0:00:02 > 0:00:06The Great British Bake Off this year saw the best amateur bakers in the country battle it out
0:00:06 > 0:00:10to be crowned Bake Off Champion.
0:00:10 > 0:00:14Along the way we saw them tackle pastries, cakes, pies,
0:00:14 > 0:00:17biscuits, patisserie and bread.
0:00:17 > 0:00:20It's not proved enough and it's not baked enough.
0:00:20 > 0:00:23But now it's our turn.
0:00:23 > 0:00:28This time expert judges Mary Berry and I take over the Bake Off tent
0:00:28 > 0:00:30to do some baking ourselves.
0:00:31 > 0:00:33Coming up,
0:00:33 > 0:00:37Mary Berry takes on a traditional British cake, the Battenberg,
0:00:37 > 0:00:41a complicated layered-sponge construction held together
0:00:41 > 0:00:45with buttercream and wrapped in perfectly smooth marzipan.
0:00:46 > 0:00:51Mary's recipe for tarte au citron, the classic French tart,
0:00:51 > 0:00:54perfect sweet, thin, crisp pastry
0:00:54 > 0:00:57with a deliciously sharp lemon filling.
0:00:57 > 0:01:01My take on the traditional Italian flatbread, focaccia,
0:01:01 > 0:01:05with its tricky wet dough and aerated crumb structure.
0:01:05 > 0:01:09And finally, Mary's brandy snaps, the seemingly simple treat
0:01:09 > 0:01:12that requires precision and perfect timing
0:01:12 > 0:01:17to achieve its signature shape and snap.
0:01:17 > 0:01:21We will show you some tips and tricks that will help you to create something magical.
0:01:21 > 0:01:25From the mixing, to the baking, to the finishing, to the presentation.
0:01:25 > 0:01:29At home, you will get the same results.
0:01:49 > 0:01:53Each week the bakers in the great British Bake Off
0:01:53 > 0:01:55face three challenges set by Mary and I.
0:01:55 > 0:01:58And the one that always spread fear through the tent
0:01:58 > 0:02:01was the technical challenge.
0:02:01 > 0:02:06It was specifically designed to test the bakers' knowledge, intuition and skill
0:02:06 > 0:02:09in the context of a classic recipe.
0:02:09 > 0:02:12It's delicious, absolutely delicious.
0:02:12 > 0:02:16The first round of the competition this year kicked off
0:02:16 > 0:02:18with a weekend devoted to cakes.
0:02:18 > 0:02:21The technical bake is a controlled test
0:02:21 > 0:02:23of both your intuition and your ability.
0:02:23 > 0:02:27What you are going to be creating is the bete noire of bakers.
0:02:27 > 0:02:30It's a Battenberg cake. Not just any old Battenberg cake
0:02:30 > 0:02:35but a coffee and walnut Battenberg cake.
0:02:41 > 0:02:44So, Mary, you chose Battenberg as the first technical challenge
0:02:44 > 0:02:48in the Bake Off this year. Why?
0:02:48 > 0:02:53It's a classic. It's a cake that everybody knows
0:02:53 > 0:02:55and it has many tricky stages.
0:02:55 > 0:02:58They had to be able to make basic sponge,
0:02:58 > 0:03:01but they'd got to do it in two varieties,
0:03:01 > 0:03:03they had to cut it, shape it,
0:03:03 > 0:03:05and you've got to get that chequerboard effect,
0:03:05 > 0:03:07and that's difficult.
0:03:07 > 0:03:10Usually it's pink and vanilla.
0:03:10 > 0:03:15- That's right.- I thought we could make it a little more sophisticated and have it with walnuts and coffee.
0:03:15 > 0:03:18- There's lots of pitfalls in this particular recipe.- Oh, there are!
0:03:18 > 0:03:20I think none more so in the fact of
0:03:20 > 0:03:23making sure that the squares are absolutely equal.
0:03:23 > 0:03:27Cos for me, a Battenberg is all about the size of those squares,
0:03:27 > 0:03:30the way they're shaped out, and essentially, a Battenberg is square.
0:03:30 > 0:03:32That's why I chose it.
0:03:32 > 0:03:35So, where do we start when we're making a Battenberg?
0:03:35 > 0:03:38Well, we start off by lining the tin.
0:03:38 > 0:03:42I'm going to use a tin that a lot of people will have at home,
0:03:42 > 0:03:46and that is a square tin, about 7½ or 8 inches.
0:03:46 > 0:03:50Or for sheer luxury, and you really like to make them often,
0:03:50 > 0:03:54- you can have a tin like this one. - Oh, that's not fair is it!
0:03:54 > 0:03:58No, but if everybody likes them and wants to make them often
0:03:58 > 0:04:04- these have...- They're brilliant! These come out?- Yes.- And you'll have a neat rectangle of sponge.
0:04:04 > 0:04:07These all come out and then of course you could use it for flapjacks.
0:04:07 > 0:04:11- I'm going to show you how you can divide the tin in half.- OK.
0:04:11 > 0:04:14Because I want to put my vanilla this side,
0:04:14 > 0:04:17- and the other side I'm going to put the walnut and coffee.- Yeah.
0:04:17 > 0:04:19I need a division and I don't want the two mixtures
0:04:19 > 0:04:21to run into each other.
0:04:23 > 0:04:27'Before lining your tin, grease it well with some softened butter.'
0:04:27 > 0:04:30Don't do it with oil because if you do it with oil it would slip.
0:04:30 > 0:04:33'Take a piece of foil-lined baking parchment,
0:04:33 > 0:04:36'which is a little bigger than the tin,
0:04:36 > 0:04:38'fold it in the middle to create a divide.
0:04:38 > 0:04:40'Then place it in the tin
0:04:40 > 0:04:43'making sure the divide is at least the height of the tin
0:04:43 > 0:04:44'and in the centre.'
0:04:44 > 0:04:47Press it right down into those corners
0:04:47 > 0:04:50- and then over the top like that.- Yes.
0:04:50 > 0:04:53- So that's ready. Now I need to make the Battenberg.- OK.
0:04:53 > 0:04:57- Now the sponge method you're using for this.- Mm-hm.
0:04:57 > 0:05:00All-in-one or creaming the butter and the sugar, adding the eggs?
0:05:00 > 0:05:02I'm, because I'm very busy,
0:05:02 > 0:05:06and I want a really good result, I'm going to use the all-in-one method.
0:05:06 > 0:05:10So you reckon that all-in-one method as a sponge is better than
0:05:10 > 0:05:13the creaming method with the butter and the sugar?
0:05:13 > 0:05:16I do, I get a better result from it, and it is far easier.
0:05:16 > 0:05:18I'll just put a little dusting in there.
0:05:18 > 0:05:23You could weigh the 100 grams of self-raising flour in there.
0:05:23 > 0:05:25- Mm-hm.- Then put the baking spread on the top.
0:05:25 > 0:05:26Add the marg on the top. OK.
0:05:26 > 0:05:30Right. I mean, to make cakes, and this programme's all about baking,
0:05:30 > 0:05:33it is weighing accurately,
0:05:33 > 0:05:37so we'll start off by putting 100 grams of self-raising flour in there.
0:05:38 > 0:05:40That's four ounces, that's right.
0:05:40 > 0:05:42There you go.
0:05:42 > 0:05:46And then 100 grams baking spread. So that is exactly 200 in there.
0:05:46 > 0:05:47That's exactly 100 of each.
0:05:47 > 0:05:51- And because you've floured the bowl...- Yes.- It slips off easily.
0:05:51 > 0:05:55- Yes.- Then we want 50 grams of ground almonds.- 50 grams of ground almonds.
0:05:55 > 0:05:58Putting ground almonds in this helps with the keeping quality.
0:05:58 > 0:06:02- Yeah.- I don't think it'll keep very long because it's going to be eaten.
0:06:02 > 0:06:07- Right, so we've got almonds, we need sugar.- Sugar.
0:06:07 > 0:06:11- Castor sugar and 100 grams. - 100 grams of castor sugar.
0:06:13 > 0:06:16- That's right.- OK. - And we need baking powder now.
0:06:16 > 0:06:20You may think using self-raising flour and baking powder...
0:06:20 > 0:06:23- And baking powder. We've spoken about this before.- I know.
0:06:23 > 0:06:28The old-fashioned creaming method you used to beat until it was light and fluffy.
0:06:28 > 0:06:31Because we're just beating it, not a lot,
0:06:31 > 0:06:33I want a little bit extra rise in this
0:06:33 > 0:06:37- and I'm going to add half a teaspoon just like that.- Yes.
0:06:37 > 0:06:38- So just a little.- OK.
0:06:38 > 0:06:40- To make that extra rise.- OK.
0:06:40 > 0:06:44- Eggs, two, please. - Eggs, two, whole?
0:06:44 > 0:06:47- Whole, yes.- Whole, straight in. - No need to separate them this time.
0:06:47 > 0:06:52I think that's... If I do that, it drips all down the side.
0:06:52 > 0:06:55I bet you can do 100 an hour or...
0:06:55 > 0:06:58- Two, two, two.- Two? - Many of my mixes take 50 eggs.
0:06:58 > 0:07:02- Do they?- So we just stand there, cracking eggs.- I won't compete.
0:07:02 > 0:07:06Right, so at that stage, just beat it together.
0:07:07 > 0:07:12And you only need to mix this until it is smooth,
0:07:12 > 0:07:15and you don't go on and on and on beating it
0:07:15 > 0:07:18when it's the all-in-one method, just when it's all together.
0:07:18 > 0:07:20I feel like a five-year-old,
0:07:20 > 0:07:22standing next to my mum when she's making a cake.
0:07:22 > 0:07:25That's all right. I'll let you lick the bowl, then.
0:07:25 > 0:07:30I'm going to divide that in half because I want one vanilla half.
0:07:30 > 0:07:31Yes.
0:07:31 > 0:07:33- And one...- Walnut and coffee.
0:07:33 > 0:07:36- Exactly, that's it.- OK.
0:07:37 > 0:07:39'To finish this sophisticated Battenberg mix,
0:07:39 > 0:07:41'add one-and-a-half teaspoonfuls of milk
0:07:41 > 0:07:45'and a few drops of vanilla extract to one bowl.'
0:07:46 > 0:07:49'In the other, put 25 grams of chopped walnuts
0:07:49 > 0:07:52'and 1½ teaspoons of instant coffee granules
0:07:52 > 0:07:55'mixed with one-and-a-half teaspoons of milk.
0:07:55 > 0:07:59'This is what gives it a lovely colour and flavour.'
0:08:00 > 0:08:03- Now we have to fill the tins.- OK.
0:08:03 > 0:08:06It smells lovely, the coffee flavour, doesn't it?
0:08:06 > 0:08:10- Coffee and walnut is a marriage made in heaven as far as I'm concerned. - It's lovely.
0:08:10 > 0:08:14I'm going to level it right to the corners,
0:08:14 > 0:08:17it won't take its own shape by itself.
0:08:17 > 0:08:20And I'm straightening up the middle,
0:08:20 > 0:08:25- and this is what some of our bakers forgot to do, keep this level.- Yes.
0:08:25 > 0:08:28Once the mixtures are level,
0:08:28 > 0:08:30sponges should be baked for about 25 minutes
0:08:30 > 0:08:34at 160 degrees centigrade or 140 fan.
0:08:37 > 0:08:42Keeping their mixtures level was the least of the bakers' problems.
0:08:42 > 0:08:45All were relying on their own experience of cake making
0:08:45 > 0:08:48to decide how to execute the baking,
0:08:48 > 0:08:50cutting and building of this unique cake.
0:08:53 > 0:08:56I've never, ever made a Battenberg before,
0:08:56 > 0:09:00so I'm quite a bit anxious, really, but hopefully it'll be all OK.
0:09:00 > 0:09:03The first stumbling block was lining the tin,
0:09:03 > 0:09:05and Janet was already beginning to flap.
0:09:05 > 0:09:09It's a sort of new challenge, it's not something I've done before.
0:09:09 > 0:09:13Holly was relying on her origami skills to see her through.
0:09:13 > 0:09:15I don't really know what I'm doing,
0:09:15 > 0:09:18I've done a bit of a Blue Peter job on the tin
0:09:18 > 0:09:21and it's going to be a big element of crossing my fingers.
0:09:21 > 0:09:24So I put all the coffee in the cake instead of half in the cake
0:09:24 > 0:09:26and half for the icing.
0:09:26 > 0:09:28I don't know, probably have a stronger flavour.
0:09:28 > 0:09:31The judges wanted strong flavour, so hey, I'm sure they'll like it.
0:09:31 > 0:09:34I think having a military background helps to some extent,
0:09:34 > 0:09:36following specific things to do,
0:09:36 > 0:09:39it makes up for the fact I'm a man, and multi tasking is a nightmare.
0:09:39 > 0:09:43Ben's method of checking whether the sponge was baked was spot on.
0:09:43 > 0:09:47It's as done as I can make it, we'll wait and see what happens with it.
0:09:47 > 0:09:49I'm a bit worried that the foil is...
0:09:49 > 0:09:52Oh, so did you use the rigid foil?
0:09:52 > 0:09:56Well, the rigid foil is fine, it's the edges that have started to...
0:09:56 > 0:09:58- flick in a bit.- So you're... OK.
0:09:59 > 0:10:02I'm a little bit disappointed, actually.
0:10:02 > 0:10:05My foil's curled over so it's split away from the side,
0:10:05 > 0:10:08but hopefully I can rescue that with some marzipan.
0:10:08 > 0:10:10I'll have to trim it up nicely.
0:10:10 > 0:10:13One side's wider than the other side.
0:10:17 > 0:10:20So this has been brought out of the oven now and has been cooled.
0:10:20 > 0:10:23They look fantastic, so equal. What are you looking for?
0:10:23 > 0:10:28Well, I'm looking for them both to be of equal size.
0:10:28 > 0:10:31- It's shrinking away from the sides there.- Yeah.
0:10:31 > 0:10:35That'll tell me it's done, and also the plain side,
0:10:35 > 0:10:38the vanilla side, is that lovely pale golden colour.
0:10:40 > 0:10:43- And then we cut it into two strips. - OK.
0:10:44 > 0:10:47'In order to start building the Battenberg,
0:10:47 > 0:10:50'pull the ends of the baking parchment away from each other.
0:10:50 > 0:10:53'Neaten up the edges of each sponge,
0:10:53 > 0:10:57'and then divide both evenly into two strips.'
0:10:59 > 0:11:03- Ideally, one should leave it half a day at least.- Yeah.
0:11:03 > 0:11:07Because then it cuts evenly. Then we come to the buttercream.
0:11:10 > 0:11:15'Take 100 grams of icing sugar and 40 grams of butter at room temperature.'
0:11:16 > 0:11:20We've got coffee granules over there, half a teaspoon, if we put those...
0:11:20 > 0:11:24- In there?- ..in there with 1½ teaspoonfuls of milk.
0:11:24 > 0:11:25There we are.
0:11:25 > 0:11:29But I think the coffee icing really complements it
0:11:29 > 0:11:32- and brings the whole thing together. - Yeah.
0:11:32 > 0:11:36Now if you'd like to tip your icing sugar and butter on top of that.
0:11:36 > 0:11:38- Into there?- Yeah.
0:11:38 > 0:11:40Just going to break up that butter.
0:11:40 > 0:11:43Then I'm going to get my hands in there.
0:11:43 > 0:11:45- Hands?- Yeah.
0:11:46 > 0:11:47A true baker.
0:11:47 > 0:11:50Just imagine it's dough and it'll be perfect.
0:11:50 > 0:11:54I think there's something about using your hands in a bakery.
0:11:54 > 0:11:57It's going to go into hyper speed in a minute, all right?
0:12:01 > 0:12:03Looks lovely and smooth.
0:12:03 > 0:12:05I think you get the feel for it,
0:12:05 > 0:12:09and if you're permanently using a mixer you haven't got that link.
0:12:09 > 0:12:11If you get your hands in there,
0:12:11 > 0:12:13you remember what it should be like.
0:12:13 > 0:12:17- If the phone rings, you use your other hand?- Sometimes not.
0:12:19 > 0:12:22'Assembling the Battenberg is the next stage.
0:12:22 > 0:12:25'Use the buttercream to join one coffee strip
0:12:25 > 0:12:27'and one vanilla strip together.
0:12:27 > 0:12:29'Spread some icing across the top
0:12:29 > 0:12:33'and create the square with the remaining two pieces of cake.'
0:12:33 > 0:12:36Obviously, there's a slight drop on each side where it sits,
0:12:36 > 0:12:38cos you get a natural rise in the middle of the oven.
0:12:38 > 0:12:40Could you trim off the very ends?
0:12:40 > 0:12:44You certainly could at this stage if you wanted to, but I like to do it at the very end.
0:12:44 > 0:12:51Now we need 225 grams of marzipan, just making quite sure I haven't got any crumbs on my fingers
0:12:51 > 0:12:54cos that would mark the... make it non-perfect.
0:12:54 > 0:12:59Yes, the marzipan, yes. It's imperative at this stage to make sure the marzipan is clean,
0:12:59 > 0:13:03so you don't get all those indentations and possible breaks in it.
0:13:03 > 0:13:07So top tip is icing sugar on your rolling pin
0:13:07 > 0:13:11- rather than on the marzipan at this stage.- Exactly.
0:13:11 > 0:13:15Just an even roll all the time, just like doing pastry.
0:13:15 > 0:13:18I know a few of them had a problem with the marzipan on the Battenberg,
0:13:18 > 0:13:20it did split, it did break,
0:13:20 > 0:13:24and it looked a bit of a mess on a few of them, to be honest.
0:13:27 > 0:13:29No, that didn't work.
0:13:29 > 0:13:30It's rubbish.
0:13:33 > 0:13:37I'm going to start again. Stupid thing.
0:13:37 > 0:13:38Sorry.
0:13:40 > 0:13:42I'm using cling wrap here
0:13:42 > 0:13:45because I didn't want the marzipan to stick to the roller.
0:13:45 > 0:13:49With some judicious encouragement, it can be persuaded to wrap round.
0:13:49 > 0:13:53Is it going to match?
0:13:53 > 0:13:57That'll be at the bottom so they won't see that bit!
0:14:00 > 0:14:05'Once the marzipan is carefully rolled, place the assembled cake
0:14:05 > 0:14:08'into the middle, spread the remaining buttercream over the top.
0:14:08 > 0:14:12'Next, wrap the marzipan carefully around the sides of the cake
0:14:12 > 0:14:16'and massage it gently to bind it to the sponge.
0:14:16 > 0:14:20'Finally, trim off the edges to neaten both ends,
0:14:20 > 0:14:23'creating the perfect chequerboard effect.'
0:14:23 > 0:14:27- Do I ask a favour, can I crimp it on the top?- You do the final finish.
0:14:27 > 0:14:32Well, if I do a little crimp, I think it sets it off, doesn't it,
0:14:32 > 0:14:35and it makes it look a little bit special.
0:14:38 > 0:14:41So we need just a few walnuts on that.
0:14:41 > 0:14:44I always think it's a good idea to have whatever's inside
0:14:44 > 0:14:47showing on top so people know.
0:14:47 > 0:14:50- How about doing five?- OK.
0:14:50 > 0:14:54So that's our Battenberg, quite a challenge for our 12 bakers.
0:14:54 > 0:15:01When it came to judging, we were looking for the Battenberg that demonstrated the baking techniques,
0:15:01 > 0:15:05flavours and precision demanded by this recipe.
0:15:08 > 0:15:12This person has followed the recipe exactly.
0:15:12 > 0:15:16- It's been really well pressed into shape.- It looks very pretty. - And businesslike.
0:15:16 > 0:15:19Marzipan's very neat, that's nice.
0:15:19 > 0:15:25- This has been well-trimmed, it looks perfection.- It's good flavour, good bake.- A very good execution.
0:15:25 > 0:15:28And who has this one here?
0:15:29 > 0:15:30This is a masterpiece.
0:15:30 > 0:15:31Well done, Holly.
0:15:42 > 0:15:45I've been dying to get a piece of this.
0:15:45 > 0:15:46It looks very good.
0:15:46 > 0:15:48As a technical challenge,
0:15:48 > 0:15:51I thought the choice of the Battenberg, Mary, was superb.
0:15:51 > 0:15:55Well, it was pushing them, and remember this was their first one,
0:15:55 > 0:15:58perhaps we were a little bit cruel to put it in so early.
0:15:58 > 0:16:00It was interesting when you talked to them,
0:16:00 > 0:16:05they all knew Battenberg, but very few of them had made them.
0:16:05 > 0:16:07It was tricky as the first technical challenge.
0:16:07 > 0:16:11I think getting all the sponges exactly the same,
0:16:11 > 0:16:14getting the good bake on the sponge itself in the first place,
0:16:14 > 0:16:19the blending of the buttercream and the smoothing of the buttercream between the sponges,
0:16:19 > 0:16:21ultimately, if they'd done that properly
0:16:21 > 0:16:23they would have ended up with a Battenberg like this.
0:16:23 > 0:16:28In the second round of the competition, we introduced pastry.
0:16:28 > 0:16:32Over two days and three challenges, we tested the bakers to the limit.
0:16:32 > 0:16:37The most difficult challenge of all was the second.
0:16:37 > 0:16:42The moment the technical bake was revealed, a ripple of fear swept through the tent.
0:16:42 > 0:16:45Deep breath, what we're going to be asking you to do
0:16:45 > 0:16:47is a tarte au citron.
0:16:54 > 0:16:57You know, Paul, tarte au citron, lemon tart,
0:16:57 > 0:17:01is quite my most favourite dessert or pastry tart.
0:17:01 > 0:17:04- Is that why you picked it for the technical challenge?- Oh...
0:17:04 > 0:17:07You wanted to make it cos you liked it?
0:17:07 > 0:17:10Not really, because technically it's quite tricky to make,
0:17:10 > 0:17:14and there's an awful lot that can go wrong with it.
0:17:14 > 0:17:16But it is so good to eat, so popular,
0:17:16 > 0:17:19yet I think people are nervous of making it at home.
0:17:19 > 0:17:23So you're going to show us now the definitive lemon tart.
0:17:23 > 0:17:24- Exactly.- OK.
0:17:24 > 0:17:26And so for that I'm going to make the pastry,
0:17:26 > 0:17:31- I'm going to do it in the processor. So, 175 grams of flour.- Yeah.
0:17:31 > 0:17:35On the scales.
0:17:35 > 0:17:37- Is that absolutely right? - Nearly, getting there.
0:17:37 > 0:17:42- That's 175 grams. OK. - I'll put that into the processor.
0:17:42 > 0:17:47- You can do this by hand, can't you? - Oh, you can, yes, just put it straight into the bowl.
0:17:47 > 0:17:52- Then we're going to add the icing sugar, 25 grams.- 25 grams.
0:17:52 > 0:17:55- I'm keeping a strong eye and you're up to 22 at the moment.- I'm up to 24.
0:17:55 > 0:17:57Oh, all right, and...
0:17:57 > 0:17:59Don't start taking your position...
0:17:59 > 0:18:02And these chefs, you know, they always use their hands.
0:18:02 > 0:18:03There you go.
0:18:03 > 0:18:07OK. So that is my 25 grams.
0:18:07 > 0:18:11And 100 grams of cold butter. Now we put that in the fridge, didn't we?
0:18:11 > 0:18:12Yes.
0:18:12 > 0:18:14In there, there we are.
0:18:14 > 0:18:18So at this stage you're just going to bind the ingredients to a breadcrumb consistency.
0:18:18 > 0:18:21Exactly. Press the button to go.
0:18:24 > 0:18:29- Can you see how it's changing now and becoming pale yellow?- Yeah.
0:18:29 > 0:18:33- And it's just rubbed in as if you'd done it by hand.- Yeah.
0:18:33 > 0:18:35But a lot quicker.
0:18:35 > 0:18:39Do you know what's happening in a molecular level? Can I bore you with science?
0:18:39 > 0:18:44The flour particles themselves are being coated with the fat from the butter or whatever fat you use,
0:18:44 > 0:18:46and that actually prevents the liquid coming out
0:18:46 > 0:18:49and too much gluten being formed.
0:18:49 > 0:18:51So when you add the water, you then work it,
0:18:51 > 0:18:54the more you work it, the more gluten is released through the fat
0:18:54 > 0:18:57but it limits the amount of gluten allowed out
0:18:57 > 0:18:58to stop it being too rubbery.
0:18:58 > 0:19:00Very clever.
0:19:00 > 0:19:03And add one egg yolk to that.
0:19:03 > 0:19:07- There you go, one egg yolk straight in?- That's it, and some water. A tablespoon.
0:19:07 > 0:19:12Now, measuring spoons are an essential part of my life.
0:19:12 > 0:19:15Everybody can make pastry if they weigh accurately,
0:19:15 > 0:19:18so I'm going to keep an eye on that.
0:19:18 > 0:19:20And when I see it coming together...
0:19:23 > 0:19:25So that's your basic sweet pastry mix.
0:19:25 > 0:19:29That is basic sweet pastry, and I use it for all sorts of things.
0:19:29 > 0:19:33So it's interesting that you use icing sugar rather than castor sugar.
0:19:33 > 0:19:36It makes a better dough. I think.
0:19:36 > 0:19:38- Smoother dough, smooth. - A smoother dough.
0:19:38 > 0:19:42- Now you just knead that a little bit for me.- Yeah.
0:19:42 > 0:19:43Just knead it.
0:19:43 > 0:19:48I only knead it a little bit. Now that is a skill I haven't got yet.
0:19:48 > 0:19:52- Right, I've just got some non-stick parchment.- Yeah.
0:19:52 > 0:19:56And the size I'm going to make is 23 centimetres,
0:19:56 > 0:19:57about an inch high,
0:19:57 > 0:20:00and this is the way that I do it,
0:20:00 > 0:20:04because I was taught to roll out the pastry into a big sheet
0:20:04 > 0:20:06then put it round the rolling pin.
0:20:06 > 0:20:11- The way I normally do it, yes. - Well, so often, if you haven't made it perfectly, it cracks.
0:20:11 > 0:20:13And so, this way, it doesn't.
0:20:13 > 0:20:20So if you put that as your base, and you know you've got to make it sort of an inch bigger all round.
0:20:20 > 0:20:21That's a nice tip.
0:20:21 > 0:20:26Then you put that in the middle, and you roll it out.
0:20:26 > 0:20:31And try to keep it round... round again here.
0:20:31 > 0:20:36- It's just all about being gentle, isn't it? Just easing it out to the side.- It's gentle, gentle.
0:20:36 > 0:20:41But light hands - you notice I'm not pressing it and it's got to be fairly even.
0:20:42 > 0:20:46- There, now you can actually see the circle...- Yes.
0:20:46 > 0:20:50- ..underneath.- Clearly. - That looks just about right to me.
0:20:50 > 0:20:53Right, now how am I going to get it into there?
0:20:53 > 0:20:56Very simply. What you do is you take the pastry
0:20:56 > 0:21:01and you just turn it in like that... and you see,
0:21:01 > 0:21:05if I tried to put that over the rolling pin...
0:21:05 > 0:21:07it would more than likely crack.
0:21:07 > 0:21:13Then you just take that and you put that in there, there it is,
0:21:13 > 0:21:17and then very simply lift this over the side.
0:21:17 > 0:21:19You notice that I've got lots of spare.
0:21:19 > 0:21:22I'm going to leave that exactly there.
0:21:22 > 0:21:25Usually, I don't chill it before I roll it out,
0:21:25 > 0:21:28but if it's warm like today, you can chill it for five minutes.
0:21:28 > 0:21:31It's a good idea, again, just to solidify the butter that's in there.
0:21:31 > 0:21:34It makes it a little bit easier to work.
0:21:36 > 0:21:40Firmly press the pastry into the grooves of the tin.
0:21:40 > 0:21:45'Once it's lined, prick the base so it doesn't balloon up while baking,
0:21:45 > 0:21:48line it with foil and some baking beans to weigh it down.
0:21:48 > 0:21:53Bake the case for around ten minutes at 200 degrees centigrade,
0:21:53 > 0:21:57180 fan, while you make the filling.
0:21:57 > 0:21:59You will need the zest of four unwaxed lemons
0:21:59 > 0:22:02and 150ml of lemon juice.
0:22:02 > 0:22:04For the filling break five eggs into a bowl
0:22:04 > 0:22:08and whisk together with 225 grams of caster sugar.
0:22:08 > 0:22:12If you used granulated sugar, you would get speckles
0:22:12 > 0:22:14on top of the tart.
0:22:14 > 0:22:18Whisk until it becomes smooth, then add the zest and lemon juice
0:22:18 > 0:22:21and mix again until they're well combined.
0:22:21 > 0:22:25Finally, add 125ml of double cream.
0:22:27 > 0:22:31It's time to check on the pastry case.
0:22:31 > 0:22:33- There you go.- That's it.
0:22:33 > 0:22:39- Right, now, can you see that's got a gentle brown on the outside?- Yes.
0:22:39 > 0:22:43And then just lift it out... and you notice how it doesn't stick.
0:22:45 > 0:22:50And you can see now that most of the pricking has filled up the holes.
0:22:50 > 0:22:52- Yes.- It looks underdone in the middle.- Mmm.
0:22:52 > 0:22:55And therefore, that has to go back in the oven
0:22:55 > 0:22:58for 10 to 12 minutes until it dries out.
0:22:58 > 0:23:03- So you're going to take that to its full bake before it goes back in with the filling?- Exactly,
0:23:03 > 0:23:05because remember when we were judging -
0:23:05 > 0:23:07and we've got a thing about a soggy bottom -
0:23:07 > 0:23:12you've got to get that bottom of the pastry really, really dry.
0:23:13 > 0:23:15'The pastry needs another ten to 15 minutes
0:23:15 > 0:23:18'until it is completely dried out.
0:23:18 > 0:23:23'When the pastry case is fully baked, allow it to cool.
0:23:23 > 0:23:27'To finish off the tart, transfer the filling to a jug
0:23:27 > 0:23:32'and give it a quick stir to check the lemon zest is well mixed in.'
0:23:32 > 0:23:35Now, most people, I expect, would pour that into there,
0:23:35 > 0:23:39walk to the oven, and, with a not very steady hand,
0:23:39 > 0:23:43it might go over the side and get between the pastry and the tin.
0:23:43 > 0:23:47- Mmm.- So, if you put that on the oven shelf...- In the oven now?- Yes.
0:23:47 > 0:23:51..and then you just gently pour that in...
0:23:52 > 0:23:57And as a matter of interest, that was exactly a pint.
0:23:57 > 0:24:00- So, that's ready to bake?- Yes, it's in the oven and the oven is set.
0:24:00 > 0:24:02Overcook it,
0:24:02 > 0:24:05and it might have bubbles in it,
0:24:05 > 0:24:06- which would toughen it.- Mmm.
0:24:06 > 0:24:10And if you overcook it, a crack will form.
0:24:10 > 0:24:15To know when it's done - and we'll have a look at it - it should have a wobble in the middle.
0:24:15 > 0:24:20'Bake the tart at 160 centigrade, or 140 fan, for about 35 minutes.'
0:24:24 > 0:24:28'I've always considered that the level of skill of a good pastry chef
0:24:28 > 0:24:33'can be measured by their ability to make a perfect lemon tart.'
0:24:35 > 0:24:38I'm scared that I'll mess it up big time if I still do that.
0:24:38 > 0:24:40A lot of fear coming through.
0:24:40 > 0:24:42It's making Mary's lemon tart for Mary.
0:24:42 > 0:24:45'With only 1½ hours on the clock,
0:24:45 > 0:24:47'the bakers were up against it.
0:24:47 > 0:24:52'There are no short cuts when making a perfect lemon tart.
0:24:52 > 0:24:55'Janet's pastry looks slightly overworked.'
0:24:55 > 0:24:58- Yes, it's looking a little bit gunky.- What, the pastry?
0:24:58 > 0:25:00Yes, but maybe it'll be OK.
0:25:00 > 0:25:03I have done a tarte au citron in the past,
0:25:03 > 0:25:06not with quite such a sticky pastry.
0:25:06 > 0:25:09But we'll do with what we've got.
0:25:09 > 0:25:12'It wasn't just making the pastry that was tricky.
0:25:12 > 0:25:14'Blind baking was also causing problems.'
0:25:14 > 0:25:19There's a little crack in the bottom of my case, you know.
0:25:19 > 0:25:20Hopefully, it will do the job.
0:25:22 > 0:25:25It's all in the pastry, the crunch, and it looks all right,
0:25:25 > 0:25:27but God, who knows?
0:25:27 > 0:25:31- Oh, no...- Jo, are we facing the collapse of the pastry wall?
0:25:31 > 0:25:33- Yes, hah, we are.- OK.
0:25:33 > 0:25:36I've never had it collapse on me or anything before,
0:25:36 > 0:25:39but I'm making silly mistakes and I don't really know why.
0:25:44 > 0:25:47I think wishy-washy lemon's not worth having, you know,
0:25:47 > 0:25:50I think if you have something lemony, it's got to be really sharp.
0:25:50 > 0:25:54So it sort of gets all your jaws going, you know.
0:25:54 > 0:25:59'The technique of filling the cases whilst in the oven eluded some of the bakers.'
0:25:59 > 0:26:04- Oh, no, this is terrible. - Please, please!
0:26:04 > 0:26:08'The bakers all had their own views when to take the tart out of the oven.'
0:26:08 > 0:26:10Out you come...
0:26:10 > 0:26:12You're supposed to take it out
0:26:12 > 0:26:14when there's just a little wobble in the middle,
0:26:14 > 0:26:18so I've applied that principle and, fingers crossed, it'll work.
0:26:18 > 0:26:22I don't think it's a disaster,
0:26:22 > 0:26:26it doesn't look like a disaster cos at least it's not runny.
0:26:28 > 0:26:32When you're cooking something like this lemon tart, overcook it,
0:26:32 > 0:26:36and it might have bubbles in it, which would toughen it,
0:26:36 > 0:26:38and a crack will form.
0:26:40 > 0:26:43That looks beautiful.
0:26:43 > 0:26:48Then you want to leave it in the tin so that the pastry will shrink back from the outside.
0:26:48 > 0:26:51If you try and turn it out now, it could well stick.
0:26:51 > 0:26:55'Leave the tart in its tin for about ten to 15 minutes to cool.
0:26:55 > 0:26:59'Carefully remove the tart from the tin, slide it off its base
0:26:59 > 0:27:05'onto the serving plate, then dust liberally with icing sugar to serve.'
0:27:05 > 0:27:09It really makes the most beautiful dessert, or even little wedges of it for tea.
0:27:09 > 0:27:11I'm looking forward to that one, Mary.
0:27:13 > 0:27:16'When it came to judging, while some looked impressive,
0:27:16 > 0:27:21'others fell short with thick, burned crusts and cracked tops.'
0:27:23 > 0:27:27Good gracious, 11 really lovely tarte au citrons.
0:27:27 > 0:27:29'And when we cut and tasted them,
0:27:29 > 0:27:31'I couldn't believe how different they were,
0:27:31 > 0:27:35'considering they were all from the same recipe.'
0:27:35 > 0:27:38It's a bit thick on the pastry.
0:27:38 > 0:27:42- Tastes good, but you expect that, it's a Mary Berry recipe. - THEY LAUGH
0:27:42 > 0:27:46There's a crack in the top of this one, it is slightly over baked.
0:27:46 > 0:27:49A thinner pastry on this one.
0:27:49 > 0:27:52I think that the blind bake wasn't long enough.
0:27:52 > 0:27:56- Mmm. And that's been boiled. - Nice to have thin pastry, though.
0:27:56 > 0:27:59This one looks like a patchwork quilt.
0:27:59 > 0:28:03- You see the different colours. - That's the join in the pastry.
0:28:03 > 0:28:05This one looks good.
0:28:05 > 0:28:10Thin crust, it is not shrinking away from the side,
0:28:10 > 0:28:12the filling is beautifully creamy.
0:28:17 > 0:28:22- Lemon tart, or as the French call it, tarte au citron.- Cut a slice.- Mmm.
0:28:24 > 0:28:29- Was that going through like butter? - It cuts extremely well.
0:28:30 > 0:28:35Looking down the side of that, there isn't a bubble in the filling.
0:28:35 > 0:28:38But most important of all is underneath,
0:28:38 > 0:28:41the pastry should be very thin
0:28:41 > 0:28:43and a lovely golden brown.
0:28:44 > 0:28:45Mmm.
0:28:47 > 0:28:52It's so delicate. Yet the beautiful lemon coming through.
0:28:52 > 0:28:55It is a tricky thing to get a perfect lemon tart
0:28:55 > 0:28:57and if it's baked properly,
0:28:57 > 0:29:00that's exactly how it should be.
0:29:02 > 0:29:06'Week three, and we decided it was time to test the bakers
0:29:06 > 0:29:10'on their bread-making skills, my personal passion.'
0:29:12 > 0:29:14Got too much salt in it.
0:29:17 > 0:29:20Your technical recipe for this challenge is focaccia.
0:29:20 > 0:29:23And to add a little bit of pressure,
0:29:23 > 0:29:27you will be working with master baker Paul Hollywood's own recipe.
0:29:34 > 0:29:37So Paul, out of all the breads you could have chosen,
0:29:37 > 0:29:42why did you chose focaccia for a technical challenge for the bakers?
0:29:42 > 0:29:47I chose the focaccia because it's extremely difficult to make. Cos this dough is extremely wet,
0:29:47 > 0:29:51and the flour to water the ratio is nearly one to one,
0:29:51 > 0:29:54so you can imagine, it's almost like a wet jelly
0:29:54 > 0:29:57and very difficult to handle.
0:29:57 > 0:30:01These are the best amateur bakers this country has to offer
0:30:01 > 0:30:03and if I can't push THEM, what's the point?
0:30:03 > 0:30:06But I'm going to show you how you can incorporate
0:30:06 > 0:30:09that much water into a mix, so what we're going to do is
0:30:09 > 0:30:12to start with some flour, some strong, white flour.
0:30:12 > 0:30:16- Right.- Now I'm going to weigh up 500 grams, all right?- Right.
0:30:18 > 0:30:22I'll keep an eye on you that it's absolutely accurate.
0:30:24 > 0:30:28- You're on your way, two more grams. - OK, 500.
0:30:28 > 0:30:31Exactly right. And strong flour.
0:30:31 > 0:30:34Strong, white bread flour.
0:30:34 > 0:30:38This has a higher protein level, therefore a higher gluten level.
0:30:38 > 0:30:39Gluten - glue,
0:30:39 > 0:30:42the glue that binds the structure,
0:30:42 > 0:30:45the holes in the loaf together, keeps it strong.
0:30:45 > 0:30:48- Now, yeast.- Yes.
0:30:48 > 0:30:50Three different types of yeast here,
0:30:50 > 0:30:53- you have what's called fast-action yeast.- Usually in little packets.
0:30:53 > 0:30:56Yes, or the powdered yeast, which you get in little sachets.
0:30:56 > 0:30:59The middle one is a dried yeast.
0:30:59 > 0:31:02This one you have to reconstitute with water, sugar,
0:31:02 > 0:31:05mix it and then leave it for 15 minutes to froth and bubble.
0:31:05 > 0:31:09- Load of nonsense, don't use it. - Right.- This particular yeast
0:31:09 > 0:31:15- is the fresh stuff.- Mmm. - Fast-action yeast is the dried version of that. Therefore,
0:31:15 > 0:31:18if you base that as a concentrate,
0:31:18 > 0:31:22you use a third less in the powdered.
0:31:22 > 0:31:25So it's fast-action dried yeast that we're to use.
0:31:25 > 0:31:29Fast-action yeast, so I'm putting that straight in, two sachets of seven grams.
0:31:29 > 0:31:33- Right.- The next thing I'm going to do is add a glug of olive oil,
0:31:33 > 0:31:3630ml, I need - one, two, three.
0:31:36 > 0:31:39That might have been a bit too much, may it?
0:31:39 > 0:31:41No, it's fine. Salt.
0:31:41 > 0:31:45I'm using normal cooking salt. And I'm actually going to use ten grams.
0:31:45 > 0:31:50If you're using measuring spoons, that would be a dessert spoon.
0:31:50 > 0:31:54I'm not into all that stuff, that is bizarre.
0:31:54 > 0:31:58I know, but WE like to be accurate and we have a little set of spoons.
0:31:58 > 0:32:03- OK.- You can do it...- Is that the royal "we"?- Us home bakers.
0:32:03 > 0:32:06OK, so, in there, we have the core ingredients
0:32:06 > 0:32:10to make the most magical food known to man. Or woman.
0:32:10 > 0:32:14In this jug, I've got cool water,
0:32:14 > 0:32:18- not warm water.- Cool water?
0:32:18 > 0:32:21- Just tap water, straight from the tap.- Right.- 400ml.
0:32:21 > 0:32:24Straight into the bowl, start off about half way.
0:32:24 > 0:32:28Because it takes so much water, this dough,
0:32:28 > 0:32:31you never add the full amount straight away.
0:32:31 > 0:32:34- More water in again.- But you are going to include all that 400ml?
0:32:34 > 0:32:36Oh, yes.
0:32:36 > 0:32:40At this stage, I'm just turning it, to see how much liquid it's going to pick up.
0:32:40 > 0:32:43And again it's still more.
0:32:43 > 0:32:46But you gave them definite instructions that they had to
0:32:46 > 0:32:50use all that 400ml of water, and they didn't believe your recipe.
0:32:50 > 0:32:52They actually started to change the recipe
0:32:52 > 0:32:57because they thought it was wrong.
0:32:57 > 0:33:01'Making focaccia is a test of raw baking skill,
0:33:01 > 0:33:03'where technique is important.
0:33:03 > 0:33:07'But respecting the fluid to flour ratio in my wet dough recipe
0:33:07 > 0:33:09'is absolutely vital.
0:33:09 > 0:33:11'Making focaccia is a real test,
0:33:11 > 0:33:14'most people have never worked with a dough so wet,
0:33:14 > 0:33:19'and a lot of our bakers found it difficult to believe that the recipe was actually correct.'
0:33:19 > 0:33:22I think this has been the scariest technical challenge so far,
0:33:22 > 0:33:25because I've got no idea if I'm getting it right.
0:33:25 > 0:33:29'Rob thought he understood the recipe, as he's very familiar with 'bread-making techniques.'
0:33:29 > 0:33:32Have you made focaccia before?
0:33:32 > 0:33:35- I've not, but I think I kind of know the theory of it.- Which is?
0:33:35 > 0:33:39Well, just that cos it's meant to have those cool little holes with the layers,
0:33:39 > 0:33:43and the holes come from the wet of the dough.
0:33:43 > 0:33:47'But the extra wet dough in my focaccia recipe caused plenty of confusion.'
0:33:47 > 0:33:51This is baffling me, I've never made such a wet dough before.
0:33:51 > 0:33:55I don't know how this is going to come together, but I'll give it a good go.
0:33:55 > 0:33:57And now add the remaining water.
0:33:57 > 0:34:01It doesn't say how to add it, but I'm just going to sort of, you know...
0:34:01 > 0:34:04- Just whack it in there, mate. - Strange.- It is weird, isn't it?
0:34:04 > 0:34:06It is weird... Oh, gosh.
0:34:06 > 0:34:10'Ben was fighting the urge to deviate from the method.'
0:34:10 > 0:34:11And the temptation is just to
0:34:11 > 0:34:15put more flour into it to get to a dough that you're used to using,
0:34:15 > 0:34:19and so you have to kind of go, "No, no flour, no flour."
0:34:19 > 0:34:23- Have you got any more water to add? - I've got about...
0:34:23 > 0:34:25- just under 100 left. - It's, I mean, it's up to you.
0:34:25 > 0:34:29I'm kind of liking the way it's behaving at the moment.
0:34:29 > 0:34:32'Jo seemed confident that my recipe was right.'
0:34:32 > 0:34:34Obviously Paul knows what he's doing,
0:34:34 > 0:34:38so hopefully this will turn out OK.
0:34:42 > 0:34:47- It's actually coming together quite well.- Yes, there you are...
0:34:47 > 0:34:51- Looks very stretchy now. - It's getting that way now.
0:34:51 > 0:34:55What I'm going to try and do, is try and stretch it on some olive oil.
0:34:57 > 0:34:59- So, plenty of olive oil on there. - Right.
0:35:00 > 0:35:04Now, the idea of the olive oil on the table is not to...
0:35:04 > 0:35:08You don't want any more flour added to that mixture?
0:35:08 > 0:35:12No, so I'm just stretching it... and placing it in the middle.
0:35:12 > 0:35:16Kneading this is actually very difficult because it's so wet.
0:35:16 > 0:35:18So what you're doing is stretching it
0:35:18 > 0:35:23to try and build up the gluten in it, that's all I'm doing.
0:35:23 > 0:35:28You can see it's starting to get quite smooth already, you know?
0:35:30 > 0:35:35It's so good to see you doing this, because if I was at home doing that
0:35:35 > 0:35:40without your demonstration, I would think that that was just a bit wet.
0:35:40 > 0:35:41Well, look at the...
0:35:41 > 0:35:45- it's not moving, it's not flowing out, it's quite a stable dough.- Yes.
0:35:45 > 0:35:47You see how smooth it's getting now.
0:35:47 > 0:35:50No need to go to the gym when you do Paul Hollywood's bread, is there?
0:35:50 > 0:35:52HE CHUCKLES
0:35:52 > 0:35:55OK, at that stage, I'm going to put it in that glass bowl there -
0:35:55 > 0:35:56can you pass me that glass bowl?
0:35:56 > 0:35:59- Right.- This is a two-litre glass container, OK?- Right.
0:35:59 > 0:36:02Olive oil just to stop the dough from sticking,
0:36:02 > 0:36:05rub it all the way round the sides...
0:36:05 > 0:36:10- and then place your dough in there. Flatten it down slightly.- Mmm.
0:36:12 > 0:36:15Then are you going to cover that or leave it open?
0:36:15 > 0:36:17I'm actually going to cover it.
0:36:19 > 0:36:24- The only reason why I'm covering it is to stop a skin.- Yes.
0:36:24 > 0:36:27The gluten that has been built up, it will activate the yeast,
0:36:27 > 0:36:29the yeast will start to produce carbon dioxide,
0:36:29 > 0:36:31and it will start to grow.
0:36:31 > 0:36:34And you leave that to rise in kitchen temperature?
0:36:34 > 0:36:37Kitchen temperature, living room temperature, bedroom temperature.
0:36:37 > 0:36:41But not in... Putting it in a linen cupboard or above a radiator,
0:36:41 > 0:36:42it just speeds up.
0:36:42 > 0:36:45Absolutely not, do not speed up the rising process,
0:36:45 > 0:36:46let nature do the work.
0:36:47 > 0:36:51And it'll take about an hour for the focaccia to double in size.
0:36:51 > 0:36:56Mary, can you pass me my bubbling mass of dough, please?
0:36:56 > 0:36:59Looks like a volcanic eruption.
0:36:59 > 0:37:04- There you are. - If I just take this off carefully... - Yes.- Peel that off round there.
0:37:06 > 0:37:10And it's right up like that because your dough was very wet to start with?
0:37:10 > 0:37:14Very wet, it's got no resistance because the dough is not tight, so it will just...
0:37:14 > 0:37:16it will just blow.
0:37:16 > 0:37:21And when you put it in a container, there is only one place that dough can go - straight up.
0:37:21 > 0:37:26Now, if you look at the structure of the dough down here and all down the side...
0:37:26 > 0:37:30- Right.- ..you see the structure. - Masses of little holes.
0:37:30 > 0:37:31There is masses of holes.
0:37:31 > 0:37:34And that structure down there
0:37:34 > 0:37:37is an indication of what your final bread will be like.
0:37:37 > 0:37:39Now, if I lift this up gently,
0:37:39 > 0:37:41see how stringy it is?
0:37:41 > 0:37:46- It's all stretchy and stringy. - That, there, is the gluten. Nature -
0:37:46 > 0:37:48I've taken it to a level of kneading -
0:37:48 > 0:37:50nature has done the rest.
0:37:50 > 0:37:53Right, I will need two baking trays, please, Mary.
0:37:53 > 0:37:55- Right, we've got some under here. - Yes, down there.
0:37:55 > 0:37:58Does that mean, this amount, the 500 grams, is going to make two?
0:37:58 > 0:38:01- One big one, or two little ones. - Right.- OK?
0:38:01 > 0:38:06Now, at the moment, that's just got blind baking parchment on there.
0:38:06 > 0:38:11- Yes.- Little bit of olive oil on the bottom, rub that in.- Mmm.
0:38:11 > 0:38:14- What I'm going to do first is tip this dough out onto an oiled surface.- Right.
0:38:14 > 0:38:17OK, there's your piece of dough.
0:38:19 > 0:38:21OK, we'll stretch this out a bit.
0:38:21 > 0:38:24- Can I have a feel of that? - Yeah, course you can.
0:38:26 > 0:38:29It's really, very, very, wet and stretchy,
0:38:29 > 0:38:32every time you pull it out it comes back.
0:38:33 > 0:38:36Just cutting the dough in half...
0:38:36 > 0:38:41OK, what I'm going to do is lift this up as a blob, stretch it,
0:38:41 > 0:38:43place it onto the tray.
0:38:43 > 0:38:49OK? Now, you're going to do this one. Easy tiger,
0:38:49 > 0:38:52wait, I'm going to put the rest of it in, OK?
0:38:54 > 0:38:57What we need to do, just gently press down,
0:38:57 > 0:39:01that down motion will naturally take it to the side, anyway.
0:39:01 > 0:39:05- Shall I write my name on this one so I know it's mine?- If you want to.
0:39:07 > 0:39:10- I missed a bit there.- Fantastic.
0:39:10 > 0:39:15This is the skill of the bread maker - you've got it, Mary.
0:39:17 > 0:39:20'Once in a tin, the dough needs to be left to rise again,
0:39:20 > 0:39:23'uncovered, at room temperature, for about an hour.'
0:39:23 > 0:39:28At this stage, would you add some rosemary or some olives or anything like that?
0:39:28 > 0:39:33This is a stage where you'd add tomatoes on the top, cherry tomatoes.
0:39:33 > 0:39:36Potatoes, sliced up on the top, absolutely delicious on there,
0:39:36 > 0:39:39and again, you can add any herb you want to.
0:39:39 > 0:39:43'To add moistness and flavour, drizzle a little more oil
0:39:43 > 0:39:48'over the top and push your fingers in to create dimples.'
0:39:50 > 0:39:55'It was entirely up to the bakers how long to prove for.'
0:40:01 > 0:40:02Let me see yours.
0:40:03 > 0:40:09If it hasn't risen, then I've just wasted an hour.
0:40:09 > 0:40:13I'll be honest, I don't think it's number one, but you never know.
0:40:13 > 0:40:17'As the bakers added the final touches to their focaccia,
0:40:17 > 0:40:20'confidence in the bread was rising.
0:40:20 > 0:40:25'Although Mary-Anne's dough was an odd shape, she seemed happy with it.'
0:40:25 > 0:40:28It's a bit lopsided, but it'll do, it'll do...
0:40:30 > 0:40:32..fingers crossed.
0:40:36 > 0:40:40Now, what quality olive oil would you use to go on the loaf here?
0:40:40 > 0:40:44Before bake, non virgin, after bake virgin olive oil.
0:40:44 > 0:40:47So it's not so much the flavour, but you want that flavour afterwards,
0:40:47 > 0:40:52cos afterwards, when it comes out of the oven, we put more olive oil on.
0:40:52 > 0:40:55'Lightly dust your focaccia with a little sea salt
0:40:55 > 0:41:00'and then bake in the oven for about 20 minutes at 220 degrees centigrade
0:41:00 > 0:41:03'or 200 degrees in a fan oven.'
0:41:06 > 0:41:09- Ooh, gosh, that looks good. - You can smell it, can't you?
0:41:09 > 0:41:13- I can see my fingerprints.- Two. And I've got some olive oil here.- Right.
0:41:13 > 0:41:18- Some good olive oil.- Right. - Again, drizzle a little bit on top.
0:41:20 > 0:41:23- And it needs nothing else. - And that's how you make a focaccia -
0:41:23 > 0:41:26it's simple, a bit stagy,
0:41:26 > 0:41:31a bit fiddly, but this will be packed full of flavour.
0:41:31 > 0:41:35I really can't wait to taste them, they look wonderful. This one's mine.
0:41:39 > 0:41:41'When judging our bakers' focaccias,
0:41:41 > 0:41:46'I had a very specific idea of exactly what I wanted to see.'
0:41:47 > 0:41:49What I'm looking for is thin, not fat.
0:41:49 > 0:41:54If you think a focaccia should be this big, you're mistaken.
0:41:54 > 0:41:58That's the British version of the focaccia, not the Italian version.
0:41:58 > 0:42:03This has got a crisper top and the aeration is uneven, as you like it to be.
0:42:03 > 0:42:06Mmm, try this one, Mary.
0:42:06 > 0:42:11Someone's not been following my recipe... There's too much flour in there.
0:42:11 > 0:42:14Someone's thought, "Paul's made a mistake here.
0:42:14 > 0:42:16"I don't think I'll add all the water."
0:42:16 > 0:42:20I mean, you look at that strata, it's not irregular enough,
0:42:20 > 0:42:23and it's quite dry, it shouldn't be like that.
0:42:27 > 0:42:30- This one's a bit bready again. - Has a nice crust though.- Mmm.
0:42:30 > 0:42:33- This one looks a bit better, see the strata on that one?- It's...
0:42:33 > 0:42:37These massive air holes, these huge things you hit every now and again are great.
0:42:37 > 0:42:41That's one of the best ones I've seen for quite a while as well.
0:42:41 > 0:42:43- Thank you.- Well done.
0:42:49 > 0:42:51So, this is focaccia,
0:42:51 > 0:42:53and it WILL be good because it's Paul Hollywood.
0:42:54 > 0:42:57Mary, can I offer you some?
0:42:57 > 0:43:02I'll do the traditional break, there you go, there's some for you. Some for me.
0:43:02 > 0:43:05Now, when you look at the actual structure,
0:43:05 > 0:43:08it's quite an irregular crumb, big holes, little holes.
0:43:08 > 0:43:10It's not regular. That's the crucial thing with a focaccia
0:43:10 > 0:43:13and that is brought about by the sheer amount,
0:43:13 > 0:43:15volume of water in that dough.
0:43:15 > 0:43:19I think it was really difficult for the bakers
0:43:19 > 0:43:24because when you go and buy focaccia, very often it is thick.
0:43:24 > 0:43:30And I think that it was difficult for them to get the thin one like you're saying,
0:43:30 > 0:43:32weren't quite sure what they were going to end up with.
0:43:32 > 0:43:35- It's the texture, it's the look.- Right.
0:43:35 > 0:43:38And obviously olive oil, lots and lots of olive oil,
0:43:38 > 0:43:40that's what gives you the flavour.
0:43:40 > 0:43:43We've got very exciting things suggested that we have with it.
0:43:43 > 0:43:47Parma ham and things, but I like it just as it is.
0:43:49 > 0:43:53- It's absolutely beautiful. - So you like it then, Mary?
0:43:53 > 0:43:55- I don't like it, I absolutely love it.- Mmm.
0:43:55 > 0:43:58- And I think this would be my perfect lunch.- Delicious.
0:43:58 > 0:44:03- And, of course, a glass of wine. - Oh, of course... Cheers, Mary.
0:44:05 > 0:44:08'With only eight remaining in the competition,
0:44:08 > 0:44:10'week four of the Great British Bake Off
0:44:10 > 0:44:14'was all about creating the perfect biscuit.
0:44:14 > 0:44:16'The technical bake was Mary's brandy snaps recipe.
0:44:16 > 0:44:22'Tasty and brittle, the success of a brandy snap lies in its name, the snap.'
0:44:22 > 0:44:24What we'd like you to do
0:44:24 > 0:44:29is to make 24...brandy snaps.
0:44:29 > 0:44:32We need them to be of equal colour, size,
0:44:32 > 0:44:35and we'd like them filled with whipped cream.
0:44:41 > 0:44:45So, Mary, brandy snaps, chosen for a technical challenge. Tricky?
0:44:45 > 0:44:50It's quite tricky, as our bakers found.
0:44:50 > 0:44:53And you've got to make it to the right consistency,
0:44:53 > 0:44:54you've got to get the sugar dissolved
0:44:54 > 0:44:57and you've got to space them properly on the tray.
0:44:57 > 0:44:59Quite tricky, but fun to do.
0:44:59 > 0:45:04The recipe itself is immensely simple and easy to remember.
0:45:04 > 0:45:06- So if you take 50 grams of butter. - Yes.
0:45:06 > 0:45:09Next is sugar, Demerara sugar
0:45:09 > 0:45:13and if you can spread that over the top evenly
0:45:13 > 0:45:14when we put the golden syrup on top,
0:45:14 > 0:45:17it won't stick to the pan.
0:45:17 > 0:45:19- That's it.- OK.
0:45:19 > 0:45:22And then the golden syrup on the top, again 50 grams.
0:45:22 > 0:45:2450 grams of golden syrup.
0:45:24 > 0:45:28In ounces, it's two ounces of all three things.
0:45:28 > 0:45:31Almost there...exactly.
0:45:31 > 0:45:37So we then put that onto the hot plate like that
0:45:37 > 0:45:42and it's very important to dissolve this very slowly
0:45:42 > 0:45:46because if you don't, it will crystallise
0:45:46 > 0:45:48and then it crystallises and it holds in one piece.
0:45:48 > 0:45:51But you've got to get rid of the grittiness
0:45:51 > 0:45:54and that's just melting the sugar so it really is on a low heat
0:45:54 > 0:45:56and keep an eye on it.
0:45:56 > 0:45:59And when you no longer have any grittiness at the bottom,
0:45:59 > 0:46:00then you know that it's done.
0:46:00 > 0:46:04'It will take about ten to 15 minutes to get the right consistency,
0:46:04 > 0:46:07'which should be smooth and glossy.
0:46:07 > 0:46:10'Take it off the heat and allow it to cool
0:46:10 > 0:46:13'for a few minutes before adding the remaining ingredients.'
0:46:13 > 0:46:16So that's 50 grams of flour, if you can weigh that up.
0:46:18 > 0:46:2050 grams of plain flour.
0:46:20 > 0:46:25That's exactly right, then we're going to add
0:46:25 > 0:46:28half a teaspoonful of ginger, so that goes in like that.
0:46:28 > 0:46:31And just sieve in the ginger and the flour,
0:46:31 > 0:46:34so there it is going in.
0:46:34 > 0:46:36Now if you add the flour to that
0:46:36 > 0:46:40when it's really, really hot, it doesn't go in smoothly.
0:46:40 > 0:46:46And you beat that in and at the end we will add the lemon juice.
0:46:46 > 0:46:49- Just half a teaspoon. - Is that purely for flavour?
0:46:49 > 0:46:53It's purely for flavour and it's traditional to add it.
0:46:53 > 0:46:56- Got a lovely consistency, a lovely shine to it.- Perfect.
0:46:56 > 0:46:58It's a good thing for, sort of,
0:46:58 > 0:47:01teenagers to make at home, cos it's quite fun.
0:47:01 > 0:47:04Teenagers just throw it round the house, Mary.
0:47:04 > 0:47:05No, they wouldn't.
0:47:05 > 0:47:11Now I need an ordinary teaspoon to put them out on here.
0:47:11 > 0:47:15- So you want some non-stick parchment. - Yes.
0:47:15 > 0:47:18You don't need to grease it and you put four on here.
0:47:18 > 0:47:20And it's no good trying to put too many on a tray at once,
0:47:20 > 0:47:25- because if you do, they all run into each other.- Yes.
0:47:25 > 0:47:29And you just, sort of, spoon them around like that.
0:47:29 > 0:47:31Can anything go wrong to get to that stage?
0:47:31 > 0:47:36If you haven't dissolved the sugar properly, you don't get a good result.
0:47:36 > 0:47:40And also you need to let it get cool enough before you add the flour.
0:47:40 > 0:47:43How big will these grow? You've left four on there.
0:47:43 > 0:47:45Could you have left more of a gap or is that adequate?
0:47:45 > 0:47:48They will run almost together, that's about right.
0:47:48 > 0:47:51Just leaving an equal space between them.
0:47:51 > 0:47:57'Bake the brandy snaps at 180 degrees centigrade or 160 fan.'
0:47:57 > 0:48:00And then really it's a matter of watching them
0:48:00 > 0:48:03and they want to spread, so that they have little holes in them.
0:48:03 > 0:48:05Rather like lace.
0:48:09 > 0:48:12Everything that can and will go wrong with baking
0:48:12 > 0:48:17is encapsulated in the simple snap of a single biscuit.
0:48:17 > 0:48:21All of the bakers may have tasted them before,
0:48:21 > 0:48:23but few have attempted making them.
0:48:23 > 0:48:26For many, including Yasmin, the measurements
0:48:26 > 0:48:28and timings proved difficult to grasp.
0:48:29 > 0:48:31How much is a portion?
0:48:31 > 0:48:34It's getting too complicated and I've only got an hour and a half.
0:48:38 > 0:48:41I'm concerned about timings, it's a lot, 24.
0:48:41 > 0:48:43when you can only get four on each.
0:48:47 > 0:48:49Then I'm going to oil the spoon handles.
0:48:49 > 0:48:52Now you can do them on bigger handles than this,
0:48:52 > 0:48:55small rolling pins, depends what size you want them.
0:48:55 > 0:48:58I've done tuiles and we put them on broom handles
0:48:58 > 0:49:00hanging all over the pastry department.
0:49:00 > 0:49:01Yes, that's a good idea
0:49:01 > 0:49:04- or it could be small rolling pins, couldn't it?- Yes.
0:49:04 > 0:49:05That's it.
0:49:05 > 0:49:08You're going for quite a cigarillo, cigar shape on this one?
0:49:08 > 0:49:10So you do have to put a fair bit of oil on them?
0:49:10 > 0:49:12You do, it should be a flavourless oil,
0:49:12 > 0:49:15not, obviously, a virgin olive oil or something.
0:49:15 > 0:49:18Or you can do it with butter, it's so they don't stick.
0:49:18 > 0:49:21- Yes.- How are they doing in the oven? - Let's have a look.
0:49:21 > 0:49:24They do look like lace so I think it's time to come out.
0:49:24 > 0:49:26Well, that's what they should look like, good.
0:49:28 > 0:49:30They look absolutely right to me.
0:49:30 > 0:49:33I wouldn't be able to roll them at this stage as they're too soft.
0:49:33 > 0:49:37- Yes. - Can you see there, look?- Yes.
0:49:37 > 0:49:39When doing more than four at one go,
0:49:39 > 0:49:41if some of them go hard on the tray,
0:49:41 > 0:49:45you can always just put them back in the oven to soften up again.
0:49:45 > 0:49:47- So there is a bit of leeway both sides?- There is.
0:49:47 > 0:49:50You've got to let them get cool enough to roll.
0:49:50 > 0:49:52As you can see, at the moment they're not.
0:49:52 > 0:49:55Coming from a hot oven to a cool environment,
0:49:55 > 0:49:58they start to solidify quite rapidly don't they?
0:49:58 > 0:50:02Cos essentially it's the sugars in there beginning to set.
0:50:02 > 0:50:05That looks about right, let's put it on here
0:50:05 > 0:50:08and you notice how I'm putting the frilly side towards the outside.
0:50:08 > 0:50:11- Yes. - So you do that and roll it round.
0:50:11 > 0:50:14- And you can sort of squeeze it with the hand and leave it on.- Yes.
0:50:14 > 0:50:19And then if you want to make little baskets,
0:50:19 > 0:50:22you can either put it on top of an orange like this...
0:50:22 > 0:50:24There we are.
0:50:24 > 0:50:28Don't forget to oil the oranges if you're doing them,
0:50:28 > 0:50:31or an apple or anything that's that sort of shape.
0:50:34 > 0:50:36SHE SIGHS
0:50:36 > 0:50:39If the brandy snaps are not baked enough,
0:50:39 > 0:50:42they won't roll properly as Jo discovered.
0:50:44 > 0:50:48Mine have just not gone right today. Just can't get them right.
0:50:48 > 0:50:52Rob had his own odd ideas to create a consistent batch.
0:50:52 > 0:50:55Rob, what went wrong here, love?
0:50:55 > 0:50:57No, no, no, it's not what's gone wrong,
0:50:57 > 0:51:00- I'm cutting them out using the cutter.- Oh.
0:51:01 > 0:51:04Janet was struggling with the hot mix.
0:51:04 > 0:51:06Phew, need asbestos fingers.
0:51:07 > 0:51:09It's just very painful, it's almost like torture.
0:51:09 > 0:51:14And, finally, Jo realised her mistake was really rather basic.
0:51:14 > 0:51:18Oh, what it might have been is my oven is on the wrong temperature.
0:51:18 > 0:51:20- My oven was on defrost. - SHE SIGHS
0:51:24 > 0:51:28Once they're cooled, it's time to fill them with whipped cream.
0:51:28 > 0:51:30The consistency of the cream needs to be thick and light,
0:51:30 > 0:51:33but not too stiff.
0:51:33 > 0:51:35That looks about right to me.
0:51:36 > 0:51:40- It's so easy to over whip cream. - Yes.
0:51:40 > 0:51:43And I'd rather have it as it was a little bit slack,
0:51:43 > 0:51:46drop that down to the bottom...
0:51:48 > 0:51:51Bit more in there, that's about right.
0:51:51 > 0:51:53So, just shake it down like that.
0:51:53 > 0:51:59Then when you're icing a cake, you very often just put two folds
0:51:59 > 0:52:03like that and then fold it down, but I find it much easier
0:52:03 > 0:52:06to grasp it in one hand, put the other one there
0:52:06 > 0:52:08and then twist the top.
0:52:08 > 0:52:12And then see when it gets to that stage that it's just coming out.
0:52:12 > 0:52:13- Yes.- Magic.
0:52:13 > 0:52:16Right, we're ready. We've slipped these off.
0:52:16 > 0:52:20Now, now they are quite hard. You can hear.
0:52:20 > 0:52:21Yeah, they are.
0:52:21 > 0:52:25And then put it round your thumb like that at the top.
0:52:25 > 0:52:28And then push it gently down,
0:52:28 > 0:52:32holding it steady till it comes out of the end.
0:52:32 > 0:52:37Turn it round, and put it in the other end.
0:52:37 > 0:52:40Obviously, you wouldn't fill these until about an hour
0:52:40 > 0:52:42- before you need them, ideally. - Yes.
0:52:42 > 0:52:45But these will keep well in an airtight tin.
0:52:45 > 0:52:49Now, if by any chance the tin isn't airtight or you're keeping them for over a week,
0:52:49 > 0:52:51- they become a bit soft.- Yes.
0:52:51 > 0:52:54So what you do is gently warm them in a low oven.
0:52:54 > 0:52:58Spread them out flat on the baking sheet and then
0:52:58 > 0:53:02put them in a low oven just until they're in the stage of before
0:53:02 > 0:53:06- you roll them and you can roll them up again and they'll be crisp. - Do the same thing again.
0:53:06 > 0:53:08- Exactly.- Very versatile recipe.
0:53:08 > 0:53:12- The world is your oyster. - Let's see what we can do with this one.
0:53:12 > 0:53:16What I've got here is just melted down a little bit of white chocolate,
0:53:16 > 0:53:19that's just brushed inside all over.
0:53:19 > 0:53:21Oh, how delicious.
0:53:21 > 0:53:24It adds a little bit of flavour to it as well which is
0:53:24 > 0:53:29essentially what you're doing, you're adding another element to it, which can then be filled with cream.
0:53:29 > 0:53:32Now, white chocolate is quite temperamental and it's essential
0:53:32 > 0:53:34to melt it slowly, isn't it?
0:53:34 > 0:53:37- Yes, yes, definitely. - If you overheat it it'll get exceedingly runny.
0:53:37 > 0:53:40- Yes. - And it in fact won't set up again.
0:53:40 > 0:53:43Exactly, all I'm trying to do, cos you have got holes in this,
0:53:43 > 0:53:46and what this is doing, is just covering those holes
0:53:46 > 0:53:51- and you can put that in a fridge to set the white chocolate.- Mmm-hmm. - Then you can just get some cream...
0:53:53 > 0:53:55..fill it all the way to the top.
0:53:55 > 0:53:56One more element I think is missing.
0:53:56 > 0:54:02Get a strawberry, just cut it not quite to the green.
0:54:02 > 0:54:04You're going to have a nice fan.
0:54:04 > 0:54:08Yes, slice it six or seven times,
0:54:08 > 0:54:09push it down...
0:54:11 > 0:54:13..place that on the top.
0:54:15 > 0:54:17I think that looks very pretty as well.
0:54:17 > 0:54:20Doesn't that look lovely?
0:54:20 > 0:54:25At the end of the challenge a variety of snaps were delivered to our judging table.
0:54:27 > 0:54:29They come in all shapes and sizes, don't they?
0:54:29 > 0:54:34When it came to tasting we were very particular in what we were looking for,
0:54:34 > 0:54:38a beautiful golden structure, a good snap,
0:54:38 > 0:54:39and consistency across the batch.
0:54:39 > 0:54:43They don't snap. A brandy snap should snap.
0:54:43 > 0:54:46- These are sort of cocktail size. - Yes.
0:54:46 > 0:54:49- Too small for the amount of mixture. - Mmm.
0:54:49 > 0:54:53Very inconsistent. There's no consistency in colour, is there? Flavour's OK.
0:54:53 > 0:54:56Flavour's OK and it's lovely and crisp.
0:54:56 > 0:54:57This is a mess.
0:54:58 > 0:54:59They're too pale.
0:54:59 > 0:55:01Like rubber.
0:55:01 > 0:55:03I turned my oven onto defrost by accident.
0:55:03 > 0:55:05Ah, that doesn't help.
0:55:05 > 0:55:09These are consistent in size, they're thin, they're crispy.
0:55:09 > 0:55:10Nice colour.
0:55:10 > 0:55:12Just a little bit underwhipped cream.
0:55:12 > 0:55:15They're all pretty much the same length.
0:55:15 > 0:55:18- These look rather nice. - These look all right, actually. - Mmm-hmm.
0:55:18 > 0:55:21They're all consistent in their shape, aren't they?
0:55:21 > 0:55:25- It's got a good crunch. - A beautiful crunch, can you hear them?
0:55:25 > 0:55:26- Size of them.- Mmm.
0:55:32 > 0:55:35- Are you going to tuck in, Mary? - I am, can't resist that.
0:55:39 > 0:55:40Delicious.
0:55:40 > 0:55:42Oh, you can hear how crunchy they are.
0:55:42 > 0:55:44Really nice.
0:55:44 > 0:55:46Mmm.
0:55:46 > 0:55:48I think this was a great technical challenge to see
0:55:48 > 0:55:50how they cope with oven work.
0:55:50 > 0:55:54It all boils down to oven work.
0:55:54 > 0:55:57But in all these challenges what we are seeking is every item
0:55:57 > 0:56:01to be uniform and we had all different sizes of brandy snaps
0:56:01 > 0:56:04and they should be exactly the same size.
0:56:06 > 0:56:09Do you know what makes that a great brandy snap?
0:56:09 > 0:56:10Tell me.
0:56:10 > 0:56:15The texture, the snap, the taste of the ginger,
0:56:15 > 0:56:18and that beautiful caramel flavour it leaves in your mouth,
0:56:18 > 0:56:21and all washed down with a load of cream. You can't go wrong.
0:56:21 > 0:56:24It is something for a special occasion, isn't it?
0:56:24 > 0:56:27Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
0:56:27 > 0:56:30- and possibly Sunday. - As well.- But yes.
0:56:33 > 0:56:36Next time on the Great British Bake Off: Masterclass...
0:56:36 > 0:56:41Mary and I will give you foolproof recipes for four more bake off challenges.
0:56:42 > 0:56:46We'll be showing you my ultimate miniature pork pie -
0:56:46 > 0:56:50a combination of crisp hot water crust pastry
0:56:50 > 0:56:53and a succulent meat and quail's egg filling.
0:56:53 > 0:56:56Take a spoonful of the mixture, drop it into the bottom,
0:56:56 > 0:56:59push down the bottom, build up a bit of the mix round the side,
0:56:59 > 0:57:02that is where the quail's egg is going to sit.
0:57:02 > 0:57:04Mary Berry's decadent extravaganza,
0:57:04 > 0:57:07the moist, light and perfectly rolled chocolate roulade.
0:57:07 > 0:57:11I'm going to beat in a little bit of the egg white.
0:57:11 > 0:57:14I'm not going to fold the whole lot in at once,
0:57:14 > 0:57:16because if you do that it'll be streaky.
0:57:16 > 0:57:20My soft, buttery iced fingers filled with the lightest whipped cream
0:57:20 > 0:57:21and strawberry jam.
0:57:23 > 0:57:26You can see you've still got some residue flour that needs picking up.
0:57:26 > 0:57:29THAT'S when you put the rest of the water in.
0:57:29 > 0:57:33And finally, Mary 'queen of desserts' ultimate cake,
0:57:33 > 0:57:35sophisticated, bittersweet, dense and rich,
0:57:35 > 0:57:37it's the Sachertorte.
0:57:38 > 0:57:44It will naturally melt, it won't curdle, it won't separate,
0:57:44 > 0:57:49it's quite easy to do, but you must do it off the heat.
0:57:49 > 0:57:54I hope the people that watch the programme are inspired to actually start baking at home.
0:57:54 > 0:57:58If you follow these masterclasses to the letter without deviation,
0:57:58 > 0:58:01you will end up with fantastic bakes.
0:58:01 > 0:58:04I'm hoping that when people have seen these masterclasses,
0:58:04 > 0:58:11they will be inspired to have a go at home and produce really good results
0:58:11 > 0:58:16cos I've tried to go into every detail so they should get success every time.
0:58:33 > 0:58:36Subtitles by Red Bee Media Ltd
0:58:36 > 0:58:39E-mail subtitling@bbc.co.uk