- 4 weeks ago
The Great Australian Bake Off - Season 9 Episode 7 - Japan Week
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Short filmTranscript
00:00Transcription by ESO. Translation by —
00:01Translation by —
00:13Tom, that's beautiful.
00:14I didn't know that you did origami.
00:16Yeah, no, I've got loads of them.
00:18I'd love to see them.
00:19Alright. Flatbread.
00:21Sheet.
00:23Blanket.
00:25Oh, this one's just a regular sheet of paper.
00:28I don't know how they got in there.
00:29It's Japan week.
00:31Square.
00:33You didn't make this, did you?
00:34No.
00:37Last time in the largest showstopper we've ever had.
00:41I feel like a biscuit god looking down.
00:44Beth had the best biscuit in the city.
00:47It literally lights up your mouth.
00:49Winning Star Baker.
00:51But with little room for error.
00:54Oh, you're kidding.
00:55We bid a fond farewell.
00:57It's not strong enough to hold.
00:58To Brian.
01:01This time.
01:02Konnichiwa.
01:03Hey.
01:04Oh, hi gozaimasu.
01:05Our six remaining bakers put their signature on a Japanese classic.
01:09They're all exactly the same.
01:10Because precision is everything in Japanese cooking.
01:13Crepes cause cracks in the tricky technical.
01:16Oh, my God.
01:17And with double the showstopper.
01:19Two desserts in one.
01:20Who doesn't love that?
01:21We've got our baked cheesecake.
01:22And then the set cheesecake.
01:24We're tasting twice.
01:26Yes.
01:27Hahaha.
01:28Hahaha.
01:30I can't believe I've got a sixth class.
01:31I can't believe I've got a six-and-a.
01:55I love it.
01:56I've got my Japan kimono kind of style shirt on today, just to get into the spirit.
02:04Ring on the week, Japanese.
02:07Get one.
02:08I love to go to Japan, but I suppose baking things from Japan is the next best thing.
02:18Hello bakers and welcome back to week seven in the shed.
02:22For this signature challenge, Rachel and Darren would like you to make 12 chocopan buns.
02:27Chocopan is also known as milk bread because of its light, fluffy texture.
02:32It is so tender that if you hold it up to your ear, it whispers, I never knew what love
02:37was until we met.
02:39It's nice.
02:41They can be any flavour you like, sweet or savoury, but they must be identical and delicious.
02:48Bakers, you have two hours to create your signature chocopan buns.
02:53On your marks.
02:54Get set.
02:55Bake.
02:56Oh my gosh, so many pots and pans.
03:03A good chocopan bun should be fluffier than the usual bread because of the tangzong paste.
03:11It's literally like a sponge, so you will get that almost like eating cloud in your mouth.
03:15Perfect chocopan buns should be nice and golden brown.
03:18Bakers need to use the tangzong method of hydrating the flour with milk, which means when I tear
03:24them open, it's light and fluffy in the centre.
03:31Whisk it good.
03:33Just finished my starter dough and then I'm working on the rest of the dough.
03:39Perfecting the dough is essential to getting the uniformity in the buns.
03:45You need to knead that dough until it springs back when you touch it or you do a windowpane
03:50test.
03:51Getting the windowpane helps when you're kneading it.
03:54Texture's what it's supposed to be.
03:55I'm happy with that.
03:56That's beautiful.
03:57That's really well developed.
03:59Hey.
04:02Ooh.
04:05Ooh, I love the smell of pandan.
04:08Hello.
04:09Hello.
04:10Hiya.
04:11That's a shocking colour for your chocoban buns.
04:14It really is, isn't it?
04:17Aisha will soften the shock with a vanilla custard and coconut frangipan inside her pandan
04:22chocoban buns, shaped in a braided twist.
04:25You just have to watch out with the braiding that you get that uniform shape.
04:29Yes.
04:30Yeah.
04:31Because chocoban is a high hydration dough, so it's very sticky.
04:34Yeah.
04:35So it's hard to handle, especially when you're doing small little braids.
04:37I mean, that's a problem for future Aisha to deal with.
04:40Next time we see you, you'll be future Aisha and we'll be future Tom, Rachel and Darren.
04:46Oh, what will they be like?
04:48Yeah.
04:49OK, so I've just kneaded my dough and I'm going to let it prove now.
04:57So it should double in size.
05:00Have a nice sleep.
05:02I like to prove my bread, put a hot tea towel on top of it, just creating a little environment
05:11for it to rise really fast.
05:14Anuban will fill his knot style chocoban buns with goji berries soaked in sake and finish them
05:21with a brown butter and peanut drizzle.
05:27It's hot here.
05:29I like it.
05:41Heaven.
05:42Beautiful, beautiful, beautiful.
05:45My grandmother used to have this beautiful pink rose vine climbing over her front entrance
05:51of her house and she used to make incredible things and those are the sweetest memories
05:56for me.
05:57So I'm starting on my raspberry and rose petal jam.
06:01Tatiana will give a nod to her nana, filling her rose shaped chocoban buns with a raspberry
06:06and rose jam and cheesecake filling.
06:09Adding yet more flavours to your chocoban, huh?
06:12Yeah, just a bit of orange just to give a little bit of zestiness to it.
06:16I find that for zestiness you truly can't beat zest.
06:19That's right.
06:23When I was in a place called Miyajima in Japan, I had a honeydew drink there and it was mind-blowing.
06:30It was full of flavour, it was delicious.
06:33So on the stove at the moment I've got my honeydew custard.
06:38Smells honeydewy.
06:39We're creating the drinking dough, Vanessa's chocoban buns will be filled with a honeydew custard
06:47and coconut frangipan, shaped as leaves.
06:51What are you finishing the bun with?
06:53Maybe you could do some pickled fresh melon on top.
06:57Quick little pickle.
06:58It goes really well.
06:59Free for thought.
07:00Love it.
07:01Holy dooly.
07:02Bakers, you are rising to the occasion.
07:05I hope your buns are too.
07:06You have one hour left.
07:08I just got that.
07:10Yeah.
07:11That is proved.
07:14Here, let me help you.
07:18Come on, bubba.
07:19Come on.
07:20Oh, there we go.
07:22That's how I get out of bed in the morning.
07:24Just as graceful.
07:27With their doughs proved, the bakers can now start shaping and filling their chocoban buns.
07:33So I've measured it out so that they're all exactly the same weight.
07:36Because precision is everything in Japanese cooking.
07:40Oh my gosh, that smells so good.
07:43Beth's mini loaf shaped chocoban buns will be filled with coriander pesto and cheddar cheese.
07:50Do you like coriander?
07:51I like coriander.
07:52You're in the right team then.
07:54Oh, I'm part of a team.
07:56You're part of the coriander team.
07:57I've heard about the coriander team, but I didn't think we spoke about it in public.
08:02Move quick.
08:06I love a good pistachio chocolate.
08:08Yeah, I just thought, why not go with the classic?
08:12Jess will fill her chocoban buns with dark chocolate and pistachios,
08:16and shape them in a braided twist.
08:19Darren is very good at braids.
08:21Is he?
08:22He braids my hair every morning and then I go, looks great.
08:25And then I have to undo it.
08:26Undo it?
08:27That's the worst.
08:29A bit of egg wash so it glues it.
08:36It's fluffed up.
08:38It's smelling good.
08:41Bakers, you have 30 minutes left.
08:44I hope your buns are soft because mine are clenched.
08:49No time to laugh.
08:50Too busy panic baking.
08:52I had to do a quick egg wash and then you're going in the oven.
08:55Okay, these are going in.
08:59Okay.
09:00Oops.
09:02Now we whoop, wait and we pray.
09:10Darren said to me some pickled melon might be nice, so I'm taking his advice and hopefully it adds to the honeydew flavour.
09:21Mmm, delish.
09:23One minute, bakers. You have one minute left.
09:30They're coming out.
09:32Oh my gosh.
09:34Holy cannolis.
09:35They're, it's a big giant chocoban buns.
09:43Wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow.
09:46Does that look like enough?
09:48Final touches, bakers. Let's get those buns on the plates.
09:51It's all fluffed up.
09:54Ten, nine, eight, seven, six, five, four, three, two, one.
10:07Step away from your buns.
10:10Well done, ladies.
10:12Holy moly.
10:14They look beautiful.
10:16They look amazing.
10:17I'm happy with them.
10:18Hiya.
10:19Hi, Jess.
10:20Hi, Jess.
10:21Wow, look at these.
10:22The way you've knotted them, that is quite difficult with such a sticky dough.
10:39Hats off for doing that.
10:40I think we should try one.
10:42Good crust on the outside.
10:43You have, like, the chocolate running through, like, veins.
10:54You get that wonderful richness of the chocolate and you get that lovely crunch of the pistachio.
10:59Yeah.
11:00Here the bread is nice and light and fluffy on the interior and really great textured aeration inside.
11:07Thanks, guys.
11:08It's hard.
11:10There is an unevenness in your buns.
11:13I think you've 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.
11:22Okay.
11:23The goji berries with the sake, it's just delicious on its own.
11:35I'm not sure whether you needed all the extra flavours.
11:38Yeah.
11:39And on the interior, the texture of your dough is really excellent.
11:43Very well done.
11:45Your buns all have a lovely golden colour and they're not perfectly uniform.
11:52Let's have a look inside.
11:55Ooh.
11:56Look at that, Rachel.
11:58A little jammy centre.
12:02The Oshokopan dough is very light and has been handled with care and I do get a lovely fluffy texture.
12:08The raspberry jam is so bright and zesty, I really love the flavour of that.
12:14The rose is very subtle and the cheesecake filling is not enough.
12:20So it's not really in balance with the raspberry.
12:23Yeah.
12:24Because I'm missing that texture.
12:27These look gorgeous.
12:29You've got lovely incisions, very sharp and they all look pretty much uniform.
12:35Wow, you can certainly see there's pesto in there.
12:39I think you've maybe put too much filling and it's probably created that cavity.
12:44Let's eat it.
12:48The flavour of your coriander pesto and cheese filling is delicious.
12:54And the pine nuts are really fine in texture.
12:57Yeah.
12:58Your Shokopan dough is beautiful.
13:00You've got that wonderful crust on the outside.
13:01I just wanted more of the dough and less of the pesto.
13:05Yeah.
13:07What's that on top? That's not pickled.
13:09It is pickled honey dream.
13:11Vanessa, you listened to what I said.
13:12I did.
13:13That's very sweet. That looks awesome.
13:15Let's try it.
13:20Melon is very difficult to capture because baking it reduces flavour.
13:24What you've done here is really exciting.
13:27The melon comes out at the beginning and then you get the lovely coconut notes which is really toasty.
13:35Your dough is nice and light and airy.
13:37You've handled it with care and you've proved it sufficiently.
13:41I see you've gone for a really complicated braid there, which is unfortunate because it seems like you had less time in the oven.
13:52You've got some lovely caramelised buns but there's some which look a little bit underdone.
13:57Right, let's try this.
14:05The flavours are really lovely.
14:06I love the coconut, I love the pandan, the vanilla, they're very harmonious together.
14:13Ayesha, they're just a little bit doughy in the middle.
14:17I think they're under-proved.
14:18You're making a very technical braid, a high-hydration braid, so it's hard to handle.
14:23But you've made it even harder by trying this tricky braid.
14:27Ayesha, I think it's ambitious just to try and stay hydrated, so hats off to you.
14:32Really difficult. What is it, like eight glasses? It's not happening.
14:36I'm very impressed.
14:39Well done.
14:40So, probably try to be a bit more efficient and less perfection-y.
14:46If that's a word.
14:48They tasted my melon, I'm just so over the moon about that.
14:52Bring on a technical challenge, let's try something new.
14:55I wonder what it is.
14:56Hello, bakers, and welcome to the technical bake.
15:11The one where the judges give you part of a recipe, a knowing look, and then walk away.
15:16They secretly hope that one day we'll be like, no, don't go, stay.
15:20But we're never going to.
15:22Today's technical bake is brought to you by the woman who pioneered the field of being Rachel Koo.
15:29It's Rachel Koo.
15:31Rachel, any tips for the bakers?
15:33Let it sing.
15:35And cool roll.
15:37Thank you, judges.
15:38Please leave so that we can reveal the bake.
15:41Good luck. Good luck.
15:43They're off to practice blinking.
15:45We make them do it so they seem more human.
15:46Now they're gone, I can tell you that today you'll be making Rachel's matcha yuzu and black sesame crepe roll.
15:57Shouldn't be too matcha trouble for yuzu, sesame.
16:05Matcha is a green tea powder known for its umami and slightly bitter taste.
16:09The matcha crepes are rolled with a tangy yuzu curd, a black sesame paste, and are topped with a delicately piped matcha cream.
16:18Bakers, you have two hours to make Rachel's matcha, yuzu and black sesame crepe roll.
16:24On your marks...
16:25Get set.
16:26Bake!
16:29Hey, hey.
16:30Hello.
16:32Is that her actual yuzu?
16:34Fancy!
16:35This is my matcha yuzu and black sesame roll.
16:48Look at that spiral effect that you've got going on in there.
16:52Love the contrast of the yellow and the green.
16:55And it's so neatly done.
16:57Tell us the secret of getting that perfect roll.
16:59So it's essential for the bakers to make their curd and black sesame seed log so it has time to cool and set.
17:09And you need to roll it tightly because if you roll it too loosely, you're not going to get that beautiful spiral effect.
17:16Well, enough talking about this. Can we try some?
17:19Let's try it.
17:23Delicious.
17:24That yuzu curd is so bright and tangy.
17:36I would say, with the crepes, to get that soft and tender texture, it's important not to over-mix the batter.
17:43Right.
17:44If you over-mix the batter, then they will end up a little bit tough.
17:47I wonder if we're going to see some flipping today.
17:49Oh, wow.
17:50We won't know because we're not allowed in, are we?
17:55OK.
17:56Make the curd.
17:58Mix eggs, sugar, yuzu juice, zest.
18:01I want it to be zesty and zingy and tart, so you don't want to lose the brightness of the fruit.
18:11Just getting the sugar and the eggs and the yuzu juice up to temperature.
18:15Let it zing.
18:18Oh, I wonder what that's in relation to.
18:21I'm going to say the yuzu curd.
18:26Hola.
18:27Hola.
18:28Oh, sorry. Konnichiwa.
18:30Hey.
18:32What's going on, Aisha?
18:34I'm just whisking my curd.
18:36Great.
18:38Haven't you heard?
18:40It is a curd.
18:42Adding gelatin to the curd will ensure it stays firm when layered with the crepes, allowing it to be rolled up nice and tight.
18:49Transfer curd to chilled tray, cover and set aside in the fridge.
18:54OK, in the fridge to cool.
18:56So, I've got my yuzu curd in the fridge, and now we're making the matcha crepes.
19:05To get the perfect shape, the crepes need to be thin enough to be rolled up, but thick enough to hold the yuzu curd and sesame log inside.
19:14I'm hoping that's the right consistency, because I've never made crepes before, but I know they need to be thinner than pancakes.
19:24I have done my crepe mixture, so I'm just about to start cooking that.
19:29Right consistency, right heat.
19:31And you get the perfect crepe.
19:36Oh, man.
19:38The first one's always funky.
19:40No one's meant to eat the first pancake.
19:42I have no idea if I'm doing this right.
19:44Bakers, only one of us is needed, really, to tell you that you only have one hour to go.
19:50But they haven't figured out the hosting thing yet.
19:53You won't tell them, will you?
19:54No, I need a friend. I need a friend real bad.
19:56Yeah, we're friends.
19:57Awesome.
20:00For the black sesame seed paste, toast the sesame seeds until fragrant in a pan.
20:08Black sesame seeds, it's hard to tell when it's cooked, you can't go by colour, because it's black.
20:15So it releases its oils when it's cooked properly and you can smell it.
20:21So I'm just doing a lot of sniffing at the moment.
20:28It's like proper chef stuff.
20:32I love it.
20:34Then put them in the food processor, bring the sesame seeds with maple syrup and sesame oil to form a paste.
20:39Three tablespoons of maple syrup.
20:41We're using baking paper to roll out a log, probably one to one and a half centimetre thick.
20:55The jewel in Rachel's role is the black sesame log, which acts as the centre to the layers of matcha crepe and yuzu curd.
21:01Cut in half, set aside to cook.
21:04Once it's nice and firm, the bakers will be ready to roll.
21:08Well, what are we up to?
21:09We're up to number seven.
21:10Number seven.
21:11Okay, to assemble.
21:12On baking paper, check, lay, check, out eight crepes and a line overlapping.
21:24One, two, three, four, five, six, seven, eight.
21:25Five, six, seven, eight.
21:26Okay.
21:27Okay.
21:28Can I please have the instructions and can I read it?
21:30You don't like it when I read it?
21:31No, I just, I take it in better when I read it myself.
21:34Okay.
21:35I love you though, thank you.
21:36No, no, that's okay.
21:37All right.
21:38I'm happy with that.
21:39So I'm putting the sesame log on the end there and I'm trimming it.
21:46Spread a thin half a centimetre layer of yuzu curd evenly over the surface of the crepes, leaving a two centimetre border.
21:52Getting the right ratio of curd to crepe will mean the roll will hold together.
21:57Oh my God.
21:58Oh my God.
21:59In a round circular shape.
22:02Bakers, you have 30 minutes.
22:05Get a move on.
22:09For the matcha cream in a stand mixer fitted with a whisk, whisk the cream, icing sugar, match and powder to firm peaks.
22:15In a good matcha cream, I think we're looking for a nice firm cream, especially because this will be piped on as decoration.
22:22So we want it to be able to hold its own.
22:24You want to be doing your finishing touches.
22:26Piping your matcha cream on top of your crepe.
22:29Breathe down to the line, but that's okay.
22:31Vanessa loves to move quick.
22:33Where is this service?
22:36Matcha cream.
22:37Now, what does this piping tip look like?
22:40One minute left, bakers.
22:42Alright, let's make it look pretty.
22:43Anyone who has scraps, say hey-o.
22:46Hey-o.
22:49Yep, take it.
22:52Just...
22:53My roll is so little.
22:57Final touches, bakers.
22:59Ten.
23:00Nine.
23:01Eight.
23:02Seven.
23:03Six.
23:04Five.
23:05Four.
23:06Three.
23:07Two.
23:08One.
23:09Step away from your bakes.
23:10Well done, bakers!
23:11Well done.
23:12Well done.
23:13Well done.
23:14Well done.
23:15Woo-hoo!
23:16Well done, guys.
23:18Bakers, please bring your crepe rolls to the table.
23:20So that way.
23:21Like it's gonna help.
23:22What's done is done.
23:23This was a difficult challenge, so well done on a great effort.
23:30All right.
23:31Let's start with number one.
23:32Okay.
23:33Well, the baker here has done a great job in making it.
23:35So that way.
23:36Like it's gonna help.
23:37What's done is done.
23:40This was a difficult challenge, so well done on a great effort.
23:53All right.
23:54Let's start with number one.
23:55Okay.
23:56Well, the baker here has done a great job in trimming their roll.
24:02A nice, generous black sesame seed log there.
24:05And the crepes are really thin.
24:07Let's start.
24:19The yuzu curd is wonderfully zesty.
24:22The black sesame has been blended well, so you get that nice, smooth paste.
24:27Whoever did this knows what they're doing.
24:29They've made crepes before.
24:30They've been cooked perfectly.
24:32And all of the components are there.
24:34Very well done.
24:35On to the next.
24:38First glance, I can see there are a few gaps.
24:41The assembly is just a little bit haphazard.
24:44Let's have a look.
24:45Really tangy, that yuzu curd.
25:02Unfortunately, I was missing the sesame paste.
25:05The crepes are done really well, but it's unfortunate that it hasn't been assembled the way I wanted it.
25:15Let's slice into it.
25:16Okay.
25:17I can see what the baker's done here.
25:31They have almost doubled up some of the crepes, which means you're not getting the right curd to crepe ratio.
25:38So the crepe flavour, the matcha, is overpowering the curd.
25:43On to the next.
25:45Darren, there's only one word I know in Japanese, which is kawaii.
25:50I'm fine.
25:51It means cute.
25:52Oh.
25:56And I'm that too, is it?
25:57Yeah.
25:59Kawaii.
26:00All right.
26:01I'm going in, Rachel.
26:02Okay.
26:13The balance of the dessert, there's lots of layers of those crepes and they've been rolled really expertly.
26:20I think a baker could have just added more of that delicious curd.
26:24Number five.
26:26The matcha cream on top is just overwhelming the whole roll.
26:37The curd is super smooth, really has that fresh yuzu flavour.
26:41The construction could have been a little bit tighter.
26:44It's not as round as yours, Rachel, and the cream on top is obviously far too much.
26:50And that doesn't give us the right balance when we're trying to taste it.
26:53Last one.
26:57It 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.
27:05And the curd is really generous.
27:07Yeah, you're probably right. It could have trimmed both edges.
27:10Let's try it.
27:14What a wonderfully smooth yuzu curd. I'm very much enjoying this in contrast to the thin crepes.
27:19Yeah, just needed to tighten this up in terms of its rolling because at the moment it's kind of spread.
27:26Just a little bit more attention to detail. That's what Japanese cuisine is all about.
27:30The judges will now rank the crepe rolls from sixth place to first.
27:37In sixth place...
27:39We've got this one.
27:42Sorry, Jess.
27:44Jess, your sesame seed paste was missing at this end and the slice we had wasn't constructed tightly.
27:50In fifth place...
27:53Anaban.
27:55Lovely colour in the crepes, but there wasn't enough curd.
27:58In fourth place...
28:00Tatiana.
28:02In third place...
28:05Vanessa.
28:08In second place...
28:10At the end here.
28:13Beth.
28:14Lovely thin crepes.
28:15Just a little messy in this roll.
28:17Which means in first place...
28:19Aisha!
28:25That yuzu curd was so smooth and really zesty and the crepes were really thin.
28:32Good job.
28:34Well done.
28:36All those years of eating mum's crepes have really paid off.
28:41Never made crepes.
28:42I never rolled crepes like that.
28:44It's a very technical bait today.
28:56Hello bakers and welcome to our final stop in Japan week.
28:59The showstopper.
29:02Today Rachel and Dan would like you to make a double fromage cheesecake.
29:07It's weird.
29:08It's the name of a skateboard trick I've been working on, but I'm sure it's a coincidence.
29:14Double fromage cheesecakes include both a baked cheesecake and a set cheesecake.
29:19You may use any flavours you like, but your cake should have at least four layers
29:24and include textural elements such as sponge, biscuit and jelly.
29:29Judges, any tips for our bakers?
29:31The baked and non-baked layers should be clearly separated, creating beautifully distinct layers.
29:38Your flavours should be light and subtle with the right balance of sweetness.
29:44Bakers, you have four hours to create your show-stopping double fromage cheesecakes.
29:48On your marks...
29:50Get set...
29:51Bake!
29:57Oh wait, that's not what I need.
30:02It's Japan week showstopper, how exciting is this?
30:05Not only are you getting a baked cheesecake, but you're getting a refrigerated cheesecake too.
30:09Who doesn't love that?
30:10Two desserts in one.
30:15I'm making my sponge base first.
30:18A good sponge needs to be soft and spongy.
30:20You want it just right.
30:21Super bright purple.
30:24Hey!
30:33I'm making some coffee for my soaked sponge layer in the middle of my Tidamassu cheesecake.
30:39It's just going to add that little bit of specialness when you eat my cake.
30:42Vanessa's square-shaped cheesecake will have a baked chocolate hazelnut layer,
30:47a mascarpone cheese set layer and a coffee-soaked sponge to create the Tidamassu.
30:53Hello!
30:54Hey!
30:55Hey!
30:56You know, the perfect Tidamassu for me has got really lovely soaked lady fingers in it.
31:01And this is the ongoing debate in our family, because when it comes to Tidamassu,
31:04some people love it really soaked and some people like it quite dry.
31:07You want it soaked enough that you get the flavour,
31:10but you don't want your cake to disintegrate.
31:13Absolutely.
31:14The key to this double fromage cheesecake is those defined layers.
31:17We really want them defined.
31:19So do you.
31:20Your bake.
31:21Yeah.
31:22I am actually the queen of Tidamassu.
31:23Yeah.
31:24I love the confidence.
31:25Never done it in this kind of concept before, but very excited about it.
31:29You've never made it in a shed with five other bakers,
31:32two judges and two hosts before?
31:35You're going to love it.
31:36I love it.
31:39Alright.
31:40Sponge cake is done.
31:43Ah!
31:44She's a star.
31:46Okay.
31:49This is a really important part of my bake.
31:51This is what's that element of texture, surprise in the centre of my cake.
31:55It was misleading when Rachel and Darren said we're going to Japan.
31:59Week.
32:00Yeah.
32:01It's the gap when they said it.
32:02And the fact that the pause was over email lasted several days,
32:05long enough for me to pack my bags, renew the passport, tell all my friends.
32:09For my baked cheesecake, I'm replacing my regular sugar with date palm jaggery.
32:17It's actually come from the sap of the date palm tree.
32:21It has got a really rich caramelised aroma and we use it in several Indian desserts.
32:26I'm really excited to see how I can fuse that in Japanese cuisine today.
32:31Anirabad's Japanese and Indian inspired cheesecake will have a jaggery baked layer
32:37and a fennel flavoured set layer, topped with an apricot jelly.
32:41Fennel with its licorice notes.
32:43Yeah.
32:44It is quite a powerful flavour.
32:45Now obviously you want that sugar to shine.
32:47Yes.
32:48I'm infusing the fennel and my cream for my set cheesecake.
32:51So I think that'll give a very subtle note to it but not overpowering the whole dessert.
32:55I love fennel but so long as it's not overused.
32:57Yes.
32:58Do you like fennel?
32:59I'm alright, I love fennel.
33:00Phew.
33:03So I'm just starting with my mango baked cheesecake layer.
33:08Darren wants a nice light fluffy, not too sweet and not too overpowering in terms of flavour.
33:14So I've actually whipped the cheesecake batter a bit more than I normally would
33:19to have a bit more aeration in the cheesecake.
33:22Ayesha's taking us to the tropics.
33:26An ube sponge will be topped with a baked mango layer and yuzu jelly.
33:31Finished with a vanilla set cheesecake.
33:34It's smart that you're adding the vanilla because you have got some really powerful flavours,
33:39the yuzu, the mango, so the vanilla will offset that a little bit.
33:44Yeah.
33:45Remember, we want that lovely texture, nothing too grainy.
33:49Yeah.
33:50Okay, so I'm chopping up my dried apples that are going into the baked Japanese cotton cheesecake
33:55to give another texture to it.
33:59A cotton cheesecake is a nice light fluffy cheesecake so it should be nice and light and airy.
34:04So hopefully it should taste voila.
34:08Tatiana's apple and cinnamon cheesecake will include an apple and rhubarb jelly
34:13between a baked Japanese cotton cheesecake and a cinnamon set cheesecake.
34:19Do you know what I'm worried about?
34:20I'm worried about those bits of apple that you're going to put in your really light cotton cheesecake.
34:24Yeah.
34:25They might just sink to the bottom.
34:26A Japanese cotton cheesecake, it is supposed to be really light.
34:30Yeah.
34:31And maybe it's more about celebrating the lightness.
34:33We are looking for texture though as well, aren't we?
34:36Yeah.
34:38It's up to you.
34:39So I've got to get cracking to get this baked cheesecake in.
34:42But Tatiana, you didn't mention the time machine that you're going to need to be able to do all of this.
34:46That's our secret, Nat. Don't go spreading that around.
34:48No time machine.
34:49No time machine.
34:50Good luck.
34:51I was going to put dried apple in but I'm listening to the judges.
34:57I'm just adding the lemon zest so we still get that nice light cheesecake without the heaviness.
35:04So we'll just pop it in here.
35:08Got my water boiled.
35:13I'm baking the cheesecake in what we call a bain-marie, so a water bath.
35:17It's more of a gentle heat.
35:19We want it to be a wobbly cheesecake.
35:22It makes the cheesecake more moist because it kind of retains the moisture inside the oven.
35:27A little spa bath in the oven.
35:33Hot!
35:40Oh!
35:41Oh, there's a dog!
35:42Oh!
35:45Hi!
35:46There's a doggy!
35:49Hello, doggy!
35:50Hello!
35:52Cute!
35:53Bakers, you are halfway!
35:55Oh, I liked the halfway.
35:57They sound cool, right?
35:58Like a pro wrestler.
35:59If I pretend I didn't hear you, it doesn't count, right?
36:02Yeah.
36:05With their baked cheesecakes in the oven...
36:08Just gonna turn it around.
36:10..the bakers move on to their cold cheesecakes, which they will set in the fridge.
36:15I'm selecting my best strawberries for the decorations on top,
36:19and then the others will be made into a puree for my strawberry set cheesecake layer.
36:25We'd better try one, hey?
36:30Hoping to romance the judges with champagne and strawberries,
36:34Beth's cheesecake will include a vanilla sponge and a lemon-baked layer,
36:38finished with a champagne jelly.
36:41Aisha, you a strawberry?
36:42I'll have a strawberry.
36:43Go for it, sister!
36:46I'm just saying, I hope my husband's taking notes.
36:53Today, I am giving you an interpretation of my friend's coffee liqueur cocktail
36:59in a cake formation called the Bobo Special.
37:03I was like, hey, Bo, can I make your cocktail into a cheesecake?
37:08He's like, hell yeah!
37:10To keep the judges merry, Jess will lean on the flavours of Bobo's cocktail.
37:15A coffee liqueur set layer will top a baked rice malt cheesecake,
37:19sandwiched between a stout sponge and a spiced rum crème patissière.
37:24I don't think it's that hard doing a show supper.
37:26You reckon?
37:28I'd love to see you on this side of the bench.
37:30Alright, I'll show you.
37:31Oh, okay, cool. Come for it.
37:34I can do it from this side of the bench, too.
37:36Okay, I've just made my set cheesecake.
37:39So this will go in the fridge to set.
37:42Do you envy your cheesecakes that are chilling in the fridge?
37:54Yeah, because it's nice and cool in there.
37:55Yeah.
37:56Yeah, you know what I'm saying.
37:58As the old saying goes, if you can't stand the heat, get into the fridge.
38:02Well, okay, we've heard different sayings.
38:03Oh, sure.
38:11Bakers, your set cheesecakes have the same amount of time left in the fridge
38:15that I spend standing in front of a fridge.
38:17One hour. You have one hour.
38:20Oh, my God. How afraid.
38:21Which fridge should I stand in front of, though?
38:23That fridge or that fridge?
38:25Oh, this is another hour, isn't it?
38:26That fridge or that fridge?
38:28Choosing the fridge.
38:29No, that fridge and I have beef.
38:33I'm just filling in my vanilla set cheesecake.
38:39Oh, no.
38:41I'm going to need more.
38:42That's so annoying.
38:44I just realised I forgot to double that recipe,
38:46and so I've run out, but I'm just going to set this
38:50while at least the sides will hopefully be set,
38:52and I'll just quickly whip up another batch.
38:54So frustrating.
39:04Happy with her.
39:07I think this is baked well.
39:10I can still see the jiggle, and I'm smelling the jaggery,
39:13which is exactly what I wanted.
39:15I'm just going to transfer the baked cheesecake layer onto the tray.
39:19It's gorgeous.
39:21It's like...
39:23I can smell the lemon, it's lovely and light.
39:25I'm very pleased with that.
39:27Oh, bakers!
39:29You have 30 minutes left!
39:33But isn't it nice to hear it when it's in a beautiful song?
39:38Yeah!
39:42Okay, fair enough.
39:44Thanks, guys.
39:46Alright, so, I think I can begin to assemble.
39:52I'm starting with my sponge.
39:55And then on top of that, we've got our baked cheesecake.
40:00And then the final layer of the set cheesecake layer,
40:03which is a strawberry mousse layer.
40:05And we're just going to pop that in the freezer
40:07and give it as long as we possibly can.
40:09That's all of my cake elements done, and then we're on to decorations.
40:22I'm jazzing up my hazelnuts.
40:25I'm making them fancy.
40:27I've just got some luster dust.
40:29Voila!
40:31Golden hazelnuts.
40:34Not overdo it, not underdo it.
40:36My secret weapon today.
40:39Let's call it Fred.
40:41Fred is going to make spraying my cocoa butter onto my cake a lot easier.
40:49I am making an extra batch of the set cheesecake
40:53because I forgot to double it.
40:57If anyone can work at lightning speed, definitely believe it's me.
40:59Please believe it's me.
41:20Bakers, you have 15 minutes left.
41:24All right.
41:29Okay.
41:30Smells amazing, though.
41:31Smells so good.
41:33Really punchy.
41:35I've got it in there.
41:36Now I just hope it fills enough.
41:41Pray to the fridge gods.
41:44Makers, 10 minutes to go with your showstoppers.
41:50Oh, Lord help me.
41:55Oh, thank you, Jesus.
41:56One minute left, bakers.
42:20One minute.
42:21One minute.
42:30Whoa.
42:32That was scary.
42:34I don't want to peel it off.
42:3630 seconds, bakers.
42:3830 seconds left.
42:40Oh, my God.
42:42Oh, my God.
42:43Oh, my God.
42:45Oh, my God.
42:48You look so much better with the acetate on.
42:51Ten, nine, eight, seven, six, five, four, three, two, one.
42:59Step away from your cheesecake, bakers.
43:01Well done.
43:05Oh, that looks so amazing.
43:06Oh, my God.
43:07Oh, my gosh.
43:10How is it always stressful?
43:23Anirban, please bring your showstopper to the table.
43:33I love the colour of your cheesecake.
43:35It's so bright.
43:36And then you've found a great way
43:38of just decorating the top very elegantly.
43:41It looks very professional.
43:50Well, we asked you for a double fromage cheesecake
43:52and that's exactly what we've got.
43:55You've split them almost perfectly
43:56between the baked cheesecake and the set cheesecake.
43:59They're two cheesecake layers, lovely and smooth.
44:09If I had to give you some advice,
44:11it'd be maybe think about adding some chopped nuts
44:13or a crumble on the outside just to give it a bit of texture.
44:16The jaggery flavour with the warm caramel notes
44:20in the cooked cheesecake is delicious.
44:22I love that.
44:24And then the fennel with the bay leaves in the set cheesecake.
44:27It's just that bit of warmth at the back of the palate.
44:30So it's very subtle, very gentle.
44:32The apricot for me is the flavour which I'm missing.
44:40Not quite as minimalist as Japanese baking is.
44:45Oh, look, it's quivering.
44:53That's like my anticipation of getting into this.
45:00See, the strawberry set cheesecake on top
45:02is lovely and light.
45:05You can also see that fresh fruit going through it.
45:09The jelly is really nice and thick,
45:11but it's not too jellified.
45:13It's got a lovely mouthfeel.
45:15It kind of just melts on your tongue.
45:17To me, the strawberry flavour needed a bit more boost
45:20because I was getting a very strong champagne flavour.
45:23That was the bit I liked.
45:26I just thought,
45:28I thought, because this is really a strawberry cheesecake,
45:31I really wanted a very vibrant strawberry flavour
45:34and I just wasn't getting that boldness from the strawberry.
45:41I love the drama of your cake.
45:43You know, it is very chic with the way you've sprayed it.
45:47It's really beautifully presented.
45:49That dark chocolate cake on the bottom
45:59and then you've got that lovely contrast
46:01with that cheesecake in the middle there.
46:03It's very dramatic.
46:04No, come on, Darren.
46:13No, I'm just saying, but I love it.
46:16I love the coffee, I love the chocolate,
46:18that stout.
46:19I've got a bitter palate, so I really enjoy this.
46:23I do question whether it might be too much for other people.
46:26OK.
46:27I love the texture you have in the cake.
46:29It's very smooth, it's creamy,
46:31there's a denseness to it.
46:34What I think is missing is just a little bit of a crunch,
46:37just to contrast all that creaminess.
46:43Aisha, I'm just looking at the side of your cheesecake.
46:45It's not super smooth.
46:47It's tended to dry out a little bit
46:49and you do get a bit of a texture.
47:08Aisha, that yuzu jelly is really bright, zesty.
47:12However, it masks the other flavours of your cake, unfortunately,
47:17because it's so powerful.
47:18I'm not getting enough of the mango or the ube.
47:21I think your set cheesecake
47:23could have been executed a little bit better.
47:25There's definitely lumps of cheese in there
47:27where you haven't beat it smooth.
47:32Tatiana, I love that you thought outside the box
47:35and you've done those super thin slices of apple.
47:38It does look messy in a few places.
47:48Tatiana, your flavours, I definitely get it.
47:59That cinnamon, it's a classic partner to apple.
48:02All those layers, a little bit wonky,
48:04but you can see the definition there.
48:06I do think the Japanese cotton cheesecake could have been lighter.
48:10It's a little bit on the denser side.
48:15I love how neat it is.
48:17The caramelised coffee bean coats it really well.
48:20I'm excited to try this
48:22because you were very confident
48:23about your tiramisu earlier when we spoke to you.
48:26Perfectly well.
48:27That looks awesome inside.
48:42I love this.
48:43I think it's amazing.
48:46The texture inside is really awesome.
48:49I get that tiramisu here.
48:50The sponge, the cheesecake layers.
48:52You really have captured that flavour of tiramisu.
48:55It's so aromatic.
48:57The coffee flavours with the chocolate,
49:00they're very dark.
49:01You've got the mascarpone,
49:02which is a wonderful relief.
49:04It's a really well-flavoured cheesecake.
49:07I don't think they're going to ask us,
49:09so we should just do it.
49:10Oh, yeah.
49:10It's just so rude.
49:14Yeah, they would just...
49:15Let's try it.
49:16Yeah.
49:17This is your tiramisu.
49:19LAUGHTER
49:20LAUGHTER
49:21LAUGHTER
49:23LAUGHTER
49:25That's so good.
49:31Well done, Vanessa.
49:33APPLAUSE
49:35Who would like a cup of tea?
49:49Me, please.
49:51Thank you so much.
49:52Japan Week.
49:53It was a grand voyage to another country.
49:57All of the challenges really tested our bakers,
49:59and they all really did step up.
50:01So, who did well this week?
50:03Vanessa's showstopper was really delicious.
50:06She's queen of tiramisu, and you can tell.
50:09It was really well-constructed,
50:11all of those nice, neat layers in there.
50:13Texture was phenomenal,
50:15and I really loved the flavour as well.
50:16Anaban, that combination of jaggery and fennel,
50:21it's not something I would have immediately thought would work,
50:23but it really did.
50:24Jess, I mean, she'd had an up-and-down week, really,
50:27so she really needed a good showstopper today,
50:29and she absolutely delivered.
50:31I loved that chocolate velvet spray on it.
50:34It did show some different technique.
50:37Who are we worried about tonight?
50:38Aisha's signature buns, they were inconsistently baked.
50:42She didn't have the best day today.
50:43For me, that yuzu flavour was just overpowering the other flavours,
50:48the mango and the ube, in her bake.
50:50I think the texture could have been a little bit better inside,
50:53and the construction could have been neater.
50:56Tatiana's layers were a tiny bit uneven.
50:58There was a wave in one of them.
51:00She could have simplified the decoration on her cake.
51:03She had that beautiful apple rose.
51:05That would have been enough.
51:06Who is going to be Starbaker?
51:09I think it's really hard to know.
51:11Yeah, it's tough.
51:13You know, they're all really stepping up.
51:15That's all well and good.
51:17Who will be Starbaker?
51:22I understand.
51:23Great. Thank you.
51:25No problem.
51:27I'm glad he got that.
51:34Bakers, congratulations on an amazing Japan week.
51:38Tonight, I have the fun task of announcing
51:44who this week's Starbaker is.
51:46This person is a whirlwind of energy in the kitchen
51:49and the first to jump in and help others.
51:53They're generous with their time and with their flavours.
51:57This week's Starbaker is...
52:01Vanessa.
52:01Which means that I have the difficult job
52:15of sharing who will be leaving us.
52:18This baker has brought an infinite amount
52:20of cheer and positive vibes to the shed.
52:23They have shared their passions and family stories
52:25through their bakes
52:26and always shoot for perfection.
52:28We are so going to miss...
52:34Ayesha.
52:38Oh, Ayesha.
52:43I've had an amazing time.
52:45It's really kind of opened my eyes to my skills
52:48and, yeah, it kind of showed me
52:50that I can do anything that I put my mind to.
52:54Well done, Ayesha.
52:55You're awesome.
52:57The shed's just not going to be the same without Ayesha.
53:00Not only did she have amazing flavours,
53:03really pushed the envelope in terms of creativity.
53:07Congratulations this week's Starbaker, Vanessa.
53:10Vanessa told us she was the Queen of the Turamizu
53:19and, my goodness, she definitely proved herself.
53:25I am, like, elated, I'm speechless,
53:28I'm in disbelief.
53:29I can't believe I'm stopping.
53:34Wah!
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