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Welcome to our second visit to the Bake Off tent. | 0:00:02 | 0:00:04 | |
Last week we did cake. | 0:00:04 | 0:00:05 | |
Who knows what Paul and Mary have up their little sleeves this time. | 0:00:05 | 0:00:08 | |
-I'm not sure I would like to eat anything that has been up Paul's sleeve. -No, no way. -No. | 0:00:08 | 0:00:12 | |
Inside that tent we have 11 bakers raring to go | 0:00:12 | 0:00:15 | |
and three fantastic challenges ahead of them. | 0:00:15 | 0:00:17 | |
It can only mean one thing - welcome... | 0:00:17 | 0:00:19 | |
BOTH: To The Great British Bake Off. | 0:00:19 | 0:00:22 | |
Last week, 12 new bakers entered the tent for the first time. | 0:00:22 | 0:00:26 | |
We know how to bake, don't we? | 0:00:26 | 0:00:28 | |
We do. Only thing we know. | 0:00:28 | 0:00:30 | |
While there was success for some... | 0:00:30 | 0:00:32 | |
That taste - fantastic. | 0:00:32 | 0:00:34 | |
..there was misery for others. | 0:00:34 | 0:00:36 | |
Oh, no, it's split. | 0:00:36 | 0:00:38 | |
Nancy executed exemplary miniature cakes... | 0:00:38 | 0:00:40 | |
What perfection. A sheer joy to look at. | 0:00:40 | 0:00:44 | |
..and was crowned this year's first Star Baker. | 0:00:44 | 0:00:47 | |
APPLAUSE | 0:00:47 | 0:00:48 | |
But Claire had one disaster too many. | 0:00:48 | 0:00:52 | |
Absolutely no idea. | 0:00:52 | 0:00:53 | |
'And she was the first to leave the Bake Off tent.' | 0:00:53 | 0:00:57 | |
You'll be very missed, love. You're a real cracker, you are. | 0:00:57 | 0:00:59 | |
This week it's biscuit week. | 0:00:59 | 0:01:01 | |
Please can you say to me, "That's a cracker". | 0:01:01 | 0:01:04 | |
-That's a cracker. -Good. | 0:01:04 | 0:01:05 | |
'The bakers face savoury biscuits...' | 0:01:05 | 0:01:07 | |
Essentially this is a biscuit iron maiden. | 0:01:07 | 0:01:10 | |
'..an exacting technical...' | 0:01:10 | 0:01:12 | |
I thought, add up ingredients, divide by 18. Does that make sense? | 0:01:12 | 0:01:15 | |
'..and a Showstopper in need of a very steady hand.' | 0:01:15 | 0:01:18 | |
Ah-ha. | 0:01:18 | 0:01:20 | |
Yes! | 0:01:21 | 0:01:23 | |
Right, er... | 0:01:53 | 0:01:55 | |
Oh, it says, "Time to bin your comedy partner, | 0:01:55 | 0:01:57 | |
"she's only dragging you down'. | 0:01:57 | 0:01:59 | |
Ah, "Beware of the middle-aged lady on your right eating biscuits." | 0:01:59 | 0:02:05 | |
It's biscuit week. | 0:02:05 | 0:02:07 | |
Welcome back, bakers. It's your second weekend in the tent. | 0:02:13 | 0:02:18 | |
Jordan, don't look worried yet. Now, welcome to biscuit week. | 0:02:18 | 0:02:22 | |
Paul and Mary would love you to make... | 0:02:22 | 0:02:25 | |
# Savoury biscuits I'm going to sing it | 0:02:25 | 0:02:28 | |
# Savoury biscuits... # | 0:02:28 | 0:02:30 | |
Sorry. 36 savoury biscuits, please, ladies and gents. | 0:02:30 | 0:02:33 | |
You can make any biscuit you like. Any flavour you like. | 0:02:33 | 0:02:36 | |
It's got to go with cheese. Underneath cheese. Atop cheese. | 0:02:36 | 0:02:40 | |
Alongside cheese. I don't care. | 0:02:40 | 0:02:42 | |
It's got to be cheesier than an ABBA tribute band at a fondue all-night bash. | 0:02:42 | 0:02:45 | |
-So, you've got two hours. On your marks... -Get set... -Bake! | 0:02:45 | 0:02:49 | |
These are big sunflower seeds! | 0:02:56 | 0:02:58 | |
It's one thing making, you know, | 0:03:01 | 0:03:03 | |
three or four biscuits for a dinner party. | 0:03:03 | 0:03:06 | |
When you've been asked to make 36, that is very tricky. | 0:03:06 | 0:03:08 | |
Because each biscuit has to be consistent. | 0:03:08 | 0:03:11 | |
So not only the size has to be consistent, | 0:03:11 | 0:03:13 | |
but also the bake and the colour. | 0:03:13 | 0:03:15 | |
If it's digestive biscuit, it should have a nice crumble. | 0:03:15 | 0:03:19 | |
If it's a sort of water biscuit, it should snap and be firm. | 0:03:19 | 0:03:23 | |
It has to be the best of its type, because we are very fussy. | 0:03:23 | 0:03:27 | |
I've got a commanding view this time. | 0:03:27 | 0:03:30 | |
Last time, I was at the front last week. Better here. | 0:03:30 | 0:03:33 | |
I can see what's going on. | 0:03:33 | 0:03:35 | |
-Good morning, Jordan. -Good morning. How are we all? | 0:03:35 | 0:03:38 | |
Your savoury biscuits - what have you decided to do? | 0:03:38 | 0:03:41 | |
I'm going for a sourdough chilli cheese. | 0:03:41 | 0:03:44 | |
Yorick is my sourdough yeast. | 0:03:44 | 0:03:46 | |
As in, "Alas, poor Yorick! I knew him, Horatio"? | 0:03:46 | 0:03:48 | |
Horatio. Yes, indeed. | 0:03:48 | 0:03:50 | |
-Can I have a quick look? -Feel free. He's potent. | 0:03:50 | 0:03:53 | |
-You love Yorick, don't you? -I have a great passion. | 0:03:53 | 0:03:55 | |
You're very close to Yorick. | 0:03:55 | 0:03:58 | |
He's a friend who provides far more than pretty much everyone else. | 0:03:58 | 0:04:01 | |
Jordan's an IT manager and has been baking for seven years. | 0:04:01 | 0:04:03 | |
He loves to experiment with flavours | 0:04:03 | 0:04:06 | |
and his fiery biscuits | 0:04:06 | 0:04:07 | |
combine three different chillies - | 0:04:07 | 0:04:09 | |
Arbol, Cascabel and Chipotle. | 0:04:09 | 0:04:11 | |
I really, really like Mexican food. | 0:04:11 | 0:04:13 | |
I sort of get a bit obsessive over my chillies. | 0:04:13 | 0:04:15 | |
I have tried various different chillies at home, | 0:04:15 | 0:04:18 | |
because I was worried about scaring Mary Berry. | 0:04:18 | 0:04:21 | |
My husband said to me the other night, "What's for supper?" | 0:04:21 | 0:04:25 | |
I said, "Well, I thought about steak and ale pie | 0:04:25 | 0:04:28 | |
"but you're having rye and fennel biscuits." | 0:04:28 | 0:04:32 | |
Nancy's family regularly enjoy the fruits of her baking. | 0:04:32 | 0:04:37 | |
Today she's making a crumbly rye flour and fennel biscuit. | 0:04:37 | 0:04:42 | |
-I'm a little bit worried about the fennel. -Yeah. | 0:04:42 | 0:04:45 | |
When I practised at home, I used three heaped teaspoons | 0:04:45 | 0:04:49 | |
and that was spot-on. | 0:04:49 | 0:04:50 | |
But think it was probably out of date. | 0:04:50 | 0:04:53 | |
Right. Does that make it...? | 0:04:53 | 0:04:55 | |
-That makes the taste weaker, though, if it's out of date? -Yeah. | 0:04:55 | 0:04:58 | |
And it loses its colour. I bet yours is grey. | 0:04:58 | 0:05:02 | |
Yeah. My herbs are all grey. Sell-by 2002, most of them. | 0:05:02 | 0:05:06 | |
Today I'm baking za'atar and fig biscuits. | 0:05:06 | 0:05:10 | |
Za'atar is like a Middle Eastern blend of spices and herbs. | 0:05:10 | 0:05:14 | |
Iain's exotic bakes go down well on his construction site. | 0:05:14 | 0:05:19 | |
Today he's adding oatmeal and fig to his za'atar biscuits. | 0:05:19 | 0:05:23 | |
Fig tends to be quite chewy, so would you expect it to bend or snap? | 0:05:23 | 0:05:27 | |
A bit of both. It does bend and does... | 0:05:27 | 0:05:29 | |
-You're covering yourself. -Cover the bases. | 0:05:29 | 0:05:32 | |
That's handy. | 0:05:32 | 0:05:33 | |
-It is chewy, erm... -It's a bendy snap. | 0:05:33 | 0:05:35 | |
..but it does have a bit of a snap. | 0:05:35 | 0:05:37 | |
Not like a cracker. | 0:05:37 | 0:05:38 | |
Please can you say to me, Iain, "That's a cracker"? | 0:05:38 | 0:05:41 | |
-That's a cracker. -Good. | 0:05:41 | 0:05:42 | |
Biscuits usually have a short texture and so don't require | 0:05:42 | 0:05:45 | |
much kneading, but Enwezor's is an unusual biscuit. | 0:05:45 | 0:05:49 | |
It only takes five minutes to develop the gluten so it doesn't tear so much. | 0:05:49 | 0:05:54 | |
Enwezor manages to make all his bakes with his four young children. | 0:05:54 | 0:05:58 | |
His healthy pumpkin and sunflower seed cracker biscuits | 0:05:58 | 0:06:01 | |
are made using three types of flour. | 0:06:01 | 0:06:04 | |
It's half-white flour, half-rye and wholemeal flour. | 0:06:04 | 0:06:08 | |
It's not quite as elastic as white flour but it has a lovely flavour. | 0:06:08 | 0:06:12 | |
I'm just kneading it gently for 30 seconds. | 0:06:12 | 0:06:16 | |
It matters hugely how much you knead it for, | 0:06:16 | 0:06:19 | |
because if you work it too much it can be very tough. | 0:06:19 | 0:06:23 | |
Kate bakes at home with her five-year-old daughter Eloise. | 0:06:23 | 0:06:27 | |
Her signature shortbread biscuits are flavoured with Parmesan and apple. | 0:06:27 | 0:06:32 | |
The biscuits are baked with the apple on top, | 0:06:32 | 0:06:34 | |
but they're very thin otherwise they add too much moisture to the biscuits. | 0:06:34 | 0:06:38 | |
-Hello. -Morning. -Hello, Luis. -Hi, are you all right? | 0:06:41 | 0:06:44 | |
What are you up to right now? | 0:06:44 | 0:06:45 | |
At the moment I'm just bringing my dough together, | 0:06:45 | 0:06:48 | |
which is quite a crumbly dough. | 0:06:48 | 0:06:49 | |
Is this because you're re-rolling it? | 0:06:49 | 0:06:51 | |
No, it's crumbly by nature. | 0:06:51 | 0:06:53 | |
It's more of an oat and wholemeal biscuit, so... | 0:06:53 | 0:06:56 | |
-Ooh, we haven't had any of those yet. -OK, cool. | 0:06:56 | 0:06:58 | |
Luis grew up in Stockport, | 0:06:58 | 0:07:00 | |
but his Spanish heritage influences his baking. | 0:07:00 | 0:07:03 | |
His oatmeal biscuits are flavoured with sweet paprika, | 0:07:03 | 0:07:06 | |
rosemary and black olives. | 0:07:06 | 0:07:08 | |
Were they olives in oil or brine? | 0:07:08 | 0:07:11 | |
Brine, yeah. | 0:07:11 | 0:07:13 | |
Because I don't want to add oil to my mixture, so... | 0:07:13 | 0:07:15 | |
And I really dried them as well, you know, | 0:07:15 | 0:07:18 | |
so the mixture doesn't go too sticky. | 0:07:18 | 0:07:20 | |
Rolling the dough to an even thickness | 0:07:22 | 0:07:25 | |
is essential to ensure a consistent bake | 0:07:25 | 0:07:27 | |
across all 36 biscuits. | 0:07:27 | 0:07:30 | |
I'm exhausted! | 0:07:32 | 0:07:34 | |
Ooh, a lovely smell here, Chetna. Tell us about your savoury biscuits. | 0:07:34 | 0:07:38 | |
I'm making fenugreek and carom seed crackers. Like water biscuits. | 0:07:38 | 0:07:42 | |
Chetna grew up in India and her traditional family recipes | 0:07:42 | 0:07:46 | |
influence much of her baking. | 0:07:46 | 0:07:48 | |
Her spice-infused crackers are each rolled individually. | 0:07:48 | 0:07:53 | |
Is this something that's been passed down? | 0:07:53 | 0:07:55 | |
Yes, these are my mum's recipe. | 0:07:55 | 0:07:57 | |
She always has a box of these at home. | 0:07:57 | 0:07:59 | |
Once one goes the other just magically appears. | 0:07:59 | 0:08:02 | |
You're confident they're all going to be equal size and shape? | 0:08:02 | 0:08:05 | |
Yes, I am, yeah. | 0:08:05 | 0:08:06 | |
Diana is the only baker not making a traditional biscuit dough. | 0:08:06 | 0:08:10 | |
Instead, she's using a pastry mix. | 0:08:10 | 0:08:14 | |
I've chosen to make Parmesan and chive triangles. | 0:08:14 | 0:08:18 | |
Because it's something I do make on quite a regular basis. | 0:08:18 | 0:08:21 | |
Diana's been baking for her family for 60 years. | 0:08:21 | 0:08:25 | |
Today she's adding home-grown chives to her Parmesan pastry triangles. | 0:08:25 | 0:08:29 | |
It seems a simple thing, but I didn't realise how much time | 0:08:29 | 0:08:32 | |
it was going to take with the restings. | 0:08:32 | 0:08:35 | |
You have thyme in there as well? Hey! You see! | 0:08:35 | 0:08:38 | |
That's probably the worst pun we've ever had on this show, | 0:08:38 | 0:08:41 | |
and that's saying something. | 0:08:41 | 0:08:43 | |
OK, bakers, you're halfway through your cheesy challenge. Gouda for you! | 0:08:45 | 0:08:50 | |
Cut out some biscuits now. | 0:08:52 | 0:08:54 | |
Norman is the only baker bravely not adding any flavour at all to his biscuits. | 0:08:54 | 0:09:00 | |
If you opt to bake something simple I think it has to be good. | 0:09:00 | 0:09:03 | |
These might be at the bottom of the list as far as taste is | 0:09:03 | 0:09:07 | |
concerned, but I like them. | 0:09:07 | 0:09:09 | |
Norman's farthing biscuits are made simply with flour, butter and lard. | 0:09:09 | 0:09:13 | |
He learnt to bake at school | 0:09:13 | 0:09:15 | |
before joining the Merchant Navy at the age of 17. | 0:09:15 | 0:09:18 | |
You have an air of calm about you. | 0:09:18 | 0:09:19 | |
Do you think that's related to the fact you've had... | 0:09:19 | 0:09:22 | |
It's all a bluff. | 0:09:22 | 0:09:23 | |
-..military training? -No, no. | 0:09:23 | 0:09:25 | |
It's not gone unnoticed you have been doing a little bit of semaphore in your free time. | 0:09:25 | 0:09:29 | |
-I was teaching them last night. -So, how would you semaphore "bake", for example? | 0:09:29 | 0:09:33 | |
-It's B... -B. | 0:09:33 | 0:09:34 | |
-A... -A. | 0:09:34 | 0:09:35 | |
-K... -K. | 0:09:35 | 0:09:36 | |
and E. | 0:09:36 | 0:09:38 | |
You've just made that one up! | 0:09:38 | 0:09:40 | |
-No, I didn't! -Absolutely made that one up. | 0:09:40 | 0:09:43 | |
It's so long since I learnt it. I was 15 when I learnt this, you know. | 0:09:43 | 0:09:46 | |
But K is the same as E. Hang on. B, A... | 0:09:46 | 0:09:47 | |
That's when they used to tell me, "Straighten your arm out!" | 0:09:47 | 0:09:50 | |
And it never straightened, you see, because I broke it. | 0:09:50 | 0:09:53 | |
HE LAUGHS | 0:09:53 | 0:09:54 | |
My dog has actually eaten a whole tray of these. | 0:09:56 | 0:09:59 | |
I left them on the side, went out of the kitchen, | 0:09:59 | 0:10:02 | |
came back in and they're all gone. | 0:10:02 | 0:10:04 | |
And my dog was just sat there like... | 0:10:04 | 0:10:06 | |
Martha is just 17 | 0:10:06 | 0:10:08 | |
and lives with her mischievous dog, Alfie, | 0:10:08 | 0:10:10 | |
and her sister, mum and dad. | 0:10:10 | 0:10:12 | |
Today she's making caramelised onion | 0:10:12 | 0:10:14 | |
and goat's cheese sandwich biscuits | 0:10:14 | 0:10:16 | |
-Sandwich biscuits? -Yes. | 0:10:16 | 0:10:17 | |
-You've got to therefore make an awful lot. -I know. | 0:10:17 | 0:10:19 | |
72. | 0:10:19 | 0:10:21 | |
-72 biscuits. -And so it won't be crisp-crunch if they have got a filling. | 0:10:21 | 0:10:25 | |
No, because it's going to have a cheese in the middle. | 0:10:25 | 0:10:27 | |
I've got some softer goats' cheese in the middle. | 0:10:27 | 0:10:30 | |
I work on a cheese counter in a supermarket, | 0:10:30 | 0:10:32 | |
so I have to spend my Saturday afternoons just staring at cheese. | 0:10:32 | 0:10:38 | |
These crackers are my father-in-law's favourite crackers. | 0:10:38 | 0:10:41 | |
He is a real cheese eater. | 0:10:41 | 0:10:43 | |
Richard works in the family building firm, | 0:10:43 | 0:10:46 | |
and his colleagues have been enjoying | 0:10:46 | 0:10:48 | |
his poppy seed and rosemary crackers. | 0:10:48 | 0:10:50 | |
-What I love is you've still got that as well. -I don't even notice any more. | 0:10:50 | 0:10:53 | |
-Just in case someone comes along and asks you for a quote. -Someone might need measuring up. | 0:10:53 | 0:10:57 | |
I need measuring up, but wait till I'm at fighting weight. | 0:10:57 | 0:11:00 | |
I don't need my measurements now, they'd frighten me. | 0:11:00 | 0:11:02 | |
I'm just stabbing all the biscuits with my fork. | 0:11:02 | 0:11:06 | |
If you have holes in a biscuit they're less likely to puff up. | 0:11:06 | 0:11:09 | |
What the hell is that? | 0:11:09 | 0:11:11 | |
-I commissioned this this week. -Who did you commission it from? | 0:11:11 | 0:11:14 | |
My husband again. | 0:11:14 | 0:11:15 | |
I said, "I need something to make them look professional." | 0:11:15 | 0:11:18 | |
Essentially this is a biscuit iron maiden. | 0:11:18 | 0:11:20 | |
Right I'm going in with my biscuits. | 0:11:20 | 0:11:23 | |
OK. | 0:11:23 | 0:11:25 | |
For every different type of biscuit there's a different | 0:11:25 | 0:11:28 | |
baking approach. | 0:11:28 | 0:11:30 | |
Now we watch these like a hawk, | 0:11:35 | 0:11:38 | |
because 30 seconds, they will go from not done enough to far too done. | 0:11:38 | 0:11:43 | |
OK, bakers, ten minutes to go. That's the way the cookie crumbles. | 0:11:57 | 0:12:02 | |
They've cooked rather quickly underneath. | 0:12:02 | 0:12:04 | |
I don't know why that is, so... | 0:12:04 | 0:12:06 | |
Anyway, they haven't got a soggy bottom, have they? | 0:12:06 | 0:12:09 | |
They are not baking evenly, so I'm having to take out odd ones. | 0:12:09 | 0:12:15 | |
All 36 biscuits should be identical. | 0:12:15 | 0:12:20 | |
I'm not happy with them. They're going back in for another minute. | 0:12:20 | 0:12:24 | |
I'm cutting out the crackers now after they've actually baked | 0:12:24 | 0:12:29 | |
on both sides. | 0:12:29 | 0:12:30 | |
Perfectly round. | 0:12:30 | 0:12:33 | |
Maybe another minute. I will turn them round. | 0:12:35 | 0:12:39 | |
Bakers, that's 30 seconds. 30 seconds left on this challenge. | 0:12:39 | 0:12:44 | |
I'm up to the wire. | 0:12:44 | 0:12:47 | |
33, 34, 36. | 0:12:49 | 0:12:52 | |
36. | 0:12:56 | 0:12:57 | |
I think I'm just going to pop it on top of there. | 0:13:01 | 0:13:03 | |
That's it. | 0:13:04 | 0:13:06 | |
-That's it, bakers. -Well done. | 0:13:06 | 0:13:07 | |
Sorted. | 0:13:07 | 0:13:09 | |
HE LAUGHS | 0:13:09 | 0:13:11 | |
One challenge down. | 0:13:15 | 0:13:17 | |
Which biscuits will stand up to the judges' scrutiny? | 0:13:17 | 0:13:20 | |
They certainly have a lovely snap. | 0:13:26 | 0:13:28 | |
I think that's a very nice, | 0:13:28 | 0:13:30 | |
flavoursome biscuit to go with cheese. | 0:13:30 | 0:13:33 | |
It's not overpowering in any way. | 0:13:33 | 0:13:34 | |
The rosemary, you know, can be quite soapy if you use too much of it. | 0:13:34 | 0:13:37 | |
But the balance with the biscuit itself is really good. | 0:13:37 | 0:13:41 | |
Thank you. | 0:13:41 | 0:13:42 | |
You've got the balance of your chilli right. | 0:13:47 | 0:13:49 | |
My issue is it tastes burnt. | 0:13:49 | 0:13:53 | |
It's burnt?! | 0:13:53 | 0:13:54 | |
Like something has caught. | 0:13:54 | 0:13:56 | |
Ah! | 0:13:56 | 0:13:57 | |
It is slightly over-baked, but it still doesn't put me off the biscuit. | 0:13:57 | 0:14:00 | |
These are really aromatic. They're great, aren't they? | 0:14:04 | 0:14:08 | |
The flavour from that carom seed as well, gorgeous. | 0:14:08 | 0:14:11 | |
I think you've got a very uniform bunch. | 0:14:16 | 0:14:19 | |
And I love the idea of olives in the biscuit. | 0:14:19 | 0:14:22 | |
I think the flavours are lovely, they really do work together. | 0:14:22 | 0:14:25 | |
But I think you are three minutes away from perfection. | 0:14:25 | 0:14:28 | |
What we've got here | 0:14:31 | 0:14:33 | |
is a lovely colour on that side, | 0:14:33 | 0:14:35 | |
and then when you twist them round... | 0:14:35 | 0:14:38 | |
-Yes. -..They're pale. | 0:14:38 | 0:14:39 | |
It is irregular. It's not quite evenly baked. | 0:14:39 | 0:14:42 | |
The idea was good, but it wasn't executed well. | 0:14:42 | 0:14:45 | |
They look so uniform, like a line of soldiers. | 0:14:47 | 0:14:51 | |
You've managed to retain a good snap. | 0:14:51 | 0:14:54 | |
-Very original. I think it's great fun. -Thank you. | 0:14:54 | 0:14:57 | |
-Well done. -Thanks. | 0:14:57 | 0:14:58 | |
It looks so perfect. But for me, | 0:15:02 | 0:15:04 | |
it is a bit soft underneath. | 0:15:04 | 0:15:07 | |
The moisture of the apple goes into that Parmesan biscuit, | 0:15:07 | 0:15:11 | |
-giving it a slightly under-baked look. -Yeah. | 0:15:11 | 0:15:14 | |
I'm debating whether I like them or not. | 0:15:14 | 0:15:16 | |
-I'm not getting a lot of apple coming through. -Oh! | 0:15:16 | 0:15:20 | |
I don't know that those flavours go well together. | 0:15:23 | 0:15:25 | |
I'm questioning the za'atar blend. It is very, very pungent. | 0:15:25 | 0:15:29 | |
I just think it's gone slightly overboard with those powerful flavours. | 0:15:29 | 0:15:34 | |
The uniformity is there, because obviously you cut them. | 0:15:37 | 0:15:40 | |
It's carrying flavour. | 0:15:40 | 0:15:42 | |
It's not very strong. | 0:15:42 | 0:15:44 | |
It probably could have done with more of a kick to it, | 0:15:44 | 0:15:46 | |
but the texture of it is bang-on. | 0:15:46 | 0:15:48 | |
A very even, pale bake. | 0:15:50 | 0:15:54 | |
It's breaking like a sort of digestive biscuit. | 0:15:54 | 0:15:57 | |
The texture is there, the colour is there. | 0:15:57 | 0:16:00 | |
You've got that exactly right for me. | 0:16:00 | 0:16:03 | |
It looks a lovely texture when you open it. | 0:16:07 | 0:16:10 | |
I like that. I like that biscuit a lot. It's very professional. | 0:16:10 | 0:16:13 | |
I think the recipe, the way you've approached it... | 0:16:13 | 0:16:15 | |
You could sell those tomorrow. | 0:16:15 | 0:16:17 | |
I really believe you could sell them tomorrow. | 0:16:17 | 0:16:20 | |
At a farthing each. | 0:16:20 | 0:16:21 | |
THEY LAUGH | 0:16:21 | 0:16:23 | |
I'm very pleased. | 0:16:23 | 0:16:26 | |
I'll be even more pleased when I talk to my wife | 0:16:26 | 0:16:28 | |
tonight as she says, "They won't like those biscuits. | 0:16:28 | 0:16:31 | |
"They're not good enough." | 0:16:31 | 0:16:33 | |
She'll have to eat her words, and the biscuits. | 0:16:33 | 0:16:38 | |
I thought the comment about them being over-baked was a bit strange. | 0:16:38 | 0:16:41 | |
I disagree. | 0:16:41 | 0:16:42 | |
HE LAUGHS | 0:16:42 | 0:16:44 | |
I could have done better. I could have done a lot better. | 0:16:44 | 0:16:47 | |
There we go. Onward and upward. | 0:16:47 | 0:16:50 | |
You might think of the classic British biscuit as | 0:16:53 | 0:16:56 | |
the kind you dunk in your tea. | 0:16:56 | 0:16:57 | |
But what about the unsung hero of the seaside? | 0:16:57 | 0:17:01 | |
In the early 19th century, at the end of the Napoleonic Wars, | 0:17:03 | 0:17:07 | |
many Italians moved to British cities | 0:17:07 | 0:17:09 | |
in search of a better life | 0:17:09 | 0:17:11 | |
and settled in areas like Ancoats in Manchester. | 0:17:11 | 0:17:14 | |
They brought with them | 0:17:14 | 0:17:16 | |
a technique from making Italian ice cream known as gelato. | 0:17:16 | 0:17:18 | |
Now, that involves boiling milk so that the sugars dissolve. | 0:17:18 | 0:17:22 | |
You then put it into kind of a wooden basin and hand crank it, | 0:17:22 | 0:17:26 | |
and it produced the most amazing, smooth, delicious ice cream. | 0:17:26 | 0:17:30 | |
So the streets were reverberating to the sound of these | 0:17:30 | 0:17:33 | |
sort of dairy mangles being cranked...? | 0:17:33 | 0:17:35 | |
"Gelato, gelato." Yes, exactly. | 0:17:35 | 0:17:37 | |
'The cold cellars of the terraced houses were ideal | 0:17:37 | 0:17:40 | |
'for churning out this speciality.' | 0:17:40 | 0:17:41 | |
So how exactly were these ice creams sold? | 0:17:41 | 0:17:44 | |
The sellers would go round the streets pushing round these | 0:17:44 | 0:17:48 | |
carts, and they would put it in something called a "penny lick". | 0:17:48 | 0:17:51 | |
The person who was buying it would lick every last bit, give it | 0:17:51 | 0:17:54 | |
back to the ice cream seller, who would then sell it to somebody else. | 0:17:54 | 0:17:57 | |
A penny lick off the street doesn't sound like the most hygienic thing in the world. | 0:17:57 | 0:18:01 | |
No, there was a dark side to this wonderful craze for gelato, | 0:18:01 | 0:18:04 | |
and that was the spread of diseases. | 0:18:04 | 0:18:06 | |
Which is why, in 1899, they were banned. | 0:18:06 | 0:18:09 | |
-No-one wanted cholera gelato. -No. | 0:18:09 | 0:18:11 | |
'With the penny lick outlawed, ice cream sellers | 0:18:11 | 0:18:14 | |
'needed a new way to serve their product.' | 0:18:14 | 0:18:16 | |
It took an enterprising Italian from Ancoats by the name | 0:18:16 | 0:18:19 | |
of Antonio Valvona to come to the rescue of the gelato industry, | 0:18:19 | 0:18:22 | |
bringing a new product to the streets of Manchester that | 0:18:22 | 0:18:25 | |
would revolutionise the way that ice cream was sold. | 0:18:25 | 0:18:27 | |
What do you have to do to get a gondola round here? | 0:18:27 | 0:18:30 | |
'While travelling in Belgium, Valvona | 0:18:30 | 0:18:32 | |
'saw that instead of being served in penny licks, | 0:18:32 | 0:18:35 | |
'ice cream was sold in edible cups, | 0:18:35 | 0:18:37 | |
'so, from his basement in Manchester, | 0:18:37 | 0:18:39 | |
'he invented the twist cone, | 0:18:39 | 0:18:41 | |
'a rudimentary version of the cones we know and love today.' | 0:18:41 | 0:18:44 | |
I've spotted a flaw in the early twist. | 0:18:44 | 0:18:47 | |
Indeed. | 0:18:47 | 0:18:48 | |
Yeah. That's a nightmare for people. | 0:18:48 | 0:18:50 | |
A lot of the early versions of the cones had holes in the bottom | 0:18:50 | 0:18:54 | |
because they were doing it so quickly. | 0:18:54 | 0:18:56 | |
But ice cream didn't last long enough for it to run down the hole. | 0:18:56 | 0:19:00 | |
No. It certainly doesn't in my house. | 0:19:00 | 0:19:02 | |
'Valvona's twist cone was made from flour, water and treacle batter, | 0:19:02 | 0:19:06 | |
'poured onto cast-iron plates which were flipped for an even bake.' | 0:19:06 | 0:19:10 | |
What did they use to shape the twist? | 0:19:10 | 0:19:13 | |
They used to use a wooden peg, which was maybe a chair leg, | 0:19:13 | 0:19:17 | |
anything they could get their hands onto. | 0:19:17 | 0:19:19 | |
Papa's on the old griddle. | 0:19:19 | 0:19:21 | |
Grandma's working the chair leg, getting that down to a fine point. | 0:19:21 | 0:19:24 | |
If you'd like to open that up for me... | 0:19:24 | 0:19:26 | |
SHE GROANS | 0:19:26 | 0:19:28 | |
Round the chair leg. | 0:19:28 | 0:19:29 | |
And that's why it was called a twist cone, | 0:19:29 | 0:19:32 | |
because it twisted round the wooden peg. | 0:19:32 | 0:19:34 | |
As it cools, it hardens. | 0:19:34 | 0:19:36 | |
So you'd be left with a small cone. | 0:19:36 | 0:19:39 | |
Mm-mm. Who needs ice cream on top of that? | 0:19:39 | 0:19:42 | |
That's going to be delicious. Mm, that is good. | 0:19:42 | 0:19:46 | |
All of the fun, none of the typhoid. | 0:19:46 | 0:19:48 | |
'For the second biscuit challenge, | 0:19:56 | 0:19:58 | |
'the bakers face one of Mary's technically tricky recipes.' | 0:19:58 | 0:20:03 | |
Bakers, welcome to your biscuit technical challenge. | 0:20:03 | 0:20:06 | |
Now, it's one of Mary Berry's recipes - she's the one in the | 0:20:06 | 0:20:09 | |
Blake's 7 jacket just there. | 0:20:09 | 0:20:11 | |
Right, Pussy Galore, Paul Hollywood, if you would like to leave the tent. | 0:20:11 | 0:20:16 | |
See you later, Pussy. | 0:20:16 | 0:20:18 | |
So, today we would like you to make 18 Florentines. | 0:20:18 | 0:20:22 | |
OK. Mixed reaction. You've got one hour and a quarter. | 0:20:22 | 0:20:29 | |
On your marks... | 0:20:29 | 0:20:30 | |
BOTH: Get set and bake! | 0:20:30 | 0:20:32 | |
ALARM BELL RINGS | 0:20:40 | 0:20:42 | |
One hour and a quarter. Jeez. | 0:20:42 | 0:20:44 | |
I've eaten plenty of Florentines but I've never made one so, yeah. | 0:20:50 | 0:20:54 | |
We'll see what happens. | 0:20:54 | 0:20:56 | |
I've never made Florentines before. Not made much fancy stuff, really. | 0:20:58 | 0:21:02 | |
More bread and pies. | 0:21:04 | 0:21:06 | |
Florentines. Mary, good choice! | 0:21:10 | 0:21:14 | |
Well, they're pretty tricky to make, really. | 0:21:14 | 0:21:17 | |
To get absolutely perfect like that. | 0:21:17 | 0:21:19 | |
They should have a sort of lacy appearance, be delicate. | 0:21:19 | 0:21:22 | |
The bake should be even, | 0:21:22 | 0:21:25 | |
and then the chocolate should be evenly distributed. | 0:21:25 | 0:21:31 | |
It's got a lovely marking underneath. It feels... | 0:21:31 | 0:21:34 | |
It feels lovely, actually. | 0:21:34 | 0:21:36 | |
If they have got the chocolate on at the right temperature, | 0:21:36 | 0:21:39 | |
it doesn't leak through. | 0:21:39 | 0:21:40 | |
I think it's got a beautiful caramel flavour with the cranberry | 0:21:40 | 0:21:43 | |
and with the nuts as well. | 0:21:43 | 0:21:45 | |
As a whole biscuit, I think that's delicious. | 0:21:45 | 0:21:49 | |
They give you basic instructions, but they don't give exactly | 0:21:51 | 0:21:57 | |
how much to chop them, how finely to chop the nuts and cranberries. | 0:21:57 | 0:22:01 | |
Never in my life have I chopped nuts one at a time. | 0:22:01 | 0:22:05 | |
HE LAUGHS | 0:22:05 | 0:22:06 | |
But this is Mary Berry's recipe | 0:22:06 | 0:22:08 | |
and we do not want to upset Miss Mary Berry. | 0:22:08 | 0:22:10 | |
Mary's Florentine recipe is made by adding fruit and nuts to a caramel dough. | 0:22:10 | 0:22:16 | |
I've never made caramel with golden syrup which is... | 0:22:17 | 0:22:20 | |
SHE LAUGHS | 0:22:20 | 0:22:25 | |
I'm dissolving the sugar and the syrup and the butter together, | 0:22:25 | 0:22:28 | |
but it mustn't boil. | 0:22:28 | 0:22:31 | |
It says, "Spoon them by spooning the mixture onto the trays," so... | 0:22:35 | 0:22:41 | |
I am using a spoon. Which is a good start, isn't it? | 0:22:41 | 0:22:44 | |
HE LAUGHS | 0:22:44 | 0:22:47 | |
There isn't much mixture, which is a bit scary. | 0:22:53 | 0:22:56 | |
If you were making them at home it wouldn't matter | 0:22:56 | 0:22:59 | |
if you had 12 or 22, but they specify 18 so we have got to get 18. | 0:22:59 | 0:23:04 | |
Before I start baking them, I need to work out what I'm going to do. | 0:23:04 | 0:23:08 | |
I'd have thought you cut them out. | 0:23:08 | 0:23:11 | |
This is where you get your maths wrong. | 0:23:14 | 0:23:16 | |
I thought, add up ingredients, divide by 18 - does that make sense? | 0:23:16 | 0:23:20 | |
15 grams. | 0:23:20 | 0:23:23 | |
These are going to spread a bit, I'm sure, as they bake. | 0:23:28 | 0:23:32 | |
But it would be really nice if they spread in a nice circle shape. | 0:23:32 | 0:23:37 | |
OK. We'll give it a throw. | 0:23:37 | 0:23:39 | |
Into the hands of fate we go. | 0:23:47 | 0:23:50 | |
Mary's recipe says, "Bake until golden brown," | 0:23:55 | 0:23:59 | |
but doesn't stipulate a baking time. | 0:23:59 | 0:24:02 | |
Seven minutes? Seven minutes. | 0:24:02 | 0:24:05 | |
Why not? | 0:24:05 | 0:24:06 | |
Due to the high sugar content, | 0:24:11 | 0:24:13 | |
the Florentine mixture can burn easily, | 0:24:13 | 0:24:15 | |
so the bakers need to be really vigilant. | 0:24:15 | 0:24:18 | |
Just wait and watch, really. | 0:24:18 | 0:24:20 | |
I don't know how long to bake it for. | 0:24:20 | 0:24:22 | |
What do you reckon, Richard? | 0:24:22 | 0:24:24 | |
Keep looking at them. | 0:24:24 | 0:24:25 | |
I've no idea when they are or aren't done. If they're black, they're overdone. | 0:24:25 | 0:24:29 | |
They're already golden brown. | 0:24:29 | 0:24:31 | |
I know, I was going to say it's really difficult | 0:24:31 | 0:24:33 | |
because the colour is already quite... | 0:24:33 | 0:24:35 | |
Oh, look, that one's moving! | 0:24:35 | 0:24:36 | |
So hard to know when they're ready. | 0:24:40 | 0:24:43 | |
I'm doing it. I'm doing it. | 0:24:50 | 0:24:53 | |
I think they might be over. | 0:24:55 | 0:24:58 | |
I hope not. | 0:24:58 | 0:24:59 | |
Shall I try it? Try and get a round one. | 0:25:05 | 0:25:09 | |
Trying to make them all perfectly round. | 0:25:12 | 0:25:14 | |
Not sure if that's right or wrong, | 0:25:14 | 0:25:17 | |
but I've started so I have to finish. | 0:25:17 | 0:25:20 | |
Bakers, you have got venti minuti, which is Florentine for "20 minutes," to go. | 0:25:22 | 0:25:28 | |
(Pretentious.) | 0:25:28 | 0:25:30 | |
Quick breaking of chocolate. | 0:25:30 | 0:25:32 | |
All you can see is the timer of the task ticking down. | 0:25:32 | 0:25:35 | |
Gosh. | 0:25:35 | 0:25:37 | |
What I'm attempting to do now is temper chocolate. | 0:25:40 | 0:25:43 | |
So I need to melt this first, get it up to a temperature of 53 | 0:25:43 | 0:25:48 | |
degrees, then I need to put the other chocolate into it. | 0:25:48 | 0:25:52 | |
The slower you cool it, the more shiny it is. | 0:25:52 | 0:25:55 | |
I've never really fully understood it. | 0:25:55 | 0:25:57 | |
I'm trying to learn on the job. | 0:25:57 | 0:26:00 | |
It says, "Spread one side of each with chocolate | 0:26:00 | 0:26:04 | |
"and then decorate in classic zigzag," and I'm | 0:26:04 | 0:26:06 | |
wracking my brains trying to think what the hell does that look like. | 0:26:06 | 0:26:09 | |
It's really hard to put the chocolate on | 0:26:09 | 0:26:12 | |
because it's got holes in the biscuit, | 0:26:12 | 0:26:14 | |
so it's kind of running through a little bit on to my hands. | 0:26:14 | 0:26:17 | |
The way I'm putting the chocolate seems fine, I think. | 0:26:17 | 0:26:22 | |
But I'm not 100% sure, let's say that, yeah. | 0:26:22 | 0:26:25 | |
OK, bakers, five minutes. | 0:26:25 | 0:26:27 | |
We're just taking off Mary's manacles and she's on her way. | 0:26:27 | 0:26:30 | |
'The chocolate needs to be slightly set | 0:26:30 | 0:26:33 | |
'for the zigzag pattern to work.' | 0:26:33 | 0:26:35 | |
This is my interpretation of a zigzag. | 0:26:35 | 0:26:38 | |
I think it should be done with a fork | 0:26:38 | 0:26:41 | |
and it makes a wiggly on the back of it. | 0:26:41 | 0:26:44 | |
I think that's what I've seen before, | 0:26:44 | 0:26:46 | |
so it's what I'm going to go with. | 0:26:46 | 0:26:49 | |
I don't know whether it's piped on top or whether it's with the fork. | 0:26:49 | 0:26:53 | |
Can't be the fork. I'm just going to go with my instinct. | 0:26:55 | 0:27:01 | |
Keep those under wraps though... | 0:27:01 | 0:27:04 | |
-OK. -..Because, to me, that looks as if you have done that correctly. -Do you think so? | 0:27:04 | 0:27:08 | |
Yes! It's with a fork! Don't tell anyone! | 0:27:08 | 0:27:11 | |
I just thought I saw it one time, so I thought I'd recreate it. | 0:27:11 | 0:27:13 | |
Yes that's exactly it! You've got the ridges! | 0:27:13 | 0:27:16 | |
Bakers, you've got 20 seconds left. | 0:27:22 | 0:27:25 | |
That's it. You are out of time! | 0:27:38 | 0:27:41 | |
Bakers, please bring your Florentines on their plates | 0:27:41 | 0:27:44 | |
up to your photo. | 0:27:44 | 0:27:47 | |
Thank you very much. | 0:27:47 | 0:27:48 | |
Mary and Paul are looking for lacy biscuits | 0:27:53 | 0:27:56 | |
with an even spread of fruit and nuts, | 0:27:56 | 0:27:58 | |
topped with tempered chocolate and a perfect zigzag. | 0:27:58 | 0:28:01 | |
Right, well, here we've got a good-size Florentine. | 0:28:03 | 0:28:07 | |
Yep. | 0:28:07 | 0:28:08 | |
We haven't got the classic zigzagging on the bottom. | 0:28:08 | 0:28:11 | |
Nice and crisp. | 0:28:11 | 0:28:13 | |
The reason why these are crisp is because they're nice and thin. | 0:28:14 | 0:28:18 | |
You have got a good amount of ingredients on the top, | 0:28:18 | 0:28:21 | |
which is nice. | 0:28:21 | 0:28:23 | |
Beautifully crisp. Some of them have got a nice forking. | 0:28:23 | 0:28:28 | |
-Yeah. -We've got a lovely zigzag on the bottom here, | 0:28:28 | 0:28:31 | |
but they are a bit small. | 0:28:31 | 0:28:33 | |
They're not as crisp. | 0:28:33 | 0:28:35 | |
Bit clumsy on the top. Chocolate's all right underneath, though. | 0:28:35 | 0:28:38 | |
But they have got the pattern. | 0:28:38 | 0:28:40 | |
Even though these are small, they must be crisp. | 0:28:40 | 0:28:43 | |
And these ARE crisp. | 0:28:43 | 0:28:45 | |
Somebody has used a cutter... | 0:28:45 | 0:28:47 | |
Mm. | 0:28:47 | 0:28:49 | |
..and stamped them out, because they've lost their laciness. | 0:28:49 | 0:28:53 | |
They should have a sort of lacy pattern. | 0:28:53 | 0:28:55 | |
These are fairly uniform. Nice bit of chocolate. | 0:28:55 | 0:28:58 | |
I can hear the crunch as you're eating them. | 0:28:58 | 0:29:02 | |
Mm. That's not bad that one at all. | 0:29:02 | 0:29:04 | |
You should turn the Florentine upside-down, | 0:29:04 | 0:29:07 | |
and that's where you put the chocolate. | 0:29:07 | 0:29:09 | |
And this one's had the chocolate put on the top. | 0:29:09 | 0:29:12 | |
They need a bit longer, actually. | 0:29:12 | 0:29:14 | |
There's no lace in that at all. | 0:29:14 | 0:29:15 | |
Probably needs to spread it out a little bit more. | 0:29:15 | 0:29:17 | |
Now, these are minute. | 0:29:17 | 0:29:19 | |
We haven't got any zigzag pattern on the bottom. | 0:29:19 | 0:29:21 | |
Looks slightly overdone. | 0:29:21 | 0:29:23 | |
Over-baked. Over-baked. | 0:29:23 | 0:29:24 | |
Yeah. Yeah. | 0:29:24 | 0:29:25 | |
It's not a bad colour. The size is a bit small. | 0:29:25 | 0:29:28 | |
A very thick layer of chocolate. | 0:29:28 | 0:29:29 | |
Spread on the top. Bit chewy. | 0:29:29 | 0:29:31 | |
Mine is thinner. So not all exactly the same size. | 0:29:31 | 0:29:34 | |
Inconsistent, then. | 0:29:34 | 0:29:36 | |
A bit of chocolate. Could have done with a bit more. | 0:29:36 | 0:29:39 | |
Mm. Crispy. But it's a pity the pattern hasn't gone through. | 0:29:39 | 0:29:44 | |
They look quite nice. | 0:29:45 | 0:29:47 | |
If they had spread a little more, they would be a little crisper. | 0:29:47 | 0:29:53 | |
It's now time to find out who has produced the best and the worst biscuits. | 0:29:53 | 0:29:59 | |
Number 11. These were a little bit over-baked. | 0:29:59 | 0:30:04 | |
You tried with the decoration, top and bottom. | 0:30:04 | 0:30:07 | |
But just a bit small. | 0:30:07 | 0:30:09 | |
Number ten is this one. Chocolate bleeding all the way through. | 0:30:09 | 0:30:12 | |
And number nine. | 0:30:12 | 0:30:14 | |
You cut yours out with a cutter and we lost some of the laciness. | 0:30:14 | 0:30:19 | |
Next is Chetna, | 0:30:19 | 0:30:20 | |
Diana, | 0:30:20 | 0:30:22 | |
Jordan, | 0:30:22 | 0:30:23 | |
Martha, | 0:30:23 | 0:30:25 | |
Kate, then Luis. | 0:30:25 | 0:30:27 | |
Number two is this one. Well done. | 0:30:27 | 0:30:31 | |
And you'll have worked out who number one is. Well done, Richard! | 0:30:31 | 0:30:36 | |
They are the proper size. | 0:30:36 | 0:30:38 | |
They were lacy, crisp, and that's how they should be. | 0:30:38 | 0:30:42 | |
Well done, Richard. | 0:30:42 | 0:30:44 | |
Congratulations. | 0:30:44 | 0:30:45 | |
It feels pretty brilliant to come first. | 0:30:49 | 0:30:52 | |
It doesn't get any worse. There is only 11 people there. | 0:30:52 | 0:30:55 | |
I started the day by saying I just didn't want to come last. | 0:30:55 | 0:30:59 | |
I really didn't want to come last. I haven't come last! Wahey! | 0:30:59 | 0:31:02 | |
I'm kicking myself, because they were actually fine. | 0:31:02 | 0:31:06 | |
But I cut all the best bits off with my cutter. | 0:31:06 | 0:31:09 | |
Only one challenge to go before Paul | 0:31:22 | 0:31:24 | |
and Mary decide who will be Star Baker | 0:31:24 | 0:31:26 | |
and who will be going home. | 0:31:26 | 0:31:28 | |
I think we have a group of bakers here who are bakers in their hearts. | 0:31:28 | 0:31:32 | |
They've been baking at home for many, many years. | 0:31:32 | 0:31:35 | |
I think Richard did extremely well. | 0:31:35 | 0:31:38 | |
His biscuit was fantastic. | 0:31:38 | 0:31:40 | |
But I think you can throw in there Nancy, Luis, Martha. | 0:31:40 | 0:31:44 | |
-Chetna. -Chetna. | 0:31:44 | 0:31:47 | |
The ones that are lower down the scale are Iain and Diana. | 0:31:47 | 0:31:52 | |
Iain struggled in the technical. I don't think his biscuits worked. | 0:31:52 | 0:31:55 | |
And then you look at Enwezor, | 0:31:55 | 0:31:57 | |
when he came to the technical he was ninth. | 0:31:57 | 0:31:59 | |
But, you know, they can pull themselves up. We've seen it happen before. | 0:31:59 | 0:32:03 | |
They are all very good, | 0:32:03 | 0:32:05 | |
but there is a rather fiendish little Showstopper coming. | 0:32:05 | 0:32:09 | |
So, that might just ginge things up a bit. | 0:32:09 | 0:32:12 | |
-This'll sort them out. -Yeah. I think it might. | 0:32:12 | 0:32:14 | |
Good morning, bakers. Welcome to this, your Showstopper day. | 0:32:21 | 0:32:25 | |
Now, today, Paul | 0:32:25 | 0:32:27 | |
and Mary would like you please to create a 3D biscuit scene. | 0:32:27 | 0:32:33 | |
A funfair, a wedding, | 0:32:33 | 0:32:35 | |
a swimming race in the Leatherhead Leisure Centre. | 0:32:35 | 0:32:38 | |
Anything you want, but it must be made out of biscuit, please. | 0:32:38 | 0:32:40 | |
All we ask is that they stand up, OK? | 0:32:40 | 0:32:43 | |
They've got to stand up, which is frankly more than can be | 0:32:43 | 0:32:45 | |
said for the four of us this evening in the hotel bar. | 0:32:45 | 0:32:48 | |
Keep your biscuits erect. You've got four hours to do so. | 0:32:48 | 0:32:50 | |
-On your marks... -Get set! -Bake. | 0:32:50 | 0:32:52 | |
Just getting all of the ingredients together. Sugar. | 0:33:03 | 0:33:07 | |
This is a strange challenge. | 0:33:09 | 0:33:12 | |
The biscuits themselves, | 0:33:12 | 0:33:13 | |
the major requirement is that they need to be architecturally sound. | 0:33:13 | 0:33:18 | |
It's down to picking the correct biscuit - you want | 0:33:18 | 0:33:22 | |
something that is going to be quite rigid. | 0:33:22 | 0:33:24 | |
But something that tastes good, too. | 0:33:24 | 0:33:26 | |
We don't want to see anything bought in, | 0:33:26 | 0:33:29 | |
we want it all home-made. | 0:33:29 | 0:33:31 | |
Good morning. | 0:33:34 | 0:33:35 | |
Good morning, Paul. Morning, Mary. | 0:33:35 | 0:33:37 | |
What is your biscuit? | 0:33:37 | 0:33:39 | |
It's gingerbread dough. | 0:33:39 | 0:33:40 | |
Any others or just ginger? | 0:33:40 | 0:33:42 | |
Just gingerbread. I think I've got, like, 80 biscuits to cut out. | 0:33:42 | 0:33:46 | |
80? | 0:33:46 | 0:33:48 | |
And 80 fondant cut-outs as well to kind of intersperse stuff | 0:33:48 | 0:33:51 | |
with as well, so... | 0:33:51 | 0:33:52 | |
Are you making your own fondant? | 0:33:52 | 0:33:54 | |
No. No, I'm not. No. | 0:33:54 | 0:33:56 | |
Enwezor is stacking fondant and gingerbread discs | 0:33:56 | 0:33:59 | |
to create his space-age biscuit scene. | 0:33:59 | 0:34:03 | |
This is where you need to be really strong. | 0:34:03 | 0:34:06 | |
Typically I do this on the floor because it gets so stiff. | 0:34:06 | 0:34:09 | |
I'm not sure if I'm allowed. | 0:34:09 | 0:34:11 | |
Hello, Martha. | 0:34:11 | 0:34:12 | |
Hello. | 0:34:12 | 0:34:13 | |
So, Martha. What have you got in store for us? | 0:34:13 | 0:34:16 | |
I'm making a ski village mountain scene, and flavouring | 0:34:16 | 0:34:18 | |
it with different things that you see in the mountains. | 0:34:18 | 0:34:21 | |
-Or get. -Prince Charles. | 0:34:21 | 0:34:24 | |
So things that you drink. | 0:34:24 | 0:34:25 | |
So I've got a coffee biscuit, a hot chocolate biscuit, | 0:34:25 | 0:34:28 | |
-a mulled wine biscuit. -That's a nice idea. | 0:34:28 | 0:34:30 | |
Martha's snowy scene includes a ski chalet, | 0:34:30 | 0:34:33 | |
ski mountain, | 0:34:33 | 0:34:34 | |
and a suspended chairlift on a bed of marshmallow snow. | 0:34:34 | 0:34:38 | |
Will they be able to stand up and hold up? | 0:34:38 | 0:34:40 | |
They should be able to stand up. | 0:34:40 | 0:34:42 | |
I've made it once and they stood up then, | 0:34:42 | 0:34:44 | |
so hopefully they will stand up again. | 0:34:44 | 0:34:47 | |
It's important not to overwork it, really. | 0:34:51 | 0:34:54 | |
You don't want the flour to be worked too much. | 0:34:54 | 0:34:57 | |
This is the gingerbread mix. | 0:34:59 | 0:35:01 | |
I've decided to do a 3D biscuit scene of Hansel and Gretel. | 0:35:01 | 0:35:06 | |
I'm doing the house, Hansel and Gretel, the wicked stepmother | 0:35:06 | 0:35:09 | |
and the father, and 14 trees, and two birds, | 0:35:09 | 0:35:13 | |
and a path into the woods, and logs in the log store. | 0:35:13 | 0:35:18 | |
Is that crazy or what? | 0:35:18 | 0:35:20 | |
IF she gets it all done, | 0:35:21 | 0:35:23 | |
Nancy will use brandy snaps and green tea and orange-flavoured | 0:35:23 | 0:35:26 | |
gingerbread to create different textures and colours. | 0:35:26 | 0:35:29 | |
Iain's also given himself the task of making three different biscuits. | 0:35:34 | 0:35:38 | |
I'm rolling out the first biscuit, which is | 0:35:38 | 0:35:40 | |
like a wholemeal, oatmeal biscuit. | 0:35:40 | 0:35:42 | |
I need a good structure in the biscuit just for it to hold together. | 0:35:42 | 0:35:47 | |
I don't want to get any cracks in it. | 0:35:47 | 0:35:49 | |
Iain is hoping his Wild West scene, | 0:35:49 | 0:35:51 | |
made with chocolate and chilli and pistachio and rose biscuits | 0:35:51 | 0:35:55 | |
will stop him from being outlawed. | 0:35:55 | 0:35:58 | |
I think I'm right at the bottom after the first two challenges. | 0:35:58 | 0:36:02 | |
So I think have to do something miraculous to stay in. | 0:36:02 | 0:36:06 | |
The key to success in this challenge is precision. | 0:36:11 | 0:36:15 | |
If I concentrate now, I will be smiling later. | 0:36:15 | 0:36:19 | |
The bakers have chosen to use templates to cut out shapes in their dough. | 0:36:19 | 0:36:22 | |
So I've made one of you, I've made you, and I've made a plane. | 0:36:22 | 0:36:28 | |
Yeah! | 0:36:28 | 0:36:29 | |
But for Jordan it's a new experience. | 0:36:29 | 0:36:33 | |
This is the first time I've worked to templates, actually. | 0:36:33 | 0:36:36 | |
Fortunately, unlike the skyscrapers, the monster, | 0:36:36 | 0:36:39 | |
as long as the base is straight, doesn't have to be as accurate | 0:36:39 | 0:36:42 | |
as everything else because if he's a bit wobbly, he's a monster. | 0:36:42 | 0:36:46 | |
Inspired by his love of Japanese comics, Jordan's | 0:36:46 | 0:36:49 | |
turning custard and bourbon biscuits into a monster attack! | 0:36:49 | 0:36:52 | |
I have been trying to decide what he is called... Oh, alas. | 0:36:52 | 0:36:56 | |
Going to have to roll him out again. | 0:36:56 | 0:36:58 | |
Calm down, Enwezor. | 0:36:58 | 0:37:00 | |
Richard, every now and again just tell me to calm down. | 0:37:00 | 0:37:03 | |
-Calm down, Enwezor. -Thank you. | 0:37:03 | 0:37:05 | |
Settle yourself. | 0:37:05 | 0:37:06 | |
Basically, there's seven different shapes I have to cut out. | 0:37:07 | 0:37:10 | |
I made templates but also made my own aluminium cutters to cut | 0:37:10 | 0:37:14 | |
out the shapes. | 0:37:14 | 0:37:15 | |
Norman's creating his fishing boat scene | 0:37:15 | 0:37:18 | |
from just one simple biscuit dough. | 0:37:18 | 0:37:21 | |
It's basically a shortcake biscuit. | 0:37:21 | 0:37:23 | |
Plain flour, caster sugar, and butter. | 0:37:23 | 0:37:25 | |
And just a tiny drop of vanilla essence. | 0:37:25 | 0:37:27 | |
And black food colour, and brown food colour. | 0:37:27 | 0:37:30 | |
So that's going to be the size of the... | 0:37:30 | 0:37:32 | |
Each individual boat will be this size? | 0:37:32 | 0:37:34 | |
-That size. With the sails on top. -Like a convoy of ships? | 0:37:34 | 0:37:37 | |
This thing is more about the actual display. | 0:37:37 | 0:37:39 | |
I'm not going to hold my head up and say they're going to be | 0:37:39 | 0:37:42 | |
the most fantastic tasting biscuits you've ever had... | 0:37:42 | 0:37:45 | |
They better had be! | 0:37:45 | 0:37:46 | |
That's very important, Norman. | 0:37:46 | 0:37:48 | |
I'm making the roof of the carousel. | 0:37:49 | 0:37:52 | |
These are the biggest biscuits so they take the longest to cook. | 0:37:52 | 0:37:56 | |
Chetna's constructing her ambitious seaside scene | 0:37:56 | 0:37:59 | |
from vanilla biscuits and royal icing. | 0:37:59 | 0:38:02 | |
Does the carousel have a roof on it or...? | 0:38:02 | 0:38:04 | |
Yes, a roof. | 0:38:04 | 0:38:06 | |
So how is the carousel staying up? | 0:38:06 | 0:38:08 | |
This carousel one of the most extraordinary things... | 0:38:08 | 0:38:11 | |
-One pillar. -One pillar? And what's that? -Biscuit. | 0:38:11 | 0:38:14 | |
-It's a biscuit pillar with a roof this big? -Yes. | 0:38:14 | 0:38:16 | |
This high? With one pillar? | 0:38:16 | 0:38:18 | |
Yes. Not this high, this high. | 0:38:18 | 0:38:20 | |
How many times have you practised your carousel? | 0:38:20 | 0:38:22 | |
Once in the week gone. | 0:38:22 | 0:38:25 | |
My daughter came inside in the kitchen and she said, "Wow, Mummy. | 0:38:25 | 0:38:29 | |
"Now will this turn?" I said, "No!" | 0:38:29 | 0:38:31 | |
Come on, biscuits! | 0:38:40 | 0:38:43 | |
Kate and Diana are the only bakers attempting to bake their biscuits | 0:38:43 | 0:38:47 | |
in their finished shape. | 0:38:47 | 0:38:48 | |
The most challenging is getting that to hold as a tube for the main | 0:38:48 | 0:38:52 | |
part body of my engine. | 0:38:52 | 0:38:55 | |
Diana's classic steam train will feature | 0:38:56 | 0:38:58 | |
four different types of biscuits. | 0:38:58 | 0:39:00 | |
Gingerbread, tuile, | 0:39:00 | 0:39:02 | |
shortbread and pinwheels. | 0:39:02 | 0:39:05 | |
Let's see you make the pinwheels. | 0:39:05 | 0:39:07 | |
I knew you were going to say that. | 0:39:07 | 0:39:09 | |
This is very stressful. Having the laser-beam eyes of Mary Berry focused on you | 0:39:09 | 0:39:13 | |
-while you get... -Look, she is being very clever, | 0:39:13 | 0:39:16 | |
like making a Swiss roll - a nice neat bit to start with, | 0:39:16 | 0:39:19 | |
so you get a Catherine wheel sort of effect. | 0:39:19 | 0:39:21 | |
Slowly does it. There's no rush, particularly of course in the train industry(!) | 0:39:21 | 0:39:26 | |
-Now you've got it. -Now you've got it. | 0:39:26 | 0:39:28 | |
Look at that. That is perfect. | 0:39:28 | 0:39:31 | |
So they are going to be the wheels? | 0:39:31 | 0:39:32 | |
They're going to be the wheels. | 0:39:32 | 0:39:34 | |
On this sheet we have got three boys. | 0:39:34 | 0:39:37 | |
Just in case one boy's legs break off. | 0:39:37 | 0:39:40 | |
Kate's boys are made from lemon-and-lime biscuits | 0:39:40 | 0:39:43 | |
and join her family tea-time scene. | 0:39:43 | 0:39:46 | |
Right. Oh, that oven's hot! | 0:39:46 | 0:39:49 | |
I thought I was having a hot flush, it's the oven. | 0:39:51 | 0:39:53 | |
In we go. | 0:39:53 | 0:39:55 | |
Baking different-sized biscuits is a real challenge. | 0:39:56 | 0:39:59 | |
The bakers must keep a constant eye on the clock. | 0:39:59 | 0:40:02 | |
17 seconds to go. Next tray comes out. Next cuts to do. | 0:40:02 | 0:40:06 | |
More dough needed. | 0:40:06 | 0:40:08 | |
This is going to go in the oven. | 0:40:08 | 0:40:12 | |
OK, bakers. You are halfway through your 3D biscuit challenge. | 0:40:23 | 0:40:26 | |
Two hours gone, two hours to go. | 0:40:26 | 0:40:29 | |
That seems OK. | 0:40:29 | 0:40:32 | |
-That looks good. -I'm going to have a soft mountain. -And you put those little foil... | 0:40:40 | 0:40:44 | |
-I made little hats for the little tops so they don't burn underneath. -Ah, sweet! | 0:40:44 | 0:40:49 | |
Welded. | 0:41:03 | 0:41:04 | |
What happened, love. Clearly they've stuck, but what's the reason? | 0:41:04 | 0:41:08 | |
At home I don't put baking paper down. | 0:41:08 | 0:41:11 | |
-But if you can get it off ,it's really tasty. -I'll bet it is. | 0:41:11 | 0:41:14 | |
Is this OK? I'm going to make another skyscraper now. | 0:41:14 | 0:41:17 | |
To de-stress, do you have any good sort of techniques? | 0:41:17 | 0:41:21 | |
Do I have any good techniques? | 0:41:21 | 0:41:22 | |
Yeah, bake properly is probably the best technique. | 0:41:22 | 0:41:25 | |
This looks interesting. | 0:41:28 | 0:41:30 | |
I'm making George and the Dragon. | 0:41:30 | 0:41:32 | |
I've done two types of dough, so everything to do with | 0:41:32 | 0:41:35 | |
the dragon is smoky - slight hint of chilli and chocolate. | 0:41:35 | 0:41:38 | |
Everything else is made out of an orange-and-cardamom dough, which is this one. | 0:41:38 | 0:41:42 | |
Luis is hoping his graphic design skills | 0:41:42 | 0:41:45 | |
will help his fiery George and the Dragon biscuits stand up to the test. | 0:41:45 | 0:41:49 | |
All my biscuits are interlocking, | 0:41:49 | 0:41:51 | |
so they should all free-stand with nothing, really. | 0:41:51 | 0:41:55 | |
So you won't need much glue at all? | 0:41:55 | 0:41:57 | |
There is no glue. I'm not making any. | 0:41:57 | 0:41:59 | |
I'm looking forward to this 3D effect. | 0:41:59 | 0:42:01 | |
I think it has been well thought out. | 0:42:01 | 0:42:04 | |
But it comes down to the flavours, too. | 0:42:04 | 0:42:06 | |
-That biscuit has got to taste good. -Absolutely. | 0:42:06 | 0:42:08 | |
Richard also plans for his characters | 0:42:08 | 0:42:12 | |
to stand up by slotting the shapes together. | 0:42:12 | 0:42:14 | |
When you cook the gingerbread it swells, | 0:42:14 | 0:42:17 | |
so you have to open up your interlocking. | 0:42:17 | 0:42:22 | |
Richard's gingerbread boat and peanut butter island | 0:42:22 | 0:42:25 | |
form his very precise pirate ship scene. | 0:42:25 | 0:42:28 | |
-Can I just say, this is your pirate mould? -Yes. | 0:42:28 | 0:42:30 | |
It looks like Long John Silver has mated with Shrek. | 0:42:30 | 0:42:33 | |
Yeah, he is the fat pirate. | 0:42:33 | 0:42:36 | |
He has also got two legs, which is | 0:42:36 | 0:42:38 | |
frankly one more than the piratical standard. | 0:42:38 | 0:42:40 | |
-I have a pirate captain with one leg as well. -Oh, you are a marvel. There you go. | 0:42:40 | 0:42:44 | |
I'm constructing the main body of the rocket at the moment. | 0:42:48 | 0:42:52 | |
I've kind of lost a little bit of track of which discs go where. | 0:42:52 | 0:42:56 | |
Oh, God, they don't stand. | 0:43:12 | 0:43:14 | |
Yes! | 0:43:36 | 0:43:37 | |
It's a massive marshmallow mountain. | 0:43:43 | 0:43:46 | |
The different flavours the young people are using, | 0:43:46 | 0:43:49 | |
it really has been quite noticeable. | 0:43:49 | 0:43:51 | |
SHE LAUGHS | 0:43:51 | 0:43:53 | |
I'm traditional - traditional flavours and traditional baking. | 0:43:53 | 0:43:56 | |
I think this last fortnight has proved that | 0:43:56 | 0:44:00 | |
I am a bit old-fashioned. | 0:44:00 | 0:44:03 | |
It's sort of half-spaceship, half-cone headed puffin. | 0:44:03 | 0:44:07 | |
HE LAUGHS | 0:44:07 | 0:44:08 | |
It's a super-duper spaceship, you know. Streamlined, you know. | 0:44:08 | 0:44:12 | |
You're going to go places on this spaceship. | 0:44:12 | 0:44:14 | |
-Do you reckon? -Yep, yep. | 0:44:14 | 0:44:16 | |
You promise a lot to a girl, you promise to take me places. | 0:44:16 | 0:44:19 | |
Bakers of the 3D biscuit challenge. | 0:44:19 | 0:44:22 | |
In terms of time dimension, you've got 30 left. | 0:44:22 | 0:44:25 | |
30 units of time. | 0:44:25 | 0:44:28 | |
Each unit being a minute, in dimensional terms. | 0:44:28 | 0:44:31 | |
I'm a bit of an amateur when it comes to decorating. | 0:44:39 | 0:44:41 | |
Once I drew a dinosaur for my daughter. It was so bad, | 0:44:41 | 0:44:45 | |
when I finished she started crying. | 0:44:45 | 0:44:47 | |
It's just lots and lots of piping now. | 0:44:47 | 0:44:50 | |
I could probably pipe for a few days and still not be quite finished. | 0:44:50 | 0:44:54 | |
Now, these are extraordinary. These remind me of 1988. | 0:44:55 | 0:44:58 | |
They will make you feel ill if you look at them too long. | 0:44:58 | 0:45:02 | |
I know. I'm thinking it's the old glow stick. | 0:45:02 | 0:45:05 | |
Second summer of love. | 0:45:05 | 0:45:07 | |
-There will be some left over later on, you know. -Good! | 0:45:07 | 0:45:10 | |
It's quite difficult decorating, | 0:45:10 | 0:45:14 | |
when you are up against the time pressure. | 0:45:14 | 0:45:16 | |
It's the sort of thing you'd usually take a bit longer over. | 0:45:16 | 0:45:19 | |
-Does this feel like, sort of, art as opposed to baking? -Er, yeah. | 0:45:19 | 0:45:23 | |
You are the sort of van Gogh. | 0:45:23 | 0:45:25 | |
It might be to do with the beard. | 0:45:25 | 0:45:27 | |
Possibly the colour of the beard. | 0:45:27 | 0:45:29 | |
You are the Vincent van Gogh of this competition. | 0:45:29 | 0:45:32 | |
OK, get the arms on Granny, the scales on your dragon, | 0:45:40 | 0:45:43 | |
and the chaps on that incredibly nude cowboy, Iain. | 0:45:43 | 0:45:47 | |
You've got ten minutes. Ten minutes. | 0:45:47 | 0:45:49 | |
HE PUFFS | 0:45:52 | 0:45:54 | |
I always get really nervous towards the end. My hands start shaking. | 0:45:56 | 0:46:00 | |
Come on, benches. That one's so wobbly. | 0:46:00 | 0:46:04 | |
I am pushed for time. | 0:46:09 | 0:46:11 | |
This is going to be really, really tight. | 0:46:11 | 0:46:13 | |
This has not been a good morning for Jordan. | 0:46:15 | 0:46:19 | |
I'm just going to eat it. What can a man do? | 0:46:19 | 0:46:22 | |
Where has the time gone? | 0:46:25 | 0:46:27 | |
How precarious is that? | 0:46:31 | 0:46:33 | |
I really expect to get a Blue Peter badge for this. | 0:46:33 | 0:46:35 | |
Bakers, that is it. Time's up. | 0:46:52 | 0:46:54 | |
Stop fiddling with your pirates. | 0:46:54 | 0:46:56 | |
Move away from your cactus, Iain, please. | 0:46:56 | 0:46:59 | |
Look at me! | 0:47:05 | 0:47:07 | |
THEY CHUCKLE | 0:47:07 | 0:47:08 | |
Mary and Paul will now judge the 3D biscuit scenes | 0:47:13 | 0:47:16 | |
before deciding who will be Star Baker and who will leave the tent. | 0:47:16 | 0:47:21 | |
-Ian, do you need a hand up with your cowboys? -That's all right. | 0:47:21 | 0:47:24 | |
So the Wild West is coming to us. | 0:47:24 | 0:47:27 | |
It's supporting itself. Everything is standing up. | 0:47:34 | 0:47:38 | |
I love the way you've done the horse as well. | 0:47:38 | 0:47:40 | |
Nice snap of the oatmeal. | 0:47:40 | 0:47:42 | |
Quite sweet. Good crunch. | 0:47:44 | 0:47:46 | |
It's a nice biscuit, that. | 0:47:49 | 0:47:50 | |
Terrible colour, but you have to use that colour for that. | 0:47:50 | 0:47:53 | |
-Yeah, for the cactus. -Exactly. But it tastes good. | 0:47:53 | 0:47:55 | |
I might take one of these. | 0:47:55 | 0:47:58 | |
Ah, don't break the wagon! | 0:47:58 | 0:48:00 | |
-Very nice chocolate biscuit. -I think you've done well. | 0:48:02 | 0:48:05 | |
Your three flavours are distinct and sharp enough. | 0:48:05 | 0:48:07 | |
And then the display is well thought out, | 0:48:07 | 0:48:09 | |
and actually very well executed. Well done. | 0:48:09 | 0:48:11 | |
SUE: Well done, Iain. Congratulations. | 0:48:11 | 0:48:13 | |
I do like it. I do like it. I mean, it's a bit lopsided. | 0:48:20 | 0:48:23 | |
The engine is beautifully round. | 0:48:23 | 0:48:26 | |
You did it round a tin, that was clever. | 0:48:26 | 0:48:27 | |
Shall we go for a little bit of the tuile on the top? | 0:48:27 | 0:48:31 | |
Gosh, they're quite difficult to do. And you've caught them just at the right moment. | 0:48:31 | 0:48:34 | |
That's just perfect. It's lovely. | 0:48:36 | 0:48:38 | |
Good. | 0:48:38 | 0:48:39 | |
It's quite difficult to do pinwheel biscuits and get them | 0:48:39 | 0:48:42 | |
absolutely tight like a Swiss roll in the middle. | 0:48:42 | 0:48:45 | |
-It could have been a bit neater, is my only argument. -Yes. | 0:48:45 | 0:48:48 | |
I think it's absolutely ingenious. | 0:48:54 | 0:48:56 | |
You've done all sorts of skills - a bit of piping... | 0:48:56 | 0:49:00 | |
The techniques that you've got going on in here - | 0:49:00 | 0:49:02 | |
that's complicated to do. That's like a puzzle all on its own. | 0:49:02 | 0:49:06 | |
-Oh, the mermaid! -You've knocked the mermaid over! | 0:49:06 | 0:49:09 | |
Not the mermaid! | 0:49:09 | 0:49:10 | |
Oh, it's melt in the mouth. Melt in the mouth. | 0:49:11 | 0:49:13 | |
Gorgeous. The peanut flavour comes through. | 0:49:13 | 0:49:16 | |
Now to the gingerbread. | 0:49:16 | 0:49:19 | |
Lovely flavour. Very crisp. | 0:49:19 | 0:49:22 | |
That is absolutely fantastic. Well done. | 0:49:23 | 0:49:27 | |
Thank you. | 0:49:27 | 0:49:28 | |
Were we going to have an aeroplane? | 0:49:34 | 0:49:36 | |
You were. Both an aeroplane and a building... | 0:49:36 | 0:49:39 | |
He ate his plane, Mary. | 0:49:39 | 0:49:41 | |
To be honest, it looks a bit of a mess. | 0:49:41 | 0:49:44 | |
The bourbon biscuit tastes very, very good. Very delicate flavour. | 0:49:47 | 0:49:52 | |
-Thank you. -Your custard biscuits, again, are delicious. | 0:49:52 | 0:49:55 | |
Unfortunate about the display. | 0:49:55 | 0:49:57 | |
What fun it is. We really worried | 0:50:03 | 0:50:05 | |
about this huge roof. But of course you've made a very good structure. | 0:50:05 | 0:50:10 | |
Flavour's OK. | 0:50:10 | 0:50:12 | |
But it is... It is burnt. | 0:50:12 | 0:50:14 | |
-It is burnt. -Oh! | 0:50:14 | 0:50:16 | |
-But that design is spectacular. Well done. -Thank you. | 0:50:16 | 0:50:18 | |
-Well done, Chetna. -Well done. | 0:50:18 | 0:50:20 | |
I love the base. | 0:50:22 | 0:50:24 | |
-I love what you've done for the trees. -I think it's enchanting, | 0:50:24 | 0:50:27 | |
and I love the brandy snaps on the roof. | 0:50:27 | 0:50:29 | |
Scrumptious. Delicious. | 0:50:29 | 0:50:31 | |
-Well thought out. And, in fact, well baked. -Thank you. | 0:50:31 | 0:50:34 | |
I think you've been very clever, | 0:50:37 | 0:50:39 | |
the way you've baked those sitting people on the seats. | 0:50:39 | 0:50:42 | |
-That's a good lime biscuit. I can taste the lime. -Oh, good. | 0:50:42 | 0:50:46 | |
The bake is excellent. I think the flavour is good. | 0:50:46 | 0:50:48 | |
But the design is bold and very clever. | 0:50:48 | 0:50:52 | |
Very pretty. Well done. | 0:50:52 | 0:50:54 | |
I didn't realise it was going to be biscuit on top of biscuit. | 0:50:59 | 0:51:02 | |
I was expecting some sort of building, you know. Flat sides. | 0:51:02 | 0:51:06 | |
-Is this fondant between those? -Yes. -Did you make the fondant? | 0:51:06 | 0:51:09 | |
No, I didn't. | 0:51:09 | 0:51:10 | |
OK. | 0:51:11 | 0:51:12 | |
The middle is soft. That means that it needs a little bit more cooking. | 0:51:14 | 0:51:18 | |
You can almost bend it. See? | 0:51:18 | 0:51:20 | |
That, for me, is an issue for a biscuit. | 0:51:21 | 0:51:24 | |
You're very good at design, aren't you? Good at measuring. | 0:51:32 | 0:51:35 | |
-Good on graph paper, I think. -Thank you. | 0:51:35 | 0:51:37 | |
I think I'll take the horse. Very clever horse. | 0:51:37 | 0:51:41 | |
So crisp, that is. Lovely flavour. | 0:51:42 | 0:51:45 | |
Beautifully cooked. | 0:51:45 | 0:51:46 | |
The heat coming from the dragon is beautiful. It hits your palate. | 0:51:46 | 0:51:50 | |
It doesn't go bang, it just slowly comes in. | 0:51:50 | 0:51:52 | |
Both of the biscuits together and the theme and the characters, | 0:51:52 | 0:51:55 | |
-it's unbelievable. I'm running out of superlatives for that. -Thank you. | 0:51:55 | 0:51:58 | |
-Well done. -Flattered. Thank you. | 0:51:58 | 0:51:59 | |
It's quite simplistic, for the boat itself. | 0:52:04 | 0:52:06 | |
I'd liked to have seen some piping round, maybe on the sail itself. | 0:52:06 | 0:52:09 | |
You've one basic biscuit mixture? | 0:52:09 | 0:52:12 | |
Yes, with the different colour. | 0:52:12 | 0:52:14 | |
It's a good butter biscuit, but very, very simple. | 0:52:16 | 0:52:19 | |
You could have shown us another skill | 0:52:19 | 0:52:21 | |
with a different type of biscuit. | 0:52:21 | 0:52:23 | |
Yeah, it does look like Verbier. | 0:52:31 | 0:52:32 | |
I'll give you that. | 0:52:32 | 0:52:36 | |
SUE: Oh, I thought it was more of a Courchevel(!) | 0:52:36 | 0:52:38 | |
As soon as you bite into it - beautifully crisp. | 0:52:38 | 0:52:41 | |
The coffee hits you, not too strong. | 0:52:41 | 0:52:43 | |
Now, I'm into the mulled wine. | 0:52:43 | 0:52:45 | |
-She'll be on that for a long time. -SUE: Surprise, surprise. | 0:52:45 | 0:52:48 | |
It's ingenious. I love the idea, | 0:52:48 | 0:52:50 | |
to get the flavours in your biscuits as well. | 0:52:50 | 0:52:52 | |
Creativity is superb. Well thought through, Martha. | 0:52:52 | 0:52:55 | |
-Well done, Martha. -Thank you. | 0:52:55 | 0:52:57 | |
Paul and Mary will now decide who will be crowned | 0:53:07 | 0:53:10 | |
this week's Star Baker and who will be going home. | 0:53:10 | 0:53:13 | |
So, Paul and Mary, | 0:53:15 | 0:53:16 | |
after the Showstopper it seems that there are various people who | 0:53:16 | 0:53:20 | |
were doing quite badly, now suddenly seem to have risen from the ashes. | 0:53:20 | 0:53:24 | |
I think Iain has, sort of, phoenixed himself. | 0:53:24 | 0:53:27 | |
Considering where he was - he was last in the technical. | 0:53:27 | 0:53:30 | |
I think he has really pulled it out the bag. | 0:53:30 | 0:53:32 | |
And then Diana with her train. | 0:53:32 | 0:53:34 | |
She made the engine, didn't she? | 0:53:34 | 0:53:36 | |
Baked the water cooler for the engine. And that's very clever. | 0:53:36 | 0:53:39 | |
Jordan as well. | 0:53:39 | 0:53:40 | |
Bit messy, you said, but the taste of both biscuits... | 0:53:40 | 0:53:43 | |
Those biscuits were some of the best out there. | 0:53:43 | 0:53:46 | |
I think the stars today in the Showstopper - for me, anyway - | 0:53:46 | 0:53:50 | |
-were Luis... -Yeah. -and Richard. | 0:53:50 | 0:53:53 | |
-They were so original. -Yeah. | 0:53:53 | 0:53:55 | |
Those two guys, with the flavours and the design - unbelievable. | 0:53:55 | 0:53:59 | |
Who are the people that have slipped down to the bottom? | 0:53:59 | 0:54:02 | |
-I would say Norman... -Norman. | 0:54:02 | 0:54:03 | |
And I would say Enwezor as well. | 0:54:03 | 0:54:05 | |
Norman - his biscuits on the first challenge, | 0:54:05 | 0:54:09 | |
they were absolutely superb. | 0:54:09 | 0:54:12 | |
Today, we got almost a repeat of those biscuits. | 0:54:12 | 0:54:14 | |
I would have liked to have seen something different. | 0:54:14 | 0:54:17 | |
And what shocked me with Enwezor's design | 0:54:17 | 0:54:19 | |
is that it was just a stack of biscuits. | 0:54:19 | 0:54:21 | |
He used a bought sugar paste. | 0:54:21 | 0:54:22 | |
If he'd made that, I would've been a little bit more impressed. | 0:54:22 | 0:54:25 | |
But worse than that, the biscuit itself, you could bend. | 0:54:25 | 0:54:28 | |
So do you know who you'd like to give the title of Star Baker to this week? | 0:54:28 | 0:54:31 | |
-I do. -I do, yeah. | 0:54:31 | 0:54:34 | |
Do you know who we're going to be saying goodbye to this week? | 0:54:34 | 0:54:36 | |
I think Mary and I need to have another chat alone | 0:54:36 | 0:54:39 | |
together about that, because it is tight. Very tight. | 0:54:39 | 0:54:42 | |
Bakers, I've got the joyful task this week | 0:54:59 | 0:55:02 | |
of telling you who is Star Baker. | 0:55:02 | 0:55:05 | |
Quite simply, if they were to phone me and ask me to sail away | 0:55:05 | 0:55:08 | |
in their gingerbread boat, I would go to the secret peanut island. | 0:55:08 | 0:55:14 | |
Richard, you are Star Baker. Well done. | 0:55:15 | 0:55:17 | |
APPLAUSE | 0:55:17 | 0:55:19 | |
I have the horrid job. | 0:55:25 | 0:55:27 | |
And I have to tell you, this week it was so close. | 0:55:27 | 0:55:29 | |
It's taken an awful lot of deliberation. | 0:55:29 | 0:55:32 | |
The person, very sadly, who's leaving us today... | 0:55:32 | 0:55:36 | |
-..is Enwezor. -(Oh!) | 0:55:39 | 0:55:40 | |
I'm so sorry, I'm going to have to come | 0:55:40 | 0:55:43 | |
and give you just a giant, slightly porky Susan hug. | 0:55:43 | 0:55:46 | |
-It's a Mel-Sue sandwich. -In you come. | 0:55:46 | 0:55:50 | |
It is a bit of a shock. | 0:55:51 | 0:55:53 | |
But what an experience, you know? | 0:55:53 | 0:55:55 | |
I would love to have stayed on a bit longer. | 0:55:55 | 0:55:57 | |
But that's the way it goes. | 0:55:57 | 0:55:59 | |
-Well done. Your family will be very proud. -Thank you. | 0:55:59 | 0:56:02 | |
I can't feel any shame about, or disappointment about going out now, | 0:56:02 | 0:56:08 | |
when I've given it everything I had. | 0:56:08 | 0:56:10 | |
When it came to Enwezor's tower, all we saw was one biscuit | 0:56:12 | 0:56:16 | |
and sadly that one biscuit was not baked well. | 0:56:16 | 0:56:20 | |
It's unfortunate to see Enwezor go, because there was some style there. | 0:56:20 | 0:56:23 | |
You don't get inside that tent unless you are a good baker, | 0:56:23 | 0:56:26 | |
and he is a very good baker. | 0:56:26 | 0:56:28 | |
-Norman. Bit more next week. -Oh, yes. Absolutely. | 0:56:28 | 0:56:32 | |
'I'm a very simple baker.' | 0:56:32 | 0:56:34 | |
I did speak to Paul, and he says, | 0:56:34 | 0:56:37 | |
"You're going to have to raise your game". | 0:56:37 | 0:56:40 | |
'He may well be surprised next week.' | 0:56:40 | 0:56:43 | |
Well done you, though. Well done. | 0:56:43 | 0:56:45 | |
Oh, I can't believe it, Star Baker is fantastic. | 0:56:45 | 0:56:48 | |
It's not something I ever thought I'd get. | 0:56:48 | 0:56:51 | |
I can't wait to tell the kids. I can't wait to tell my wife. | 0:56:51 | 0:56:53 | |
She'll go ultrasonic on the phone when I speak to her. | 0:56:53 | 0:56:56 | |
Oh! Gee whiz. Is it going to be like that every week? | 0:57:03 | 0:57:07 | |
Next time - the bakers get a work-out in Bread Week. | 0:57:10 | 0:57:14 | |
I have big muscles, Mary. Look at that. | 0:57:14 | 0:57:18 | |
Who will get Paul's seal of approval? | 0:57:18 | 0:57:21 | |
Pure alchemy. | 0:57:21 | 0:57:22 | |
And who will survive the pressure? | 0:57:22 | 0:57:24 | |
I've got to keep in the zone. | 0:57:24 | 0:57:26 | |
Otherwise, he'll shake me off balance. | 0:57:26 | 0:57:28 | |
Whoo! | 0:57:28 | 0:57:30 | |
Martha, what are we going to do? | 0:57:30 | 0:57:31 |