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Over ten weeks, The Great British Bake Off | 0:00:07 | 0:00:09 | |
pushed 13 of Britain's best amateur bakers to their limit... | 0:00:09 | 0:00:12 | |
..as they battled it out to be crowned this year's winner. | 0:00:14 | 0:00:18 | |
Success! Ha-ha! | 0:00:18 | 0:00:19 | |
Some proved they had what it takes... | 0:00:19 | 0:00:22 | |
Yes! | 0:00:22 | 0:00:23 | |
..while others melted in the heat of the moment. | 0:00:24 | 0:00:27 | |
Oh...ooh, I feel sick, making this! | 0:00:27 | 0:00:29 | |
Every week, the bakers were set three challenges... | 0:00:29 | 0:00:32 | |
-I'm behind. -Yep. -Stressed. -Yep. | 0:00:32 | 0:00:36 | |
The Signature Bake showcased their personality | 0:00:36 | 0:00:39 | |
and creative flair. | 0:00:39 | 0:00:41 | |
All in all... | 0:00:41 | 0:00:42 | |
..not a good bake. | 0:00:44 | 0:00:45 | |
The terrifying Technical, | 0:00:45 | 0:00:47 | |
where their intuition and instinct were put under a microscope. | 0:00:47 | 0:00:50 | |
I mean...what? | 0:00:52 | 0:00:53 | |
There will be grandmothers up and down the country | 0:00:53 | 0:00:56 | |
being like, "Oh, she can't even make a piping bag." | 0:00:56 | 0:00:58 | |
And the Showstopper, | 0:00:58 | 0:01:00 | |
where nothing less than absolutely spectacular | 0:01:00 | 0:01:02 | |
was expected. | 0:01:02 | 0:01:04 | |
Casting their critical eye were Bake Off's very own judges - | 0:01:04 | 0:01:08 | |
doyen of the dough Paul Hollywood | 0:01:08 | 0:01:11 | |
and renowned home cook Mary Berry. | 0:01:11 | 0:01:13 | |
Oh, dear - it's so doughy, and it's not well-risen. | 0:01:13 | 0:01:17 | |
I can't eat this. | 0:01:18 | 0:01:20 | |
It's totally different. Never seen anything like it before. | 0:01:21 | 0:01:24 | |
It is a piece of art. | 0:01:24 | 0:01:26 | |
HOWARD LAUGHS | 0:01:26 | 0:01:27 | |
I've been baking for 50 years. | 0:01:29 | 0:01:31 | |
and I've learnt lots of new ideas from our bakers. | 0:01:31 | 0:01:35 | |
How about that? | 0:01:35 | 0:01:36 | |
The standard in the tent got higher and higher. | 0:01:37 | 0:01:40 | |
They actually inspired me as well | 0:01:40 | 0:01:41 | |
with a couple of new ideas I'd never seen before, | 0:01:41 | 0:01:44 | |
which never happened before. | 0:01:44 | 0:01:45 | |
But now it's Mary and Paul's turn to get baking themselves... | 0:01:48 | 0:01:52 | |
You like doing that. | 0:01:52 | 0:01:54 | |
What Mary and I are going to show you | 0:01:57 | 0:01:59 | |
are our favourite Signatures, our favourite Technicals | 0:01:59 | 0:02:01 | |
and our favourite Showstopper challenges. | 0:02:01 | 0:02:03 | |
..giving us their own delectable take on cakes and breads. | 0:02:03 | 0:02:07 | |
To be honest with you, Mary, I've been dying to eat this all day. | 0:02:07 | 0:02:11 | |
Coming up, Mary's moist, citrusy sandwich cake, | 0:02:11 | 0:02:15 | |
filled with orange butter cream, | 0:02:15 | 0:02:16 | |
the angel food cake with its soft light sponge | 0:02:16 | 0:02:19 | |
and a sumptuous lemon and passion fruit curd, | 0:02:19 | 0:02:22 | |
Paul's crunchy yeasted breadsticks | 0:02:22 | 0:02:24 | |
packed full of juicy whole green olives | 0:02:24 | 0:02:27 | |
and a delightful English muffin | 0:02:27 | 0:02:28 | |
with its soft pillowy centre and a golden brown top. | 0:02:28 | 0:02:32 | |
Finally, Mary and Paul give you their take | 0:02:32 | 0:02:34 | |
on week one's Showstopper - | 0:02:34 | 0:02:36 | |
a gorgeous three-tiered chocolate fudge gateaux, | 0:02:36 | 0:02:39 | |
encased in swirls of tempered chocolate. | 0:02:39 | 0:02:41 | |
And if you've ever wondered how to pull off | 0:02:41 | 0:02:44 | |
a perfectly-plaited loaf, | 0:02:44 | 0:02:45 | |
or create beautiful two-tone icing rosettes, | 0:02:45 | 0:02:48 | |
Mary and Paul show you how to get the perfect results | 0:02:48 | 0:02:51 | |
with some quick tips. | 0:02:51 | 0:02:53 | |
Mary and I are going to show you some techniques, some styles, | 0:02:53 | 0:02:56 | |
some creative ideas that will take your baking to another level. | 0:02:56 | 0:02:59 | |
This year, the bakers began with cakes, | 0:03:22 | 0:03:27 | |
starting with a deceptively simple home baking staple - | 0:03:27 | 0:03:30 | |
their take on a classic sandwich cake. | 0:03:30 | 0:03:32 | |
What Mary and Paul are looking for | 0:03:35 | 0:03:37 | |
is a twist on a British classic - a sandwich cake. | 0:03:37 | 0:03:40 | |
The filling of your sandwich can be anything from lemon drizzle, | 0:03:40 | 0:03:43 | |
coffee and walnut, ham, | 0:03:43 | 0:03:45 | |
to a classic Victoria. | 0:03:45 | 0:03:46 | |
You've got two hours to bake, decorate and serve your cakes, and... | 0:03:46 | 0:03:50 | |
Mel, if you'd like to dust down that catch phrase. | 0:03:50 | 0:03:52 | |
-For the first time - on your marks... -Get set... | 0:03:52 | 0:03:55 | |
BOTH: Bake! | 0:03:55 | 0:03:56 | |
It's a cardamom sponge. I went to India last year. | 0:04:01 | 0:04:05 | |
It would have been fresh cardamom there, | 0:04:05 | 0:04:06 | |
and I had cardamom in lots of different food. | 0:04:06 | 0:04:09 | |
I'm making cake, I think. Lemon and poppy seed cake. | 0:04:10 | 0:04:13 | |
Comes out really nice, as long as I don't put too much lemon in. | 0:04:13 | 0:04:16 | |
Which I've done before. | 0:04:16 | 0:04:18 | |
I'm putting it in sandwich moulds, so it's going to be sliced up | 0:04:18 | 0:04:21 | |
like a giant jam sandwich, Victoria sponge. | 0:04:21 | 0:04:24 | |
Normally people like my cakes. | 0:04:24 | 0:04:26 | |
But then the people who eat my cakes | 0:04:26 | 0:04:28 | |
aren't normally professionals, or judges...or professional judges. | 0:04:28 | 0:04:32 | |
Mary's sandwich cake uses a simple but unusual ingredient throughout. | 0:04:34 | 0:04:38 | |
What are you going to make? | 0:04:39 | 0:04:40 | |
If this was your challenge, what would you do? | 0:04:40 | 0:04:43 | |
I'm going to make a whole spiced orange cake. | 0:04:43 | 0:04:46 | |
It really is rather different | 0:04:46 | 0:04:48 | |
and has a wonderful, strong orange flavour | 0:04:48 | 0:04:50 | |
with a little bit of spice. | 0:04:50 | 0:04:52 | |
Cook a whole orange | 0:04:54 | 0:04:55 | |
by placing it in a pan of boiling water | 0:04:55 | 0:04:57 | |
for 30 minutes until soft. | 0:04:57 | 0:04:58 | |
You just put in a point of a knife and when it comes out easily, | 0:05:00 | 0:05:05 | |
you know it's done. | 0:05:05 | 0:05:07 | |
There's the orange, all beautifully soft, | 0:05:07 | 0:05:09 | |
and to chop it up, I use a processor. | 0:05:09 | 0:05:12 | |
We do not want a smooth puree. | 0:05:12 | 0:05:13 | |
We want nice little bits in there. | 0:05:13 | 0:05:15 | |
That consistency is just perfect. | 0:05:17 | 0:05:20 | |
It really does give it the most lovely orange flavour. | 0:05:20 | 0:05:24 | |
That little bit of a kick to it as well | 0:05:24 | 0:05:26 | |
and then the sweetness inside. | 0:05:26 | 0:05:28 | |
It's a good idea to use the whole thing. | 0:05:28 | 0:05:30 | |
I'm going to take two tablespoonfuls, ready for the icing, | 0:05:30 | 0:05:34 | |
and that will give flavour to the icing. | 0:05:34 | 0:05:36 | |
This is ready to go back into the actual cake mixture. | 0:05:36 | 0:05:41 | |
So the cake mixture is a classic Victoria sandwich mixture, | 0:05:41 | 0:05:45 | |
with added spices. | 0:05:45 | 0:05:48 | |
For Mary's simple all-in-one cake mix, | 0:05:48 | 0:05:50 | |
start by taking four eggs. | 0:05:50 | 0:05:52 | |
If I do that, it goes all the way down the side. | 0:05:53 | 0:05:57 | |
It doesn't really matter, does it? | 0:05:57 | 0:05:59 | |
But you like doing that. You like doing that. | 0:05:59 | 0:06:01 | |
Add 275g of self-raising flour | 0:06:03 | 0:06:05 | |
and two level teaspoons of baking powder. | 0:06:05 | 0:06:08 | |
Now you may be thinking, | 0:06:08 | 0:06:09 | |
"Why am I adding baking powder to self-raising flour?" | 0:06:09 | 0:06:12 | |
For the all-in-one method, | 0:06:12 | 0:06:13 | |
I've always added just a little baking powder. | 0:06:13 | 0:06:16 | |
If you add too much, it will rise up and fall down again in the oven. | 0:06:16 | 0:06:21 | |
-Yes. -So it's not clever to add too much. | 0:06:21 | 0:06:23 | |
Then add one teaspoon of ground cinnamon, | 0:06:24 | 0:06:27 | |
one teaspoon of mixed spice, | 0:06:27 | 0:06:29 | |
275g of baking spread | 0:06:29 | 0:06:32 | |
and 275g of caster sugar. | 0:06:32 | 0:06:35 | |
So just put that on and mix it until it's blended together. | 0:06:35 | 0:06:39 | |
Don't go on and on, because it doesn't make a better mixture. | 0:06:39 | 0:06:44 | |
Just until everything's smooth. | 0:06:44 | 0:06:47 | |
Overworking the mixture | 0:06:47 | 0:06:48 | |
will develop the gluten in the flour, | 0:06:48 | 0:06:49 | |
resulting in a heavy sponge. | 0:06:49 | 0:06:52 | |
It's very quick - just check and have a look. | 0:06:52 | 0:06:55 | |
That's fine. | 0:06:55 | 0:06:56 | |
If you haven't got a processor, | 0:06:56 | 0:06:58 | |
you've chopped up the orange by hand, | 0:06:58 | 0:07:00 | |
you could do it with a hand beater, all in one, or with a wooden spoon. | 0:07:00 | 0:07:04 | |
Now is the stage to add this brightly-coloured orange. | 0:07:04 | 0:07:09 | |
-That literally took seconds, didn't it? -It did. | 0:07:09 | 0:07:11 | |
You should have a thick drop batter that holds the fruit in place. | 0:07:13 | 0:07:18 | |
Once blended, divide the mixture equally between two 20cm cake tins | 0:07:18 | 0:07:22 | |
and smooth out until even. | 0:07:22 | 0:07:24 | |
Well, those look fine and the oven is set. | 0:07:25 | 0:07:28 | |
160 fan. That's 180 conventional. | 0:07:28 | 0:07:32 | |
About 30 to 35 minutes. | 0:07:32 | 0:07:34 | |
Every oven has different instructions. | 0:07:34 | 0:07:36 | |
You know your own oven at home. It may take longer than I say. | 0:07:36 | 0:07:41 | |
Put both tins on the same shelf and keep the oven door closed | 0:07:43 | 0:07:46 | |
until the cakes are coming away from the sides, | 0:07:46 | 0:07:49 | |
otherwise they could sink - as one of our bakers found out. | 0:07:49 | 0:07:52 | |
Oh! What...? | 0:07:55 | 0:07:58 | |
That...is not cooking. | 0:07:58 | 0:08:01 | |
No, no, no, no. | 0:08:01 | 0:08:03 | |
MARK LAUGHS | 0:08:03 | 0:08:05 | |
No, no, no! | 0:08:07 | 0:08:09 | |
-Smell that. The orange and the spices are coming through. -Lovely. | 0:08:15 | 0:08:19 | |
-Most people get hold of that... -Watch your fingers, Mary. | 0:08:20 | 0:08:23 | |
You've got asbestos fingers, haven't you? | 0:08:23 | 0:08:25 | |
That's exactly what the children say | 0:08:25 | 0:08:26 | |
when I take hot plates out of the oven. | 0:08:26 | 0:08:28 | |
-Most people would turn that straight on to the rack. -Yeah. | 0:08:28 | 0:08:31 | |
And then you get the imprint on the top. | 0:08:31 | 0:08:34 | |
So if you actually put that between, like that, | 0:08:34 | 0:08:40 | |
and then lift that off. | 0:08:40 | 0:08:42 | |
And then you can peel the paper off at this stage or later, | 0:08:42 | 0:08:46 | |
but it does let you see the beautiful even colour. | 0:08:46 | 0:08:49 | |
You then take this and flip it over like that. | 0:08:49 | 0:08:54 | |
I'll leave those to get quite cold, put them over here. | 0:08:54 | 0:08:58 | |
And the icing is a butter icing, but butter icing with a difference. | 0:08:59 | 0:09:04 | |
To make the icing, | 0:09:04 | 0:09:05 | |
cream 50g of softened butter in a bowl | 0:09:05 | 0:09:07 | |
until it's light, fluffy and pale. | 0:09:07 | 0:09:09 | |
Then sift in 175g of icing sugar. | 0:09:13 | 0:09:17 | |
So will you put in 250g full-fat mascarpone? | 0:09:18 | 0:09:23 | |
Look carefully on the label. | 0:09:23 | 0:09:24 | |
If you get low fat, it's watery and the icing will be too runny. | 0:09:24 | 0:09:29 | |
Nothing better than full-fat, Mary. | 0:09:29 | 0:09:31 | |
Nothing wrong with full fat, I've said it so many times. | 0:09:31 | 0:09:34 | |
Just have a smaller slice. | 0:09:34 | 0:09:36 | |
HE LAUGHS | 0:09:36 | 0:09:37 | |
Doesn't work with me. | 0:09:37 | 0:09:39 | |
So you can put all that in now. | 0:09:39 | 0:09:41 | |
Oops! | 0:09:41 | 0:09:43 | |
PAUL CHUCKLES | 0:09:43 | 0:09:44 | |
Look at it! | 0:09:44 | 0:09:46 | |
I'll get my own back. | 0:09:47 | 0:09:49 | |
Whisk everything together until you have a smooth mix. | 0:09:50 | 0:09:53 | |
Lastly, in goes the reserved orange. Then just work that in. | 0:09:53 | 0:09:59 | |
You can do it with a wooden spoon or you can do it like this. | 0:09:59 | 0:10:03 | |
It then has this lovely, bright orange colour. | 0:10:03 | 0:10:08 | |
That's it. So there's the mixture. It's a good colour. | 0:10:10 | 0:10:14 | |
It's obvious that it's orange | 0:10:14 | 0:10:16 | |
and it's spreadable, holding its shape. | 0:10:16 | 0:10:19 | |
Just what we want it to be. | 0:10:19 | 0:10:20 | |
To pack in more of her citrus icing, | 0:10:20 | 0:10:22 | |
Mary creates four layers out of the two sandwich cakes. | 0:10:22 | 0:10:26 | |
The bottom layer can go straight on the actual serving dish. | 0:10:26 | 0:10:30 | |
-Get that out of your way. -There we are. | 0:10:30 | 0:10:32 | |
Now you can look and see the mixture. | 0:10:32 | 0:10:35 | |
It's well-risen, it's even aeration in there | 0:10:35 | 0:10:38 | |
and the little flecks of orange. | 0:10:38 | 0:10:40 | |
-It's beautiful. It smells fantastic. -Doesn't it? -Yeah. | 0:10:40 | 0:10:42 | |
So just spread it fairly evenly, right to the edges there. | 0:10:44 | 0:10:49 | |
-You want to see it, don't you? -You want to see it. | 0:10:49 | 0:10:52 | |
Then we put the next one on top. | 0:10:52 | 0:10:56 | |
Dividing your icing into quarters | 0:10:56 | 0:10:58 | |
will give you an equal amount of icing on each layer. | 0:10:58 | 0:11:01 | |
Pop that over the top. | 0:11:01 | 0:11:02 | |
Press it down with your hands | 0:11:03 | 0:11:05 | |
so that your icing is just coming out. | 0:11:05 | 0:11:08 | |
Scrape every scrap out of the bowl. Just level that all the way round. | 0:11:08 | 0:11:13 | |
So that's our cake, but it just needs to be made more elegant. | 0:11:13 | 0:11:17 | |
Simple decoration can be very effective. | 0:11:17 | 0:11:19 | |
Something which some of our bakers may have forgotten. | 0:11:19 | 0:11:22 | |
I was going to cut it into the shape of a lemon | 0:11:22 | 0:11:24 | |
but it turns out I'm cutting off the only bit of the cake | 0:11:24 | 0:11:27 | |
that's actually cooked. | 0:11:27 | 0:11:28 | |
Oh, God. | 0:11:28 | 0:11:29 | |
I am just going to cover it in the butter cream. | 0:11:29 | 0:11:35 | |
Hopefully the expert bakers won't notice that it's terrible. | 0:11:35 | 0:11:39 | |
MARK CHUCKLES | 0:11:39 | 0:11:40 | |
Right - the decoration I've chosen to do | 0:11:43 | 0:11:45 | |
is to take a slightly larger orange and crystallise it. | 0:11:45 | 0:11:50 | |
Hold it firmly, it doesn't matter which way up you've got it, | 0:11:50 | 0:11:53 | |
and press that very, very hard and pull strips from it. | 0:11:53 | 0:11:58 | |
This simple, tasty decoration of crystallised orange zest | 0:12:00 | 0:12:03 | |
is made by peeling thin strips of orange. | 0:12:03 | 0:12:05 | |
And it isn't difficult to do and it's not really very wasteful, | 0:12:07 | 0:12:11 | |
-because you can use the orange in fruit salad afterwards. -Yeah. | 0:12:11 | 0:12:16 | |
Place in a pan with 50g of sugar. Add water. | 0:12:17 | 0:12:21 | |
I'm going to shake that a bit and let that bubble up | 0:12:22 | 0:12:25 | |
and it'll take about ten minutes. | 0:12:25 | 0:12:27 | |
Keep an eye on it. | 0:12:27 | 0:12:28 | |
Then drain, dry off and place onto a lined baking tray. | 0:12:30 | 0:12:34 | |
And then you just sprinkle sugar, caster sugar, over the top, | 0:12:34 | 0:12:38 | |
and leave it on top of a radiator for about 12 hours. | 0:12:38 | 0:12:41 | |
And you could just put a little design around the outside. | 0:12:43 | 0:12:46 | |
And everybody gets to taste. | 0:12:46 | 0:12:49 | |
This is one of my favourite cakes. | 0:12:49 | 0:12:51 | |
It's the sort of cake that I have in the cake tin. | 0:12:51 | 0:12:53 | |
-Would you be tempted? -I would be tempted. | 0:12:53 | 0:12:55 | |
It's simple, but there's been another element added, | 0:12:55 | 0:12:59 | |
which is the orange. | 0:12:59 | 0:13:00 | |
You just want to eat it now. | 0:13:00 | 0:13:01 | |
I just...oh, yeah. | 0:13:01 | 0:13:03 | |
I think we'll save it for a little bit later. | 0:13:03 | 0:13:05 | |
-Oh, Paul! -Oh Paul? -You can't wait, can you? | 0:13:06 | 0:13:09 | |
That's ridiculous. | 0:13:09 | 0:13:10 | |
It's nothing if not fresh. | 0:13:10 | 0:13:12 | |
That was more than the slice that I had accounted for. | 0:13:13 | 0:13:18 | |
It's supposed to serve eight. | 0:13:18 | 0:13:20 | |
It's moist, got a great sponge. | 0:13:20 | 0:13:22 | |
I think that with a cup of tea would be a marriage made in heaven. | 0:13:22 | 0:13:27 | |
Well, to think that a cake that I've made for you | 0:13:27 | 0:13:29 | |
is a marriage made in heaven, I think that is a compliment. | 0:13:29 | 0:13:32 | |
-Thank you very much. MUFFLED: -No problem. | 0:13:32 | 0:13:34 | |
And now, Paul's top tip for a perfectly-plaited loaf. | 0:13:35 | 0:13:38 | |
I'm going to show you how to make a basic plait. | 0:13:40 | 0:13:44 | |
Watch carefully. | 0:13:44 | 0:13:45 | |
Bring your dough out of the bowl. | 0:13:45 | 0:13:47 | |
Divide it into two, | 0:13:47 | 0:13:49 | |
right down the middle. | 0:13:49 | 0:13:51 | |
Roll each piece out by stretching it, | 0:13:51 | 0:13:54 | |
flattening it down. | 0:13:54 | 0:13:55 | |
Use your knuckles | 0:13:56 | 0:13:58 | |
and then roll out - | 0:13:58 | 0:14:00 | |
all the same, right the way along. | 0:14:00 | 0:14:02 | |
Likewise, the second one. Perfect - two of them. | 0:14:02 | 0:14:06 | |
Now the plaiting. | 0:14:06 | 0:14:07 | |
Shape it into a cross. | 0:14:07 | 0:14:09 | |
What you've got to do is use these two, then those two. | 0:14:10 | 0:14:13 | |
You start with the top, move it down one. | 0:14:13 | 0:14:17 | |
This one is the opposite side, you move it down two, | 0:14:17 | 0:14:20 | |
so you go one-two, move it up. | 0:14:20 | 0:14:22 | |
Again, this one comes down one, this one goes up two. | 0:14:22 | 0:14:27 | |
This one comes down one, | 0:14:27 | 0:14:28 | |
this goes up two. | 0:14:28 | 0:14:30 | |
Same again. | 0:14:30 | 0:14:31 | |
Down one, up two. | 0:14:31 | 0:14:34 | |
Down one, up two. | 0:14:34 | 0:14:35 | |
Down one, up two - all the way down to the bottom | 0:14:35 | 0:14:39 | |
and you end up with a beautiful plait, | 0:14:39 | 0:14:44 | |
just like that. | 0:14:44 | 0:14:45 | |
The second bake of Cake Week | 0:14:49 | 0:14:51 | |
was the one bakers had been dreading - | 0:14:51 | 0:14:53 | |
their first ever Technical Challenge. | 0:14:53 | 0:14:55 | |
As always, they had no clue what they might be baking, | 0:14:55 | 0:14:58 | |
so Mary kicked off with a classic cake | 0:14:58 | 0:15:00 | |
that's notoriously difficult to get right. | 0:15:00 | 0:15:03 | |
Bakers, it's time for your first Technical Challenge. | 0:15:03 | 0:15:07 | |
Let's have a communal shoulder roll. De-stress. | 0:15:07 | 0:15:11 | |
Devilishly difficult, Beelzebub's last stand - | 0:15:11 | 0:15:15 | |
it's an angel food cake. | 0:15:15 | 0:15:16 | |
This is a delicate, light sponge topped with whipped cream | 0:15:16 | 0:15:19 | |
and drizzled with a lemon and passion fruit curd. | 0:15:19 | 0:15:23 | |
-On your marks... -Get set... -BOTH: Bake! | 0:15:23 | 0:15:25 | |
I've never seen an angel food cake. | 0:15:28 | 0:15:30 | |
If I was expecting to be spoon fed, I don't think it's going to happen. | 0:15:32 | 0:15:35 | |
Although difficult, Mary will explain | 0:15:40 | 0:15:42 | |
how to achieve a beautiful angel food cake in simple steps. | 0:15:42 | 0:15:47 | |
This is a first. We've never had this on the Bake Off. | 0:15:47 | 0:15:49 | |
It's a wonderful, traditional white cake. | 0:15:49 | 0:15:53 | |
It's white because it's made from just the egg whites. | 0:15:53 | 0:15:57 | |
A good recipe, it will work. | 0:15:57 | 0:16:00 | |
But you've got to take great care. | 0:16:00 | 0:16:01 | |
Start by separating ten large eggs, | 0:16:03 | 0:16:05 | |
setting aside the yolks for later to make the lemon curd. | 0:16:05 | 0:16:09 | |
Now you see the way that egg white clings to the egg yolk. | 0:16:09 | 0:16:13 | |
That shows a really fresh egg. | 0:16:13 | 0:16:15 | |
Add the finely-grated zest of two unwaxed lemons, | 0:16:15 | 0:16:19 | |
one teaspoon of cream of tartar, | 0:16:19 | 0:16:22 | |
half a teaspoon of salt | 0:16:22 | 0:16:24 | |
and a tablespoon of lemon juice. | 0:16:24 | 0:16:27 | |
I'm going to make this in a big freestanding mixer | 0:16:27 | 0:16:30 | |
because there's an awful lot to whisk. | 0:16:30 | 0:16:31 | |
Beat it until it sort of looks like cloud. | 0:16:31 | 0:16:35 | |
Whisk the egg whites on a high speed for about one minute. | 0:16:36 | 0:16:39 | |
Angel food cake's light and delicate sponge | 0:16:41 | 0:16:44 | |
gets its rise and height from the air in this meringue-like mix. | 0:16:44 | 0:16:48 | |
Ah...peace reigns. | 0:16:48 | 0:16:50 | |
Now that is frothy, it's light. | 0:16:50 | 0:16:55 | |
If you've got a hand mixer, you need the biggest bowl you've got. | 0:16:55 | 0:17:00 | |
So I'm going to add now, on full speed, | 0:17:00 | 0:17:02 | |
little by little, the sugar, | 0:17:02 | 0:17:04 | |
and it will get much firmer. | 0:17:04 | 0:17:06 | |
A spoonful at a time, add 200g of caster sugar | 0:17:08 | 0:17:12 | |
until you have a firm meringue. | 0:17:12 | 0:17:14 | |
Now that's done. It's risen well up the bowl. | 0:17:15 | 0:17:18 | |
It's lovely and frothy. | 0:17:18 | 0:17:20 | |
Then add to your meringue a mix of 125g of plain flour | 0:17:21 | 0:17:25 | |
and 100g of caster sugar. | 0:17:25 | 0:17:27 | |
You've got to get that flour in beautifully evenly | 0:17:27 | 0:17:31 | |
without having pockets of flour. | 0:17:31 | 0:17:33 | |
Keeping that lightness in the meringue, | 0:17:33 | 0:17:35 | |
that delicacy, that air in the meringue. | 0:17:35 | 0:17:37 | |
That's the key to this. | 0:17:37 | 0:17:39 | |
Adding flour turns the mix from a meringue to a cake. | 0:17:40 | 0:17:43 | |
But you must take care not to knock the air out. | 0:17:46 | 0:17:49 | |
I don't know whether to sift the flour in | 0:17:49 | 0:17:51 | |
or whether to mix some of this with that | 0:17:51 | 0:17:54 | |
and then fold through the rest. | 0:17:54 | 0:17:56 | |
I think I'll just sift it in gradually. | 0:17:56 | 0:17:58 | |
Will I? I'm not sure. | 0:17:58 | 0:18:00 | |
You spend a lot of time getting air into the egg whites | 0:18:01 | 0:18:04 | |
and then you have to not get rid of it. | 0:18:04 | 0:18:06 | |
The easiest task becomes like a minefield of difficulties | 0:18:06 | 0:18:09 | |
in the Technical Challenge. | 0:18:09 | 0:18:11 | |
I'm massacring it. | 0:18:11 | 0:18:13 | |
I've got all the air out of it, somehow. | 0:18:13 | 0:18:16 | |
I'm going to have to start again. | 0:18:16 | 0:18:18 | |
This airy, delicate mixture needs a unique kind of tin. | 0:18:18 | 0:18:22 | |
So this is a special tin for making angel cake in. | 0:18:22 | 0:18:27 | |
It has a loose base like this. | 0:18:27 | 0:18:30 | |
But not everybody's got that tin | 0:18:30 | 0:18:32 | |
and perhaps you don't want to go out and buy one, | 0:18:32 | 0:18:34 | |
so I've got a sort of suggestion here, | 0:18:34 | 0:18:36 | |
after a lot of experimenting. | 0:18:36 | 0:18:39 | |
Take a 24cm to 28cm spring form tin, | 0:18:39 | 0:18:43 | |
place an empty drinks can in the centre | 0:18:43 | 0:18:45 | |
and line the bottom with baking parchment. | 0:18:45 | 0:18:48 | |
Right, move that to one side and we'll use our special tin. | 0:18:49 | 0:18:52 | |
You don't grease it. | 0:18:52 | 0:18:54 | |
If you grease the tin, it has nothing to support it, | 0:18:54 | 0:18:58 | |
because it grips all the way up and hangs to the side of the tin | 0:18:58 | 0:19:01 | |
and that's very important. | 0:19:01 | 0:19:03 | |
So we just tip that in... | 0:19:03 | 0:19:06 | |
-Do you want me to hold that, Mary? -That's lovely. | 0:19:06 | 0:19:08 | |
Don't hold it from a great height, | 0:19:08 | 0:19:10 | |
because you'll lose some of the air that you've meticulously beaten in. | 0:19:10 | 0:19:15 | |
Level out the mixture, then put in an oven for 45 minutes. | 0:19:15 | 0:19:18 | |
Set at 170 degrees, or 150 degrees for a fan oven, | 0:19:18 | 0:19:23 | |
until the cake is well-risen up the sides | 0:19:23 | 0:19:25 | |
and golden brown on top. | 0:19:25 | 0:19:27 | |
Here we go, then. | 0:19:31 | 0:19:32 | |
Leave to cool upside down. | 0:19:32 | 0:19:34 | |
Does that mean the cake or me? | 0:19:34 | 0:19:37 | |
Very weird, but that's what the instruction says. | 0:19:37 | 0:19:41 | |
How can that be right? | 0:19:41 | 0:19:42 | |
That's why it's got legs, Glenn, that's what they're there for. | 0:19:42 | 0:19:45 | |
The legs are there because it needs to be upside down. | 0:19:45 | 0:19:48 | |
Either I have got it wrong | 0:19:48 | 0:19:49 | |
-or everyone else has got it wrong. -Right. | 0:19:49 | 0:19:51 | |
It says leave to cool upside down. To me, this is upside down. | 0:19:51 | 0:19:55 | |
-Which way did you put it in the oven? -It went in this way. | 0:19:55 | 0:19:57 | |
So this is upside down | 0:19:57 | 0:19:59 | |
and I will turn it the right way up to serve it. | 0:19:59 | 0:20:01 | |
That looks a bit of all right. | 0:20:06 | 0:20:08 | |
-Looks OK that, Maz. -It certainly does. | 0:20:08 | 0:20:10 | |
You turn it upside down | 0:20:11 | 0:20:13 | |
and it is gripping to the side of the tin. | 0:20:13 | 0:20:16 | |
It isn't going to fall out, so we just cool it in the tin | 0:20:16 | 0:20:19 | |
and that's exactly how you leave it. | 0:20:19 | 0:20:21 | |
And the reason for doing that is to allow the air bubbles, | 0:20:21 | 0:20:24 | |
while they're still warm, to settle, | 0:20:24 | 0:20:26 | |
rather than concertinaing down at the bottom, | 0:20:26 | 0:20:29 | |
which is what would happen. | 0:20:29 | 0:20:30 | |
It would have a great big dip in it. | 0:20:30 | 0:20:32 | |
So we can really put that behind us for the moment. | 0:20:32 | 0:20:35 | |
While your cake is cooling, make the lemon curd | 0:20:35 | 0:20:38 | |
using the ten egg yolks saved from earlier. | 0:20:38 | 0:20:40 | |
Add to these the zest of two large lemons. | 0:20:40 | 0:20:43 | |
Then, into a pan, put the juice of six large lemons, | 0:20:43 | 0:20:47 | |
400g of caster sugar | 0:20:47 | 0:20:49 | |
and the blended egg yolks. | 0:20:49 | 0:20:51 | |
I'm going to do it directly over the heat. | 0:20:51 | 0:20:53 | |
If you're at all nervous, | 0:20:53 | 0:20:55 | |
you can put it over a pan of simmering water | 0:20:55 | 0:20:58 | |
in an oven glass bowl and just stir it. | 0:20:58 | 0:21:02 | |
But I am going to wing it and do it directly on the heat. | 0:21:02 | 0:21:05 | |
And I'm going to stir that constantly. | 0:21:05 | 0:21:09 | |
This is something that you can't leave. | 0:21:09 | 0:21:12 | |
You mustn't have too much heat underneath this. | 0:21:13 | 0:21:15 | |
You must be able to feel the sides of the pan. | 0:21:15 | 0:21:18 | |
It will turn into scrambled egg | 0:21:18 | 0:21:20 | |
if you don't watch it for every moment. | 0:21:20 | 0:21:22 | |
Put 175g of cubed butter into the pan | 0:21:22 | 0:21:26 | |
and heat until it's just melted. | 0:21:26 | 0:21:28 | |
You can see there's just a few little pieces of butter there | 0:21:28 | 0:21:33 | |
and that will just melt into the lemon curd. | 0:21:33 | 0:21:37 | |
So you need to decant that now, do you? | 0:21:39 | 0:21:41 | |
Set half the curd aside to add passion fruit to later. | 0:21:43 | 0:21:46 | |
The other half will keep in a jar in the fridge for up to a month. | 0:21:46 | 0:21:50 | |
Lemon curd made. | 0:21:51 | 0:21:53 | |
What we've got to do is whip the cream. | 0:21:53 | 0:21:55 | |
Then, in a large bowl, put 300ml of pouring double cream, | 0:21:55 | 0:22:00 | |
and half a teaspoon of vanilla extract, | 0:22:00 | 0:22:02 | |
whisking until it's formed soft peaks. | 0:22:02 | 0:22:05 | |
That looks just the right consistency to me. | 0:22:09 | 0:22:11 | |
It's holding its own. That's ready for the angel cake. | 0:22:11 | 0:22:17 | |
Using a palette knife, loosen the cake from the tin | 0:22:18 | 0:22:21 | |
and turn out onto the serving dish. | 0:22:21 | 0:22:23 | |
Now we've got our whipped cream here. | 0:22:23 | 0:22:25 | |
The cream should cover your entire cake. | 0:22:25 | 0:22:28 | |
So once one's evenly coated it, | 0:22:30 | 0:22:33 | |
you can decide whether you are going to have it rough like a snow scene | 0:22:33 | 0:22:38 | |
or whether you're going to have it very sort of tailored and smooth. | 0:22:38 | 0:22:42 | |
What would you go for? | 0:22:42 | 0:22:43 | |
Smooth. | 0:22:43 | 0:22:45 | |
So, Paul, we now need to have | 0:22:49 | 0:22:50 | |
a drizzle of lemon curd and passion fruit. | 0:22:50 | 0:22:54 | |
Oh! And the other one? | 0:22:54 | 0:22:56 | |
Well done. Thank you very much. | 0:22:58 | 0:23:00 | |
Mix the passion fruit flesh and seeds into the lemon curd | 0:23:00 | 0:23:03 | |
until thoroughly blended. | 0:23:03 | 0:23:05 | |
Spoon the curd over the cake, | 0:23:06 | 0:23:09 | |
letting it drizzle over the sides for a natural-looking finish. | 0:23:09 | 0:23:12 | |
And there it is - ready to serve. | 0:23:14 | 0:23:16 | |
And the remainder of this, put in a small bowl | 0:23:16 | 0:23:19 | |
and everybody can have a little bit more. | 0:23:19 | 0:23:22 | |
There's my angel food cake, masked with cream | 0:23:22 | 0:23:26 | |
and then we have the lovely lemon curd and passion fruit. | 0:23:26 | 0:23:29 | |
Can't wait to try it, Mary. | 0:23:29 | 0:23:31 | |
So, Paul, what do you think of my angel food cake? | 0:23:39 | 0:23:42 | |
It's all right. | 0:23:42 | 0:23:44 | |
To be honest with you, Mary, I've been dying to eat this all day. | 0:23:44 | 0:23:48 | |
It's been cooling down, | 0:23:48 | 0:23:51 | |
you finished it off, it looks amazing. | 0:23:51 | 0:23:53 | |
I just want to have a slice of it now. | 0:23:53 | 0:23:55 | |
It's just such a different cake. | 0:23:55 | 0:23:57 | |
It's good that we had time to make a nice lot of lemon curd | 0:23:57 | 0:24:01 | |
so as not to waste those egg yolks. | 0:24:01 | 0:24:06 | |
That does look good. | 0:24:06 | 0:24:07 | |
You see, it's so light and so white inside, | 0:24:07 | 0:24:10 | |
the meringue in there. | 0:24:10 | 0:24:11 | |
It's beautiful. It's the rising agent in this. | 0:24:11 | 0:24:14 | |
The outside looks delicious | 0:24:14 | 0:24:15 | |
and then the curd with the passion fruit in there looks stunning | 0:24:15 | 0:24:18 | |
and to be honest...I've got to have a piece. | 0:24:18 | 0:24:21 | |
Mary Berry... | 0:24:28 | 0:24:29 | |
You've nailed that one, Mary. | 0:24:30 | 0:24:32 | |
Week two of the Bake Off | 0:24:38 | 0:24:39 | |
saw the bakers having to tackle bread. | 0:24:39 | 0:24:41 | |
They kneaded... | 0:24:44 | 0:24:46 | |
It's really sticky | 0:24:46 | 0:24:47 | |
and actually, it's quite nice working with it. | 0:24:47 | 0:24:49 | |
I love kneading. | 0:24:49 | 0:24:50 | |
..proved... | 0:24:50 | 0:24:51 | |
Awesome. | 0:24:51 | 0:24:53 | |
..and shaped. | 0:24:53 | 0:24:54 | |
Where did you get the inspiration for this? | 0:24:54 | 0:24:57 | |
It sounds weird, but it actually came in a dream. | 0:24:57 | 0:24:59 | |
But Paul Hollywood began by taking them back to basics, | 0:25:03 | 0:25:06 | |
asking the bakers to make a personal favourite of his. | 0:25:06 | 0:25:09 | |
Now, for your Signature Bake today, please, | 0:25:10 | 0:25:13 | |
we'd like you to make 36 breadsticks. | 0:25:13 | 0:25:16 | |
Mary and Paul are looking for a crisp, dry texture, | 0:25:16 | 0:25:18 | |
something you can just snap in half when you break it - | 0:25:18 | 0:25:21 | |
a little bit like one of Paul's hair shards. | 0:25:21 | 0:25:24 | |
You've got two hours in which to bake. | 0:25:24 | 0:25:26 | |
-So on your marks... -Get set... -Bake! | 0:25:26 | 0:25:28 | |
I'm making fennel and chilli breadsticks today. | 0:25:31 | 0:25:34 | |
Rather than just getting heat, you get a subtlety of flavour. | 0:25:34 | 0:25:37 | |
I'm making rosemary and raisin breadsticks. | 0:25:39 | 0:25:41 | |
It's a classic Italian flavour. | 0:25:41 | 0:25:43 | |
It's sort of laced with ginger and I'm using chilli oil | 0:25:46 | 0:25:49 | |
and then the tip of the match | 0:25:49 | 0:25:51 | |
is going to be a chilli-infused dark chocolate. | 0:25:51 | 0:25:54 | |
But Paul's yeasted breadsticks are packed with juicy green olives | 0:25:54 | 0:25:58 | |
with a good snap that perfectly contrasts | 0:25:58 | 0:26:00 | |
the tangy softness of the olives. | 0:26:00 | 0:26:03 | |
Now, what I'm going to show you is a fantastic idea | 0:26:03 | 0:26:05 | |
that is using yeasted dough but we're using whole green olives. | 0:26:05 | 0:26:09 | |
So it's that additional something, a little bit different. | 0:26:09 | 0:26:11 | |
Now to start with, I need to weigh the ingredients - | 0:26:11 | 0:26:14 | |
well, sorry, YOU have to weigh the ingredients. | 0:26:14 | 0:26:16 | |
Can I have a kilo of strong flour, please? | 0:26:16 | 0:26:18 | |
Right. | 0:26:18 | 0:26:19 | |
I use strong flour because it's got a lot of gluten in there. | 0:26:19 | 0:26:23 | |
It's got a lot of bonding agent. | 0:26:23 | 0:26:24 | |
Because of the liquid that's going in this, | 0:26:24 | 0:26:26 | |
which is nearly 80% liquid, | 0:26:26 | 0:26:29 | |
you need that gluten to be able to bind it together, | 0:26:29 | 0:26:31 | |
to stretch the dough. | 0:26:31 | 0:26:32 | |
Along with the flour, | 0:26:34 | 0:26:35 | |
put 20g of salt and 20g of yeast into a bowl... | 0:26:35 | 0:26:38 | |
..keeping these separate, so the yeast isn't slowed | 0:26:40 | 0:26:43 | |
by coming into contact with the salt. | 0:26:43 | 0:26:46 | |
In there, a good glug of olive oil. | 0:26:46 | 0:26:48 | |
And over here, I've got 800mls of water. | 0:26:50 | 0:26:53 | |
Now, this is cool water, not warm water. | 0:26:53 | 0:26:56 | |
In all your bread making, you use cold water? | 0:26:56 | 0:27:00 | |
Yeah, because I don't want to speed up the proving process, | 0:27:00 | 0:27:03 | |
because the proving process should be slow. | 0:27:03 | 0:27:06 | |
The slower it proves, the more flavour you get. | 0:27:06 | 0:27:09 | |
The faster it proves, the less flavour it gets. | 0:27:09 | 0:27:11 | |
Start it off slow, | 0:27:12 | 0:27:14 | |
purely because I don't want to get covered in flour, | 0:27:14 | 0:27:17 | |
and just mix it, mix it, mix it. | 0:27:17 | 0:27:19 | |
Start with only half the water in the bowl, | 0:27:19 | 0:27:22 | |
and then add the rest of it bit by bit. | 0:27:22 | 0:27:24 | |
You can hear - hear the motor's struggling? | 0:27:25 | 0:27:27 | |
It's telling you it needs more water so a little bit more water in there. | 0:27:28 | 0:27:32 | |
Switch to a high speed and mix for ten minutes | 0:27:32 | 0:27:34 | |
to ensure the gluten is properly developed | 0:27:34 | 0:27:37 | |
and a good dough is formed. | 0:27:37 | 0:27:39 | |
Thinking of what you say to the bakers, | 0:27:39 | 0:27:41 | |
you usually like them to do everything by hand. | 0:27:41 | 0:27:43 | |
This is one of the first occasions I've heard you say, | 0:27:43 | 0:27:46 | |
"Use a mixing machine. It'll be better." | 0:27:46 | 0:27:48 | |
Because it's such a wet dough. | 0:27:48 | 0:27:51 | |
To do it by hand is possible, | 0:27:51 | 0:27:53 | |
but I would advise people who had a mixer to use it. | 0:27:53 | 0:27:55 | |
I'm very keen on that. | 0:27:55 | 0:27:57 | |
I am today, actually. My arms are sore. | 0:27:58 | 0:28:00 | |
Let's have a quick look at this. | 0:28:00 | 0:28:02 | |
You see? It's stretching now. | 0:28:02 | 0:28:04 | |
What I'm going to do is add some olives to that. | 0:28:04 | 0:28:06 | |
-They look good. -They do. -And they are pitted olives. | 0:28:06 | 0:28:09 | |
Pitted green olives - go straight in. | 0:28:09 | 0:28:11 | |
The kilo of olives must be incorporated slowly | 0:28:13 | 0:28:16 | |
so they stay whole and moist. | 0:28:16 | 0:28:18 | |
If you don't like green olives, sun dried tomatoes, bacon, | 0:28:18 | 0:28:21 | |
mushrooms, peppers - anything you want. | 0:28:21 | 0:28:25 | |
Once the olives are mixed evenly throughout the dough, | 0:28:25 | 0:28:28 | |
separate it into two oiled, rectangular boxes. | 0:28:28 | 0:28:31 | |
-You don't need to level it off? -No. | 0:28:32 | 0:28:34 | |
It's a living thing, a dough, and it'll want to grow. | 0:28:34 | 0:28:37 | |
And that's its job. | 0:28:37 | 0:28:38 | |
Prove for about an hour or until the dough has doubled in size. | 0:28:38 | 0:28:42 | |
A good prove helps develop the gluten | 0:28:42 | 0:28:45 | |
and lets the olive flavour infiltrate the dough. | 0:28:45 | 0:28:48 | |
OK, Mary, look at them. If I take the lid off this... | 0:28:48 | 0:28:51 | |
This has been left for about an hour. | 0:28:53 | 0:28:55 | |
It's full of life, it's very soft, | 0:28:55 | 0:28:58 | |
and what I've got here is a bit of semolina | 0:28:58 | 0:29:00 | |
and this helps it not to stick too much to the bench. | 0:29:00 | 0:29:03 | |
Just dust the top. | 0:29:03 | 0:29:05 | |
As well as the dough, | 0:29:08 | 0:29:09 | |
cover the worktop with a mixture of flour and semolina. | 0:29:09 | 0:29:12 | |
-You like doing that, don't you? -I love doing that. | 0:29:12 | 0:29:15 | |
One of my favourite things. | 0:29:15 | 0:29:17 | |
And then you grab your dough. | 0:29:17 | 0:29:20 | |
Basically, what you've got to do is coax it out onto the bench. | 0:29:22 | 0:29:26 | |
You can see the bubbles, the gluten, the stretch, the air holes. | 0:29:26 | 0:29:32 | |
But it's so heavy with olives. | 0:29:32 | 0:29:34 | |
Now I'll work on these two, put that to one side. | 0:29:34 | 0:29:36 | |
That would make a good focaccia. | 0:29:36 | 0:29:38 | |
Just stretch it out, put it on a tray, | 0:29:38 | 0:29:40 | |
fingers in, olive oil, prove for half an hour, bang - great focaccia. | 0:29:40 | 0:29:43 | |
But I'm going to show you how to make some sticks with this. | 0:29:43 | 0:29:46 | |
What to do, Scotch scraper... | 0:29:46 | 0:29:47 | |
You find the width of an olive and then you trim like that | 0:29:50 | 0:29:54 | |
and then flick it away. | 0:29:54 | 0:29:55 | |
You're trying not to cut an olive in half. | 0:29:55 | 0:29:58 | |
You try not to, try to keep them as whole as possible. | 0:29:58 | 0:30:02 | |
and then flick them away. | 0:30:02 | 0:30:03 | |
You do this all the way along. | 0:30:03 | 0:30:07 | |
-So if you handle these too much, do you lose all your air? -Yeah. | 0:30:07 | 0:30:11 | |
This has got all the air in it already that I need. | 0:30:11 | 0:30:13 | |
-So you don't handle it any more. -If I flatten that now, it's wasted. | 0:30:13 | 0:30:16 | |
You're just stretching it, that's all you're doing - | 0:30:16 | 0:30:19 | |
you're cutting and stretching. | 0:30:19 | 0:30:20 | |
The proving has actually already happened. | 0:30:20 | 0:30:22 | |
Grab each one. | 0:30:24 | 0:30:25 | |
Perfect at the beginning of a meal. Bit of olive oil, bit of balsamic. | 0:30:26 | 0:30:30 | |
Maybe serve with some Parma ham. It's delicious. | 0:30:30 | 0:30:34 | |
-You could wrap round... -Exactly. | 0:30:34 | 0:30:36 | |
-And you leave all this surplus flour, all this - no glaze? -No, nothing. | 0:30:36 | 0:30:41 | |
-Really very simple to make, isn't it? -It is. | 0:30:41 | 0:30:43 | |
Soon as they're finished, | 0:30:43 | 0:30:44 | |
because they've got lots of air in them, | 0:30:44 | 0:30:46 | |
I'll whack them straight in the oven and bake them off. | 0:30:46 | 0:30:48 | |
And do you have a hot oven for that? | 0:30:48 | 0:30:50 | |
I would do 220, yeah, which would be fan. | 0:30:50 | 0:30:53 | |
-220 fan? -220. | 0:30:53 | 0:30:55 | |
We bake in the bakery at 240 with these | 0:30:55 | 0:30:58 | |
and then normally stay in for about 20 minutes, 15 minutes. | 0:30:58 | 0:31:01 | |
You'd have to keep your eye on them. | 0:31:01 | 0:31:03 | |
Timing and temperature are crucial to producing a good breadstick. | 0:31:06 | 0:31:09 | |
I've turned the oven up a bit to try and get them to cook quicker, | 0:31:11 | 0:31:14 | |
which is probably the wrong thing to do. | 0:31:14 | 0:31:16 | |
Just seconds too long in the oven and they'll burn. | 0:31:17 | 0:31:20 | |
I don't know whether to turn the oven up. | 0:31:21 | 0:31:23 | |
Sod it. Up. We're going hotter, we're going hotter. | 0:31:24 | 0:31:28 | |
Get the temperature wrong | 0:31:30 | 0:31:31 | |
and you could end up with a soft breadstick | 0:31:31 | 0:31:33 | |
with no snap. | 0:31:33 | 0:31:35 | |
No. Needs more. | 0:31:37 | 0:31:39 | |
Excuse me, Mary. I think these guys will be done. | 0:31:45 | 0:31:47 | |
-And indeed they are. Look at these. -Wow. | 0:31:47 | 0:31:50 | |
I'll slide them off. | 0:31:51 | 0:31:52 | |
-Do you swap them around at all? -No. The oven's quite well balanced. | 0:31:57 | 0:32:01 | |
At home, you might have to swap them about, | 0:32:01 | 0:32:04 | |
because not all ovens are even. | 0:32:04 | 0:32:06 | |
Yeah, exactly. There you have 'em. | 0:32:06 | 0:32:08 | |
Beautiful, Italian sfilatino olive sticks. | 0:32:08 | 0:32:12 | |
Green olives, lots of flavour, | 0:32:12 | 0:32:14 | |
beautiful ciabatta-style bread as well. | 0:32:14 | 0:32:17 | |
Lovely and crispy. Fantastic at any party. | 0:32:17 | 0:32:19 | |
Very simple and very quick to make. | 0:32:19 | 0:32:22 | |
Choose you weapon, Mary. | 0:32:28 | 0:32:29 | |
I think I'll just have half. They look splendid. | 0:32:29 | 0:32:32 | |
I'll have the other half of that, no problem. | 0:32:32 | 0:32:34 | |
I'm choosing the one with the olive next to it. | 0:32:34 | 0:32:36 | |
Mmm...I'd go for that. | 0:32:41 | 0:32:43 | |
They've got that crispness, they've got that bite, | 0:32:43 | 0:32:47 | |
they've got that...you know, real strength to the dough. | 0:32:47 | 0:32:51 | |
-Mmm. -Beautiful, aren't they? | 0:32:53 | 0:32:54 | |
I think, for the best result, you've got to have green olives. | 0:32:54 | 0:32:58 | |
Now, Mary's top tip on how to pipe beautiful two-toned rosettes. | 0:32:59 | 0:33:03 | |
If you want to make an impressive finish on a cake, | 0:33:05 | 0:33:07 | |
two-tone icing is fun to do. | 0:33:07 | 0:33:10 | |
So you put the icing into the piping bag, | 0:33:10 | 0:33:13 | |
drop it down and see if you can get it on one side | 0:33:13 | 0:33:17 | |
and then go with another colour in the other side. | 0:33:17 | 0:33:21 | |
And just enough in the bag so you can get going. | 0:33:21 | 0:33:25 | |
You can just about see through the bag, | 0:33:25 | 0:33:27 | |
I've got some pink and some white. | 0:33:27 | 0:33:29 | |
And you get this lovely stripy effect. | 0:33:29 | 0:33:32 | |
I've done mine in eight portions, so everybody gets a rosette. | 0:33:33 | 0:33:37 | |
You may want to cover the whole cake with rosettes. | 0:33:37 | 0:33:41 | |
Just whatever takes your fancy. | 0:33:41 | 0:33:42 | |
That's it, a lovely decorative cake. | 0:33:42 | 0:33:45 | |
Very quickly done, without special equipment. | 0:33:45 | 0:33:49 | |
After surviving the Signature Challenge on week two, | 0:33:51 | 0:33:53 | |
the bakers faced the terrifying prospect | 0:33:53 | 0:33:56 | |
of a bread Technical Challenge set by our master baker. | 0:33:56 | 0:33:59 | |
In his element, Paul ensured they had nowhere to hide | 0:33:59 | 0:34:03 | |
by choosing an absolute classic. | 0:34:03 | 0:34:06 | |
Today, we're asking you to make eight identical English muffins. | 0:34:06 | 0:34:11 | |
Now what we are looking for is an even bake, a chewy texture | 0:34:11 | 0:34:15 | |
and light air holes in the actual crumb texture. | 0:34:15 | 0:34:19 | |
-On your marks... -Get set... -Bake! | 0:34:19 | 0:34:21 | |
The only thing that'll help me on this | 0:34:24 | 0:34:26 | |
is the fact that I know what the end result should be like. | 0:34:26 | 0:34:28 | |
This is a journey into the unknown. | 0:34:28 | 0:34:30 | |
I have made them before, but they were a complete disaster. | 0:34:32 | 0:34:35 | |
My husband still ate them, though, bless him. | 0:34:35 | 0:34:37 | |
Paul's traditional English muffin is toasted on a griddle | 0:34:39 | 0:34:43 | |
until golden brown. | 0:34:43 | 0:34:45 | |
Right, Mary. English muffins. | 0:34:45 | 0:34:48 | |
I promise you, they are a great favourite of mine. | 0:34:48 | 0:34:50 | |
They are one of my favourites. | 0:34:50 | 0:34:52 | |
I've been making them for years in hotels, you know - | 0:34:52 | 0:34:54 | |
English muffin for breakfast, eggs Benedict. Very classic. | 0:34:54 | 0:34:57 | |
I'll show you how to make them. Fairly straightforward. | 0:34:57 | 0:35:00 | |
I need to weigh up the ingredients and I'll do this one by hand. | 0:35:00 | 0:35:03 | |
-So can I have 300g of strong bread flour, please? -Right. | 0:35:03 | 0:35:07 | |
I'm using strong bread flour again - | 0:35:07 | 0:35:08 | |
I want that gluten, I want that protein, | 0:35:08 | 0:35:10 | |
I want that rise, I want that power that the flour will give me. | 0:35:10 | 0:35:13 | |
-Any time today, Mary, will be great. -I just am careful. | 0:35:18 | 0:35:22 | |
300 - thank you very much indeed. | 0:35:22 | 0:35:24 | |
I'm just going to crack one small egg into that as well. | 0:35:24 | 0:35:26 | |
Add 6g of yeast and 6g of salt on opposite sides of the bowl. | 0:35:28 | 0:35:33 | |
Can I have 15g of caster sugar | 0:35:34 | 0:35:36 | |
and 15g of softened butter, please? | 0:35:36 | 0:35:39 | |
You will need up to about 200ml of full-fat milk. | 0:35:41 | 0:35:45 | |
Now what you do is you start off by pouring the milk into the middle. | 0:35:45 | 0:35:50 | |
Hands in. Just turn it round with your hand first, | 0:35:51 | 0:35:54 | |
break that egg up. | 0:35:54 | 0:35:56 | |
You can see that needs more of that milk, | 0:35:56 | 0:35:58 | |
so you add a little bit at a time and you begin to crush it | 0:35:58 | 0:36:03 | |
and it begins to absorb all that flour. | 0:36:03 | 0:36:05 | |
You're choosing milk as your liquid and not water. | 0:36:05 | 0:36:09 | |
It gives it a slightly denser structure | 0:36:09 | 0:36:12 | |
and alters the flavour slightly as well. | 0:36:12 | 0:36:14 | |
Milk will tend to sit on the dough and it's not going to go "boom!" | 0:36:14 | 0:36:17 | |
like a bread would and bloom in the oven. | 0:36:17 | 0:36:20 | |
The acid in the milk actually slows the yeast down a little bit. | 0:36:20 | 0:36:23 | |
But it adds to the flavour. | 0:36:23 | 0:36:24 | |
Because I've got eggs in there and butter, | 0:36:24 | 0:36:26 | |
I'm actually going to use flour on the bench instead of olive oil. | 0:36:26 | 0:36:29 | |
If you use olive oil with the egg and the butter, | 0:36:29 | 0:36:31 | |
you'll see all the white come out of it, | 0:36:31 | 0:36:33 | |
it'll emulsify too much. | 0:36:33 | 0:36:34 | |
What I'm going to do is just mix all those ingredients together. | 0:36:34 | 0:36:38 | |
Incorporate all the butter and then begin to roll up the dough. | 0:36:39 | 0:36:45 | |
Knead the dough for ten minutes until it becomes smooth and silky. | 0:36:49 | 0:36:53 | |
It's just to make sure | 0:36:53 | 0:36:55 | |
that I've got some gluten building up in there as well. | 0:36:55 | 0:36:58 | |
The technique is heel of the palm, fingers and roll it up. | 0:36:58 | 0:37:02 | |
Heel of the palm, fingers and roll it up. | 0:37:02 | 0:37:05 | |
Now you can see already how smooth that's gone | 0:37:05 | 0:37:08 | |
just in the time that I've done it. | 0:37:08 | 0:37:09 | |
In a bowl. | 0:37:09 | 0:37:10 | |
-You don't flour the bowl or grease the bowl? -Don't need to. | 0:37:10 | 0:37:13 | |
And what I'm going to do now is give it a bit of rest time. | 0:37:13 | 0:37:16 | |
It's important that you give it this rest time | 0:37:16 | 0:37:18 | |
because if you don't, it'll have no flavour. | 0:37:18 | 0:37:22 | |
The flavour comes from the proving of the dough itself. | 0:37:22 | 0:37:25 | |
Cover it up and then leave it for about half an hour | 0:37:28 | 0:37:31 | |
just to activate it - and it will grow. | 0:37:31 | 0:37:33 | |
Look at the size of that. | 0:37:40 | 0:37:41 | |
That's actually been just under an hour, it's taken an hour. | 0:37:41 | 0:37:44 | |
-That was in a warming drawer? -A warming drawer. | 0:37:44 | 0:37:46 | |
So if they were just proving in a warm kitchen, | 0:37:46 | 0:37:49 | |
that would take about one and a half times as long, wouldn't it? | 0:37:49 | 0:37:52 | |
Yeah, it'd probably take an hour and a half. | 0:37:52 | 0:37:54 | |
-But it would give the same results. -Exact same result, yes. | 0:37:54 | 0:37:56 | |
What I'm going to do is gently lift out the dough. | 0:37:56 | 0:37:58 | |
You can see it collapses down to nothing again, | 0:37:58 | 0:38:01 | |
and then gently just shape it into a rough ball. | 0:38:01 | 0:38:04 | |
I've got semolina and flour. | 0:38:04 | 0:38:06 | |
Again, the semolina is just a bit of grit | 0:38:06 | 0:38:09 | |
cos what we're going to do is put this on a bake stone to bake it | 0:38:09 | 0:38:12 | |
and then the grit will just rise it slightly off the hot plate | 0:38:12 | 0:38:16 | |
and stop it from burning too much. | 0:38:16 | 0:38:17 | |
It's a little bit of protection. | 0:38:17 | 0:38:19 | |
I'm going to roll it out to roughly the thickness | 0:38:19 | 0:38:22 | |
of about an inch. | 0:38:22 | 0:38:23 | |
Just gently pat it, relax it, | 0:38:24 | 0:38:26 | |
cos if you don't relax it, when you cut it, it will shrink in. | 0:38:26 | 0:38:29 | |
We're looking for eight of these, so we start here, | 0:38:29 | 0:38:33 | |
cut straight down, twist. | 0:38:33 | 0:38:35 | |
So you twist... | 0:38:35 | 0:38:37 | |
And twist... | 0:38:39 | 0:38:40 | |
Once the first four muffins have been cut out, | 0:38:46 | 0:38:49 | |
gently re-roll the dough to the same depth | 0:38:49 | 0:38:51 | |
and cut out again. | 0:38:51 | 0:38:52 | |
Repeat the process until there are eight muffins. | 0:39:00 | 0:39:03 | |
So the secret is to get them all at the same height at this stage. | 0:39:03 | 0:39:07 | |
Yeah, exactly. | 0:39:07 | 0:39:09 | |
Grab your muffins. | 0:39:09 | 0:39:12 | |
Just place them carefully onto a tray, | 0:39:12 | 0:39:14 | |
because these have now got to prove up. | 0:39:14 | 0:39:17 | |
Leave the muffins somewhere warm and prove for 30 minutes | 0:39:17 | 0:39:20 | |
until they spring back when touched. | 0:39:20 | 0:39:23 | |
There we go. These guys have been resting. | 0:39:24 | 0:39:26 | |
Now you can see, they're full of air. | 0:39:26 | 0:39:29 | |
You see? They bounce back. Feel them. | 0:39:29 | 0:39:32 | |
They've sort of got a skin across the top. | 0:39:32 | 0:39:35 | |
Push the sides, you can see there's resistance. | 0:39:35 | 0:39:37 | |
They're very delicate. | 0:39:37 | 0:39:39 | |
What you've got here is the hot plate. | 0:39:39 | 0:39:41 | |
-So that's not greased? -No, you don't need to. | 0:39:41 | 0:39:43 | |
What's happened is you've got semolina | 0:39:43 | 0:39:45 | |
on the bottom of these muffins | 0:39:45 | 0:39:48 | |
and that will prevent them from sticking on there. | 0:39:48 | 0:39:50 | |
What's happening now, the yeast is in there, | 0:39:50 | 0:39:53 | |
the yeast is going to become highly active | 0:39:53 | 0:39:54 | |
because there's heat underneath baking it. | 0:39:54 | 0:39:57 | |
There's nothing on the top | 0:39:57 | 0:39:58 | |
so the top can freely grow, which is what's going to happen. | 0:39:58 | 0:40:02 | |
But treat it and think of it like a salmon. | 0:40:02 | 0:40:04 | |
You know when you cook a salmon fillet | 0:40:04 | 0:40:06 | |
and you place it on a frying pan, | 0:40:06 | 0:40:08 | |
and you see the way it cooks halfway up... | 0:40:08 | 0:40:11 | |
Halfway. ..and then you flip it, and then it meets in the middle, | 0:40:11 | 0:40:14 | |
and then you have a beautifully-cooked salmon. | 0:40:14 | 0:40:16 | |
Exactly the same method for this | 0:40:16 | 0:40:17 | |
If you haven't got such a thing as a plate like that, | 0:40:17 | 0:40:20 | |
-you could use a very heavy frying pan. -Yes. | 0:40:20 | 0:40:25 | |
Put in a frying pan, on high, pop it in there, | 0:40:25 | 0:40:27 | |
and it will do exactly the same. | 0:40:27 | 0:40:29 | |
Each side needs five to six minutes, | 0:40:29 | 0:40:31 | |
but, despite being straightforward, | 0:40:31 | 0:40:33 | |
this didn't stop the bakers being confounded. | 0:40:33 | 0:40:37 | |
It's a bit of an unknown quantity, this bit. | 0:40:37 | 0:40:39 | |
That's just not meant to happen! | 0:40:41 | 0:40:43 | |
Urgh! | 0:40:43 | 0:40:45 | |
I'm thinking a long, slow griddle. | 0:40:45 | 0:40:48 | |
I think they're going to take quite a long time to cook | 0:40:48 | 0:40:51 | |
Oh, that one's sizzling a bit. I don't know what happened there. | 0:40:51 | 0:40:54 | |
I'm in danger of overcooking them, | 0:40:54 | 0:40:56 | |
but I really don't want them to be doughy in the middle. | 0:40:56 | 0:41:00 | |
Argh! How do you know?! How do you know?! | 0:41:00 | 0:41:05 | |
Not quite an even bake, is it? | 0:41:05 | 0:41:06 | |
That one there is still showing a bit of the yellow. | 0:41:06 | 0:41:10 | |
That's it. Best I can do. | 0:41:11 | 0:41:13 | |
They do look good. | 0:41:16 | 0:41:18 | |
Every one exactly the same size, same rise. | 0:41:18 | 0:41:23 | |
-Can we have a taste? -Nope. | 0:41:23 | 0:41:25 | |
Why not? | 0:41:25 | 0:41:26 | |
The main reason why you can't eat them now is because they're | 0:41:26 | 0:41:29 | |
still warm, they're still doughy inside, so, if you eat them, | 0:41:29 | 0:41:31 | |
they'll give you really bad indigestion, | 0:41:31 | 0:41:33 | |
-so you need to leave them to cool first. -How long? | 0:41:33 | 0:41:36 | |
-About an hour, hour and a half. -I'll be back. | 0:41:36 | 0:41:38 | |
There they are, then, Mary. | 0:41:42 | 0:41:44 | |
You can smell them, can't you? | 0:41:44 | 0:41:45 | |
They're still just off-warm, so they're just cool enough now to eat. | 0:41:45 | 0:41:50 | |
They look absolutely beautiful. | 0:41:50 | 0:41:51 | |
English muffins are quite my most favourite. | 0:41:51 | 0:41:53 | |
Oh, lovely. | 0:41:53 | 0:41:55 | |
Oh, yes. | 0:41:55 | 0:41:57 | |
Beautiful colour, top and bottom. | 0:41:57 | 0:41:59 | |
The texture - it's open enough, it's got lots of flavour, | 0:42:01 | 0:42:05 | |
it's got that beautiful dark colour on the top and the bottom, | 0:42:05 | 0:42:08 | |
and it's baked all the way through. | 0:42:08 | 0:42:10 | |
It's got everything. | 0:42:10 | 0:42:11 | |
It doesn't really need anything on it, at all, | 0:42:11 | 0:42:14 | |
just a good butter on top. | 0:42:14 | 0:42:15 | |
So good. In fact, I'm going to have some more. | 0:42:15 | 0:42:18 | |
Maybe an egg...with a hollandaise sauce, | 0:42:18 | 0:42:21 | |
and a little bit of bacon. | 0:42:21 | 0:42:24 | |
Now Paul gives us his quick tip on how to shape a country loaf. | 0:42:24 | 0:42:28 | |
This took me a while to learn how to do properly, | 0:42:29 | 0:42:32 | |
but I'm going to show you. | 0:42:32 | 0:42:34 | |
I was let into this secret about two years into my baking career. | 0:42:34 | 0:42:37 | |
You need to cut off a third like that. | 0:42:37 | 0:42:40 | |
There's the top, there's the bottom. | 0:42:40 | 0:42:42 | |
Roll it up and then shape it round. | 0:42:43 | 0:42:46 | |
Using the heel of your palm, and shaping into the table. | 0:42:47 | 0:42:50 | |
Pat down one side. | 0:42:50 | 0:42:51 | |
Get the other piece, place it on top. | 0:42:54 | 0:42:57 | |
Push it down quite firmly. | 0:42:57 | 0:42:59 | |
Bit of flour on the top of that. | 0:42:59 | 0:43:02 | |
Fingers right the way through till you feel the bench underneath. | 0:43:02 | 0:43:04 | |
Get your knife, | 0:43:04 | 0:43:06 | |
cut all the way around. Quite deep. | 0:43:06 | 0:43:10 | |
Place it on your bench, | 0:43:10 | 0:43:11 | |
finger in, and the cuts, as you see, will open up, | 0:43:11 | 0:43:14 | |
goes into an oven and makes that cottage loaf beautifully crispy. | 0:43:14 | 0:43:19 | |
Now you've got to try it. | 0:43:19 | 0:43:20 | |
For the first time ever, Mary and Paul are going to | 0:43:28 | 0:43:30 | |
make their take on a Showstopper - making the chocolate creation cake | 0:43:30 | 0:43:35 | |
that they set the bakers in their first week in the tent. | 0:43:35 | 0:43:38 | |
It had to be big and bold, with beautiful chocolate decoration. | 0:43:38 | 0:43:43 | |
We are looking for a magnificent chocolate cake. | 0:43:43 | 0:43:46 | |
We want you to go cocoa loco. | 0:43:46 | 0:43:48 | |
We want tiers, if you like, it can be a novelty cake... | 0:43:48 | 0:43:50 | |
The judges would love you to use at least two types of chocolate | 0:43:50 | 0:43:55 | |
to decorate your cakes. | 0:43:55 | 0:43:56 | |
-So, on your marks... -Get set... | 0:43:56 | 0:43:58 | |
BOTH: Bake! | 0:43:58 | 0:44:00 | |
Mary and Paul were looking for them to demonstrate their creativity... | 0:44:01 | 0:44:04 | |
I'm just going to pick off individual thyme leaves | 0:44:04 | 0:44:07 | |
and scatter them over the top of my baking parchment. | 0:44:07 | 0:44:10 | |
..a real attention to detail... | 0:44:10 | 0:44:12 | |
I want that richness from the chocolate, and then you get | 0:44:12 | 0:44:15 | |
a burst of raspberry to cut through that. | 0:44:15 | 0:44:17 | |
..and incredible chocolate decoration skills. | 0:44:17 | 0:44:20 | |
Success! | 0:44:20 | 0:44:22 | |
But not everything went according to plan. | 0:44:22 | 0:44:24 | |
We've got about an hour left, and I need more than an hour to | 0:44:26 | 0:44:28 | |
even finish with any semblance of a cake. | 0:44:28 | 0:44:31 | |
Mary and Paul are going to make a spectacular | 0:44:33 | 0:44:36 | |
three-tiered chocolate gateaux, | 0:44:36 | 0:44:38 | |
decorated with three types of chocolate. | 0:44:38 | 0:44:41 | |
So, on to our Showstopper cake. | 0:44:41 | 0:44:44 | |
We've chosen a really lovely chocolate cake. | 0:44:44 | 0:44:47 | |
It's got to be bold and beautiful, so I thought three layers, | 0:44:47 | 0:44:50 | |
three tiers of chocolate, a white chocolate ganache. | 0:44:50 | 0:44:55 | |
And you're quite good at tempering chocolate - | 0:44:55 | 0:44:57 | |
we'll do a design around the outside. | 0:44:57 | 0:44:59 | |
-OK. -Now, this cake is something I've been making for years. | 0:44:59 | 0:45:02 | |
I call it my chocolate fudge cake. | 0:45:02 | 0:45:04 | |
It's a very good base for a cake, it's lovely and moist, | 0:45:04 | 0:45:07 | |
it's really chocolaty, | 0:45:07 | 0:45:09 | |
and I find, to make a good chocolate flavour, you should use cocoa. | 0:45:09 | 0:45:14 | |
So, if you could measure me 125g of cocoa, | 0:45:14 | 0:45:18 | |
and that gives a strong chocolate flavour. | 0:45:18 | 0:45:21 | |
Into the cocoa, stir 200ml of boiling water. | 0:45:24 | 0:45:27 | |
And it should be a thick paste. | 0:45:29 | 0:45:31 | |
Add six large eggs, 100ml of milk, | 0:45:33 | 0:45:37 | |
350g of self-raising flour, | 0:45:37 | 0:45:39 | |
and a tablespoon of baking powder. | 0:45:39 | 0:45:42 | |
-That is... There you are. -One tablespoon... | 0:45:43 | 0:45:45 | |
15 mill, one tablespoon... | 0:45:45 | 0:45:47 | |
-One tablespoon, OK... -But... | 0:45:47 | 0:45:48 | |
-I've never heard of it... -Level it. -I'm doing it now! | 0:45:48 | 0:45:51 | |
What are you like? | 0:45:51 | 0:45:53 | |
Nagging. Nagging. I'm seeking perfection. | 0:45:53 | 0:45:55 | |
Add 550g of caster sugar and 200g of softened butter. | 0:45:58 | 0:46:03 | |
So, down with the top. | 0:46:03 | 0:46:04 | |
I'm going to speed that up for a moment. | 0:46:04 | 0:46:07 | |
Mary's all-in-one method, | 0:46:07 | 0:46:09 | |
using extra baking powder, means you only need to do | 0:46:09 | 0:46:12 | |
one mix of the ingredients to guarantee you | 0:46:12 | 0:46:14 | |
a rich, chocolaty sponge. | 0:46:14 | 0:46:16 | |
So, what are you looking for when you're mixing it? | 0:46:16 | 0:46:18 | |
What sort of consistency and texture? | 0:46:18 | 0:46:20 | |
It's a soft dropping batter. | 0:46:20 | 0:46:23 | |
That looks right to me. | 0:46:24 | 0:46:25 | |
Can I just have a look at that inside? | 0:46:25 | 0:46:27 | |
It's such a nice colour. | 0:46:29 | 0:46:31 | |
Mary gets the perfect cake height | 0:46:32 | 0:46:35 | |
by filling two 20cm sandwich tins to halfway... | 0:46:35 | 0:46:39 | |
-It's a lovely mixture, isn't it? -It is. | 0:46:39 | 0:46:41 | |
..and one 10cm and one 15cm cake tin | 0:46:41 | 0:46:45 | |
to two thirds full. | 0:46:45 | 0:46:47 | |
The 20cm tins need 25 to 30 minutes, | 0:46:48 | 0:46:52 | |
the 10cm tin needs 35 to 40 minutes, | 0:46:52 | 0:46:57 | |
and the 15cm tin needs 45 to 50 minutes. | 0:46:57 | 0:47:02 | |
So, our fudge cakes are beautifully baked, | 0:47:02 | 0:47:04 | |
nice and level on top, and they need to be stone-cold. | 0:47:04 | 0:47:09 | |
I'm now going to make some white chocolate ganache. | 0:47:09 | 0:47:12 | |
Now, that can be very tricky to make, | 0:47:12 | 0:47:14 | |
but I've evolved a recipe that is foolproof. | 0:47:14 | 0:47:19 | |
I've got 300ml of double cream here. | 0:47:19 | 0:47:22 | |
Pour the cream in a pan and heat until it's hand hot. | 0:47:22 | 0:47:25 | |
Then break up 400g of white chocolate. | 0:47:25 | 0:47:28 | |
I'm not accounting for any that you might eat en route. | 0:47:28 | 0:47:31 | |
Add to the pan and stir until it's dissolved. | 0:47:31 | 0:47:35 | |
You see, I've still got my hand here, touching the side of the pan, | 0:47:35 | 0:47:40 | |
so you realise it's not getting too hot. | 0:47:40 | 0:47:42 | |
Because of its high fat content, | 0:47:42 | 0:47:43 | |
white chocolate can easily split, so be careful. | 0:47:43 | 0:47:47 | |
As soon as the chocolate is fully melted, | 0:47:47 | 0:47:49 | |
pour into a bowl and let it set in the fridge. | 0:47:49 | 0:47:52 | |
Going to get that last little drop out. | 0:47:52 | 0:47:56 | |
-Looks like curd, doesn't it, at this stage? -It's lovely. | 0:47:56 | 0:47:59 | |
So, that needs to get absolutely cold. | 0:47:59 | 0:48:01 | |
Once cooled, beat it into 300g of cream cheese, | 0:48:05 | 0:48:09 | |
a spoonful at a time. | 0:48:09 | 0:48:10 | |
Do you want to mix, and I'll put it in? | 0:48:10 | 0:48:12 | |
-I think I'd rather you mixed and I put it in. -Ah, OK, then! | 0:48:12 | 0:48:15 | |
Now, that looks absolutely perfect. The consistency that we want. | 0:48:21 | 0:48:24 | |
Look, it's just sort of spreadable. | 0:48:24 | 0:48:27 | |
-Yep. -And we'll be able to get a nice finish to that cake. | 0:48:27 | 0:48:30 | |
Working with chocolate is easy, | 0:48:30 | 0:48:32 | |
just as long as you follow some simple rules. | 0:48:32 | 0:48:35 | |
But, as our bakers discovered, | 0:48:35 | 0:48:38 | |
just one mistake, and things could get very sticky. | 0:48:38 | 0:48:41 | |
-I'm behind... -Yep. | 0:48:41 | 0:48:44 | |
-..stressed... -Yep. | 0:48:44 | 0:48:46 | |
..slightly doolally. | 0:48:46 | 0:48:48 | |
These are optimal conditions for Bake Off. | 0:48:48 | 0:48:50 | |
My ganache has gone wrong. | 0:48:50 | 0:48:52 | |
This is meant to be a lot more solid than it is. | 0:48:52 | 0:48:54 | |
As you can see, it's very runny. | 0:48:54 | 0:48:56 | |
There's no way this will set in time. | 0:48:56 | 0:48:58 | |
Leave the rest up to the one up there. | 0:48:58 | 0:49:01 | |
Well, and Paul Hollywood and Mary Berry. | 0:49:01 | 0:49:04 | |
I tried the chocolate stripe cigars a few times, | 0:49:06 | 0:49:09 | |
with no success whatsoever. | 0:49:09 | 0:49:11 | |
I tried it the other day and it worked, so I'm going with it... | 0:49:11 | 0:49:15 | |
on the strength of that one trial. | 0:49:15 | 0:49:18 | |
Ah-ha! | 0:49:22 | 0:49:23 | |
Those have worked really well. Are you pleased? | 0:49:23 | 0:49:26 | |
They're all right. You can tell the ones that have tempered better. | 0:49:26 | 0:49:29 | |
You've got a tiny temper there. | 0:49:29 | 0:49:31 | |
These are hopefully going to sit on... | 0:49:31 | 0:49:33 | |
This is really nerve-racking. | 0:49:33 | 0:49:36 | |
Chocolate tempering needn't be nerve-racking, | 0:49:36 | 0:49:39 | |
or so Paul says... | 0:49:39 | 0:49:40 | |
Basically, what we're going to do is build a collar | 0:49:40 | 0:49:43 | |
to go around the outside of your chocolate cake. | 0:49:43 | 0:49:46 | |
Tempering is the process of heating and cooling chocolate | 0:49:46 | 0:49:49 | |
to create a high shine and a good snap. | 0:49:49 | 0:49:52 | |
Once it's melted, we take it up to 47. | 0:49:52 | 0:49:54 | |
Once it reaches 47, I'll just take it off the heat, | 0:49:54 | 0:49:57 | |
and then it needs to cool down to 31. | 0:49:57 | 0:49:59 | |
At 31 degrees C, you can then pipe it, do something with it, | 0:49:59 | 0:50:03 | |
and then it will set. | 0:50:03 | 0:50:04 | |
Tempering creates new small crystals in the chocolate, | 0:50:04 | 0:50:07 | |
that gives it its professional-looking finish. | 0:50:07 | 0:50:10 | |
Nearly there. 46. | 0:50:10 | 0:50:12 | |
Going over 47 degrees risks burning the chocolate, | 0:50:12 | 0:50:15 | |
making it lumpy and bitter. | 0:50:15 | 0:50:18 | |
47. And off it comes. | 0:50:18 | 0:50:20 | |
Rest of the buttons will go in there, | 0:50:20 | 0:50:23 | |
and we need to cool that down to 31. | 0:50:23 | 0:50:26 | |
Paul's using the seeding method of tempering, | 0:50:26 | 0:50:29 | |
adding cold chocolate. | 0:50:29 | 0:50:30 | |
It's like adding ice cubes to your gin and tonic. | 0:50:30 | 0:50:32 | |
-Do you remember that, Mary? -I do, very well. | 0:50:32 | 0:50:34 | |
There's no sign of any now. | 0:50:34 | 0:50:36 | |
If you look at that now, it's just dropped below 31, | 0:50:37 | 0:50:40 | |
so we're now good to go. | 0:50:40 | 0:50:42 | |
Pipe directly on to acetate, which has been marked out | 0:50:46 | 0:50:49 | |
to the height of the collar. | 0:50:49 | 0:50:51 | |
And what sort of shop would sell acetate? | 0:50:51 | 0:50:53 | |
-Model shops would have it. -Model shops. | 0:50:53 | 0:50:56 | |
Acetate provides a flexible template for your tempered chocolate, | 0:50:56 | 0:51:00 | |
allowing you to wrap it around the cake. | 0:51:00 | 0:51:02 | |
Literally just doing circles... | 0:51:02 | 0:51:04 | |
Excuse me, Mary. | 0:51:06 | 0:51:08 | |
And then, once I've done that, I'm going to strengthen it | 0:51:08 | 0:51:12 | |
by just going over the bottom bit a little bit thicker, you know? | 0:51:12 | 0:51:15 | |
Because what we don't want to do is see this thing collapse. | 0:51:15 | 0:51:18 | |
Can you straighten out that bit of acetate for me, please? | 0:51:22 | 0:51:25 | |
That's it, thank you. Just to flatten it down a bit. | 0:51:25 | 0:51:28 | |
You can do anything on acetate. You could do someone's name... | 0:51:28 | 0:51:30 | |
Mary... | 0:51:30 | 0:51:32 | |
You don't need any help with the spelling? | 0:51:35 | 0:51:37 | |
I've got a long way to go, you know, | 0:51:37 | 0:51:40 | |
but I'll still be here to keep an eye on you. | 0:51:40 | 0:51:42 | |
The piped chocolate needs to be left to set at room temperature. | 0:51:42 | 0:51:47 | |
Time to assemble the cakes. | 0:51:47 | 0:51:49 | |
-They feel lovely and squidgy and fresh. -Yes, they do. | 0:51:49 | 0:51:53 | |
-These are quite soft at the edge... -They are. | 0:51:53 | 0:51:55 | |
..which is as they should be. | 0:51:55 | 0:51:57 | |
Slice in half the 10cm and the 15cm cakes. | 0:51:57 | 0:52:01 | |
Sawing action, backwards and forwards. | 0:52:01 | 0:52:04 | |
So, we've got a bowl full of icing here. | 0:52:05 | 0:52:07 | |
Half will do to cover the whole cake. | 0:52:07 | 0:52:10 | |
-And the rest will do to sandwich the layers. -OK. | 0:52:10 | 0:52:14 | |
-It spreads beautifully, doesn't it? -It does. | 0:52:14 | 0:52:16 | |
Sandwich each layer together. | 0:52:16 | 0:52:19 | |
This is going to taste good, Mary, I just know it is. | 0:52:19 | 0:52:22 | |
Then we have our little... | 0:52:22 | 0:52:24 | |
I've been just a little too generous there, haven't I? | 0:52:24 | 0:52:27 | |
Now we come to the assembly. | 0:52:30 | 0:52:32 | |
Heated and sieved apricot jam is used to stick the cakes together. | 0:52:33 | 0:52:38 | |
Right, that's on top. | 0:52:38 | 0:52:39 | |
Also known as masking jam, it helps prevent the crumbs | 0:52:39 | 0:52:43 | |
from getting into the icing. | 0:52:43 | 0:52:45 | |
So, I'm going to start here... | 0:52:45 | 0:52:47 | |
Take your time to ensure your icing is even. | 0:52:47 | 0:52:50 | |
Paul, this is taking me a long time, because it's very, very fresh to do. | 0:52:50 | 0:52:53 | |
How about you starting on the other side? | 0:52:53 | 0:52:56 | |
-I'll try. -We'll put the bowl between us. | 0:52:56 | 0:52:58 | |
But, for our bakers, as time ran out, | 0:53:03 | 0:53:05 | |
icing was the least of their worries. | 0:53:05 | 0:53:08 | |
It's not going to stay, that is not going to stay. | 0:53:10 | 0:53:13 | |
Um... | 0:53:13 | 0:53:15 | |
No, I am not very organised, at this point. | 0:53:15 | 0:53:17 | |
It's not cold enough yet, and I'm worried. | 0:53:19 | 0:53:21 | |
OK, bakers, that's one minute left. | 0:53:21 | 0:53:24 | |
Come on, come on. | 0:53:25 | 0:53:28 | |
It hasn't worked. | 0:53:28 | 0:53:29 | |
It would not be a Bake Off squirrel without a pair of hazelnuts. | 0:53:31 | 0:53:34 | |
There we go. | 0:53:34 | 0:53:35 | |
Please don't break. Please don't break. | 0:53:36 | 0:53:39 | |
Oh, you son of a...! | 0:53:39 | 0:53:41 | |
So, I'm just finishing that off. So, that's fine. | 0:53:49 | 0:53:52 | |
It's all ready for your beautiful finish. | 0:53:52 | 0:53:55 | |
What we'll do is start one side here, | 0:53:55 | 0:54:00 | |
feed this... | 0:54:00 | 0:54:01 | |
I'm going in a bit blind. Am I still on target there? | 0:54:01 | 0:54:04 | |
You're on target and you're level. | 0:54:04 | 0:54:06 | |
Put the bottom one on now. | 0:54:07 | 0:54:10 | |
Gently coax it round. | 0:54:10 | 0:54:14 | |
What I'm going to do is just gently peel off... | 0:54:14 | 0:54:20 | |
Got to be careful... | 0:54:20 | 0:54:21 | |
It's looking good. | 0:54:25 | 0:54:28 | |
I feel like giving you a big clap. | 0:54:28 | 0:54:30 | |
If you don't have a thermometer, | 0:54:30 | 0:54:31 | |
Mary has a simple tip to produce elegant chocolate curls. | 0:54:31 | 0:54:35 | |
I've been doing a bit of experimenting, | 0:54:35 | 0:54:37 | |
and I find a combination of half chocolate cake covering | 0:54:37 | 0:54:41 | |
and half a less expensive chocolate, | 0:54:41 | 0:54:46 | |
with about cocoa solids between 35 and 40, | 0:54:46 | 0:54:50 | |
that is put in a bowl over hot water, | 0:54:50 | 0:54:53 | |
melted together, and then poured out like that... | 0:54:53 | 0:54:56 | |
And then, if you take a cheese parer... | 0:54:56 | 0:54:59 | |
This one was bought for £1.50. | 0:54:59 | 0:55:02 | |
And then you just drag it across the top. | 0:55:02 | 0:55:05 | |
I think that's rather pretty, with a little pleating on it. | 0:55:05 | 0:55:08 | |
I like that one, yes. | 0:55:08 | 0:55:09 | |
So, press it down really, really hard. | 0:55:09 | 0:55:11 | |
Give it a little wriggle... | 0:55:11 | 0:55:13 | |
Really big, bold rolls. | 0:55:13 | 0:55:17 | |
I think that you could put some on the top. | 0:55:17 | 0:55:21 | |
Just pile them up. | 0:55:21 | 0:55:22 | |
You're known for dusting flour all over the place with your hands. | 0:55:23 | 0:55:28 | |
I'll do it with icing sugar all over the top. | 0:55:28 | 0:55:31 | |
It just gives a little finish like snow. | 0:55:31 | 0:55:34 | |
Such a special occasion. | 0:55:34 | 0:55:36 | |
That, I think, is a true Showstopper. | 0:55:36 | 0:55:40 | |
That looks great. | 0:55:40 | 0:55:41 | |
That would certainly get through to the next round, | 0:55:41 | 0:55:44 | |
-and possibly even Star Baker. Well done, Mary. -Thank you. | 0:55:44 | 0:55:46 | |
Well, Paul, this is our Showstopper chocolate creation. | 0:55:56 | 0:56:00 | |
The snap on that chocolate is beautiful. | 0:56:00 | 0:56:04 | |
And you've got such a good shine from it. | 0:56:04 | 0:56:07 | |
-There's your piece. -Lovely. | 0:56:07 | 0:56:08 | |
I'm just going to get my knife in here. | 0:56:08 | 0:56:11 | |
Get myself a wedge, too. | 0:56:12 | 0:56:16 | |
Now for the eating. The sponge looks great. | 0:56:20 | 0:56:23 | |
I think it was right that we filled the middle of each one, | 0:56:23 | 0:56:26 | |
otherwise it would be too solid and chocolate... | 0:56:26 | 0:56:29 | |
Gosh, that white chocolate ganache goes really well | 0:56:31 | 0:56:35 | |
with the simple chocolate cake base. | 0:56:35 | 0:56:38 | |
So, you've got a sponge chocolate, you've got a ganache, | 0:56:38 | 0:56:41 | |
you've got tempered chocolate. | 0:56:41 | 0:56:42 | |
Three different types of chocolate going on in there, | 0:56:42 | 0:56:45 | |
and three different textures, | 0:56:45 | 0:56:47 | |
but, all together, the flavours work really well. | 0:56:47 | 0:56:49 | |
The bakers did a fantastic job, they reached great heights. | 0:56:49 | 0:56:53 | |
The standard has risen tremendously. | 0:56:53 | 0:56:56 | |
I think, the next time we're together, | 0:56:56 | 0:56:58 | |
we're going to start raising our standards, as well, | 0:56:58 | 0:57:01 | |
to show people exactly how they can do the Signatures, | 0:57:01 | 0:57:04 | |
the Technical, and the Showstoppers, to our level. | 0:57:04 | 0:57:07 | |
Not their level, our level. | 0:57:07 | 0:57:09 | |
I'll keep practising, Mr Hollywood | 0:57:09 | 0:57:11 | |
So will I! | 0:57:11 | 0:57:13 | |
Next time... | 0:57:16 | 0:57:17 | |
How about that? | 0:57:17 | 0:57:18 | |
..Mary and Paul take on five more of the tasks which they set the bakers. | 0:57:18 | 0:57:23 | |
The challenges get more difficult, | 0:57:23 | 0:57:26 | |
but Paul and I are here to show you every trick in the book. | 0:57:26 | 0:57:29 | |
Our judges will take us through each of the recipes, step by step... | 0:57:29 | 0:57:34 | |
If you do this, | 0:57:34 | 0:57:35 | |
all your baking at home will get better and better. I promise | 0:57:35 | 0:57:39 | |
..letting us in on all the secrets, to achieve outstanding results. | 0:57:39 | 0:57:44 | |
Do you think it's better than the shop-bought filo? | 0:57:44 | 0:57:47 | |
-Paul Hollywood's every time. -Good. | 0:57:47 | 0:57:50 | |
And Paul also shows us the trick to blind-baking pastry, | 0:57:50 | 0:57:54 | |
while Mary reveals a fun cake decorating tip for kids. | 0:57:54 | 0:57:58 | |
The children will have such fun doing this. | 0:57:58 | 0:58:00 | |
Join us next time for The Great British Bake Off Masterclass | 0:58:00 | 0:58:05 | |
It doesn't matter if it's hard, | 0:58:05 | 0:58:07 | |
it doesn't matter if it's got stages in, | 0:58:07 | 0:58:09 | |
follow us, we'll show you the correct way of doing it, | 0:58:09 | 0:58:11 | |
so you can impress all your friends. | 0:58:11 | 0:58:13 | |
Subtitles by Red Bee Media Ltd | 0:58:16 | 0:58:20 |