- 4 months ago
The.Great.Australian.Bake.Off.S09E07
Category
🛠️
LifestyleTranscript
00:00You
00:17Tom that's beautiful. I didn't know that you did origami. Yeah, no, I've got loads of them. I'd love to see them all right flatbread
00:26sheet
00:28Blanket. Oh
00:30This one's just a regular sheet of paper. I don't know how they've got in there. It's Japan week
00:36Square you didn't make this did you know
00:41Last time in the largest showstopper we've ever had I feel like a biscuit God looking down
00:48Beth had the best biscuit in the city. It literally lights up your mouth winning star Baker
00:55But with little room for error
00:58Ah, you're kidding. We bid a fond farewell. It's not strong enough to hold to Brian
01:03This time
01:06Konnichiwa
01:07Hey, oh hi gozaimasu
01:10Our six remaining bakers put their signature on a Japanese classic. They're all exactly the same because precision is everything in
01:18Japanese cooking crepes cause cracks in the tricky technical. Oh my god
01:22And with double the showstopper true deserting one who doesn't want that?
01:26We've got our baked cheesecake and then the set cheesecake. We're tasting twice
01:30Nice
01:32I can't believe I've got his tic-tac.
02:00I love it.
02:02I've got my Japan kimono kind of style shirt on today, just to get into the spirit.
02:09Ring on the week, Japanese.
02:12Get one.
02:13Love to go to Japan, but I suppose baking things from Japan is the next best thing.
02:22Hello, bakers, and welcome back to week seven in the shed.
02:26For this signature challenge, Rachel and Darren would like you to make 12 shokupan buns.
02:31Shokupan is also known as milk bread because of its light, fluffy texture.
02:36It is so tender that if you hold it up to your ear, it whispers,
02:40I never knew what love was until we met.
02:46It's nice.
02:47They can be any flavour you like, sweet or savoury, but they must be identical and delicious.
02:53Bakers, you have two hours to create your signature shokupan buns.
02:58On your marks.
02:59Get set.
03:00Bake.
03:02Oh my gosh, so many pots and pans.
03:10A good shokupan bun should be fluffier than the usual bread because of the tangzong paste.
03:15It's literally like a sponge, so you will get that almost like eating cloud in your mouth.
03:20Perfect shokupan buns should be nice and golden brown.
03:23Bakers need to use the tangzong method of hydrating the flour with milk,
03:28which means when I tear them open, it's light and fluffy in the centre.
03:32Whisk it good.
03:37Just finished my starter dough and then I'm working on the rest of the dough.
03:43Perfecting the dough is essential to getting that uniformity in the buns.
03:50You need to knead that dough until it springs back when you touch it or you do a windowpane test.
03:56Getting the windowpane helps when you're kneading it.
03:58Texture is what it's supposed to be.
04:00I'm happy with that.
04:01That's beautiful.
04:02That's really well developed.
04:04Hey.
04:07Ooh.
04:10Ooh, I love the smell of pandan.
04:13Hello.
04:14Hello, Aisha.
04:16That's a shocking colour for your shokupan buns.
04:19It really is, isn't it?
04:21Aisha will soften the shock with a vanilla custard and coconut frangipan
04:25inside her pandan shokupan buns, shaped in a braided twist.
04:30You just have to watch out with the braiding that you get that uniform shape.
04:34Yes.
04:35Yeah.
04:36Because shokupan is a high-hydration dough, so it's very sticky.
04:39Yeah.
04:40So it's hard to handle, especially when you're doing small little braids.
04:42I mean, that's a problem for future Aisha to deal with.
04:44Next time we see you, you'll be future Aisha and we'll be future Tom, Rachel and Darren.
04:51What will they be like?
04:53Yeah.
04:55Okay, so I've just kneaded my dough and I'm going to let it prove now.
05:01So it should double in size.
05:04Have a nice sleep.
05:06I like to prove my bread, put a hot tea towel on top of it, just creating a little environment
05:16for it to rise really fast.
05:19Anurban will fill his knot-style shokupan buns with goji berries soaked in sake
05:25and finish them with a brown butter and peanut drizzle.
05:32Sake.
05:34I like it.
05:45Heaven.
05:46Beautiful, beautiful, beautiful.
05:49My grandmother used to have this beautiful pink rose vine climbing over her front entrance
05:56of her house and she used to make incredible things and those are the sweetest memories for
06:01me.
06:02So I'm starting on my raspberry and rose petal jam.
06:06Tatiana will give a nod to her nana, filling her rose-shaped shokupan buns with a raspberry
06:11and rose jam and cheesecake filling.
06:14Hiding yet more flavours to your shokupan, huh?
06:17Yeah, just a bit of orange just to give a little bit of zestiness to it.
06:21I find that for zestiness you truly can't beat zest.
06:24That's right.
06:25When I was in a place called Miyajima in Japan, I had a honeydew drink there and it was mind-blowing.
06:35It was full of flavour, it was delicious.
06:37So on the stove at the moment I've got my honeydew custard.
06:42Smells honeydewy.
06:46Recreating the drink in dough, Vanessa's shokupan buns will be filled with a honeydew custard and
06:52coconut frangipan, shaped as leaves.
06:55What are you finishing the bun with?
06:57Maybe you could do some pickled fresh melon on top.
07:02Quick little pickle.
07:03Goes really well.
07:04Free for thought.
07:05Love it.
07:07Holy dooly.
07:08Bakers, you are rising to the occasion.
07:10I hope your buns are too.
07:11You have one hour left.
07:14I just got that.
07:16Yeah.
07:18Nice cruise.
07:19Here, let me help you.
07:23Come on, bubba.
07:24Come on.
07:25Oh, there we go.
07:27That's how I get out of bed in the morning.
07:30Just as graceful.
07:32With their doughs proved, the bakers can now start shaping and filling their shokupan buns.
07:38So I've measured it out so that they're all exactly the same weight.
07:41Because precision is everything in Japanese cooking.
07:45Oh my gosh, that smells so good.
07:49Beth's mini loaf shaped shokupan buns will be filled with coriander pesto and cheddar cheese.
07:55Do you like coriander?
07:56I like coriander.
07:57You're in the right team then.
07:59Oh, I'm part of a team.
08:00You're part of the coriander team.
08:01I've heard about the coriander team, but I didn't think we spoke about it in public.
08:06Move quick.
08:10I love a good pistachio chocolate.
08:13Yeah, I just thought, why not go with the classic?
08:15Jess will fill her shokupan buns with dark chocolate and pistachios and shape them in a braided twist.
08:23Darren is very good at braids.
08:26Is he?
08:27He braids my hair every morning and then I go, looks great.
08:29And then I have to undo it.
08:30Undo it?
08:31That's the worst.
08:33Put in a bit of egg wash so it glues it.
08:35It's fluffed up.
08:43It's smelling good.
08:45Bakers, you have 30 minutes left.
08:48I hope your buns are soft because mine are clenched.
08:52No time to laugh.
08:54Too busy panic baking.
08:56I had to do a quick egg wash and then you go in in the oven.
08:59There's a melon.
09:00These are going in.
09:03Okay.
09:04Whoops.
09:07Now we whoop, wait and we pray.
09:16Darren said to me some pickled melon might be nice so I'm taking his advice and hopefully it adds to the honeydew flavour.
09:26Mmm, delish.
09:27One minute, bakers.
09:32You have one minute left.
09:35They're coming out.
09:37Oh my gosh.
09:39Holy cannolis.
09:44It's a big, giant chocobun buns.
09:50Does that look like enough?
09:52Final touches, bakers.
09:53Let's get those buns on the plates.
09:56It's all fluffed up.
09:58Ten, nine, eight, seven, six, five, four, three, two, one.
10:12Step away from your buns.
10:13Well done, ladies.
10:16Holy.
10:18Yeah.
10:19They look beautiful.
10:21They look amazing.
10:22I'm happy with them.
10:23Hiya.
10:24Hi, Jess.
10:25Hi, Jess.
10:26Wow, look at these.
10:27The way you've knotted them, that is quite difficult with such a sticky dough.
10:42Hats off for doing that.
10:43Hats off for doing that.
10:44I think we should try one.
10:46Good crust on the outside.
10:54You have, like, the chocolate running through, like, veins.
10:57You just get that wonderful richness of the chocolate and you get that lovely crunch of the pistachio.
11:03Yeah.
11:04Here, the bread, it's nice and light and fluffy on the interior and really great textured aeration inside.
11:11Thanks, guys.
11:12It's hard.
11:14There is an unevenness in your buns.
11:17I think you made it difficult for yourself because you decided to twist it and knot it, which makes it really hard to get that beautiful, even bake.
11:26OK.
11:27The goji berries with the sake, it's just delicious on its own.
11:39I'm not sure whether you needed all the extra flavours.
11:42Yeah.
11:43And on the interior, the texture of your dough is really excellent.
11:47Very well done.
11:51Your buns all have a lovely golden colour and they're not perfectly uniform.
11:56Let's have a look inside.
12:00Ooh.
12:01Look at that, Rachel.
12:02A little jammy centre.
12:07Your chocopan dough is very light and it's been handled with care.
12:11I do get a lovely fluffy texture.
12:13The raspberry jam is so bright and zesty.
12:16I really love the flavour of that.
12:18The rose is very subtle and the cheesecake filling is not enough.
12:24So it's not really in balance with the raspberry.
12:27Yeah.
12:28Because I'm missing that texture.
12:31These look gorgeous.
12:33You've got lovely incisions.
12:35Very sharp.
12:36And they all look pretty much uniform.
12:40Wow.
12:41You can certainly see there's pesto in there.
12:44I think you've maybe put too much filling and it's probably created that cavity.
12:48Let's eat it.
12:49Let's eat it.
12:53The flavour of your coriander pesto and cheese filling is delicious.
12:58And the pine nuts are really fine in texture.
13:01Yeah.
13:02Your chocopan dough is beautiful.
13:04You've got that wonderful crust on the outside.
13:06I just wanted more of the dough and less of the pesto.
13:09Yeah.
13:11What's that on top?
13:12That's not pickled.
13:13It is pickled honey dream.
13:15Vanessa, you listened to what I said.
13:16I did.
13:17That's very sweet.
13:18That looks awesome.
13:19Let's try it.
13:24Melon is very difficult to capture because baking it reduces flavour.
13:28What you've done here is really exciting.
13:31The melon comes out at the beginning and then you get the lovely coconut notes,
13:35which is really toasty.
13:38Your dough is nice and light and airy.
13:40You've handled it with care and you've proved it sufficiently.
13:49I see you've gone for a really complicated braid there,
13:52which is unfortunate because it seems like you had less time in the oven.
13:56You've got some lovely caramelised buns,
13:59but there's some which look a little bit underdone.
14:04Right, let's try this.
14:09The flavours are really lovely.
14:10I love the coconut.
14:12I love the pandan, the vanilla.
14:15They're very harmonious together.
14:18Aisha, they're just a little bit doughy in the middle.
14:21I think they're under-proved.
14:22You're making a very technical braid,
14:24a high-hydration braid, so it's hard to handle.
14:27But you've made it even harder by trying this tricky braid.
14:31Aisha, I think it's ambitious just to try and stay hydrated,
14:34so hats off to you.
14:36Really difficult.
14:37What is it, like eight glasses?
14:38It's not happening.
14:39I'm very impressed.
14:41Well done.
14:42I always bite off more than I can chew,
14:44so probably try to be a bit more efficient and less perfection-y.
14:50If that's a word.
14:53They tasted my melon.
14:54I'm just so over the moon about that.
14:56Bring on a technical challenge.
14:58Let's try something new.
14:59I wonder what it is.
15:12Hello, bakers, and welcome to the technical bake.
15:15The one where the judges give you part of a recipe,
15:18a knowing look, and then walk away.
15:20They secretly hope that one day we'll be like,
15:22no, don't go, stay.
15:24But we're never going to.
15:27Today's technical bake is brought to you by the woman
15:29who pioneered the field of being Rachel Koo.
15:33It's Rachel Koo.
15:35Rachel, any tips for the bakers?
15:37Let it sing and cool roll.
15:41Thank you, judges.
15:42Please leave so that we can reveal the bake.
15:44Good luck.
15:45Good luck.
15:47They're off to practice blinking.
15:49We make them do it so they seem more human.
15:53Now they're gone, I can tell you that today
15:55you'll be making Rachel's matcha yuzu and black sesame crepe roll.
16:01Hmm?
16:02Shouldn't be too matcha trouble for yuzu, sesame.
16:10Matcha is a green tea powder known for its umami
16:12and slightly bitter taste.
16:15The matcha crepes are rolled with a tangy yuzu curd,
16:17a black sesame paste,
16:19and are topped with a delicately piped matcha cream.
16:23Bakers, you have two hours to make Rachel's matcha, yuzu
16:26and black sesame crepe roll.
16:28On your marks...
16:29Get set.
16:30Bake!
16:33Hey.
16:34Hello.
16:36Is that an actual yuzu?
16:38Fancy!
16:39This is my matcha yuzu and black sesame roll.
16:52Look at that spiral effect that you've got going on in there.
16:56Love the contrast of the yellow and the green,
16:59and it's so neatly done.
17:01Tell us the secret of getting that perfect roll.
17:04So it's essential for the bakers to make their curd and black sesame seed log
17:10so it has time to cool and set.
17:13And you need to roll it tightly,
17:15because if you roll it too loosely,
17:17you're not going to get that beautiful spiral effect.
17:20Well, enough talking about this.
17:22Can we try some?
17:23Let's try it.
17:27Delicious.
17:36That yuzu curd is so bright and tangy.
17:40I would say, with the crepes, to get that soft and tender texture,
17:44it's important not to over-mix the batter.
17:47Right.
17:48If you over-mix the batter, then they will end up a little bit tough.
17:51I wonder if we're going to see some flipping today.
17:53Oh, wow.
17:54We won't know because we're not allowed in, are we?
18:00OK.
18:01Make the curd.
18:02Mix eggs, sugar, yuzu juice, zest.
18:05I want it to be zesty and zingy and tart,
18:10so you don't want to lose the brightness of the fruit.
18:15Just getting the sugar and the eggs and the yuzu juice up to temperature.
18:20Let it zingy.
18:23Oh, I wonder what that's in relation to.
18:26I'm going to say the yuzu curd.
18:31Hola.
18:32Hola.
18:33Oh, sorry. Konnichiwa.
18:34Hey.
18:35Oh, hi gozaimasu.
18:37What's going on, Aisha?
18:38I'm just whisking my curd.
18:40Great.
18:42Haven't you heard?
18:44It is a curd.
18:45Adding gelatin to the curd will ensure it stays firm when layered with the crepes,
18:50allowing it to be rolled up nice and tight.
18:54Transfer curd to chilled tray, cover and set aside in the fridge.
18:57OK.
18:58In the fridge to cool.
18:59So I've got my yuzu curd in the fridge and now we're making the matcha crepes.
19:10To get the perfect shape, the crepes need to be thin enough to be rolled up,
19:14but thick enough to hold the yuzu curd and sesame log inside.
19:19I'm hoping that's the right consistency because I've never made crepes before,
19:22but I know they need to be thinner than pancakes.
19:28I have done my crepe mixture, so I'm just about to start cooking that.
19:33Right consistency, right heat.
19:39And you get the perfect crepe.
19:42Oh, man.
19:43The first one's always funky.
19:44No one's meant to eat the first pancake.
19:46I have no idea if I'm doing this right.
19:48Bakers, only one of us is needed, really, to tell you that you only have one hour to go,
19:55but they haven't figured out the hosting thing yet.
19:57You won't tell them, will you?
19:58No, I need a friend.
19:59I need a friend real bad.
20:01Yeah, we're friends.
20:02Awesome.
20:05For the black sesame seed paste,
20:07toast the sesame seeds until fragrant in a pan.
20:12Black sesame seeds, hard to tell when it's cooked.
20:14You can't go by colour because it's black.
20:20So it releases its oils when it's cooked properly and you can smell it.
20:25So I'm just doing a lot of sniffing at the moment.
20:34It's like proper chef stuff.
20:36I love it.
20:38Then put them in the food processor,
20:40bring the sesame seeds with maple syrup and sesame oil to form a paste.
20:44Three tablespoons of maple syrup.
20:54We're using baking paper to roll out a log,
20:56probably one to one and a half centimetre thick.
20:59The jewel in Rachel's roll is the black sesame log,
21:02which acts as the centre to the layers of matcha crepe and yuzu curd.
21:07Cut in half, set aside to cook.
21:09Once it's nice and firm...
21:10Just put it in the fridge.
21:11..the bakers will be ready to roll.
21:19Well, what are we up to?
21:20We're up to number seven.
21:21Number seven.
21:22OK, to assemble.
21:23On baking paper.
21:24Check.
21:26Lay.
21:27Check.
21:28Out eight crepes in a line overlapping.
21:29One, two, three, four, five, six, seven, eight.
21:30OK.
21:32OK.
21:33Can I please have the instructions?
21:34And can I read it?
21:35You don't like it when I read it?
21:36No, I just...
21:37I take it in better when I read it myself.
21:38Oh, OK.
21:39I love you though, thank you.
21:40No, no, that's OK.
21:41All right.
21:42I'm happy with that.
21:45So I'm putting the sesame log on the end there and I'm trimming it.
21:50Spread a thin half a centimetre layer of yuzu curd evenly over the surface of the crepes,
21:55leaving a two centimetre border.
21:57Getting the right ratio of curd to crepe will mean the roll will hold together...
22:01Oh, my God.
22:02Oh, my God.
22:04..in a round, circular shape.
22:07Bakers, you have 30 minutes.
22:09Get a move on.
22:13For the matcha cream in a stand mixer fitted with a whisk,
22:16whisk the cream icing sugar matcha powder to firm peaks.
22:19In a good matcha cream, I think we're looking for a nice, firm cream,
22:24especially because this will be piped on as decoration,
22:26so we want it to be able to hold its own.
22:28You want to be doing your finishing touches,
22:30piping your matcha cream on top of your crepe.
22:33Breathe down to the line, but that's OK.
22:35Vanessa loves to move quick.
22:37Where is this?
22:40Matcha cream.
22:42What does this piping tip look like?
22:44One minute left, bakers.
22:46Let's make it look pretty.
22:47Anyone who has scraps, say hey-o.
22:50Hey-o.
22:51Yep, take it.
22:54Just, I don't know.
22:56My roll is so little.
23:00Final touches, bakers.
23:02Ten.
23:03Nine.
23:04Eight.
23:05Seven.
23:06Six.
23:07Five.
23:08Four.
23:09Three.
23:10Two.
23:11One.
23:12Step away from your bakes.
23:13Well done, bakers.
23:14Well done.
23:15Well done.
23:16Well done.
23:17Well done.
23:18Woo-hoo.
23:19Well done.
23:20Well done.
23:21Woo-hoo.
23:22Well done, guys.
23:23Bakers, please bring your crepe rolls to the table.
23:26Let's do it that way.
23:27Like it's going to help.
23:28What's done is done.
23:29This was a difficult challenge.
23:33So well done on a great effort.
23:34All right.
23:35Let's start with number one.
23:36Okay.
23:37Well, the baker here has done a great job in trimming their roll.
23:41A nice, generous black sesame seed log there.
23:42And the crepe rolls, like it's going to help.
23:43Like it's going to help.
23:44What's done is done.
23:45This was a difficult challenge.
23:54So well done on a great effort.
23:57All right.
23:58Let's start with number one.
24:00Okay.
24:01Well, the baker here has done a great job in trimming their roll.
24:06A nice, generous black sesame seed log there.
24:10And the crepes are really thin.
24:12Let's do it.
24:23The yuzu curd is wonderfully zesty.
24:27The black sesame has been blended well.
24:29So you get that nice, smooth paste.
24:32Whoever did this knows what they're doing.
24:34They've made crepes before.
24:35They've been cooked perfectly.
24:37And all of the components are there.
24:39Very well done.
24:40On to the next.
24:43First glance, I can see there are a few gaps.
24:46The assembly is just a little bit haphazard.
24:49Let's have a look.
24:50Really tangy, that yuzu curd.
25:06Unfortunately, I was missing the sesame paste.
25:09The crepes are done really well, but it's unfortunate that it hasn't been assembled the way I wanted it.
25:19Let's slice into it.
25:20Okay.
25:33I can see what the baker's done here.
25:35They have almost doubled up some of the crepes, which means you're not getting the right curd to crepe ratio.
25:42So the crepe flavour, the matcha, is overpowering the curd.
25:47On to the next.
25:49Darren, there's only one word I know in Japanese, which is kawaii.
25:54I'm fine.
25:56It means cute.
25:57Oh.
26:00And on that too, is it?
26:01Yeah.
26:02Yeah.
26:04All right.
26:05I'm going in, Rachel.
26:06Okay.
26:07The balance of the dessert, there's lots of layers of those crepes and they've been rolled really expertly.
26:24I think a baker could have just added more of that delicious curd.
26:29Number five.
26:31The matcha cream on top is just overwhelming the whole roll.
26:35The curd is super smooth, really has that fresh yuzu flavour.
26:46The construction could have been a little bit tighter.
26:49It's not as round as yours, Rachel, and the cream on top is obviously far too much.
26:54And that doesn't give us the right balance when we're trying to taste it.
26:59Last one.
27:01It actually looks better from the inside than it does from the outside because you can see those thin layers of crepe much better with the ratio of the curd and the curd is really generous.
27:11Yeah, you're probably right.
27:12Could have trimmed both edges.
27:14Let's try it.
27:18What a wonderfully smooth yuzu curd.
27:20I am very much enjoying this in contrast to the thin crepes.
27:24Yeah, just needed to tighten this up in terms of its rolling because at the moment it's kind of spread just a little bit more attention to detail.
27:33That's what Japanese cuisine is all about.
27:36The judges will now rank the crepe rolls from sixth place to first.
27:41In sixth place, we've got this one.
27:46Sorry, Jess.
27:48Jess, your sesame seed paste was missing at this end and the slice we had wasn't constructed tightly.
27:56In fifth place, anabon.
27:59Lovely colour in the crepes but there wasn't enough curd.
28:03In fourth place, Tatiana.
28:06In third place, Vanessa.
28:12In second place, at the end here.
28:17Beth, lovely thin crepes, just a little messy in this roll.
28:22Which means in first place, Aisha.
28:25That yuzu curd was so smooth and really zesty and the crepes were really thin.
28:37Good job.
28:38Well done.
28:40All those years of eating mum's crepes have really paid off.
28:46Never made crepes. I never rolled crepes like that.
28:49It's a very technical bait today.
28:55Hello, bakers, and welcome to our final stop in Japan week, the showstopper.
29:06Today, Rachel and Darren would like you to make a double fromage cheesecake.
29:11It's weird.
29:12It's the name of a skateboard trick I've been working on, but I'm sure it's a coincidence.
29:18Double fromage cheesecakes include both a baked cheesecake and a set cheesecake.
29:23You may use any flavours you like, but your cake should have at least four layers and include textural elements such as sponge, biscuit and jelly.
29:33Judges, any tips for our bakers?
29:36The baked and non-baked layers should be clearly separated, creating beautifully distinct layers.
29:43Your flavours should be light and subtle with the right balance of sweetness.
29:47Bakers, you have four hours to create your showstopping double fromage cheesecakes.
29:54On your marks...
29:55Get set...
29:56Bake!
29:57Oh, wait.
29:58That's not what I need.
30:07Here's Japan week's showstopper.
30:08How exciting is this?
30:10Not only are you getting a baked cheesecake, but you're getting a refrigerated cheesecake too.
30:14Who doesn't love that?
30:15Two desserts in one.
30:16I'm making my sponge base first.
30:23A good sponge needs to be soft and spongy.
30:25You want it just right.
30:28Super bright purple.
30:29Hey!
30:38I'm making some coffee for my soaked sponge layer in the middle of my tiramisu cheesecake.
30:44It's just going to add that little bit of specialness when you eat my cake.
30:48Vanessa's square-shaped cheesecake will have a baked chocolate hazelnut layer, a mascarpone cheese set layer and a coffee-soaked sponge to create the tiramisu.
30:57Hello!
30:59Hey!
31:00Hey!
31:01You know, the perfect tiramisu for me has got really lovely soaked lady fingers in it.
31:06And this is the ongoing debate in our family, because when it comes to tiramisu, some people love it really soaked and some people like it quite dry.
31:13You want it soaked enough that you get the flavour, but you don't want your cake to disintegrate.
31:18Absolutely.
31:19The key to this double fromage cheesecake is those defined layers.
31:22We really want them defined, so do you.
31:25Yeah.
31:26I am actually the queen of tiramisu.
31:28Yeah.
31:29I love the confidence.
31:30Never done it in this kind of concept before, but very excited about it.
31:34You've never made it in a shed with five other bakers, two judges and two hosts before?
31:40Actually.
31:41You're going to love it.
31:42All right.
31:43The sponge cake is done.
31:45Ah!
31:46She's a star.
31:47Okay.
31:49This is a really important part of my bake.
31:55This is what's that element of texture, surprise in the centre of my cake.
31:59It was misleading when Rachel and Darren said, we're going to Japan.
32:04Weak.
32:05Yeah.
32:06It's the gap when they said it.
32:07And the fact that the pause was over email lasted several days, long enough for me to pack my bags, renew the passport, tell all my friends.
32:13For my baked cheesecake, I'm replacing my regular sugar with date palm jaggery.
32:22It's actually come from the sap of the date palm tree.
32:26It has got a really rich caramelised aroma and we use it in several Indian desserts.
32:31I'm really excited to see how I can fuse that in Japanese cuisine today.
32:36Anirabad's Japanese and Indian inspired cheesecake will have a jaggery baked layer and a fennel flavoured set layer, topped with an apricot jelly.
32:46Fennel with its licorice notes.
32:48Yeah.
32:49It is quite a powerful flavour.
32:50Now, obviously you want that sugar to shine.
32:52Yes.
32:53I'm infusing the fennel and my cream for my set cheesecake.
32:56So I think that'll give a very subtle note to it, but not overpowering the whole dessert.
32:59I love fennel, but so long as it's not overused.
33:02Yes.
33:03Do you like fennel?
33:04I'm all right. I love fennel.
33:05Phew.
33:07So I'm just starting with my mango baked cheesecake layer.
33:13Darren wants a nice, light, fluffy, not too sweet and not too overpowering in terms of flavour.
33:18So I've actually whipped the cheesecake batter a bit more than I normally would to have a bit more aeration in the cheesecake.
33:29Ayesha's taking us to the tropics.
33:31An ube sponge will be topped with a baked mango layer and yuzu jelly, finished with a vanilla set cheesecake.
33:39It's smart that you're adding the vanilla because you have got some really powerful flavours, the yuzu, the mango.
33:46So the vanilla will offset that a little bit.
33:49Yeah.
33:50Remember, we want that lovely texture.
33:52Nothing too grainy.
33:53Yeah.
33:55Okay, so I'm chopping up my dried apples that are going into the baked Japanese cotton cheesecake to give another texture to it.
34:01A cotton cheesecake is a nice, light, fluffy cheesecake, so it should be nice and light and airy.
34:09So hopefully it should taste...
34:11Voila!
34:13Tatiana's apple and cinnamon cheesecake will include an apple and rhubarb jelly between a baked Japanese cotton cheesecake and a cinnamon set cheesecake.
34:24Do you know what I'm worried about?
34:25I'm worried about those bits of apple that you're going to put in your really light cotton cheesecake.
34:29Yeah.
34:30They might just sink to the bottom.
34:31A Japanese cotton cheesecake, it is supposed to be really light.
34:34Yeah.
34:35And maybe it's more about celebrating the lightness.
34:38We are looking for texture, though, as well, aren't we?
34:40Yeah.
34:42It's up to you.
34:43So I've got to get cracking to get this baked cheesecake in.
34:46But Tatiana, you didn't mention the time machine that you're going to need to be able to do all of this.
34:51That's our secret, Nat. Don't go spreading that around.
34:53No time machine.
34:54No time machine.
34:55Good luck.
34:58I was going to put dried apple in, but I'm listening to the judges.
35:01I'm just adding the lemon zest so we still get that nice, light cheesecake without the heaviness.
35:09So we'll just pop it in here.
35:12Got my water boiled.
35:17I'm baking the cheesecake in what we call a bain-marie, so a water bath.
35:22It's more of a gentle heat.
35:23We want it to be a wobbly cheesecake.
35:25It makes the cheesecake more moist because it kind of retains the moisture inside the oven.
35:32A little spa bath in the oven.
35:38Hot!
35:44Oh!
35:46Oh, there's a dog!
35:50Hi!
35:51There's a doggy!
35:53Hello, doggy!
35:55Hello!
35:56Cute!
35:58Bakers, you are halfway!
36:00Oh, I liked the halfway.
36:02It's uncool, right? Like a pro wrestler.
36:04If I pretend I didn't hear you, it doesn't count, right?
36:09With their baked cheesecakes in the oven...
36:12Just going to turn it around.
36:15...the bakers move on to their cold cheesecakes, which they will set in the fridge.
36:19I'm selecting my best strawberries for the decorations on top.
36:24And then the others will be made into a puree for my strawberry set cheesecake layer.
36:29We'd better try one, hey?
36:34Hoping to romance the judges with champagne and strawberries,
36:38Beth's cheesecake will include a vanilla sponge and a lemon baked layer,
36:43finished with a champagne jelly.
36:45Aisha, you a strawberry?
36:46I'll have a strawberry.
36:48Go for it, sister!
36:50I'm just saying, I hope my husband's taking notes.
36:57Today, I am giving you an interpretation of my friend's coffee liqueur cocktail
37:03in a cake formation called the Bobo Special.
37:06I was like, hey, Bo, um, can I make your cocktail into a cheesecake?
37:12He's like, hell yeah!
37:14To keep the judges merry, Jess will lean on the flavours of Bobo's cocktail.
37:19The coffee liqueur set layer will top a baked rice malt cheesecake,
37:23sandwiched between a stout sponge and a spiced rum crème patissiere.
37:28I don't think it's that hard doing a show supper.
37:31You reckon?
37:33I'd love to see you on this side of the bench.
37:35Alright, I'll show you.
37:36Oh, okay, cool. Come, come, come.
37:38I can do it from this side of the bench too.
37:40Okay, I've just made my set cheesecake.
37:44Um, so this will go in the fridge to set.
37:45Do you envy your cheesecakes that are chilling in the fridge?
37:59Yeah, because it's nice and cool in there.
38:00Yeah.
38:01Yeah, you know what I'm saying.
38:03As the old saying goes, if you can't stand the heat, get into the fridge.
38:06Well, okay, we've heard different sayings.
38:08Oh, sure.
38:15Bakers, your set cheesecakes have the same amount of time left in the fridge that I spend standing in front of a fridge.
38:21One hour.
38:22You have one hour.
38:24Oh, my God.
38:25Which fridge should I stand in front of though?
38:28That fridge or that fridge?
38:29Oh, this is another hour, isn't it?
38:30That fridge or that fridge?
38:32Choosing the fridge.
38:33No, that fridge and I have beef.
38:38I'm just filling in my vanilla set cheesecake.
38:41Oh, no, I'm going to need more.
38:46That's so annoying.
38:48I just realized I forgot to double that recipe and so I've run out, but I'm just going to set this while at least the sides will hopefully be set and I'll just quickly whip up another batch.
38:58It's so frustrating.
38:59I think this is baked well.
39:14I can still see the jiggle and I'm smelling the jaggery, which is exactly what I wanted.
39:19I'm just going to transfer the baked cheesecake layer onto the tray.
39:23It's gorgeous.
39:24It's like, I can smell the lemon.
39:28It's lovely and light.
39:29I'm very pleased with that.
39:32Oh, bakers, you have 30 minutes left.
39:37But isn't it nice to hear it when it's in a beautiful song?
39:43Yeah.
39:47Okay, fair enough.
39:48Thanks, guys.
39:49All right, so I think I can begin to assemble.
39:56I'm starting with my sponge.
40:00And then on top of that, we've got our baked cheesecake.
40:04And then the final layer of the set cheesecake layer, which is a strawberry mousse layer.
40:09And we're just going to pop that in the freezer and give it as long as we possibly can.
40:13That's all of my cake elements done, and then we're on to decorations.
40:26I'm jazzing up my hazelnuts.
40:29I'm making them fancy.
40:31I've just got some luster dust.
40:33Voila!
40:35Golden hazelnuts.
40:37Not overdo it, not underdo it.
40:41My secret weapon today.
40:43Let's call it Fred.
40:45Fred is going to make spraying my cocoa butter onto my cake a lot easier.
40:51I am making an extra batch of the set cheesecake because I forgot to double it.
40:59If anyone can work at lightning speed, definitely believe it's me.
41:03Bakers, you have 15 minutes left.
41:28All right.
41:29OK.
41:34Smells amazing, though.
41:36Smells so good.
41:37Really punchy.
41:40I've got it in there, now I just hope it fills enough.
41:45Pray to the fridge gods.
41:48Bakers, ten minutes to go with your showstoppers.
41:55Oh, Lord help me.
41:59Oh, thank you, Jesus.
42:23One minute left, bakers.
42:25One minute.
42:29One minute.
42:31One minute.
42:35Whoa.
42:36That was scary.
42:38Whoa.
42:39I don't want to peel it off.
42:41Thirty seconds, bakers.
42:42Thirty seconds left.
42:44Oh, my God.
42:46Oh, my God.
42:47Oh, my God.
42:51You look so much better with the acetate on.
42:53Ten.
42:54Ten.
42:55Nine.
42:56Eight.
42:57Seven.
42:58Six.
42:59Five.
43:00Four.
43:01Three.
43:02Two.
43:03One.
43:04Step away from your cheesecake, bakers.
43:05Well done.
43:09Oh, that looks so amazing.
43:10Oh, my God.
43:11Wow.
43:12Oh, my gosh.
43:13How is it always stressful?
43:14Oh, my gosh.
43:15How is it always stressful?
43:16And your bun.
43:17Please bring your showstopper to the table.
43:18I love the colour of your cheesecake.
43:19It's so bright, and then you've found a great way of just decorating the top very elegantly.
43:45It looks very professional.
43:47Well, we asked you for a double fromage cheesecake, and that's exactly what we've got.
43:59You've split them almost perfectly between the baked cheesecake and the set cheesecake.
44:10They're two cheesecake layers, lovely and smooth.
44:14If I had to give you some advice, it would be maybe think about adding some chopped nuts or a crumble on the outside just to give it a bit of texture.
44:21The jaggery flavour with the warm caramel notes in the cooked cheesecake is delicious.
44:27I love that.
44:28And then the fennel with the bay leaves in the set cheesecake.
44:31It's just that bit of warmth at the back of the palate, so it's very subtle, very gentle.
44:37The apricot for me is the flavour which I'm missing.
44:40Not quite as minimalist as Japanese baking is.
44:49Oh, look, it's quivering.
44:55That's like my anticipation of getting into this.
45:04See, the strawberry set cheesecake on top is lovely and light.
45:09You can also see that fresh fruit going through it.
45:13The jelly is really nice and thick, but it's not too jellified.
45:17It's got a lovely mouthfeel. It kind of just melts on your tongue.
45:21To me, the strawberry flavour needed a bit more boost because I was getting a very strong champagne flavour.
45:27That was the bit I liked.
45:31I just thought, because this is really a strawberry cheesecake, I really wanted a very vibrant strawberry flavour.
45:39And I just wasn't getting that boldness from the strawberry.
45:46I love the drama of your cake.
45:48You know, it is very chic with the way you've sprayed it.
45:52Really beautifully presented.
45:57That dark chocolate cake on the bottom and then you've got that lovely contrast with that cheesecake in the middle there.
46:07It's very dramatic.
46:16No, come on, Darren.
46:18No, I'm just saying, but I love it.
46:20I love the coffee. I love the chocolate.
46:22That stout. I've got a bitter palate, so I really enjoy this.
46:26I do question whether it might be too much for other people.
46:30OK.
46:31I love the texture you have in the cake.
46:33It's very smooth, it's creamy, there's a denseness to it.
46:38What I think is missing is just a little bit of a crunch, just to contrast all that creaminess.
46:45Ayesha, I'm just looking at the side of your cheesecake, it's not super smooth.
46:51It's tended to dry out a little bit and you do get a bit of a texture.
46:54Ayesha, that yuzu jelly is really bright, zesty, however it masks the other flavours of your cake, unfortunately, because it's so powerful.
47:12I'm not getting enough of the mango or the ube.
47:25I think your set cheesecake could have been executed a little bit better.
47:29There's definitely lumps of cheese in there where you haven't beat it smooth.
47:36Tatiana, I love that you thought outside the box and you've done those super thin slices of apple.
47:42It does look messy in a few places.
48:00Tatiana, your flavours, I definitely get it.
48:03That cinnamon, it's a classic partner to apple.
48:06All those layers, a little bit wonky but you can see the definition there.
48:10I do think the Japanese cotton cheesecake could have been lighter.
48:14It's a little bit on the denser side.
48:19I love how neat it is.
48:21The caramelised coffee bean coats it really well.
48:24I'm excited to try this because you were very confident about your tiramisu earlier when we spoke to you.
48:30Perfect, I can do it all.
48:37That looks awesome inside.
48:39I love this. I think it's amazing.
48:48The texture inside is really awesome.
48:52I get that tiramisu here.
48:54The sponge, the cheesecake layers.
48:56You really have captured that flavour of tiramisu. It's so aromatic.
49:01The coffee flavours with the chocolate, they're very dark.
49:05You've got the mascarpone, which is a wonderful relief.
49:08It's a really well flavoured cheesecake.
49:10I don't think they're going to ask us, so we should just do it.
49:14Oh, yeah.
49:15It's just so rude.
49:19Let's try it.
49:20Yeah.
49:21This is your tiramisu.
49:31Yum.
49:34It's so good.
49:36Well done, Vanessa.
49:37Who would like a cup of tea?
49:53Me, please.
49:54Thank you so much.
49:56Japan week.
49:57It was a grand voyage to another country.
50:00All of the challenges really tested our bakers and they all really did step up.
50:05So, who did well this week?
50:07Vanessa's showstopper was really delicious.
50:10She's queen of tiramisu and you can tell.
50:13It was really well constructed.
50:15All of those nice, neat layers in there.
50:17Texture was phenomenal and I really loved the flavour as well.
50:20Anaban, that combination of jaggery and fennel.
50:24It's not something I would have immediately thought would work, but it really did.
50:28Jess, I mean, she'd had an up and down week really, so she really needed a good showstopper today.
50:34And she absolutely delivered.
50:36I loved that chocolate velvet spray on.
50:39It did show some different technique.
50:41Who are we worried about tonight?
50:43Aisha's signature buns.
50:44They were inconsistently baked.
50:46She didn't have the best day today.
50:48For me, that yuzu flavour was just overpowering the other flavours, the mango and the ube in her bake.
50:55I think the texture could have been a little bit better inside and the construction could have been neater.
51:00Tatiana's layers were a tiny bit uneven.
51:03There was a wave in one of them.
51:04She could have simplified the decoration on her cake.
51:07She had that beautiful apple rose.
51:09That would have been enough.
51:11Who is going to be Starbaker?
51:13I think it's really hard to know.
51:15Yeah, it's tough.
51:17You know, they're all really stepping up.
51:19That's all well and good.
51:21Who will be Starbaker?
51:23I understand.
51:27Great.
51:29No problem.
51:31I'm glad he got that.
51:38Bakers, congratulations on an amazing Japan week.
51:42Tonight, I have the fun task of announcing who this week's Starbaker is.
51:51This person is a whirlwind of energy in the kitchen and the first to jump in and help others.
51:57They're generous with their time and with their flavours.
52:01This week's Starbaker is...
52:05Vanessa.
52:07Which means that I have the difficult job of sharing who will be leaving us.
52:22This baker has brought an infinite amount of cheer and positive vibes to the shed.
52:27They have shared their passions and family stories through their bakes and always shoot for perfection.
52:34We are so going to miss...
52:40...Ayesha.
52:41Oh, nice.
52:43Oh, nice.
52:44Oh, nice.
52:45Oh, nice.
52:46I've had an amazing time.
52:49It's really kind of opened my eyes to my skills and, yeah, kind of showed me that I can do anything that I put my mind to.
52:59Well done, Ayesha. You're awesome.
53:01The shed's just not going to be the same without Ayesha.
53:04Not only did she have amazing flavours, really pushed the envelope in terms of creativity.
53:12Congratulations this week's Starbaker, Vanessa.
53:21Vanessa told us she was the queen of the tiramisu and, my goodness, she definitely proved herself.
53:26I am, like, elated. I'm speechless. I'm in disbelief.
53:33I can't believe I'm stopping.
53:37son l boiler
53:44Yeah.
53:46When I got my glasses, I didn't have aha.
53:49That's how it went on!
53:50Wait, it was, ha.
53:52You like me.
53:53Ha, ha, ha.
53:54All right, nope, honestly.
53:55Stop crying.
53:56rien
53:58I'm going to be meeting dogs.
54:00I know I know you fall from the pit and τη dieください.
54:03Tiago!
54:05I don't want to hang the bottom.
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