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02:08Buna devam edelim.
02:10Bu hizmetin anıza.
02:12Sonra, X diferenci viyaz.
02:13Çelik bir sarova.
02:15Başkanım yarasını izlemeliniz.
02:17İlk bir sen Cannasını izlemeye yaitir.
02:19Bir sadova bir s info yapma.
02:23Şarkı belediye bir sonda.
02:24Sade.
02:27Çeviri ve yapsın.
02:29Bir sadova var.
02:31Bir sadova.
02:33Bir sadova.
02:34Bir sadova.
02:3612 drummers drumming.
02:386 geese a-laying.
02:40A partridge in a pear tree.
02:42You have your line.
02:44So what do they need to do with their line judges?
02:46I love this challenge.
02:48We want you to make 12 cupcakes.
02:52So we're looking for a sponge base,
02:54an Italian meringue buttercream
02:56and a decorative element.
02:58They must taste delicious.
03:00It is not style over substance.
03:02We want them to be uniform,
03:04perfectly baked,
03:06also inspired by the line that you chose
03:08and, obviously,
03:10baked with love.
03:12But I have a little secret.
03:14I don't really like cupcakes.
03:16What? I know.
03:18So I want you all to make a cupcake believer out of me.
03:20No small feat.
03:22No pressure, guys.
03:24You have one hour
03:26and 30 minutes.
03:28Off you go.
03:30I'm Team Cupcake all the way.
03:34How about Eva?
03:36Yeah. Team Cupcake.
03:38I pulled out Eleven Pipers Piping.
03:40As a child, I would sing that song.
03:42I'm like, how am I going to make a connection here
03:44between music and what we want to make?
03:46But we're going to figure something out,
03:48really quickly.
03:50We've got the two turtle doves
03:52and we are using the inspiration
03:54of that turtle candy,
03:56which is that pecan,
03:58caramel, and chocolate combination.
04:00We're starting with our signature sour cream white cake.
04:04We've got some ideas for the decor,
04:06but we're focusing on the bake.
04:08First thing is to nail the bake.
04:10Yeah.
04:12Three teaspoons of soda.
04:14That's a lot of soda.
04:16Okay, it's three teaspoons.
04:18Ben and Gabriel.
04:20Hey, Vaughn.
04:21Hi, Vaughn.
04:22My comeback kids.
04:23That's right.
04:24Hopefully not needing a comeback today.
04:25We have eight maids a-milking.
04:27Ben grew up on a farm
04:28where they raised dairy cows.
04:30Oh, cute.
04:31This is a great nod to his childhood.
04:33I love that.
04:34So today we're going to do
04:35my sister's famous coconut cake.
04:37She makes it a lot during the holidays.
04:39We're working more collaboratively today,
04:41so we're going to be doing this
04:42essentially side by side.
04:44Being twins, I think,
04:45is going to be our superpower in this competition.
04:47As long as I have her by my side,
04:49I feel invincible.
04:51We just tend to have that instinct between us,
04:54and I don't think that's something
04:56that the other teams are going to have.
04:58What could go wrong in this challenge?
05:00Well, Italian meringue buttercream
05:01is really tricky, right?
05:03This is kind of embarrassing,
05:04but the first time I made
05:05Italian meringue buttercream,
05:06I cried.
05:07I added the butter,
05:08and it became soup.
05:09Oh, yeah, yeah, yeah.
05:10And my mom was like,
05:11just keep whipping it.
05:12Yeah.
05:13And I did, and it worked,
05:14and I was like,
05:15this is the most gorgeous buttercream,
05:16but you're dealing with temperatures.
05:18You're dealing with hot sugar.
05:19You're stabilizing the meringue.
05:21Yeah.
05:22And it can be really tricky.
05:24That's not the only thing that can go wrong.
05:26What?
05:27Well, they have to get the right sponge
05:28that's going to be able to hold the buttercream,
05:30and they need to make sure
05:31that they bake it quickly enough
05:33and cool it enough
05:34because if you put your buttercream on
05:35when it's warm,
05:37that's just going to melt
05:38and soak through the sponge.
05:39Yeah.
05:41There we go.
05:43Amy, Sally, how are you?
05:45I'm doing great.
05:46How about you?
05:47What's the flavor of your cupcakes?
05:48We drew a partridge in a pear tree.
05:50We're going to make a lemon sponge.
05:52This is a family recipe,
05:53and we're going to try to use some fresh pears
05:55that we're soaking in lemon juice
05:57and sugar right now
05:58to infuse into the buttercream.
06:00Have you made Italian meringue buttercream before?
06:02No.
06:03This is a new one.
06:04Do you feel the pressure
06:06because you have been, like, storming it?
06:09Like, last week you really came out on top, girls.
06:12It's motivational and pressure all at the same time.
06:15Right.
06:16You're so chill.
06:17You're like, it's motivational.
06:18It's a bit of pressure.
06:19Don't take our pulse or heart rate right now
06:21because it would not be good.
06:23So we're making a puto cupcake,
06:30which is actually coconut milk
06:32and glutinous rice flour.
06:33Oh, yum.
06:34We steam it in the oven.
06:35It's chewy like mochi.
06:36So this is sort of a nod to my husband's
06:38Japanese heritage as well.
06:39I love that.
06:40Baking has been a really nice way
06:42for me to connect with my kids.
06:44My oldest son is on the autism spectrum.
06:46We have to make gingerbread cookies
06:47every holiday season.
06:48We do.
06:49He's brought in Uncle James for that as well.
06:52And he reminds us that we did not do it.
06:55He always says, we got grit.
06:57We don't quit.
06:58So we're going to give it our darndest
07:00to make it to the end.
07:02Are those pandan leaves?
07:03These are pandan leaves.
07:04Yes.
07:05And I see jackfruit.
07:06And jackfruit.
07:07So we're going to be infusing those flavors
07:09into our bake.
07:10Oh, yum.
07:11So far, we haven't thrown anything away.
07:13Don't get confident.
07:15I want to do a blend.
07:18of a couple different types of cocoa.
07:21He likes milk chocolate.
07:22I like dark.
07:23I think the two of them need to come together
07:25and have a baby, and it's called a cupcake.
07:27This bake is one I've made many times,
07:30but I have not made cupcakes with this.
07:33So we're going to do coffee flavoring.
07:35So since we're doing chocolate cupcakes,
07:37we thought, nice combo.
07:39I wish people could smell this bowl.
07:41It's really nice.
07:42One hour left.
07:44I'm popping this in.
07:45Hello, my little friends.
07:48Please be good to me.
07:50Go.
07:51Set a timer.
07:52You know, these are not the easiest things to work with.
07:58How's it going?
07:59Good.
08:00And how are you feeling after last week?
08:02We're feeling refreshed, actually.
08:04We had a chance to reset and refocus.
08:06It can be so hard when you can be on the bottom,
08:09but sometimes it can give you a bit of gasoline
08:11to kind of push you along.
08:13The five golden rings is exciting for me
08:14because my husband actually proposed
08:16just a few days before Christmas.
08:18That sounds perfect.
08:19So it's a really special memory for me.
08:21Halfway through.
08:23We completely forgot about the coconut.
08:24Oh, sorry.
08:25Not yet.
08:30I don't know what is going on with these cupcakes.
08:36Hey, Greg, if you'll just...
08:38Yeah.
08:39They didn't rise real good.
08:41They rise and they sunk.
08:44This recipe didn't work.
08:46They sunk.
08:47That's not like us.
08:48We might want to make another batch.
08:50We might need just a minute, okay?
08:52Yeah.
08:53You have 30 minutes left!
08:56What? Half an hour?
08:58So we have our cupcakes now out of the oven cooling
09:01and now we're working on our Italian meringue.
09:04Well, so I need your egg whites.
09:06Egg whites, okay.
09:07Okay.
09:08Just a regular buttercream sort of person.
09:11So, yeah.
09:12I got to get this one down.
09:13I have made an Italian meringue buttercream before.
09:17It can be a bit finicky
09:19because it can go wrong very quickly.
09:21We'll see how this batch goes.
09:24So the timing is critical
09:25because the sugar syrup has to be a certain temperature
09:28and the eggs have to be a certain consistency.
09:31You cannot none this.
09:33This is very exact.
09:35If anything goes wrong,
09:36you have to throw out the batch and you start again
09:38and we don't have time for that.
09:40A little sugar facial.
09:44Medium to stiff peaks here.
09:46240!
09:47We're there.
09:48Alright, bring it on over.
09:49Hey.
09:50I'm coming over, Renee.
09:52Yeah, cool.
09:53You can do it faster than that.
09:5415 minutes left!
09:56Uh-oh.
09:57Come on, next page, next page, next page.
09:59Oh, next page.
10:0012.
10:01Um, butter butter.
10:02455 grams of unsalted butter softened and cubed.
10:05So you want to measure that, please?
10:07I want the texture to be a little more firm
10:10before we add some additional flavorings.
10:12You can also easily mess this up.
10:14So, wish me luck, everyone.
10:17Inside our meringue, we put a little bit of spiced rum
10:19just to zhuzh it up a little bit.
10:26Don't overwhip the meringue.
10:30I don't know what is going on with these cupcakes.
10:33This cake is sinking again.
10:35There's nothing we can do about that.
10:37We'll just fill it with icing.
10:41I don't know what happened here.
10:44Ten minutes left!
10:48We don't have a picture on my dog,
10:50so we're just imagining how to put it together.
10:53That one kind of looks like a chicken.
10:56I'm making little drums out of marshmallows.
10:58Oh, how cute!
11:00I was a drummer when I was a kid.
11:02You were!
11:03Yeah!
11:04It's like the drum chose you.
11:07I think they look pretty good, actually.
11:09I've never seen anything like this before.
11:11So, I think the novelty alone,
11:14people should recognize.
11:18And then you're just going to dip them in chocolate?
11:19Yeah.
11:21Vaughn did say he doesn't like cupcakes.
11:24Does that make you guys nervous at all?
11:26Yes.
11:27I think we might be able to convince him to come to our side
11:29and love cupcakes.
11:30Okay.
11:31Who doesn't love cupcakes?
11:32Fingers crossed.
11:35Why is it all coming down?
11:38Is that it's a little too soft?
11:41A little too soft, I think.
11:44I think you might have overdid it.
11:46That's what I was telling you.
11:48It's got to hold its consistency.
11:50Don't over-frost it, please.
11:52A little stressful right now.
11:56It's split.
11:58Oop!
12:00Okay, put it back in, put it back in.
12:01I think you've kind of dropped the ball with the flavor.
12:04That was a little traumatizing.
12:05Five minutes left!
12:15I've got a really shaky hand right now because we are doing this as quickly as we possibly can.
12:22I'm trying to keep the finesse.
12:24Okay, look, we're just going to do this.
12:26There you go.
12:27That's what we need in the middle of each one, okay?
12:29I can do that.
12:30We are just going to fill the cupcake with buttercream because this challenge is more about day four than flavor.
12:41The quickest and fastest way to move is together.
12:43So this was actually kind of fun.
12:46Oh, he needs ears.
12:48He needs ears, too.
12:49I'm just going to spray our little pears.
12:50Nothing like glitz and glamour.
12:53Like, hustle and eat.
12:54Okay.
12:56One minute left!
12:58One minute?
12:59One minute left!
13:00Okay.
13:01Let's get those drummers drumming and those pipers piping!
13:04That's us.
13:05The pipers are piping!
13:06The pipers are piping.
13:08You can't drum without sticks.
13:1060 seconds.
13:13I don't know why I'm making those sound effects.
13:16Wait, wait.
13:20Prettiest guys on top.
13:22Time's up!
13:25Mommy, time's up!
13:27Hey!
13:30They're cute!
13:32We did that, so good job, Mom.
13:34Hope they like it.
13:35Yep.
13:39Gabrielle and Ben, please tell the judges about your cupcakes.
13:43So we pulled eight maids a-milking, so we wanted to really milk this challenge for you.
13:48I particularly like this one who's got cross-eyed.
13:51Yeah.
13:52But I think you really captured the message of maids a-milking.
13:55Yes!
13:56They are so stinkin' cute.
13:58Can I just say, holiday classic round, you have a finished product.
14:05Me too!
14:07I can taste bicarbonate soda.
14:09I think you might have put too much baking soda in the sponge, but I do think that your icing is quite delicious.
14:15The only thing is that little tiny bit of metallic taste.
14:18I think they look like little drums, so I quite like that.
14:24From afar, I'm like, yes! And then I get up a little closer, I wish there was a tiny bit more finesse.
14:30Mm.
14:32Your buttercream is delicious.
14:35Yes.
14:36Thank you.
14:37You've struggled with your cake mix.
14:39Okay.
14:40It's a little bit slightly eggy, and it's a little bit dense.
14:42Okay.
14:44Today we made for you five golden coconut rings.
14:48Should we try them?
14:49Let's go for them.
14:54Your sponge is perfectly baked. It's beautiful.
14:57Your vanilla buttercream is really delicious.
14:59I absolutely love the coconut on the outside, because it gives texture.
15:04Technically, aesthetically, wonderful.
15:07My ladies are back.
15:09They're back.
15:11Mm.
15:12Mm.
15:13Oh my gosh.
15:14Carrots all over my face.
15:20Now, I know that your cake sunk a little bit, right?
15:23Yeah.
15:24It did.
15:25It did.
15:26What do you think happened there?
15:27It's a family recipe, and I had not tested it.
15:31So I think they look beautiful, but there really is very little cake in it.
15:36Yes, we did.
15:37But I've got some to try.
15:38The butter icing is really silky smooth, but there's not a huge amount of flavor coming from it.
15:43I think you've kind of dropped the ball with the flavor and with the sponge.
15:48We know you know how to do the aesthetics super, super well.
15:51Mm-hmm.
15:52What can you do to really push yourself with those flavors?
15:55We pulled out of the hat six Gisa Lang.
15:59So we have chocolate cupcakes with chocolate-dipped strawberries for our eggs in our nests.
16:04Well, I like the look of the nest. That was very clever.
16:07I kind of wish that the eggs were, like, fully dipped so it looked like a whole egg.
16:11Yeah.
16:12But I do think that your sponge is lovely. It's really soft, it's really moist, and it's got a great kind of chocolatey flavor.
16:18They're gorgeous, and I do agree that the sponge is really, really nice. And you did a good job technically with the frosting.
16:24Thank you.
16:26Mmm.
16:27You keep eating it. That's a good sign.
16:30We have a spiced pecan cupcake with a chocolate Italian meringue with a little bit of spicy rum.
16:37It's split. Often when you're working with this type of buttercream, you can save it. Keep spinning it.
16:43Just keep letting it go.
16:44Because it's gonna come back together.
16:46Okay.
16:47I clearly can see that they're doves, which I really like.
16:49Yeah.
16:52It's a little drier than I would want it to be.
16:55Okay.
16:56I do think the flavors are nice in there.
16:57I was a little worried about the chocolate buttercream because it looks a little gray.
17:01Okay.
17:02But it actually does have that nice little chocolatey flavor.
17:06They look a little rustic.
17:07Yeah.
17:08I think I struggle to see them as a pipe.
17:11Yeah.
17:12And then also with the leaves on the side, it doubly kind of confuses it.
17:18The mochi cake itself is super nice.
17:22Yeah.
17:23I kind of wish there was a tart element in there to cut through some of that sweetness.
17:30Mm-hmm.
17:31It's really innovative to think outside the box of what a cupcake could be, but the appearance
17:35could be a bit more fitting to the line in the carol.
17:42Well done.
17:43You survived the holiday classic challenge.
17:47So judges, what did you think of their cupcakes?
17:50I don't necessarily know if cupcakes will be my favorite sweet of all time, but I did enjoy
17:57them.
17:58The two teams that we thought really excelled today were Susan and Salmon and Rene and Sade.
18:11The concept was really good and your bake of your cupcakes was also really excellent.
18:17Now there were some teams that had a tougher time than others.
18:22Amy and Sally.
18:24While they look so beautiful, really on the inside, they were pretty much just frosting.
18:32Rosa and Rosanna, your buttercream was split.
18:36And Marco and Steven, I want you to engineer that sponge a little bit more and work on the finesse.
18:48So let's head back to the den and we'll see you back in here for the ultimate festive bake challenge.
18:55Thank you.
18:58Sylvan said, my ladies are back and we can get back to where we would like to be in this competition, which is at the top.
19:08It was not our best bake.
19:09We have another challenge today and I've just got to put what's happened behind us.
19:14She and I are not as known for our aesthetics.
19:17Yeah.
19:18But it seemed that they liked the flavors and so that's important to us.
19:21This is our first time, you know, in the bottom three.
19:25I knew it was coming because the skill was the buttercream.
19:29We added a little bit of rum to it.
19:31So I think that's when it split is when we added the rum.
19:34Do you think the alcohol and the rum hit something?
19:36Yes, that's what happened.
19:37It's the finding that balance between like being ambitious versus being safe.
19:41This is the first time for us being in the bottom.
19:43It's a little uneasy, but I feel that we can pull it out.
19:48We're not going home.
19:49No.
19:50Just go ahead and just pull it apart.
19:51I don't understand how you want it.
19:52You guys are going to have another rustic one?
19:54We hope not too rustic.
19:55I think that's my favorite thing that I've eaten so far on this show.
20:06Okay, so now it's time for your ultimate festive bake challenge.
20:10Judges, what would you like them to make?
20:13Hmm.
20:14Today, we would like for you to make a holiday trifle.
20:19Trifle for me is an absolute wow dish at Christmas.
20:24And you want it big, bold, and beautiful.
20:27So your trifle needs to be six layers.
20:30Traditionally, it's custard, cream, jelly, and sponge.
20:34But you can really push the boundaries here.
20:36We wanted to have a beautiful decorative finish.
20:39Now, seeing as today's theme is the 12 days of Christmas,
20:43we want you to incorporate 12 different elements.
20:47So what you guys are saying, this is no trifling matter.
20:52You have two hours for this challenge. Off you go.
20:57So I should start with my oranges.
21:03I'm going to go grab a couple things from back here.
21:06Okay.
21:07Please be careful.
21:08I will.
21:09I've made trifles before, but I live in a studio apartment,
21:13which means I can only have no more than two people in my apartment anytime.
21:17So there's no need for trifle unless I force feed my two friends a whole bowl
21:22that's meant for probably 10 to 12 people.
21:26We're doing one of my family's favorites in here, which is apple crisp.
21:29And it's actually an Amish apple crisp.
21:32A little nod to my Amish grandma.
21:36It's got vanilla pudding, cinnamon sponge, the homemade caramel sauce.
21:42I feel like this dish we've created is very much like a hug in a bowl.
21:46Yeah.
21:47So I'm hoping that's how they'll feel.
21:48It tastes like home.
21:49It really does.
21:50So we listened to the judges and their critiques about our sponge being a little bit too condensed.
21:57This one is actually a very fluffy sponge.
21:59Lots of air bubbles in it, so it should lift and rise and give them what they're asking us for.
22:05To avoid a soggy mess, baked elements need to be cooked and chilled before they're added to the trifle.
22:11It smells like coconut.
22:14You guys look like you're busy, busy, busy.
22:17We are.
22:18So what are going to be the main flavors?
22:19It's essentially mango, lime, and coconut.
22:22Very reminiscent of things that we like to eat around Christmas time.
22:25One of the sponges will be babinka, which is a Filipino rice-based cake baked in banana leaves.
22:32And then there's also a creme fraiche and coconut pound cake, lime curd, and polveron on top.
22:38And how will your layers be? Nice and clean?
22:41Yes.
22:42We're going to do our best for that.
22:44We're going to aim for pristine today.
22:46Yes.
22:48What we have here is Iranian saffron.
22:50It's the basis of Iranian cuisine.
22:52The saffron is the star of the show.
22:54It gives us the flavor, the scent, the color.
22:57It's really light, floral, delicate flavor.
23:00I see lots of different ingredients this time around.
23:04Yeah.
23:05That's what trifles are all about.
23:06Yes.
23:07You know, you can turn a trifle into anything you want.
23:10Trifles shouldn't just be vanilla on vanilla.
23:15Yes.
23:16And I feel like we've been getting a lot of vanilla recently.
23:18Yes.
23:19I want flavor.
23:21What else could possibly go wrong with a trifle?
23:24If you don't cook your custard out enough, it will be watery and wet.
23:28If you put it in when it's too warm, it will make everything else get muddled and soggy.
23:33We want to see clean lines.
23:35And with clean lines comes organization and good time management.
23:38And we know that's the Achilles heel of nearly everyone here.
23:42Yes.
23:43The recipe we're using to kind of base our whole trifle around comes from Salman's grandmother.
23:49We call her Sidi Jun, which is Sidi Deer in Farsi.
23:53She has a really lovely orange cake.
23:55To pair it, we came up with our own custard, which is inspired by Iranian sholezard, which is a rice saffron pudding.
24:05We're using an orange cake.
24:07We have some fresh fruit we're putting into a gelatin layer.
24:10And then it's rose water and orange blossom.
24:12Mascarpone.
24:13She hand wrote us her recipe, so we get that in Farsi with her beautiful handwriting.
24:19My grandma's always bringing that whenever we have a family dinner party.
24:23The flavors in our trifle today are inspired by my granny's ambrosia.
24:28It's a salad comprised of usually fruit, nuts, cream.
24:32I love ambrosia salad.
24:33Oh, awesome.
24:34We would eat it all the time growing up.
24:36That ambrosia is what we're trying to recreate into a trifle.
24:41We have vanilla custard, an amaretto cream, pecan crumble, and there's angel food cake.
24:49Earlier today was kind of the first time that y'all have fumbled a little bit in this competition.
24:54Yeah.
24:55How are you feeling about everything?
24:57I'm feeling better.
24:58I'm feeling better.
24:59Yeah, better.
25:00I mean, we learned a lot from what y'all gave us feedback on.
25:03To really focus on flavor, not just aesthetics.
25:06So we're working on that right now.
25:08Hello there.
25:09How are you?
25:10Oh my goodness.
25:11There's so much on your bench here.
25:12You guys are busy.
25:13We're busy bees.
25:14Yes.
25:15What's the main flavor kind of profile of us?
25:16Bourbon.
25:17Darlene, we are from Kentucky, the bourbon capital of the country.
25:21So we are bringing you a taste of our home state.
25:27The trifle is infused in bourbon.
25:30It is bourbon sponge.
25:31The front of it is a state of Kentucky in blue with blueberries.
25:36And you get my great-grandmother's bourbon balls.
25:39We have been together.
25:42It will be 40 years next year.
25:45It's been quite a ride.
25:47It's been loads of fun.
25:48I knew in probably the first few seconds I was going to spend the rest of my life with him.
25:56It was one of those things.
25:58Ditto.
25:59He'll say different.
26:00Ditto.
26:01Ditto.
26:02If you've ever had an old-fashioned cocktail.
26:04I love old-fashioned.
26:05So the pairing of the bourbon, the citrus.
26:07Wow.
26:08You'll love it.
26:09If we don't have trifle in Italy, we have something similar called tiramisu,
26:14which is layers of the savoyardi cookies, coffee, and cream.
26:18So we wanted to do an American-Italian mashup.
26:22We are making an Italian sponge cake, but also our own savoyardi cookies as the two cake bases.
26:28We'll be having swan pâtissu on top.
26:30And then we're incorporating marscapone creams, sabayone cream, and fresh figs.
26:35For the last 31 years, I've lived at home, and we cook together every day.
26:40When I had moved out of the house right after I got married, you know, the rule was,
26:44oh, you know, we're not going to see you for a little bit, and that did not happen.
26:48You know, at times, there may be a tear or two.
26:50Right.
26:51But only because there's so much, like, intention and love that are in these bakes.
26:57We're looking good.
26:59There we go.
27:01So now I can just take a little cool in the refrigerator.
27:06That looks like a cake.
27:07Awesome.
27:14There we go.
27:15Clean.
27:16Where do you want it?
27:17That's what we like to see.
27:19Oh!
27:20Ah!
27:21Maybe not clean.
27:23Okay, put it back in.
27:25Put it back in.
27:26Oh, my God.
27:27Oh, yeah.
27:28That definitely needs to go back in.
27:29Okay.
27:30Open up the oven.
27:31Got it.
27:32All right.
27:33That was a little traumatizing.
27:35This is like a rice cooker or a pressure cooker.
27:37All the bubbles are bubbling up.
27:38I can see you've poured yourself completely into this one.
27:42And the team that leaves this week is...
27:45You have 30 minutes left.
27:55Oh, wow.
27:56I have no idea.
27:57Okay, break it up.
27:58Break it up.
27:59Don't worry.
28:00Oh, my gosh.
28:01We're gonna spoon it out.
28:02I think we'll be okay.
28:03I don't really know.
28:04We'll see.
28:05We'll see.
28:06We'll hope and pray.
28:07This is gonna get broken apart anyway, so that's why I'm spooning it out.
28:10And I also need to just, like, get it cool quickly.
28:14It's gonna kind of be rustic anyway when we pop it.
28:16You guys are gonna have another rustic one?
28:18It's a rustic Christmas.
28:19We hope not too rustic.
28:20So they want you to add that finesse.
28:23That's what they're really looking for with you guys.
28:26Okay.
28:27Okay?
28:28If you guys really focus on the presentation...
28:29Okay.
28:30I have a feeling it'll be wonderful.
28:35Oh, I think we've got a custard.
28:37What do you think?
28:38Look.
28:39Ooh.
28:42We wanted to make sure we were incorporating flavors that you might see during the holidays.
28:46My aunts especially tend to make peach cobbler, which is one of my favorites.
28:50At the base, we're gonna have a pound cake.
28:52On top of that, we're gonna have a bourbon syrup, a vanilla custard, peach whipped cream,
28:58and then sprinkling that bourbon sauce on the top as well, because we know Von really loves his bourbon.
29:03I am working on the rice saffron custard.
29:07So, actually, this custard, unfortunately, is Chola Zard.
29:10Zard means yellow.
29:11So, if it's not yellow, you didn't put enough saffron.
29:17Smells good.
29:18My workout in today, girlfriend.
29:21Woo!
29:22Beautiful.
29:23Okay, so what are you making there?
29:25So, now I'm making the zambayone.
29:26Zambayone is like a sweet cream dessert that is made with marsala wine, sugar, and eggs.
29:33Italian food, you can't ever go wrong.
29:35It's obviously delicious.
29:36I know.
29:37I know.
29:38Come on.
29:39Yes, it's Italian.
29:40It's Italian.
29:41It's gotta be a certain consistency.
29:47One, two.
29:49Oh, okay.
29:50Oh, stop.
29:51Have you ever had divinity before?
29:56No, what's divinity?
29:57Divinity, it's like a nougat.
29:59Ooh.
30:00Yeah, it's a very southern thing.
30:01My grandmother used to make it.
30:03Is it like a marshmallow?
30:04A little bit.
30:05Yeah, a little bit.
30:06Yes, very similar.
30:07And we will have the state of Kentucky in this cake.
30:10This is the shape of Kentucky, colored in Kentucky blue.
30:14We wanted to share a piece of home with everyone here.
30:17Kind of what our story is with moving from Ohio to Kentucky.
30:20And kind of embracing the culture.
30:23Fifteen minutes!
30:25Do you need something with the mangoes?
30:27Oh, my God.
30:28Yeah, I forgot about that.
30:29Oh, my gosh.
30:30Oh, my gosh.
30:31It's okay.
30:32Don't freak out.
30:33It's fine.
30:34We will somehow pull it together.
30:42You need a minute?
30:44A little stressful right now.
30:45We got a lot of elements.
30:47We got this.
30:48It's all good.
30:51Okay.
30:52Rosa, Rosanna.
30:53Are you feeling the pressure after this morning?
30:56Yes.
30:57This is like a rice cooker or pressure cooker.
30:59Yeah, yeah.
31:00This is exactly what it feels right now.
31:01All the bubbles are bubbling up.
31:02Right.
31:03We're just trying to make a comeback.
31:05I think you're a very resilient person.
31:07Thank you.
31:11There's just ten minutes left to assemble and decorate.
31:14I am actually working on my great-grandmother's bourbon balls.
31:19So, enough for the trifle and enough for me for later on today.
31:23You just pop them in, and after a little while, you're very, very happy.
31:30Traditionally, in the tiramisu, you soak it.
31:32This is espresso and amaretto.
31:33I'm making the swans.
31:36They're swimming.
31:38Five minutes left!
31:42Trying to make them all look kind of the same from the outside.
31:44Beautiful.
31:47Watch your fingers.
31:48Okay, we have four minutes.
31:49Go.
31:50They don't have to be touching, because we want the judges to see the layers in between.
31:52Just go ahead and just pull it apart and just shred it.
31:54Take this out?
31:55Yeah, just take it all out.
31:56I don't understand how you want it.
31:57Okay, then you have to watch that.
31:58Please cook it down.
31:59Yeah, you're going to have to cook it out.
32:00Yeah, let me deal with that for you.
32:01Tell me how you want it, because I don't know.
32:02Okay.
32:03Layers should be distinct and hold their shape, not bleed into each other or collapse.
32:10Hopefully we don't get dinged for not being able to see all six.
32:12I think you can see six.
32:13It probably depends on where you're looking.
32:15Okay.
32:16So good.
32:17There's Kentucky.
32:18They said give them layers, so we'll give them layers.
32:25One minute left.
32:27Stand back.
32:28It's going to be hot.
32:33Yeah, just go.
32:34It was supposed to be a little bit like, you know, this, but not like this.
32:40Do you want a drizzle?
32:41If we had a little bit more time, it could be a little bit more elegant about it.
32:46Five, five, five, five, five.
32:52Time's up.
32:53Don't be trifling.
32:57I just hope it tastes good.
32:59We finished.
33:02Oh my God.
33:06Rosa and Rosanna, you're up.
33:09So today we have the seven swans a-swimming trifle.
33:14I love the coffee notes that go through there.
33:17I think it's very, very delicious.
33:19The figs, they look really good, but flavor-wise, they wouldn't be adding much to it.
33:24Your shoe is good.
33:25I think it could be a little crispier in spots, but I love the balance of flavor.
33:31Good job.
33:32Gabriel and Ben, you're up.
33:34So we have made a Merry Amish Apple Christmas.
33:39Now the pieces of apple are very nice, and your sponge is lovely.
33:43I think your custard, we need more of it, because there's so much cake, but there's very little moisture.
33:49Apples and cinnamon, very traditional, but what can you do to really push yourself to think a little bit more creatively with your flavor profiles?
33:59This trifle was inspired by a family reunion to the Philippines.
34:03We wanted to bring all the flavors and everything about that trip into this trifle.
34:07I do know that it was a little haphazard how this was strewn on top.
34:13It was at the 11th hour.
34:14Yeah.
34:15We thought there wasn't going to be a trifle.
34:17We've got the banana leaf at the bottom.
34:19You're not meant to eat that.
34:20Of course not.
34:21Okay.
34:23I can't taste all of the elements.
34:25They're kind of mixed together, but there's good moisture throughout.
34:29My critique was that I would want texture from this, other than from the babinka, because, you know, that's gorgeous.
34:36Thank you, guys.
34:37Thank you.
34:38Today we've made for you a sweet southern peach trifle.
34:42I would have preferred if you had just cleaner lines.
34:45Could definitely have looked more elegant.
34:47Your roasted peaches are lovely.
34:52Your kind of peaches on top, they're not as delicious, so they really needed that cooking.
34:57Trifles, to me, can just be so rich.
34:59What is that thing that's going to add a little bit of brightness?
35:02But I love the bourbon.
35:04Our trifle is inspired by my mother.
35:08Our children call her Granny.
35:10She made ambrosia every year at Christmas.
35:12I love the look of this.
35:14I think this is so retro, cool.
35:18I want to make this.
35:19Wow, what a compliment.
35:21Yeah.
35:22And the layers are really good.
35:27Bravo.
35:28That was really good.
35:30Thank you.
35:31There's texture, there's balance, there's distinct flavors that also work super well together.
35:38I think that's my favorite thing that I've eaten so far on this show.
35:41Wow.
35:42I think what makes this trifle really work is that I can taste each layer.
35:48Every element eats nice on its own, but delicious together.
35:52And these cherries.
35:56They're so cute.
35:58Amazing job, ladies.
35:59Thank you.
36:01This trifle represents a lot about us living in a new state.
36:04It is flavored as a cocktail.
36:08So it's an old-fashioned because we're old-fashioned kind of guys.
36:12So on the very top of it are my great-grandmother's bourbon balls.
36:18I feel emotional listening to you because both of you are looking at your trifle like it is the best thing that you've ever created.
36:26I can see your pride.
36:27I can see your pride.
36:29I can see you've poured yourself completely into this one.
36:33There's a lovely kickoff bourbon in that.
36:37It's really balanced with the nuts and the cocoa.
36:40I might need that bourbon ball recipe.
36:43And the divinity is really good, too.
36:44You've taken all the feedback and you've just come back with a bit of a masterpiece, so well done.
36:51Thank you.
36:53Yeah, I'm going to try to talk without getting too emotional, but my boyfriend is from Kentucky.
36:59And being gay and from the south is something that is just really, really tough.
37:06Bourbon balls and divinity, things that I made with my grandma every year at Christmas.
37:11I just look at this and I see my past and I see my future.
37:15And I just want to thank you, too, for being people who help pioneer for future generations.
37:23I think you have knocked it out of the park here today, guys. Well done.
37:26Thank you.
37:28We present to you our saffron trifle, inspired by my grandma, Citi June.
37:35It's like something from a magazine. It's really beautiful.
37:37Thank you.
37:38You have a beautiful light sponge. There is lovely acidity from your fruit.
37:42But actually, I think it could take a little bit more sweetness.
37:46The flavors are so, like, hit you over the face, but in the best way possible.
37:51I really, really, really love the saffron elements of it. It's really, really good.
37:57Oh, thank you. Thank you.
37:59Wow. You guys have a really hard decision.
38:02Yeah.
38:03We put our heart and soul into it. That's what's hard.
38:07Yeah. Fingers crossed there is some grace and we can go for another week, which I would love.
38:13Yeah. Fingers crossed.
38:14I got to try ambrosia. I don't think I've ever had it before.
38:19I honestly almost cried. I thought, oh, they like it. And I mean, I thought, get a hold yourself, girl.
38:25In my heart, I thought about my mom.
38:28How did you feel about your feedback?
38:31I felt heard.
38:33Yeah.
38:34We do not have the traditional Americana family dynamic.
38:39Uh-huh.
38:40And they understood that in the South, being gay is not easy.
38:46It truly touched my heart.
38:48You guys have some work to do. Who do you think did really well this week?
39:00I think that there's been a real flip from the cupcake challenge to the trifle challenge still.
39:06I think the people who really did very well in the cupcake challenge didn't necessarily all do well in the trifle challenge.
39:13And those who did bad in the cupcake challenge seem to kind of do well in the trifle challenge.
39:16So, what are you thinking?
39:18Sally and Amy completely redeemed themselves, produced one of my favorite things that I've eaten on the show.
39:25Susan and Saman excelled at the cupcake, and also their trifle was so good.
39:33Who do you think struggled this week?
39:35I think Rene and Sade did such a fantastic job in the cupcake challenge, but their trifle needed a bit of work.
39:42They do so good in one and then the other. That seems to be kind of a common theme with a lot of these teams.
39:48I know. With a lot of these teams.
39:49Yeah, you never know.
39:51James and Karen really missed the connection with the 12 Days of Christmas, and there wasn't enough really different elements in their trifle.
40:00Rosa and Rosanna started off so strong in the beginning of this competition, and they're finding themselves in the bottom.
40:07What do you think is happening?
40:09This is a journey. It's just scary that, you know, when it happens again, they could have to go home.
40:15Well, you have to send someone home, guys.
40:17No, I know.
40:18Well, I'm finishing my tea first.
40:19Okay, okay.
40:20I might spike mine with some of that bourbon that's out there.
40:22I hope you guys are extremely proud of yourselves because you all did an amazing job today, and it was really hard for the judges to decide which team is going home.
40:40So I have to ask, which team excelled today?
40:46So the team that we felt really represented themselves the best for our Cupcake Challenge and for our Trifle Challenge was Susan and Salmon.
40:59Wow.
41:06You really excelled when it came to showing us that you are now becoming very confident bakers.
41:11It was good use of flavor and some really beautiful presentation.
41:14Well done.
41:16Proud to make my grandma, CD June, proud of that.
41:18We did the family justice.
41:19We did the family justice, yeah.
41:20We can still stay in the family.
41:21They'll be happy for us.
41:22Rania flavors are always a winner.
41:24Vaughn, which team struggled today?
41:27Rosa and Rosanna, maybe your confidence was a little bit shaken this week.
41:33It came down to the Italian meringue being split and a little flat.
41:41James and Karen, there was timing challenges, and that led to challenges with finesse.
41:49We just want the execution to match the brilliant ideation.
41:54Sadly, one team has to leave us today.
41:59And the team that leaves this week is...
42:04James and Karen.
42:09Please hang up your aprons.
42:13Although it was their time to go home, when I've watched James and Karen cook together and work together, it's just a joy.
42:26We have to judge good versus great.
42:29And it's becoming tougher because they're only getting better.
42:33I couldn't have done this with anyone else.
42:36We did ourselves proud.
42:37I think we did our families proud, our cultures proud.
42:42This was a capital C challenge.
42:44Yeah.
42:45Truly.
42:46Every minute and second here was fantastic.
42:48I think our friends will be happy to eat whatever we make now because they know that we can make.
42:53Thank you.
42:54Thank you.
43:23Thank you.
43:24Thank you.
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