0:00:07 > 0:00:09Over ten weeks, The Great British Bake Off
0:00:09 > 0:00:12pushed 13 of Britain's best amateur bakers to their limit...
0:00:14 > 0:00:18..as they battled it out to be crowned this year's winner.
0:00:18 > 0:00:19Success! Ha-ha!
0:00:19 > 0:00:22Some proved they had what it takes...
0:00:22 > 0:00:23Yes!
0:00:24 > 0:00:27..while others melted in the heat of the moment.
0:00:27 > 0:00:29Oh...ooh, I feel sick, making this!
0:00:29 > 0:00:32Every week, the bakers were set three challenges...
0:00:32 > 0:00:36- I'm behind.- Yep.- Stressed.- Yep.
0:00:36 > 0:00:39The Signature Bake showcased their personality
0:00:39 > 0:00:41and creative flair.
0:00:41 > 0:00:42All in all...
0:00:44 > 0:00:45..not a good bake.
0:00:45 > 0:00:47The terrifying Technical,
0:00:47 > 0:00:50where their intuition and instinct were put under a microscope.
0:00:52 > 0:00:53I mean...what?
0:00:53 > 0:00:56There will be grandmothers up and down the country
0:00:56 > 0:00:58being like, "Oh, she can't even make a piping bag."
0:00:58 > 0:01:00And the Showstopper,
0:01:00 > 0:01:02where nothing less than absolutely spectacular
0:01:02 > 0:01:04was expected.
0:01:04 > 0:01:08Casting their critical eye were Bake Off's very own judges -
0:01:08 > 0:01:11doyen of the dough Paul Hollywood
0:01:11 > 0:01:13and renowned home cook Mary Berry.
0:01:13 > 0:01:17Oh, dear - it's so doughy, and it's not well-risen.
0:01:18 > 0:01:20I can't eat this.
0:01:21 > 0:01:24It's totally different. Never seen anything like it before.
0:01:24 > 0:01:26It is a piece of art.
0:01:26 > 0:01:27HOWARD LAUGHS
0:01:29 > 0:01:31I've been baking for 50 years.
0:01:31 > 0:01:35and I've learnt lots of new ideas from our bakers.
0:01:35 > 0:01:36How about that?
0:01:37 > 0:01:40The standard in the tent got higher and higher.
0:01:40 > 0:01:41They actually inspired me as well
0:01:41 > 0:01:44with a couple of new ideas I'd never seen before,
0:01:44 > 0:01:45which never happened before.
0:01:48 > 0:01:52But now it's Mary and Paul's turn to get baking themselves...
0:01:52 > 0:01:54You like doing that.
0:01:57 > 0:01:59What Mary and I are going to show you
0:01:59 > 0:02:01are our favourite Signatures, our favourite Technicals
0:02:01 > 0:02:03and our favourite Showstopper challenges.
0:02:03 > 0:02:07..giving us their own delectable take on cakes and breads.
0:02:07 > 0:02:11To be honest with you, Mary, I've been dying to eat this all day.
0:02:11 > 0:02:15Coming up, Mary's moist, citrusy sandwich cake,
0:02:15 > 0:02:16filled with orange butter cream,
0:02:16 > 0:02:19the angel food cake with its soft light sponge
0:02:19 > 0:02:22and a sumptuous lemon and passion fruit curd,
0:02:22 > 0:02:24Paul's crunchy yeasted breadsticks
0:02:24 > 0:02:27packed full of juicy whole green olives
0:02:27 > 0:02:28and a delightful English muffin
0:02:28 > 0:02:32with its soft pillowy centre and a golden brown top.
0:02:32 > 0:02:34Finally, Mary and Paul give you their take
0:02:34 > 0:02:36on week one's Showstopper -
0:02:36 > 0:02:39a gorgeous three-tiered chocolate fudge gateaux,
0:02:39 > 0:02:41encased in swirls of tempered chocolate.
0:02:41 > 0:02:44And if you've ever wondered how to pull off
0:02:44 > 0:02:45a perfectly-plaited loaf,
0:02:45 > 0:02:48or create beautiful two-tone icing rosettes,
0:02:48 > 0:02:51Mary and Paul show you how to get the perfect results
0:02:51 > 0:02:53with some quick tips.
0:02:53 > 0:02:56Mary and I are going to show you some techniques, some styles,
0:02:56 > 0:02:59some creative ideas that will take your baking to another level.
0:03:22 > 0:03:27This year, the bakers began with cakes,
0:03:27 > 0:03:30starting with a deceptively simple home baking staple -
0:03:30 > 0:03:32their take on a classic sandwich cake.
0:03:35 > 0:03:37What Mary and Paul are looking for
0:03:37 > 0:03:40is a twist on a British classic - a sandwich cake.
0:03:40 > 0:03:43The filling of your sandwich can be anything from lemon drizzle,
0:03:43 > 0:03:45coffee and walnut, ham,
0:03:45 > 0:03:46to a classic Victoria.
0:03:46 > 0:03:50You've got two hours to bake, decorate and serve your cakes, and...
0:03:50 > 0:03:52Mel, if you'd like to dust down that catch phrase.
0:03:52 > 0:03:55- For the first time - on your marks...- Get set...
0:03:55 > 0:03:56BOTH: Bake!
0:04:01 > 0:04:05It's a cardamom sponge. I went to India last year.
0:04:05 > 0:04:06It would have been fresh cardamom there,
0:04:06 > 0:04:09and I had cardamom in lots of different food.
0:04:10 > 0:04:13I'm making cake, I think. Lemon and poppy seed cake.
0:04:13 > 0:04:16Comes out really nice, as long as I don't put too much lemon in.
0:04:16 > 0:04:18Which I've done before.
0:04:18 > 0:04:21I'm putting it in sandwich moulds, so it's going to be sliced up
0:04:21 > 0:04:24like a giant jam sandwich, Victoria sponge.
0:04:24 > 0:04:26Normally people like my cakes.
0:04:26 > 0:04:28But then the people who eat my cakes
0:04:28 > 0:04:32aren't normally professionals, or judges...or professional judges.
0:04:34 > 0:04:38Mary's sandwich cake uses a simple but unusual ingredient throughout.
0:04:39 > 0:04:40What are you going to make?
0:04:40 > 0:04:43If this was your challenge, what would you do?
0:04:43 > 0:04:46I'm going to make a whole spiced orange cake.
0:04:46 > 0:04:48It really is rather different
0:04:48 > 0:04:50and has a wonderful, strong orange flavour
0:04:50 > 0:04:52with a little bit of spice.
0:04:54 > 0:04:55Cook a whole orange
0:04:55 > 0:04:57by placing it in a pan of boiling water
0:04:57 > 0:04:58for 30 minutes until soft.
0:05:00 > 0:05:05You just put in a point of a knife and when it comes out easily,
0:05:05 > 0:05:07you know it's done.
0:05:07 > 0:05:09There's the orange, all beautifully soft,
0:05:09 > 0:05:12and to chop it up, I use a processor.
0:05:12 > 0:05:13We do not want a smooth puree.
0:05:13 > 0:05:15We want nice little bits in there.
0:05:17 > 0:05:20That consistency is just perfect.
0:05:20 > 0:05:24It really does give it the most lovely orange flavour.
0:05:24 > 0:05:26That little bit of a kick to it as well
0:05:26 > 0:05:28and then the sweetness inside.
0:05:28 > 0:05:30It's a good idea to use the whole thing.
0:05:30 > 0:05:34I'm going to take two tablespoonfuls, ready for the icing,
0:05:34 > 0:05:36and that will give flavour to the icing.
0:05:36 > 0:05:41This is ready to go back into the actual cake mixture.
0:05:41 > 0:05:45So the cake mixture is a classic Victoria sandwich mixture,
0:05:45 > 0:05:48with added spices.
0:05:48 > 0:05:50For Mary's simple all-in-one cake mix,
0:05:50 > 0:05:52start by taking four eggs.
0:05:53 > 0:05:57If I do that, it goes all the way down the side.
0:05:57 > 0:05:59It doesn't really matter, does it?
0:05:59 > 0:06:01But you like doing that. You like doing that.
0:06:03 > 0:06:05Add 275g of self-raising flour
0:06:05 > 0:06:08and two level teaspoons of baking powder.
0:06:08 > 0:06:09Now you may be thinking,
0:06:09 > 0:06:12"Why am I adding baking powder to self-raising flour?"
0:06:12 > 0:06:13For the all-in-one method,
0:06:13 > 0:06:16I've always added just a little baking powder.
0:06:16 > 0:06:21If you add too much, it will rise up and fall down again in the oven.
0:06:21 > 0:06:23- Yes. - So it's not clever to add too much.
0:06:24 > 0:06:27Then add one teaspoon of ground cinnamon,
0:06:27 > 0:06:29one teaspoon of mixed spice,
0:06:29 > 0:06:32275g of baking spread
0:06:32 > 0:06:35and 275g of caster sugar.
0:06:35 > 0:06:39So just put that on and mix it until it's blended together.
0:06:39 > 0:06:44Don't go on and on, because it doesn't make a better mixture.
0:06:44 > 0:06:47Just until everything's smooth.
0:06:47 > 0:06:48Overworking the mixture
0:06:48 > 0:06:49will develop the gluten in the flour,
0:06:49 > 0:06:52resulting in a heavy sponge.
0:06:52 > 0:06:55It's very quick - just check and have a look.
0:06:55 > 0:06:56That's fine.
0:06:56 > 0:06:58If you haven't got a processor,
0:06:58 > 0:07:00you've chopped up the orange by hand,
0:07:00 > 0:07:04you could do it with a hand beater, all in one, or with a wooden spoon.
0:07:04 > 0:07:09Now is the stage to add this brightly-coloured orange.
0:07:09 > 0:07:11- That literally took seconds, didn't it?- It did.
0:07:13 > 0:07:18You should have a thick drop batter that holds the fruit in place.
0:07:18 > 0:07:22Once blended, divide the mixture equally between two 20cm cake tins
0:07:22 > 0:07:24and smooth out until even.
0:07:25 > 0:07:28Well, those look fine and the oven is set.
0:07:28 > 0:07:32160 fan. That's 180 conventional.
0:07:32 > 0:07:34About 30 to 35 minutes.
0:07:34 > 0:07:36Every oven has different instructions.
0:07:36 > 0:07:41You know your own oven at home. It may take longer than I say.
0:07:43 > 0:07:46Put both tins on the same shelf and keep the oven door closed
0:07:46 > 0:07:49until the cakes are coming away from the sides,
0:07:49 > 0:07:52otherwise they could sink - as one of our bakers found out.
0:07:55 > 0:07:58Oh! What...?
0:07:58 > 0:08:01That...is not cooking.
0:08:01 > 0:08:03No, no, no, no.
0:08:03 > 0:08:05MARK LAUGHS
0:08:07 > 0:08:09No, no, no!
0:08:15 > 0:08:19- Smell that. The orange and the spices are coming through.- Lovely.
0:08:20 > 0:08:23- Most people get hold of that... - Watch your fingers, Mary.
0:08:23 > 0:08:25You've got asbestos fingers, haven't you?
0:08:25 > 0:08:26That's exactly what the children say
0:08:26 > 0:08:28when I take hot plates out of the oven.
0:08:28 > 0:08:31- Most people would turn that straight on to the rack.- Yeah.
0:08:31 > 0:08:34And then you get the imprint on the top.
0:08:34 > 0:08:40So if you actually put that between, like that,
0:08:40 > 0:08:42and then lift that off.
0:08:42 > 0:08:46And then you can peel the paper off at this stage or later,
0:08:46 > 0:08:49but it does let you see the beautiful even colour.
0:08:49 > 0:08:54You then take this and flip it over like that.
0:08:54 > 0:08:58I'll leave those to get quite cold, put them over here.
0:08:59 > 0:09:04And the icing is a butter icing, but butter icing with a difference.
0:09:04 > 0:09:05To make the icing,
0:09:05 > 0:09:07cream 50g of softened butter in a bowl
0:09:07 > 0:09:09until it's light, fluffy and pale.
0:09:13 > 0:09:17Then sift in 175g of icing sugar.
0:09:18 > 0:09:23So will you put in 250g full-fat mascarpone?
0:09:23 > 0:09:24Look carefully on the label.
0:09:24 > 0:09:29If you get low fat, it's watery and the icing will be too runny.
0:09:29 > 0:09:31Nothing better than full-fat, Mary.
0:09:31 > 0:09:34Nothing wrong with full fat, I've said it so many times.
0:09:34 > 0:09:36Just have a smaller slice.
0:09:36 > 0:09:37HE LAUGHS
0:09:37 > 0:09:39Doesn't work with me.
0:09:39 > 0:09:41So you can put all that in now.
0:09:41 > 0:09:43Oops!
0:09:43 > 0:09:44PAUL CHUCKLES
0:09:44 > 0:09:46Look at it!
0:09:47 > 0:09:49I'll get my own back.
0:09:50 > 0:09:53Whisk everything together until you have a smooth mix.
0:09:53 > 0:09:59Lastly, in goes the reserved orange. Then just work that in.
0:09:59 > 0:10:03You can do it with a wooden spoon or you can do it like this.
0:10:03 > 0:10:08It then has this lovely, bright orange colour.
0:10:10 > 0:10:14That's it. So there's the mixture. It's a good colour.
0:10:14 > 0:10:16It's obvious that it's orange
0:10:16 > 0:10:19and it's spreadable, holding its shape.
0:10:19 > 0:10:20Just what we want it to be.
0:10:20 > 0:10:22To pack in more of her citrus icing,
0:10:22 > 0:10:26Mary creates four layers out of the two sandwich cakes.
0:10:26 > 0:10:30The bottom layer can go straight on the actual serving dish.
0:10:30 > 0:10:32- Get that out of your way. - There we are.
0:10:32 > 0:10:35Now you can look and see the mixture.
0:10:35 > 0:10:38It's well-risen, it's even aeration in there
0:10:38 > 0:10:40and the little flecks of orange.
0:10:40 > 0:10:42- It's beautiful. It smells fantastic. - Doesn't it?- Yeah.
0:10:44 > 0:10:49So just spread it fairly evenly, right to the edges there.
0:10:49 > 0:10:52- You want to see it, don't you? - You want to see it.
0:10:52 > 0:10:56Then we put the next one on top.
0:10:56 > 0:10:58Dividing your icing into quarters
0:10:58 > 0:11:01will give you an equal amount of icing on each layer.
0:11:01 > 0:11:02Pop that over the top.
0:11:03 > 0:11:05Press it down with your hands
0:11:05 > 0:11:08so that your icing is just coming out.
0:11:08 > 0:11:13Scrape every scrap out of the bowl. Just level that all the way round.
0:11:13 > 0:11:17So that's our cake, but it just needs to be made more elegant.
0:11:17 > 0:11:19Simple decoration can be very effective.
0:11:19 > 0:11:22Something which some of our bakers may have forgotten.
0:11:22 > 0:11:24I was going to cut it into the shape of a lemon
0:11:24 > 0:11:27but it turns out I'm cutting off the only bit of the cake
0:11:27 > 0:11:28that's actually cooked.
0:11:28 > 0:11:29Oh, God.
0:11:29 > 0:11:35I am just going to cover it in the butter cream.
0:11:35 > 0:11:39Hopefully the expert bakers won't notice that it's terrible.
0:11:39 > 0:11:40MARK CHUCKLES
0:11:43 > 0:11:45Right - the decoration I've chosen to do
0:11:45 > 0:11:50is to take a slightly larger orange and crystallise it.
0:11:50 > 0:11:53Hold it firmly, it doesn't matter which way up you've got it,
0:11:53 > 0:11:58and press that very, very hard and pull strips from it.
0:12:00 > 0:12:03This simple, tasty decoration of crystallised orange zest
0:12:03 > 0:12:05is made by peeling thin strips of orange.
0:12:07 > 0:12:11And it isn't difficult to do and it's not really very wasteful,
0:12:11 > 0:12:16- because you can use the orange in fruit salad afterwards.- Yeah.
0:12:17 > 0:12:21Place in a pan with 50g of sugar. Add water.
0:12:22 > 0:12:25I'm going to shake that a bit and let that bubble up
0:12:25 > 0:12:27and it'll take about ten minutes.
0:12:27 > 0:12:28Keep an eye on it.
0:12:30 > 0:12:34Then drain, dry off and place onto a lined baking tray.
0:12:34 > 0:12:38And then you just sprinkle sugar, caster sugar, over the top,
0:12:38 > 0:12:41and leave it on top of a radiator for about 12 hours.
0:12:43 > 0:12:46And you could just put a little design around the outside.
0:12:46 > 0:12:49And everybody gets to taste.
0:12:49 > 0:12:51This is one of my favourite cakes.
0:12:51 > 0:12:53It's the sort of cake that I have in the cake tin.
0:12:53 > 0:12:55- Would you be tempted? - I would be tempted.
0:12:55 > 0:12:59It's simple, but there's been another element added,
0:12:59 > 0:13:00which is the orange.
0:13:00 > 0:13:01You just want to eat it now.
0:13:01 > 0:13:03I just...oh, yeah.
0:13:03 > 0:13:05I think we'll save it for a little bit later.
0:13:06 > 0:13:09- Oh, Paul!- Oh Paul? - You can't wait, can you?
0:13:09 > 0:13:10That's ridiculous.
0:13:10 > 0:13:12It's nothing if not fresh.
0:13:13 > 0:13:18That was more than the slice that I had accounted for.
0:13:18 > 0:13:20It's supposed to serve eight.
0:13:20 > 0:13:22It's moist, got a great sponge.
0:13:22 > 0:13:27I think that with a cup of tea would be a marriage made in heaven.
0:13:27 > 0:13:29Well, to think that a cake that I've made for you
0:13:29 > 0:13:32is a marriage made in heaven, I think that is a compliment.
0:13:32 > 0:13:34- Thank you very much. MUFFLED:- No problem.
0:13:35 > 0:13:38And now, Paul's top tip for a perfectly-plaited loaf.
0:13:40 > 0:13:44I'm going to show you how to make a basic plait.
0:13:44 > 0:13:45Watch carefully.
0:13:45 > 0:13:47Bring your dough out of the bowl.
0:13:47 > 0:13:49Divide it into two,
0:13:49 > 0:13:51right down the middle.
0:13:51 > 0:13:54Roll each piece out by stretching it,
0:13:54 > 0:13:55flattening it down.
0:13:56 > 0:13:58Use your knuckles
0:13:58 > 0:14:00and then roll out -
0:14:00 > 0:14:02all the same, right the way along.
0:14:02 > 0:14:06Likewise, the second one. Perfect - two of them.
0:14:06 > 0:14:07Now the plaiting.
0:14:07 > 0:14:09Shape it into a cross.
0:14:10 > 0:14:13What you've got to do is use these two, then those two.
0:14:13 > 0:14:17You start with the top, move it down one.
0:14:17 > 0:14:20This one is the opposite side, you move it down two,
0:14:20 > 0:14:22so you go one-two, move it up.
0:14:22 > 0:14:27Again, this one comes down one, this one goes up two.
0:14:27 > 0:14:28This one comes down one,
0:14:28 > 0:14:30this goes up two.
0:14:30 > 0:14:31Same again.
0:14:31 > 0:14:34Down one, up two.
0:14:34 > 0:14:35Down one, up two.
0:14:35 > 0:14:39Down one, up two - all the way down to the bottom
0:14:39 > 0:14:44and you end up with a beautiful plait,
0:14:44 > 0:14:45just like that.
0:14:49 > 0:14:51The second bake of Cake Week
0:14:51 > 0:14:53was the one bakers had been dreading -
0:14:53 > 0:14:55their first ever Technical Challenge.
0:14:55 > 0:14:58As always, they had no clue what they might be baking,
0:14:58 > 0:15:00so Mary kicked off with a classic cake
0:15:00 > 0:15:03that's notoriously difficult to get right.
0:15:03 > 0:15:07Bakers, it's time for your first Technical Challenge.
0:15:07 > 0:15:11Let's have a communal shoulder roll. De-stress.
0:15:11 > 0:15:15Devilishly difficult, Beelzebub's last stand -
0:15:15 > 0:15:16it's an angel food cake.
0:15:16 > 0:15:19This is a delicate, light sponge topped with whipped cream
0:15:19 > 0:15:23and drizzled with a lemon and passion fruit curd.
0:15:23 > 0:15:25- On your marks...- Get set... - BOTH: Bake!
0:15:28 > 0:15:30I've never seen an angel food cake.
0:15:32 > 0:15:35If I was expecting to be spoon fed, I don't think it's going to happen.
0:15:40 > 0:15:42Although difficult, Mary will explain
0:15:42 > 0:15:47how to achieve a beautiful angel food cake in simple steps.
0:15:47 > 0:15:49This is a first. We've never had this on the Bake Off.
0:15:49 > 0:15:53It's a wonderful, traditional white cake.
0:15:53 > 0:15:57It's white because it's made from just the egg whites.
0:15:57 > 0:16:00A good recipe, it will work.
0:16:00 > 0:16:01But you've got to take great care.
0:16:03 > 0:16:05Start by separating ten large eggs,
0:16:05 > 0:16:09setting aside the yolks for later to make the lemon curd.
0:16:09 > 0:16:13Now you see the way that egg white clings to the egg yolk.
0:16:13 > 0:16:15That shows a really fresh egg.
0:16:15 > 0:16:19Add the finely-grated zest of two unwaxed lemons,
0:16:19 > 0:16:22one teaspoon of cream of tartar,
0:16:22 > 0:16:24half a teaspoon of salt
0:16:24 > 0:16:27and a tablespoon of lemon juice.
0:16:27 > 0:16:30I'm going to make this in a big freestanding mixer
0:16:30 > 0:16:31because there's an awful lot to whisk.
0:16:31 > 0:16:35Beat it until it sort of looks like cloud.
0:16:36 > 0:16:39Whisk the egg whites on a high speed for about one minute.
0:16:41 > 0:16:44Angel food cake's light and delicate sponge
0:16:44 > 0:16:48gets its rise and height from the air in this meringue-like mix.
0:16:48 > 0:16:50Ah...peace reigns.
0:16:50 > 0:16:55Now that is frothy, it's light.
0:16:55 > 0:17:00If you've got a hand mixer, you need the biggest bowl you've got.
0:17:00 > 0:17:02So I'm going to add now, on full speed,
0:17:02 > 0:17:04little by little, the sugar,
0:17:04 > 0:17:06and it will get much firmer.
0:17:08 > 0:17:12A spoonful at a time, add 200g of caster sugar
0:17:12 > 0:17:14until you have a firm meringue.
0:17:15 > 0:17:18Now that's done. It's risen well up the bowl.
0:17:18 > 0:17:20It's lovely and frothy.
0:17:21 > 0:17:25Then add to your meringue a mix of 125g of plain flour
0:17:25 > 0:17:27and 100g of caster sugar.
0:17:27 > 0:17:31You've got to get that flour in beautifully evenly
0:17:31 > 0:17:33without having pockets of flour.
0:17:33 > 0:17:35Keeping that lightness in the meringue,
0:17:35 > 0:17:37that delicacy, that air in the meringue.
0:17:37 > 0:17:39That's the key to this.
0:17:40 > 0:17:43Adding flour turns the mix from a meringue to a cake.
0:17:46 > 0:17:49But you must take care not to knock the air out.
0:17:49 > 0:17:51I don't know whether to sift the flour in
0:17:51 > 0:17:54or whether to mix some of this with that
0:17:54 > 0:17:56and then fold through the rest.
0:17:56 > 0:17:58I think I'll just sift it in gradually.
0:17:58 > 0:18:00Will I? I'm not sure.
0:18:01 > 0:18:04You spend a lot of time getting air into the egg whites
0:18:04 > 0:18:06and then you have to not get rid of it.
0:18:06 > 0:18:09The easiest task becomes like a minefield of difficulties
0:18:09 > 0:18:11in the Technical Challenge.
0:18:11 > 0:18:13I'm massacring it.
0:18:13 > 0:18:16I've got all the air out of it, somehow.
0:18:16 > 0:18:18I'm going to have to start again.
0:18:18 > 0:18:22This airy, delicate mixture needs a unique kind of tin.
0:18:22 > 0:18:27So this is a special tin for making angel cake in.
0:18:27 > 0:18:30It has a loose base like this.
0:18:30 > 0:18:32But not everybody's got that tin
0:18:32 > 0:18:34and perhaps you don't want to go out and buy one,
0:18:34 > 0:18:36so I've got a sort of suggestion here,
0:18:36 > 0:18:39after a lot of experimenting.
0:18:39 > 0:18:43Take a 24cm to 28cm spring form tin,
0:18:43 > 0:18:45place an empty drinks can in the centre
0:18:45 > 0:18:48and line the bottom with baking parchment.
0:18:49 > 0:18:52Right, move that to one side and we'll use our special tin.
0:18:52 > 0:18:54You don't grease it.
0:18:54 > 0:18:58If you grease the tin, it has nothing to support it,
0:18:58 > 0:19:01because it grips all the way up and hangs to the side of the tin
0:19:01 > 0:19:03and that's very important.
0:19:03 > 0:19:06So we just tip that in...
0:19:06 > 0:19:08- Do you want me to hold that, Mary? - That's lovely.
0:19:08 > 0:19:10Don't hold it from a great height,
0:19:10 > 0:19:15because you'll lose some of the air that you've meticulously beaten in.
0:19:15 > 0:19:18Level out the mixture, then put in an oven for 45 minutes.
0:19:18 > 0:19:23Set at 170 degrees, or 150 degrees for a fan oven,
0:19:23 > 0:19:25until the cake is well-risen up the sides
0:19:25 > 0:19:27and golden brown on top.
0:19:31 > 0:19:32Here we go, then.
0:19:32 > 0:19:34Leave to cool upside down.
0:19:34 > 0:19:37Does that mean the cake or me?
0:19:37 > 0:19:41Very weird, but that's what the instruction says.
0:19:41 > 0:19:42How can that be right?
0:19:42 > 0:19:45That's why it's got legs, Glenn, that's what they're there for.
0:19:45 > 0:19:48The legs are there because it needs to be upside down.
0:19:48 > 0:19:49Either I have got it wrong
0:19:49 > 0:19:51- or everyone else has got it wrong. - Right.
0:19:51 > 0:19:55It says leave to cool upside down. To me, this is upside down.
0:19:55 > 0:19:57- Which way did you put it in the oven?- It went in this way.
0:19:57 > 0:19:59So this is upside down
0:19:59 > 0:20:01and I will turn it the right way up to serve it.
0:20:06 > 0:20:08That looks a bit of all right.
0:20:08 > 0:20:10- Looks OK that, Maz. - It certainly does.
0:20:11 > 0:20:13You turn it upside down
0:20:13 > 0:20:16and it is gripping to the side of the tin.
0:20:16 > 0:20:19It isn't going to fall out, so we just cool it in the tin
0:20:19 > 0:20:21and that's exactly how you leave it.
0:20:21 > 0:20:24And the reason for doing that is to allow the air bubbles,
0:20:24 > 0:20:26while they're still warm, to settle,
0:20:26 > 0:20:29rather than concertinaing down at the bottom,
0:20:29 > 0:20:30which is what would happen.
0:20:30 > 0:20:32It would have a great big dip in it.
0:20:32 > 0:20:35So we can really put that behind us for the moment.
0:20:35 > 0:20:38While your cake is cooling, make the lemon curd
0:20:38 > 0:20:40using the ten egg yolks saved from earlier.
0:20:40 > 0:20:43Add to these the zest of two large lemons.
0:20:43 > 0:20:47Then, into a pan, put the juice of six large lemons,
0:20:47 > 0:20:49400g of caster sugar
0:20:49 > 0:20:51and the blended egg yolks.
0:20:51 > 0:20:53I'm going to do it directly over the heat.
0:20:53 > 0:20:55If you're at all nervous,
0:20:55 > 0:20:58you can put it over a pan of simmering water
0:20:58 > 0:21:02in an oven glass bowl and just stir it.
0:21:02 > 0:21:05But I am going to wing it and do it directly on the heat.
0:21:05 > 0:21:09And I'm going to stir that constantly.
0:21:09 > 0:21:12This is something that you can't leave.
0:21:13 > 0:21:15You mustn't have too much heat underneath this.
0:21:15 > 0:21:18You must be able to feel the sides of the pan.
0:21:18 > 0:21:20It will turn into scrambled egg
0:21:20 > 0:21:22if you don't watch it for every moment.
0:21:22 > 0:21:26Put 175g of cubed butter into the pan
0:21:26 > 0:21:28and heat until it's just melted.
0:21:28 > 0:21:33You can see there's just a few little pieces of butter there
0:21:33 > 0:21:37and that will just melt into the lemon curd.
0:21:39 > 0:21:41So you need to decant that now, do you?
0:21:43 > 0:21:46Set half the curd aside to add passion fruit to later.
0:21:46 > 0:21:50The other half will keep in a jar in the fridge for up to a month.
0:21:51 > 0:21:53Lemon curd made.
0:21:53 > 0:21:55What we've got to do is whip the cream.
0:21:55 > 0:22:00Then, in a large bowl, put 300ml of pouring double cream,
0:22:00 > 0:22:02and half a teaspoon of vanilla extract,
0:22:02 > 0:22:05whisking until it's formed soft peaks.
0:22:09 > 0:22:11That looks just the right consistency to me.
0:22:11 > 0:22:17It's holding its own. That's ready for the angel cake.
0:22:18 > 0:22:21Using a palette knife, loosen the cake from the tin
0:22:21 > 0:22:23and turn out onto the serving dish.
0:22:23 > 0:22:25Now we've got our whipped cream here.
0:22:25 > 0:22:28The cream should cover your entire cake.
0:22:30 > 0:22:33So once one's evenly coated it,
0:22:33 > 0:22:38you can decide whether you are going to have it rough like a snow scene
0:22:38 > 0:22:42or whether you're going to have it very sort of tailored and smooth.
0:22:42 > 0:22:43What would you go for?
0:22:43 > 0:22:45Smooth.
0:22:49 > 0:22:50So, Paul, we now need to have
0:22:50 > 0:22:54a drizzle of lemon curd and passion fruit.
0:22:54 > 0:22:56Oh! And the other one?
0:22:58 > 0:23:00Well done. Thank you very much.
0:23:00 > 0:23:03Mix the passion fruit flesh and seeds into the lemon curd
0:23:03 > 0:23:05until thoroughly blended.
0:23:06 > 0:23:09Spoon the curd over the cake,
0:23:09 > 0:23:12letting it drizzle over the sides for a natural-looking finish.
0:23:14 > 0:23:16And there it is - ready to serve.
0:23:16 > 0:23:19And the remainder of this, put in a small bowl
0:23:19 > 0:23:22and everybody can have a little bit more.
0:23:22 > 0:23:26There's my angel food cake, masked with cream
0:23:26 > 0:23:29and then we have the lovely lemon curd and passion fruit.
0:23:29 > 0:23:31Can't wait to try it, Mary.
0:23:39 > 0:23:42So, Paul, what do you think of my angel food cake?
0:23:42 > 0:23:44It's all right.
0:23:44 > 0:23:48To be honest with you, Mary, I've been dying to eat this all day.
0:23:48 > 0:23:51It's been cooling down,
0:23:51 > 0:23:53you finished it off, it looks amazing.
0:23:53 > 0:23:55I just want to have a slice of it now.
0:23:55 > 0:23:57It's just such a different cake.
0:23:57 > 0:24:01It's good that we had time to make a nice lot of lemon curd
0:24:01 > 0:24:06so as not to waste those egg yolks.
0:24:06 > 0:24:07That does look good.
0:24:07 > 0:24:10You see, it's so light and so white inside,
0:24:10 > 0:24:11the meringue in there.
0:24:11 > 0:24:14It's beautiful. It's the rising agent in this.
0:24:14 > 0:24:15The outside looks delicious
0:24:15 > 0:24:18and then the curd with the passion fruit in there looks stunning
0:24:18 > 0:24:21and to be honest...I've got to have a piece.
0:24:28 > 0:24:29Mary Berry...
0:24:30 > 0:24:32You've nailed that one, Mary.
0:24:38 > 0:24:39Week two of the Bake Off
0:24:39 > 0:24:41saw the bakers having to tackle bread.
0:24:44 > 0:24:46They kneaded...
0:24:46 > 0:24:47It's really sticky
0:24:47 > 0:24:49and actually, it's quite nice working with it.
0:24:49 > 0:24:50I love kneading.
0:24:50 > 0:24:51..proved...
0:24:51 > 0:24:53Awesome.
0:24:53 > 0:24:54..and shaped.
0:24:54 > 0:24:57Where did you get the inspiration for this?
0:24:57 > 0:24:59It sounds weird, but it actually came in a dream.
0:25:03 > 0:25:06But Paul Hollywood began by taking them back to basics,
0:25:06 > 0:25:09asking the bakers to make a personal favourite of his.
0:25:10 > 0:25:13Now, for your Signature Bake today, please,
0:25:13 > 0:25:16we'd like you to make 36 breadsticks.
0:25:16 > 0:25:18Mary and Paul are looking for a crisp, dry texture,
0:25:18 > 0:25:21something you can just snap in half when you break it -
0:25:21 > 0:25:24a little bit like one of Paul's hair shards.
0:25:24 > 0:25:26You've got two hours in which to bake.
0:25:26 > 0:25:28- So on your marks...- Get set... - Bake!
0:25:31 > 0:25:34I'm making fennel and chilli breadsticks today.
0:25:34 > 0:25:37Rather than just getting heat, you get a subtlety of flavour.
0:25:39 > 0:25:41I'm making rosemary and raisin breadsticks.
0:25:41 > 0:25:43It's a classic Italian flavour.
0:25:46 > 0:25:49It's sort of laced with ginger and I'm using chilli oil
0:25:49 > 0:25:51and then the tip of the match
0:25:51 > 0:25:54is going to be a chilli-infused dark chocolate.
0:25:54 > 0:25:58But Paul's yeasted breadsticks are packed with juicy green olives
0:25:58 > 0:26:00with a good snap that perfectly contrasts
0:26:00 > 0:26:03the tangy softness of the olives.
0:26:03 > 0:26:05Now, what I'm going to show you is a fantastic idea
0:26:05 > 0:26:09that is using yeasted dough but we're using whole green olives.
0:26:09 > 0:26:11So it's that additional something, a little bit different.
0:26:11 > 0:26:14Now to start with, I need to weigh the ingredients -
0:26:14 > 0:26:16well, sorry, YOU have to weigh the ingredients.
0:26:16 > 0:26:18Can I have a kilo of strong flour, please?
0:26:18 > 0:26:19Right.
0:26:19 > 0:26:23I use strong flour because it's got a lot of gluten in there.
0:26:23 > 0:26:24It's got a lot of bonding agent.
0:26:24 > 0:26:26Because of the liquid that's going in this,
0:26:26 > 0:26:29which is nearly 80% liquid,
0:26:29 > 0:26:31you need that gluten to be able to bind it together,
0:26:31 > 0:26:32to stretch the dough.
0:26:34 > 0:26:35Along with the flour,
0:26:35 > 0:26:38put 20g of salt and 20g of yeast into a bowl...
0:26:40 > 0:26:43..keeping these separate, so the yeast isn't slowed
0:26:43 > 0:26:46by coming into contact with the salt.
0:26:46 > 0:26:48In there, a good glug of olive oil.
0:26:50 > 0:26:53And over here, I've got 800mls of water.
0:26:53 > 0:26:56Now, this is cool water, not warm water.
0:26:56 > 0:27:00In all your bread making, you use cold water?
0:27:00 > 0:27:03Yeah, because I don't want to speed up the proving process,
0:27:03 > 0:27:06because the proving process should be slow.
0:27:06 > 0:27:09The slower it proves, the more flavour you get.
0:27:09 > 0:27:11The faster it proves, the less flavour it gets.
0:27:12 > 0:27:14Start it off slow,
0:27:14 > 0:27:17purely because I don't want to get covered in flour,
0:27:17 > 0:27:19and just mix it, mix it, mix it.
0:27:19 > 0:27:22Start with only half the water in the bowl,
0:27:22 > 0:27:24and then add the rest of it bit by bit.
0:27:25 > 0:27:27You can hear - hear the motor's struggling?
0:27:28 > 0:27:32It's telling you it needs more water so a little bit more water in there.
0:27:32 > 0:27:34Switch to a high speed and mix for ten minutes
0:27:34 > 0:27:37to ensure the gluten is properly developed
0:27:37 > 0:27:39and a good dough is formed.
0:27:39 > 0:27:41Thinking of what you say to the bakers,
0:27:41 > 0:27:43you usually like them to do everything by hand.
0:27:43 > 0:27:46This is one of the first occasions I've heard you say,
0:27:46 > 0:27:48"Use a mixing machine. It'll be better."
0:27:48 > 0:27:51Because it's such a wet dough.
0:27:51 > 0:27:53To do it by hand is possible,
0:27:53 > 0:27:55but I would advise people who had a mixer to use it.
0:27:55 > 0:27:57I'm very keen on that.
0:27:58 > 0:28:00I am today, actually. My arms are sore.
0:28:00 > 0:28:02Let's have a quick look at this.
0:28:02 > 0:28:04You see? It's stretching now.
0:28:04 > 0:28:06What I'm going to do is add some olives to that.
0:28:06 > 0:28:09- They look good.- They do. - And they are pitted olives.
0:28:09 > 0:28:11Pitted green olives - go straight in.
0:28:13 > 0:28:16The kilo of olives must be incorporated slowly
0:28:16 > 0:28:18so they stay whole and moist.
0:28:18 > 0:28:21If you don't like green olives, sun dried tomatoes, bacon,
0:28:21 > 0:28:25mushrooms, peppers - anything you want.
0:28:25 > 0:28:28Once the olives are mixed evenly throughout the dough,
0:28:28 > 0:28:31separate it into two oiled, rectangular boxes.
0:28:32 > 0:28:34- You don't need to level it off? - No.
0:28:34 > 0:28:37It's a living thing, a dough, and it'll want to grow.
0:28:37 > 0:28:38And that's its job.
0:28:38 > 0:28:42Prove for about an hour or until the dough has doubled in size.
0:28:42 > 0:28:45A good prove helps develop the gluten
0:28:45 > 0:28:48and lets the olive flavour infiltrate the dough.
0:28:48 > 0:28:51OK, Mary, look at them. If I take the lid off this...
0:28:53 > 0:28:55This has been left for about an hour.
0:28:55 > 0:28:58It's full of life, it's very soft,
0:28:58 > 0:29:00and what I've got here is a bit of semolina
0:29:00 > 0:29:03and this helps it not to stick too much to the bench.
0:29:03 > 0:29:05Just dust the top.
0:29:08 > 0:29:09As well as the dough,
0:29:09 > 0:29:12cover the worktop with a mixture of flour and semolina.
0:29:12 > 0:29:15- You like doing that, don't you? - I love doing that.
0:29:15 > 0:29:17One of my favourite things.
0:29:17 > 0:29:20And then you grab your dough.
0:29:22 > 0:29:26Basically, what you've got to do is coax it out onto the bench.
0:29:26 > 0:29:32You can see the bubbles, the gluten, the stretch, the air holes.
0:29:32 > 0:29:34But it's so heavy with olives.
0:29:34 > 0:29:36Now I'll work on these two, put that to one side.
0:29:36 > 0:29:38That would make a good focaccia.
0:29:38 > 0:29:40Just stretch it out, put it on a tray,
0:29:40 > 0:29:43fingers in, olive oil, prove for half an hour, bang - great focaccia.
0:29:43 > 0:29:46But I'm going to show you how to make some sticks with this.
0:29:46 > 0:29:47What to do, Scotch scraper...
0:29:50 > 0:29:54You find the width of an olive and then you trim like that
0:29:54 > 0:29:55and then flick it away.
0:29:55 > 0:29:58You're trying not to cut an olive in half.
0:29:58 > 0:30:02You try not to, try to keep them as whole as possible.
0:30:02 > 0:30:03and then flick them away.
0:30:03 > 0:30:07You do this all the way along.
0:30:07 > 0:30:11- So if you handle these too much, do you lose all your air?- Yeah.
0:30:11 > 0:30:13This has got all the air in it already that I need.
0:30:13 > 0:30:16- So you don't handle it any more. - If I flatten that now, it's wasted.
0:30:16 > 0:30:19You're just stretching it, that's all you're doing -
0:30:19 > 0:30:20you're cutting and stretching.
0:30:20 > 0:30:22The proving has actually already happened.
0:30:24 > 0:30:25Grab each one.
0:30:26 > 0:30:30Perfect at the beginning of a meal. Bit of olive oil, bit of balsamic.
0:30:30 > 0:30:34Maybe serve with some Parma ham. It's delicious.
0:30:34 > 0:30:36- You could wrap round... - Exactly.
0:30:36 > 0:30:41- And you leave all this surplus flour, all this - no glaze?- No, nothing.
0:30:41 > 0:30:43- Really very simple to make, isn't it? - It is.
0:30:43 > 0:30:44Soon as they're finished,
0:30:44 > 0:30:46because they've got lots of air in them,
0:30:46 > 0:30:48I'll whack them straight in the oven and bake them off.
0:30:48 > 0:30:50And do you have a hot oven for that?
0:30:50 > 0:30:53I would do 220, yeah, which would be fan.
0:30:53 > 0:30:55- 220 fan?- 220.
0:30:55 > 0:30:58We bake in the bakery at 240 with these
0:30:58 > 0:31:01and then normally stay in for about 20 minutes, 15 minutes.
0:31:01 > 0:31:03You'd have to keep your eye on them.
0:31:06 > 0:31:09Timing and temperature are crucial to producing a good breadstick.
0:31:11 > 0:31:14I've turned the oven up a bit to try and get them to cook quicker,
0:31:14 > 0:31:16which is probably the wrong thing to do.
0:31:17 > 0:31:20Just seconds too long in the oven and they'll burn.
0:31:21 > 0:31:23I don't know whether to turn the oven up.
0:31:24 > 0:31:28Sod it. Up. We're going hotter, we're going hotter.
0:31:30 > 0:31:31Get the temperature wrong
0:31:31 > 0:31:33and you could end up with a soft breadstick
0:31:33 > 0:31:35with no snap.
0:31:37 > 0:31:39No. Needs more.
0:31:45 > 0:31:47Excuse me, Mary. I think these guys will be done.
0:31:47 > 0:31:50- And indeed they are. Look at these.- Wow.
0:31:51 > 0:31:52I'll slide them off.
0:31:57 > 0:32:01- Do you swap them around at all? - No. The oven's quite well balanced.
0:32:01 > 0:32:04At home, you might have to swap them about,
0:32:04 > 0:32:06because not all ovens are even.
0:32:06 > 0:32:08Yeah, exactly. There you have 'em.
0:32:08 > 0:32:12Beautiful, Italian sfilatino olive sticks.
0:32:12 > 0:32:14Green olives, lots of flavour,
0:32:14 > 0:32:17beautiful ciabatta-style bread as well.
0:32:17 > 0:32:19Lovely and crispy. Fantastic at any party.
0:32:19 > 0:32:22Very simple and very quick to make.
0:32:28 > 0:32:29Choose you weapon, Mary.
0:32:29 > 0:32:32I think I'll just have half. They look splendid.
0:32:32 > 0:32:34I'll have the other half of that, no problem.
0:32:34 > 0:32:36I'm choosing the one with the olive next to it.
0:32:41 > 0:32:43Mmm...I'd go for that.
0:32:43 > 0:32:47They've got that crispness, they've got that bite,
0:32:47 > 0:32:51they've got that...you know, real strength to the dough.
0:32:53 > 0:32:54- Mmm.- Beautiful, aren't they?
0:32:54 > 0:32:58I think, for the best result, you've got to have green olives.
0:32:59 > 0:33:03Now, Mary's top tip on how to pipe beautiful two-toned rosettes.
0:33:05 > 0:33:07If you want to make an impressive finish on a cake,
0:33:07 > 0:33:10two-tone icing is fun to do.
0:33:10 > 0:33:13So you put the icing into the piping bag,
0:33:13 > 0:33:17drop it down and see if you can get it on one side
0:33:17 > 0:33:21and then go with another colour in the other side.
0:33:21 > 0:33:25And just enough in the bag so you can get going.
0:33:25 > 0:33:27You can just about see through the bag,
0:33:27 > 0:33:29I've got some pink and some white.
0:33:29 > 0:33:32And you get this lovely stripy effect.
0:33:33 > 0:33:37I've done mine in eight portions, so everybody gets a rosette.
0:33:37 > 0:33:41You may want to cover the whole cake with rosettes.
0:33:41 > 0:33:42Just whatever takes your fancy.
0:33:42 > 0:33:45That's it, a lovely decorative cake.
0:33:45 > 0:33:49Very quickly done, without special equipment.
0:33:51 > 0:33:53After surviving the Signature Challenge on week two,
0:33:53 > 0:33:56the bakers faced the terrifying prospect
0:33:56 > 0:33:59of a bread Technical Challenge set by our master baker.
0:33:59 > 0:34:03In his element, Paul ensured they had nowhere to hide
0:34:03 > 0:34:06by choosing an absolute classic.
0:34:06 > 0:34:11Today, we're asking you to make eight identical English muffins.
0:34:11 > 0:34:15Now what we are looking for is an even bake, a chewy texture
0:34:15 > 0:34:19and light air holes in the actual crumb texture.
0:34:19 > 0:34:21- On your marks...- Get set... - Bake!
0:34:24 > 0:34:26The only thing that'll help me on this
0:34:26 > 0:34:28is the fact that I know what the end result should be like.
0:34:28 > 0:34:30This is a journey into the unknown.
0:34:32 > 0:34:35I have made them before, but they were a complete disaster.
0:34:35 > 0:34:37My husband still ate them, though, bless him.
0:34:39 > 0:34:43Paul's traditional English muffin is toasted on a griddle
0:34:43 > 0:34:45until golden brown.
0:34:45 > 0:34:48Right, Mary. English muffins.
0:34:48 > 0:34:50I promise you, they are a great favourite of mine.
0:34:50 > 0:34:52They are one of my favourites.
0:34:52 > 0:34:54I've been making them for years in hotels, you know -
0:34:54 > 0:34:57English muffin for breakfast, eggs Benedict. Very classic.
0:34:57 > 0:35:00I'll show you how to make them. Fairly straightforward.
0:35:00 > 0:35:03I need to weigh up the ingredients and I'll do this one by hand.
0:35:03 > 0:35:07- So can I have 300g of strong bread flour, please?- Right.
0:35:07 > 0:35:08I'm using strong bread flour again -
0:35:08 > 0:35:10I want that gluten, I want that protein,
0:35:10 > 0:35:13I want that rise, I want that power that the flour will give me.
0:35:18 > 0:35:22- Any time today, Mary, will be great. - I just am careful.
0:35:22 > 0:35:24300 - thank you very much indeed.
0:35:24 > 0:35:26I'm just going to crack one small egg into that as well.
0:35:28 > 0:35:33Add 6g of yeast and 6g of salt on opposite sides of the bowl.
0:35:34 > 0:35:36Can I have 15g of caster sugar
0:35:36 > 0:35:39and 15g of softened butter, please?
0:35:41 > 0:35:45You will need up to about 200ml of full-fat milk.
0:35:45 > 0:35:50Now what you do is you start off by pouring the milk into the middle.
0:35:51 > 0:35:54Hands in. Just turn it round with your hand first,
0:35:54 > 0:35:56break that egg up.
0:35:56 > 0:35:58You can see that needs more of that milk,
0:35:58 > 0:36:03so you add a little bit at a time and you begin to crush it
0:36:03 > 0:36:05and it begins to absorb all that flour.
0:36:05 > 0:36:09You're choosing milk as your liquid and not water.
0:36:09 > 0:36:12It gives it a slightly denser structure
0:36:12 > 0:36:14and alters the flavour slightly as well.
0:36:14 > 0:36:17Milk will tend to sit on the dough and it's not going to go "boom!"
0:36:17 > 0:36:20like a bread would and bloom in the oven.
0:36:20 > 0:36:23The acid in the milk actually slows the yeast down a little bit.
0:36:23 > 0:36:24But it adds to the flavour.
0:36:24 > 0:36:26Because I've got eggs in there and butter,
0:36:26 > 0:36:29I'm actually going to use flour on the bench instead of olive oil.
0:36:29 > 0:36:31If you use olive oil with the egg and the butter,
0:36:31 > 0:36:33you'll see all the white come out of it,
0:36:33 > 0:36:34it'll emulsify too much.
0:36:34 > 0:36:38What I'm going to do is just mix all those ingredients together.
0:36:39 > 0:36:45Incorporate all the butter and then begin to roll up the dough.
0:36:49 > 0:36:53Knead the dough for ten minutes until it becomes smooth and silky.
0:36:53 > 0:36:55It's just to make sure
0:36:55 > 0:36:58that I've got some gluten building up in there as well.
0:36:58 > 0:37:02The technique is heel of the palm, fingers and roll it up.
0:37:02 > 0:37:05Heel of the palm, fingers and roll it up.
0:37:05 > 0:37:08Now you can see already how smooth that's gone
0:37:08 > 0:37:09just in the time that I've done it.
0:37:09 > 0:37:10In a bowl.
0:37:10 > 0:37:13- You don't flour the bowl or grease the bowl?- Don't need to.
0:37:13 > 0:37:16And what I'm going to do now is give it a bit of rest time.
0:37:16 > 0:37:18It's important that you give it this rest time
0:37:18 > 0:37:22because if you don't, it'll have no flavour.
0:37:22 > 0:37:25The flavour comes from the proving of the dough itself.
0:37:28 > 0:37:31Cover it up and then leave it for about half an hour
0:37:31 > 0:37:33just to activate it - and it will grow.
0:37:40 > 0:37:41Look at the size of that.
0:37:41 > 0:37:44That's actually been just under an hour, it's taken an hour.
0:37:44 > 0:37:46- That was in a warming drawer? - A warming drawer.
0:37:46 > 0:37:49So if they were just proving in a warm kitchen,
0:37:49 > 0:37:52that would take about one and a half times as long, wouldn't it?
0:37:52 > 0:37:54Yeah, it'd probably take an hour and a half.
0:37:54 > 0:37:56- But it would give the same results. - Exact same result, yes.
0:37:56 > 0:37:58What I'm going to do is gently lift out the dough.
0:37:58 > 0:38:01You can see it collapses down to nothing again,
0:38:01 > 0:38:04and then gently just shape it into a rough ball.
0:38:04 > 0:38:06I've got semolina and flour.
0:38:06 > 0:38:09Again, the semolina is just a bit of grit
0:38:09 > 0:38:12cos what we're going to do is put this on a bake stone to bake it
0:38:12 > 0:38:16and then the grit will just rise it slightly off the hot plate
0:38:16 > 0:38:17and stop it from burning too much.
0:38:17 > 0:38:19It's a little bit of protection.
0:38:19 > 0:38:22I'm going to roll it out to roughly the thickness
0:38:22 > 0:38:23of about an inch.
0:38:24 > 0:38:26Just gently pat it, relax it,
0:38:26 > 0:38:29cos if you don't relax it, when you cut it, it will shrink in.
0:38:29 > 0:38:33We're looking for eight of these, so we start here,
0:38:33 > 0:38:35cut straight down, twist.
0:38:35 > 0:38:37So you twist...
0:38:39 > 0:38:40And twist...
0:38:46 > 0:38:49Once the first four muffins have been cut out,
0:38:49 > 0:38:51gently re-roll the dough to the same depth
0:38:51 > 0:38:52and cut out again.
0:39:00 > 0:39:03Repeat the process until there are eight muffins.
0:39:03 > 0:39:07So the secret is to get them all at the same height at this stage.
0:39:07 > 0:39:09Yeah, exactly.
0:39:09 > 0:39:12Grab your muffins.
0:39:12 > 0:39:14Just place them carefully onto a tray,
0:39:14 > 0:39:17because these have now got to prove up.
0:39:17 > 0:39:20Leave the muffins somewhere warm and prove for 30 minutes
0:39:20 > 0:39:23until they spring back when touched.
0:39:24 > 0:39:26There we go. These guys have been resting.
0:39:26 > 0:39:29Now you can see, they're full of air.
0:39:29 > 0:39:32You see? They bounce back. Feel them.
0:39:32 > 0:39:35They've sort of got a skin across the top.
0:39:35 > 0:39:37Push the sides, you can see there's resistance.
0:39:37 > 0:39:39They're very delicate.
0:39:39 > 0:39:41What you've got here is the hot plate.
0:39:41 > 0:39:43- So that's not greased? - No, you don't need to.
0:39:43 > 0:39:45What's happened is you've got semolina
0:39:45 > 0:39:48on the bottom of these muffins
0:39:48 > 0:39:50and that will prevent them from sticking on there.
0:39:50 > 0:39:53What's happening now, the yeast is in there,
0:39:53 > 0:39:54the yeast is going to become highly active
0:39:54 > 0:39:57because there's heat underneath baking it.
0:39:57 > 0:39:58There's nothing on the top
0:39:58 > 0:40:02so the top can freely grow, which is what's going to happen.
0:40:02 > 0:40:04But treat it and think of it like a salmon.
0:40:04 > 0:40:06You know when you cook a salmon fillet
0:40:06 > 0:40:08and you place it on a frying pan,
0:40:08 > 0:40:11and you see the way it cooks halfway up...
0:40:11 > 0:40:14Halfway. ..and then you flip it, and then it meets in the middle,
0:40:14 > 0:40:16and then you have a beautifully-cooked salmon.
0:40:16 > 0:40:17Exactly the same method for this
0:40:17 > 0:40:20If you haven't got such a thing as a plate like that,
0:40:20 > 0:40:25- you could use a very heavy frying pan.- Yes.
0:40:25 > 0:40:27Put in a frying pan, on high, pop it in there,
0:40:27 > 0:40:29and it will do exactly the same.
0:40:29 > 0:40:31Each side needs five to six minutes,
0:40:31 > 0:40:33but, despite being straightforward,
0:40:33 > 0:40:37this didn't stop the bakers being confounded.
0:40:37 > 0:40:39It's a bit of an unknown quantity, this bit.
0:40:41 > 0:40:43That's just not meant to happen!
0:40:43 > 0:40:45Urgh!
0:40:45 > 0:40:48I'm thinking a long, slow griddle.
0:40:48 > 0:40:51I think they're going to take quite a long time to cook
0:40:51 > 0:40:54Oh, that one's sizzling a bit. I don't know what happened there.
0:40:54 > 0:40:56I'm in danger of overcooking them,
0:40:56 > 0:41:00but I really don't want them to be doughy in the middle.
0:41:00 > 0:41:05Argh! How do you know?! How do you know?!
0:41:05 > 0:41:06Not quite an even bake, is it?
0:41:06 > 0:41:10That one there is still showing a bit of the yellow.
0:41:11 > 0:41:13That's it. Best I can do.
0:41:16 > 0:41:18They do look good.
0:41:18 > 0:41:23Every one exactly the same size, same rise.
0:41:23 > 0:41:25- Can we have a taste?- Nope.
0:41:25 > 0:41:26Why not?
0:41:26 > 0:41:29The main reason why you can't eat them now is because they're
0:41:29 > 0:41:31still warm, they're still doughy inside, so, if you eat them,
0:41:31 > 0:41:33they'll give you really bad indigestion,
0:41:33 > 0:41:36- so you need to leave them to cool first.- How long?
0:41:36 > 0:41:38- About an hour, hour and a half. - I'll be back.
0:41:42 > 0:41:44There they are, then, Mary.
0:41:44 > 0:41:45You can smell them, can't you?
0:41:45 > 0:41:50They're still just off-warm, so they're just cool enough now to eat.
0:41:50 > 0:41:51They look absolutely beautiful.
0:41:51 > 0:41:53English muffins are quite my most favourite.
0:41:53 > 0:41:55Oh, lovely.
0:41:55 > 0:41:57Oh, yes.
0:41:57 > 0:41:59Beautiful colour, top and bottom.
0:42:01 > 0:42:05The texture - it's open enough, it's got lots of flavour,
0:42:05 > 0:42:08it's got that beautiful dark colour on the top and the bottom,
0:42:08 > 0:42:10and it's baked all the way through.
0:42:10 > 0:42:11It's got everything.
0:42:11 > 0:42:14It doesn't really need anything on it, at all,
0:42:14 > 0:42:15just a good butter on top.
0:42:15 > 0:42:18So good. In fact, I'm going to have some more.
0:42:18 > 0:42:21Maybe an egg...with a hollandaise sauce,
0:42:21 > 0:42:24and a little bit of bacon.
0:42:24 > 0:42:28Now Paul gives us his quick tip on how to shape a country loaf.
0:42:29 > 0:42:32This took me a while to learn how to do properly,
0:42:32 > 0:42:34but I'm going to show you.
0:42:34 > 0:42:37I was let into this secret about two years into my baking career.
0:42:37 > 0:42:40You need to cut off a third like that.
0:42:40 > 0:42:42There's the top, there's the bottom.
0:42:43 > 0:42:46Roll it up and then shape it round.
0:42:47 > 0:42:50Using the heel of your palm, and shaping into the table.
0:42:50 > 0:42:51Pat down one side.
0:42:54 > 0:42:57Get the other piece, place it on top.
0:42:57 > 0:42:59Push it down quite firmly.
0:42:59 > 0:43:02Bit of flour on the top of that.
0:43:02 > 0:43:04Fingers right the way through till you feel the bench underneath.
0:43:04 > 0:43:06Get your knife,
0:43:06 > 0:43:10cut all the way around. Quite deep.
0:43:10 > 0:43:11Place it on your bench,
0:43:11 > 0:43:14finger in, and the cuts, as you see, will open up,
0:43:14 > 0:43:19goes into an oven and makes that cottage loaf beautifully crispy.
0:43:19 > 0:43:20Now you've got to try it.
0:43:28 > 0:43:30For the first time ever, Mary and Paul are going to
0:43:30 > 0:43:35make their take on a Showstopper - making the chocolate creation cake
0:43:35 > 0:43:38that they set the bakers in their first week in the tent.
0:43:38 > 0:43:43It had to be big and bold, with beautiful chocolate decoration.
0:43:43 > 0:43:46We are looking for a magnificent chocolate cake.
0:43:46 > 0:43:48We want you to go cocoa loco.
0:43:48 > 0:43:50We want tiers, if you like, it can be a novelty cake...
0:43:50 > 0:43:55The judges would love you to use at least two types of chocolate
0:43:55 > 0:43:56to decorate your cakes.
0:43:56 > 0:43:58- So, on your marks... - Get set...
0:43:58 > 0:44:00BOTH: Bake!
0:44:01 > 0:44:04Mary and Paul were looking for them to demonstrate their creativity...
0:44:04 > 0:44:07I'm just going to pick off individual thyme leaves
0:44:07 > 0:44:10and scatter them over the top of my baking parchment.
0:44:10 > 0:44:12..a real attention to detail...
0:44:12 > 0:44:15I want that richness from the chocolate, and then you get
0:44:15 > 0:44:17a burst of raspberry to cut through that.
0:44:17 > 0:44:20..and incredible chocolate decoration skills.
0:44:20 > 0:44:22Success!
0:44:22 > 0:44:24But not everything went according to plan.
0:44:26 > 0:44:28We've got about an hour left, and I need more than an hour to
0:44:28 > 0:44:31even finish with any semblance of a cake.
0:44:33 > 0:44:36Mary and Paul are going to make a spectacular
0:44:36 > 0:44:38three-tiered chocolate gateaux,
0:44:38 > 0:44:41decorated with three types of chocolate.
0:44:41 > 0:44:44So, on to our Showstopper cake.
0:44:44 > 0:44:47We've chosen a really lovely chocolate cake.
0:44:47 > 0:44:50It's got to be bold and beautiful, so I thought three layers,
0:44:50 > 0:44:55three tiers of chocolate, a white chocolate ganache.
0:44:55 > 0:44:57And you're quite good at tempering chocolate -
0:44:57 > 0:44:59we'll do a design around the outside.
0:44:59 > 0:45:02- OK.- Now, this cake is something I've been making for years.
0:45:02 > 0:45:04I call it my chocolate fudge cake.
0:45:04 > 0:45:07It's a very good base for a cake, it's lovely and moist,
0:45:07 > 0:45:09it's really chocolaty,
0:45:09 > 0:45:14and I find, to make a good chocolate flavour, you should use cocoa.
0:45:14 > 0:45:18So, if you could measure me 125g of cocoa,
0:45:18 > 0:45:21and that gives a strong chocolate flavour.
0:45:24 > 0:45:27Into the cocoa, stir 200ml of boiling water.
0:45:29 > 0:45:31And it should be a thick paste.
0:45:33 > 0:45:37Add six large eggs, 100ml of milk,
0:45:37 > 0:45:39350g of self-raising flour,
0:45:39 > 0:45:42and a tablespoon of baking powder.
0:45:43 > 0:45:45- That is... There you are. - One tablespoon...
0:45:45 > 0:45:4715 mill, one tablespoon...
0:45:47 > 0:45:48- One tablespoon, OK...- But...
0:45:48 > 0:45:51- I've never heard of it... - Level it.- I'm doing it now!
0:45:51 > 0:45:53What are you like?
0:45:53 > 0:45:55Nagging. Nagging. I'm seeking perfection.
0:45:58 > 0:46:03Add 550g of caster sugar and 200g of softened butter.
0:46:03 > 0:46:04So, down with the top.
0:46:04 > 0:46:07I'm going to speed that up for a moment.
0:46:07 > 0:46:09Mary's all-in-one method,
0:46:09 > 0:46:12using extra baking powder, means you only need to do
0:46:12 > 0:46:14one mix of the ingredients to guarantee you
0:46:14 > 0:46:16a rich, chocolaty sponge.
0:46:16 > 0:46:18So, what are you looking for when you're mixing it?
0:46:18 > 0:46:20What sort of consistency and texture?
0:46:20 > 0:46:23It's a soft dropping batter.
0:46:24 > 0:46:25That looks right to me.
0:46:25 > 0:46:27Can I just have a look at that inside?
0:46:29 > 0:46:31It's such a nice colour.
0:46:32 > 0:46:35Mary gets the perfect cake height
0:46:35 > 0:46:39by filling two 20cm sandwich tins to halfway...
0:46:39 > 0:46:41- It's a lovely mixture, isn't it? - It is.
0:46:41 > 0:46:45..and one 10cm and one 15cm cake tin
0:46:45 > 0:46:47to two thirds full.
0:46:48 > 0:46:52The 20cm tins need 25 to 30 minutes,
0:46:52 > 0:46:57the 10cm tin needs 35 to 40 minutes,
0:46:57 > 0:47:02and the 15cm tin needs 45 to 50 minutes.
0:47:02 > 0:47:04So, our fudge cakes are beautifully baked,
0:47:04 > 0:47:09nice and level on top, and they need to be stone-cold.
0:47:09 > 0:47:12I'm now going to make some white chocolate ganache.
0:47:12 > 0:47:14Now, that can be very tricky to make,
0:47:14 > 0:47:19but I've evolved a recipe that is foolproof.
0:47:19 > 0:47:22I've got 300ml of double cream here.
0:47:22 > 0:47:25Pour the cream in a pan and heat until it's hand hot.
0:47:25 > 0:47:28Then break up 400g of white chocolate.
0:47:28 > 0:47:31I'm not accounting for any that you might eat en route.
0:47:31 > 0:47:35Add to the pan and stir until it's dissolved.
0:47:35 > 0:47:40You see, I've still got my hand here, touching the side of the pan,
0:47:40 > 0:47:42so you realise it's not getting too hot.
0:47:42 > 0:47:43Because of its high fat content,
0:47:43 > 0:47:47white chocolate can easily split, so be careful.
0:47:47 > 0:47:49As soon as the chocolate is fully melted,
0:47:49 > 0:47:52pour into a bowl and let it set in the fridge.
0:47:52 > 0:47:56Going to get that last little drop out.
0:47:56 > 0:47:59- Looks like curd, doesn't it, at this stage?- It's lovely.
0:47:59 > 0:48:01So, that needs to get absolutely cold.
0:48:05 > 0:48:09Once cooled, beat it into 300g of cream cheese,
0:48:09 > 0:48:10a spoonful at a time.
0:48:10 > 0:48:12Do you want to mix, and I'll put it in?
0:48:12 > 0:48:15- I think I'd rather you mixed and I put it in.- Ah, OK, then!
0:48:21 > 0:48:24Now, that looks absolutely perfect. The consistency that we want.
0:48:24 > 0:48:27Look, it's just sort of spreadable.
0:48:27 > 0:48:30- Yep.- And we'll be able to get a nice finish to that cake.
0:48:30 > 0:48:32Working with chocolate is easy,
0:48:32 > 0:48:35just as long as you follow some simple rules.
0:48:35 > 0:48:38But, as our bakers discovered,
0:48:38 > 0:48:41just one mistake, and things could get very sticky.
0:48:41 > 0:48:44- I'm behind...- Yep.
0:48:44 > 0:48:46- ..stressed...- Yep.
0:48:46 > 0:48:48..slightly doolally.
0:48:48 > 0:48:50These are optimal conditions for Bake Off.
0:48:50 > 0:48:52My ganache has gone wrong.
0:48:52 > 0:48:54This is meant to be a lot more solid than it is.
0:48:54 > 0:48:56As you can see, it's very runny.
0:48:56 > 0:48:58There's no way this will set in time.
0:48:58 > 0:49:01Leave the rest up to the one up there.
0:49:01 > 0:49:04Well, and Paul Hollywood and Mary Berry.
0:49:06 > 0:49:09I tried the chocolate stripe cigars a few times,
0:49:09 > 0:49:11with no success whatsoever.
0:49:11 > 0:49:15I tried it the other day and it worked, so I'm going with it...
0:49:15 > 0:49:18on the strength of that one trial.
0:49:22 > 0:49:23Ah-ha!
0:49:23 > 0:49:26Those have worked really well. Are you pleased?
0:49:26 > 0:49:29They're all right. You can tell the ones that have tempered better.
0:49:29 > 0:49:31You've got a tiny temper there.
0:49:31 > 0:49:33These are hopefully going to sit on...
0:49:33 > 0:49:36This is really nerve-racking.
0:49:36 > 0:49:39Chocolate tempering needn't be nerve-racking,
0:49:39 > 0:49:40or so Paul says...
0:49:40 > 0:49:43Basically, what we're going to do is build a collar
0:49:43 > 0:49:46to go around the outside of your chocolate cake.
0:49:46 > 0:49:49Tempering is the process of heating and cooling chocolate
0:49:49 > 0:49:52to create a high shine and a good snap.
0:49:52 > 0:49:54Once it's melted, we take it up to 47.
0:49:54 > 0:49:57Once it reaches 47, I'll just take it off the heat,
0:49:57 > 0:49:59and then it needs to cool down to 31.
0:49:59 > 0:50:03At 31 degrees C, you can then pipe it, do something with it,
0:50:03 > 0:50:04and then it will set.
0:50:04 > 0:50:07Tempering creates new small crystals in the chocolate,
0:50:07 > 0:50:10that gives it its professional-looking finish.
0:50:10 > 0:50:12Nearly there. 46.
0:50:12 > 0:50:15Going over 47 degrees risks burning the chocolate,
0:50:15 > 0:50:18making it lumpy and bitter.
0:50:18 > 0:50:2047. And off it comes.
0:50:20 > 0:50:23Rest of the buttons will go in there,
0:50:23 > 0:50:26and we need to cool that down to 31.
0:50:26 > 0:50:29Paul's using the seeding method of tempering,
0:50:29 > 0:50:30adding cold chocolate.
0:50:30 > 0:50:32It's like adding ice cubes to your gin and tonic.
0:50:32 > 0:50:34- Do you remember that, Mary? - I do, very well.
0:50:34 > 0:50:36There's no sign of any now.
0:50:37 > 0:50:40If you look at that now, it's just dropped below 31,
0:50:40 > 0:50:42so we're now good to go.
0:50:46 > 0:50:49Pipe directly on to acetate, which has been marked out
0:50:49 > 0:50:51to the height of the collar.
0:50:51 > 0:50:53And what sort of shop would sell acetate?
0:50:53 > 0:50:56- Model shops would have it. - Model shops.
0:50:56 > 0:51:00Acetate provides a flexible template for your tempered chocolate,
0:51:00 > 0:51:02allowing you to wrap it around the cake.
0:51:02 > 0:51:04Literally just doing circles...
0:51:06 > 0:51:08Excuse me, Mary.
0:51:08 > 0:51:12And then, once I've done that, I'm going to strengthen it
0:51:12 > 0:51:15by just going over the bottom bit a little bit thicker, you know?
0:51:15 > 0:51:18Because what we don't want to do is see this thing collapse.
0:51:22 > 0:51:25Can you straighten out that bit of acetate for me, please?
0:51:25 > 0:51:28That's it, thank you. Just to flatten it down a bit.
0:51:28 > 0:51:30You can do anything on acetate. You could do someone's name...
0:51:30 > 0:51:32Mary...
0:51:35 > 0:51:37You don't need any help with the spelling?
0:51:37 > 0:51:40I've got a long way to go, you know,
0:51:40 > 0:51:42but I'll still be here to keep an eye on you.
0:51:42 > 0:51:47The piped chocolate needs to be left to set at room temperature.
0:51:47 > 0:51:49Time to assemble the cakes.
0:51:49 > 0:51:53- They feel lovely and squidgy and fresh.- Yes, they do.
0:51:53 > 0:51:55- These are quite soft at the edge... - They are.
0:51:55 > 0:51:57..which is as they should be.
0:51:57 > 0:52:01Slice in half the 10cm and the 15cm cakes.
0:52:01 > 0:52:04Sawing action, backwards and forwards.
0:52:05 > 0:52:07So, we've got a bowl full of icing here.
0:52:07 > 0:52:10Half will do to cover the whole cake.
0:52:10 > 0:52:14- And the rest will do to sandwich the layers.- OK.
0:52:14 > 0:52:16- It spreads beautifully, doesn't it? - It does.
0:52:16 > 0:52:19Sandwich each layer together.
0:52:19 > 0:52:22This is going to taste good, Mary, I just know it is.
0:52:22 > 0:52:24Then we have our little...
0:52:24 > 0:52:27I've been just a little too generous there, haven't I?
0:52:30 > 0:52:32Now we come to the assembly.
0:52:33 > 0:52:38Heated and sieved apricot jam is used to stick the cakes together.
0:52:38 > 0:52:39Right, that's on top.
0:52:39 > 0:52:43Also known as masking jam, it helps prevent the crumbs
0:52:43 > 0:52:45from getting into the icing.
0:52:45 > 0:52:47So, I'm going to start here...
0:52:47 > 0:52:50Take your time to ensure your icing is even.
0:52:50 > 0:52:53Paul, this is taking me a long time, because it's very, very fresh to do.
0:52:53 > 0:52:56How about you starting on the other side?
0:52:56 > 0:52:58- I'll try. - We'll put the bowl between us.
0:53:03 > 0:53:05But, for our bakers, as time ran out,
0:53:05 > 0:53:08icing was the least of their worries.
0:53:10 > 0:53:13It's not going to stay, that is not going to stay.
0:53:13 > 0:53:15Um...
0:53:15 > 0:53:17No, I am not very organised, at this point.
0:53:19 > 0:53:21It's not cold enough yet, and I'm worried.
0:53:21 > 0:53:24OK, bakers, that's one minute left.
0:53:25 > 0:53:28Come on, come on.
0:53:28 > 0:53:29It hasn't worked.
0:53:31 > 0:53:34It would not be a Bake Off squirrel without a pair of hazelnuts.
0:53:34 > 0:53:35There we go.
0:53:36 > 0:53:39Please don't break. Please don't break.
0:53:39 > 0:53:41Oh, you son of a...!
0:53:49 > 0:53:52So, I'm just finishing that off. So, that's fine.
0:53:52 > 0:53:55It's all ready for your beautiful finish.
0:53:55 > 0:54:00What we'll do is start one side here,
0:54:00 > 0:54:01feed this...
0:54:01 > 0:54:04I'm going in a bit blind. Am I still on target there?
0:54:04 > 0:54:06You're on target and you're level.
0:54:07 > 0:54:10Put the bottom one on now.
0:54:10 > 0:54:14Gently coax it round.
0:54:14 > 0:54:20What I'm going to do is just gently peel off...
0:54:20 > 0:54:21Got to be careful...
0:54:25 > 0:54:28It's looking good.
0:54:28 > 0:54:30I feel like giving you a big clap.
0:54:30 > 0:54:31If you don't have a thermometer,
0:54:31 > 0:54:35Mary has a simple tip to produce elegant chocolate curls.
0:54:35 > 0:54:37I've been doing a bit of experimenting,
0:54:37 > 0:54:41and I find a combination of half chocolate cake covering
0:54:41 > 0:54:46and half a less expensive chocolate,
0:54:46 > 0:54:50with about cocoa solids between 35 and 40,
0:54:50 > 0:54:53that is put in a bowl over hot water,
0:54:53 > 0:54:56melted together, and then poured out like that...
0:54:56 > 0:54:59And then, if you take a cheese parer...
0:54:59 > 0:55:02This one was bought for £1.50.
0:55:02 > 0:55:05And then you just drag it across the top.
0:55:05 > 0:55:08I think that's rather pretty, with a little pleating on it.
0:55:08 > 0:55:09I like that one, yes.
0:55:09 > 0:55:11So, press it down really, really hard.
0:55:11 > 0:55:13Give it a little wriggle...
0:55:13 > 0:55:17Really big, bold rolls.
0:55:17 > 0:55:21I think that you could put some on the top.
0:55:21 > 0:55:22Just pile them up.
0:55:23 > 0:55:28You're known for dusting flour all over the place with your hands.
0:55:28 > 0:55:31I'll do it with icing sugar all over the top.
0:55:31 > 0:55:34It just gives a little finish like snow.
0:55:34 > 0:55:36Such a special occasion.
0:55:36 > 0:55:40That, I think, is a true Showstopper.
0:55:40 > 0:55:41That looks great.
0:55:41 > 0:55:44That would certainly get through to the next round,
0:55:44 > 0:55:46- and possibly even Star Baker. Well done, Mary.- Thank you.
0:55:56 > 0:56:00Well, Paul, this is our Showstopper chocolate creation.
0:56:00 > 0:56:04The snap on that chocolate is beautiful.
0:56:04 > 0:56:07And you've got such a good shine from it.
0:56:07 > 0:56:08- There's your piece.- Lovely.
0:56:08 > 0:56:11I'm just going to get my knife in here.
0:56:12 > 0:56:16Get myself a wedge, too.
0:56:20 > 0:56:23Now for the eating. The sponge looks great.
0:56:23 > 0:56:26I think it was right that we filled the middle of each one,
0:56:26 > 0:56:29otherwise it would be too solid and chocolate...
0:56:31 > 0:56:35Gosh, that white chocolate ganache goes really well
0:56:35 > 0:56:38with the simple chocolate cake base.
0:56:38 > 0:56:41So, you've got a sponge chocolate, you've got a ganache,
0:56:41 > 0:56:42you've got tempered chocolate.
0:56:42 > 0:56:45Three different types of chocolate going on in there,
0:56:45 > 0:56:47and three different textures,
0:56:47 > 0:56:49but, all together, the flavours work really well.
0:56:49 > 0:56:53The bakers did a fantastic job, they reached great heights.
0:56:53 > 0:56:56The standard has risen tremendously.
0:56:56 > 0:56:58I think, the next time we're together,
0:56:58 > 0:57:01we're going to start raising our standards, as well,
0:57:01 > 0:57:04to show people exactly how they can do the Signatures,
0:57:04 > 0:57:07the Technical, and the Showstoppers, to our level.
0:57:07 > 0:57:09Not their level, our level.
0:57:09 > 0:57:11I'll keep practising, Mr Hollywood
0:57:11 > 0:57:13So will I!
0:57:16 > 0:57:17Next time...
0:57:17 > 0:57:18How about that?
0:57:18 > 0:57:23..Mary and Paul take on five more of the tasks which they set the bakers.
0:57:23 > 0:57:26The challenges get more difficult,
0:57:26 > 0:57:29but Paul and I are here to show you every trick in the book.
0:57:29 > 0:57:34Our judges will take us through each of the recipes, step by step...
0:57:34 > 0:57:35If you do this,
0:57:35 > 0:57:39all your baking at home will get better and better. I promise
0:57:39 > 0:57:44..letting us in on all the secrets, to achieve outstanding results.
0:57:44 > 0:57:47Do you think it's better than the shop-bought filo?
0:57:47 > 0:57:50- Paul Hollywood's every time.- Good.
0:57:50 > 0:57:54And Paul also shows us the trick to blind-baking pastry,
0:57:54 > 0:57:58while Mary reveals a fun cake decorating tip for kids.
0:57:58 > 0:58:00The children will have such fun doing this.
0:58:00 > 0:58:05Join us next time for The Great British Bake Off Masterclass
0:58:05 > 0:58:07It doesn't matter if it's hard,
0:58:07 > 0:58:09it doesn't matter if it's got stages in,
0:58:09 > 0:58:11follow us, we'll show you the correct way of doing it,
0:58:11 > 0:58:13so you can impress all your friends.
0:58:16 > 0:58:20Subtitles by Red Bee Media Ltd