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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.
01:26We've got a six.
01:27We've got a six.
01:28We've got a six.
01:29We've got a six.
01:30I can't believe we've got a six.
01:32I 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.
02:03Ring on the week, Japanese.
02:07Get one.
02:08Love to go to Japan, but I suppose baking things from Japan is the next best thing.
02:17Hello, bakers, and welcome back to week seven in the shed.
02:20For this signature challenge, Rachel and Darren would like you to make 12 shokupan buns.
02:25Shokupan is also known as milk bread because of its light, fluffy texture.
02:31It is so tender that if you hold it up to your ear, it whispers,
02:35I never knew what love was until we met.
02:38It's nice.
02:42They can be any flavor you like, sweet or savory, but they must be identical and delicious.
02:48Bakers, you have two hours to create your signature shokupan buns.
02:52On your marks.
02:54Get set.
02:55Bake.
02:56Oh my gosh, so many pots and pans.
03:00The good shokupan bun should be fluffier than the usual bread because of the tangzong paste.
03:10It's literally like a sponge, so you will get that almost like eating cloud in your mouth.
03:14Perfect shokupan buns should be nice and golden brown.
03:17Bakers need to use the tangzong method of hydrating the flour with milk,
03:22which means when I tear them open, it's light and fluffy in the center.
03:30Whisk it good.
03:32Just finished my starter dough and then I'm working on the rest of the dough.
03:38Perfecting the dough is essential to getting that uniformity in the buns.
03:45You need to knead that dough until it springs back when you touch it,
03:48or you do a windowpane test.
03:51Getting the windowpane helps when you're kneading it.
03:53Texture'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.
04:01Ooh.
04:03Ooh, I love the smell of pandan.
04:07Hello.
04:08Hello, Aisha.
04:10Hiya.
04:11That's a shocking color for your shokupan buns.
04:14It really is, isn't it?
04:16Aisha will soften the shock with a vanilla custard and coconut frangipan
04:20inside her pandan shokupan 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 shokupan is a high-hydration dough, so it's very sticky.
04:34Yeah.
04:35It's really hard to handle, especially when you're doing small little braids.
04:37I mean, that's a problem for future Aisha to deal with.
04:41Next time we see you, you'll be future Aisha, and we'll be future Tom, Rachel, and Darren.
04:46What'll 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.
05:06I like to prove my bread.
05:08Put a hot tea towel on top of it.
05:10It's creating a little environment for it to rise really fast.
05:14Anurban will fill his Knot-style shokupan buns with goji berries soaked in sake, and finish them with a brown butter and peanut drizzle.
05:27Sake.
05:28I like it.
05:29I like it.
05:40Heaven.
05:41Beautiful, beautiful, beautiful.
05:43My grandmother used to have this beautiful pink rose vine climbing over her front entrance of her house, and she used to make incredible things, and those are the sweetest memories for me.
05:56So I'm starting on my raspberry and rose petal jam.
06:01Tatiana will give a nod to her nana, filling her rose-shaped shokupan buns with a raspberry and rose jam and cheesecake filling.
06:09Adding yet more flavours to your shokupan, huh?
06:11Yeah, just a bit of orange just to give a little bit of zestiness to it.
06:15I 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.
06:29It was full of flavour, it was delicious.
06:33So on the stove at the moment I've got my honeydew custard.
06:37Smells honeydew-y.
06:41Recreating the drink in dough, Vanessa's shokupan buns will be filled with a honeydew custard and coconut frangipan, shaped as leaves.
06:51What are you finishing the bun with?
06:52Maybe you could do some pickled fresh melon on top.
06:57Quick little pickle.
06:58That's really well.
06:59Free for thought.
07:00I love it.
07:01Holy dooly.
07:03Bakers, you are rising to the occasion.
07:05I hope your buns are too.
07:06You have one hour left.
07:08I just got that.
07:11Yeah.
07:13That is pretty.
07:17Here, let me help you.
07:19Come on, bubba, come on.
07:21Oh, there we go.
07:22That's how I get out of bed in the morning.
07:25Just as graceful.
07:27With their doughs proved, the bakers can now start shaping and filling their shokupan buns.
07:33So I've measured it out so that they're all exactly the same weight, because precision is everything in Japanese cooking.
07:39Oh my gosh, that smells so good.
07:43Beth's mini loaf shaped shokupan buns will be filled with coriander pesto and cheddar cheese.
07:49Do you like coriander?
07:51I like coriander.
07:52You're in the right team then.
07:54Oh, I'm part of a team.
07:55You're part of the coriander team.
07:56I've heard about the coriander team, but I didn't think we spoke about it in public.
08:01Move quick.
08:05I love a good pistachio chocolate.
08:08Yeah, I just thought, why not go with the classic?
08:11Jess will fill her shokupan buns with dark chocolate and pistachios and 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.
08:24And then I have to undo it.
08:25Undo it?
08:26And that's the worst.
08:28Put a bit of egg wash so it glues it.
08:36It's fluffed up.
08:38It's smelling good.
08:40Bakers, you have 30 minutes left.
08:43I hope your buns are soft because mine are clenched.
08:48No time to laugh.
08:49Too busy panic baking.
08:51I had to do a quick egg wash and then you go in in the oven.
08:54Okay, these are going in.
08:58Okay.
08:59Whoops.
09:01Now 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.
09:19Mmm, delish.
09:26One minute, bakers.
09:27You have one minute left.
09:30They're coming out.
09:32Oh my gosh.
09:34Holy cannolis.
09:35They're, it's a big giant chocobun buns.
09:45Does that look like enough?
09:47Final touches, bakers.
09:48Let's get those buns on the plates.
09:51It's all fluffed up.
09:52Ten, nine, eight, seven, six, five, four, three, two, one.
10:07Step away from your buns.
10:09Well done, ladies.
10:11Holy moly.
10:13They look beautiful.
10:15They look amazing.
10:17I'm happy with them.
10:29Hiya.
10:30Hi Jess.
10:31Hi Jess.
10:32Wow, look at these.
10:33The way you've knotted them, that is quite difficult with such a sticky dough.
10:38Hats off for doing that.
10:39I think we should try one.
10:41Good crust on the outside.
10:42You have like the chocolate running through like veins.
10:53You 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.
11:09There is an unevenness in your buns.
11:12I think you made it difficult for yourself because you decided to twist it and knot it,
11:17which makes it really hard to get that beautiful even bake.
11:21Okay.
11:30The goji berries with the sake, it's just delicious on its own.
11:34I'm not sure whether you needed all the extra flavours.
11:37Yeah.
11:38And on the interior, the texture of your dough is really excellent.
11:42Very well done.
11:46Your buns all have a lovely golden colour and they're not perfectly uniform.
11:51Let's have a look inside.
11:55Oh, look at that Rachel.
11:57A little jammy centre.
11:58The 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.
12:12The rose is very subtle and the cheesecake filling is not enough. So it's not really in balance with the raspberry.
12:22Yeah.
12:23Because I'm missing that texture.
12:24These look gorgeous.
12:25You've got lovely incisions, very sharp and they all look pretty much uniform.
12:35Wow.
12:36You 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 and the pine nuts are really fine in texture.
12:55Yeah.
12:56Your Shokopan dough is beautiful. You've got that wonderful crust on the outside. I just wanted more of the dough and less of the pesto.
13:04Yeah.
13:06What's that on top? That's not pickled.
13:08It is pickled honeydream.
13:10Vanessa, you listened to what I said.
13:11I did.
13:12That's very sweet. That looks awesome.
13:15Let's try it.
13:19Melon is very difficult to capture because baking it reduces flavour.
13:23What you've done here is really exciting.
13:26The melon comes out at the beginning and then you get the lovely coconut notes, which is really toasty.
13:33Your dough is nice and light and airy. You've handled it with care and you've proved it sufficiently.
13:44I see you've gone for a really complicated braid there, which is unfortunate because it seems like you had less time in the oven.
13:51You've got some lovely caramelised buns, but there's some which look a little bit underdone.
13:59Right, let's try this.
14:04The flavours are really lovely. I love the coconut. I love the pandan, the vanilla. They're very harmonious together.
14:11Ayesha, they're just a little bit doughy in the middle. I think they're underproved.
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.
14:25Ayesha, I think it's ambitious just to try and stay hydrated, so hats off to you.
14:31Really difficult. What is it, like eight glasses? It's not happening.
14:35So I'm very impressed.
14:37Well done.
14:38I always bite off more than I can chew, so probably try to be a bit more efficient and less perfection-y.
14:45If 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.
14:54I wonder what it is.
15:07Hello, bakers, and welcome to the technical bake.
15:10The one where the judges give you part of a recipe, a knowing look, and then walk away.
15:15They secretly hope that one day we'll be like, no, don't go, stay.
15:19But we're never going to.
15:20Today's technical bake is brought to you by the woman who pioneered the field of being Rachel Koo.
15:28It's Rachel Koo.
15:30Rachel, any tips for the bakers?
15:32Let it zing and cool roll.
15:36Thank you, judges. Please leave so that we can reveal the bake.
15:39Good luck.
15:40Good luck.
15:42They're off to practice blinking. We make them do it so they seem more human.
15:47Now they're gone, I can tell you that today you'll be making Rachel's matcha yuzu and black sesame crepe roll.
15:55Hmm?
15:56Shouldn't be too matcha trouble for yuzu, sesame.
15:59Matcha 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. On your marks...
16:24Get set...
16:25Bake!
16:28Hey, hey.
16:29Hello.
16:31Is that an actual yuzu?
16:33Fancy!
16:43This is my matcha yuzu and black sesame roll.
16:47Look at that spiral effect that you've got going on in there. Love the contrast of the yellow and the green and it's so neatly done.
16:56Tell 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.
17:08And you need to roll it tightly because if you roll it too loosely, you're not going to get that beautiful spiral effect.
17:15Well, enough talking about this. Can we try some?
17:18Let's try it.
17:22Delicious. That yuzu curd is so bright and tangy.
17:35I would say, with the crepes, to get that soft and tender texture, it's important not to over-mix the batter.
17:42Right.
17:43If you over-mix the batter, then they will end up a little bit tough.
17:46I wonder if we're going to see some flipping today.
17:48Oh, wow. We won't know because we're not allowed in, are we?
17:55OK, make the curd.
17:57Mix eggs, sugar, yuzu juice, zest.
18:00I want it to be zesty and zingy and tart, so you don't want to lose the brightness of the fruit.
18:10Just getting the sugar and the eggs and the yuzu juice up to temperature.
18:15Let it zingy.
18:18Oh, I wonder what that's in relation to.
18:21I'm going to say the yuzu curd.
18:25Hola.
18:26Hola.
18:27Oh, sorry. Konnichiwa.
18:28Hey.
18:30Oh, hi gozaimasu.
18:32What's going on, Aisha?
18:33I'm just whisking my curd.
18:35Great.
18:37Haven't you heard?
18:38It is a curd.
18:40Adding gelatin to the curd will ensure it stays firm when layered with the crepes,
18:45allowing it to be rolled up nice and tight.
18:49Transfer curd to chilled tray, cover and set aside in the fridge.
18:52OK, in the fridge to cool.
18:54So I've got my yuzu curd in the fridge, and now we're making the matcha crepes.
19:04To 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.
19:12I'm hoping that's the right consistency, because I've never made crepes before, but I know they need to be thinner than pancakes.
19:23I have done my crepe mixture, so I'm just about to start cooking that.
19:28Right consistency, right heat.
19:33And you get the perfect crepe.
19:36Oh, man.
19:37The first one's always funky.
19:39No one's meant to eat the first pancake.
19:41I 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.
19:52You won't tell them, will you?
19:53No, I need a friend.
19:54I 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.
20:07Black sesame seeds, it's hard to tell when it's cooked.
20:09You 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.
20:20So I'm just doing a lot of sniffing at the moment.
20:29It's like proper chef stuff.
20:31I love it.
20:33Then 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.
20:49We're using baking paper to roll out a log, probably one to one and a half centimetre thick.
20:55The jewel in Rachel's roll is the black sesame log, which acts as the centre to the layers of matcha crepe and yuzu curd.
21:02Cut in half, set aside to cool.
21:04Once it's nice and firm, the bakers will be ready to roll.
21:08What 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.
21:23One, two, three, four, five, six, seven, eight.
21:25Okay.
21:26Okay.
21:27Can I please have the instructions and can I read it?
21:29You don't like it when I read it?
21:30No, I just, I take it in better when I read it myself.
21:33Oh, okay.
21:34I love you though, thank you.
21:35No, no, that's okay.
21:36All right.
21:37I'm happy with that.
21:40So I'm putting the sesame log on the end there and I'm trimming it.
21:45Spread a thin half a centimetre layer of yuzu curd evenly over the surface of the crepes, leaving a two centimetre border.
21:51Getting the right ratio of curd to crepe will mean the roll will hold together.
21:56Oh, my God.
21:57Oh, my God.
21:58In a round circular shape.
22:01Bakers, you have 30 minutes.
22:04Get a move on.
22:06For the matcha cream in a stand mix, I've fitted with a whisk, whisk the cream, icy sugar, match and powder to firm peaks.
22:14In a good matcha cream, I think we're looking for a nice firm cream, especially because this will be piped off.
22:20as decoration, so we want it to be able to hold its own.
22:23You want to be doing your finishing touches.
22:25Piping your matcha cream on top of your crepe.
22:28Be down to the line, but that's okay.
22:30Vanessa loves to move quick.
22:32Where is this?
22:35Matcha cream.
22:37Now, what does this piping tip look like?
22:39One minute left, Bakers.
22:41Let's make it look pretty.
22:42Anyone who has scraps, say, hey, y'all.
22:45Hey, y'all.
22:48Yep, take it.
22:51Just, uh...
22:53My roll is so little.
22:56Final touches, Bakers.
22:59Ten, nine, eight, seven, six, five, four, three, two, one.
23:11Step away from your bakes.
23:12Well done, Bakers.
23:13Well done.
23:14Well done.
23:15Well done.
23:16Well done.
23:17Well done, guys.
23:18Bakers, please bring your crepe rolls to the table.
23:24Set it that way.
23:25Like it's going to help.
23:26What's done, you've done.
23:27This was a difficult challenge, so well done on a great effort.
23:31All right.
23:32Let's start with number one.
23:33Okay.
23:34Well, the baker here has done a great job in trimming their roll.
23:38A nice, generous black sesame seed log there, and the crepe's a really thin.
23:54Let's do it.
24:19The kuzu 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, and 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.
24:58Really tangy, that yuzu curd.
25:01Unfortunately, I was missing the sesame paste.
25:04The crepes are done really well, but it's unfortunate that it hasn't been assembled the way I wanted it.
25:14Let's slice into it.
25:15Okay.
25:16I can see what the baker's done here.
25:30They have almost doubled up some of the crepes, which means you're not getting the right curd to crepe ratio.
25:37So the crepe flavour, the matcha, is overpowering the curd.
25:42On to the next.
25:44Darren, there's only one word I know in Japanese, which is kawaii.
25:49I'm fine.
25:51It means cute.
25:52Oh.
25:55And I'm that too, is it?
25:56Yeah.
25:58Kawaii.
25:59All right, I'm going in, Rachel.
26:01Okay.
26:07The balance of the dessert, there's lots of layers of those crepes and they've been rolled really expertly.
26:19I think a baker could have just added more of that delicious curd.
26:23Number five.
26:26The matcha cream on top is just overwhelming the whole roll.
26:30The curd is super smooth, really has that fresh yuzu flavour.
26:41The construction could have been a little bit tighter.
26:43It's not as round as yours, Rachel, and the cream on top is obviously far too much.
26:49And that doesn't give us the right balance when we're trying to taste it.
26:53Last one.
26:54It 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.
27:04And the curd is really generous.
27:06Yeah, you're probably right.
27:07It could have trimmed both edges.
27:09Let's try it.
27:13What a wonderfully smooth yuzu curd.
27:15I'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 just a little bit more attention to detail.
27:28That's what Japanese cuisine is all about.
27:31The judges will now rank the crepe rolls from sixth place to first.
27:37In sixth place.
27:40We've got this one.
27:41Sorry, Jess.
27:42Jess, your sesame seed paste was missing at this end and the slice we had wasn't constructed tightly.
27:51In fifth place.
27:53Anaban.
27:54Lovely colour in the crepes, but there wasn't enough curd.
27:58In fourth place.
28:00Tatiana.
28:02In third place.
28:05Vanessa.
28:07In second place.
28:10At the end here.
28:12Beth.
28:13Lovely thin crepes.
28:14Just 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.
28:33Well done.
28:35All those years of eating mum's crepes have really paid off.
28:40Never made crepes.
28:42I never rolled crepes like that.
28:43It's a very technical bake today.
28:55Hello bakers and welcome to our final stop in Japan week.
28:59The showstopper.
29:01Today Rachel and Dan would like you to make a double fromage cheesecake.
29:06It's weird.
29:07It's the name of a skateboard trick I've been working on, but I'm sure it's a coincidence.
29:11Double 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 and include textural elements such as sponge, biscuit and jelly.
29:28Judges, any tips for our bakers?
29:30The baked and non-baked layers should be clearly separated, creating beautifully distinct layers.
29:37Your flavours should be light and subtle with the right balance of sweetness.
29:43Bakers, you have four hours to create your showstopping double fromage cheesecakes.
29:47On your marks.
29:49Get set.
29:50Bake.
29:57Oh wait, that's not what I need.
30:01It's Japan week showstopper.
30:03How exciting is this?
30:04Not 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.
30:23Super bright purple.
30:24I'm making some coffee for my soaked sponge layer in the middle of my tiramisu cheesecake.
30:39It's just going to add that little bit of specialness when you eat my cake.
30:43Vanessa's square shaped cheesecake will have a baked chocolate hazelnut layer,
30:48a mascarpone cheese set layer and a coffee soaked sponge to create the tiramisu.
30:52Hello.
30:54Hey.
30:56You know the perfect tiramisu 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 tiramisu,
31:04some people love it really soaked and some people like it quite dry.
31:08You want it soaked enough that you get the flavour, but 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.
31:20Yeah.
31:21I am actually the queen of tiramisu.
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, two judges and two hosts before.
31:35You're going to love it.
31:38All right.
31:40Sponge cake is done.
31:44She's a star.
31:45Okay.
31:46This is a really important part of my bake.
31:50This 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.
32:02The 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.
32:09For my baked cheesecake, I'm replacing my regular sugar with date palm jaggery.
32:16It'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.
32:31Anirabh's Japanese and Indian inspired cheesecake will have a jaggery baked layer and a fennel flavoured set layer, topped with an apricot jelly.
32:42Fennel 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, so 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.
32:57Do you like fennel?
32:58I'm all right.
32:59I love fennel.
33:01So 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.
33:13So I've actually whipped the cheesecake batter a bit more than I normally would to have a bit more aeration in the cheesecake.
33:24Ayesha's taking us to the tropics.
33:26An ube sponge will be topped with a baked mango layer and yuzu jelly, finished with a vanilla set cheesecake.
33:33It's smart that you're adding the vanilla because you have got some really powerful flavours, the yuzu, the mango. So the vanilla will offset that a little bit.
33:44Yeah.
33:45Remember, we want that lovely texture, nothing too grainy.
33:48Yeah.
33:50Okay, so I'm chopping up my dried apples that are going into the baked Japanese cotton cheesecake to give another texture to it.
33:56A cotton cheesecake is a nice, light, fluffy cheesecake, so it should be nice and light and airy.
34:03So hopefully it should taste voila.
34:08Tatiana's apple and cinnamon cheesecake will include an apple and rhubarb jelly between a baked Japanese cotton cheesecake and a cinnamon set cheesecake.
34:18Do you know what I'm worried about? I'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.
34:29Yeah.
34:30And maybe it's more about celebrating the lightness.
34:33We are looking for texture though as well, aren't we?
34:35Yeah.
34:37It's up to you.
34:38So I've got to get cracking to get this baked cheesecake in.
34:41But 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.
34:47Don't go spreading that around.
34:48No time machine.
34:49No time machine.
34:50Good luck.
34:53I was going to put dried apple in, but I'm listening to the judges.
34:56I'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.
35:07I've got my water boiled.
35:11I'm baking the cheesecake in what we call a bain-marie, so a water bath.
35:16It's more of a gentle heat.
35:18We want it to be a wobbly cheesecake.
35:21It 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.
35:34Hot.
35:37Hot.
35:39Oh!
35:40Oh!
35:42There's a dog!
35:44Hi!
35:46There's a doggie!
35:48Hello, doggie!
35:50Hello!
35:51Cute!
35:53Makers, you are halfway!
35:55Oh, I liked the halfway.
35:57It's uncool, right? Like a pro wrestler.
35:58If I pretend they didn't hear you, it doesn't count, right?
36:04With their baked cheesecakes in the oven...
36:07Just gonna turn it around.
36:09..the bakers move on to their cold cheesecakes,
36:12which they will set in the fridge.
36:14I'm selecting my best strawberries for the decorations on top,
36:19and then the others will be made into a puree
36:21for my strawberry-set cheesecake layer.
36:24We'd better try one, hey?
36:28Mmm!
36:30Hoping to romance the judges with champagne and strawberries,
36:33Beth's cheesecake will include a vanilla sponge
36:35and a lemon-baked layer, finished with a champagne jelly.
36:40Aisha, you a strawberry? I'll have a strawberry.
36:43Go for it, sister.
36:45I'm just saying I hope my husband's taking notes.
36:52Today I am giving you an interpretation
36:55of my friend's coffee liqueur cocktail in a cake formation
36:59called the Bobo Special.
37:02I was like, hey, Bo, um, can I make your cocktail into a cheesecake?
37:07He's like, hell yeah!
37:08To keep the judges merry, Jess will lean on the flavours
37:12of Bobo's cocktail.
37:14A coffee liqueur set layer will top a baked rice malt cheesecake,
37:18sandwich between a stout sponge and a spiced rum crème patissière.
37:23I don't think it's that hard doing a show supper.
37:25You reckon?
37:27Mmm.
37:28I'd love to see you on this side of the bench.
37:29All right, I'll show you.
37:30Oh, OK, cool. Come for it.
37:33I can do it from this side of the bench, too.
37:36OK, I've just made my set cheesecake.
37:38So this will go in the fridge to set.
37:50Do you envy your cheesecakes that are chilling in the fridge?
37:53Yeah, because it's nice and cool in there.
37:55Yeah.
37:56Yeah, you know what I'm saying.
37:57As the old saying goes, if you can't stand the heat,
37:59get into the fridge.
38:00Get out of the kitchen.
38:01Well, OK, we've heard different sayings.
38:02Oh, sure.
38:03Bakers, your set cheesecakes have the same amount of time left in the fridge
38:13that I spend standing in front of the fridge.
38:16One hour.
38:17You have one hour.
38:19Oh, my God.
38:20Which fridge should I stand in front of, though?
38:22That fridge or that fridge?
38:24Oh, this is another hour, isn't it?
38:25That fridge or that fridge?
38:27Choosing the fridge.
38:28No, that fridge and I have beef.
38:33I'm just filling in my vanilla set cheesecake.
38:39Oh, no.
38:40I'm going to need more.
38:41That's so annoying.
38:42I just realised I forgot to double that recipe,
38:45and so I've run out.
38:47But I'm just going to set this while at least the sides
38:50will hopefully be set,
38:51and I'll just quickly whip up another batch.
38:53So frustrating.
39:03Happy with her.
39:06I think this is baked well.
39:09I can still see the jiggle,
39:11and I'm smelling the jaggery,
39:12which is exactly what I wanted.
39:14I'm just going to transfer the baked cheesecake layer onto the tray.
39:18It's gorgeous.
39:19It's like...
39:22I can smell the lemon.
39:23It's lovely and light.
39:24I'm very pleased with that.
39:26Oh, bakers, you have 30 minutes left.
39:32Oh.
39:33But isn't it nice to hear it when it's in a beautiful song?
39:38Yeah!
39:42Okay, fair enough.
39:43Thanks, guys.
39:44All right, so I think I can begin to assemble.
39:51I'm starting with my sponge.
39:55And then on top of that, we've got our baked cheesecake.
39:59And then the final layer of the set cheesecake layer,
40:02which is a strawberry mousse layer.
40:04And we're just going to pop that in the freezer
40:06and give it as long as we possibly can.
40:14That's all of my cake elements done,
40:16and then went on to decorations.
40:21I'm jazzing up my hazelnuts.
40:24I'm making them fancy.
40:26I've just got some luster dust.
40:28Voila!
40:30Golden hazelnuts.
40:33Not 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
40:43onto 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,
40:58definitely believe it's me.
41:05Okay.
41:10Bakers, you have 15 minutes left.
41:23All right.
41:29Okay.
41:30Smells amazing, though.
41:31Smells so good.
41:32Really punchy.
41:35I've got it in there,
41:36now I just hope it fills enough.
41:41Pray to the fridge gods.
41:43Makers, 10 minutes to go with your showstoppers.
41:50Oh, Lord, help me.
41:54Oh, thank you, Jesus.
41:55Thank you, Jesus.
42:18One minute left, bakers.
42:20One minute.
42:21One minute.
42:31That was scary.
42:33I don't want to peel it off.
42:3530 seconds, bakers.
42:3730 seconds left.
42:39Oh, my God.
42:41Oh, my God.
42:42Oh, my God.
42:46Looks so much better with the acetate on.
42:4810,
42:4910,
42:509,
42:518,
42:527,
42:536,
42:545,
42:554,
42:563,
42:572,
42:581.
42:59Step away from your cheesecake, bakers.
43:00Well done.
43:01Well done, everyone.
43:04Oh, that looks so amazing.
43:05Oh, my God.
43:06Wow.
43:08Oh, my gosh.
43:10How is it always stressful?
43:12I love the colour of your cheesecake.
43:13It's so bright.
43:14And then you've found a great way of just decorating the top very elegantly.
43:27It looks very professional.
43:28Well, we asked you for a double fromage cheesecake and that's exactly what we've got.
43:29You've split them almost perfectly between the back and the back and the back and the back and the back and the back and the back.
43:34Cheesecake.
43:35Cheesecake.
43:36It's so bright.
43:37And then you've found a great way of just decorating the top very elegantly.
43:40It looks very professional.
43:41Well, we asked you for a double fromage cheesecake and that's exactly what we've got.
43:54You've split them almost perfectly between the baked cheesecake and the set cheesecake.
44:05They're two cheesecake layers, lovely and smooth.
44:09If 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.
44:16The jaggery flavour with the warm caramel notes in the cooked cheesecake is delicious.
44:22I love that.
44:23And then the fennel with the bay leaves in the set cheesecake.
44:26It's just that bit of warmth at the back of the palette.
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.
44:49Oh, look, it's quivering.
44:51That's like my anticipation of getting into this.
44:59See, the strawberry set cheesecake on top is lovely and light.
45:05You can also see that fresh fruit going through it.
45:08The jelly is really nice and thick, but it's not too jellified.
45:12It's got a lovely mouthfeel.
45:14It kind of just melts on your tongue.
45:16To me, the strawberry flavour needed a bit more boost because I was getting a very strong champagne flavour.
45:22That was the bit I liked.
45:26I just thought, because this is really a strawberry cheesecake, I really wanted a very vibrant strawberry flavour and I just wasn't getting that boldness from the strawberry.
45:37I love the drama of your cake.
45:43You know, it is very chic with the way you've sprayed it.
45:46Really beautifully presented.
45:48That dark chocolate cake on the bottom and then you've got that lovely contrast with that cheesecake in the middle there.
46:02It's very dramatic.
46:11No, come on, Darren.
46:12No, I'm just saying.
46:14I love it.
46:15I love the coffee.
46:16I love the chocolate.
46:18That stout.
46:19I've got a bitter palate, so I really enjoy this.
46:21I do question whether it might be too much for other people.
46:25OK.
46:26I love the texture you have in the cake.
46:28It's very smooth.
46:29It's creamy.
46:30There's a denseness to it.
46:33What I think is missing is just a little bit of a crunch just to contrast all that creaminess.
46:42Ayesha, I'm just looking at the side of your cheesecake.
46:45It's not super smooth.
46:46It's tended to dry out a little bit and you do get a bit of a texture.
46:51Ayesha, that yuzu jelly is really bright, zesty.
47:11However, it masks the other flavours of your cake, unfortunately, because it's so powerful.
47:18I'm not getting enough of the mango or the ube.
47:20I think your set cheesecake could have been executed a little bit better.
47:24There's definitely lumps of cheese in there where you haven't beat it smooth.
47:31Tatiana, I love that you thought outside the box and you've done those super thin slices of apple.
47:37It does look messy in a few places.
47:55Tatiana, your flavours, I definitely get it.
47:58That cinnamon, it's a classic partner to apple.
48:01All those layers, a little bit wonky, but you can see the definition there.
48:05I do think the Japanese cotton cheesecake could have been lighter.
48:09It's a little bit on the denser side.
48:11I love how neat it is.
48:15The caramelised coffee bean coats it really well.
48:19I'm excited to try this because you were very confident about your tiramisu earlier when we spoke to you.
48:25Perfect, I can deliver.
48:33That looks awesome inside.
48:42I love this.
48:43I think it's amazing.
48:46The texture inside is really awesome.
48:48I 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, they're very dark.
49:00You've got the mascarpone, which is a wonderful relief.
49:03It's a really well-flavoured cheesecake.
49:06I don't think they're going to ask us, so we should just do it.
49:09Oh, yeah.
49:10It's just so rude.
49:13Yeah, they would just...
49:14Let's try it.
49:15Yeah.
49:16This is your tiramisu.
49:26Yum.
49:29It's so good.
49:30Well done, Vanessa.
49:46Who would like a cup of tea?
49:48Me, please.
49:50Thank you so much.
49:52Japan week.
49:53It was a grand voyage to another country.
49:56All of the challenges really tested our bakers,
49:58and they all really did step up.
50:00So, who did well this week?
50:02Vanessa's showstopper was really delicious.
50:05She's queen of tiramisu, and you can tell.
50:08It was really well-constructed.
50:10All of those nice, neat layers in there.
50:12Texture was phenomenal, and I really loved the flavour as well.
50:15Anaban, that combination of jaggery and fennel,
50:19it's not something I would have immediately thought would work,
50:22but it really did.
50:23Jess, I mean, she'd had an up-and-down week, really,
50:26so she really needed a good showstopper today.
50:29And she absolutely delivered.
50:31I loved that chocolate velvet spray on.
50:33It did show some different technique.
50:35Who are we worried about tonight?
50:37Aisha's signature buns.
50:39They were inconsistently baked.
50:41She didn't have the best day today.
50:42For me, that yuzu flavour was just overpowering the other flavours,
50:47the 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.
50:55Tatiana's layers were a tiny bit uneven.
50:57There was a wave in one of them.
50:59She could have simplified the decoration on her cake.
51:02She had that beautiful apple rose.
51:04That would have been enough.
51:06Who is going to be Starbaker?
51:08I think it's really hard to know.
51:10Yeah, it's tough.
51:12You know, they're all really stepping up.
51:14That's all well and good.
51:16Who will be Starbaker?
51:21I understand.
51:22Great. Thank you.
51:24No problem.
51:26I'm glad he got that.
51:33Bakers, congratulations on an amazing Japan week.
51:42Tonight, I have the fun task of announcing who this week's Starbaker is.
51:46This person is a whirlwind of energy in the kitchen and the first to jump in and help others.
51:52They're generous with their time and with their flavours.
51:56This week's Starbaker is...
51:58Vanessa.
52:00Which means that I have the difficult job of sharing who will be leaving us.
52:16This baker has brought an infinite amount of cheer and positive vibes to the shed.
52:21They have shared their passions and family stories through their bakes and always shoot for perfection.
52:31We are so going to miss...
52:33I've had an amazing time.
52:45It'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.
52:51Well done, Ayesha. You're awesome.
52:55The shed's just not going to be the same without Ayesha.
52:59Not only did she have amazing flavours, really pushed the envelope in terms of creativity.
53:05Congratulations this week's Starbaker, Vanessa.
53:15Vanessa told us she was the queen of the tiramisu and my goodness, she definitely proved herself.
53:21I am like elated, I'm speechless, I'm in disbelief.
53:31I can't believe I'm stopping.
53:33Wah!
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