1 00:00:02,000 --> 00:00:03,320 -Hello, it's Japanese Week. 2 00:00:03,360 --> 00:00:05,520 -Konnichi wa! -What are you doing? 3 00:00:05,560 --> 00:00:06,696 Why are you dressed like that? 4 00:00:06,720 --> 00:00:09,360 -Well, you said come as a mango character. 5 00:00:09,400 --> 00:00:12,160 -I said "a manga character". It's Japanese Week. 6 00:00:12,200 --> 00:00:13,200 -Oh. 7 00:00:13,240 --> 00:00:16,200 -Welcome to The Great British Bake Off. 8 00:00:16,240 --> 00:00:18,120 You should take that off. You look ridiculous. 9 00:00:18,160 --> 00:00:20,320 -No, I can't. It's stuck. -Oh, dear! 10 00:00:20,360 --> 00:00:22,616 You're going to have to spend the rest of your career like that. 11 00:00:22,640 --> 00:00:25,200 Old mango head. See you later! 12 00:00:25,240 --> 00:00:27,120 -Bye. 13 00:00:27,160 --> 00:00:28,520 Last time- 14 00:00:30,240 --> 00:00:33,360 ..the bakers constructed pastry cages-- It's bonkers! 15 00:00:33,400 --> 00:00:36,760 -..in one of the most fragile challenges- 16 00:00:36,800 --> 00:00:38,160 ..the tent has ever seen. 17 00:00:38,200 --> 00:00:39,280 Laura triumphed- 18 00:00:39,320 --> 00:00:40,360 Laura! 19 00:00:40,400 --> 00:00:41,760 ..and won her first Star Baker. 20 00:00:41,800 --> 00:00:42,816 -I'm still a bit in shock! 21 00:00:42,840 --> 00:00:45,560 -Mark thought his dreams had shattered-- Oh, damn it! 22 00:00:45,600 --> 00:00:46,720 -..but it was Linda- 23 00:00:46,760 --> 00:00:48,600 -The way it looks doesn't look good. 24 00:00:48,640 --> 00:00:50,640 -..who was left broken-hearted. 25 00:00:50,680 --> 00:00:53,640 -I've been like a child at Disneyland, really. 26 00:00:53,680 --> 00:00:55,360 One of the highlights of my life. 27 00:00:55,400 --> 00:00:56,600 -Now- 28 00:00:56,640 --> 00:00:58,680 -Cakes are boring. 29 00:00:58,720 --> 00:01:00,440 -..it's Japanese Week- 30 00:01:00,480 --> 00:01:01,936 -Well, that's a load of rubbish, innit? 31 00:01:01,960 --> 00:01:04,240 -I hate matcha. You might as well just eat grass. 32 00:01:04,280 --> 00:01:06,720 -It SMELLS nice-. Do you reckon? No. 33 00:01:06,760 --> 00:01:08,520 ..and the bakers are letting off steam. 34 00:01:08,560 --> 00:01:10,560 -Burger off, Lottie-. YOU burger off. 35 00:01:10,600 --> 00:01:11,960 -As the pressure builds- 36 00:01:12,000 --> 00:01:13,440 -Oh, don't give me that look! 37 00:01:13,480 --> 00:01:17,320 -..to a spectacular kawaii Showstopper- 38 00:01:17,360 --> 00:01:18,560 -Can I do it? 39 00:01:18,600 --> 00:01:20,120 -..who will light up the tent- 40 00:01:20,160 --> 00:01:21,240 -It's lovely! 41 00:01:21,280 --> 00:01:23,400 -..and who will be saying sayonara? 42 00:01:23,440 --> 00:01:25,640 -It's cruel to say it's unedible, 43 00:01:25,680 --> 00:01:27,480 but it's getting that way. 44 00:01:51,280 --> 00:01:53,400 -It's Japanese Week! 45 00:01:53,440 --> 00:01:55,360 Who would ever have thought I'd make it this far? 46 00:01:57,120 --> 00:01:58,840 -I'm very excited for Japanese Week. 47 00:01:58,880 --> 00:02:01,600 I think it's a bit more creative, a bit more free to do things, 48 00:02:01,640 --> 00:02:04,240 and bring a bit of fun to the baking tent. 49 00:02:04,280 --> 00:02:06,216 -Because we're all doing really different things 50 00:02:06,240 --> 00:02:07,320 that are unfamiliar, 51 00:02:07,360 --> 00:02:10,240 we all kind of feel like we're on a pretty level playing field, 52 00:02:10,280 --> 00:02:12,240 but there's a lot that could go wrong. 53 00:02:12,280 --> 00:02:13,280 Always. 54 00:02:16,000 --> 00:02:17,600 -Bakers, hello, 55 00:02:17,640 --> 00:02:19,720 or should I say konnichi wa, 56 00:02:19,760 --> 00:02:22,000 because for the first time ever, 57 00:02:22,040 --> 00:02:23,480 it's Japanese Week. 58 00:02:23,520 --> 00:02:24,920 -We're all very excited, 59 00:02:24,960 --> 00:02:27,040 and the judges today would love you to make 60 00:02:27,080 --> 00:02:31,080 a batch of eight soft, delicious steamed buns. 61 00:02:31,120 --> 00:02:34,640 -Now, Japanese buns are usually filled with pork or curry, 62 00:02:34,680 --> 00:02:38,520 but you can choose any filling you like, sweet or savoury. 63 00:02:38,560 --> 00:02:41,080 Noel, what would you fill your buns with? 64 00:02:41,120 --> 00:02:42,160 -Human blood? 65 00:02:42,200 --> 00:02:43,216 -Noel, this is a family show. 66 00:02:43,240 --> 00:02:44,240 -Dog blood. 67 00:02:44,280 --> 00:02:45,480 -Better. 68 00:02:45,520 --> 00:02:47,880 You have two hours and 30 minutes. 69 00:02:47,920 --> 00:02:48,920 -On your marks- 70 00:02:48,960 --> 00:02:49,960 -..get set- 71 00:02:50,000 --> 00:02:51,000 -..and bake. 72 00:02:54,400 --> 00:02:56,360 -The adrenaline has kicked in. 73 00:02:56,400 --> 00:02:58,120 Steamed buns it is. 74 00:02:58,160 --> 00:02:59,520 -It is Japanese Week, 75 00:02:59,560 --> 00:03:01,600 so I wouldn't be surprised if we didn't get 76 00:03:01,640 --> 00:03:03,360 quite traditional Japanese fillings, 77 00:03:03,400 --> 00:03:07,120 but we know what these bakers are like. They always surprise us. 78 00:03:07,160 --> 00:03:09,960 -Every cut that we do, you must see the filling, 79 00:03:10,000 --> 00:03:11,640 and we certainly must taste it. 80 00:03:11,680 --> 00:03:15,400 On the bread side, it must be a soft, chewy roll, 81 00:03:15,440 --> 00:03:16,920 but not TOO chewy. 82 00:03:16,960 --> 00:03:20,040 Initially, you feel a tug, and then it melts in the mouth. 83 00:03:20,080 --> 00:03:21,296 -Of course, the filling matters. 84 00:03:21,320 --> 00:03:25,360 We want something delicious inside, but this is a bun challenge. 85 00:03:25,400 --> 00:03:26,856 -I'm feeling good about Japanese Week. 86 00:03:26,880 --> 00:03:29,200 Those are almost ready. I'm adding turmeric to it 87 00:03:29,240 --> 00:03:31,040 to die the dough yellow, 88 00:03:31,080 --> 00:03:34,440 cos the plan is they're going to look like little chickens. 89 00:03:34,480 --> 00:03:37,440 -Naturally adding colour to his buns, with turmeric, 90 00:03:37,480 --> 00:03:40,440 Dave will then be filling them with his favourite meal, 91 00:03:40,480 --> 00:03:43,440 and one of Japan's most popular Western-inspired foods, 92 00:03:43,480 --> 00:03:44,920 the katsu curry. 93 00:03:44,960 --> 00:03:46,960 Cat poo curry? KatSU curry. 94 00:03:47,000 --> 00:03:48,000 -Oh, katsu curry. 95 00:03:48,040 --> 00:03:49,376 -And that's with raw chicken today. 96 00:03:49,400 --> 00:03:51,240 I tested it in practice. 97 00:03:51,280 --> 00:03:52,320 -Did you like that? 98 00:03:52,360 --> 00:03:54,536 -What I was more worried about is that it wasn't going to cook, 99 00:03:54,560 --> 00:03:55,696 but I did cook within that time. 100 00:03:55,720 --> 00:03:57,736 -And how long are you steaming them for? 15 minutes. 101 00:03:57,760 --> 00:03:59,696 -Good-. OK. All right, good luck. Thank you, Dave. 102 00:03:59,720 --> 00:04:00,920 -Cheers. Thank you. 103 00:04:00,960 --> 00:04:02,640 -NOEL: Dave's won't be the only buns 104 00:04:02,680 --> 00:04:04,640 to be making an animal-like appearance. 105 00:04:04,680 --> 00:04:08,080 -So I'm going to make them look like little pandas. 106 00:04:08,120 --> 00:04:11,040 I've gone for pandas cos I think they look cute. 107 00:04:11,080 --> 00:04:13,000 -I'm making little piggies, 108 00:04:13,040 --> 00:04:15,200 like, little snouts and ears, 109 00:04:15,240 --> 00:04:16,720 and sesame seeds for eyes. 110 00:04:16,760 --> 00:04:18,680 It's quite a fun challenge, I think, isn't it? 111 00:04:18,720 --> 00:04:21,800 -I'm going to be making my wee buns into wee lambs. 112 00:04:21,840 --> 00:04:23,240 The lamb itself is going to be raw, 113 00:04:23,280 --> 00:04:25,320 and that's going to be steamed in with the bun, 114 00:04:25,360 --> 00:04:29,400 and I've got garlic, ginger, chilli, coriander, 115 00:04:29,440 --> 00:04:31,920 fish sauce, soy sauce, honey, cumin. 116 00:04:31,960 --> 00:04:33,840 It really packs a punch. 117 00:04:33,880 --> 00:04:37,640 -Peter's lamb-shaped buns will be filled with a spiced lamb mince, 118 00:04:37,680 --> 00:04:41,800 herded together with a Chinese stir-fry, packed with flavour. 119 00:04:41,840 --> 00:04:44,520 -So how are you going to infuse that flavour into the lamb? 120 00:04:44,560 --> 00:04:48,600 -So I'm just going to stir-fry off, like, the aromatics first, 121 00:04:48,640 --> 00:04:51,120 and then that's going to be added into the lamb 122 00:04:51,160 --> 00:04:53,640 and mixed through with the soy sauce and fish sauce. 123 00:04:53,680 --> 00:04:55,880 -OK. How are you making them into lambs, then? 124 00:04:55,920 --> 00:04:58,680 -I split my dough into two, so I've got a small portion here, 125 00:04:58,720 --> 00:05:00,360 and I'm going to colour that black, 126 00:05:00,400 --> 00:05:03,560 and then that's going to be used for the face and for the ears. 127 00:05:03,600 --> 00:05:04,840 Just cut out wee shapes. 128 00:05:04,880 --> 00:05:06,640 They look really quite cute. 129 00:05:06,680 --> 00:05:08,456 -Great-. Lovely-. Thank you. -I hope you enjoy it. 130 00:05:08,480 --> 00:05:09,480 -So do I. 131 00:05:11,480 --> 00:05:12,736 -Just doing the window pane test. 132 00:05:12,760 --> 00:05:13,976 If you can see light through it, 133 00:05:14,000 --> 00:05:16,776 then it means that it's been worked enough, so now it's ready to prove. 134 00:05:16,800 --> 00:05:19,840 -The timing of the prove is vital with this soft dough. 135 00:05:19,880 --> 00:05:21,520 Under-prove and it will split- 136 00:05:21,560 --> 00:05:24,560 -I would like it to about double in size. 137 00:05:24,600 --> 00:05:27,760 -..but over-prove and it will collapse and be flat, 138 00:05:27,800 --> 00:05:32,160 the opposite of the domed shiny buns the judges are expecting to see. 139 00:05:32,200 --> 00:05:33,880 -I'll wait for it to triple in size. 140 00:05:33,920 --> 00:05:35,200 Get more flavour into it. 141 00:05:35,240 --> 00:05:37,456 -After I've coloured this dough and get it into proving, 142 00:05:37,480 --> 00:05:39,160 then it's on to making the filling. 143 00:05:39,200 --> 00:05:42,320 It's more Chinese-inspired than it is Japanese-inspired. 144 00:05:42,360 --> 00:05:45,360 In Japanese Week, that might not be great, but it's delicious. 145 00:05:45,400 --> 00:05:46,640 I've loved it. 146 00:05:46,680 --> 00:05:50,680 -And Peter isn't the only baker with an East Asian inspiration. 147 00:05:50,720 --> 00:05:53,480 -The Japanese element of it is the bun, 148 00:05:53,520 --> 00:05:57,880 but this is probably more traditional Chinese-flavoured pork. 149 00:05:57,920 --> 00:05:59,696 I'm just going to fry it for about 20 minutes. 150 00:05:59,720 --> 00:06:00,880 Get it nice and crispy. 151 00:06:00,920 --> 00:06:03,560 You can't put raw pork belly in a steamed bun. 152 00:06:03,600 --> 00:06:06,440 I think it would be absolutely savage, to be honest! 153 00:06:06,480 --> 00:06:09,360 -Laura is doubling up on her flavours and decoration 154 00:06:09,400 --> 00:06:10,480 with her eight little pigs, 155 00:06:10,520 --> 00:06:15,400 built around pork belly in a Chinese-style sticky sauce. 156 00:06:15,440 --> 00:06:16,840 -Tell us about the sticky sauce. 157 00:06:16,880 --> 00:06:19,560 -Some hoisin going in there, some oyster sauce, some sake, 158 00:06:19,600 --> 00:06:21,080 a bit of honey. 159 00:06:21,120 --> 00:06:22,896 -Ticks all the boxes, all the flavours, I'm going, 160 00:06:22,920 --> 00:06:24,120 "Yep, yep, yep, yep". 161 00:06:24,160 --> 00:06:25,496 -You've practised this? Yeah. 162 00:06:25,520 --> 00:06:27,496 The filling's gone down a real treat at home, so, yeah. 163 00:06:27,520 --> 00:06:29,776 -Oh, good. Yeah, I think it will do with me, as well, to be honest! 164 00:06:29,800 --> 00:06:31,440 -Good! 165 00:06:31,480 --> 00:06:35,040 -NOEL: Across the border from China, lie the flavours of India, 166 00:06:35,080 --> 00:06:37,480 via Marc's kitchen in Cornwall. 167 00:06:37,520 --> 00:06:39,920 -The eldest daughter, Jasmine, has got really into cooking, 168 00:06:39,960 --> 00:06:41,200 and particularly into curries. 169 00:06:41,240 --> 00:06:43,520 We tried a few curries in these steamed buns, 170 00:06:43,560 --> 00:06:45,600 and as soon as she made this dhal, 171 00:06:45,640 --> 00:06:49,080 we sat down at a table, we all bit into it and we all just went, Hmmmm! 172 00:06:49,120 --> 00:06:52,800 So hence why it's called the Hmmm Dhal Steamed Bun. 173 00:06:52,840 --> 00:06:55,080 -Marc will be colouring and flavouring his dough 174 00:06:55,120 --> 00:06:57,080 with smoked paprika to complement 175 00:06:57,120 --> 00:06:58,520 his two Indian flavours 176 00:06:58,560 --> 00:06:59,760 of mango chutney 177 00:06:59,800 --> 00:07:02,280 and apple-sweetened lentil dhal. 178 00:07:02,320 --> 00:07:03,600 -Oh, it sounds lovely-. OK. 179 00:07:03,640 --> 00:07:05,696 -Curry dhal, mango chutney- -And I'm hoping to fold them 180 00:07:05,720 --> 00:07:07,360 in the traditional way, as well. 181 00:07:07,400 --> 00:07:09,360 -OK, how are you doing that, then? 182 00:07:09,400 --> 00:07:11,440 -With great skill, hopefully. 183 00:07:11,480 --> 00:07:12,480 -Great skill. 184 00:07:13,840 --> 00:07:18,080 -While Marc will be trying to twist together his vegetarian filling, 185 00:07:18,120 --> 00:07:21,360 two of the bakers are doing their twist on the all-time classic, 186 00:07:21,400 --> 00:07:23,040 meat in a bun. 187 00:07:23,080 --> 00:07:25,080 -So I'm doing burger buns. 188 00:07:25,120 --> 00:07:27,880 -Oh, excellent. -I'm using beef mince, gherkins, 189 00:07:27,920 --> 00:07:30,496 er, cheese-- Oh, gherkin. Can you do one without a gherkin, for me? 190 00:07:30,520 --> 00:07:32,496 -What, do you not like gherkins? -I don't like gherkins. 191 00:07:32,520 --> 00:07:34,376 -Oh, no. Really? OK, I'll do one without gherkins. 192 00:07:34,400 --> 00:07:35,496 -Thanks, buddy-. All right. 193 00:07:35,520 --> 00:07:37,800 -Never judge a man on his gherkins. -Yeah, yeah. 194 00:07:39,120 --> 00:07:41,480 -Mark is mixing together beef mince 195 00:07:41,520 --> 00:07:43,440 with onion, cheese, 196 00:07:43,480 --> 00:07:44,880 tomato puree and gherkins. 197 00:07:44,920 --> 00:07:48,640 But after Paul's recent disclosure, he's making an adjustment. 198 00:07:48,680 --> 00:07:50,800 -So I'm doing a little one without gherkins. 199 00:07:50,840 --> 00:07:52,120 -For Paul? Yeah, for Paul. 200 00:07:52,160 --> 00:07:54,680 -Wow! What is he, five?! 201 00:07:54,720 --> 00:07:57,136 -It is a bit like that! Paul, write down on here what you like. 202 00:07:57,160 --> 00:07:59,256 I mean, he's supposed to be a judge, a man of the world, 203 00:07:59,280 --> 00:08:01,320 with an exquisite taste palate. 204 00:08:01,360 --> 00:08:02,800 -Yeah-. Good luck-. Thank you. 205 00:08:02,840 --> 00:08:05,160 Lottie's also doing a burger, though, as well, isn't she? 206 00:08:05,200 --> 00:08:06,400 -She's not as good as you. 207 00:08:08,680 --> 00:08:11,280 I'm not going to lie. She's lucky to still be here. 208 00:08:13,360 --> 00:08:15,560 -My burgers are way better than Lottie's. 209 00:08:15,600 --> 00:08:16,720 Burger off, Lottie. 210 00:08:16,760 --> 00:08:17,840 -YOU burger off. 211 00:08:19,600 --> 00:08:22,640 -Oh, it's on! Some healthy rivalry going on here. 212 00:08:24,160 --> 00:08:26,720 -We've been saving that for ages. 213 00:08:26,760 --> 00:08:28,320 Our techniques are slightly different, 214 00:08:28,360 --> 00:08:29,800 so he's frying his off, 215 00:08:29,840 --> 00:08:32,960 I'm putting mine in raw, but they're pretty similar. 216 00:08:33,000 --> 00:08:35,360 So if Mark gets a handshake, 217 00:08:35,400 --> 00:08:37,520 I'll be very happy for him. 218 00:08:38,920 --> 00:08:42,440 -Lottie will be assembling her buns in the traditional fashion, 219 00:08:42,480 --> 00:08:44,640 by building layers of beef patty, 220 00:08:44,680 --> 00:08:46,440 onions, cheese and bacon. 221 00:08:46,480 --> 00:08:48,000 And to add to the burger feel, 222 00:08:48,040 --> 00:08:51,120 she'll also be serving up spiralised chips. 223 00:08:51,160 --> 00:08:53,936 -And you're making chips, too? Yeah, which obviously you won't eat but- 224 00:08:53,960 --> 00:08:55,496 -PRUE: There might be a few chip eaters. 225 00:08:55,520 --> 00:08:56,736 -I think there might be, yeah. 226 00:08:56,760 --> 00:08:58,080 -Are you doing any gherkin? 227 00:08:58,120 --> 00:09:00,160 -Yeah-. Oh, Paul'll be delighted. 228 00:09:00,200 --> 00:09:02,400 -Can you do one without a gherkin, for me? 229 00:09:02,440 --> 00:09:03,680 -Yeah, maybe-. Thank you. 230 00:09:03,720 --> 00:09:05,336 -He hates gherkins-. Really? Yeah. 231 00:09:05,360 --> 00:09:06,680 -Really hates it? Yeah. 232 00:09:06,720 --> 00:09:08,880 -OK, no gherkin. 233 00:09:08,920 --> 00:09:10,840 -The gherkin ain't workin'. 234 00:09:10,880 --> 00:09:12,520 -Gherkin doesn't work for me! 235 00:09:13,760 --> 00:09:16,920 -I'll give that a quick minute and then I'm going to ad the water. 236 00:09:16,960 --> 00:09:19,760 -In contrast to baking, which dries the dough, 237 00:09:19,800 --> 00:09:22,200 steaming raises its moisture levels- 238 00:09:22,240 --> 00:09:24,640 -If the sauce is too wet, going into steamed buns, 239 00:09:24,680 --> 00:09:27,040 it's really hard to keep that sauce inside. 240 00:09:27,080 --> 00:09:29,440 So I need to thicken it, so it's more of a paste, 241 00:09:29,480 --> 00:09:34,080 and then when it steams, that sort of reintroduces liquid to it. 242 00:09:34,120 --> 00:09:37,560 -..so any fillings with a high liquid content could result 243 00:09:37,600 --> 00:09:39,840 in soggy, undercooked buns. 244 00:09:39,880 --> 00:09:43,000 -I need some oyster sauce. 245 00:09:45,040 --> 00:09:47,600 I'm trying to celebrate Japan with my flavour. 246 00:09:47,640 --> 00:09:52,160 The brief said Japanese bun, so it's good inspiration. 247 00:09:52,200 --> 00:09:54,560 I don't know what I'm doing HERE, though. 248 00:09:54,600 --> 00:09:56,920 -Going all in on the Japanese theme, 249 00:09:56,960 --> 00:10:01,200 Hermine is aiming to achieve a rich, umami taste to her pandas, 250 00:10:01,240 --> 00:10:03,400 with Japanese-style spiced chicken, 251 00:10:03,440 --> 00:10:06,080 dried shrimps and shiitake mushrooms. 252 00:10:06,120 --> 00:10:08,336 -How are you feeling about Japanese Week, then, Hermine, 253 00:10:08,360 --> 00:10:12,120 because you're probably one of the most consistent of bakers, thus far? 254 00:10:12,160 --> 00:10:14,600 -Well, thank you for the vote of confidence, 255 00:10:14,640 --> 00:10:19,280 but, erm, yeah, see, it was all a new sort of learning journey for me, 256 00:10:19,320 --> 00:10:21,160 but through my research, 257 00:10:21,200 --> 00:10:26,600 I found Japanese baking had some French influence in there-. Yeah. 258 00:10:26,640 --> 00:10:31,320 -So I'm hoping to draw on my knowledge of French patisserie. 259 00:10:31,360 --> 00:10:33,040 -We have to see if it works. 260 00:10:33,080 --> 00:10:35,656 -Yes! Thank you, Hermine. Looking forward to it-. Thank you. 261 00:10:35,680 --> 00:10:37,320 -Good luck-. Thank you. 262 00:10:38,320 --> 00:10:42,720 Paul said I'm the most consistent baker. Isn't that lovely? 263 00:10:42,760 --> 00:10:44,640 Well, I better get back to work now, 264 00:10:44,680 --> 00:10:47,680 before he takes that back! 265 00:10:47,720 --> 00:10:50,000 -Bakers, you are halfway through! 266 00:10:50,040 --> 00:10:53,360 And make sure it all works. You don't want to look silly on TV. 267 00:10:54,640 --> 00:10:57,040 -Right, I've got to check my dough. 268 00:10:57,080 --> 00:10:59,440 -With the dough's coming out of the proving drawer, 269 00:10:59,480 --> 00:11:02,520 they must be separated and weighed into equal amounts- 270 00:11:02,560 --> 00:11:04,720 -I'm going to stick to what I did in practice, 271 00:11:04,760 --> 00:11:08,040 and they're going to each be 49 or 50g in weight. 272 00:11:08,080 --> 00:11:12,200 -..in order to fulfil the uniformity required by the brief. 273 00:11:12,240 --> 00:11:14,040 -I'm not weighing the dough. 274 00:11:14,080 --> 00:11:16,760 I'm just eyeballing the dough. 275 00:11:16,800 --> 00:11:21,880 There's a lot of winging and eyeballing that goes on in the tent! 276 00:11:21,920 --> 00:11:24,520 -It's just like an assembly line that I have set up, 277 00:11:24,560 --> 00:11:28,160 so it goes, like, patty, bacon, cheese, relish. 278 00:11:28,200 --> 00:11:31,000 I've got to remember to do one without relish for Paul. 279 00:11:31,040 --> 00:11:33,040 -Cos I know what one he's going to eat, 280 00:11:33,080 --> 00:11:35,600 it almost makes the pressure greater on that one! 281 00:11:35,640 --> 00:11:38,400 -The fillings must be centralised in the bun, 282 00:11:38,440 --> 00:11:41,840 as too near the top or bottom could see it split the tender dough 283 00:11:41,880 --> 00:11:43,040 and pour out- 284 00:11:43,080 --> 00:11:46,640 -I'd probably say you want about two thirds filling, the rest dough. 285 00:11:46,680 --> 00:11:49,280 That's how I like it, anyway. I don't know if Paul will. 286 00:11:49,320 --> 00:11:53,640 -..but adding too much filling could yield the same disastrous results. 287 00:11:53,680 --> 00:11:56,280 -A minor issue, that I've been too generous in filling 288 00:11:56,320 --> 00:11:58,520 the first seven buns, and have run out of mixture, 289 00:11:58,560 --> 00:12:00,960 so I'm doing a bit of a slapdash final mixture. 290 00:12:01,000 --> 00:12:04,120 Hopefully I can persuade the judges to move away from that one. 291 00:12:04,160 --> 00:12:07,160 -Tricky moment-. Wrapping it up. -This is wear it gets tricky. 292 00:12:07,200 --> 00:12:09,720 -Oh, tricky, I can see what you're saying. 293 00:12:09,760 --> 00:12:11,640 Yeah, it's like putting jam in a cowboy hat. 294 00:12:11,680 --> 00:12:13,240 It's not really working out, is it? 295 00:12:13,280 --> 00:12:15,336 -This is the bit that I don't really know how to do, 296 00:12:15,360 --> 00:12:16,480 if I'm being honest. 297 00:12:16,520 --> 00:12:19,240 There's probably a technique. What it is, I don't know. 298 00:12:19,280 --> 00:12:22,400 -It has not closed properly! 299 00:12:22,440 --> 00:12:24,720 -I have to be precise. 300 00:12:24,760 --> 00:12:26,600 The competition's stepped up, 301 00:12:26,640 --> 00:12:28,960 but Mark's not doing chips, so- 302 00:12:29,000 --> 00:12:31,280 -Chips? Did they ask for chips? 303 00:12:31,320 --> 00:12:33,240 -Who doesn't want chips, mate? 304 00:12:34,640 --> 00:12:36,360 -Are you doing steamed chips? 305 00:12:36,400 --> 00:12:38,400 -Yeah, I'm doing steamed chips, yeah. 306 00:12:39,920 --> 00:12:41,960 -It's all about the decoration now, 307 00:12:42,000 --> 00:12:44,760 so I need to get everything all together. 308 00:12:44,800 --> 00:12:48,040 -Once the bakers have added their distinctive decorations, 309 00:12:48,080 --> 00:12:49,920 it's full steam ahead. 310 00:12:49,960 --> 00:12:52,320 -So these are the little snouts for my little piggies. 311 00:12:52,360 --> 00:12:53,360 -SHE MAKES PIGGY NOISES 312 00:12:53,400 --> 00:12:55,480 -I feel like I'm going to get a lot of hate online 313 00:12:55,520 --> 00:12:57,200 from vegetarians worldwide for this. 314 00:12:57,240 --> 00:12:59,496 -I've got to wrap this around the outside of the steamed bun 315 00:12:59,520 --> 00:13:01,920 just to represent the patty in the middle. 316 00:13:04,000 --> 00:13:05,720 -The water's actually boiling now. 317 00:13:05,760 --> 00:13:08,240 I'll get that ready to start steaming these. 318 00:13:08,280 --> 00:13:10,640 Make sure there's enough space in between each of them. 319 00:13:10,680 --> 00:13:13,720 -They will obviously expand and rise throughout, so too close together, 320 00:13:13,760 --> 00:13:16,320 then they will touch and be stuck together. 321 00:13:16,360 --> 00:13:17,960 -That's the last one. 322 00:13:18,000 --> 00:13:19,456 -Right, so we're going to put those on. 323 00:13:19,480 --> 00:13:23,400 -Once the lid is on the steamer, it needs to remain airtight- 324 00:13:23,440 --> 00:13:26,120 -They need 15 minutes, so I'll give them until the end. 325 00:13:26,160 --> 00:13:29,600 -..so the bakers won't discover how successful their buns are 326 00:13:29,640 --> 00:13:31,520 until they're ready to come out. 327 00:13:31,560 --> 00:13:32,560 -Waiting now. 328 00:13:34,680 --> 00:13:37,080 -Bakers, you only have ten minutes left. 329 00:13:37,120 --> 00:13:38,440 That sounded like me. 330 00:13:38,480 --> 00:13:39,480 MATT MOUTHS: I know. 331 00:13:42,680 --> 00:13:46,440 -Well, that's good, cos I've got nine minutes left on my bake. 332 00:13:49,720 --> 00:13:51,400 -Just like The Chamber Of Secrets. 333 00:13:54,200 --> 00:13:55,400 I just hope they're cooked. 334 00:13:55,440 --> 00:13:57,496 -Patience is a virtue, but I always lift it in practice, 335 00:13:57,520 --> 00:13:59,960 and now I'm a bit worried that because I lift it in practice, 336 00:14:00,000 --> 00:14:02,360 that's how long the cooking time is, based on me lifting it. 337 00:14:04,040 --> 00:14:06,640 -Is this your thing, Japanese business? 338 00:14:06,680 --> 00:14:08,136 -I mean, I am having fun this week. 339 00:14:08,160 --> 00:14:09,760 I just like it being a bit different. 340 00:14:09,800 --> 00:14:11,720 -Yeah, exactly-. Cakes are boring. 341 00:14:13,360 --> 00:14:15,240 -Let's both say that into the camera. 342 00:14:15,280 --> 00:14:16,640 BOTH:- Cakes are boring. 343 00:14:16,680 --> 00:14:18,960 -OK? So, enough with the cakes. 344 00:14:20,680 --> 00:14:21,920 -Very plump sheep. 345 00:14:23,920 --> 00:14:25,000 -Yeah. 346 00:14:25,040 --> 00:14:27,800 -They look ready when they've popped. 347 00:14:27,840 --> 00:14:30,600 -Good God. They've puffed up. 348 00:14:30,640 --> 00:14:32,600 -Bakers, you have one minute left! 349 00:14:32,640 --> 00:14:33,800 One minute. 350 00:14:33,840 --> 00:14:35,480 -They're coming out, they're coming out. 351 00:14:37,640 --> 00:14:39,320 -Just a case of going for it, I think. 352 00:14:39,360 --> 00:14:41,720 -Whoa! We've got some big piggies. 353 00:14:41,760 --> 00:14:42,840 -Ooh. 354 00:14:42,880 --> 00:14:46,120 -P for Paul right here, the one without gherkins. 355 00:14:46,160 --> 00:14:49,320 -OK, let's get these ones in. 356 00:14:49,360 --> 00:14:50,560 -God, they're hot! 357 00:14:55,040 --> 00:14:57,080 -They're looking good. 358 00:14:57,120 --> 00:14:58,920 -I THINK they look like pandas. 359 00:14:58,960 --> 00:15:00,200 -Happy with them. 360 00:15:00,240 --> 00:15:02,080 -Oh, they don't look very good. 361 00:15:02,120 --> 00:15:03,360 Poor little piggy. 362 00:15:03,400 --> 00:15:05,720 -OK, bakers, your time is up. 363 00:15:05,760 --> 00:15:09,600 Please step away from your delicious buns. 364 00:15:11,120 --> 00:15:12,200 -They look good. 365 00:15:12,240 --> 00:15:14,520 Look like little burgers. Nice. 366 00:15:15,720 --> 00:15:17,480 -Mark's are better than mine. Livid. 367 00:15:24,920 --> 00:15:27,400 -MATT:- It's time for the bakers' steamed buns 368 00:15:27,440 --> 00:15:30,320 to face the judgment of Paul and Prue. 369 00:15:30,360 --> 00:15:32,280 -Hi, Hermine-Hi, Hermine. 370 00:15:36,560 --> 00:15:39,440 -You need bigger eyes for the pandas. 371 00:15:39,480 --> 00:15:40,720 -Panda-ish. 372 00:15:40,760 --> 00:15:42,200 -They're nearly even. 373 00:15:42,240 --> 00:15:44,120 -It's a little untidy on the shaping. 374 00:15:44,160 --> 00:15:46,640 You know, on the side? But they're not bad. 375 00:15:46,680 --> 00:15:47,960 -It's not dead in the middle. 376 00:15:48,000 --> 00:15:49,240 -It's mainly bread. 377 00:15:49,280 --> 00:15:50,960 There's an arch there of flavour. 378 00:15:52,440 --> 00:15:55,960 -I love it. I think the bread is soft 379 00:15:56,000 --> 00:15:58,200 but it's a little bit chewy, which is lovely. 380 00:15:58,240 --> 00:16:00,960 And the filling is just delicious. 381 00:16:01,000 --> 00:16:03,056 -Thanks-. It tastes very good. It's full of flavour. 382 00:16:03,080 --> 00:16:05,160 It packs a punch in the little bit that you do have. 383 00:16:05,200 --> 00:16:07,080 And the bun is actually beautifully baked. 384 00:16:07,120 --> 00:16:09,360 The shaping could have been a little bit neater, 385 00:16:09,400 --> 00:16:11,760 but the flavour is very, very good. 386 00:16:11,800 --> 00:16:13,280 Thank you, Hermine-. Thank you. 387 00:16:13,320 --> 00:16:14,520 -Lovely. 388 00:16:18,200 --> 00:16:21,160 -Well, you've managed to achieve a nice, smooth top, actually. 389 00:16:21,200 --> 00:16:22,320 A bit of a shine on it. 390 00:16:22,360 --> 00:16:24,200 You've got some sesame, some have fallen off. 391 00:16:24,240 --> 00:16:27,560 -Well, that one there doesn't have the gherkins in it. 392 00:16:27,600 --> 00:16:29,960 So I wanted to make sure- -I love sesame seed. 393 00:16:30,000 --> 00:16:32,520 -Oh, sorry. I wanted to make sure! 394 00:16:32,560 --> 00:16:34,600 -Nice filling. It's in the middle. 395 00:16:34,640 --> 00:16:37,720 -It's got a nice, bready look. -Good flavour. 396 00:16:37,760 --> 00:16:39,120 The burger bit is quite dry. 397 00:16:39,160 --> 00:16:41,016 -A bit of mayonnaise, tomato ketchup in there, 398 00:16:41,040 --> 00:16:42,720 that would have softened it a little bit. 399 00:16:42,760 --> 00:16:46,440 But, actually, the taste is good and the bun is very, very good. 400 00:16:46,480 --> 00:16:47,880 It's slightly chewy. 401 00:16:47,920 --> 00:16:49,600 You've got that smooth top. -It's soft. 402 00:16:49,640 --> 00:16:51,840 -But it is baked all the way through. -Good. 403 00:16:51,880 --> 00:16:53,280 -Simple, but highly effective. 404 00:16:53,320 --> 00:16:54,680 -Thank you very much. 405 00:16:59,240 --> 00:17:01,256 -Obviously you've had a few issues with the dough. 406 00:17:01,280 --> 00:17:02,440 It's seeping through. 407 00:17:02,480 --> 00:17:04,360 You've probably got too much filling in there. 408 00:17:04,400 --> 00:17:05,560 That's what it looks like. 409 00:17:05,600 --> 00:17:08,000 They're all a bit irregular, but that's down to the filling. 410 00:17:08,040 --> 00:17:10,280 You can see the arch, which I don't really mind, 411 00:17:10,320 --> 00:17:12,080 but you can see why it's broken through. 412 00:17:12,120 --> 00:17:14,040 -Yeah-. It's so close to the outside. 413 00:17:14,080 --> 00:17:15,600 It was always going to burst through, 414 00:17:15,640 --> 00:17:16,800 but your bread looks good. 415 00:17:16,840 --> 00:17:18,600 -That looks really good bread, doesn't it? 416 00:17:18,640 --> 00:17:19,720 It smells fantastic. 417 00:17:19,760 --> 00:17:20,960 -It tastes lovely. 418 00:17:21,000 --> 00:17:23,960 It's a bit dry, but it tastes beautiful. 419 00:17:24,000 --> 00:17:25,200 -The flavour's wonderful. 420 00:17:25,240 --> 00:17:26,400 The meat is tough. 421 00:17:26,440 --> 00:17:29,560 The bit of sticky sauce is lovely but you need more of it. 422 00:17:29,600 --> 00:17:32,400 -Very, very dry, but very, very beautiful. 423 00:17:37,120 --> 00:17:38,880 -Well, I think they look absolutely lovely. 424 00:17:38,920 --> 00:17:41,416 -Thank you-. They've obviously touched a bit in the steamer, 425 00:17:41,440 --> 00:17:42,960 but that's because they're so big. 426 00:17:43,000 --> 00:17:44,336 -I think they are too big. -Yeah. 427 00:17:44,360 --> 00:17:46,056 -You've lost the shape a little bit. -Yeah. 428 00:17:46,080 --> 00:17:48,200 -But the colour looks good. Decoration looks good. 429 00:17:48,240 --> 00:17:50,480 -Thank you-. Right down at the bottom on the filling. 430 00:17:50,520 --> 00:17:51,640 -Yeah. 431 00:17:53,960 --> 00:17:55,160 -It tastes great. 432 00:17:55,200 --> 00:17:56,480 It's a lentil dhal, is it? 433 00:17:56,520 --> 00:17:57,800 -Yes, lentil and apple. 434 00:17:57,840 --> 00:18:00,121 -But you've still got a little bit of bite in the apple. 435 00:18:00,160 --> 00:18:01,960 It's unusual. 436 00:18:02,000 --> 00:18:03,816 -The paprika works really well with the curry 437 00:18:03,840 --> 00:18:04,960 going through the middle. 438 00:18:05,000 --> 00:18:06,760 It could have overwhelmed it and it hasn't. 439 00:18:06,800 --> 00:18:08,080 So you are carrying flavour. 440 00:18:08,120 --> 00:18:09,840 My only issue is the size. -Sure, yeah. 441 00:18:09,880 --> 00:18:11,400 -I don't mind them being too big. 442 00:18:11,440 --> 00:18:12,760 But then I'm greedy. 443 00:18:17,760 --> 00:18:19,120 -PAUL LAUGHS -They look great. 444 00:18:19,160 --> 00:18:20,520 I love the addition of the colour. 445 00:18:20,560 --> 00:18:22,320 You've got a little bit of marking on there. 446 00:18:22,360 --> 00:18:23,480 -Yeah, I wasn't happy- 447 00:18:23,520 --> 00:18:25,720 -Where the fillings are trying to pull through. 448 00:18:25,760 --> 00:18:28,880 They're very neat, very bold, well shaped, 449 00:18:28,920 --> 00:18:31,200 nice and shiny, smooth. 450 00:18:31,240 --> 00:18:33,440 So, you have this arch again of flavour-. Yes. 451 00:18:33,480 --> 00:18:34,480 Yeah. 452 00:18:36,000 --> 00:18:37,360 -I love the chicken. 453 00:18:37,400 --> 00:18:38,720 I think the texture's great. 454 00:18:38,760 --> 00:18:40,360 The bread is lovely. 455 00:18:40,400 --> 00:18:43,640 Either I needed a bit more filling or a bit stronger. 456 00:18:43,680 --> 00:18:45,600 More curry, really-. Yeah. 457 00:18:45,640 --> 00:18:47,536 -I don't know. I think they are very, very good. 458 00:18:47,560 --> 00:18:49,800 And you've managed to get the flavour in the arch as well 459 00:18:49,840 --> 00:18:51,720 all the way through. That's delicious. 460 00:18:51,760 --> 00:18:53,480 My only gripe is it's coming through. 461 00:18:53,520 --> 00:18:55,256 -Yeah, that's what I don't like. -Thank you. 462 00:18:55,280 --> 00:18:56,360 -Thank you-Cheers. 463 00:19:00,560 --> 00:19:01,976 -Can you see these little creases? 464 00:19:02,000 --> 00:19:03,880 They're air pockets that have shrunk back in. 465 00:19:03,920 --> 00:19:06,080 That's to do with the way you've tightened the ball up, 466 00:19:06,120 --> 00:19:07,720 but they do look round. 467 00:19:07,760 --> 00:19:09,880 Beautifully aromatic. 468 00:19:09,920 --> 00:19:12,960 The problem is you've not tightened it up around the meat. 469 00:19:13,000 --> 00:19:16,280 So it's pulled away, and what you're left with 470 00:19:16,320 --> 00:19:17,800 is very little dough. 471 00:19:17,840 --> 00:19:20,120 There's actually more meat than there is dough. 472 00:19:20,160 --> 00:19:21,840 -Too much filling? -Yeah. 473 00:19:21,880 --> 00:19:23,800 -That tastes absolutely wonderful. 474 00:19:23,840 --> 00:19:25,000 I love the flavour. 475 00:19:25,040 --> 00:19:26,800 -I think your flavours are great. 476 00:19:26,840 --> 00:19:28,360 Just watch the buns. 477 00:19:33,480 --> 00:19:35,480 -This one's for Paul-OK. 478 00:19:35,520 --> 00:19:37,400 -It doesn't have gherkins in the relish. 479 00:19:37,440 --> 00:19:39,080 -They all seem pretty similar in size. 480 00:19:39,120 --> 00:19:40,880 The little bit of decoration is quite nice. 481 00:19:40,920 --> 00:19:42,440 That looks like a burger, doesn't it? 482 00:19:42,480 --> 00:19:46,960 -It does! Bacon, cheese, burger and relish. 483 00:19:47,000 --> 00:19:49,000 It just has to taste good now, Lottie. 484 00:19:51,400 --> 00:19:53,960 -It's like having a burger - a dry burger - 485 00:19:54,000 --> 00:19:55,560 but nevertheless a burger. 486 00:19:55,600 --> 00:19:56,880 The flavour is spot on. 487 00:19:56,920 --> 00:19:59,280 -It went in raw, didn't it? -Yeah-. Mm. 488 00:19:59,320 --> 00:20:02,360 -I think it's really difficult to do, if you're steaming, 489 00:20:02,400 --> 00:20:04,960 get it really cooked at the outside and still rare in the middle. 490 00:20:05,000 --> 00:20:07,056 -You probably need a little bit more fat in the meat. 491 00:20:07,080 --> 00:20:08,760 Nevertheless, the flavour's excellent. 492 00:20:08,800 --> 00:20:11,080 The way the bun wraps around the filling- 493 00:20:11,120 --> 00:20:12,896 -They're beautiful. -It's a beautiful bun. 494 00:20:12,920 --> 00:20:14,136 -Well done, Lottie. -Thank you. 495 00:20:14,160 --> 00:20:15,200 -Thank you-Thanks. 496 00:20:15,240 --> 00:20:16,440 I'm really pleased with that. 497 00:20:16,480 --> 00:20:18,120 I think I got away with it, considering. 498 00:20:18,160 --> 00:20:20,416 He said mine was dry, but if he'd eaten it with the relish 499 00:20:20,440 --> 00:20:21,800 then it wouldn't have been dry. 500 00:20:21,840 --> 00:20:24,240 I was too scared to say it to his face. 501 00:20:24,280 --> 00:20:26,480 -I'm chuffed that it's come off this morning. 502 00:20:26,520 --> 00:20:28,080 But I've been in this position before, 503 00:20:28,120 --> 00:20:29,400 where I've had a good Signature 504 00:20:29,440 --> 00:20:31,400 and then it's sort of all gone wrong after that. 505 00:20:31,440 --> 00:20:35,080 So I want to just keep that momentum and really push through 506 00:20:35,120 --> 00:20:36,520 with the next two challenges now. 507 00:20:36,560 --> 00:20:38,560 -I'm disappointed to have got bad feedback, 508 00:20:38,600 --> 00:20:41,280 but I think, going into the Technical, 509 00:20:41,320 --> 00:20:42,560 you can always pull it back. 510 00:20:42,600 --> 00:20:44,760 I've been relatively good at them in the past, 511 00:20:44,800 --> 00:20:47,080 so hopefully that's going to continue today. 512 00:20:52,000 --> 00:20:54,760 -NOEL: With mystery ingredients shrouded in gingham, 513 00:20:54,800 --> 00:20:57,200 the bakers can only guess what fate awaits them 514 00:20:57,240 --> 00:20:58,920 in the Technical Challenge. 515 00:21:01,160 --> 00:21:03,800 Hello, bakers. It's time for your Technical Challenge, 516 00:21:03,840 --> 00:21:06,880 which today has been set for you by the lovely Prue. 517 00:21:06,920 --> 00:21:08,200 Prue, any words of advice? 518 00:21:08,240 --> 00:21:09,840 -When you read this recipe, 519 00:21:09,880 --> 00:21:11,680 do not panic. 520 00:21:11,720 --> 00:21:14,280 There's nothing in there that you haven't done before. 521 00:21:14,320 --> 00:21:18,120 -Well, as ever, this challenge is judged blind. 522 00:21:18,160 --> 00:21:21,960 So we'd like to ask Paul and Prue to leave the tent. 523 00:21:22,000 --> 00:21:23,160 -She said don't panic. 524 00:21:23,200 --> 00:21:25,320 That definitely means panic. 525 00:21:25,360 --> 00:21:29,400 -Prue would like you each to make a matcha crepe cake. 526 00:21:29,440 --> 00:21:32,960 This is comprised of 12 matcha filled crepes 527 00:21:33,000 --> 00:21:34,840 stacked one on top of the other. 528 00:21:34,880 --> 00:21:37,080 -They need to be layered with strawberries 529 00:21:37,120 --> 00:21:39,960 and a white chocolate ganache buttercream 530 00:21:40,000 --> 00:21:43,160 and decorated and topped with fresh fruit 531 00:21:43,200 --> 00:21:44,680 and edible flowers. 532 00:21:44,720 --> 00:21:46,440 -You have two hours. 533 00:21:46,480 --> 00:21:47,680 On your marks. 534 00:21:47,720 --> 00:21:48,960 -Get set. 535 00:21:49,000 --> 00:21:50,120 -Bake. 536 00:21:54,320 --> 00:21:56,400 -Macha crepe cake - yeah, I've not heard of it. 537 00:21:56,440 --> 00:21:58,840 I've not even heard of making a cake out of crepes before. 538 00:21:58,880 --> 00:22:00,760 -Not what I expected, but crepes! 539 00:22:00,800 --> 00:22:03,560 I mean, like, what could possibly go wrong with crepes? 540 00:22:05,000 --> 00:22:07,400 So, Prue, you've chosen a matcha crepe cake. 541 00:22:07,440 --> 00:22:09,840 It looks unusual from the outside, 542 00:22:09,880 --> 00:22:11,480 but when you cut into it you go, "Wow!" 543 00:22:11,520 --> 00:22:13,600 It's striking, isn't it? -Yeah, it's pretty. 544 00:22:13,640 --> 00:22:14,920 -You can see the buttercream. 545 00:22:14,960 --> 00:22:16,776 -And the crepes are really thin, aren't they? 546 00:22:16,800 --> 00:22:21,120 -They are-. And then VERY thin slices of strawberry. 547 00:22:21,160 --> 00:22:22,600 -The strawberries really lift it. 548 00:22:22,640 --> 00:22:24,480 You do get a matcha flavour. 549 00:22:24,520 --> 00:22:27,960 -The bitterness of the matcha sort of cuts the sweetness 550 00:22:28,000 --> 00:22:31,080 of the white chocolate ganache buttercream. 551 00:22:31,120 --> 00:22:33,776 -Yeah, I agree. Where do you think the bakers are going to go wrong? 552 00:22:33,800 --> 00:22:36,360 Because I can see a few things - consistency being one. 553 00:22:36,400 --> 00:22:38,960 -Yeah, they do need to make them thin crepes 554 00:22:39,000 --> 00:22:40,960 or they won't get 11 out of the mixture. 555 00:22:41,000 --> 00:22:43,680 And, also, where the bakers may be in real trouble is, 556 00:22:43,720 --> 00:22:45,840 if they take ages doing the layering, 557 00:22:45,880 --> 00:22:47,120 they won't get it set. 558 00:22:47,160 --> 00:22:48,680 -I think it's a great challenge. 559 00:22:48,720 --> 00:22:50,136 -I think we should stop eating this. 560 00:22:50,160 --> 00:22:52,080 We've got to eat another seven of them. 561 00:22:52,120 --> 00:22:53,280 -That's true. 562 00:22:54,560 --> 00:22:57,960 -For the batter, pour the milk into the pan with the sugar 563 00:22:58,000 --> 00:22:59,600 and cook over a low heat. 564 00:22:59,640 --> 00:23:02,760 -Step two, whisk in the eggs followed by the butter. 565 00:23:02,800 --> 00:23:04,480 -This is matcha powder. 566 00:23:04,520 --> 00:23:06,720 I actually hate matcha. 567 00:23:06,760 --> 00:23:08,200 You might as well just eat grass. 568 00:23:08,240 --> 00:23:09,520 -Smells nice. 569 00:23:09,560 --> 00:23:10,920 -Do you reckon?! -No. 570 00:23:10,960 --> 00:23:14,000 -Mm, delicious! Look at that! 571 00:23:15,040 --> 00:23:16,760 It looks so weird. 572 00:23:16,800 --> 00:23:18,040 -Are you a matcha fan? 573 00:23:18,080 --> 00:23:19,760 -Well, as a drink, yes. 574 00:23:19,800 --> 00:23:21,120 It's very good for you. 575 00:23:21,160 --> 00:23:24,600 It has a load of antioxidants. 576 00:23:24,640 --> 00:23:26,800 -Oh, good. Because I HATE oxidants. 577 00:23:26,840 --> 00:23:28,960 I am totally antioxidants. 578 00:23:30,080 --> 00:23:32,680 -For the filling, melt the chocolate and cream together 579 00:23:32,720 --> 00:23:34,160 and then make a Swiss meringue. 580 00:23:34,200 --> 00:23:36,240 -A Swiss meringue? I've circled that. 581 00:23:36,280 --> 00:23:37,720 I don't know how to do that. 582 00:23:37,760 --> 00:23:39,680 It's something to do with hot sugar. 583 00:23:39,720 --> 00:23:41,200 I think it is hot sugar. 584 00:23:42,840 --> 00:23:45,680 -The principle's to heat up your eggs and sugar 585 00:23:45,720 --> 00:23:47,680 over a bain-marie whilst whisking 586 00:23:47,720 --> 00:23:49,680 so that the sugars all dissolve 587 00:23:49,720 --> 00:23:51,960 and the eggs are getting nice and frothy. 588 00:23:52,000 --> 00:23:53,560 -It is thickening up. 589 00:23:53,600 --> 00:23:55,040 But I've got a nasty feeling 590 00:23:55,080 --> 00:23:58,160 I'm looking for a particular temperature. 591 00:23:58,200 --> 00:24:00,720 Absolutely no idea what that would be. 592 00:24:00,760 --> 00:24:01,920 -I think it looks good. 593 00:24:01,960 --> 00:24:03,760 It's got peaks, it's holding its shape. 594 00:24:03,800 --> 00:24:04,960 I'm going to go with it. 595 00:24:05,000 --> 00:24:08,600 -In a separate bowl, whisk the butter until light and fluffy. 596 00:24:08,640 --> 00:24:10,056 I'm going to do that in this bad boy 597 00:24:10,080 --> 00:24:13,000 because I think whisking butter is no mean feat. 598 00:24:15,040 --> 00:24:17,080 -I think we should start with a new butter. 599 00:24:17,120 --> 00:24:18,320 Take two. 600 00:24:22,000 --> 00:24:23,616 -I mean, that's pretty light and fluffy, 601 00:24:23,640 --> 00:24:25,320 so I'm going to add chocolate ganache now. 602 00:24:25,360 --> 00:24:26,520 -Then add the meringue. 603 00:24:26,560 --> 00:24:28,080 -Do I whisk in the meringue? 604 00:24:28,120 --> 00:24:29,760 Do I fold in the meringue? 605 00:24:29,800 --> 00:24:32,760 -I'm folding the meringue to keep the air in. 606 00:24:32,800 --> 00:24:34,640 -I'm going to whisk in the meringue. 607 00:24:37,240 --> 00:24:40,320 -Slice the strawberries wafer thin. 608 00:24:40,360 --> 00:24:42,641 -Do you know, I'm quite excited for slicing strawberries 609 00:24:42,680 --> 00:24:44,120 cos that's something I understand. 610 00:24:44,160 --> 00:24:46,320 -MARK:- Is that too thick? 611 00:24:46,360 --> 00:24:47,600 -Yeah. 612 00:24:47,640 --> 00:24:50,960 -It's as wafer thin as my sausage fingers can get it, all right? 613 00:24:51,000 --> 00:24:54,440 She's just annoyed because I beat her in the burgers earlier. 614 00:24:54,480 --> 00:24:56,560 -MARK LAUGHS 615 00:24:58,000 --> 00:25:00,840 -OK, bakers, you are halfway through. 616 00:25:02,320 --> 00:25:04,160 Cupcake? No, I'm fine. 617 00:25:04,200 --> 00:25:07,280 -Make one crepe using the 30 centimetre pan. 618 00:25:07,320 --> 00:25:08,960 -This is all about precision. 619 00:25:09,000 --> 00:25:12,960 The crepes have all got to be the same thickness and colour. 620 00:25:13,000 --> 00:25:14,720 Whether that's what they get- 621 00:25:14,760 --> 00:25:17,480 -Is that batter for 12 pancakes? -Apparently. 622 00:25:17,520 --> 00:25:20,136 So they're going to be VERY thin. -They're going to be very thin. 623 00:25:20,160 --> 00:25:22,640 But that's pretty good, isn't it? -Yeah, for a crepe. 624 00:25:22,680 --> 00:25:24,480 -Yeah. Paul's gone for a crepe, actually. 625 00:25:27,360 --> 00:25:29,840 -I'm not too sure how long it needs. 626 00:25:29,880 --> 00:25:32,040 I'm just going to obviously make sure it doesn't burn. 627 00:25:32,080 --> 00:25:34,680 Where this will be the top layer, I want it to look good. 628 00:25:34,720 --> 00:25:36,640 -Can I flip that? -No. Please don't do that. 629 00:25:36,680 --> 00:25:38,376 -You're not going to use that one, are you? 630 00:25:38,400 --> 00:25:40,120 Oh, sorry. 631 00:25:40,160 --> 00:25:43,040 -Just how the hell do you get that out without it all breaking up? 632 00:25:43,080 --> 00:25:45,000 -Lottie, there's something in the instructions 633 00:25:45,040 --> 00:25:47,080 that says you've got to flip your matcha pancakes. 634 00:25:47,120 --> 00:25:48,840 -I just don't think that's accurate, Noel. 635 00:25:48,880 --> 00:25:50,280 -No? No. 636 00:25:50,320 --> 00:25:51,976 -I don't think you're supposed to be using 637 00:25:52,000 --> 00:25:55,000 your grubby fingers, are you? -Look, it's stuck! 638 00:25:58,000 --> 00:25:59,400 -Oh, crumbs. 639 00:26:02,960 --> 00:26:04,480 This fellow broke, 640 00:26:04,520 --> 00:26:07,960 so rather than his destiny being a large pancake, 641 00:26:08,000 --> 00:26:10,880 he's going to become a small pancake. 642 00:26:10,920 --> 00:26:12,880 -I think they need to be a little thinner. 643 00:26:14,080 --> 00:26:16,600 I'm a little worried I might not have enough mix. 644 00:26:16,640 --> 00:26:18,480 -Round two at the big boy. 645 00:26:18,520 --> 00:26:20,240 -I think I know where you're going wrong. 646 00:26:20,280 --> 00:26:21,960 You need to flip them. Yeah? -Yeah. 647 00:26:22,000 --> 00:26:23,720 -Will you flip? -I will flip. 648 00:26:23,760 --> 00:26:25,080 -Will you? -I will flip. 649 00:26:25,120 --> 00:26:26,800 -Oh, my God! -I know. 650 00:26:26,840 --> 00:26:28,960 -He's going to flip it! Peter's going to flip! 651 00:26:29,000 --> 00:26:31,720 Come on, flip that baby and catch it in the pan. 652 00:26:33,000 --> 00:26:34,960 I meant, like, with one hand. 653 00:26:35,000 --> 00:26:36,520 You know, like- -With one hand? 654 00:26:36,560 --> 00:26:38,240 -No? Definitely not. 655 00:26:38,280 --> 00:26:39,800 No chance. 656 00:26:39,840 --> 00:26:45,280 -Using the 24 centimetre pan, make 11 further crepes. 657 00:26:45,320 --> 00:26:47,960 The challenge is getting the right amount of crepes out. 658 00:26:48,000 --> 00:26:49,880 -Well, that's a load of rubbish, isn't it? 659 00:26:49,920 --> 00:26:52,240 -You need to flip it like a traditional pancake. 660 00:26:52,280 --> 00:26:55,200 -If I did it and there's only 11 layers when I present it, 661 00:26:55,240 --> 00:26:56,960 do I just say "Noel made me flip a pancake?" 662 00:26:57,000 --> 00:26:59,080 -So mathematical! Why don't you let that all go? 663 00:26:59,120 --> 00:27:00,880 Just trust the laws-? 664 00:27:02,000 --> 00:27:04,000 -Five done, this is number six. 665 00:27:05,320 --> 00:27:07,880 It's going to be really close, actually. 666 00:27:07,920 --> 00:27:09,440 -Go on, go on! 667 00:27:09,480 --> 00:27:11,760 -No-. Oh! 668 00:27:11,800 --> 00:27:14,120 You were virtually flipping it! 669 00:27:14,160 --> 00:27:17,200 -I'm worried there's not going to be enough mixture, you know? 670 00:27:18,320 --> 00:27:20,240 -Can I make this stretch? 671 00:27:20,280 --> 00:27:22,160 Oh, come on! Come on! 672 00:27:22,200 --> 00:27:23,640 -Come on. 673 00:27:23,680 --> 00:27:25,200 That's quite thick. Go on! 674 00:27:25,240 --> 00:27:27,040 Yes! 675 00:27:27,080 --> 00:27:28,520 The winner, right here. 676 00:27:28,560 --> 00:27:29,760 The winner! 677 00:27:29,800 --> 00:27:31,520 -Five, six, seven. 678 00:27:31,560 --> 00:27:33,960 I don't think I'm going to have enough, actually. 679 00:27:34,000 --> 00:27:35,400 I'll do as many as I can. 680 00:27:35,440 --> 00:27:37,800 -Yeah, that's never going to make enough, is it? 681 00:27:39,560 --> 00:27:41,320 Great. 682 00:27:41,360 --> 00:27:44,240 -TOGETHER: Bakers, you have half an hour left. 683 00:27:44,280 --> 00:27:46,520 -To assemble, cut two long strips of baking paper 684 00:27:46,560 --> 00:27:49,600 50 centimetres by 10 centimetres, and arrange them as a cross. 685 00:27:49,640 --> 00:27:52,560 -Place to largest crepe in the centre of the paper cross, 686 00:27:52,600 --> 00:27:54,880 spoon filling on top 687 00:27:54,920 --> 00:27:56,200 and spread evenly. 688 00:27:56,240 --> 00:27:58,776 -Place one of the smaller crepes in the centre of the large crepe 689 00:27:58,800 --> 00:28:00,080 and spread with the filling. 690 00:28:00,120 --> 00:28:03,520 -Add in a layer of strawberries between each layer 691 00:28:03,560 --> 00:28:05,760 of two crepes. 692 00:28:05,800 --> 00:28:07,640 So- 693 00:28:07,680 --> 00:28:09,080 Bit hard to compute. 694 00:28:09,120 --> 00:28:10,200 -Crepe, butter, yeah. 695 00:28:10,240 --> 00:28:11,920 So now it's buttercream, yeah. 696 00:28:11,960 --> 00:28:13,360 And then strawberries. 697 00:28:13,400 --> 00:28:16,240 -I feel like I need to work much quicker. 698 00:28:16,280 --> 00:28:17,800 -Let's do one more strawberry layer. 699 00:28:17,840 --> 00:28:19,720 This isn't a layer now. This is puree. 700 00:28:19,760 --> 00:28:20,960 -That's the last crepe. 701 00:28:21,000 --> 00:28:23,496 -Hold the ends of the paper cross and, using them as a handle, 702 00:28:23,520 --> 00:28:25,680 lift the cake into the centre of the bowl. 703 00:28:25,720 --> 00:28:27,040 -This is terrifying. 704 00:28:27,080 --> 00:28:30,200 -Slip the strips of paper from under the cake. 705 00:28:30,240 --> 00:28:32,360 -Well, that's easier said than done, isn't it? 706 00:28:32,400 --> 00:28:34,760 -What I think I'm going to do is leave the greaseproof in. 707 00:28:36,360 --> 00:28:39,960 -That's just all collapsed at one side. 708 00:28:40,000 --> 00:28:41,480 That is a mess. 709 00:28:41,520 --> 00:28:43,280 -Place in the freezer to set. 710 00:28:44,840 --> 00:28:47,960 -I don't think I can fix that side cos it's all tucked underneath. 711 00:28:48,000 --> 00:28:50,160 I just need to get it in the fridge now. 712 00:28:50,200 --> 00:28:51,840 -MARC SIGHS 713 00:28:51,880 --> 00:28:54,480 Bakers, you have ten minutes left. 714 00:28:54,520 --> 00:28:56,440 Ten minutes. 715 00:28:56,480 --> 00:28:58,880 -Turn the cake out and dust with matcha powder, 716 00:28:58,920 --> 00:29:01,920 and decorate with a crescent of fruit and edible flowers. 717 00:29:03,720 --> 00:29:06,000 -That doesn't look too bad. 718 00:29:06,040 --> 00:29:07,320 -Ooh, look at that bit! 719 00:29:08,600 --> 00:29:11,960 It just looks so shoddy, the sides of it. 720 00:29:12,000 --> 00:29:15,520 -Do you know what? I mean, it's not Japanese great, 721 00:29:15,560 --> 00:29:16,960 but it's all right. 722 00:29:17,000 --> 00:29:18,800 -Oh, it looks horrendous, doesn't it? 723 00:29:18,840 --> 00:29:21,560 Fill the crevices with matcha powder. 724 00:29:23,560 --> 00:29:24,680 -Crescent- 725 00:29:26,360 --> 00:29:28,960 -What's a crescent of fruit? 726 00:29:30,040 --> 00:29:32,120 -Crescent is, like, half, isn't it? 727 00:29:32,160 --> 00:29:33,360 I knew that. 728 00:29:33,400 --> 00:29:35,360 -OK, sure, sure. 729 00:29:35,400 --> 00:29:37,280 -Bakers, you have one minute left. 730 00:29:41,720 --> 00:29:44,840 -I don't know what a crescent is so I've gone four seasons. 731 00:29:46,480 --> 00:29:48,560 -Am I not just loving this? 732 00:29:54,600 --> 00:29:55,960 -BEEP. 733 00:29:57,120 --> 00:29:59,520 -Bakers, your time is up. 734 00:30:01,000 --> 00:30:02,800 -Looks like a crepe cake. 735 00:30:02,840 --> 00:30:04,360 Game, set, matcha. 736 00:30:04,400 --> 00:30:07,960 Please bring your mille crepe cakes to the front 737 00:30:08,000 --> 00:30:11,640 and place them behind your photograph. 738 00:30:11,680 --> 00:30:13,800 -That was not my best work. 739 00:30:13,840 --> 00:30:17,240 -Paul and Prue are expecting an exquisitely decorated 740 00:30:17,280 --> 00:30:20,240 mille crepe cake containing 14 delicate layers 741 00:30:20,280 --> 00:30:21,960 of matcha-filled crepes, 742 00:30:22,000 --> 00:30:26,120 smooth white chocolate buttercream and wafer-thin strawberries. 743 00:30:26,160 --> 00:30:27,680 -Shall we start with that one? 744 00:30:27,720 --> 00:30:30,720 -The semicircle of fruit and flowers looks OK. 745 00:30:30,760 --> 00:30:33,280 -It's not perfectly enfolded. 746 00:30:33,320 --> 00:30:34,520 -Yeah, it's not tucked in. 747 00:30:34,560 --> 00:30:36,600 Should we have a look and see what it's like inside? 748 00:30:36,640 --> 00:30:39,160 -The strawberries are a little bit too thick. 749 00:30:39,200 --> 00:30:40,880 They need to be really thin, 750 00:30:40,920 --> 00:30:43,320 otherwise they get very wet and slidy 751 00:30:43,360 --> 00:30:44,640 and it all falls to bits. 752 00:30:48,360 --> 00:30:51,200 -But, actually, the flavour's not too bad at all. 753 00:30:51,240 --> 00:30:52,440 Right, moving on. 754 00:30:52,480 --> 00:30:55,360 There's a lot going on. We didn't want the whole thing covered. 755 00:30:55,400 --> 00:30:57,800 -Yeah, we did ask for a semicircle. 756 00:30:57,840 --> 00:30:59,480 -Let's have a look inside. 757 00:30:59,520 --> 00:31:01,080 The ganache looks OK. 758 00:31:01,120 --> 00:31:02,920 The strawberries are nice and thin. 759 00:31:05,200 --> 00:31:06,960 You get that white chocolate, don't you? 760 00:31:07,000 --> 00:31:09,056 -It's very nice. It's just not very well decorated. 761 00:31:09,080 --> 00:31:10,280 -No, it's not. 762 00:31:10,320 --> 00:31:11,720 OK, moving on to number three. 763 00:31:11,760 --> 00:31:13,680 A full circle of flowers. 764 00:31:13,720 --> 00:31:15,960 It's a bit of a mess around the outside as well. 765 00:31:16,000 --> 00:31:18,160 Lots of layers here. It's nice and neat, though. 766 00:31:18,200 --> 00:31:20,440 The inside is better than the outside. 767 00:31:20,480 --> 00:31:23,280 Ganache is OK, strawberries are nice and light as well. 768 00:31:23,320 --> 00:31:24,560 This isn't too bad. 769 00:31:24,600 --> 00:31:26,440 It's a bit neater around outside. 770 00:31:26,480 --> 00:31:28,280 But they've got too much coconut on the top. 771 00:31:28,320 --> 00:31:31,160 You want to celebrate the matcha, not the coconut. 772 00:31:31,200 --> 00:31:32,520 Cuts well. 773 00:31:34,000 --> 00:31:35,440 It's pretty neat. 774 00:31:36,680 --> 00:31:38,600 -It tastes good, and the ganache is delicious. 775 00:31:38,640 --> 00:31:40,960 -It's nice and silky smooth. 776 00:31:41,000 --> 00:31:43,480 -OK. -Now, I quite like this one. 777 00:31:43,520 --> 00:31:45,800 -Yes. I mean, that's what it should look like. 778 00:31:45,840 --> 00:31:47,600 -Let's have a look. 779 00:31:47,640 --> 00:31:48,840 -Very nice. 780 00:31:50,760 --> 00:31:52,816 -Your flavour's good, ganache is good-. Delicious. 781 00:31:52,840 --> 00:31:55,040 -And I like the look of that one. -Yeah, very good. 782 00:31:55,080 --> 00:31:57,840 OK, this one's a little small. -This looks a bit sad. 783 00:31:57,880 --> 00:31:59,360 It is a bit small. It's very thin. 784 00:31:59,400 --> 00:32:01,440 Let's have a look inside here. 785 00:32:01,480 --> 00:32:03,520 You see, that's hardly got any layers in there. 786 00:32:03,560 --> 00:32:05,640 I'm only counting a handful. They're very thick. 787 00:32:05,680 --> 00:32:08,080 Because the crepe are a bit thick, 788 00:32:08,120 --> 00:32:09,520 they're too chewy. 789 00:32:10,760 --> 00:32:12,280 All right, moving onto the last one. 790 00:32:12,320 --> 00:32:13,960 It's a bit of a mess around the outside. 791 00:32:14,000 --> 00:32:15,440 It's a bit mottled, isn't it? 792 00:32:17,560 --> 00:32:18,960 There's not many in there either. 793 00:32:19,000 --> 00:32:20,600 Very thick layers, aren't they? 794 00:32:20,640 --> 00:32:23,880 They've got a lot of filling because they lack the pancakes. 795 00:32:23,920 --> 00:32:26,480 -Well! That's going to be interesting judging. 796 00:32:26,520 --> 00:32:29,400 -Prue and Paul will now rank the mille crepe cakes 797 00:32:29,440 --> 00:32:31,440 from worst to first. 798 00:32:31,480 --> 00:32:34,000 -So, in seventh place we have this one. 799 00:32:35,200 --> 00:32:36,960 It tasted very good. 800 00:32:37,000 --> 00:32:38,600 But, Laura, you know the problem. 801 00:32:38,640 --> 00:32:41,120 There weren't enough crepe. 802 00:32:41,160 --> 00:32:42,800 -In sixth spot we have this one. 803 00:32:42,840 --> 00:32:44,240 Who's is this? 804 00:32:44,280 --> 00:32:45,520 Just lack of crepes, really. 805 00:32:45,560 --> 00:32:47,920 And the size of your strawberries needs to be much thinner. 806 00:32:47,960 --> 00:32:48,960 -OK. 807 00:32:49,000 --> 00:32:51,080 -In fifth place, we have this one. 808 00:32:52,160 --> 00:32:54,280 It's just very ugly at the side. 809 00:32:54,320 --> 00:32:56,720 And the strawberries were a bit too big 810 00:32:56,760 --> 00:32:58,200 so they've leaked. 811 00:32:58,240 --> 00:32:59,760 -Hermine is fourth. 812 00:32:59,800 --> 00:33:01,880 And Dave is third. 813 00:33:03,080 --> 00:33:05,040 -And in second spot we have this one. 814 00:33:08,400 --> 00:33:09,920 Lottie, it's not bad at all. 815 00:33:09,960 --> 00:33:13,920 Didn't need the coconut on the top, but the inside looks pretty nice. 816 00:33:13,960 --> 00:33:15,680 -Which leaves- 817 00:33:15,720 --> 00:33:17,600 ..Peter. 818 00:33:17,640 --> 00:33:22,120 Lovely, thin strawberry slices, excellent buttercream, 819 00:33:22,160 --> 00:33:25,520 neatly done, perfect flowers and crescents. 820 00:33:25,560 --> 00:33:26,720 It's a model. 821 00:33:26,760 --> 00:33:30,840 -APPLAUSE 822 00:33:30,880 --> 00:33:33,120 -I felt right at the bottom of the pile this morning, 823 00:33:33,160 --> 00:33:35,040 so really needed a strong performance, there. 824 00:33:35,080 --> 00:33:36,240 Absolutely chuffed. 825 00:33:36,280 --> 00:33:38,040 Yeah, a very nice way to end the day. 826 00:33:38,080 --> 00:33:40,680 I think I'll sleep a little bit easier tonight. 827 00:33:40,720 --> 00:33:42,760 -Disappointed. I wanted to do better than that. 828 00:33:42,800 --> 00:33:44,960 It is hard now. The differences between all of us 829 00:33:45,000 --> 00:33:46,160 is so minuscule, 830 00:33:46,200 --> 00:33:49,200 but fifth out of seven is definitely towards the bottom. 831 00:33:49,240 --> 00:33:50,960 -Someone's got to come last, haven't they? 832 00:33:51,000 --> 00:33:52,760 You bake well when doing things you love, 833 00:33:52,800 --> 00:33:54,320 and I had no love for matcha. 834 00:33:54,360 --> 00:33:56,720 I just don't really fancy eating or making a swamp. 835 00:33:56,760 --> 00:33:59,560 Going to have to pull it out of the bag tomorrow, aren't I? 836 00:34:04,920 --> 00:34:08,560 -Just the Showstopper Challenge remains before we discover 837 00:34:08,600 --> 00:34:13,360 who will be Star Baker and who will be saying sayonara to the tent. 838 00:34:13,400 --> 00:34:15,560 -So, Paul, you were recently in Japan. 839 00:34:15,600 --> 00:34:19,600 How are you finding the bakers' Japanese offerings? 840 00:34:19,640 --> 00:34:22,400 -I was quite surprised how good they all were. 841 00:34:22,440 --> 00:34:25,080 It's quite difficult to do steamed buns properly. 842 00:34:25,120 --> 00:34:29,040 -The mille crepe matcha cake. -That wasn't bad either. 843 00:34:29,080 --> 00:34:30,960 -They mostly achieved it. 844 00:34:31,000 --> 00:34:34,080 -I mean, overall, all the cakes tasted pretty good. 845 00:34:34,120 --> 00:34:36,000 I think coming into the Showstopper today, 846 00:34:36,040 --> 00:34:38,680 Lottie and Dave were doing really well so far in both challenges. 847 00:34:38,720 --> 00:34:40,640 And they are definitely in line for Star Baker. 848 00:34:40,680 --> 00:34:43,400 But then, down at the bottom, and it's not nice to say, is Laura. 849 00:34:43,440 --> 00:34:46,160 Because Laura struggled in the sig. 850 00:34:46,200 --> 00:34:47,720 She also was last in the technical. 851 00:34:47,760 --> 00:34:50,960 In the middle, Hermine and Mark L. 852 00:34:51,000 --> 00:34:52,720 They could float down or up. 853 00:34:52,760 --> 00:34:55,880 And what's really odd is sometimes, as a judge, you've got 854 00:34:55,920 --> 00:34:59,880 to take your opinions on a flavour, for instance, that you may not 855 00:34:59,920 --> 00:35:02,400 particularly like. -You don't like matcha. 856 00:35:02,440 --> 00:35:04,576 -No, I don't particularly like matcha-. Or gherkins. 857 00:35:04,600 --> 00:35:07,040 You don't like green food, we've noticed? No, that's true. 858 00:35:07,080 --> 00:35:09,960 -I don't like hardly any food. So I'd be a bad judge, right? 859 00:35:10,000 --> 00:35:11,080 I'm all about the eyes. 860 00:35:11,120 --> 00:35:14,000 I like looking at things, but I don't want to put them in my mouth. 861 00:35:14,040 --> 00:35:16,320 -That's a very odd thing to say. 862 00:35:16,360 --> 00:35:17,920 -LAUGHTER 863 00:35:25,800 --> 00:35:28,440 -Good morning, bakers, welcome back to the tent 864 00:35:28,480 --> 00:35:30,920 for your Showstopper Challenge. 865 00:35:30,960 --> 00:35:34,080 Today, the judges would like you each to make 866 00:35:34,120 --> 00:35:37,280 a spectacular kawaii cake. 867 00:35:37,320 --> 00:35:40,800 -Kawaii is a style rooted in Japanese culture 868 00:35:40,840 --> 00:35:43,680 that means all things cute and charming. 869 00:35:43,720 --> 00:35:46,520 Cute and Charming. That's our double act name, isn't it? 870 00:35:46,560 --> 00:35:49,280 -Oh, I thought we were Little and Often-. Oh, yeah. We are. 871 00:35:49,320 --> 00:35:53,600 -Now your flavours, type of sponge and decoration should take 872 00:35:53,640 --> 00:35:56,080 their inspiration from Japanese cuisine. 873 00:35:56,120 --> 00:35:57,640 -How long they got? 874 00:35:57,680 --> 00:36:00,040 -Oh, they have four hours-. Woo. 875 00:36:00,080 --> 00:36:02,200 On your marks-. Get set-. Bake! 876 00:36:04,240 --> 00:36:06,760 -So many eggs. 877 00:36:06,800 --> 00:36:09,800 Kawaii means cute in Japanese. 878 00:36:09,840 --> 00:36:12,680 I'm really taking that word and running with it with this one. 879 00:36:12,720 --> 00:36:16,280 -Today's Showstopper, think animation. Think cartoon. 880 00:36:16,320 --> 00:36:19,200 Traditionally in Japan, they'll be using something like an angel cake 881 00:36:19,240 --> 00:36:21,320 or a chiffon cake. So very light. 882 00:36:21,360 --> 00:36:24,760 -It would be nice to see the bakers think about Japanese flavours 883 00:36:24,800 --> 00:36:28,480 like yuzu, matcha or sake. 884 00:36:28,520 --> 00:36:30,640 -And we've asked the bakers, the highly decorate it. 885 00:36:30,680 --> 00:36:32,600 We want the cake to have lots of colour. 886 00:36:32,640 --> 00:36:35,960 We want to be quite vibrant, quite neat, sharp, professional, 887 00:36:36,000 --> 00:36:39,040 but it's got to look cute and taste good. 888 00:36:40,680 --> 00:36:42,440 Hello, Mark-. Hello-. Hi. 889 00:36:42,480 --> 00:36:44,680 Tell us all about your kawaii cake. 890 00:36:44,720 --> 00:36:48,720 -So I'm making an avocado cake, so it's going to be two avocado 891 00:36:48,760 --> 00:36:52,800 halves decorated with an emoji, kawaii style. 892 00:36:52,840 --> 00:36:55,440 They'll have little emotions on their faces, like Japanese 893 00:36:55,480 --> 00:36:57,760 characters, almost. -I'm loving this idea. 894 00:36:57,800 --> 00:37:01,400 Using avocado chiffon sponges, green fondant 895 00:37:01,440 --> 00:37:02,920 and buttercream filling. 896 00:37:02,960 --> 00:37:05,560 Mark is going to bring two avocados to life, 897 00:37:05,600 --> 00:37:08,040 who will also be proud parents. 898 00:37:08,080 --> 00:37:11,520 -The stone of one of them will be tempered milk chocolate 899 00:37:11,560 --> 00:37:14,280 filled with baby avocados. 900 00:37:14,320 --> 00:37:16,320 -Wow. 901 00:37:16,360 --> 00:37:22,040 -Getting in touch with your feminine side, making little avocado babies. 902 00:37:22,080 --> 00:37:25,120 -Good luck. Thank you, Mark. -Thank you. 903 00:37:25,160 --> 00:37:28,280 -Not only must the bakers create cute cartoon characters 904 00:37:28,320 --> 00:37:30,120 in their kawaii cakes- 905 00:37:30,160 --> 00:37:32,920 -It's going to taste of toasted soy bean. 906 00:37:32,960 --> 00:37:37,840 -..The judges also expect a delicious balance of Japanese flavours. 907 00:37:37,880 --> 00:37:41,400 -So I've gone for matcha. Matcha is highly used in Japan. 908 00:37:41,440 --> 00:37:44,080 Also, there's rose water. Matcha's very earthy. 909 00:37:44,120 --> 00:37:46,360 So it's a floral flavour to complement it. 910 00:37:46,400 --> 00:37:48,480 -Dave's kawaii cake will be filled 911 00:37:48,520 --> 00:37:51,160 with chocolate sponge, matcha and rose sponge 912 00:37:51,200 --> 00:37:53,680 and decorated in tribute to his best friend. 913 00:37:53,720 --> 00:37:55,600 -My dog is Japanese-. He is, isn't he? 914 00:37:55,640 --> 00:37:57,440 -He's a Japanese Shiba Inu. 915 00:37:57,480 --> 00:38:01,320 My dog's name is Yoki, which is shortly for Yokohama. 916 00:38:01,360 --> 00:38:03,800 It's a Japanese city-. Oh! 917 00:38:03,840 --> 00:38:08,200 -And Dave is not the only baker inspired by a canine companion. 918 00:38:08,240 --> 00:38:11,080 -I'll making a cake in the form of my little dog, Hamish. 919 00:38:11,120 --> 00:38:13,000 A border terrier, very cheeky. 920 00:38:13,040 --> 00:38:16,440 Incredibly naughty, but very friendly and a bit cute. 921 00:38:16,480 --> 00:38:20,160 -Hoping his dog will be best in show Mark's border terrier Hamish 922 00:38:20,200 --> 00:38:23,560 will be brought to life in a lemon Swiss meringue buttercream layered 923 00:38:23,600 --> 00:38:27,240 between two sponges, one honey and tahini, the other ginger 924 00:38:27,280 --> 00:38:30,200 and soy bean powder. -How is it going to look like a dog? 925 00:38:30,240 --> 00:38:33,840 -Using different coloured fondant to make the eyes, ears and nose. 926 00:38:33,880 --> 00:38:36,640 -The weight of the fondant, do you not find concertinas up? 927 00:38:36,680 --> 00:38:39,280 -In practice, no. It seems to be OK. 928 00:38:39,320 --> 00:38:43,040 -The bakers need to think carefully about their choice of sponge. 929 00:38:43,080 --> 00:38:45,496 -For as tall as the cake is going to be, they need to be sturdy. 930 00:38:45,520 --> 00:38:48,120 They need to hold their shape and hold the filling in there. 931 00:38:48,160 --> 00:38:51,360 -If they're too dense, they'll be unpleasant to eat. 932 00:38:51,400 --> 00:38:53,640 -The cake itself is called a castella cake. 933 00:38:53,680 --> 00:38:55,520 It's a fairly robust cake. 934 00:38:55,560 --> 00:38:57,840 The texture is kind of like a kitchen sponge. 935 00:38:57,880 --> 00:39:00,480 -If they're too light, they may buckle under the weight 936 00:39:00,520 --> 00:39:01,720 of their decorations. 937 00:39:01,760 --> 00:39:05,400 -Got a traditional chiffon sponge, they're very light and fluffy. 938 00:39:05,440 --> 00:39:07,920 It has the potential to collapse quite easily. 939 00:39:07,960 --> 00:39:09,840 And in practice it's been hit and miss. 940 00:39:09,880 --> 00:39:13,640 -And Lottie is taking an even bigger risk with her choice of sponge. 941 00:39:13,680 --> 00:39:16,720 -So I am making a cotton jiggle cake. 942 00:39:16,760 --> 00:39:18,240 -A cotton jiggle cake? Yeah. 943 00:39:18,280 --> 00:39:20,480 And I'm making that into a toadstool. 944 00:39:20,520 --> 00:39:22,696 -It's called jiggle because it's like a souffle-. Yeah. 945 00:39:22,720 --> 00:39:24,240 -You jiggle it to see if it's cooked. 946 00:39:24,280 --> 00:39:26,280 -Now, a toadstool tends to be top heavy. 947 00:39:26,320 --> 00:39:29,080 -Yes, it is a gamble. It is possible. -It can be done. 948 00:39:29,120 --> 00:39:30,560 -It can be done. Yeah. 949 00:39:30,600 --> 00:39:34,240 -Lottie's lime flavoured jiggle cake will have a cherry cream centre 950 00:39:34,280 --> 00:39:38,000 and be fashioned into a cute red toadstool growing in an edible 951 00:39:38,040 --> 00:39:41,120 Japanese forest of biscuit bamboo, whisky fudge, 952 00:39:41,160 --> 00:39:43,320 pulled sugar and candyfloss. 953 00:39:43,360 --> 00:39:45,760 -Oh, my goodness. Wow-. That's a lot going on. 954 00:39:45,800 --> 00:39:49,360 -There's a lot going on. -Very ambitious-. Yeah. 955 00:39:49,400 --> 00:39:52,680 Thank you-. Thank you. -I hope I can do it. 956 00:39:52,720 --> 00:39:57,080 -Hermine has found her Japanese inspiration a little closer to home. 957 00:39:57,120 --> 00:40:03,320 -I used to work in Slough and they had a lovely Japanese garden 958 00:40:03,360 --> 00:40:06,720 where you could go in when you had lunch. 959 00:40:06,760 --> 00:40:10,040 And I thought it was really nice walking down there. 960 00:40:10,080 --> 00:40:11,880 And it's quite peaceful and calming. 961 00:40:11,920 --> 00:40:13,840 I'm going to be back. 962 00:40:13,880 --> 00:40:17,200 -Hermine is hoping the simplicity of her vanilla sponge and fresh 963 00:40:17,240 --> 00:40:21,400 strawberries will be lifted by a decorative geisha standing 964 00:40:21,440 --> 00:40:23,160 in a tranquil Japanese garden. 965 00:40:23,200 --> 00:40:28,800 -I'm going to make a cherry blossom tree out of modelling chocolate. 966 00:40:28,840 --> 00:40:30,880 -Nice-. And hopefully- 967 00:40:30,920 --> 00:40:34,360 So I had the lady on the cake with the dress flowing. 968 00:40:34,400 --> 00:40:36,240 -Yeah, lovely-. Japanese geisha. 969 00:40:36,280 --> 00:40:38,520 -The key thing is, it's got to look good, 970 00:40:38,560 --> 00:40:41,040 but it's also got to taste good. 971 00:40:42,200 --> 00:40:46,400 -These are going to go into the oven for about 25 to 30 minutes. 972 00:40:46,440 --> 00:40:50,320 -I bake them in water. Just have to be really careful with the eggs. 973 00:40:50,360 --> 00:40:53,440 I think they just prefer a nice warm bath, and who doesn't? 974 00:40:53,480 --> 00:40:55,400 Let's try that. 975 00:40:55,440 --> 00:40:57,120 -With the sponges in the oven, 976 00:40:57,160 --> 00:41:00,680 the bakers make a start on their Japanese-flavoured fillings. 977 00:41:00,720 --> 00:41:02,520 -I'm doing a lime and yuzu curd. 978 00:41:02,560 --> 00:41:04,760 Six tablespoons of yuzu going in there. 979 00:41:04,800 --> 00:41:08,320 Basically like a Japanese lime, but it's a lot more tangy. 980 00:41:08,360 --> 00:41:10,640 -This is a Japanese whisky. 981 00:41:10,680 --> 00:41:13,400 Smells nice. I'd quite like a sip of that. 982 00:41:13,440 --> 00:41:17,440 -Asian pears are what I'm using for the filling, I'm poaching them. 983 00:41:17,480 --> 00:41:19,960 I've named this cake Dizzy The Shuttlecock. 984 00:41:20,000 --> 00:41:21,800 It looks really, really cute. 985 00:41:21,840 --> 00:41:24,720 It's going to look like a anthropomorphic shuttlecock 986 00:41:24,760 --> 00:41:26,600 that has been hit on the head with a racquet. 987 00:41:26,640 --> 00:41:29,280 -So he's seeing stars and he's got a wee bump on his head 988 00:41:29,320 --> 00:41:32,840 Hoping Dizzy The Shuttlecock will be a knockout with the judges, 989 00:41:32,880 --> 00:41:36,840 Peter's kawaii cake will be filled with a chestnut cream and poached 990 00:41:36,880 --> 00:41:39,920 pears and decorated with white chocolate feathers. 991 00:41:39,960 --> 00:41:41,720 -And you teach badminton, don't you? 992 00:41:41,760 --> 00:41:45,200 Do you think you could teach my daughter, Dali? She's two. 993 00:41:45,240 --> 00:41:47,640 How young can you teach badminton? 994 00:41:47,680 --> 00:41:50,320 -We had a wee boy that was three. -Really? 995 00:41:50,360 --> 00:41:54,000 -Yeah. I coached loads of different people-. Geese? Kids, to adults. 996 00:41:54,040 --> 00:41:56,800 Not to geese. So fun feather trivia, 997 00:41:56,840 --> 00:42:00,160 shuttlecocks only use the left wing of a goose. 998 00:42:00,200 --> 00:42:02,280 -Not the right? -Not the right. 999 00:42:02,320 --> 00:42:04,920 Must be something with how they fly. 1000 00:42:04,960 --> 00:42:06,720 -This is a sort of fantasy land, isn't it, 1001 00:42:06,760 --> 00:42:08,600 what is happening with you today? 1002 00:42:08,640 --> 00:42:10,840 You're making a shuttlecock called Dizzy, 1003 00:42:10,880 --> 00:42:13,920 talking about left and right wings of a goose 1004 00:42:13,960 --> 00:42:17,120 and that you coach toddlers to play badminton. 1005 00:42:17,160 --> 00:42:20,640 I think I might in love with you a little bit. Bye! 1006 00:42:20,680 --> 00:42:25,120 -After struggling in the technical Laura's hoping her choice of cake 1007 00:42:25,160 --> 00:42:26,560 will turn things around. 1008 00:42:26,600 --> 00:42:29,240 -In Japanese culture, pineapple was supposed to represent 1009 00:42:29,280 --> 00:42:32,480 wealth and good fortune. So I'm doing an upside down pineapple cake, 1010 00:42:32,520 --> 00:42:35,200 rather than a pineapple upside down cake, if that makes sense. 1011 00:42:35,240 --> 00:42:38,520 I'm kind of taking the idea and literally turning it on its head. 1012 00:42:38,560 --> 00:42:41,280 -Oopsie, Laura's upside down pineapple cake 1013 00:42:41,320 --> 00:42:45,160 will be constructed from pineapple sponges sandwiched between coconut 1014 00:42:45,200 --> 00:42:47,840 buttercream and a lime-yuzu curd. 1015 00:42:47,880 --> 00:42:50,640 -Yesterday, a challenging day for you-. Mm. 1016 00:42:50,680 --> 00:42:52,480 In my head. I'm baking, going, 1017 00:42:52,520 --> 00:42:54,816 "I'm probably going home today. Probably going home today." 1018 00:42:54,840 --> 00:42:57,136 -Actually, I think it's going to be really good-. I hope so. 1019 00:42:57,160 --> 00:42:58,976 -I'm feeling very positive about this-. Thanks. 1020 00:42:59,000 --> 00:43:01,416 I need all the positivity I can get. -I'm feeling really positive 1021 00:43:01,440 --> 00:43:04,080 and I look forward to trying some. -Thank you. 1022 00:43:04,120 --> 00:43:06,200 -Bakers, you're halfway through! 1023 00:43:06,240 --> 00:43:08,840 -Halfway through, halfway through. 1024 00:43:08,880 --> 00:43:12,016 -I'm going to take the cakes out, take the water bath out, and then put them back in. 1025 00:43:12,040 --> 00:43:14,480 -Bit stodgier than I normally get them. 1026 00:43:14,520 --> 00:43:16,696 -I think that one might have collapsed. But it's fine. 1027 00:43:16,720 --> 00:43:18,520 That was kind of a back-up anyway. 1028 00:43:20,920 --> 00:43:23,760 Hello. Oh, don't give me that look. 1029 00:43:23,800 --> 00:43:25,160 -As the sponges cool- 1030 00:43:25,200 --> 00:43:27,600 -Just got to make the rest of the elements. 1031 00:43:27,640 --> 00:43:29,920 -..the bakers focus on the decorative details 1032 00:43:29,960 --> 00:43:32,600 that will bring their kawaii cakes to life. 1033 00:43:32,640 --> 00:43:35,680 -These are going to be my baby avocados. 1034 00:43:35,720 --> 00:43:37,776 That's a sentence I never thought I'd say in my life. 1035 00:43:37,800 --> 00:43:40,016 -A tribute to your little doggy? -Yeah-. I love your dog. 1036 00:43:40,040 --> 00:43:42,440 -You like him? Yeah. -He's a naughty boy. 1037 00:43:42,480 --> 00:43:44,576 I made the macarons the other day in practise-. Yeah? 1038 00:43:44,600 --> 00:43:47,320 -I took the back to the room for the girls, left them on the bed. 1039 00:43:47,360 --> 00:43:49,280 -And Hamish ate them? -He ate them. 1040 00:43:49,320 --> 00:43:52,560 -Cos they're in the shape of bones. What do you expect? 1041 00:43:52,600 --> 00:43:55,000 -So this is just some golden caster sugar. 1042 00:43:55,040 --> 00:43:58,160 I'm going to turn it into the cherry blossom tree. 1043 00:43:58,200 --> 00:44:01,120 That's so hot, I can't tell you. 1044 00:44:01,160 --> 00:44:02,680 -Have you been to Japan? 1045 00:44:02,720 --> 00:44:05,120 -Never, no. -Would you like to go? 1046 00:44:05,160 --> 00:44:07,280 -I'd love to go. 1047 00:44:07,320 --> 00:44:10,360 -You know, Paul has said that he'll take the winner 1048 00:44:10,400 --> 00:44:13,400 of this episode to Japan. -Really? No. 1049 00:44:15,160 --> 00:44:17,840 Bakers, you have one hour left. 1050 00:44:17,880 --> 00:44:21,000 -I'm getting on to stacking the cake. 1051 00:44:21,040 --> 00:44:22,600 This is my yuzu buttercream. 1052 00:44:22,640 --> 00:44:25,120 It's going to be eight layers per avocado. 1053 00:44:25,160 --> 00:44:27,080 I hope I haven't given myself too much to do. 1054 00:44:28,640 --> 00:44:31,800 -So it's just a layer of cream and then a layer of pears 1055 00:44:31,840 --> 00:44:35,200 into each one and we build our way up. 1056 00:44:35,240 --> 00:44:37,280 -Look at these guns. 1057 00:44:37,320 --> 00:44:38,760 -You've ruined my spiral. 1058 00:44:39,840 --> 00:44:41,560 -This is a massive risk. 1059 00:44:41,600 --> 00:44:43,680 The cakes are so jiggly and so fragile. 1060 00:44:48,680 --> 00:44:50,920 Yeah, that's bang on. I'm happy with that. 1061 00:44:50,960 --> 00:44:53,640 -So now I'm trimming it into the shape of a shuttlecock. 1062 00:44:53,680 --> 00:44:56,136 And the shuttle's standing on its feathers and not on its cork, 1063 00:44:56,160 --> 00:44:57,800 that would have been mighty difficult. 1064 00:44:57,840 --> 00:44:59,840 -I. Hate. Fondant. 1065 00:44:59,880 --> 00:45:02,440 Ohhhh. 1066 00:45:02,480 --> 00:45:03,800 Tearing. 1067 00:45:05,880 --> 00:45:09,520 -Right, this is the bit that I'm worried about. 1068 00:45:09,560 --> 00:45:10,736 -Go on, what are you going to do? 1069 00:45:10,760 --> 00:45:12,640 -I need to put it on. -Go on, let's see. 1070 00:45:17,280 --> 00:45:18,720 -Can't do it. 1071 00:45:25,360 --> 00:45:26,560 -Yes! 1072 00:45:27,880 --> 00:45:29,640 Skill McGill. 1073 00:45:33,880 --> 00:45:37,560 -I don't know if the fondant's too fragile. I'm not sure. 1074 00:45:42,200 --> 00:45:44,280 Tearing a bit, isn't it? 1075 00:45:44,320 --> 00:45:46,360 Oh, I've just made a- BLEEP- mess. 1076 00:45:46,400 --> 00:45:49,160 -Laura, are you OK? It's just a mess. 1077 00:45:49,200 --> 00:45:51,600 It's not a mess. I don't know why you're so upset. 1078 00:45:51,640 --> 00:45:53,240 I think that looks pretty neat. 1079 00:45:53,280 --> 00:45:55,640 -I think it's just the pressure. -I know. 1080 00:45:55,680 --> 00:45:57,440 I just did so bad yesterday. 1081 00:45:57,480 --> 00:45:59,200 -I honestly don't think that looks bad. 1082 00:46:00,560 --> 00:46:02,920 Just keep going. You've got a bit of time as well. 1083 00:46:02,960 --> 00:46:05,240 -OK. We can do this. 1084 00:46:05,280 --> 00:46:08,840 -So this is my second avocado half. Really speed up now. 1085 00:46:08,880 --> 00:46:13,240 I'm concerned about time. -Bakers, you've got ten minutes left. 1086 00:46:14,400 --> 00:46:15,800 -Can I do it? 1087 00:46:16,760 --> 00:46:19,600 -Got to build the eyes, whiskers, tongue, feet. 1088 00:46:19,640 --> 00:46:22,040 Just making sure it's in proportion. 1089 00:46:22,080 --> 00:46:24,600 -Just need to do the face features now. 1090 00:46:24,640 --> 00:46:28,200 -It's really important to get this level of detail. 1091 00:46:28,240 --> 00:46:31,440 -It's a bit messy in parts, but it's going to have to do. 1092 00:46:31,480 --> 00:46:34,920 -They're called nama chocolates. In Japan, they're given as gifts. 1093 00:46:34,960 --> 00:46:37,560 I'm using them as pebbles. 1094 00:46:37,600 --> 00:46:41,280 -I was going to do a geisha, but not anymore. 1095 00:46:41,320 --> 00:46:43,960 -I can't remember what it's supposed to look like. 1096 00:46:44,000 --> 00:46:46,320 -It's captured a certain dizziness, you know? 1097 00:46:46,360 --> 00:46:48,560 -I'm really not happy with that finish. 1098 00:46:48,600 --> 00:46:50,000 But just need to put faces on. 1099 00:46:50,040 --> 00:46:53,000 -My bamboo. No! 1100 00:46:54,640 --> 00:46:57,280 -Bakers, you have one minute left. 1101 00:46:57,320 --> 00:46:59,040 -Go like the clappers. 1102 00:46:59,080 --> 00:47:01,360 -This is where I start getting really stressed. 1103 00:47:01,400 --> 00:47:03,000 -Slightly kinking up to him. 1104 00:47:03,040 --> 00:47:04,920 It's kawaii isn't it? 1105 00:47:04,960 --> 00:47:07,320 -The candyfloss is the cherry blossom. 1106 00:47:08,640 --> 00:47:10,000 -Quite cute, eh? 1107 00:47:13,080 --> 00:47:14,720 -That'll do, that'll do. 1108 00:47:14,760 --> 00:47:18,120 -Bakers, your time is up. 1109 00:47:18,160 --> 00:47:21,400 -I hope it doesn't fall out. -Cute. 1110 00:47:21,440 --> 00:47:24,760 -Please step away from your Showstoppers. 1111 00:47:24,800 --> 00:47:28,160 -Oh, my God, that was so intense. 1112 00:47:39,040 --> 00:47:40,720 -It's judgment time for 1113 00:47:40,760 --> 00:47:42,600 the seven kawaii cakes. 1114 00:47:49,680 --> 00:47:51,120 -Hooray! Ah, there we go. 1115 00:47:52,080 --> 00:47:53,320 Ah, there we go. 1116 00:47:53,360 --> 00:47:55,680 He's a shuttlecock called Dizzy The Shuttlecock 1117 00:47:55,720 --> 00:47:59,040 and it's just been hit on the head and it's got a wee bump. 1118 00:47:59,080 --> 00:48:00,800 -I think it looks great. 1119 00:48:00,840 --> 00:48:02,136 -I think it's absolutely lovely. 1120 00:48:02,160 --> 00:48:03,960 It's funny. It's cute. 1121 00:48:04,000 --> 00:48:05,360 It's slightly mad. 1122 00:48:05,400 --> 00:48:07,880 -OK, let's have a look, shall we? PRUE CHUCKLES 1123 00:48:07,920 --> 00:48:09,840 -Oh, my goodness-Wow. 1124 00:48:11,840 --> 00:48:14,560 -I've never had a cake with that texture. 1125 00:48:14,600 --> 00:48:15,600 Really delicious. 1126 00:48:15,640 --> 00:48:17,976 -It's a hell of a chew, but that's the style of the sponge. 1127 00:48:18,000 --> 00:48:19,240 It needs more of a punch, 1128 00:48:19,280 --> 00:48:21,960 because the sponge stays in your mouth for so long. 1129 00:48:22,000 --> 00:48:24,040 Not, for me, the right taste of flavours really. 1130 00:48:24,080 --> 00:48:25,080 -Thank you. 1131 00:48:29,320 --> 00:48:31,360 -I think you've got the theme really well. 1132 00:48:31,400 --> 00:48:34,440 You've got that Japanese feel. The creases are a bit of a letdown 1133 00:48:34,480 --> 00:48:37,080 because you want to see it really nicely done all the way down. 1134 00:48:37,120 --> 00:48:38,960 You've managed to achieve good layers 1135 00:48:39,000 --> 00:48:40,760 and they're all straight. All the same. 1136 00:48:40,800 --> 00:48:42,840 So, you've got no concertinaing there at all. 1137 00:48:42,880 --> 00:48:46,040 -Which is really impressive, because they were very big cakes. 1138 00:48:49,840 --> 00:48:51,000 I'm really surprised. 1139 00:48:51,040 --> 00:48:53,880 I wouldn't have thought rosewater and matcha 1140 00:48:53,920 --> 00:48:55,600 would be a good combination, but they are. 1141 00:48:55,640 --> 00:48:57,560 -Actually, with the buttercream and the apple, 1142 00:48:57,600 --> 00:49:01,000 it works beautifully and what impresses me is the sponges 1143 00:49:01,040 --> 00:49:03,600 are baked really, really well. I think you've done a decent job 1144 00:49:03,640 --> 00:49:06,040 with the flavours and the overall look-. Cheers, thank you. 1145 00:49:14,280 --> 00:49:15,400 -It jiggles. 1146 00:49:15,440 --> 00:49:16,760 -THEY LAUGH It does. 1147 00:49:16,800 --> 00:49:17,840 -I love the concept. 1148 00:49:17,880 --> 00:49:19,960 -I thought the head would be a bit more, 1149 00:49:20,000 --> 00:49:21,800 but considering it is quite a delicate cake, 1150 00:49:21,840 --> 00:49:24,240 you've managed to get it to go in a little. 1151 00:49:25,720 --> 00:49:27,320 That's stunning-. Very good. 1152 00:49:27,360 --> 00:49:28,480 -That's really good. 1153 00:49:28,520 --> 00:49:30,480 That sponge is amazing. 1154 00:49:30,520 --> 00:49:33,560 -Texture, very good flavour. 1155 00:49:33,600 --> 00:49:37,160 -Thank you-. Last time I had a sponge like that I was actually in Japan. 1156 00:49:37,200 --> 00:49:39,416 -Well done, Lottie. -And well done on the candyfloss. 1157 00:49:39,440 --> 00:49:42,320 -That's cherry drop flavour-. Is it? -Yeah. 1158 00:49:42,360 --> 00:49:44,960 -Mm! I've never had candyfloss like that before. 1159 00:49:45,000 --> 00:49:46,440 -LOTTIE CHUCKLES 1160 00:49:46,480 --> 00:49:48,920 It is-. Oh, it is-. Isn't that great? -Thank you. 1161 00:49:56,040 --> 00:49:58,480 -This is charming, but it ain't cute. 1162 00:49:58,520 --> 00:50:01,200 -No, it's quite menacing that tree, actually. 1163 00:50:01,240 --> 00:50:02,760 THEY LAUGH 1164 00:50:02,800 --> 00:50:04,880 The blossom needed another colour 1165 00:50:04,920 --> 00:50:07,080 and the tree is sort of stumpy. 1166 00:50:08,320 --> 00:50:09,720 Your fondant's a little bit thick 1167 00:50:09,760 --> 00:50:11,360 and the buttercream is very thick. 1168 00:50:11,400 --> 00:50:14,160 That's a shame. The flavours are great. 1169 00:50:14,200 --> 00:50:16,800 And then you have a lovely genoise as well. 1170 00:50:16,840 --> 00:50:19,120 -You're a very good French baker. 1171 00:50:19,160 --> 00:50:23,640 There's just not, for me, enough Japaneseness about this cake. 1172 00:50:27,800 --> 00:50:30,080 Well, Marc, I think you've done a fantastic job. 1173 00:50:30,120 --> 00:50:32,080 -Thank you-. It just looks amazing. -Yeah. 1174 00:50:32,120 --> 00:50:34,800 You can see the character. It's very professional. 1175 00:50:34,840 --> 00:50:37,320 You'd expect to see that in a bakery, for sure. 1176 00:50:37,360 --> 00:50:39,600 Well, let's have a look inside, shall we? 1177 00:50:39,640 --> 00:50:41,960 MATT:- Ooh. Look at that. 1178 00:50:42,000 --> 00:50:44,640 -There's a bit of concertinaing here on the second one. 1179 00:50:44,680 --> 00:50:47,600 -Yeah-. But the top one's very light. -The top one looks beautiful. 1180 00:50:47,640 --> 00:50:52,440 That's very strange, because the tahini is quite strong-. Mm-hm. 1181 00:50:52,480 --> 00:50:53,720 -It's a surprise. 1182 00:50:53,760 --> 00:50:54,760 -Yeah. 1183 00:50:55,760 --> 00:50:57,776 -But I quite like it. -And the ginger and the lemon 1184 00:50:57,800 --> 00:50:59,440 work really well together, 1185 00:50:59,480 --> 00:51:01,960 you know, as the two king flavours in there. 1186 00:51:02,000 --> 00:51:03,160 Thank you, Marc. 1187 00:51:10,600 --> 00:51:13,720 It is like a character you see all over the place in Japan 1188 00:51:13,760 --> 00:51:15,400 and it is very cute. 1189 00:51:15,440 --> 00:51:18,480 -I sort of feel you could have made the character look a little 1190 00:51:18,520 --> 00:51:20,000 more like a pineapple. 1191 00:51:20,040 --> 00:51:22,480 -It's a bit uneven inside. 1192 00:51:22,520 --> 00:51:24,480 It's an indication that it has concertinaed. 1193 00:51:24,520 --> 00:51:28,200 The weight of the fondant and everything on top has pushed all the ones down to the bottom. 1194 00:51:28,240 --> 00:51:30,120 Tastes amazing though! 1195 00:51:30,160 --> 00:51:32,120 -It's delicious. -Oh, yeah. It's a happy cake. 1196 00:51:32,160 --> 00:51:33,720 -Citrusy yuzu- 1197 00:51:33,760 --> 00:51:35,520 Yeah ..it's really strong. 1198 00:51:35,560 --> 00:51:38,040 And the pineapple's there. -The sponges are all light. 1199 00:51:38,080 --> 00:51:40,520 Even the concertinaed ones are quite light as well. 1200 00:51:40,560 --> 00:51:43,200 The flavour of the whole thing is very, very good. 1201 00:51:43,240 --> 00:51:44,880 -Thank you-. Well done, Laura. 1202 00:51:44,920 --> 00:51:46,080 -SHE EXHALES 1203 00:51:52,760 --> 00:51:53,760 I mean, they're cute. 1204 00:51:53,800 --> 00:51:56,160 A little bit scruffy, but they are cute. 1205 00:51:56,200 --> 00:51:59,400 -I love it. It's witty. It's charming. 1206 00:51:59,440 --> 00:52:02,120 Just got to taste good now. -Hope so. 1207 00:52:02,160 --> 00:52:04,720 -That's very neat, accurate layering. 1208 00:52:04,760 --> 00:52:07,160 -It's a bit tight, that sponge-. Hm. 1209 00:52:07,200 --> 00:52:09,680 -You've got the yuzu, is it, going through that? Yeah. 1210 00:52:09,720 --> 00:52:11,440 -You can- You get that. 1211 00:52:11,480 --> 00:52:13,400 And then that's it-. Hm. 1212 00:52:13,440 --> 00:52:15,760 -The cake's very dry, which you didn't expect it to be. 1213 00:52:15,800 --> 00:52:19,200 The oil from the avocado should have kept that really silky smooth 1214 00:52:19,240 --> 00:52:21,240 and it hasn't. It's a shame. 1215 00:52:21,280 --> 00:52:24,520 -I don't know if the nine-inch cake is a bit better at the bottom. 1216 00:52:24,560 --> 00:52:26,960 I'm not sure. -Let's have a look. 1217 00:52:27,000 --> 00:52:28,920 -Hm-. No? 1218 00:52:28,960 --> 00:52:30,400 -No. 1219 00:52:30,440 --> 00:52:32,800 Probably worse-. Oh, no. 1220 00:52:32,840 --> 00:52:35,960 -It's cruel to say it's inedible- -Ooh-but it's getting that way. 1221 00:52:36,000 --> 00:52:40,800 -The biscuit is actually delicious, but as that's only, you know, 1222 00:52:40,840 --> 00:52:43,840 less than 1% of the whole lot-- Mm. 1223 00:52:43,880 --> 00:52:46,440 -..I don't think it'll save it. 1224 00:52:46,480 --> 00:52:47,880 -HE SIGHS 1225 00:52:49,200 --> 00:52:51,160 -Didn't go well, did it? 1226 00:52:51,200 --> 00:52:52,360 They used the word inedible. 1227 00:52:52,400 --> 00:52:54,360 On week six of Bake Off, 1228 00:52:54,400 --> 00:52:56,800 it's just not- It's not good, is it? 1229 00:52:56,840 --> 00:53:01,600 -I am really chuffed with the comments. Maybe just cos he couldn't get a cotton jiggle cake i -n the UK. 1230 00:53:01,640 --> 00:53:05,920 -Maybe that's why he hasn't had one since he was in Japan, but I'll take it. 1231 00:53:05,960 --> 00:53:08,400 -I've had a gut feeling all day I was going home 1232 00:53:08,440 --> 00:53:10,640 and now I've got, like, a glimmer of hope. 1233 00:53:10,680 --> 00:53:11,960 I hope I've done enough. 1234 00:53:12,000 --> 00:53:13,120 I hope I'm safe. 1235 00:53:18,920 --> 00:53:21,760 -This is the first week that I've been in the tent 1236 00:53:21,800 --> 00:53:25,000 and every single showstopper was a wow. 1237 00:53:25,040 --> 00:53:27,200 -To look at-. I think the dogs looked amazing. 1238 00:53:27,240 --> 00:53:30,440 Based on Marc E's cake and his invention with flavour, 1239 00:53:30,480 --> 00:53:32,440 he has to be in line for Star Baker. 1240 00:53:32,480 --> 00:53:35,600 Dave, as well, has put himself into a decent position-. Yeah. 1241 00:53:35,640 --> 00:53:38,720 -Don't forget, there's Lottie, and Lottie has had a terrific week. 1242 00:53:38,760 --> 00:53:40,440 -Lottie's sponge was incredible. 1243 00:53:40,480 --> 00:53:45,120 I've never, in the 11 series of Bake Off, tasted a sponge quite like that. 1244 00:53:45,160 --> 00:53:46,920 There's one that disappointed me- 1245 00:53:46,960 --> 00:53:50,320 -Really?-and probably disappointed him more than it did me, is Mark L. 1246 00:53:50,360 --> 00:53:54,360 -I thought the whole idea was quirky and funny and very kawaii, 1247 00:53:54,400 --> 00:53:55,720 but the cake was awful. 1248 00:53:55,760 --> 00:53:57,640 -Laura was in trouble coming into this, 1249 00:53:57,680 --> 00:54:02,360 knowing she had to do well to save herself-. Yeah, and she dropped an ace right in front o -f us, 1250 00:54:02,400 --> 00:54:04,856 -and that's the first time I've seen her do something like that. 1251 00:54:04,880 --> 00:54:08,000 So overall, when you look at the whole effort of the three challenges 1252 00:54:08,040 --> 00:54:11,280 we've got to look at all the bakers that are in trouble, and I would say it's- 1253 00:54:11,320 --> 00:54:12,920 ..Mark L-. Mm-hm. 1254 00:54:12,960 --> 00:54:14,520 -I would say it was Laura, 1255 00:54:14,560 --> 00:54:16,920 and I will put Hermine down there as well. 1256 00:54:16,960 --> 00:54:18,000 -Interesting. 1257 00:54:18,040 --> 00:54:19,480 Can I ask you a question? Yeah. 1258 00:54:19,520 --> 00:54:23,840 -Is it your 100th episode today? Yes. 1259 00:54:23,880 --> 00:54:24,920 -Wow. 1260 00:54:24,960 --> 00:54:27,920 -I think you deserve a glass of bubbly, don't you? 1261 00:54:27,960 --> 00:54:29,960 LAUGHING:- I think a bottle! 1262 00:54:30,000 --> 00:54:31,880 -A bath of bubbly-. Yes! 1263 00:54:44,680 --> 00:54:48,240 -Well, bakers, I think we can all agree, Japanese Week was a joy, 1264 00:54:48,280 --> 00:54:50,680 and the showstopper was fantastic. 1265 00:54:50,720 --> 00:54:56,000 I've got the great job of announcing this week's Star Baker, 1266 00:54:56,040 --> 00:54:59,200 and that person is- 1267 00:55:03,720 --> 00:55:05,440 ..Lottie. 1268 00:55:09,080 --> 00:55:11,600 -Thanks, guys-. Well done, Lottie. 1269 00:55:11,640 --> 00:55:16,760 -Which means it's time to tell you who will be leaving us this week, 1270 00:55:16,800 --> 00:55:19,840 and it's somebody who always has a smile, 1271 00:55:19,880 --> 00:55:21,720 somebody I've really bonded with, 1272 00:55:21,760 --> 00:55:25,440 someone that I know we all adore and we're all really gonna miss, 1273 00:55:25,480 --> 00:55:29,840 and I'm afraid the baker leaving us this week is- 1274 00:55:37,680 --> 00:55:39,000 ..Mark L. 1275 00:55:39,040 --> 00:55:43,200 -That's all right, that's all right. -No! Aww, come here, Mark. 1276 00:55:45,200 --> 00:55:47,896 -That's all right-. Sorry, man. -That's all right - going home! 1277 00:55:47,920 --> 00:55:49,760 When you know you know, don't you? 1278 00:55:49,800 --> 00:55:52,080 And I just thought it was my time today. 1279 00:55:52,120 --> 00:55:55,160 I mean, they're happy tears as well, because, you know, 1280 00:55:55,200 --> 00:55:57,080 I've made it to week six of Bake Off. 1281 00:55:57,120 --> 00:55:59,480 I'm going home having learned so much. 1282 00:55:59,520 --> 00:56:01,520 I made an amazing bunch of friends. 1283 00:56:01,560 --> 00:56:04,360 It's pushed me to bake things that I would never have baked before, 1284 00:56:04,400 --> 00:56:08,520 so I couldn't have asked for anything more in my Bake Off experience. It's been- 1285 00:56:08,560 --> 00:56:11,200 It's been brilliant, from start to finish, it really has. 1286 00:56:11,240 --> 00:56:13,880 So, yeah-. HE LAUGHS 1287 00:56:13,920 --> 00:56:16,480 I'm so sorry-. Thank you so much. Oh, no, it's OK, honestly. 1288 00:56:16,520 --> 00:56:19,280 -Poor Mark. A disaster of a showstopper. 1289 00:56:19,320 --> 00:56:21,480 I actually thought Laura would be going today, 1290 00:56:21,520 --> 00:56:25,080 but she did a really wonderful showstopper, and that's Bake Off. 1291 00:56:25,120 --> 00:56:27,880 You only have to do one bad cake and you're out, 1292 00:56:27,920 --> 00:56:30,520 or one good one and you survive. 1293 00:56:30,560 --> 00:56:32,440 -You thought you were gone and you were wrong. 1294 00:56:32,480 --> 00:56:34,016 -I genuinely thought I was going home. 1295 00:56:34,040 --> 00:56:36,880 I was sat on that chair thinking, "Right, what do I pack first?" 1296 00:56:36,920 --> 00:56:41,280 "What route? Shall I take the M25 or the M2 or the A2? How shall I get home?" 1297 00:56:41,320 --> 00:56:43,440 So, yeah, what a relief. 1298 00:56:44,440 --> 00:56:46,680 -Final six is absolutely mad. 1299 00:56:46,720 --> 00:56:49,200 I honestly cannot believe that I'm here saying that. 1300 00:56:49,240 --> 00:56:50,360 The game is on, for sure. 1301 00:56:50,400 --> 00:56:53,440 I mean, none of us thought we were gonna make it through this week. 1302 00:56:53,480 --> 00:56:55,240 Next week's a whole new ball game. 1303 00:56:55,280 --> 00:56:59,640 -SHE LAUGHS -We've got a lot of work to do in the practice tent, all of us do. 1304 00:56:59,680 --> 00:57:01,560 -Next time-- Oh, yeah! 1305 00:57:01,600 --> 00:57:03,880 -..it's '80s week-- Gold, gold! 1306 00:57:03,920 --> 00:57:06,640 -..with a period pastry signature- -This is not good. 1307 00:57:06,680 --> 00:57:09,160 -..a technical that gives the bakers the heebie-jeebies- 1308 00:57:09,200 --> 00:57:11,720 -That scares the bejesus out of me. 1309 00:57:11,760 --> 00:57:13,720 -..and on one of the hottest days of the year- 1310 00:57:13,760 --> 00:57:15,320 -It's like Satan's kitchen in here. 1311 00:57:15,360 --> 00:57:16,760 -..the bakers battle ice cream. 1312 00:57:16,800 --> 00:57:19,360 -I'm starting to feel it now. It's definitely warming up. 1313 00:57:19,400 --> 00:57:21,376 -Who will make it to the quarterfinal-- Argh. 1314 00:57:21,400 --> 00:57:22,696 -..and who will have a meltdown? 1315 00:57:22,720 --> 00:57:24,640 -Feel like everyone's in the same boat, though, 1316 00:57:24,680 --> 00:57:26,120 like, worried about things setting. 1317 00:57:26,160 --> 00:57:27,576 -Peter isn't. Peter's making holly. 1318 00:57:27,600 --> 00:57:29,720 -I don't enjoy these. -Just stop doing it, then. 1319 00:57:31,600 --> 00:57:33,880 -Are you a Star Baker in the making? 1320 00:57:33,920 --> 00:57:35,440 If you'd like to apply for 1321 00:57:35,480 --> 00:57:37,160 the next series of Bake Off, 1322 00:57:37,200 --> 00:57:44,960 >>>>oakislandtk<<<<< www.opensubtitles.org