 | 0:24:43 | |
These ones slightly larger. Even, though. | 0:24:46 | 0:24:49 | |
Yeah, these are nice and even on the pinwheels. | 0:24:49 | 0:24:51 | |
Really good puff. I mean, it's flaky as anything. | 0:24:51 | 0:24:54 | |
Even on the base underneath the cheese, | 0:24:54 | 0:24:56 | |
you can see the layers of pastry. | 0:24:56 | 0:24:57 | |
Hear its nice crunch. Really nice flavour. | 0:24:57 | 0:25:00 | |
-Cheese coming through well. -Nice acidity from the lime. | 0:25:00 | 0:25:03 | |
-Good bake. -Yeah. | 0:25:03 | 0:25:04 | |
So, mostly regular. | 0:25:07 | 0:25:09 | |
There's a couple that are a little bit less regular then the others. | 0:25:09 | 0:25:13 | |
The pastry looks OK. Flaky, well baked. | 0:25:13 | 0:25:16 | |
The bases are nice. | 0:25:16 | 0:25:17 | |
Good flakiness to the pastry. | 0:25:18 | 0:25:20 | |
It's really good on flavour. | 0:25:20 | 0:25:22 | |
We have a baker here who... | 0:25:22 | 0:25:23 | |
The only one, I think, who's done a bit of personal interpretation, | 0:25:23 | 0:25:27 | |
with the dots on the pins and the raspberry in the middle. | 0:25:27 | 0:25:30 | |
Yeah. Good to see. | 0:25:30 | 0:25:31 | |
-Fourth bake. -Slightly larger one here. | 0:25:35 | 0:25:38 | |
The base is OK. A good, even bake across the group. | 0:25:38 | 0:25:42 | |
Except for when you go in. | 0:25:42 | 0:25:44 | |
Yeah. Oh, that's a shame. That's not cooked. | 0:25:44 | 0:25:47 | |
Just that excess pastry on the top. | 0:25:47 | 0:25:49 | |
Cos the spokes are nicely cooked, | 0:25:49 | 0:25:51 | |
flaking away beautifully in my fingers. | 0:25:51 | 0:25:53 | |
-Flavour balance, excellent. -Yeah, really good. -Really nice flavour. | 0:25:55 | 0:25:59 | |
Graham and Allegra must now decide | 0:26:00 | 0:26:02 | |
which two raspberry pinwheels have the best puffy layers. | 0:26:02 | 0:26:06 | |
So, in no particular order, the first of our top two bakes, | 0:26:08 | 0:26:11 | |
for its excellent and excellently cooked flaky pastry, is this one. | 0:26:11 | 0:26:15 | |
Whose bake is that? | 0:26:15 | 0:26:18 | |
Very good, Amari. | 0:26:18 | 0:26:20 | |
The second one, for its individuality within the piping, | 0:26:20 | 0:26:24 | |
is this one. | 0:26:24 | 0:26:25 | |
Who's that? | 0:26:25 | 0:26:26 | |
Well done, Euan. | 0:26:26 | 0:26:27 | |
Well done, bakers. | 0:26:27 | 0:26:29 | |
It's been a tough day, an exciting day, though, | 0:26:29 | 0:26:31 | |
and tomorrow it gets even more exciting, | 0:26:31 | 0:26:33 | |
because you are one more challenge away from finding out | 0:26:33 | 0:26:36 | |
who will be the winner of Junior Bake Off 2015. | 0:26:36 | 0:26:39 | |
# Aaaaah... # SAM LAUGHS | 0:26:39 | 0:26:41 | |
Guys, come and taste your bakes, I think you deserve it. | 0:26:41 | 0:26:44 | |
I didn't do that well in my signature, | 0:26:48 | 0:26:51 | |
but I did pretty well in my technical, | 0:26:51 | 0:26:54 | |
so hopefully my showstopper will be really good as well. | 0:26:54 | 0:26:58 | |
I felt really good about being in the top two. | 0:26:58 | 0:27:00 | |
I just need to make sure | 0:27:00 | 0:27:02 | |
that I don't mess up tomorrow's showstopper, | 0:27:02 | 0:27:04 | |
cos that would be really bad. | 0:27:04 | 0:27:06 | |
I need to prove to the judges that I can do everything in the time. | 0:27:06 | 0:27:10 | |
Tomorrow I want to be able to show them something that I'm proud of. | 0:27:10 | 0:27:13 | |
Tomorrow, just going to give it all. I'm going to do my best. | 0:27:13 | 0:27:17 | |
I think the others should be frightened, | 0:27:17 | 0:27:19 | |
because I'm going to come back fighting. | 0:27:19 | 0:27:21 | |
I really, really want to win. | 0:27:21 | 0:27:23 | |
Right here, right now, with one day left of the whole competition, | 0:27:23 | 0:27:26 | |
Graham and I do not know who is going to win. | 0:27:26 | 0:27:28 | |
They've all got fighting spirit. | 0:27:28 | 0:27:30 | |
They all understand what it is to be a baker, | 0:27:30 | 0:27:32 | |
and they all want that title. | 0:27:32 | 0:27:34 | |
One final, decadent cake stands in the way | 0:27:35 | 0:27:39 | |
in their last bid to impress the judges... | 0:27:39 | 0:27:42 | |
That cake is yummy. | 0:27:42 | 0:27:43 | |
..and be crowned Junior Bake Off Champion 2015. | 0:27:43 | 0:27:47 | |
The winner is... | 0:27:47 | 0:27:49 |