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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.
00:19All right. 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, because precision is everything in Japanese cooking.
01:14Crepes 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 lost it all.
01:29We alone.
01:30Four seven tickets.
01:31This is a little over there.
01:32And it.
01:33I can't believe I found his sticks in ice.
01:35You're having a cookie for wings.
01:36You're having a cookie.
01:37Don't change me.
01:38You can't keepeiang.
01:39I can't believe I've got his six eyes, I love it.
01:59I've got my Japan kimono kind of style shirt on today just to get into the spirit.
02:04I 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 shokupan buns.
02:27Shokupan 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,
02:36I never knew what love was until we met.
02:41It's nice.
02:43They can be any flavour you like, sweet or savoury, but they must be identical and delicious.
02:49Bakers you have two hours to create your signature shokupan buns.
02:53On 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 tangzhong paste.
03:10It's literally like a sponge so you will get that almost like eating cloud in your mouth.
03:15Perfect shokupan bun should be nice and golden brown.
03:18Bakers need to use the tangzhong method of hydrating the flour with milk.
03:23Which means when I tear them 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.
03:38Perfecting 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 test.
03:51Getting the windowpane helps when you're kneading it.
03:54The texture is what it's supposed to be.
03:56I'm happy with that.
03:57That's beautiful.
03:58That's really well developed.
03:59Hey.
04:00Ooh, I love the smell of pandan.
04:08Hello.
04:09Hello, Aisha.
04:10Hiya.
04:11That's a shocking colour for your shokupan buns.
04:14It really is, isn't it?
04:16Aisha will soften the shock with a vanilla custard and coconut frangipan inside her pandan shokupan buns,
04:23shaped in a braided twist.
04:25You just have to watch out with the braiding,
04:28that you get that uniform shape.
04:30Yes.
04:31Yeah.
04:32Because shokupan is a high-hydration dough, so it's very sticky.
04:35Yeah.
04:36So it's hard to handle, especially when you're doing small little braids.
04:38I 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.
04:47What will they be like?
04:49Yeah.
04:50Okay, so I've just kneaded my dough and I'm gonna 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
05:12for it to rise really fast.
05:14Anuban will fill his knot style shokupan buns with goji berries soaked in sake and finish them
05:21with a brown butter and peanut drizzle.
05:23Sake.
05:24I like it.
05:25Heaven.
05:26Beautiful, beautiful, beautiful.
05:28My grandmother used to have this beautiful pink rose vine climbing over her front entrance
05:35of her house.
05:36And she used to make incredible things.
05:37And those are the sweetest memories for me.
05:38So I'm starting on my raspberry and rose petal jam.
05:43Tatiana will give a nod to her nana, filling her rose shaped shokupan buns with a raspberry
05:50and rose jam and cheesecake filling.
05:52Hiding yet more flavours to your shokupan, huh?
05:53Yeah, just a bit of orange just to give a little bit of zestiness to it.
05:54I find that for zestiness you truly can't beat zest.
05:55That's right.
05:56When I was in a place called Miyajima, in a friend of mine, I was in a place called Miyajima
06:01and I was in a place called Miyajima, in a village of my darling and I just went home
06:07and I said, I was like, I'm going to give you some of my sweetest memories for me.
06:10So I'm starting on my raspberry and rose petal jam.
06:13Tatiana will give a nod to her nana, filling her rose shaped shokupan buns with a raspberry
06:17and rose jam and cheesecake filling.
06:19Hiding yet more flavours to your shokupan, huh?
06:22Yeah, just a bit of orange just to give a little bit of zestiness to it.
06:24When I was in a place called Miyajima in Japan,
06:26I had a honeydew drink there and it was mind-blowing.
06:31It was full of flavour, it was delicious.
06:34So on the stove at the moment, I've got my honeydew custard.
06:38Smells honeydew-y.
06:42Recreating the drinking dough,
06:44Vanessa's shokupan buns will be filled
06:46with a honeydew custard and coconut frangipan,
06:49shaped 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, it goes really well.
06:59Free for thought, I love it.
07:02Holy dooly.
07:03Bakers, you are rising to the occasion.
07:05I hope your buns are too.
07:07You have one hour left.
07:09I just got that.
07:12Yeah.
07:14That is crazy.
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.
07:24Just as graceful.
07:27With their doughs proved,
07:29the bakers can now start shaping and filling their shokupan buns.
07:32So 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.
07:42Beth's mini loaf shaped shokupan 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.
07:53Oh, I'm part of a team.
07:55You're part of the coriander team.
07:56The coriander team.
07:57I've heard about the coriander team, but I didn't think we spoke about it in public.
08:00Move quick.
08:02I love a good pistachio chocolate.
08:07Yeah, 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
08:17a braided twist.
08:18Darren 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.
08:27And that's the worst.
08:28Put a bit of egg wash so it glues it.
08:32It'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.
08:47No time to laugh, too busy panic-baking.
08:51I'm going to do a quick egg wash and then you go in in the oven.
08:55Hey, these are going in.
08:57Okay.
08:58Whoops.
08:59Now we whoop, wait and we pray.
09:05Darren said to me some pickled melon might be nice, so I'm taking his advice and hopefully
09:15it adds to the honeydew flavour.
09:22Mmm, delish.
09:27One minute, bakers.
09:28You have one minute left.
09:30They're coming out.
09:32Oh my gosh.
09:34Holy cannolis.
09:36They're...
09:38It's a big, giant chocobun buns.
09:43Wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow.
09:46Does that look like enough?
09:48Final touches, bakers.
09:49Let's get those buns on the plates.
09:51It's all fluffed up.
09:5410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:07Step away from your buns.
10:09Well done, Vegas.
10:11Holy moly.
10:14They look beautiful.
10:16They look amazing.
10:18I'm happy with them.
10:24Hiya.
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.
10:49You have, like, the chocolate running through, like, veins.
10:53You get that wonderful richness of the chocolate
10:56and you get that lovely crunch of the pistachio.
10:59Yeah.
11:00Here, the bread, it's nice and light and fluffy on the interior
11:03and really great textured aeration inside.
11:07Thanks, guys.
11:10There is an unevenness in your buns.
11:13I think you made it difficult for yourself
11:15because you decided to twist it and knot it,
11:18which makes it really hard to get that beautiful, even bake.
11:22OK.
11:31The 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.
11:42Very well done.
11:43Your 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.
11:59Your chocopan dough is very light and it's been handled with care.
12:06And I do get a lovely fluffy texture.
12:08The raspberry jam is so bright and zesty.
12:12I really love the flavour of that.
12:14The rose is very subtle and the cheesecake filling is not enough.
12:19So it's not really in balance with the raspberry.
12:22Yeah.
12:23Because I'm missing that texture.
12:26These look gorgeous.
12:28You've got lovely incisions, very sharp,
12:31and 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.
12:53And the pine nuts are really fine in texture.
12:56Yeah.
12:57Your chocopan dough is beautiful.
12:59You've got that wonderful crust on the outside.
13:02I just wanted more of the dough and less of the pesto.
13:05Yeah.
13:06What's that on top?
13:07That's not pickled.
13:09It is pickled honey dream.
13:10Vanessa, you listened to what I said.
13:12I did.
13:13That's very sweet.
13:14That looks awesome.
13:15Let's try it.
13:20Melon is very difficult to capture
13:22because baking it reduces flavour.
13:24What you've done here is really exciting.
13:27The melon comes out at the beginning
13:29and then you get the lovely coconut notes,
13:31which is really toasty.
13:34Your dough is nice and light and airy.
13:36You've handled it with care and you've proved it sufficiently.
13:45I see you've gone for a really complicated braid there,
13:48which is unfortunate because it seems like you had less time in the oven.
13:52You've got some lovely caramelised buns,
13:55but there's some which look a little bit underdone.
14:00Let's try this.
14:04The flavours are really lovely.
14:06I love the coconut.
14:08I love the pandan, the vanilla.
14:10They're very harmonious together.
14:12Aisha, they're just a little bit doughy in the middle.
14:16I think they're under-proofed.
14:18You're making a very technical braid, a high-hydration braid,
14:21so it's hard to handle.
14:23But you've made it even harder by trying this tricky braid.
14:26Aisha, I think it's ambitious just to try and stay hydrated,
14:30so hats off to you.
14:31Really difficult.
14:32What is it, like eight glasses?
14:34It's not happening.
14:35So I'm very impressed.
14:37Well done.
14:38I always bite off more than I can chew,
14:40so probably try to be a bit more efficient and less perfection-y.
14:45If that's a word.
14:48They tasted my melon.
14:50I'm just so over the moon about that.
14:52Bring on a technical challenge.
14:53Let's try something new.
14:55I wonder what it is.
15:08Hello, bakers, and welcome to The Technical Bake,
15:11the one where the judges give you part of a recipe,
15:13a knowing look, and then walk away.
15:16They secretly hope that one day we'll be like,
15:18no, don't go, stay.
15:20But we're never going to.
15:22Today's Technical Bake is brought to you by the woman
15:25who pioneered the field of being Rachel Koo.
15:29It's Rachel Koo.
15:30Rachel, any tips for the bakers?
15:33Let it zing and cool roll.
15:36Thank you, judges.
15:38Please leave so that we can reveal the bake.
15:40Good luck.
15:41Good luck.
15:43They're off to practice blinking.
15:44We make them do it so they seem more human.
15:48Now they're gone,
15:49I can tell you that today you'll be making Rachel's
15:52matcha yuzu and black sesame crepe roll.
15:56Shouldn't be too matcha trouble for yuzu.
15:59Sesame.
16:00Matcha is a green tea powder known for its umami
16:07and slightly bitter taste.
16:10The matcha crepes are rolled with a tangy yuzu curd,
16:13a black sesame paste,
16:15and are topped with a delicately piped matcha cream.
16:19Bakers, you have two hours to make Rachel's matcha, yuzu
16:22and black sesame crepe roll.
16:24On your marks.
16:25Get set.
16:26Bake!
16:29Hey, hey.
16:30Hello.
16:31Is that an actual yuzu?
16:33Fancy!
16:43This is my matcha yuzu and black sesame roll.
16:48Look at that spiral effect that you've got going on in there.
16:51Love the contrast of the yellow and the green
16:54and 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
17:03and black sesame seed log so it has time to cool and set
17:08and you need to roll it tightly
17:10because if you roll it too loosely,
17:12you're not going to get that beautiful spiral effect.
17:15Well, enough talking about this.
17:17Can we try some?
17:18Let's try it.
17:31Delicious.
17:32That yuzu curd is so bright and tangy.
17:35I would say with the crepes,
17:37to get that soft and tender texture,
17:40it's important not to over-mix the batter.
17:43Right.
17:44If you over-mix the batter,
17:45then they will end up a little bit tough.
17:47I wonder if we're going to see some flipping today.
17:49Oh, well, we won't know
17:51because we're not allowed in, are we?
17:55OK.
17:56Make the curds.
17:57Mix eggs, sugar, yuzu juice, zest.
18:00I want it to be zesty and zingy and tart
18:05so you don't want to lose the brightness of the fruit.
18:11Just getting the sugar and the eggs
18:13and the yuzu juice up to temperature.
18:18Let it zing.
18:19Oh, I wonder what that's in relation to.
18:22I'm going to say the yuzu curd.
18:24Hello.
18:25Hello.
18:26Hello.
18:27Oh, sorry.
18:28Konnichiwa.
18:29Hey.
18:33What's going on, Aisha?
18:34I'm just whisking my curd.
18:36Great.
18:37Haven't you heard?
18:39It is a curd.
18:41Adding gelatin to the curd
18:43will ensure it stays firm when layered with the crepes,
18:46allowing it to be rolled up nice and tight.
18:49Transfer curd to chill tray, cover and set aside in the fridge.
18:53OK.
18:54In the fridge to cool.
18:56So I've got my yuzu curd in the fridge
19:01and now we're making the matcha crepes.
19:05To get the perfect shape,
19:07the crepes need to be thin enough to be rolled up,
19:09but thick enough to hold the yuzu curd and sesame log inside.
19:15I'm hoping that's the right consistency
19:16because I've never made crepes before,
19:18but I know they need to be thinner than pancakes.
19:24I have done my crepe mixture,
19:27so I'm just about to start cooking that.
19:29Right consistency, right heat.
19:35And you get the perfect crepe.
19:37Oh, 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.
19:45Bakers, only one of us is needed, really.
19:47To 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.
19:57Yeah, we're friends.
19:58Awesome.
20:00For the black sesame seed paste,
20:02toast the sesame seeds until fragrant in a pan.
20:08Black sesame seeds, it's hard to tell when it's cooked.
20:10You can't go by colour because it's black.
20:14It's black.
20:15Yeah.
20:16So 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.
20:30It's like proper chef stuff.
20:32I love it.
20:33Then put them in the food processor,
20:35blend the sesame seeds with maple syrup and sesame oil to form a paste.
20:40Three tablespoons of maple syrup.
20:42We'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,
20:58which 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,
21:06I'll just put it in the fridge.
21:07The bakers will be ready to roll.
21:15Well, what are we up to?
21:16We're up to number seven.
21:17Number seven.
21:18OK, to assemble.
21:19On baking paper.
21:20Check.
21:21Lay.
21:22Check.
21:23Out eight crepes in a line overlapping.
21:25One, two, three, four, five, six, seven, eight.
21:26OK.
21:27OK.
21:28Can I please have the instructions?
21:30And can I read it?
21:31You don't like it when I read it?
21:32No, I just...
21:33I take it in better when I read it myself.
21:34Oh, OK.
21:35I love you, though.
21:37No, no, that's OK.
21:38All right.
21:39I'm happy with that.
21:40So I'm putting the sesame log on the end there,
21:45and I'm trimming it.
21:46Spread a thin half a centimetre layer of yuzu curd
21:49evenly over the surface of the crepes,
21:51leaving a two centimetre border.
21:52Getting the right ratio of curd to crepe
21:55will mean the roll will hold together...
21:57Oh, my God.
21:58Oh, my God.
21:59..in a round, circular shape.
22:02Bakers, you have 30 minutes.
22:04Get a move on.
22:07For the matcha cream in a stand mixer fitted with a whisk, whisk the cream,
22:12icing sugar, match and powder to firm peaks.
22:15In a good matcha cream, I think we're looking for a nice firm cream,
22:20especially 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 OK.
22:31Vanessa loves to move quick.
22:33Where is the sessor of us?
22:36Matcha cream.
22:37Now, what does this piping tip look like?
22:39One minute left, Bakers.
22:41All right, let's make it look pretty.
22:43Anyone who has scraps, say, hey-o.
22:46Hey-o.
22:47Yep, take it.
22:50I'm just gonna...
22:53My roll is so little.
22:56Final touches, Bakers.
22:59Ten, nine, eight, seven, six, five, four, three, two, one.
23:12Step away from your bakes.
23:13Well done, Bakers!
23:14Well done.
23:15Well done.
23:16Well done.
23:17Woo!
23:18Well done, guys.
23:19Bakers, please bring your crepe rolls to the table.
23:25Let's throw it that way.
23:32Like it's gonna help.
23:34What's done is done.
23:37This was a difficult challenge, so well done on a great effort.
23:52All right, let's start with number one.
23:55OK.
23:56Well, the baker here has done a great job in trimming their roll.
24:01A nice, generous black sesame seed log there.
24:05And the crepes are really thin.
24:07Let's do it.
24:08The 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.
24:59Really tangy, that yuzu curd.
25:02Unfortunately, I was missing the sesame paste.
25:05The crepes are done really well.
25:07But it's unfortunate that it hasn't been assembled the way I wanted it.
25:12Let's slice into it.
25:16OK.
25:29I can see what the baker's done here.
25:31They have almost doubled up some of the crepes.
25:34Which means you're not getting the right curd to crepe ratio.
25:38So 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.
25:47Which is kawaii.
25:49I'm fine.
25:51It means cute.
25:52Oh.
25:55And I'm that too, is it?
25:57Yeah.
25:58Kawaii.
25:59All right, I'm going in, Rachel.
26:01All day.
26:02The balance of the dessert.
26:15There'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.
26:24Number 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.
26:46And 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.
26:54Last one.
26:57It actually looks better from the inside than it does from the outside.
27:01Because 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.
27:08Could have trimmed both edges.
27:09Let's try it.
27:14What a wonderfully smooth yuzu curd.
27:16I'm very much enjoying this in contrast to the thin crepes.
27:19Yeah.
27:20Just needed to tighten this up in terms of its rolling.
27:23Because 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.
27:32The judges will now rank the crepe rolls from sixth place to first.
27:37In sixth place...
27:40We've got this one.
27:42Sorry, Jess.
27:44Jess, your sesame seed paste was missing at this end.
27:47And the slice we had wasn't constructed tightly.
27:52In fifth place...
27:53Anabon.
27:54Lovely colour in the crepes, but there wasn't enough curd.
27:58In fourth place...
28:00Tatiana.
28:02In third place...
28:05Vanessa.
28:08In 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...
28:19Ayesha!
28:21That yuzu curd was so smooth and really zesty and the crepes were really thin.
28:33Good 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.
28:46Hello, bakers, and welcome to our final stop in Japan week.
29:00The showstopper.
29:02Today, Rachel and Darren 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.
29:11Double 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.
29:29Judges, any tips for our bakers?
29:31The 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.
29:44Bakers, you have four hours to create your show-stopping double fromage cheesecakes.
29:49On your marks...
29:50Get set...
29:51Bake!
29:58Oh, 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? Two desserts in one.
30:16I'm making my sponge base first.
30:18A good sponge needs to be soft and spongy.
30:21You want it just right.
30:24Super bright purple.
30:28Okay.
30:29I'm making some coffee for my soaked sponge layer in the middle of my tiramisu cheesecake.
30:40It's just going to add that little bit of specialness when you eat my cake.
30:44Vanessa's square-shaped cheesecake will have a baked chocolate hazelnut layer, a mascarpone cheese set layer and a coffee-soaked sponge to create the tiramisu.
30:53Hello.
30:55Hey.
30:57You know, the perfect tiramisu for me has got really lovely soaked lady fingers in it.
31:02And this is the ongoing debate in our family, because when it comes to tiramisu, some people love it really soaked and some people like it quite dry.
31:08Do you 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. We really want them defined.
31:19So do you.
31:21Yeah.
31:22I am actually the queen of tiramisu.
31:24I love the confidence.
31:26I've never done it in this kind of concept before, but very excited about it.
31:30You've never made it in a shed with five other bakers, two judges and two hosts before?
31:35You're going to love it.
31:39All right.
31:41Sponge cake is done.
31:43Ah!
31:45She'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.
31:56It was misleading when Rachel and Darren said, we're going to Japan.
32:00Weak.
32:01Yeah.
32:02It's the gap when they said it.
32:03And the fact that the pause was over email lasted several days, long enough for me to pack my bags, renew the passport, tell all my friends.
32:09For 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.
32:27I'm really excited to see how I can fuse that in Japanese cuisine today.
32:30Anurban's Japanese and Indian inspired cheesecake will have a jaggery baked layer and 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.
32:57Do you like fennel?
32:58I'm alright.
32:59I love fennel.
33:00Phew.
33:02So I'm just starting with my mango baked cheesecake layer.
33:07Darren 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.
33:42So the vanilla will offset that a little bit.
33:45Yeah.
33:46Remember, 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 to give another texture to it.
33:56A cotton cheesecake is a nice, light, fluffy cheesecake.
34:02So 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 between a baked Japanese cotton cheesecake and a cinnamon set cheesecake.
34:18Do 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.
34:25Yeah.
34:26They might just sink to the bottom.
34:27A 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.
34:47That's our secret, Nat.
34:48Don't go spreading that around.
34:49No time machine.
34:50No time machine.
34:51Good luck.
34:54I 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.
35:29Hot!
35:41Oh!
35:42There's a dog!
35:46Hi!
35:47There's a doggie!
35:49Hello, doggie!
35:50Hello!
35:52Cute!
35:53Bakers, you are halfway!
35:55Oh, I liked the halfway.
35:57It's uncool, right?
35:58Like a pro wrestler.
35:59If I pretend they didn't hear you, it doesn't count, right?
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.
36:16I'm selecting my best strawberries for the decorations on top, and then the others will be made into a puree for my strawberry set cheesecake layer.
36:24We'd better try one, hey?
36:30Hoping to romance the judges with champagne and strawberries, Beth's cheesecake will include a vanilla sponge and a lemon-baked layer, finished with a champagne jelly.
36:39Aisha, you a strawberry?
36:42I'll have a strawberry.
36:43Go for it, sister!
36:45I'm just saying, I hope my husband's taking notes.
36:48Today, I am giving you an interpretation of my friend's coffee liqueur cocktail in a cake formation called the Bobo Special.
37:03I was like, hey, Bo, 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 of Bobo's cocktail.
37:15The coffee liqueur set layer will top a baked rice malt cheesecake, sandwiched between a stout sponge and a spiced rum creme patissiere.
37:24I don't think it's that hard doing a show supper.
37:27You reckon?
37:28I'd love to see you on this side of the bench.
37:30Alright, I'll show you.
37:31Oh, okay, cool.
37:32Come for it.
37:34I can do it from this side of the bench too.
37:37Okay, I've just made my set cheesecake.
37:40So this will go in the fridge to set.
37:51Do you envy your cheesecakes that are chilling in the fridge?
37:54Yeah, because it's nice and cool in there.
37:56Yeah.
37:57Yeah, you know what I'm saying.
37:58As the old saying goes, if you can't stand the heat, get into the fridge.
38:01Get out of the kitchen.
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 that I spend standing in front of a fridge.
38:17One hour.
38:18You have one hour.
38:20Oh my God.
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.
38:34I'm just filling in my vanilla set cheesecake.
38:37Oh no.
38:38I'm going to need more.
38:39That's so annoying.
38:40I just realized I forgot to double that recipe and so I've run out, but I'm just going to set this while at least the sides will hopefully be set and I'll just quickly whip up another batch.
38:53So frustrating.
38:54Happy with her.
38:55I think this is baked well.
39:10I can still see the jiggle and I'm smelling the jaggery, which is exactly what I wanted.
39:14I'm just going to transfer the baked cheesecake layer onto the tray.
39:19It's gorgeous.
39:20It's like, I 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.
39:32But isn't it nice to hear it when it's in a beautiful song?
39:37Come on.
39:38Yeah.
39:39Okay.
39:40Fair enough.
39:41Thanks guys.
39:42All right.
39:43So I think I can begin to assemble.
39:48I'm starting with my sponge.
39:54And then on top of that, we've got our baked cheesecake.
39:59And then the final layer with the set cheesecake layer, which is a strawberry mousse layer.
40:04And we're just going to pop that in the freezer and give it as long as we possibly can.
40:15That's all of my cake elements done and then went on to decorations.
40:22I'm jazzing up my hazelnuts.
40:24I'm making them fancy.
40:26I've just got some luster dust.
40:29Voila!
40:30Golden hazelnuts.
40:33Not overdo it, not underdo it.
40:36My secret weapon today.
40:38Let's call it Fred.
40:41Fred is going to make spraying my cocoa butter onto my cake a lot easier.
40:46I am making an extra batch of the set cheesecake because I forgot to double it.
40:55If anyone can work at lightning speed, definitely believe it's me.
41:00Okay.
41:01Okay.
41:02Bakers!
41:03You have 15 minutes left.
41:07All right.
41:08Okay.
41:09Okay.
41:10Smells amazing though.
41:11Smells so good.
41:12Really punchy.
41:13I've got it in there and I just hope it fills enough.
41:17Pray to the fridge gods.
41:19Bakers!
41:2010 minutes to go.
41:21With your showstoppers.
41:22Oh lord help me.
41:23Oh lord help me.
41:28Jesus!
41:29Oh, thank you.
41:30We're going to let go.
41:31What are you doing?
41:32Wait, what are you doing?
41:34I'm going to let go to the fridge gods.
41:35Okay.
41:36Dr. I'm going to let it go in.
41:37Okay.
41:38Smells amazing though.
41:39Smells so good.
41:41It smells so good.
41:42Really punchy.
41:43I've got it in there and I just hope it fills enough.
41:45Ten minutes to go with your showstoppers.
41:50Oh, Lord, help me.
41:54Oh, thank you, Jesus.
42:15One minute left, bakers.
42:20One minute.
42:30Whoa.
42:31That was scary.
42:33Whoa.
42:34I don't want to peel it off.
42:3630 seconds, bakers.
42:3730 seconds left.
42:40Oh, my God.
42:41Oh, my God.
42:42Oh, my God.
42:45It looks so much better with the acetate on.
42:49Ten, nine, eight, seven, six, five, four, three, two, one.
42:58Step away from your cheesecake, bakers.
43:00Well done.
43:02Thank you, everyone.
43:04Oh, that looks so amazing.
43:05Oh, my God.
43:06Wow.
43:08Oh, my gosh.
43:10How is it always stressful?
43:12And your bun, please bring your showstopper to the table.
43:25I love the colour of your cheesecake.
43:35It's so bright.
43:36And then you've found a great way of just decorating the top very elegantly.
43:41It looks very professional.
43:42Well, we asked you for a double fromage cheesecake, and that's exactly what we've got.
43:55You've split them almost perfectly between 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, 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.
44:23I 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.
44:33The apricot for me is the flavour which I'm missing.
44:36Not quite as minimalist as Japanese baking is.
44:49Oh, look, it's quivering.
44:53That's like my anticipation of getting into this.
44:59See, the strawberry set cheesecake on top is lovely and light.
45:06You can also see that fresh fruit going through it.
45:09The jelly is really nice and thick, but 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 because I was getting a very strong champagne flavour.
45:23That was the bit I liked.
45:26I just thought, because this is really a strawberry cheesecake, I really wanted a very vibrant strawberry flavour.
45:35And I just wasn't getting that boldness from the strawberry.
45:41I love the drama of your cake.
45:44You know, it is very chic with the way you've sprayed it.
45:47Really beautifully presented.
45:49That dark chocolate cake on the bottom, and then you've got that lovely contrast with 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.
46:17I love the chocolate.
46:18That stout.
46:19I've got a bitter palate, so I really enjoy this.
46:22I 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.
46:30It's creamy.
46:31There's a denseness to it.
46:34What I think is missing is just a little bit of a crunch, just 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, and you do get a bit of a texture.
47:08Aisha, that yuzu jelly is really bright, zesty.
47:11However, it masks the other flavors of your cake, unfortunately, because it's so powerful.
47:18I'm not getting enough of the mango or the ube.
47:21I think your set cheesecake could have been executed a little bit better.
47:25There's definitely lumps of cheese in there where you haven't beat it smooth.
47:32Tatiana, I love that you thought outside the box, and you've done those super thin slices of apple.
47:38It does look messy in a few places.
47:41Tatiana, your flavors, I definitely get it.
47:59That cinnamon, it's a classic partner to apple.
48:02All those layers, a little bit wonky, but 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 caramelized 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.
48:26I think it's working completely well.
48:27That looks awesome inside.
48:35I 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 flavor of tiramisu.
48:56So aromatic.
48:57The coffee flavors with the chocolate, they're very dark.
49:01You've got the mascarpone, which is a wonderful relief.
49:04It's a really well-flavored cheesecake.
49:07I don't think they're going to ask us, so 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.
49:16This is your tiramisu.
49:27Yum.
49:30That's so good.
49:32Well done, Vanessa.
49:46Who would like a cup of tea?
49:49Me, please.
49:51Thank you so much.
49:53Japan week.
49:54It was a grand voyage to another country.
49:57All of the challenges really tested our bakers, and they all really did step up.
50:01So who did well this week?
50:03Vanessa's show stopper 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.
50:14Texture was phenomenal, and I really loved the flavor as well.
50:16Anaban, that combination of jaggery and fennel, it's not something I would have immediately
50:22thought would work, but it really did.
50:24Jess, I mean, she'd had an up-and-down week, really, so she really needed a good showstopper
50:29today, and she absolutely delivered.
50:32I 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 flavor was just overpowering the other flavors, the mango and the ube, in
50:50her bake.
50:51I think the texture could have been a little bit better inside, and the construction could
50:55have 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.
51:02She 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.
51:25No problem.
51:27I'm glad he got that.
51:28Bakers, 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
51:52others.
51:52They're generous with their time, and with their flavours.
51:57This week's Starbaker is...
51:59Vanessa.
52:02Yay!
52:03Yay!
52:03Yay!
52:03Yay!
52:04Yay!
52:04Yay!
52:04Yay!
52:04Yay!
52:05Yay!
52:05Yay!
52:06Yay!
52:06Yay!
52:07Yay!
52:07Yay!
52:08Yay!
52:09Yay!
52:10Yay!
52:11Yay!
52:12Yay!
52:13Which means that I have the difficult job of sharing who will be leaving us.
52:18This baker has brought an infinite amount of cheer and positive vibes to the shed.
52:22They have shared their passions and family stories through their bakes, and always shoot
52:28for perfection.
52:31We are so going to miss...
52:36...Ayesha.
52:37Oh, my gosh, oh, my gosh, oh, my gosh.
52:43I'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
52:51that I put my mind to.
52:54Well done, Ayesha.
52:55You're awesome.
52:56The shed's just not going to be the same without Ayesha.
53:00Not only did she have amazing flavours, really pushed the envelope in terms of creativity.
53:07Congratulations this week's Starbaker, Vanessa.
53:10Vanessa told us she was the queen of the tiramisu, and, my goodness, she definitely proved herself.
53:24I am, like, elated.
53:26I'm speechless.
53:27I'm in disbelief.
53:29I can't believe I'm stopping.
53:30Ah!
53:31I can't believe I'm stopping.
53:32Ah!
53:33I can't believe I'm stopping.
53:34Ah!
53:35I am.
53:36Transcription by CastingWords
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