0:00:06 > 0:00:09- 'After weeks of tackling tempering...'- Ohh!
0:00:09 > 0:00:12'..panicking over petits fours and fighting filo...'
0:00:12 > 0:00:15I am defeating filo!
0:00:15 > 0:00:17'..those left in the Bake Off
0:00:17 > 0:00:20'were back in the tent to face more gruelling challenges.'
0:00:20 > 0:00:23I might as well be doing this entire challenge like this,
0:00:23 > 0:00:25because that is how much of an idea I have.
0:00:25 > 0:00:29'Every week the bakers were set three bakes -
0:00:29 > 0:00:34'the Signature bake that showcased their personality and creative flair...'
0:00:34 > 0:00:35I feel sick making this!
0:00:35 > 0:00:37'..the dreaded Technical,
0:00:37 > 0:00:41- 'where their intuition and baking know-how were under scrutiny...' - Oh!
0:00:41 > 0:00:45Of course, it says "bake..."
0:00:46 > 0:00:48What does that mean?
0:00:48 > 0:00:51'..and the Showstopper, where they had to dazzle
0:00:51 > 0:00:53'and the spectacular was rewarded.
0:00:55 > 0:00:58'And all this to impress our inscrutable judges,
0:00:58 > 0:01:01'Mary Berry and Paul Hollywood.'
0:01:01 > 0:01:03Well, these are burnt.
0:01:03 > 0:01:07Overcooked. Both of them.
0:01:07 > 0:01:11- Annoyingly, I really like it! - How painful to give a compliment!
0:01:11 > 0:01:14I have to say that that is absolutely beautiful.
0:01:16 > 0:01:19'But once again, it's their turn to take over the tent.
0:01:19 > 0:01:25'After causing havoc with breads, tarts and cakes...'
0:01:25 > 0:01:26I'll get my own back!
0:01:26 > 0:01:30'..Mary and Paul are back to show us their own delicious take
0:01:30 > 0:01:33'on traybakes, biscuits and sweet doughs.'
0:01:33 > 0:01:35The masterclass is for Mary and I to show you guys
0:01:35 > 0:01:37how to bake all the bakes yourselves.
0:01:37 > 0:01:41I love baking, I want you to have that passion, as well.
0:01:41 > 0:01:46But the hard bit for me is baking with Mary Berry. What's she going to say?!
0:01:46 > 0:01:49- Well...?- It feels very naughty
0:01:49 > 0:01:53and I'm enjoying every mouthful!
0:01:53 > 0:01:57'Coming up, Mary's family recipe for ginger-spiced traybake,
0:01:57 > 0:02:01'oozing with treacle and packed full of fresh stem ginger.
0:02:01 > 0:02:03'Tuile - the classic French biscuit,
0:02:03 > 0:02:07'creatively shaped and served with a rich chocolate mousse.
0:02:07 > 0:02:09'Paul's fun recipe for a tea loaf -
0:02:09 > 0:02:13'a fruit-filled giant iced bun, smothered in a rich icing.
0:02:13 > 0:02:17'The apricot couronne - an enriched dough,
0:02:17 > 0:02:21'filled, plaited and shaped into a sweet crown, fit for royalty.
0:02:21 > 0:02:25'And Paul's irresistible brioches tetes -
0:02:25 > 0:02:28'light, rich and buttery buns.
0:02:28 > 0:02:33'And finally, if you ever wondered how to make your own sourdough or churn your own butter,
0:02:33 > 0:02:36'Mary and Paul will show you how with their quick tips.'
0:02:36 > 0:02:40The aim is to do everything in great detail
0:02:40 > 0:02:45so, at home, everybody will be able to recreate what's been done on the Bake Off.
0:03:09 > 0:03:13'In week five of the Bake Off, it was time for traybakes and biscuits.
0:03:13 > 0:03:15'Mary set a Signature Challenge
0:03:15 > 0:03:18'that gave the bakers an opportunity to show off their precision,
0:03:18 > 0:03:20'prowess with flavour
0:03:20 > 0:03:23'and their own distinct baking personality.'
0:03:25 > 0:03:26For this Signature Challenge,
0:03:26 > 0:03:30we'd like you to make your favourite traybakes.
0:03:30 > 0:03:33This could be brownies, blondies, rocky roads,
0:03:33 > 0:03:37and because there's a recession on, millionaire shortbreads have been downgraded to a penny crunch.
0:03:37 > 0:03:43Paul and Mary have said the pieces should be identical in size
0:03:43 > 0:03:46and everything you make should be from scratch.
0:03:46 > 0:03:50- So on your marks...- Get set... - BOTH: Bake!
0:03:51 > 0:03:55I'm making hazelnut and chocolate brownies.
0:03:55 > 0:03:58It's something that I make often at home.
0:03:58 > 0:04:01I've just pimped them up a bit, so I've added the cherries.
0:04:01 > 0:04:04It's an almond sponge in the bottom,
0:04:04 > 0:04:07and then it has a mixture of three berries,
0:04:07 > 0:04:10which is blueberries, raspberries and blackberries.
0:04:10 > 0:04:14I've got dried sour cherries, I've got some maraschino cherries just for colour.
0:04:14 > 0:04:17I've also got some normal glace cherries.
0:04:17 > 0:04:19Inside I'm using black cherry
0:04:19 > 0:04:22and damsons, which have a good kind of fruity, berry flavour.
0:04:25 > 0:04:30'But Mary's signature traybake is a spiced treacle and ginger cake,
0:04:30 > 0:04:32'topped with a delicious ginger icing.'
0:04:32 > 0:04:37When we gave them that challenge, it was deliberately, for us, we think simple,
0:04:37 > 0:04:39but it had to be perfect, didn't it?
0:04:39 > 0:04:42It had to be level, all the sides had to be uniform. It was about consistency.
0:04:42 > 0:04:45I am going to do a family favourite that I've been brought up with.
0:04:45 > 0:04:49It's a treacle-spiced ginger traybake.
0:04:49 > 0:04:50It is delicious.
0:04:50 > 0:04:53Where did this recipe come from? Is this your recipe?
0:04:53 > 0:04:56This was my mother's. She made it many years ago.
0:04:56 > 0:04:58What decade are we talking about?
0:04:58 > 0:05:02- Or what century?- I think she would have done this in the '60s.
0:05:02 > 0:05:05- 1860s?- 1960s!
0:05:05 > 0:05:07Well, Mum died at 105...
0:05:07 > 0:05:11- 1760s! - ..and she was always a great baker.
0:05:11 > 0:05:13It started off as a Victoria sandwich,
0:05:13 > 0:05:17then she added some treacle to it, which gave it a real richness.
0:05:17 > 0:05:21We were often given a stem ginger at Christmastime
0:05:21 > 0:05:23and nobody really ate it,
0:05:23 > 0:05:27so she chopped it up and put it in the traybake, and I've been doing it ever since.
0:05:27 > 0:05:31I'm going to take the eggs first, put the eggs in the bowl,
0:05:31 > 0:05:34because I find that if you put the eggs in the bowl,
0:05:34 > 0:05:38- as you mix it, it's damp underneath and it goes in more smoothly.- Yes.
0:05:38 > 0:05:41- Four eggs, if I may.- Four.
0:05:42 > 0:05:46'Add 225 grams of baking spread.'
0:05:46 > 0:05:50If you want to use butter, you can use butter, but that should be softened.
0:05:50 > 0:05:54'In a separate bowl, add 300 grams of self-raising flour
0:05:54 > 0:05:56'and two level teaspoons of baking powder.'
0:05:56 > 0:06:01It's the all-in-one method. You do everything in the bowl and you don't mix it for long.
0:06:01 > 0:06:06'Add one teaspoon of mixed spice, one teaspoon of allspice
0:06:06 > 0:06:09'and 175 grams of light muscovado sugar.'
0:06:09 > 0:06:12Sometimes light muscovado sugar,
0:06:12 > 0:06:16- when you leave it on the shelf, it gets a bit solid.- Yes.
0:06:16 > 0:06:17So put it in the microwave,
0:06:17 > 0:06:22switching it on and off on full power until it becomes soft and not lumpy.
0:06:22 > 0:06:26'Pour in 200 grams of black treacle.'
0:06:26 > 0:06:30- That's quite a lot, then, isn't it? - It is, but it's good.
0:06:30 > 0:06:34Don't be overgenerous with that, because if you do, it can dip.
0:06:35 > 0:06:39'Then add all these ingredients into the eggs and baking spread
0:06:39 > 0:06:41'and four tablespoons of milk.'
0:06:43 > 0:06:45If you can take out three bulbs of stem ginger...
0:06:45 > 0:06:48- Yes. - ..and chop it really, really finely.
0:06:48 > 0:06:50If you don't chop it finely,
0:06:50 > 0:06:54it will sink to the bottom of the traybake.
0:06:56 > 0:06:59- That's just perfect.- Is that OK? - Yes.
0:07:01 > 0:07:03So all that remains is for me to mix that.
0:07:03 > 0:07:08You could be doing this with a small hand whisk, if you prefer.
0:07:08 > 0:07:12It's very easy when you get something like treacle in the mixture
0:07:12 > 0:07:15- because you can see it's one colour. - Yes.
0:07:15 > 0:07:18- Shall I clear down for you, Mary? - Lovely.
0:07:19 > 0:07:22That's perfect. Now, the texture of that
0:07:22 > 0:07:27is what I would've called at college "soft dropping".
0:07:27 > 0:07:31Now, this I can tip into the tin, already prepared.
0:07:31 > 0:07:34I've got the oven ready,
0:07:34 > 0:07:36and I'm going to bake that at 160
0:07:36 > 0:07:39and it will take about 35 or 40 minutes.
0:07:39 > 0:07:42I've made this traybake absolutely level on top.
0:07:42 > 0:07:47I don't find that a well in the centre makes it rise evenly.
0:07:47 > 0:07:51- If you put it too near the top of the oven, it will rise to a peak.- Yes.
0:07:51 > 0:07:55But if you cook it lower down in the oven, you will get success.
0:07:55 > 0:07:58So there we are, in the oven.
0:07:59 > 0:08:04Don't be tempted to open the oven before about 30 minutes anyway,
0:08:04 > 0:08:06- because it would drop.- OK.
0:08:07 > 0:08:11'It's sometimes difficult to tell when dark cake mixes are cooked.
0:08:11 > 0:08:15'You'll know it's ready when the cake shrinks away from the side of the tin.'
0:08:16 > 0:08:20'With time ticking in the tent, getting the bake right was proving tricky.'
0:08:20 > 0:08:2430 minutes left of traybake madness.
0:08:24 > 0:08:2630 minutes to go.
0:08:26 > 0:08:29It's still quite soggy.
0:08:29 > 0:08:34It's so difficult, because it needs to be gooey in the middle
0:08:34 > 0:08:36but it needs to be cooked.
0:08:36 > 0:08:39Right, OK, it's a little bit uneven, but we are where we are.
0:08:41 > 0:08:45Maybe I've slightly underperformed on this
0:08:45 > 0:08:48in that it might be a little bit on the simple side.
0:08:50 > 0:08:54Paul, that's about 35 minutes, 40 minutes.
0:08:54 > 0:08:57It's shrinking away from the sides of the paper here.
0:08:57 > 0:09:00If I touch it, it springs back,
0:09:00 > 0:09:03so I'll leave that in the tin to cool off
0:09:03 > 0:09:05- and then I'm going to ice it.- OK.
0:09:05 > 0:09:08We want to have it a nice, shiny top of icing,
0:09:08 > 0:09:11and if you can put some icing sugar in there,
0:09:11 > 0:09:14about 75 grams, a bit more,
0:09:14 > 0:09:18and then I mix it with the syrup from the jar.
0:09:18 > 0:09:20Ah, OK.
0:09:20 > 0:09:24Just take some and mix it until it's nice and smooth.
0:09:25 > 0:09:30'For the decoration, you'll also need two to three bulbs of stem ginger, finely chopped.'
0:09:30 > 0:09:33It's a very sticky job, this.
0:09:33 > 0:09:35That traybake should be cold now. It's had about 30 minutes.
0:09:35 > 0:09:39If I can have it back and I'll ice it.
0:09:41 > 0:09:43There you go, Mary.
0:09:43 > 0:09:46There it is, cold.
0:09:46 > 0:09:49If you ice it when it's warm, the icing will run off it.
0:09:49 > 0:09:52'Carefully remove the cake from the tin and peel off the paper.'
0:09:52 > 0:09:54You've made me some good icing.
0:09:54 > 0:09:58- I need a palette knife. - Do you want me to drop it on? - You put it on there.
0:09:58 > 0:10:01And it really doesn't matter if it runs down the side.
0:10:01 > 0:10:03- Oh, it does!- Oh, it doesn't to me.
0:10:03 > 0:10:08- I was trying to get it the right consistency for you. - I think you've done it before.
0:10:08 > 0:10:10'Completely cover the top of the cake,
0:10:10 > 0:10:14'ensuring that the outer edges are as evenly coated as the centre.'
0:10:14 > 0:10:16And if you get the icing too thick,
0:10:16 > 0:10:21- if you dip the actual knife into hot water...- Yes.
0:10:21 > 0:10:22..it will help to spread it.
0:10:22 > 0:10:25And then you take the ginger
0:10:25 > 0:10:28and you just put that over the top,
0:10:28 > 0:10:30as haphazardly as you like.
0:10:30 > 0:10:34If you were doing it for children, you could just do a glace icing
0:10:34 > 0:10:38and it'll just be a bit spicy, and you could put all sorts of sweets.
0:10:38 > 0:10:42You could put a lemon icing or an orange icing on it, couldn't you?
0:10:42 > 0:10:44I think orange icing would go very well.
0:10:44 > 0:10:47Now, if I can have a serrated knife,
0:10:47 > 0:10:49if there's one in that block there...
0:10:49 > 0:10:54- There you go.- I think it will cut, what, into about 18?
0:10:58 > 0:11:02'But as the pressure of cutting the perfect slice got to the bakers...'
0:11:02 > 0:11:05It's going to be difficult to get that exactly right.
0:11:05 > 0:11:07180...
0:11:07 > 0:11:10'..basic arithmetic became problematic.'
0:11:10 > 0:11:13- HE SIGHS - 18 by 3?
0:11:13 > 0:11:17Howard, are yours four-centimetre squares?
0:11:17 > 0:11:21Oh, gosh! I've done it by eye! I don't know!
0:11:21 > 0:11:25This is where delicate and finesse and I part company.
0:11:25 > 0:11:26Well, we never met.
0:11:32 > 0:11:36There we are. We've got 18 slices.
0:11:36 > 0:11:41I love that combination of that lovely ginger on top,
0:11:41 > 0:11:44then the lovely smooth icing,
0:11:44 > 0:11:47and you get a lovely texture inside
0:11:47 > 0:11:50with flecks of ginger all the way through.
0:11:50 > 0:11:52I'm very tempted to have some now,
0:11:52 > 0:11:56- but we'll save it and have it with a cup of tea.- OK.
0:12:01 > 0:12:04Spiced treacle and ginger traybake,
0:12:04 > 0:12:07a great family favourite of ours.
0:12:08 > 0:12:11Mary, you promised I could have a piece when I got my tea.
0:12:11 > 0:12:14- I've got my tea, can I have a piece, please?- Course you can.
0:12:14 > 0:12:16They look delicious. They're so...
0:12:16 > 0:12:20The smell of that ginger, as well, I think it works a treat.
0:12:22 > 0:12:24Got to have a cup of tea, as well.
0:12:24 > 0:12:29It works so well with tea. It's moist, the ginger's in there,
0:12:29 > 0:12:32that icing on the top is now dried and it tastes delicious,
0:12:32 > 0:12:36and then the stem ginger comes through, as well.
0:12:36 > 0:12:41- That's good, that. - It's really like a luxury gingerbread that's turned into a cake.
0:12:41 > 0:12:43Mm. Spot-on, that, Mary.
0:12:44 > 0:12:49'If you've ever wondered how to make your own sourdough starter, Paul shows us how.'
0:12:49 > 0:12:51This, basically, is making yeast.
0:12:51 > 0:12:56You're beginning to harness the yeast, the lactobacillus is in the air.
0:12:56 > 0:13:01Now, to do that, you need strong white flour, also an organic apple.
0:13:01 > 0:13:05Grate it straight into the flour.
0:13:05 > 0:13:07It has to be organic.
0:13:07 > 0:13:09You can't have any chemicals on this at all.
0:13:09 > 0:13:14That will impede the growth of the starter itself, actual wild yeast.
0:13:14 > 0:13:17And then add water.
0:13:17 > 0:13:19Enough to make a thick batter.
0:13:19 > 0:13:23It's a bit like a pancake batter.
0:13:24 > 0:13:26That's perfect. It's just falling off the spoon.
0:13:26 > 0:13:31Now we need to pop that into a jar, seal it down,
0:13:31 > 0:13:35get a black marker pen and just mark the level of the dough.
0:13:35 > 0:13:37This will grow over the next two, three days.
0:13:37 > 0:13:40It'll probably double in size, if not more.
0:13:40 > 0:13:44You open it up and it'll fizz, like you just opened a bottle of lemonade.
0:13:44 > 0:13:46That's perfect.
0:13:46 > 0:13:49Get the dough that's in there, discard half of it.
0:13:49 > 0:13:53Put it in a bowl, feed it with more flour and water,
0:13:53 > 0:13:57take it back to a thick batter again and then pop it back into the jar.
0:13:57 > 0:13:59You need to do that every two, three days
0:13:59 > 0:14:03until the dough itself rises within 24 hours.
0:14:03 > 0:14:06Once it begins to rise within 24 hours,
0:14:06 > 0:14:10that is ready to use in replacement of yeast in your dough.
0:14:11 > 0:14:15'A simple and successful start to Biscuit Week
0:14:15 > 0:14:18'did not mean Mary Berry was making things easy.
0:14:20 > 0:14:22'With no clue as to what to expect,
0:14:22 > 0:14:24'she gave them a shock by setting a challenge
0:14:24 > 0:14:28'that was to be the most technically demanding so far.'
0:14:30 > 0:14:34- Hello, bakers. - Today, what we're asking you to make is a French classic.
0:14:34 > 0:14:37It is as French as striking, smoking and shrugging.
0:14:37 > 0:14:41- We would like you to make 18 tuiles. - Tuiles!
0:14:41 > 0:14:45You've got an hour and a half to make your tuiles.
0:14:45 > 0:14:48- On your marks...- Get set... - BOTH: Bake!
0:14:51 > 0:14:54I've never made tuiles!
0:14:54 > 0:14:59I'm going to follow the instructions and just pray!
0:15:01 > 0:15:03I mean, what?
0:15:03 > 0:15:05I'm not going in completely clueless
0:15:05 > 0:15:08but about 80 per cent clueless, I'd say.
0:15:08 > 0:15:10'"Tuile" is French for "tile".
0:15:10 > 0:15:13'These delicate, elegant biscuits are often patterned with chocolate
0:15:13 > 0:15:16'and come in all shapes and sizes.'
0:15:16 > 0:15:18I'm going to make some cigar shapes,
0:15:18 > 0:15:22you know, those little rolls, the classic ones that you do over a rolling pin,
0:15:22 > 0:15:25and I'm also going to make a basket,
0:15:25 > 0:15:29because if you make a basket, you don't need any equipment,
0:15:29 > 0:15:31you can just do it on a baking tray.
0:15:31 > 0:15:35If you can get 200 grams of softened butter...
0:15:36 > 0:15:40I'm going to mix that with 180 grams of icing sugar,
0:15:40 > 0:15:42so they can both go in this bowl.
0:15:42 > 0:15:46Don't sieve the icing sugar, because we're giving it a good beat.
0:15:46 > 0:15:50I'm going to add a teaspoonful of vanilla extract.
0:15:50 > 0:15:54You could use vanilla paste if you've got it
0:15:54 > 0:15:58or scrape out the seeds straight out of the vanilla pod.
0:15:58 > 0:16:01The choice is yours. Whatever you've got in the cupboard.
0:16:01 > 0:16:04'Mix until you have a smooth paste.'
0:16:06 > 0:16:09I'm trying to get icing sugar not over you and me!
0:16:09 > 0:16:14I wish you were wearing your navy blue shirt. I'd have got it!
0:16:14 > 0:16:19'Then separate out six large eggs, discarding the yolks.'
0:16:19 > 0:16:23Of course, we could use those egg yolks up
0:16:23 > 0:16:25to make something like lemon curd.
0:16:25 > 0:16:28A good omelette.
0:16:28 > 0:16:29A very rich omelette, if I might say.
0:16:29 > 0:16:33A Sunday morning omelette - you can't beat it.
0:16:33 > 0:16:36Now, we need to slacken down that,
0:16:36 > 0:16:39only enough to blend it.
0:16:39 > 0:16:41I've now got to add the egg whites.
0:16:41 > 0:16:44Start very slowly.
0:16:45 > 0:16:50'Then weigh out 200 grams of flour and add it to your mixture.'
0:16:50 > 0:16:53It's important not to overwork the mixture.
0:16:53 > 0:16:58There's a happy medium between overworking and getting all the flour incorporated.
0:16:58 > 0:17:00If you do overmix that tuile mix,
0:17:00 > 0:17:03what could happen to the tuiles?
0:17:03 > 0:17:05They'll shrink. And we don't want them shrinking.
0:17:05 > 0:17:08'For the chocolate decoration,
0:17:08 > 0:17:11'take one sixth of your mixture and mix it with three level teaspoons of cocoa.'
0:17:11 > 0:17:15So there's the chocolate mixture and there's the tuile mixture.
0:17:15 > 0:17:18If those can just go in the fridge
0:17:18 > 0:17:21to chill for about 15 minutes, 20 minutes...
0:17:21 > 0:17:24'Chilling helps the fat in the mixture set,
0:17:24 > 0:17:27'making it easier to shape and pipe.'
0:17:32 > 0:17:35So, Paul, those mixtures should've thickened up.
0:17:35 > 0:17:37They've had about 15, 20 minutes in the fridge.
0:17:38 > 0:17:42'Mary's using a special template for her tuiles,
0:17:42 > 0:17:45'placed on a baking sheet, on top of a baking parchment.'
0:17:45 > 0:17:48You can take the top of an ice cream lid,
0:17:48 > 0:17:51cut round with sharp scissors and make it flat,
0:17:51 > 0:17:54and then make circles like this,
0:17:54 > 0:17:56and you'll get four on an ice cream lid.
0:17:56 > 0:18:01I'm going to do the next one down. Spread it across the top.
0:18:01 > 0:18:06You can go several times until you get it absolutely level.
0:18:06 > 0:18:10I'm really going for an effort to make it really thin.
0:18:13 > 0:18:16'Getting the level wrong can result in a biscuit
0:18:16 > 0:18:18'that's too thick to get a good snap,
0:18:18 > 0:18:21'or one that's too fragile to shape...'
0:18:21 > 0:18:24It's getting them thin enough without being too thin.
0:18:24 > 0:18:28'..something the bakers were struggling to get right.'
0:18:28 > 0:18:31These aren't tuiles, these are paper!
0:18:31 > 0:18:33That's definitely not thick enough.
0:18:33 > 0:18:38There's a real knack to it, a knack which I...
0:18:38 > 0:18:40do not have!
0:18:43 > 0:18:47We need to lift this off in one upright movement. There we are.
0:18:47 > 0:18:50Now, let's make some of them chocolate.
0:18:50 > 0:18:52So you take the piping bag
0:18:52 > 0:18:54and then turn it back
0:18:54 > 0:18:56and push that right down.
0:18:56 > 0:18:59The amount of cocoa, we said three teaspoons,
0:18:59 > 0:19:01just enough to get it this nice colour.
0:19:01 > 0:19:03Shall I do one,
0:19:03 > 0:19:06and then I bet you'll speed up and do them like lightning.
0:19:06 > 0:19:10If they're a bit wiggly and it doesn't look perfect
0:19:10 > 0:19:14and you're doing it at home, at least you know it's home-made.
0:19:16 > 0:19:20It's really giving yourself time to do something like this.
0:19:20 > 0:19:24Don't do it in a hurry, because it does take time,
0:19:24 > 0:19:26it takes care.
0:19:27 > 0:19:31Right, we cook those at 160. That's set.
0:19:31 > 0:19:35If you can pop those in and we'll just keep an eye on them. About five minutes.
0:19:35 > 0:19:38I shall be standing here at four.
0:19:40 > 0:19:44'While the classic tuiles are baking, make your free-form basket
0:19:44 > 0:19:48'by spreading a very thin layer of tuile paste directly onto baking parchment
0:19:48 > 0:19:52'and shape it into a rough circle of about eight inches.'
0:19:52 > 0:19:56Now, that'll take, again, anything from about four minutes upwards. Keep an eye.
0:19:56 > 0:20:01When the edge of that is just a light brown colour, take it out.
0:20:01 > 0:20:04How are those doing there?
0:20:05 > 0:20:08Just a tinge of colour.
0:20:08 > 0:20:12So it's just the happy medium of getting them out
0:20:12 > 0:20:15that you can just get your hands on them. Let's just have a look.
0:20:15 > 0:20:19Let's lift these off. They've kept their shape beautifully.
0:20:19 > 0:20:22Just gently mould them over like that.
0:20:22 > 0:20:24You've got to be quick.
0:20:26 > 0:20:31'If they cool down they go hard, making them impossible to shape,
0:20:31 > 0:20:34'as some of our bakers found out.'
0:20:36 > 0:20:40They dry really quickly when they come out the oven! Ah!
0:20:40 > 0:20:44Oh, gosh! This is really hard.
0:20:44 > 0:20:46This is really hard.
0:20:46 > 0:20:49Some of these are, erm,
0:20:49 > 0:20:53a bit more like fag butts than cigars.
0:20:53 > 0:20:57'To soften them up again, pop them back in the oven for a few seconds.
0:20:57 > 0:21:02'At home, make smaller batches to ensure they can be quickly shaped straight from the oven.'
0:21:02 > 0:21:04And then the cigars...
0:21:04 > 0:21:07Let's try again with these. They've become soft.
0:21:07 > 0:21:11Pinch it over the top there and then roll round,
0:21:11 > 0:21:13and you can go on doing this.
0:21:13 > 0:21:15Keep that underneath.
0:21:15 > 0:21:19I'm going to try a wooden spoon.
0:21:19 > 0:21:21Just put that over. I've run out of rolling pin.
0:21:21 > 0:21:23- Anything round.- Vodka bottle?
0:21:23 > 0:21:25A bit too big.
0:21:25 > 0:21:28Anyway, I haven't got a vodka bottle in my house.
0:21:28 > 0:21:30- Gin.- They're the wrong shape.
0:21:30 > 0:21:35So we'll put them on a rack to cool. I certainly like your idea of doing it on a wooden spoon.
0:21:35 > 0:21:39Let's dip the ends in some melted chocolate.
0:21:39 > 0:21:42Do it one at a time and leave it on the rack there.
0:21:42 > 0:21:44You do one of yours.
0:21:46 > 0:21:51- As always, a very generous amount of chocolate.- Of course.
0:21:51 > 0:21:55- My cigarillo is not going to be upstaged by yours, Mary.- All right.
0:21:58 > 0:22:01'While the chocolate dries, shape your basket.'
0:22:01 > 0:22:05It's getting a colour around the outside.
0:22:05 > 0:22:09'Gently mould the hot biscuit over the top of a jar, tin or bowl
0:22:09 > 0:22:11'and let it cool.'
0:22:11 > 0:22:15In the basket, I'm going to make a rich, indulgent,
0:22:15 > 0:22:16very naughty mousse.
0:22:16 > 0:22:22For that, I need 300 grams of pouring double cream.
0:22:23 > 0:22:27'Pour half the cream into a pan, reserving the rest for later.'
0:22:27 > 0:22:30I'm going to turn that on and make it very, very hot,
0:22:30 > 0:22:32not boiling, but very, very hot.
0:22:32 > 0:22:36'Then break up 200 grams of chocolate.'
0:22:36 > 0:22:40I always use about a 40 per cent chocolate.
0:22:40 > 0:22:44You can use one with a 70 if you like.
0:22:44 > 0:22:46This has now come to a piping hot.
0:22:46 > 0:22:49Drop that chocolate in there.
0:22:50 > 0:22:52That's it.
0:22:52 > 0:22:56'Stir the chocolate until it's completely dissolved into the cream.'
0:22:56 > 0:22:59Right, that's absolutely perfect. Look at that.
0:22:59 > 0:23:01- You see?- Yes. No lumps.
0:23:01 > 0:23:05No lumps of chocolate, you see? Perfect.
0:23:05 > 0:23:09I've got to chill that now, so in that goes into the bowl.
0:23:09 > 0:23:12Gosh, rich and indulgent!
0:23:12 > 0:23:14But why not, every so often?
0:23:14 > 0:23:18So that's ready to be put to one side to get cool.
0:23:18 > 0:23:20It'll only take about ten minutes.
0:23:20 > 0:23:22Then, to make it a little bit light,
0:23:22 > 0:23:27- I'm going to add whipped egg whites. - So it's a classic mousse.- It is.
0:23:27 > 0:23:30'Whisk one egg white until it forms firm peaks.
0:23:30 > 0:23:33'Then add 50 grams of sugar, a spoonful at a time,
0:23:33 > 0:23:36'until you have a soft meringue.'
0:23:36 > 0:23:40That should've cooled. It has.
0:23:40 > 0:23:45And I'm going to slacken that down with the pouring double cream.
0:23:45 > 0:23:49'Once the remaining cold cream is fully incorporated,
0:23:49 > 0:23:52'carefully fold in your meringue.'
0:23:52 > 0:23:54You don't want it to be streaky.
0:23:54 > 0:23:57Get right down to the bottom of the bowl.
0:24:00 > 0:24:01That's it.
0:24:01 > 0:24:06So that doesn't need to be covered with anything. It doesn't get a skin on top.
0:24:06 > 0:24:10'Then put in the fridge to chill.'
0:24:10 > 0:24:12Now, I suppose you could pipe that,
0:24:12 > 0:24:15but I don't think I would bother to get out a piping bag,
0:24:15 > 0:24:17and I like the informality of spoons.
0:24:17 > 0:24:20So let's just take some out
0:24:20 > 0:24:23and just drop it in here.
0:24:23 > 0:24:26- Oh, it's lovely!- Good mousse, that.
0:24:26 > 0:24:29Two scoops would be about right.
0:24:29 > 0:24:31Actually, it's rather a lot, but why not?
0:24:31 > 0:24:34I'm going to put three raspberries
0:24:34 > 0:24:37and I'm going to put a sifting of icing sugar.
0:24:37 > 0:24:41It's so delicate and special.
0:24:41 > 0:24:45So all from the same mixture, we've got a real variety.
0:24:45 > 0:24:47Tasting time!
0:24:47 > 0:24:49I'm going straight for this one in the front.
0:24:49 > 0:24:51I hope it's got a good snap.
0:24:51 > 0:24:55- Perfect!- Try it, Mary, and tell us what you think.
0:24:55 > 0:24:56Oh!
0:24:56 > 0:24:59Crisp, crunchy, full of flavour.
0:24:59 > 0:25:01Lovely combination of the chocolate.
0:25:01 > 0:25:03I'm going to go with the chocolate one on this one,
0:25:03 > 0:25:07with the mousse, obviously!
0:25:08 > 0:25:11I'm not going to be left out. I'm dying to try the mousse.
0:25:13 > 0:25:14Mm!
0:25:14 > 0:25:18The addition of the chocolate with the mousse with these...
0:25:18 > 0:25:20- And what a crunch!- It's a winner.
0:25:22 > 0:25:25'Week six of the Bake Off and Paul was back in charge,
0:25:25 > 0:25:27'but unperturbed by this,
0:25:27 > 0:25:29'the bakers were looking forward to a Signature bake
0:25:29 > 0:25:32'that allowed them to bring their personality and creative flair
0:25:32 > 0:25:36'to a classic British tea loaf.'
0:25:36 > 0:25:38Hello, bakers. You can make any loaf you like.
0:25:38 > 0:25:43It could be the Welsh bara brith - apologies for the pronunciation - or the barmbrack from Ireland,
0:25:43 > 0:25:46or - my own favourite - the Croydon cob,
0:25:46 > 0:25:49which also doubles up as a weapon for close hand-to-hand combat.
0:25:49 > 0:25:51Paul and Mary would like you to use yeast.
0:25:51 > 0:25:54Any other ingredients are up to you.
0:25:54 > 0:25:58- So on your marks...- Get set... - BOTH: Bake!
0:26:00 > 0:26:03This is sort of like a Chai latte.
0:26:03 > 0:26:08It's a spiced Indian tea drink, flavoured with cinnamon, cardamom and ginger.
0:26:09 > 0:26:12I like to do signature bakes that are true to me.
0:26:12 > 0:26:17I think Mary would've been a little bit upset and disappointed if I wasn't going to make bara brith.
0:26:18 > 0:26:23There are so many flavours and spices and food experiences out there
0:26:23 > 0:26:25that I kind of want to try them all.
0:26:26 > 0:26:29'For Paul's signature tea loaf,
0:26:29 > 0:26:33'he is making a fruit-filled giant iced bun.'
0:26:33 > 0:26:37We used to go to a bakery when we were kids, about 13, 14,
0:26:37 > 0:26:40and it wasn't even my dad's, it was another guy's bakery,
0:26:40 > 0:26:43but we used to buy this loaf and it was a massive iced bun.
0:26:43 > 0:26:46You need to make the base dough first.
0:26:46 > 0:26:50Could you weigh me up 400 grams of strong bread flour, please?
0:26:50 > 0:26:51Yes.
0:26:51 > 0:26:55I'm putting a teaspoon and a half of salt in there, which is about seven grams,
0:26:55 > 0:26:58and I've also got some fast-action yeast.
0:26:58 > 0:27:02That goes straight in, ten grams to the other side of the bowl.
0:27:02 > 0:27:07At this stage, what I'm doing is keeping the yeast and the salt apart from each other.
0:27:07 > 0:27:11'Then add 40 grams of caster sugar
0:27:11 > 0:27:13'and 40 grams of butter.'
0:27:13 > 0:27:18I've also got something which is used a lot in enriched doughs - milk.
0:27:18 > 0:27:21120ml of milk and 120ml of water.
0:27:21 > 0:27:23You can use all milk if you want,
0:27:23 > 0:27:27but the addition of the water slackens the dough and prevents that...
0:27:27 > 0:27:29we call it retardation of the yeast.
0:27:29 > 0:27:33All the milk goes in there, half the water,
0:27:33 > 0:27:37and get your hands in there, like a claw.
0:27:37 > 0:27:39Just turn it round.
0:27:41 > 0:27:45'Keep adding the water until the flour is incorporated
0:27:45 > 0:27:47'and you have a soft ball of dough.'
0:27:47 > 0:27:50I'm going to manipulate the dough slightly by rolling it up.
0:27:50 > 0:27:54Heel of the palm, fingers...
0:27:56 > 0:27:59..folding it, rolling it up all the way,
0:27:59 > 0:28:01building up the gluten levels in the dough.
0:28:01 > 0:28:05The impact of the sugar, what it does is, it feeds the yeast,
0:28:05 > 0:28:08but it tends to break it down so you've got to be careful.
0:28:08 > 0:28:11You've got to really work the dough to get the glutinous strands built up.
0:28:11 > 0:28:13Strengthen them, basically.
0:28:13 > 0:28:17What the sugar takes away, your energy needs to get into it
0:28:17 > 0:28:19and get it going and build up that strength in it.
0:28:19 > 0:28:22OK, Mary, see how smooth that is now.
0:28:22 > 0:28:25- There you go, Mary. - It's totally changed texture.
0:28:25 > 0:28:28It's beautifully smooth, no loose flour.
0:28:28 > 0:28:30We'll leave that to rest for at least half an hour to an hour.
0:28:30 > 0:28:35Nice, smooth dough, full of gluten, it's got the protein, the yeast is beginning to activate.
0:28:35 > 0:28:39Pop it in the bowl, cover it up with prove wrap
0:28:39 > 0:28:43just to prevent a skin getting on it, that's all.
0:28:43 > 0:28:46'Prove the dough at room temperature for about an hour.'
0:28:46 > 0:28:48Gosh, that's grown a bit.
0:28:48 > 0:28:52What we need to do now is add the rest of the ingredients.
0:28:52 > 0:28:57'Weigh out 50 grams of sultanas and 60 grams of glace cherries,
0:28:57 > 0:29:00'then mix into these a teaspoon of cinnamon.'
0:29:00 > 0:29:02Don't put it straight into the dough.
0:29:02 > 0:29:06You'll get a more evenly distributed flavour if you coat the fruit rather than the dough.
0:29:06 > 0:29:10'Then grate in the zest of three large oranges.'
0:29:10 > 0:29:13I love the flavour of orange in this.
0:29:13 > 0:29:16Of course, you could always use these oranges up afterwards
0:29:16 > 0:29:18in a nice orange salad.
0:29:18 > 0:29:22- Yes.- Slices, with a bit of Cointreau and sugar.- Fruit salad.
0:29:22 > 0:29:25- Vodka...maybe?- No!
0:29:25 > 0:29:30You need to incorporate that fruit - the cherries, the oranges - in,
0:29:30 > 0:29:33so you get the dough on the outside and you push it in.
0:29:33 > 0:29:36It's very elastic at this stage, isn't it?
0:29:36 > 0:29:38It's been resting, you see, so it's got air in it
0:29:38 > 0:29:41and all the gluten's there, the stretch is there.
0:29:41 > 0:29:44Once you've got your fruit in there, bring it out.
0:29:44 > 0:29:48That's your dough done. You need to shape your dough.
0:29:48 > 0:29:50The way they used to do it in the bakery down the road
0:29:50 > 0:29:53was like a torpedo sort of shape, you know?
0:29:53 > 0:29:56So what I'm going to do, flatten it down,
0:29:56 > 0:29:58fold it over, knuckles in,
0:29:58 > 0:30:02fold over the top and then shape.
0:30:02 > 0:30:06Tighten it with your fingers at the back...
0:30:06 > 0:30:09so you end up with one line down the middle, smooth on the top,
0:30:09 > 0:30:12tapered both ends.
0:30:12 > 0:30:14Onto the tray...
0:30:14 > 0:30:16Pop it in there.
0:30:16 > 0:30:18'Cover the dough in a plastic bag
0:30:18 > 0:30:22'to give the dough space to rise and stop a skin forming.
0:30:22 > 0:30:25'Prove it at room temperature for an hour
0:30:25 > 0:30:27'or until it's doubled in size.'
0:30:27 > 0:30:31Look at this. This has been rested for just under an hour.
0:30:31 > 0:30:34Let me bring it out and show you. You can see how big it's got.
0:30:34 > 0:30:35It's absolutely massive!
0:30:35 > 0:30:37It's lovely and soft, very light.
0:30:37 > 0:30:40It bounces, it's like a jelly.
0:30:40 > 0:30:43My oven's set at around 220.
0:30:43 > 0:30:46- That's very hot. - Bread bakes at a high temperature.
0:30:46 > 0:30:50It'll go in for about 25 minutes and it'll go a nice dark colour.
0:30:50 > 0:30:54Because of the sugar and butter in there, it will colour. Do not panic about the colour.
0:30:54 > 0:30:56Leave it in there for a minimum of that time,
0:30:56 > 0:30:59otherwise it's still going to be doughy inside.
0:31:01 > 0:31:03'But back on the Bake Off,
0:31:03 > 0:31:06'it wasn't just timing that caused problems.'
0:31:06 > 0:31:10I've got a loaf in there that doesn't look very attractive at the moment.
0:31:10 > 0:31:14- I think it looks nice! - It's a northern tea loaf that's a bit on the, er,
0:31:14 > 0:31:16rough and ready side!
0:31:18 > 0:31:20Hm... I could cry.
0:31:20 > 0:31:23- Oh, why?- It's gone wrong.
0:31:23 > 0:31:25- Why?- It should be higher than that. - Should it?
0:31:25 > 0:31:28I think mine's spread.
0:31:28 > 0:31:30It's gone...
0:31:35 > 0:31:38Here's our loaf. It's been out for an hour, it's nice and cool.
0:31:38 > 0:31:40To finish it off, which is a bit unusual,
0:31:40 > 0:31:43we're going to turn it into a massive iced bun.
0:31:43 > 0:31:45I need icing sugar and water.
0:31:45 > 0:31:49'You'll need around 75 grams of icing sugar to cover the loaf.'
0:31:49 > 0:31:51The trick is when you're mixing icing sugar -
0:31:51 > 0:31:55always start off with a little bit.
0:31:55 > 0:31:56Get your hands in there.
0:31:56 > 0:32:01- A little drop.- A little bit more, always a little at a time.
0:32:02 > 0:32:05I suppose you could use some of that orange juice if you wanted to.
0:32:05 > 0:32:07- You could. - Because we've used the zest.
0:32:07 > 0:32:11What happens if the doorbell goes?
0:32:11 > 0:32:13"Hello?" Or "hello".
0:32:13 > 0:32:16- You always leave one free, Mary.- OK.
0:32:16 > 0:32:21Again, that's nicely mixed in now, it's nice and smooth,
0:32:21 > 0:32:24- and it's ready to go on the loaf. - Just keep it there.- High-five?
0:32:24 > 0:32:28- I'll clean my hands now. - I think that might be a good idea.
0:32:28 > 0:32:31Put your icing on it. Let it all drip down.
0:32:31 > 0:32:34Think of it on a massive iced bun.
0:32:34 > 0:32:37So you just slice it and have it with a bit of butter.
0:32:37 > 0:32:41So just ice it right round the outside.
0:32:41 > 0:32:44Just try and take it down the side a little bit.
0:32:44 > 0:32:48You don't want to cover all of it, you just want to cover the crown.
0:32:48 > 0:32:51Now, you see, that looks like the loaf I used to buy
0:32:51 > 0:32:54when I was a teenager!
0:32:54 > 0:32:57It sets quite quick because it's a cool loaf.
0:32:57 > 0:33:00- You serve it sliced? - All you do is leave that to set.
0:33:00 > 0:33:03Once it's set, slice all the way down,
0:33:03 > 0:33:06bit of butter on it, cup of tea, job done -
0:33:06 > 0:33:08the perfect enriched dough.
0:33:08 > 0:33:13I can't wait to see that sliced straight through the cherries.
0:33:13 > 0:33:15Lovely.
0:33:18 > 0:33:21I'm going to cut you a slice of this, OK?
0:33:25 > 0:33:28See the structure inside? It's lovely, innit?!
0:33:28 > 0:33:31That looks lovely. And I can see a cherry coming through there.
0:33:31 > 0:33:34Now, if I cut this in half...
0:33:36 > 0:33:39I can see the flecks of orange through there.
0:33:39 > 0:33:43I've been a bit generous with the butter, but why not?
0:33:44 > 0:33:45Well...?
0:33:45 > 0:33:49It feels very naughty and I'm enjoying every mouthful!
0:33:49 > 0:33:51Isn't it like a massive iced bun?
0:33:51 > 0:33:54Well, it's an iced bun with a lot more interest in it -
0:33:54 > 0:33:58the cherries and the fruits, the raisins inside.
0:33:58 > 0:34:01Absolutely delicious! And lots of icing!
0:34:01 > 0:34:04- Such a treat.- Thanks, Mary.
0:34:04 > 0:34:07'Now, Mary's special tip
0:34:07 > 0:34:09'on how to make your own butter...'
0:34:10 > 0:34:15I'm going to make something that I'm quite sure you've never made before. I'm going to make butter.
0:34:15 > 0:34:20To do this, you simply overwhip double cream.
0:34:20 > 0:34:23So full speed ahead until it turns
0:34:23 > 0:34:28and you notice a sort of cloudy liquid coming out.
0:34:29 > 0:34:31It's past the piping stage, it's solid,
0:34:31 > 0:34:34but I'm just waiting for the separation.
0:34:34 > 0:34:36We're nearly there.
0:34:39 > 0:34:42There it is. We've got butter.
0:34:42 > 0:34:44Now to strain it,
0:34:44 > 0:34:47because the buttermilk is not a flavour that you want.
0:34:47 > 0:34:52So just shake that to begin with to get some of that buttermilk out,
0:34:52 > 0:34:54and then you squeeze it
0:34:54 > 0:34:56until you get as much out as you can.
0:34:58 > 0:35:03So then run cold water through that.
0:35:04 > 0:35:06So all the buttermilk is washed out of that
0:35:06 > 0:35:10and the next process is to just put it in a cloth again
0:35:10 > 0:35:13and squeeze it so you get all the water out.
0:35:13 > 0:35:17Then you've got butter! I've got some just at that stage.
0:35:17 > 0:35:20Let's see what we've got inside here. Home-made butter.
0:35:20 > 0:35:24At this stage, you could add salt to it.
0:35:24 > 0:35:28If you want to be very French, you can add some coarse salt to it.
0:35:28 > 0:35:31It's really, I think, so good
0:35:31 > 0:35:34and a real treat.
0:35:36 > 0:35:40Mm. All that's missing is a nice dollop of marmalade.
0:35:40 > 0:35:41It's really good
0:35:41 > 0:35:46and I haven't wasted that last carton of cream that I might have thrown away.
0:35:46 > 0:35:48Mm!
0:35:49 > 0:35:52'As always, the terror-filled Technical
0:35:52 > 0:35:54'saw the bakers attempting to second-guess Paul.
0:35:54 > 0:35:58'He chose a French loaf that was technically tricky,
0:35:58 > 0:36:03'with an alarming level of detail and clever use of flavours.'
0:36:05 > 0:36:07The Technical Challenge is...
0:36:07 > 0:36:11an apricot couronne, OK? A traditional French sweet loaf.
0:36:11 > 0:36:14We need enriched dough, apricots,
0:36:14 > 0:36:16twisted and formed into a crown.
0:36:16 > 0:36:20- You have two and three quarter hours to bake it. So on your marks... - Get set, bake.
0:36:22 > 0:36:26I think it's like a twisted, sort of rounded thing.
0:36:26 > 0:36:30I think you do it a bit like a Swiss roll or a Chelsea bun and you split it in half.
0:36:30 > 0:36:33I might as well be doing this entire challenge like this,
0:36:33 > 0:36:36because that is how much of an idea I have.
0:36:36 > 0:36:40'This beautiful, traditional celebration bread, stuffed with fruit,
0:36:40 > 0:36:42'is a long-time favourite of Paul's.'
0:36:42 > 0:36:46I'm going to show you how to do it myself - properly.
0:36:46 > 0:36:49- Right!- In fact, I'll mix this one by hand, I think.
0:36:49 > 0:36:52Can you weigh up for me 250 grams
0:36:52 > 0:36:55of strong white bread flour, please?
0:36:55 > 0:36:58- 250 grams.- Thank you, Mary.
0:36:58 > 0:37:00Here we have our key ingredients again -
0:37:00 > 0:37:04the salt for flavour, the yeast for the rising.
0:37:04 > 0:37:06'Add five grams of salt
0:37:06 > 0:37:10'and seven grams of yeast on separate sides of the bowl.
0:37:11 > 0:37:15'Then add 50 grams of softened butter, one egg,
0:37:15 > 0:37:19'and, bit by bit, 105 millilitres of milk.'
0:37:19 > 0:37:23What I'm going to do is begin to crush the butter down into the flour,
0:37:23 > 0:37:27break up the egg in there, as well. You could do this in a mixer if you want.
0:37:27 > 0:37:32Gently twist the dough around, trying to pick up all the flour.
0:37:32 > 0:37:35I've still got some more milk to go.
0:37:37 > 0:37:40Now, we've already got a ball of dough here.
0:37:40 > 0:37:42So a bit of flour...
0:37:42 > 0:37:46Again, I'm using flour because it's got eggs in.
0:37:46 > 0:37:49It's an emulsified dough, it's got lots of butter in there,
0:37:49 > 0:37:51and all I'm going to do is manipulate that dough
0:37:51 > 0:37:55until it becomes nice, soft and elastic.
0:37:55 > 0:37:58'Knead your dough for around ten minutes.'
0:37:58 > 0:38:02While I'm doing this, would you mind chopping up into small pieces
0:38:02 > 0:38:05120 grams of the apricots?
0:38:05 > 0:38:08Now, what I've got here is my dough
0:38:08 > 0:38:12that's nice and soft and already elastic.
0:38:12 > 0:38:16All I'm going to do is pop that into a bowl,
0:38:16 > 0:38:18cover it in a tea towel,
0:38:18 > 0:38:20just to stop the air from getting to it too much.
0:38:20 > 0:38:23'And then set aside to prove.'
0:38:23 > 0:38:27- Is that about what you want? - That is pretty much perfect, Mary.
0:38:27 > 0:38:30I've got some orange juice. Because these are dried anyway,
0:38:30 > 0:38:33a little bit of juice just soaks that down a little bit.
0:38:33 > 0:38:35I'll leave these to soak for a minute.
0:38:35 > 0:38:38Is that fresh orange juice or the sort in a carton?
0:38:38 > 0:38:42You can use any juice, to be honest, but orange works well in this.
0:38:42 > 0:38:45'Leave the apricots to soak for 20 minutes,
0:38:45 > 0:38:49'then add to them 90 grams of softened butter,
0:38:49 > 0:38:52'70 grams of muscovado sugar
0:38:52 > 0:38:55'and 35 grams of plain flour.'
0:38:55 > 0:38:58This is a slight thickener with the flour.
0:38:58 > 0:39:00It's just to bring all the ingredients together.
0:39:00 > 0:39:05'Add the zest of an orange, 60 grams of raisins
0:39:05 > 0:39:08'and 65 grams of walnuts.'
0:39:08 > 0:39:10That's basically the filling for the couronne.
0:39:10 > 0:39:15There's a lot going on in there, you know. It's gorgeous.
0:39:15 > 0:39:19Bring back your dough, get some flour onto the bench.
0:39:19 > 0:39:23Look at that. See that air that's got in it already.
0:39:23 > 0:39:25It's bouncy, it's light.
0:39:25 > 0:39:28- And immediately you touch it, it drops down again.- Yes.
0:39:28 > 0:39:31So to make the couronne, you need to stretch this out.
0:39:31 > 0:39:35So what you're going to do is roll out the dough.
0:39:36 > 0:39:40It looks positively alive. It keeps drooping back again.
0:39:40 > 0:39:44It will do. It'll stretch and then pull back on itself, but that's about right now.
0:39:44 > 0:39:47What you want to do is just tack...
0:39:48 > 0:39:51..the end of the dough to the table, as if you're making a Danish pastry.
0:39:51 > 0:39:54So, you're doing it like an eight-strand plait,
0:39:54 > 0:39:58- pressing it down, the dough on the table?- No.
0:39:58 > 0:40:00It's more like a Chelsea bun or a Danish pastry.
0:40:00 > 0:40:03OK. I'm not going to argue with you. Get on.
0:40:03 > 0:40:06OK, so we've got our dough. We can get our filling.
0:40:06 > 0:40:09What I'm going to do is tip that onto here,
0:40:09 > 0:40:11like so...
0:40:11 > 0:40:15And then I've got a palette knife. Spread that out.
0:40:18 > 0:40:22'Make sure your filling is perfectly even across the whole rectangle.
0:40:22 > 0:40:26'That's if you've understood what a rectangle is...'
0:40:26 > 0:40:29So it just says, "Roll out the dough into a rectangle."
0:40:30 > 0:40:33"Roll up the dough and then cut it in half."
0:40:33 > 0:40:37How do you roll it up and cut it into two?
0:40:37 > 0:40:40Do you roll it that way?
0:40:40 > 0:40:42Am I reading this right? Oh, gosh!
0:40:45 > 0:40:47Near enough a rectangle to me.
0:40:47 > 0:40:49Then it says,
0:40:49 > 0:40:52"Spread the apricot mixture over the dough."
0:40:52 > 0:40:55It's all guesswork! SHE LAUGHS
0:40:58 > 0:41:00Right, now you've got to roll it up,
0:41:00 > 0:41:04- like you do, you know when you break the back of a roulade?- Yes.
0:41:04 > 0:41:07- A bit like a Chelsea bun.- Yes, it is.
0:41:07 > 0:41:09What you do is, you roll it up,
0:41:09 > 0:41:12keep that tacked down there so you've got some tension on it...
0:41:15 > 0:41:17- ..and then roll it up.- Right.
0:41:17 > 0:41:21Tack all the dough so it's all joined together.
0:41:21 > 0:41:22This is very thin, this dough.
0:41:22 > 0:41:24You begin to roll it out a little bit,
0:41:24 > 0:41:27put a bit of pressure on there.
0:41:27 > 0:41:30And then just trim off - let's take that -
0:41:30 > 0:41:32square off the ends slightly.
0:41:32 > 0:41:35What we're going to do is cut it right down the middle,
0:41:35 > 0:41:37all the way...
0:41:38 > 0:41:41- ..like so.- Right.
0:41:41 > 0:41:45Then you need to open the guts of it up.
0:41:45 > 0:41:48Likewise with this one.
0:41:48 > 0:41:52Each end - grip and then twist.
0:41:55 > 0:41:58Bring it round, underneath
0:41:58 > 0:42:01and then force it together.
0:42:01 > 0:42:03There is your couronne.
0:42:03 > 0:42:05That then goes onto...
0:42:06 > 0:42:08..a baking tray
0:42:08 > 0:42:14and is left to prove up for about 40 minutes.
0:42:15 > 0:42:18'But as Glenn and Howard found out, timings may differ.'
0:42:18 > 0:42:22Ooh, 'ello! That's a crown and a half.
0:42:22 > 0:42:25It's a bit big, isn't it? Yeah.
0:42:25 > 0:42:27I've just seen Howard's!
0:42:31 > 0:42:35It's not big enough. Howard's is like twice as big!
0:42:35 > 0:42:39- How long have we got left? - That's what it should look like.
0:42:39 > 0:42:43- How long have you got left? - I don't know because I don't know how long I need.
0:42:43 > 0:42:45I wanted to see something different.
0:42:45 > 0:42:48It sounds harder than it is.
0:42:48 > 0:42:51- It's just a Chelsea bun, by any other name.- Yeah.
0:42:52 > 0:42:54Truly.
0:42:56 > 0:42:59There it is, Mary. This guy's been resting.
0:42:59 > 0:43:03- See the size of that fella now? - It's sort of puffed up, hasn't it?
0:43:03 > 0:43:06Now, it's set for 200 again, that's 180 fan.
0:43:06 > 0:43:09It's going to go in for about 25 minutes.
0:43:11 > 0:43:14Let the smells begin!
0:43:19 > 0:43:22There we have it, Mary, the cooled couronne.
0:43:22 > 0:43:26Beautiful colour. Nice, rich brown colour all the way through.
0:43:26 > 0:43:28The black spots are just where the sugar's come through.
0:43:28 > 0:43:31Now, there's three things I'm going to add to this.
0:43:31 > 0:43:35- The first is warmed apricot jam. - Is it sieved?- It is sieved.
0:43:35 > 0:43:38You can buy masking glaze professionally.
0:43:38 > 0:43:40I know you can buy it in some stores, as well.
0:43:40 > 0:43:45I don't even mind if you put ordinary apricot jam over, with little bits. I hope I get the bits.
0:43:45 > 0:43:48Well, there's so many bits inside, why not?
0:43:48 > 0:43:51Loads of apricot jam, which just soaks into the dough.
0:43:51 > 0:43:54- It comes alive when you put that shine on.- It's like varnishing it.
0:43:54 > 0:43:59The next thing I'm going to add is 200 grams of icing sugar,
0:43:59 > 0:44:02with 27, 28ml of water, that's it.
0:44:02 > 0:44:06Be quite loose with this. Try and be quite arty with it.
0:44:06 > 0:44:10- It's the informal finish. - Yes. I love this. I love this bit.
0:44:10 > 0:44:13You want it to be white, you want it to show up, you know?
0:44:13 > 0:44:15You want it to look attractive.
0:44:15 > 0:44:17It's zigzagged roughly all over the top.
0:44:17 > 0:44:21The last thing I'm going to add, I've got some flaked almonds here.
0:44:21 > 0:44:26Just crush them lightly and then just drizzle that...
0:44:26 > 0:44:28around the top.
0:44:29 > 0:44:33And there you go - a loaf that's fit for any festival.
0:44:33 > 0:44:35It looks wonderful for any occasion.
0:44:38 > 0:44:41I love the finish you've got there.
0:44:41 > 0:44:44It's sort of informal, but very special.
0:44:44 > 0:44:48I'll cut a wedge and I'll give you...give you a chance to try some.
0:44:49 > 0:44:53- Look at all that filling in there. - You packed so much filling in,
0:44:53 > 0:44:57I was wondering whether it would all come out, but it's kept in very well.
0:44:57 > 0:45:01It's absolutely packed with apricots and nuts, layer upon layer,
0:45:01 > 0:45:04and then that lovely finish of icing and nuts.
0:45:04 > 0:45:06It's all so tempting.
0:45:10 > 0:45:14That is wonderful. I was thinking, "We ought to put butter on it," but you couldn't possibly.
0:45:14 > 0:45:18There is so much fruit, so much flavour in there,
0:45:18 > 0:45:20it's just perfect as it is.
0:45:20 > 0:45:23One thing you can taste in the apricots
0:45:23 > 0:45:25is that orange juice which it was soaked in.
0:45:25 > 0:45:29There's a lot of zest in there, as well, which comes through in the dough.
0:45:29 > 0:45:32I think it's delicious. It's such a great loaf.
0:45:32 > 0:45:36'Now Mary's quick tip on how to give your butter a boost
0:45:36 > 0:45:38'with fresh herbs.'
0:45:38 > 0:45:39These are fresh chives.
0:45:39 > 0:45:42Get them into a tight bunch
0:45:42 > 0:45:44and then just chop them.
0:45:44 > 0:45:45This is salted butter.
0:45:45 > 0:45:49I like to put a little bit of pepper in there.
0:45:50 > 0:45:54Soften it down to begin with so it's workable,
0:45:54 > 0:45:58and then add all the chives in there, like that.
0:45:58 > 0:46:01So there it is.
0:46:01 > 0:46:04Make sure that it's evenly through the butter.
0:46:04 > 0:46:08And I'm using ice cube trays. This is a silicone, flexible one
0:46:08 > 0:46:10and that means it's easier to get out.
0:46:10 > 0:46:12So take a spoon
0:46:12 > 0:46:17and put spoonfuls into the ice cube tray,
0:46:17 > 0:46:19like that...
0:46:20 > 0:46:24..and then flatten it down right to the edges.
0:46:24 > 0:46:28If you were doing a lot, you could put it in a piping bag and it would be much quicker.
0:46:28 > 0:46:31And this amount is just the amount
0:46:31 > 0:46:34to perhaps put on the top of a steak or on fish,
0:46:34 > 0:46:37so it's very handy to have.
0:46:37 > 0:46:38So I'll put those in the freezer,
0:46:38 > 0:46:41and I've got some all ready there.
0:46:41 > 0:46:43So these are the ice cubes.
0:46:43 > 0:46:48Another way of doing it is to do it - you can tell it's frozen! - in a sort of sausage shape
0:46:48 > 0:46:52and then you just untwist the clingfilm and cut slices off.
0:46:52 > 0:46:55Maybe there's four of you for supper, four slices,
0:46:55 > 0:46:59then put what you don't use back in the freezer.
0:47:03 > 0:47:05'Mary and Paul wanted our bakers
0:47:05 > 0:47:10'to create something special for the sweet dough Showstopper -
0:47:10 > 0:47:12'European sweet buns.
0:47:12 > 0:47:15'With a whole continent of delicious bakes to choose from,
0:47:15 > 0:47:18'they could really show off.'
0:47:20 > 0:47:25Now, bakers, normally we'd of course send you home to bed with no supper,
0:47:25 > 0:47:28but it's sweet dough week and we know that these take time,
0:47:28 > 0:47:33so we're going to set you off on your Showstopper Challenge right now, this evening.
0:47:33 > 0:47:38We need you to make two different varieties of European sweet buns.
0:47:38 > 0:47:40You've got 30 minutes to start your dough,
0:47:40 > 0:47:43and that's in advance of a four-hour bake tomorrow.
0:47:43 > 0:47:46- So on your marks...- Get set... - BOTH: Bake!
0:47:51 > 0:47:56Tomorrow, I'm making a couple of Scandinavian buns.
0:47:56 > 0:47:59When I was thinking about flavours, I wanted something rich.
0:47:59 > 0:48:02I just thought, "Let's use a bit of booze."
0:48:02 > 0:48:05I'm making peachy buns.
0:48:05 > 0:48:09The peachy buns have got pieces of peach inside,
0:48:09 > 0:48:11wrapped in a marzipan.
0:48:11 > 0:48:15You can't always be good in life. You've got to go naughty sometimes.
0:48:21 > 0:48:23Hopefully, it'll have a good night!
0:48:23 > 0:48:27'Paul's decided to make one of France's best-loved sweet breads -
0:48:27 > 0:48:29'the famous brioche tete.
0:48:29 > 0:48:33'He's going to show us just how easy it can be to make it at home.'
0:48:33 > 0:48:36I'm going to show you how to make a brioche tete.
0:48:36 > 0:48:41- Could you weigh me up 500 grams of strong white bread flour, please, Mary?- All right.
0:48:41 > 0:48:46We gave the option to the bakers of using half an hour the day before to prepare the dough.
0:48:46 > 0:48:49I'm going to be using a mixer, because to make a brioche
0:48:49 > 0:48:53you need to mix the dough and then add all the butter at the end.
0:48:53 > 0:48:55So overnight, we chill it down, the butter hardens
0:48:55 > 0:48:58and then you can shape it into whatever way you want.
0:48:58 > 0:49:00- Is that 500?- Exactly.- Thank you.
0:49:01 > 0:49:05Can I have 50 grams of caster sugar, as well, please, Mary?
0:49:05 > 0:49:08Sugar's integral in brioche.
0:49:08 > 0:49:11It's inherently a very sweet dough.
0:49:11 > 0:49:16'To this, add seven grams of salt and ten grams of yeast.
0:49:16 > 0:49:20'Then add 140 millilitres of milk and five eggs.'
0:49:20 > 0:49:25It's a lot of eggs. It's nearly an egg to every 100 gram of flour. That's a lot.
0:49:25 > 0:49:28We start the mix off.
0:49:30 > 0:49:34Mix this together and form a paste. Let it become glutinous so it becomes stretchy.
0:49:34 > 0:49:38Leave it in there for about five minutes to develop the dough.
0:49:38 > 0:49:40'If you're making the dough by hand,
0:49:40 > 0:49:44'you'll need to mix it for around eight minutes to get the same results.'
0:49:44 > 0:49:46That's coming together nicely now.
0:49:46 > 0:49:49Now it's beginning to bind together as a lump,
0:49:49 > 0:49:51you just turn it up.
0:49:53 > 0:49:57- It's hard work, this baking, isn't it?- I'm pleased to see you using a machine!
0:49:57 > 0:50:01It's not ready. You can still see the mottled effect of the dough inside.
0:50:01 > 0:50:05It's beginning to stretch now, see? But it's breaking apart too quickly.
0:50:05 > 0:50:08What we're trying to do is get that to be really smooth,
0:50:08 > 0:50:11so we're going to mix it a little bit longer.
0:50:12 > 0:50:17The more you work it, the smoother and softer and elastic it gets.
0:50:17 > 0:50:20OK. See how soft that is now and stretchy?
0:50:20 > 0:50:23I've been mixing that for about six minutes
0:50:23 > 0:50:26and it's ready now for the butter to go in.
0:50:26 > 0:50:29Pass me the butter, please. There's 250 grams of softened butter going into this.
0:50:29 > 0:50:35- All that?- Yes. So it's basically a whole block of softened butter.
0:50:35 > 0:50:39It goes right in there, right in the middle of the dough.
0:50:39 > 0:50:42What we're going to do is incorporate that butter.
0:50:42 > 0:50:45'Mix for another six minutes, or ten minutes by hand,
0:50:45 > 0:50:48'until you have smooth and silky dough.'
0:50:48 > 0:50:50Have a look at that. See how glossy it's gone.
0:50:50 > 0:50:55That dough is soft, smooth, shiny, but you can't work it, look.
0:50:55 > 0:50:59- It sticks to your hand.- It's a lump. You could never mould that.- No.
0:50:59 > 0:51:03So to counter that, we pop it in the bowl.
0:51:03 > 0:51:08You can see how lovely and glossy this is, and stretchy. It's perfect brioche dough.
0:51:08 > 0:51:10If you just wrap that up for me, please.
0:51:10 > 0:51:13Now that needs to go into the fridge overnight,
0:51:13 > 0:51:17or for a minimum of eight hours, just to harden that butter.
0:51:17 > 0:51:19It will rise the dough slightly in the fridge,
0:51:19 > 0:51:22and it will ferment, so it will give it more flavour, as well.
0:51:22 > 0:51:26Obviously, we'll be able to use it, because at the moment it's a mess.
0:51:26 > 0:51:31- So are you, so get washed.- Exactly. - I'll put this in the fridge.- Thanks.
0:51:32 > 0:51:37'Having had the night to prove their dough, the bakers returned to the tent.'
0:51:37 > 0:51:39I needed it to kind of double in size.
0:51:39 > 0:51:43It has, although it's a little bit, I think, too cold in that fridge, actually.
0:51:43 > 0:51:46'This was a real opportunity to show off their baking
0:51:46 > 0:51:49- 'and mastery of flavours...' - I'm happy with it.
0:51:49 > 0:51:53'..with everyone making something different.'
0:51:53 > 0:51:55I can't get it out!
0:51:55 > 0:51:57It's wedged in.
0:52:00 > 0:52:03It did look a little bit rough when I took it out of the fridge.
0:52:03 > 0:52:08It looks as if it had a bad night, but, er, it should be OK.
0:52:10 > 0:52:12- That's risen!- It rises a lot.
0:52:12 > 0:52:16What you've got is that hard dough, which now we can manipulate.
0:52:16 > 0:52:18What we've got here is six brioche moulds.
0:52:18 > 0:52:23Now, each piece you need to roll out.
0:52:23 > 0:52:27You can manipulate this dough now. You couldn't do yesterday, because it was like liquid.
0:52:27 > 0:52:30- It would stick to your hands yesterday.- Precisely.
0:52:30 > 0:52:33Cut off the equivalent...
0:52:33 > 0:52:37It works out at 50 grams, 50 grams per ball.
0:52:37 > 0:52:40Now, each piece needs one small piece,
0:52:40 > 0:52:43which is the little tete - or head - on the top, and the main body of it.
0:52:43 > 0:52:47So you rip off roughly about six.
0:52:47 > 0:52:49So you've got your dough, make a cage
0:52:49 > 0:52:53and then move it very quickly in the flour and it smoothes it off.
0:52:53 > 0:52:55OK, likewise with this one -
0:52:55 > 0:52:59little bit of flour, spin it round, and there it is.
0:52:59 > 0:53:03Push down a little bit on the top, and it will get sticky anyway,
0:53:03 > 0:53:07take your little piece, pop on top so it looks like a cottage loaf.
0:53:07 > 0:53:11That then goes inside the mould... over there.
0:53:11 > 0:53:15You don't have to butter the moulds because they're lined and nonstick,
0:53:15 > 0:53:19and because there's so much butter in it, it's almost self-greasing.
0:53:19 > 0:53:22These need to prove up now. It's a slow prove.
0:53:22 > 0:53:25That's got butter in it, so you need to rise the dough,
0:53:25 > 0:53:27but at the same time not melt the butter.
0:53:27 > 0:53:30Leave it at an ambient temperature.
0:53:30 > 0:53:32Again, grab a bag,
0:53:32 > 0:53:35give a little bit of gap for them to grow.
0:53:35 > 0:53:38Those will rise for half an hour to an hour,
0:53:38 > 0:53:41depending on the temperature of your kitchen,
0:53:41 > 0:53:44and then we'll pop them in the oven, but for now, we'll leave them alone.
0:53:44 > 0:53:50- Are you waiting for them to rise to the top of the tin or...? - They'll grow to just below that.
0:53:50 > 0:53:53They've got a lot of growing to do. They'll at least double in size.
0:53:53 > 0:53:56- So we leave them right here on the worktop?- Yes.
0:53:56 > 0:53:58- We can go and have a cup of tea. - Come on.
0:53:58 > 0:54:01Let's go and have a game of darts, Mary.
0:54:03 > 0:54:06'Leave to prove at room temperature
0:54:06 > 0:54:09'for around 45 minutes.'
0:54:10 > 0:54:12You can smell the butter.
0:54:12 > 0:54:14These are really soft and light.
0:54:14 > 0:54:19Touch them really lightly, because see how delicate they are?
0:54:19 > 0:54:22What I'm going to do is egg-wash them.
0:54:22 > 0:54:26Brush it well on the top and on top of the head.
0:54:26 > 0:54:30Do you have to be very careful not to drop that wash down the side?
0:54:30 > 0:54:33You can see that I'm staying on the top,
0:54:33 > 0:54:36- because what happens is... Very clever, Mary!- I know.
0:54:36 > 0:54:39..if you get too much egg wash down the side,
0:54:39 > 0:54:41the dough then bonds itself to the inside of the mould.
0:54:41 > 0:54:45- And we won't get it out! - We won't get the thing out, correct.
0:54:45 > 0:54:50That's ready to go in the oven. It's set at 200, or 180 fan.
0:54:50 > 0:54:53In they go.
0:54:58 > 0:55:01I'm happy with those, but those are monsters so...
0:55:01 > 0:55:03- How beastly are they?- Very.
0:55:03 > 0:55:05There's going to be no panic.
0:55:05 > 0:55:07Who am I kidding?!
0:55:13 > 0:55:16Oh, no! That was a crap idea.
0:55:16 > 0:55:19Look at those, Mary.
0:55:19 > 0:55:21They look absolutely perfect!
0:55:21 > 0:55:26I'm going to take these out of here. They should come out quite easily.
0:55:26 > 0:55:27They're a bit hot.
0:55:27 > 0:55:31You were pretty careful about not letting the egg wash go down onto the tin,
0:55:31 > 0:55:34because they wouldn't come out then so easily.
0:55:34 > 0:55:37It's classic brioche tete, served at breakfast time,
0:55:37 > 0:55:39cut and toasted.
0:55:39 > 0:55:42That is one of my favourite breakfast dishes.
0:55:42 > 0:55:44I think they're just lovely just warm,
0:55:44 > 0:55:46with lots more butter,
0:55:46 > 0:55:48little bit of marmalade on the side, lovely!
0:55:53 > 0:55:56Here you go, then, Mary, the brioches tetes.
0:55:56 > 0:55:59They're a beautiful, golden-brown, buttery,
0:55:59 > 0:56:01very traditional for breakfast,
0:56:01 > 0:56:06- and I'd love you to try one. - I'm dying to try one. Come on.
0:56:06 > 0:56:08It's lovely and light. They're like little clouds.
0:56:08 > 0:56:11I'll cut this one in half.
0:56:16 > 0:56:21Look at that! Beautiful and light inside.
0:56:21 > 0:56:24The smell is incredible when you first open it up.
0:56:24 > 0:56:25I'll give you that one.
0:56:25 > 0:56:30Now, over here, you need to have a little bit of butter on there, as well.
0:56:30 > 0:56:34It just looks so soft and lovely!
0:56:35 > 0:56:37Mm!
0:56:39 > 0:56:43It's so good. The smell, it's just pure buttery smell.
0:56:43 > 0:56:46So next time, Mary, we're getting to the final challenges,
0:56:46 > 0:56:50where we've ranked them up and they've got harder and harder,
0:56:50 > 0:56:54and we're going to be covering pastry, alternative
0:56:54 > 0:56:56and, of course, tricky French.
0:56:56 > 0:56:58I've got some very special recipes.
0:56:58 > 0:57:02I'm practising like mad so I make them perfect!
0:57:02 > 0:57:05Are you trying to tell me, Miss Berry,
0:57:05 > 0:57:08that you actually go home and practise all the recipes for this?
0:57:08 > 0:57:09I have a jolly good try!
0:57:09 > 0:57:12Nonsense! You know them off the top of your head!
0:57:14 > 0:57:20'Next time, Mary and Paul take on five challenges from the last weeks of the Bake Off.'
0:57:20 > 0:57:22From pastry to French Week,
0:57:22 > 0:57:26and even some ideas from the final programme.
0:57:26 > 0:57:30'Our king and queen of cakes will guide you through their favourite Signature,
0:57:30 > 0:57:33'Technical and Showstopper bakes.'
0:57:33 > 0:57:36The things that we show you how to make are quite tricky,
0:57:36 > 0:57:40but just bear with me and watch what I do,
0:57:40 > 0:57:44because I'm trying to impart what I have learnt over the years, over to you guys.
0:57:44 > 0:57:46'They'll give you all the knowledge you need
0:57:46 > 0:57:49'to get perfect results every time.'
0:57:49 > 0:57:52- Bit of all right! - I'll have some more of that, yeah!
0:57:52 > 0:57:56'Paul shows us how to spin pizza like a pro...
0:57:56 > 0:58:00'and Mary has a handy tip to tell a good egg from a bad.
0:58:00 > 0:58:03'Join us next time
0:58:03 > 0:58:05'for The Great British Bake Off Masterclass.'
0:58:05 > 0:58:09This gives us an opportunity to do some very special bakes
0:58:09 > 0:58:12that you will be able to impress your family with in your own kitchen.
0:58:12 > 0:58:15If you're that good, we'll see you on Bake Off!
0:58:15 > 0:58:18Subtitles by Red Bee Media Ltd