Masterclass The Great British Bake Off


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'Throughout a very soggy British summer,

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'12 brave bakers battled it out over bain maries and baking trays

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'to impress the Bake Off's very own king and queen of cakes,

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'Mary Berry and Paul Hollywood.'

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The standard has gone up and up.

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That texture is excellent.

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We raised the bar and all of them, fortunately, have leapt over it.

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'Each week, the bakers faced three challenges

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'that tested their baking experience,

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'their creativity and their ability to work under pressure.'

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Dicing with death in the marquee of the Great British Bake Off.

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'As the heat was turned up, some of them started to crack.'

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Look at the state of me, my hands are shaking.

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I can't do it.

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'But it was the signature bakes that said most

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'about the bakers themselves.

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'A tried and tested recipe of their own

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'that would wow Mary and Paul's palette.'

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I'm just making things today that I like.

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Could go great, could go catastrophically bad.

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-You've worked all that out, haven't you?

-I think so.

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It does work quite well at home and everybody really likes it.

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'But now it's time for Mary and Paul to demonstrate

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'some of their own Signature Bakes,

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'and see what they'd have done in the bakers' shoes.'

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I'm quite looking forward to putting my own personality

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into the Signature Challenge.

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I've got lots of hints and tips to give people.

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And I just hope everybody at home likes it

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and wants to bake it themselves.

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'Coming up, Paul makes his own flat breads with a twist,

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'combining a smooth camembert with quince jelly.

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'Perfect for any picnic.

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'Mary's own signature recipe for the perfect apple tarte tatin -

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'crisp apples and golden caramel with a puff pastry base.

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'Paul's recipe for beef Wellington - a fillet of beef wrapped in pate

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'and delicious laminated real puff pastry.

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'Mary's signature sponge pudding -

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'a deliciously light apple sponge soaked in sticky toffee sauce,

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'and Paul's signature regional buns -

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'his twist on the classic Chelsea bun

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'combines dried fruit and cinnamon with orange icing.

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'And finally, if you've ever wanted to know how to crimp pies,

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'line a tin or make Danish pastries, Mary and Paul show us

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'all the tricks in a series of quick tips.'

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With baking, you never stop learning.

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This is our chance to show you guys how to bake at home properly.

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If everybody follows these stages, you'll get a perfect result.

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Let it be your signature dish.

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'Week two of the bake-off and the bakers were battling with bread.

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'They created a huge range of show-stopping bagels,

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'and got themselves into a knot with Paul's eight-stranded plaited loaf

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'in the technical challenge.

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'But the day started off flat with the Signature Challenge.'

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Today, it's the Signature Bake,

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and what we're looking for are flat breads.

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Now these can be tortilla, naan, roti, anything you like.

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You can bake them any way you want. So...

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-On your marks.

-Get set. BOTH: Bake.

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I'm doing a spiced mango naan bread.

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Garlic, parsnip and black cardamom chapattis.

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A Bombay bread,

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so if you've ever had Bombay mix it's kind of the same flavour.

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This is traditional Chinese bread.

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I'm making some Italian-style flat breads.

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This is my mum's recipe that I'm using,

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and I'm not changing anything, so hopefully it should still work.

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Fingers crossed.

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Paul's twist on the Signature Flat Bread Challenge is his recipe

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for fresh dough combined with rich camembert and quince jelly.

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I've been making flat breads like this,

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and certainly this technique, for the last...

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-HE EXHALES

-..years, a long time.

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Flat breads go back right into history.

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For today's, I'm going to be using yeast,

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you can make it with a sour,

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but I'm going to modernise it by adding camembert and quince.

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Very simple to do, actually, and great for dinner parties.

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Weigh 500 grams of strong white flour into a mixing bowl,

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add 10 grams of salt to one side

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and 7 grams of fast action yeast to the other.

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The yeast is obviously the leavening bit,

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this is the bit that's going to put a bit of air in it

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and give it a bit of punch when you put it on to the skillet to bake it.

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And then a good glug of, it's about 20, 30 grams of olive oil,

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straight in.

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The next thing I'm going to add is my water,

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-a little bit to start with.

-Right.

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Fingers like a mixer, just mix it in, turn the bowl round.

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Could I do that in a mixer?

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You could do it in a mixer, use your dough hook, not a paddle.

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I'm using cold water, most people when they're making doughs

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-would use warm water, you know.

-Yes, I would.

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But cold water will still rise the bread, it just takes longer

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and it's the length of time that it proves gives you the flavour.

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So a long prove gets the best bread.

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Long prove, more flavour, less prove, less flavour.

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So are you doing it to the same consistency that you would do

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for an ordinary white bread?

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A normal white bread, yeah.

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That looks about right.

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I've picked up most of the flour now on the bowl.

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Pour some olive oil onto the bench before kneading the dough.

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Don't use flour as it will tighten the dough

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and restrict it from growing.

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What you're trying to do is shape it into some sort of starting position

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and it's nearly there, a bit of pounding.

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When you're making bread, it takes a lot of energy out of you

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-and if you're feeling a bit cross and angry...

-Absolutely.

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..it releases it, but you're feeling all right today.

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No, I feel fine today.

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You knead this for about four or five minutes.

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If you're going to do it by hand, take your time if you want to,

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you can take up to ten minutes, it's literally the weight of your hand

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that's doing it and a little bit of a stretch and then roll up.

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It's a very simple technique, it doesn't take

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a lot of muscle at all, it's just the weight of your arm.

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And then you're looking for a soft consistency like this.

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Yes, still quite sticky.

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Yes, it is, and all you do is, once you've mixed it for a bit,

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five to ten minutes, depending on how fast you're going to go,

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you then place the whole thing back in the bowl,

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get a bit of olive oil in there

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and just leave it to rest for about ten to 15 minutes.

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'But the bakers were just as determined to prove that they

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'could impress Paul with their dough.'

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I'm captivated by your yeast slapping.

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It's very, very easy to overwork dough

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if you use the dough hook on the blender.

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Whereas it's a lot more difficult to do that

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when you're doing it by hand.

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A nice action, by the way.

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-Thank you.

-A very nice action.

-Cheers.

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Just waiting for everything now, calm before the storm.

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What yeast have you got in there?

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Well, this is my Shetlandic homemade style.

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-Can I have a smell?

-Yeah, go for it. Eight years old, that one.

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-Eight years old.

-No way!

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Yeah, that's...that's nice, that. It's nice and active.

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I'm waiting for the flavours to meld in the roti

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and then it starts the cooking.

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Mary, can you bring that dough for me, please? Thank you.

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That looks well-risen.

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You can see in that short space of time it's risen,

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it's got some air in it, some flour, tip this dough out.

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So why have you changed to flour?

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Because I'm not mixing now, the dough's already done.

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Despite being a flat bread, the dough still needs to prove.

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Although you're going to roll this thing out and put it onto a pan

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and technically fry it to rise it up,

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the bubbles still need to be formed

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and the flavour still needs to be incorporated into the dough.

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Just stretch the dough out

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and just cut it into about roughly 70 gram balls.

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-I think you've done this before.

-A couple of times.

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I'm making balls because it's easier to roll out a basic shape.

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So 70 grams is going to make quite big ones, isn't it?

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You can do them the size of your frying pan.

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If you've got a big frying pan, make them bigger,

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if you've got a small frying pan, make them smaller.

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Once your dough is ready, prepare your fillings.

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You can choose almost anything to fill these flat breads,

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but Paul is using camembert and quince.

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I'm just going to take a blob of the camembert and pop it

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inside the dough, just going to take a little bit of the quince jelly.

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And now you've got to make a little parcel, basically,

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by pinching up the sides and pinching it together.

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Once you've got the little parcel, use your rolling pin

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and just gently stretch it out.

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You will get a slight burst as the cheese

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and the quince tries to get out.

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Now, when your pan's nice and hot,

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I always test it with a little flick of flour,

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to see if it actually goes brown.

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Could you do it in a normal non-stick frying pan?

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Yeah, yeah. Use a little bit of oil.

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No more proving for that like you would with a roll?

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Well, no, it's flat, we proved it in the bowl

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to give it a bulk fermentation to give it flavour.

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What we're doing now is actually forcing the yeast to start to grow,

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it will start to bubble very, very quickly

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because it's on extreme heat.

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-See the bubbles beginning to appear all the way around?

-Yes.

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-All over the top, they're bubbling.

-It's rising, isn't it?

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-It is.

-If you're going camping and you've got a frying pan,

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you could easily make this sort of bread.

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What fun to do out of doors!

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Yes, absolutely, and the kids love doing this as well.

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It's quite versatile. Put stilton, put grapes, put pecans,

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put mushroom, onions, anything you want, inside these.

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And the range of recipes which the bakers made

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showed just how varied these breads can be.

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That's how it's meant to look, sort of, isn't it?

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If they puff up like they are doing here, then they're cooked,

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the puffing up is key.

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You don't have to make flat breads in a frying pan.

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Many of the bakers did theirs in the oven,

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in all kinds of different ways.

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I'm trying to juggle lots of things, I've got the griddle on the go

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and the pizza stone.

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They're calling you Hot Rocks Brendan.

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It's a bit like, I suppose, the equivalent of our stone bake theory.

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-Stone bake pizza?

-Exactly, there's just an extra quality, isn't there?

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-Yeah, yeah, yeah.

-There's an extra taste.

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The cheese is beginning to cook, the quince is beginning to melt

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and it's beginning to blow bubbles, see, and then steam pours out.

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Smells wonderful.

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As a party food, it works really well because you just chop them

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into lengths and serve them with an aubergine guacamole dip,

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which is one of my favourites because there's actually

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colour in the dough with some curry powder, it turns it green and you

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add a spoonful of sultanas and some mango chutney to that as well.

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A whole curry in a flatbread.

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I mean, anything works inside these things.

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Get a good strong colour on it, don't be afraid to put

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this little bit of black on it, that's what it should be.

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About three or four minutes each side.

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You leave that to cool and then chop it up while it's warm,

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and then you'll get all the ooze coming out of it.

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It's absolutely delicious,

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but that is how you make a camembert and quince flat bread.

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Steaming. I've got the big half.

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So these can be done in advance and then warmed just before a party.

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I like the way it's so flexible,

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and you can imagine filling it with all things like

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a little bit of curry in there with a little bit of mango chutney.

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You can taste that camembert as well.

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The camembert's in there, little bit of quince I've just got as well.

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And together with the look of them, they're just, for me,

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they're fantastic flat breads.

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And so easy to make.

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-Well, I think they're absolutely lovely.

-Good.

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Now Mary's top tip for perfectly lining a circular cake tin.

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First of all, I have got to grease the tin.

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Right in the corners.

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And then all the way around the sides.

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So you just take a strip of baking parchment,

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and it wants to be taller than the tin

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because it deflects the heat from the side.

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And take the strip and then fold in a piece at the bottom...

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..like that.

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So I've turned that in, then I'm going to cut diagonal slices,

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all the way down.

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As you put that in the tin,

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each one will overlap the other quite easily.

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So lift the paper up and where you've done that straight fold,

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that's got to go to the bottom of the tin.

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Press that all the way around.

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That's perfect.

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Then you just take the circle that you've cut,

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pop that over the top, and it's as neat as can be.

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Tin is lined, so all you've got to do is put the mixture in

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and just level it off.

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The third week of the bake-off was all about tarts.

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Mary's treacle tarte tangled them up in the technical challenge

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whilst their show-stopping designer tarts had the wow factor.

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But it was with their Signature Bake

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that the bakers hoped to impress.

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Now we're going to be asking you today to rustle up

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a bit of a French classic, which is the tarte tatin.

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So we're looking for one large tarte,

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which sounds like a Paul Hollywood personal ad.

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But it isn't, we're looking for a classic tarte tatin,

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-sweet or savoury. So...

-On your marks.

-Get set.

-Bake.

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Whilst traditionally apple,

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the bakers put their own twist on the classic tarte tatin.

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I am making an apple and pear tarte tatin.

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Apple and lavender.

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-Apple and vanilla.

-An apple and ginger tarte tatin.

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Others went even further.

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Blue cheese and walnut and a bit of thyme.

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Plum, cherry and five spice tarte tatin.

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-Caramelised banana.

-Oh, nice, that's my favourite one, that.

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-Oh, is it?

-Yes.

-That was lucky.

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But Mary's signature tarte tatin is the traditional apple,

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glazed in their own juices

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and layered with a homemade rough puff pastry.

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I think this is one of my favourite challenges, actually,

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the signature tarte tatin.

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I couldn't agree more, it's a French classic,

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I'm doing my own interpretation of it. I'm going to start off

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with the pastry, and I'm doing a quick rough puff.

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Weigh out 100 grams of plain flour and 50 grams of butter

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and 25 grams of lard that you've frozen, ready to grate.

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If you don't have it really, really cold, it won't grate.

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Put the lard into the flour, and in this way it doesn't really

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stick to your hands, otherwise you'll get in a real mess.

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Now you see what I'm doing here

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is keeping every little bit of fat separate.

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You know, rather than having big lumps,

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which is traditional for rough puff or little pieces for flaky.

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Do the same with the frozen butter until everything is grated

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and incorporated with the flour.

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This is how I make pastry at home, very quickly,

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whether it's a mince pie, any pastry that I want nice and flaky.

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The colder the butter inside the pastry,

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the more rise and puff you will get.

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People say you've got to have cold hands for pastry.

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I'm not too fussy whether my hands are cold,

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it's having the actual fat cold.

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Add about four or five tablespoons of water to the grated mixture.

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Combine the ingredients until the pastry holds together

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and it's ready to roll out.

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Flour the board.

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My nan used to use a lot of lard, you know, in a lot of her baking,

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you know, especially round World War One.

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Did you use a lot of lard then as well?

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You're always on about me cooking in the war!

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-You are rotten to me, aren't you?

-Sorry, Mary.

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Roll it into an oblong, like that,

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and you can see how well the fat is distributed.

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So a good indication actually

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is looking for a good marble in this from the very beginning?

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That's right. I'm going to fold that in three, like that,

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brush off any surplus flour, then again like that.

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Seal the ends to keep the air in, and then one in the middle

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and there, and gradually you will build up layers,

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just as if you were doing real puff pastry.

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Repeat exactly the same folding sequence for a second time.

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I just put my knuckle in like that,

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so when I take it out of the fridge, it reminds me that I've done two.

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Wrap it in cling film and put the pastry in the fridge to chill.

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You'll need to repeat the folding process once more,

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chilling it in the fridge in between

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to prevent it from shrinking when baked.

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In the meantime, make the caramel.

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When making caramel, you have to have a pan that is stainless steel,

0:16:330:16:39

not non stick, or it will crystallise very quickly.

0:16:390:16:42

Add six tablespoons of water to a pan

0:16:420:16:46

and then dissolve 175 grams of granulated sugar.

0:16:460:16:49

It's no good trying to do this with any of the brown sugars,

0:16:490:16:52

it doesn't work, you've got to have a white sugar.

0:16:520:16:55

Stir until all the sugar is dissolved

0:16:550:16:57

and then leave alone to boil rapidly for a few minutes.

0:16:570:16:59

And you'll immediately notice that it starts to make a row.

0:16:590:17:04

When it reaches the caramel stage, it will go peaceful,

0:17:040:17:08

but don't wander round the kitchen, stay with it and watch it.

0:17:080:17:13

Can you see in the middle there

0:17:130:17:15

it's just beginning to turn the palest caramel colour?

0:17:150:17:18

Although some of the bakers didn't find making caramel quite so easy.

0:17:180:17:23

I think the sugar crystallised, so I'm going to start again.

0:17:240:17:29

The pressure is definitely on at the moment

0:17:330:17:36

as the caramel is going on for the fourth time.

0:17:360:17:40

How many times have you done that?

0:17:410:17:43

This is the fifth one and this is the sixth time.

0:17:430:17:45

Watch these like a hawk, please.

0:17:450:17:47

-I know.

-SHE LAUGHS NERVOUSLY

0:17:470:17:48

I've got a good feeling about number six.

0:17:480:17:51

This sugar syrup is batch seven. Oh, please don't go crystallise now.

0:17:510:17:55

I don't think the sugar likes me today.

0:17:550:17:57

Now, that is just a gorgeous deep toffee colour.

0:18:000:18:05

Pour that in quite quickly, don't grease this,

0:18:050:18:10

if you grease it, as soon as the caramel goes in there,

0:18:100:18:14

it will crystallise.

0:18:140:18:16

I will use that pan to make the sort of syrup to go off the top,

0:18:160:18:20

so I can just leave that.

0:18:200:18:21

Then run that just round the bottom,

0:18:210:18:24

and leave it to get absolutely cold, and then you put the apples on top.

0:18:240:18:29

Slice 900 grams of eating apples into thin wedges.

0:18:290:18:32

Don't use cooking apples as they will disintegrate while baking.

0:18:320:18:37

I'm using Pink Lady because I'm leaving the skin on

0:18:370:18:39

and they look very pretty.

0:18:390:18:41

You could use Cox's, you could use any eating apple,

0:18:410:18:44

and they need to be fairly evenly cut into wedges,

0:18:440:18:47

especially on the bottom because you've got to make that pattern,

0:18:470:18:50

which looks so pretty.

0:18:500:18:52

Now, when you come to doing the apple, the natural thing to do

0:18:520:18:56

is to put them in like that, but when you think about it,

0:18:560:18:59

it's going to be turned out,

0:18:590:19:01

so what you've got to do is put them that way round,

0:19:010:19:05

and then you get that lovely pattern all the way round.

0:19:050:19:08

Take the slices and just go all the way round in the circle,

0:19:080:19:13

overlapping, and you only need do this for the bottom,

0:19:130:19:16

or rather it will turn out as the top.

0:19:160:19:19

You can just chuck the rest in on top.

0:19:190:19:22

Add the juice of the lemon to the sliced apples

0:19:220:19:24

to prevent them from going brown.

0:19:240:19:26

I must say, you're doing this very meticulously and I'm very impressed.

0:19:260:19:31

Thanks very much, Mum. Did you ever see Fanny Craddock, Mary?

0:19:310:19:33

She had Johnny of course,

0:19:330:19:35

but I treat you much nicer than Fanny Craddock treated Johnny.

0:19:350:19:40

Add the lemon zest to the remaining apple slices

0:19:400:19:42

and pile them all into the tin.

0:19:420:19:45

So there it is full, now we have to put the pastry on top.

0:19:450:19:48

Remove the chilled pastry from the fridge.

0:19:480:19:51

It has already had three turns and is now ready for the final one.

0:19:510:19:55

So one more rolling in the traditional way

0:19:550:19:58

to get those folds and all the layers,

0:19:580:20:01

and now all I've got to do is roll it to the shape of the tin.

0:20:010:20:05

It wants to be just a little bit bigger.

0:20:050:20:08

How you know how big it is, take the length of the rolling pin,

0:20:080:20:13

put your nail there, that's plenty big enough.

0:20:130:20:17

And then just lift it into the middle and gently ease it in,

0:20:170:20:22

tucking it in.

0:20:220:20:23

Can you see that it is a little bit on the big side?

0:20:230:20:26

But that's how it should be.

0:20:260:20:28

Pushing it down, you don't need to do any fancy edging with it,

0:20:280:20:32

tucking it in all the way round, and then take a knife

0:20:320:20:36

and just make a little cross in the middle to let the apples breathe

0:20:360:20:41

and send some steam out.

0:20:410:20:43

Put in a pre-heated oven at 220 degrees,

0:20:430:20:45

200 fan, for about 40 minutes until the pastry is golden.

0:20:450:20:49

There's a lot of liquid still.

0:20:580:21:00

Moment of truth now.

0:21:030:21:05

HE SIGHS

0:21:060:21:08

It's kind of collapsed slightly on this side, but...

0:21:120:21:16

Well, that's not too bad.

0:21:160:21:19

Puff the magic pastry, here it comes.

0:21:190:21:20

God, you need biceps for that.

0:21:200:21:23

That's not only a taste of France, it's the size of France.

0:21:230:21:27

Oh, my days. Look at that.

0:21:300:21:34

Yes, yes, sorry. Yes.

0:21:340:21:37

The main thing is the pastry is cooked through, the apples are soft,

0:21:410:21:46

it's shrinking away from the sides a little,

0:21:460:21:49

and I'm going to drain off any surplus juices

0:21:490:21:53

and add a little more sugar to it.

0:21:530:21:55

Add 75 grams of caster sugar

0:21:550:21:58

to the pan that you used to make the caramel.

0:21:580:22:00

Put a cloth over the top and drain any juices into that pan.

0:22:000:22:05

In that way, you get a nice syrup. And reduce it.

0:22:050:22:09

There's a little bit of caramel that was left from the caramel

0:22:090:22:13

that I put at the base, it's a nice coating consistency now,

0:22:130:22:18

and that will give a really nice shine on top.

0:22:180:22:21

So that's ready. We'll turn it out and pour the sauce over the top.

0:22:210:22:25

You never want to turn it out until you're serving

0:22:250:22:28

so everybody's sitting down,

0:22:280:22:30

everybody's anticipating it coming in, turn it out then.

0:22:300:22:34

So put the plate over the top like that, a wing and a prayer...

0:22:340:22:37

One, two, three.

0:22:370:22:40

Like that.

0:22:400:22:42

There we are, looks beautiful,

0:22:420:22:45

and you see the way we had that pastry just pushed down.

0:22:450:22:49

Yeah.

0:22:490:22:50

It makes a lovely rim and then the extra sauce over the top.

0:22:500:22:54

Now, doesn't that give a lovely shine to it?

0:22:540:22:58

Can I eat it now, Mary?

0:22:580:22:59

There's no sugar with the apple, that's intentional,

0:23:110:23:15

you have the caramel at the top, and when the juices are drained off,

0:23:150:23:21

you add more sugar, and that is the only sweetener.

0:23:210:23:23

The flavour of the apple really comes through on this one.

0:23:230:23:26

-Lovely crispy, buttery base.

-And I think it works.

0:23:260:23:28

That would be lovely with cream and stuff, beautiful.

0:23:280:23:32

And now Paul's top tip to create a crimping crown for any pie.

0:23:320:23:36

Grab the lid and pop it on top of the pie.

0:23:380:23:41

A bit of pressure pushing your lid onto your base,

0:23:410:23:44

just seals it all in so everything cooks within the pie.

0:23:440:23:47

Lift up your pie, hold the knife at an angle,

0:23:470:23:50

trim all the way around, nice and gently.

0:23:500:23:55

The crimping is mainly for aesthetics.

0:23:550:23:57

Start with two fingers on the corner, your next finger,

0:23:570:24:01

your forefinger, then comes up and drives up a little arch like so.

0:24:010:24:06

Go all the way around.

0:24:060:24:08

That is one style of crimping.

0:24:080:24:11

The next one is, just your thumb and your forefinger.

0:24:110:24:14

Pinch, pinch on the edge of your pie, and it seals the lid

0:24:140:24:20

and the base neatly and it looks very professional.

0:24:200:24:25

You can seal a pork pie like this or any pie.

0:24:250:24:29

Look at that.

0:24:290:24:30

Week five of the bake-off and the remaining eight bakers

0:24:330:24:36

were challenged to make Paul's technically tricky hand-raised pies

0:24:360:24:40

and wow the judges with their show-stopping American pies.

0:24:400:24:44

But it was the Signature Challenge

0:24:440:24:46

that showed their twist on a puff pastry family favourite.

0:24:460:24:50

Bakers, we'd like you to make a Wellington.

0:24:500:24:53

The filling has to be savoury, it needs to be completely covered

0:24:530:24:57

with pastry, but the rest is up to you, so on your marks...

0:24:570:25:00

-Get set.

-Bake.

0:25:000:25:02

I'm calling it a full English Wellington

0:25:090:25:12

because it's got eggs, sausage, black pudding, tomato and mushroom.

0:25:120:25:16

Chick peas, peppers and spinach,

0:25:180:25:21

and then it's going to have some garlic mushrooms around it.

0:25:210:25:23

I'm making a salmon coulibiac

0:25:230:25:26

with layers of different types of vegetables and herbs.

0:25:260:25:30

We all like a challenge.

0:25:300:25:32

Paul's signature Wellington is a classic beef Wellington

0:25:320:25:36

with puff pastry spread with pate

0:25:360:25:38

and wrapped around a prime fillet of tender beef.

0:25:380:25:41

So, beef Wellington, this is one of the real luxury dishes.

0:25:410:25:46

I'm looking forward to your version.

0:25:460:25:49

Today, I'll go down the classical route but for me, my twist

0:25:490:25:51

is adding the pate, and all the flavours together are just stunning.

0:25:510:25:56

Measure out 150 grams of strong flour and 150 grams of plain flour.

0:25:560:26:01

You're dumbing down the gluten in the strong,

0:26:010:26:03

but you're upping the gluten from the plain,

0:26:030:26:06

so the balance actually would be quite a robust pastry

0:26:060:26:08

that you can really roll out and slap your butter in

0:26:080:26:11

and get some rise from.

0:26:110:26:12

Add to the flour a pinch of salt and two whole eggs

0:26:120:26:15

and 100 millilitres of water, a little at a time.

0:26:150:26:19

Get your fingers in again, begin to mix the pastry round,

0:26:190:26:23

you can do this in a mixer,

0:26:230:26:25

essentially, it will just do this, that you can do with your hand.

0:26:250:26:29

It's quite a robust little dough.

0:26:290:26:31

Once you've taken all the flour that's in the bowl,

0:26:310:26:33

pop it on the bench.

0:26:330:26:35

A light dusting of flour and then just roll it up into a ball,

0:26:350:26:38

and all you do is manipulate this, just for a couple of minutes,

0:26:380:26:42

just until it goes smooth, and it will go smooth.

0:26:420:26:45

Again, the technique, just flatten it down,

0:26:450:26:47

and then roll it up.

0:26:470:26:48

Flatten it down and roll it up. You only literally

0:26:480:26:51

have to bring the ingredients together for a couple of minutes

0:26:510:26:54

just doing this, and you can see the dough is much smoother.

0:26:540:26:57

It's quite stretchy as well.

0:26:570:27:00

It's got a bit of resistance in there.

0:27:000:27:02

Proper puff pastry must be chilled, or it can become tough,

0:27:020:27:05

so wrap it in Clingfilm and chill in the fridge for as long as possible -

0:27:050:27:08

overnight, if you have time.

0:27:080:27:10

It's quite enjoyable to make your own puff pastry -

0:27:120:27:15

when it turns out right.

0:27:150:27:17

Everything is tricky about this bake - the meat, the pastry,

0:27:190:27:22

the bits that you put with it. And they all have to be good.

0:27:220:27:26

The secret with making...

0:27:290:27:32

puff is obviously to keep

0:27:320:27:33

your ingredients as cold as possible.

0:27:330:27:36

I'm going to use a bit of flour and a rolling pin

0:27:360:27:39

and just shape it, so it's nice and smooth,

0:27:390:27:41

into a rectangle.

0:27:410:27:43

Measure out 160g of very cold, unsalted butter...

0:27:430:27:47

Coat it in flour.

0:27:470:27:49

It is hard - you can put it between greaseproof and bang it out.

0:27:490:27:52

Just keep it on a bench, and bang it out.

0:27:520:27:56

Very good tip, to have it on a board, to do it.

0:27:560:27:59

Yeah. It doesn't make THAT much mess,

0:27:590:28:01

as long as your butter's cold.

0:28:010:28:04

Make it into a rough rectangle.

0:28:040:28:06

When you put the butter on the dough,

0:28:060:28:08

it must cover two-thirds of it.

0:28:080:28:10

I'm going to fold over the top bit now

0:28:100:28:12

over half the butter, to about there.

0:28:120:28:13

But to make it even more accurate, just cut your butter,

0:28:130:28:17

lift it up, pop it on the top.

0:28:170:28:19

Stretch the bottom, then place that over the top.

0:28:190:28:22

Now, that looks very neat. The only difference is,

0:28:220:28:25

when I make puff pastry, I do it the classic way,

0:28:250:28:28

of equal butter to equal flour,

0:28:280:28:31

and no egg in it - so, this is a totally different version.

0:28:310:28:34

Egg is one of the key ingredients for flavour,

0:28:340:28:37

and also for the spring as well.

0:28:370:28:39

-It'll also give it a nice colour.

-Yeah, golden.

-I'm interested.

0:28:390:28:42

Tap the middle,

0:28:420:28:44

and then tap down and tap up.

0:28:440:28:47

If you start from the top and tap, all the butter

0:28:470:28:49

runs down to the bottom, so start tapping gently from the middle,

0:28:490:28:52

up and down, little bit of a roll...

0:28:520:28:55

You're taking it down roughly to about...10 mil, in height.

0:28:550:29:00

Once you've got that nice and neat - and try and get it

0:29:000:29:03

as neat as you can -

0:29:030:29:05

then you fold it one more time.

0:29:050:29:08

That...is one turn.

0:29:080:29:10

Tap it in the middle again, up and down,

0:29:100:29:13

and then roll out again, to exactly the same size

0:29:130:29:17

as you did a minute ago.

0:29:170:29:19

Fold it again, and once more, over the top.

0:29:190:29:22

Now, that...has had two turns.

0:29:220:29:25

Now, it needs another two before you use it.

0:29:250:29:28

Now, that will go straight into a fridge,

0:29:280:29:30

and be left to chill, again, for at least an hour,

0:29:300:29:33

or even a couple of hours, till that butter

0:29:330:29:35

begins to solidify, and then we can do a final two turns,

0:29:350:29:39

and it's ready to go. This is 750 grams

0:29:390:29:43

of prime fillet steak. There's no way of doing

0:29:430:29:47

a half-measure with this - you have to go for quality.

0:29:470:29:50

You can get the butcher to clean it up, but if you do see any sinews,

0:29:500:29:53

just drop your knife under and run it through.

0:29:530:29:56

Now, this has been outside for a couple of hours -

0:29:560:29:59

just in ambient temperature, room temperature, just to relax the meat.

0:29:590:30:03

Because as soon as it goes into the fridge, it tightens up.

0:30:030:30:06

You want it to be nice and loose.

0:30:060:30:07

And most important of all, it must be

0:30:070:30:10

-the centre cut...

-Yeah.

-..because the tail comes here - that's thin,

0:30:100:30:13

-and you wouldn't get the even size all the way down.

-Yeah.

0:30:130:30:18

And the thick end here comes in two parts, and clever butchers

0:30:180:30:22

tie it all together, but when you take a slice from it,

0:30:220:30:26

-it's in two pieces.

-Breaks apart, yeah.

0:30:260:30:27

So, it should be the centre cut, which, I'm afraid,

0:30:270:30:30

-is the most expensive cut.

-Unfortunately, yes, it is.

0:30:300:30:33

I'm just going to seal the steak off in a pan.

0:30:330:30:35

Rub some salt in, and some pepper,

0:30:350:30:38

get it inside the pan.

0:30:380:30:40

STEAK SIZZLES

0:30:400:30:43

Pop some kitchen roll on here,

0:30:470:30:49

and just to take a little bit more of that juice off...

0:30:490:30:53

And you need to leave that to cool.

0:30:540:30:57

-Stone cold, otherwise it will melt the butter in the pastry.

-Exactly.

0:30:570:31:01

But that was the least of the worries in the bake-off tent.

0:31:010:31:04

Oh!

0:31:060:31:08

It's a little bit unstable.

0:31:080:31:10

This feels so funny!

0:31:120:31:15

I can't decide whether to decorate or to score.

0:31:190:31:22

-I'd decorate it.

-You reckon? I might decorate it.

0:31:220:31:25

And you know how Mary loves to see what's on the inside

0:31:250:31:27

-replicated on the outside...?

-Oh, no, don't!

0:31:270:31:30

-I haven't got...

-I think you should do a full farmyard scene.

0:31:300:31:33

Pastry here, which I'm now going to roll out,

0:31:360:31:39

ready to have the steak put inside.

0:31:390:31:41

You've got to think of the size of the fillet,

0:31:410:31:43

which I've sort of got in my head.

0:31:430:31:45

Now relax the pastry. Get a bit of air underneath it.

0:31:450:31:49

You can see it's not springing back at all. Now's the fun bit.

0:31:490:31:52

I've got about 150 grams of pate.

0:31:520:31:55

Just begin to smear it onto the top of the puff pastry.

0:31:550:32:00

As long as you get the majority of it equally down the middle that way,

0:32:000:32:03

it doesn't matter too much

0:32:030:32:04

cos that's the bit that's going to be folded over

0:32:040:32:07

so you don't have to go right to the end.

0:32:070:32:09

Do you know, one of the things I like about beef Wellington

0:32:090:32:12

is that you can do it all ahead, you can actually assemble it completely,

0:32:120:32:16

everything except for glazing it.

0:32:160:32:19

Keep it in the fridge,

0:32:190:32:21

do it the day before and then cook it in the oven.

0:32:210:32:23

It will take a little bit longer.

0:32:230:32:24

Got my rectangle here, I'm just going to tack a little bit down

0:32:240:32:27

on the table. This just helps when you finally roll it up,

0:32:270:32:30

you've got something thin to actually join on to.

0:32:300:32:32

So get your fillet, the size is pretty good,

0:32:320:32:35

pop that into the centre, get the top piece

0:32:350:32:40

and then just try and tack that down on to the steak,

0:32:400:32:42

keeping that quite tight.

0:32:420:32:44

Fold your ends in, the same on the other side.

0:32:440:32:49

It's funny how I learn something every day, I would never think

0:32:490:32:54

of doing this business of pressing the pastry like you are there

0:32:540:32:57

and pressing it down so it doesn't move, that's a very good tip.

0:32:570:33:00

Yeah, it prevents it from moving but also when you

0:33:000:33:02

seal it up you've got a nice thin line,

0:33:020:33:05

because when you roll that over now you can pull it and get a bit

0:33:050:33:08

of a tension and then you know it's going to be nice and neat,

0:33:080:33:11

and you know underneath you've got the one line

0:33:110:33:16

which is already self-tacked.

0:33:160:33:18

Egg wash the Wellington so that it is covered all over,

0:33:180:33:21

giving the pastry its golden colour.

0:33:210:33:23

That'll give it a nice shine.

0:33:230:33:24

You don't have to grease the baking sheet

0:33:240:33:26

because there's plenty of butter in the pastry and it won't stick.

0:33:260:33:29

Use the back of your knife and just run it from the top,

0:33:290:33:33

don't put any weight on it, and just drop it down.

0:33:330:33:36

Just doing diagonals.

0:33:360:33:38

That's a lovely simple, smart way of doing it.

0:33:390:33:43

-You can put leaves on top.

-Yeah.

-And any trimmings if you want to.

0:33:430:33:46

But don't use the sharp part of your knife,

0:33:460:33:48

cos the last thing you want to do is cut through the pastry

0:33:480:33:51

and then cause it to rip in the oven.

0:33:510:33:53

That will give it a lovely pattern on top when it's cooking.

0:33:530:33:57

Bake in the oven for 20 to 25 minutes at 200 degrees fan,

0:33:570:34:01

until the pastry is crisp and golden and cooked all the way through.

0:34:010:34:04

But not all the bakers were so lucky.

0:34:040:34:07

OK, you need to go in.

0:34:070:34:08

Oh, my god almighty.

0:34:170:34:20

My pastry has completely melted and is falling off the meat.

0:34:220:34:25

There's absolutely nothing I can do about it.

0:34:250:34:28

This is like the worst thing, ever.

0:34:280:34:32

Oh!

0:34:320:34:33

Well, actually...ooh, hello!

0:34:330:34:36

The pastry looks good.

0:34:360:34:37

-That looks fantastic.

-One of the reasons why it puffs up so much

0:34:450:34:48

is if you take it straight from the fridge and put it in the oven,

0:34:480:34:52

that sting from being from the fridge where it's cold

0:34:520:34:55

and hits the heat, it just wants to explode

0:34:550:34:57

cos all the layers of butter are really cold.

0:34:570:34:59

That's the secret to making a great puff pastry.

0:34:590:35:02

And that for me

0:35:020:35:03

is the best beef Wellington.

0:35:030:35:06

It's lovely, it's golden brown.

0:35:120:35:14

You need to rest this for a good ten, 15 minutes

0:35:140:35:17

before you actually serve it.

0:35:170:35:19

-And that's a very important part, isn't it?

-Yeah.

0:35:190:35:21

Is your plate ready?

0:35:210:35:23

Thank you.

0:35:250:35:26

Oh, that's just how I like it.

0:35:260:35:29

That's grand that, Mary. Especially with the pate.

0:35:290:35:32

I think it's lovely.

0:35:320:35:35

-Just going to carry on eating, cos it's delicious!

-Oh, it's good.

0:35:350:35:38

And now Paul's top tip to create the perfect Danish pastry shapes.

0:35:390:35:44

Get your pastry, roll it out and then trim it off

0:35:440:35:48

so you have four squares.

0:35:480:35:50

Two ends into the middle,

0:35:500:35:53

that's your first shape.

0:35:530:35:54

The second shape, into the middle for the two corners,

0:35:540:35:58

and then again into the middle. The next one is a bit more complicated.

0:35:580:36:03

Cut out from the middle to each corner.

0:36:030:36:06

Pick a corner, fold it into the middle, miss the next one,

0:36:060:36:10

and then fold the next one into the middle.

0:36:100:36:12

Fold the next, that's called the Catherine wheel.

0:36:120:36:16

The last one, cut round, nearly to the corners,

0:36:160:36:20

make sure you cut all the way through, the same on the other side.

0:36:200:36:24

Cut along and then down.

0:36:240:36:27

Take the piece, place it over the other side,

0:36:270:36:31

the other piece to the other side, and there you have it.

0:36:310:36:35

Four different Danish pastry shapes.

0:36:350:36:38

The final seven bakers had to

0:36:410:36:43

put their money where their mouths were in pudding week.

0:36:430:36:46

From a regal technical challenge making the queen of puddings

0:36:460:36:49

to a show-stopper that saw them struggling to make strudel pastry.

0:36:490:36:54

But the proof of this pudding was in the Signature Challenge.

0:36:540:36:57

We'd like you to make two different flavoured sponges

0:36:570:37:00

with two different accompaniments.

0:37:000:37:03

They should be individual sized portions, please,

0:37:030:37:07

and they can be baked, boiled or steamed.

0:37:070:37:10

So on your marks.

0:37:100:37:11

Get set.

0:37:110:37:13

Bake.

0:37:130:37:15

I feel a bit panicky already, which is not a good way to start.

0:37:170:37:21

If we can't knock a couple of sponge puddings up in two hours,

0:37:230:37:26

then we don't deserve the accolade of even being here.

0:37:260:37:30

Today, I'm making a ginger sponge pudding with brandy cream

0:37:320:37:37

and also a chocolate fondant with malt ice cream.

0:37:370:37:41

A chocolate pudding.

0:37:410:37:42

My accompaniment is actually going to be Jubilee cherries.

0:37:420:37:45

I chose Clootie dumplings because they are traditionally Scottish.

0:37:450:37:49

There are no two recipes of Clootie dumpling the same,

0:37:490:37:52

everyone's got their own different recipes.

0:37:520:37:54

Raspberry and white chocolate puddings with a basil ice cream.

0:37:540:37:57

I'm not a multi-tasker but I'm doing literally a million things.

0:37:570:38:01

Mary's signature sponge pudding

0:38:010:38:03

is her sticky toffee apple and pecan pud.

0:38:030:38:06

A light apple steamed sponge

0:38:060:38:08

smothered in rich toffee and pecan sauce.

0:38:080:38:10

Sponge puddings, Mary. One of my all time favourites.

0:38:100:38:15

So to start off, let's make the toffee sauce, very easy.

0:38:150:38:18

Measure out 300 millimetres of pouring cream into a saucepan,

0:38:180:38:22

100 grams of light muscovado sugar and 75 grams of softened butter.

0:38:220:38:26

So sensible to weigh the butter on top of the sugar.

0:38:260:38:30

It'll slip out easily and we can use the pan without washing it up.

0:38:300:38:34

In goes the sugar, in goes the butter.

0:38:340:38:36

It's just a matter of stirring that together until the sugar dissolves.

0:38:360:38:40

You just do it on a low heat and just cook it for about five minutes

0:38:400:38:45

until it's a sauce consistency.

0:38:450:38:47

While that's getting going I'm going to well butter a two pint basin.

0:38:470:38:51

Weigh out 125 grams of light muscovado sugar

0:38:510:38:55

and the same again of butter and place into a large mixing bowl.

0:38:550:38:59

So in goes the sugar and lovely soft butter.

0:38:590:39:03

I'm going to make this the creaming method,

0:39:030:39:05

that's putting the butter and the sugar together,

0:39:050:39:08

creaming it until smooth and then we're going to add the eggs.

0:39:080:39:11

Why are you doing it that way, then?

0:39:110:39:13

Just for a change, I always do the all in one

0:39:130:39:15

and sometimes people say, "Why don't you do it the creaming?"

0:39:150:39:18

It takes a bit longer but many people do it this way.

0:39:180:39:21

So mix it until it's smooth.

0:39:210:39:23

Mix together the ingredients until everything is completely combined

0:39:230:39:27

and it gets lighter in colour.

0:39:270:39:29

Add in a beaten egg a little bit at a time

0:39:290:39:32

and weigh out 125 grams of self-raising flour.

0:39:320:39:36

And you're doing me 125 grams?

0:39:360:39:37

I'm doing it right now.

0:39:370:39:39

Yeah, OK. Am I nagging you?

0:39:390:39:41

-Yeah, you are.

-I've still got some egg to add.

0:39:410:39:43

At this stage it sometimes curdles.

0:39:430:39:46

Therefore I'm going to add a little of the flour

0:39:460:39:49

to the egg, butter and sugar mixture and that will just stabilise it.

0:39:490:39:54

Whisk in the rest of the egg and add a teaspoon of vanilla extract.

0:39:540:39:58

Peel and chop up one large cooking apple,

0:39:580:40:00

or one and a half smaller ones into very small chunks,

0:40:000:40:03

about the size of a pea.

0:40:030:40:05

So you have to do it in reasonably small pieces

0:40:050:40:07

-in order to get cooked in the time.

-To get it in there.

0:40:070:40:10

And also it's lovely to come across

0:40:100:40:12

the little pieces of apple in the sponge.

0:40:120:40:14

I'm now going to fold the flour in.

0:40:160:40:18

Folding in, you should do very carefully to keep the air in.

0:40:180:40:22

Add the chopped apple to the sponge mixture

0:40:220:40:24

and roughly chop 75 grams of pecan nuts

0:40:240:40:26

which will go into the sponge and the sauce.

0:40:260:40:30

The toffee sauce has cooled. I'm going to put half of that

0:40:300:40:33

into the basin, give or take,

0:40:330:40:36

then I'm going to put half of these pecans

0:40:360:40:39

over the top of the toffee sauce.

0:40:390:40:41

And then in goes the sponge mixture.

0:40:410:40:46

Put it in carefully to start with from the side,

0:40:460:40:48

because otherwise the sauce will bubble up and mix with it.

0:40:480:40:53

The bakers all made their sponge puddings in individual ones,

0:40:530:40:56

and if you're going to make these individual ones,

0:40:560:41:00

sort of that size, it'll make about eight.

0:41:000:41:02

So just press that down all the way round.

0:41:020:41:06

Then I'm going to just put a disc of non-stick paper there.

0:41:060:41:08

Because of the apple you don't put the acid next door to the foil,

0:41:080:41:12

because there's sometimes a reaction.

0:41:120:41:15

It can even go pitted if it's cooked for a long time.

0:41:150:41:18

To make a lid for the basin, cut a square of foil

0:41:180:41:21

and fold a pleat into the centre.

0:41:210:41:23

This will give you room for the steam that will be created.

0:41:230:41:26

Seal the foil all the way around the basin so that no steam can escape.

0:41:260:41:30

Once it's covered with foil, it's ready to go on the hob

0:41:300:41:33

to be boiled or steamed.

0:41:330:41:35

But first of all, I'm going to put a little cradle round it

0:41:350:41:38

so I can lift it out of that pan.

0:41:380:41:40

To make the cradle, fold a thick strip of foil

0:41:400:41:44

so that you can lower the pudding basin into the saucepan.

0:41:440:41:46

First place it on a jam jar lid so that the pudding basin

0:41:460:41:49

won't directly touch the base of the hot saucepan and crack.

0:41:490:41:52

Then the foil cradles and it's really easy to lift out of the pan,

0:41:520:41:57

and make sure the pan is tall enough to take the basin.

0:41:570:42:03

Carefully pour boiling water into the saucepan,

0:42:030:42:05

about half way up the pudding basin.

0:42:050:42:07

I'm going to put the lid on.

0:42:070:42:09

But do keep checking it

0:42:090:42:11

because the water can go low. You can do it in a steamer,

0:42:110:42:14

it might take a little longer in a steamer than in simmering water

0:42:140:42:19

and it will take about two and a half hours.

0:42:190:42:21

Whilst Mary is steaming her pudding on the hob,

0:42:230:42:25

the bakers explore other ways of baking their puddings.

0:42:250:42:29

When it cooks, it creates a skin.

0:42:290:42:30

Doesn't sound all that appetising.

0:42:300:42:33

Three things going on at the same time there.

0:42:360:42:39

Pouring, dipping, mixing.

0:42:390:42:41

Oh, look at those! They look good.

0:42:410:42:45

Oh, my giddy aunt!

0:42:480:42:49

Ohh...oh, no!

0:42:510:42:53

I could cry.

0:42:530:42:55

Just lift it out, and we take off that lid.

0:43:030:43:06

You see, it's a lovely colour, isn't it?

0:43:060:43:09

It's that muscovado sugar gives it that flavour.

0:43:090:43:11

Let's just see that it's done.

0:43:110:43:13

You see, the knife comes out completely clean

0:43:130:43:16

and so put the plate over the top like that,

0:43:160:43:19

and don't turn it out until you actually need it.

0:43:190:43:23

I rather like turning things out, I like the surprise.

0:43:240:43:27

It's still very hot, there it is.

0:43:270:43:31

-Lovely.

-You can see the pecans there, but it hasn't got that shine.

0:43:310:43:35

The sauce has gone in to make the top very moist.

0:43:350:43:39

Add the rest of the pecans to the remaining half of the toffee sauce

0:43:390:43:43

and pour over the sponge.

0:43:430:43:45

And let it just trickle down.

0:43:450:43:47

You can make this the day before and let it get stone cold

0:43:470:43:52

and then reheat it again in a pan of simmering water.

0:43:520:43:57

It will take about an hour to re-heat.

0:43:570:43:59

So there we are.

0:43:590:44:01

Toffee, apple, pecan pudding.

0:44:010:44:03

I'm looking forward to this one, Mary.

0:44:080:44:11

Good enough to eat, that. Superb.

0:44:110:44:13

Dig in and see what you think.

0:44:130:44:14

That's wicked, that. You've got the texture of the pecan,

0:44:160:44:19

you've got the flavour of the toffee

0:44:190:44:21

and you're left with this beautiful flavour of apple.

0:44:210:44:24

It's a lovely sponge.

0:44:240:44:26

Mary's top tips on creaming, whisking and folding.

0:44:300:44:35

Creaming is just beating,

0:44:350:44:37

and I'm using a wooden spoon

0:44:370:44:39

but you could use an electric beater

0:44:390:44:41

if you're in a hurry. Add sugar,

0:44:410:44:43

just give it a good beat.

0:44:430:44:46

As you go on beating, it will get a lighter colour.

0:44:460:44:48

The principle of whisking

0:44:480:44:50

is getting as much air as I can into the mixture.

0:44:500:44:54

Choose a whisk that's got quite a lot of spirals in it

0:44:540:44:58

and you'll get a quicker result.

0:44:580:45:00

The bigger the bowl, the more volume you can get.

0:45:000:45:02

When it comes to folding,

0:45:020:45:04

it's important to keep the air in the mixture.

0:45:040:45:07

Round the outside of the bowl and cut through the middle.

0:45:070:45:10

Get right to the bottom of the bowl, right round the edge,

0:45:100:45:14

cut through the middle.

0:45:140:45:15

The aim of folding in is to keep all the air in

0:45:150:45:20

that you put in there originally.

0:45:200:45:23

So it's well worth doing it carefully and following the recipe.

0:45:230:45:26

Week Seven of the Bake Off,

0:45:290:45:30

and the bakers were struggling with sweet doughs.

0:45:300:45:33

They made show-stopping enriched dough loaves

0:45:330:45:36

and the technically challenging

0:45:360:45:38

fairground favourites, jam doughnuts.

0:45:380:45:40

The pressure was on,

0:45:400:45:41

and it was the Signature Challenge that proved difficult.

0:45:410:45:46

So, today we'd like you to make 24 regional buns.

0:45:460:45:49

They can be Bath buns, Chelsea buns, Colston buns, Devonshire Revel buns.

0:45:490:45:54

-So, on your marks.

-Get set.

-Bake.

0:45:540:45:57

Lardy cakes I'm making today, which is similar to Chelsea buns

0:45:580:46:01

except for you put piles and piles of lard in it,

0:46:010:46:04

so not exactly healthy.

0:46:040:46:06

Because I'm from South Yorkshire

0:46:060:46:08

and close to Bakewell, it's actually Bakewell inspired.

0:46:080:46:11

I'm making Easter Chelsea buns. Basically hot cross buns, Chelsified.

0:46:110:46:16

But Paul is keeping it classic.

0:46:160:46:19

His signature regional sweet bun is the Chelsea bun,

0:46:190:46:22

an enriched swirl of dough,

0:46:220:46:24

encasing chopped sultanas, apricots and cranberries,

0:46:240:46:27

layered with a gorgeous orange icing.

0:46:270:46:30

I'm going to start by making the base dough.

0:46:300:46:32

Can I have 500 grams of strong white flour, please?

0:46:320:46:35

You certainly can. And you always use strong flour?

0:46:350:46:39

Most yeasted breads would be strong white flour.

0:46:390:46:42

Seven grams of fast action yeast.

0:46:420:46:43

Pop in one egg. While I'm doing this,

0:46:430:46:46

could you weigh me up 40 grams of the caster sugar, please?

0:46:460:46:49

Along with the sugar add 25 grams of softened butter,

0:46:490:46:52

then add a teaspoon of salt but don't put it next to the yeast

0:46:520:46:55

or it could de-activate it.

0:46:550:46:57

That's all the key ingredients,

0:46:570:47:00

except for milk, which has been warming nicely.

0:47:000:47:02

Because it's an enriched dough, because it's got yeast in

0:47:020:47:05

and eggs and sugar and butter,

0:47:050:47:07

that tends to what we call retard the yeast,

0:47:070:47:10

prevent it from working to its full extent.

0:47:100:47:12

So warming up the milk actually helps activate it more.

0:47:120:47:16

Then get your spoon in there.

0:47:160:47:18

Could I do this with a dough hook?

0:47:180:47:20

Course you could. If I'm not around, Mary, you can use a mixer.

0:47:200:47:24

Well, we don't all have the energy and the skill

0:47:240:47:26

that you've got with bread-making.

0:47:260:47:27

It's not energy, it's technique, it's very simple to do, I mean,

0:47:270:47:32

enriched doughs have been around from Tudor times, you know.

0:47:320:47:35

Enriched doughs I think are so lovely,

0:47:350:47:39

all the croissants and Danish pastries and things like that.

0:47:390:47:43

Oh, yeah. If I get my hand in there now.

0:47:430:47:46

-I didn't think it would be long.

-A bit of flour for me, please.

0:47:460:47:50

And I'm going to dollop this mess into the middle,

0:47:500:47:53

coat it all round with some flour

0:47:530:47:54

and then begin to shape it into a ball.

0:47:540:47:56

The first thing that's happened is

0:47:560:47:58

you're incorporating all the ingredients.

0:47:580:48:01

The second thing is kneading builds up the gluten

0:48:010:48:03

for the air to be able to sit inside the sack that it creates.

0:48:030:48:06

You carry on doing this for about five minutes and it will get smooth.

0:48:060:48:12

When you're using a plain dough,

0:48:120:48:13

you very often put olive oil on the table.

0:48:130:48:15

-Yes.

-And when you have an enriched dough,

0:48:150:48:17

it seems to me that you put flour on the table.

0:48:170:48:20

I put flour on the table, yes.

0:48:200:48:21

Now once you've done that for five minutes,

0:48:210:48:25

you see how smooth it's gone.

0:48:250:48:27

Now that needs to rest. Pop it straight in the bowl.

0:48:270:48:31

No oiling round underneath?

0:48:320:48:34

This is an enriched sweet dough.

0:48:340:48:35

The last thing you want to do is add olive oil.

0:48:350:48:37

-Just nothing underneath it?

-Just leave it alone.

0:48:370:48:40

Ambient temperature we've got it at the moment.

0:48:400:48:42

It's got not much wind so you can leave it uncovered.

0:48:420:48:44

Pop that to one side for me and we'll leave that for about an hour.

0:48:440:48:48

It should double, if not treble in size in that time.

0:48:480:48:51

But the bakers had to prove that they had what it took

0:48:510:48:53

to make their enriched regional doughs.

0:48:530:48:55

This is such a sticky dough because it's got eggs and butter

0:48:550:49:00

and milk in, it's not like normal white bread dough.

0:49:000:49:04

I don't really know about the science but it seems to work.

0:49:050:49:08

You'll let it relax for five minutes and then you start to knead it.

0:49:100:49:14

During that time it will absorb more of the moisture and the liquid.

0:49:140:49:17

Holds its shape well.

0:49:200:49:22

It needs to double in size to prove, but it's too soon to take a look.

0:49:240:49:27

I'm just worried. That's why I just keep on looking at it,

0:49:270:49:30

but, I mean, it's too soon to actually really tell.

0:49:300:49:33

-You can see how much it's grown.

-It has.

0:49:340:49:37

I'm using flour on there and I'm going to tip this dough

0:49:370:49:40

onto the bench and just coat it in a little bit of flour to start with.

0:49:400:49:43

I'm just going to roll this dough out.

0:49:430:49:45

What I'm doing here is actually making the base

0:49:470:49:50

to roll up like a Swiss roll, you know, or a roulade?

0:49:500:49:54

And then this bit here I just tack down to the table all the way along.

0:49:540:49:59

Now I've got some butter here, it's about 50 gram.

0:49:590:50:02

I'm going to leave some back

0:50:020:50:04

to grease the tin I'm going to bake it in,

0:50:040:50:05

but slap that in the middle and get your fingers in there.

0:50:050:50:09

None of this sort of palette knife stuff, use your fingers.

0:50:090:50:11

And the doorbell rings?

0:50:110:50:14

Doesn't matter, let them wait.

0:50:140:50:15

Smear the butter all over the top,

0:50:150:50:18

I mean, this really is an enriched dough.

0:50:180:50:21

I love your tip about fixing it to the table

0:50:210:50:24

just by pressing your fingers into the dough and making it stick.

0:50:240:50:28

Yep, it works.

0:50:280:50:30

Now I've got 75 grams of soft brown sugar, scatter that over the top.

0:50:300:50:34

Like so. And when this melts it will almost caramelise in the oven.

0:50:340:50:38

Weigh out 100 grams each

0:50:380:50:40

of currants, dried apricots and cranberries.

0:50:400:50:43

Sprinkle two teaspoons of cinnamon all over the sugared dough.

0:50:430:50:46

Thank you very much, Mary. Just give that a bit of a mix

0:50:460:50:48

and then scatter these all over the top,

0:50:480:50:54

so they're nice and equal.

0:50:540:50:56

Put a bit of pressure on them to push them into the dough.

0:50:580:51:01

Now you start rolling it up, you get your dough

0:51:010:51:04

and then you begin to fold over the top bit as you would a roulade.

0:51:040:51:09

Then the next bit.

0:51:090:51:11

I think this is where people go wrong.

0:51:110:51:13

They're not bold enough when they roll up.

0:51:130:51:15

Now you are doing that quite tightly and firmly, pushing it down.

0:51:150:51:19

Yeah, and you can see you stretch it slightly

0:51:190:51:22

cos it's tacked to the table, it's not going to go anywhere.

0:51:220:51:24

Now when you get to the end you just quickly roll up

0:51:240:51:28

and all the tacked bit down at the bottom just release.

0:51:280:51:31

That will now bond with the rest of it, which you pick up

0:51:340:51:37

and drop in the flour, that way you can roll it slightly as well.

0:51:370:51:41

It doesn't really matter if a bit of the fruit's coming through.

0:51:410:51:43

-Once you've cut it all up it'll stick together anyway?

-Exactly.

0:51:430:51:46

But a different story was unravelling in the bake-off tent.

0:51:480:51:51

The hardest thing about making 24 sweet buns

0:51:510:51:54

is probably making them all the same.

0:51:540:51:56

Stop measuring the sausage.

0:51:580:51:59

OK, so here we go. One, two.

0:51:590:52:03

One, two.

0:52:030:52:06

There's absolutely no technique to this at all,

0:52:060:52:08

I don't know what I'm doing, basically.

0:52:080:52:11

I'm just worried cos this isn't very, very soft.

0:52:110:52:13

The dough might not actually hold.

0:52:130:52:15

Stop fiddling with them,

0:52:170:52:18

or else they'll just never be done, will they?

0:52:180:52:20

This is the danger points for me. Folding these are taking for ever.

0:52:200:52:24

You could have made a lovely simple pin wheel. What have you done?

0:52:240:52:27

I should have done Chelsea buns,

0:52:270:52:28

I knew I should have done Chelsea buns.

0:52:280:52:30

Just trim off the ends and you end up with the perfect Chelsea bun,

0:52:330:52:38

filled with all the fruits. Now, you're going to get 12 from this,

0:52:380:52:41

so roughly make a halfway mark,

0:52:410:52:44

-you've got to get roughly six from each.

-No ruler for Paul Hollywood.

0:52:440:52:48

And cut all the way through, rubbing the table

0:52:480:52:51

to make sure that you've broken it all the way through.

0:52:510:52:54

And there's your 12 Chelsea buns.

0:52:540:52:56

OK, I'm going to bring my tin in, this is a loose bottom tin.

0:52:560:53:00

Now I've got the butter that I left over before.

0:53:000:53:03

Grab that in your hand. Get it in there,

0:53:030:53:06

then smear it round the bottom. I'd advise you don't use oil on this.

0:53:060:53:10

It's essentially a sweet dough, so why would you use olive oil?

0:53:100:53:13

Butter's fine and you get a nice flavour from the butter as well.

0:53:130:53:16

So rub it round into the corners.

0:53:160:53:19

And I would say that's about a 12 by nine tin

0:53:190:53:22

and if you haven't got that tin,

0:53:220:53:24

-you could use a small roasting tin.

-You can, as long as it's clean,

0:53:240:53:27

if it's dirty and it's had a big roast in it from Sunday

0:53:270:53:30

and hasn't been cleaned properly, and I've been accused of that...

0:53:300:53:33

-Why are you looking at me like that?

-I'm not!

0:53:330:53:35

Your roasting tins I imagine are spotless.

0:53:350:53:37

I've got all my 12 lined up.

0:53:370:53:39

Pick them up and then drop them

0:53:390:53:42

and I'm going to do four rows of three like so,

0:53:420:53:44

spread them out evenly, put a bit of pressure on them.

0:53:440:53:48

So press them down a bit.

0:53:480:53:50

It stops them from rising up too much that way,

0:53:500:53:52

because it's quite a soft dough so they tend not to balloon up,

0:53:520:53:55

they do tend to flow out.

0:53:550:53:57

So that will fill all those gaps

0:53:570:54:00

and you end up with square Chelsea buns, so at this stage

0:54:000:54:03

they need to rest for at least an hour.

0:54:030:54:06

If it's in a draughty environment cover it up,

0:54:060:54:08

but if it isn't just leave it as it is.

0:54:080:54:11

Look at them, Mary.

0:54:170:54:19

They've spread beautifully into the corners.

0:54:190:54:21

The rest of those gaps will be filled while it bakes,

0:54:210:54:24

so it will start to grow a little bit more.

0:54:240:54:25

They're going to go into an oven. 200 fan, 220 non,

0:54:250:54:28

for about 20 to 25 minutes until they're lovely and golden brown.

0:54:280:54:32

When baking enriched doughs you must be careful not to burn the top,

0:54:320:54:36

which can colour very quickly because of the amount of sugar

0:54:360:54:39

and butter in the dough.

0:54:390:54:40

Good luck little buns, good luck.

0:54:400:54:42

So the bakers had to watch them closely.

0:54:420:54:44

That's the one.

0:54:480:54:50

Oh, they're robust, we're all right.

0:54:520:54:53

Really, really rather fancy. They're absolutely huge.

0:54:530:54:57

They just look so pale.

0:54:570:54:59

These look awful, what's wrong with them?

0:54:590:55:01

He's going to say they're under-proved, they're under-proved.

0:55:010:55:04

I'm quite pleased with them actually, I'm loving this sugar.

0:55:060:55:09

-Look at those fellas.

-They look wonderful.

0:55:180:55:22

All the fruit inside, it's a lovely colour

0:55:220:55:24

and it's filled all the gaps, see.

0:55:240:55:26

Now, while they're warm I have to finish these off.

0:55:260:55:28

Warm and sieve some apricot jam and brush it across the buns.

0:55:280:55:32

-Gives this a lovely shine as well as flavour.

-It does.

0:55:320:55:35

And while it's warm it just drips inside the Chelsea bun as well.

0:55:350:55:38

They smell fantastic and that sugar is caramelised inside,

0:55:380:55:42

gives it a beautiful flavour.

0:55:420:55:44

Now what I'm going to do is put some icing on this as well,

0:55:440:55:47

I'm going to make an orange icing so icing sugar, a spoon full of sugar.

0:55:470:55:52

I'm going to burst into song now.

0:55:520:55:54

We need Mel and Sue, they're always bursting into song.

0:55:540:55:57

It's very quiet in the tent isn't it, without them?

0:55:570:55:59

Now I'm going to get a zest of one orange.

0:55:590:56:02

So often we're eating the orange and we don't do anything with the zest.

0:56:020:56:06

It's a perfect way of using it.

0:56:060:56:07

A little bit of orange in there is beautiful.

0:56:070:56:10

Add just a little splash of water to the icing sugar to start with.

0:56:100:56:13

If you try and add too much water it just goes to liquid

0:56:130:56:15

and it doesn't all mix in. It almost looks split.

0:56:150:56:18

It's easier to start with a stiff bowl

0:56:180:56:20

and then weaken it off slightly.

0:56:200:56:22

Make sure you've got all the icing sugar in there,

0:56:220:56:25

then you break it down a bit.

0:56:250:56:27

Beautiful flavour, this orange icing.

0:56:270:56:30

Now look at the consistency.

0:56:300:56:31

-Just pouring.

-Lovely.

-See, it does hold slightly.

0:56:310:56:35

And that will just drip down again with the apricot jam,

0:56:350:56:38

it will go in the gaps.

0:56:380:56:41

Exactly. And then just dab all around.

0:56:410:56:44

It gives an unusual colour.

0:56:440:56:45

It's normally white icing you have on the top, isn't it?

0:56:450:56:47

Yeah, I like to be something different,

0:56:470:56:50

and that little bit of orange goes really well

0:56:500:56:53

with the Chelsea bun.

0:56:530:56:55

You see it, drips down the cracks. That will be extra flavour.

0:56:570:57:00

Absolutely, yeah. It's fantastic this stuff, it really is.

0:57:000:57:04

It's got a loose base. Pop it on the top,

0:57:040:57:07

and then force down the outside.

0:57:070:57:10

Look at that! What a beautiful bake!

0:57:100:57:13

That looks wonderful. Then just tear and share after that, isn't it?

0:57:130:57:17

Exactly. So what you've got there are my Chelsea buns,

0:57:170:57:21

topped with a gorgeous orange icing.

0:57:210:57:24

Looks so tempting.

0:57:240:57:25

Would you have put me through if I gave you them on the Bake Off?

0:57:250:57:28

I'd give you ten out of ten.

0:57:280:57:29

Well, nine and a half.

0:57:290:57:31

Now, I'm going to rip into this fellow here.

0:57:350:57:38

You've left the pieces of apricot chunky and masses of fruit.

0:57:410:57:44

That's quite something, really good.

0:57:470:57:51

Follow the recipe originally

0:57:510:57:52

and then begin to tweak the flavours to the way you like it.

0:57:520:57:55

If you don't like orange, use lemon.

0:57:550:57:57

Use lime if you want.

0:57:570:57:58

You can change the fruit inside. You could put nuts in there.

0:57:580:58:02

I think you could actually do the same thing with any of our bakes.

0:58:020:58:07

But first of all follow what we say from beginning to end,

0:58:070:58:12

and then you can start to experiment.

0:58:120:58:15

And all we've done is help people onto the entry level of baking

0:58:150:58:20

and then send them on their way.

0:58:200:58:21

And good luck.

0:58:210:58:23

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