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