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00:00:00green they look disgusting oh god while ian went from mess it's just falling apart
00:00:06to success that's incredible and jessica and tom were on a roll i think it's delicious it
00:00:12was natalia's taste of home stunning that earned her the first star baker crown while layton had
00:00:19a wobble this is a very tough cake oh hassan's hopes came unstuck it's got no stability looks
00:00:26like it's been dropped out of a tree and he was the first to leave the tent it wasn't your couple
00:00:31of days was it really no no it wasn't this time there may be trouble we're baking biscuits close
00:00:39with a signature bake that not everyone's cut out for a technical challenge lord of mercy
00:00:47that should be an all-time classic that's all right isn't it but time is the theme please don't break
00:00:53please don't break and the problem it's like it's condemned in a spectacular showstopper
00:01:00i've never seen anyone quite like that before oh don't
00:01:2311 bakers remaining last week paul to spit out some of my cake this week i hope he actually
00:01:35swallows it and enjoys it good luck good luck to you too but who will be crowned biscuit wheat star baker
00:01:41i've got a go-to biscuit always involves chocolate and orange
00:01:44and who will have to leave the bake-off tent are you a dunker yeah big time sometimes i do leave
00:01:51it and a wee bit too long am i looking forward to today i think i am excited but very nervous again
00:01:59how do you approach that difficult challenge have a little dance
00:02:06hello bakers welcome back to the tent it's biscuit week what's your favorite biscuit knoll well not many
00:02:12people know this about me but at midnight i like to get naked glue feathers onto myself and put party
00:02:17rings in my eyes and pretend to be an owl nice no party rings i hate nice for today's signature
00:02:24challenge the judges would like you to bake 12 slice and bake biscuits you'll be doing this by shaping
00:02:30the dough into an oblong so that when you slice into it it reveals a picture or a design you have two hours
00:02:38on your marks get set bike great it's good time let's hope it will be tasty especially after last
00:02:48week it's a little nervous drama queen i'm not gonna worry today no worries uh-uh oh no today's signature
00:03:00challenge is a slice and bake biscuit normally when you make a biscuit you make a paste which you roll up
00:03:05pop in the fridge to chill slice and then bake it but the difference is we want them to hide a big
00:03:11design inside but we don't want a simple pattern like a checkerboard we want a picture so the shaping
00:03:18is going to be difficult because the bakers really have to think ahead we're making something which will
00:03:23only show up as the picture when you slice it you're gonna have to make lots of different colors
00:03:28and think in a 3d way and that is extremely difficult to do but this biscuit has another problem
00:03:34it needs to have a snap but once you add color to a biscuit it's very difficult to know when it's
00:03:39baked they won't want it to be in there too long because they don't want it to go brown because
00:03:43that'll spoil their pattern if they go too far and try to impress us too much then they're gonna run
00:03:48out of time you may lose the overall pattern and you may start panicking under bake it over bake it
00:03:53keep it simple and make sure the bake is correct boy man good morning tell us all about your biscuit um
00:04:02during the year of the ox because i've spawned in a year of the ox so it's quite intricate have you
00:04:08managed to do it in the time no never baking isn't quite enough to satisfy poi man's creative urge
00:04:17she also paints rocks to decorate her garden and local area stone village her intricate almond and ginger
00:04:24biscuit ox will be complete with ears and horns you paint rocks and then leave them in the forest for
00:04:29people to find yeah make someone happy when they pick up the rock in the forest
00:04:34without my name do you tell anyone not really but when i go back it's gone
00:04:44okay let's leave that chat there spices here we go tom has also looked east for inspiration
00:04:51i am making the higher sophia which is the mosque in istanbul it's like the most incredible building
00:04:58i've ever been in when tom isn't holidaying with his friends he's competing with them
00:05:03oh yeah baby
00:05:07his higher sophia biscuits will feature turkish spices balanced of a sharp lemon filling
00:05:12how you doing tom week two well done congratulations we made it honestly after
00:05:16the technical last week it does feel like i'll be honest with you yeah yeah i think you should have
00:05:21had a handshake stop it did the show stop i felt like he messed up there just saying how much do you
00:05:28want how much you want that handshake let's pretend that we're getting that be amazing wouldn't it
00:05:34tom's mask will require 30 precisely measured sections of dough have i got the colors one two
00:05:39three four five one two three four five and whilst all the bakers will have to create multiple colors
00:05:44to build a design that will reveal a picture when sliced it's so blue flavor could prove even more
00:05:50important than how it looks that's nice features that naddy is hoping to combine i am making a shape of an
00:05:58avocado and i'm flavoring it with matcha using coloring or just matcha just matcha how much matcha you put in not that much
00:06:09nadia often relies on old family recipes in the kitchen i think none is best is better
00:06:14none is better her amma's love of avocados on toast has inspired her chocolate and matcha biscuits
00:06:20he doesn't like matcha you know no he hates it does he yeah it's like his kryptonite
00:06:26have you practiced this yeah if my kids see one more avocado biscuit they're gonna throw it at me
00:06:32i've been hiding them and my kids pack lunches and everything they're like that
00:06:37once their dough is colored this is the tricky bit the baker's designs can only be created by cutting and
00:06:44shaping multiple building blocks three mil 6.4 wide i do buy i don't have time to measure
00:06:50it and whilst tom is having to use custom-made templates got a good debt aaron has also come
00:06:56prepared i'm using the extruder to get the tongue the actual design is like a baby's face
00:07:03aaron lives in london with his boyfriend anthony cheers they've recently celebrated the arrival of
00:07:09their best friend latifa's baby girl and when he would be immortalized in a tonka and malted milk
00:07:15biscuit dipped in milk chocolate just putting the glint on an innocent child's eye before they realize
00:07:24it's working full time paying bills bakers you are halfway through you've got one hour left if i can't
00:07:35finish in time it will be a cow remember not about the baking about the vibes
00:07:43who is that i'm going to start the assembly the bakers are now building blind
00:07:48i start from the inside first and then peel it up this the nose they won't know if they've constructed
00:07:57their designs correctly 25 mil until they slice them i've never done anything like this before it
00:08:02was such a wacky challenge but that's not their only worry this has got to get in the freezer as soon
00:08:08as they begin building so sticky the heat from their hands will begin melting their dough it's like
00:08:14trying to handle cooked spaghetti just like this in the freezer and whilst tom aaron and poi man
00:08:19are building just millimeters at a time these are the cheeks so i press it 45 degree even the
00:08:29simpler designs are a struggle to build because this is heavy it's making the bottom a bit flat so then
00:08:34i need to cover it again with my fingers morning natalia hello star baker oh yes thank you so much for
00:08:44tell us all about your biscuit so my biscuits inspired by flag of yorkshire where i am now
00:08:52live you live in yorkshire yes it's a shame actually because i'm from the sort of the lancashire side
00:09:00to support her new life in yorkshire ukrainian-born natalia is training to be an accountant thank you
00:09:05baby so helpful she's hoping her almond flavored white rose tribute to her adopted home will help her
00:09:13retain the star baker crown what star baker in ukrainian okay when i was making these at home
00:09:23my boyfriend was like is it the millennium falcon and i was like well obviously no but maybe i'll say
00:09:29these were going to be boats but now they're millennium falcon jasmine is a keen wild swimmer
00:09:36and her love of the water has inspired spiced orange biscuit boats i need to get them in the
00:09:43freezer in five minutes time so we're up against it but jasmine's boats they're faster right aren't
00:09:49the only design already on their way to the freezer what's it look like you haven't got any
00:09:54idea it's a carrot it's a carrot it's an orange it's an orange oh you know i was close wine o'clock
00:10:04wine o'clock leighton gets all these bakes taste tested by his best friend audrey nice your baking's
00:10:12improved she's approved these orange sliced biscuits with a chocolate orange ganache dip
00:10:18you're all right you're not too stressed you seem a bit like stretch should we dance come on let's
00:10:22dance let's get rid of the stress there may be trouble ahead let's chill out it's all right for
00:10:28you to say that isn't it you know i've done this show i know i've been in this stress but i know
00:10:33where the door of the oven is there goes the last layer whilst the simpler designs are ready to chill
00:10:42looks very strange doesn't it those planning to impress the judges with something more complex
00:10:49i've got five minutes to similar the whole thing ten minutes to chill it again could be starting to
00:10:53regret it this is so fiddly i need to start building now otherwise i won't have time i will have to build
00:11:02a year and haul separately now i'm just doing the bits of the face my first practice my boyfriend
00:11:08actually said they look like edward monks the scream they look pretty scary to complete the
00:11:15face on his design toby has come up with a shortcut you just start with the main features and then let
00:11:21this dough get quite soft doesn't look pretty but you just kind of like slop it in like filling holes
00:11:27in your house toby and his girlfriend sid have recently bought their first home which they share with
00:11:33their rescue dog bex leave it okay he'll attempt to build banana and peanut flavored bex biscuits the
00:11:42slopping it method doesn't feel like you should be doing it to something you're going to serve pru and
00:11:46paul to be honest one baker plans to serve pru and paul the most important meal of the day i'm making
00:11:53eggs and bacon on toast and so you've got the yolk the white the bacon the bread do you think you've
00:12:00been a bit mean with the bacon you've got to look after your cholesterol problem i see jessica works
00:12:06as a healthcare systems designer and works out every weekend at a local skate park
00:12:13she's flavoring her breakfast biscuits with another of her guilty pleasures cherry bakewell who do you
00:12:19fear who do you think is really good tom everyone is you fear everyone that's why last week i said this
00:12:26surely not point now she paints pictures on rocks and then puts them in the forest and doesn't tell
00:12:32anyone that's so nice yeah i literally puts it back in the freezer these need to get chilled quite heavily
00:12:40before you slice them because if it's too soft it will collapse under its own weight oh i have time to
00:12:47do the horn what am i doing come on i still haven't freeze it how long you're seen in a freezer 15 minutes
00:12:59but some bakers can't just chill cream cheese icing time banana cream cheese icing time
00:13:08i'm just melting some chocolates for the back of them this is my whipped orange ganache oh my god you
00:13:14can't go wrong with chocolate orange though can you taste it no i'm all right i'll add too much in week
00:13:18one coming to help away from hairdressing and baking leslie's passions are a garden you're gonna get wet
00:13:26and her dogs norman and marley bonkers dog but it's her love of cupcakes that's inspired her whipped
00:13:32chocolate ganache filled orange cupcake biscuits what's this about you being able to do my brummy
00:13:38accent then because my partner's mum and dad are from king standing that's where i'm from is it
00:13:43all right no but are you all right but i'm all right i'm fine
00:13:48so i'm making mincemeat and then infusing that into a white chocolate ganache
00:13:52this is going to be modeled after my cats last christmas he stole the mince pie straight out of my hand
00:13:58rescue cat victor lives in belfast with ian and his girlfriend durvla he is really living up to
00:14:04the black cat reputation his mince pie crime will be recorded in a spiced orange biscuit filled with
00:14:11mincemeat ganache i want him to be shamed publicly on tv um look straight into the camera and tell him
00:14:19victor you've been out of order and now we're gonna shame you imagine shaming a cat
00:14:27what time are we on 45 minutes remaining now it's a balancing act letting the whole thing chill
00:14:33long enough that you can slice it really neatly but i'm worried about baking time i'm so worried about
00:14:38this take the dough out of the freezer too soon and their design could collapse when cut now i do the
00:14:45years in thunder and home it's the last minute plan but left too long and there won't be enough
00:14:51remaining time to bake and deliver the snap the judges have demanded it's not a wait and a rind isn't
00:14:56there i'm just waiting stop looking at other people you're constantly not looking at other people
00:15:01you know what you're doing five minutes it's the moment of truth cue portentous music
00:15:08i need to do this in five minutes upside down there could be an ice cream hopefully
00:15:17it's a dental floss if i used a knife it would make it uncircular
00:15:25just a bit squishy i'm not cutting them very very thick because i still want them to have cocoa dough
00:15:32seeds you're going in yet no how long have we got left you have half an hour left are you messing
00:15:40no pressure they look like cupcakes-ish i'm going to put them in hopefully we'll have enough time to
00:15:47finish these whilst everyone else is baking or slicing eggs and bakey not long enough hoi man tom and aaron
00:15:57are still chilling their biscuit dough oven is on the oven is ready the oven is primed look at this
00:16:06good luck girls
00:16:09she's alive i mean it looks about as close to vex as a biscuit can a bit nervous about this now
00:16:16we vector pray for me trust the process trust the timing
00:16:22oh god holes doesn't look like ox it's quite an abstract
00:16:30look like cow it's okay it's what it needed to look like
00:16:42spitting image of winnie literally like she's here with me now
00:16:44doosh doosh doosh doosh oh it's not even i just don't want them to brown too much such a fine line
00:16:53between over baits and under baits whoa oh this one looks a bit is he winking oh she's lost her eye
00:17:01imagine like a little bit of black hair it looks a little bit like no
00:17:04i'm not even joking it's so good can we actually cook this can you give me that all right i'm gonna
00:17:14i'm gonna cook this let me put it in there and i'm gonna look at the resemblance close one eye
00:17:21oh my god it's taking a bit of time hurry up i pushed it up a bit how many times with god you've
00:17:40got 15 minutes left we're not gonna have the best snack in the world i'm praying thank you so much
00:17:45if i take them out too soon because they might have butter in the dough they all be soft scared
00:17:56i'm scared if i leave them in too long because they might have sugar as well they will be too hard
00:18:01all right what do i want to do how many minutes have we got left you've only got five minutes left
00:18:08let's not smell all right here we come i hope it's done
00:18:20oh no it won't stick i'm just dipping my biscuits how much time do we have
00:18:26bakers you only have one minute left you'll be all right the deer and horns look really silly do you
00:18:33want your hands yeah just dip and then just swipe and then pop them there bakers your time is up
00:18:44please step away from those juicy biscuits i hope they're not juicy something would have gone wrong
00:18:51they look gorgeous you know what darling they are what they are they look so good thanks i think they
00:18:58look like pick now does no count
00:19:05i'm not hot
00:19:11it's judgment time for the baker's signature slice and bake biscuits
00:19:15hi nadia hi nadia
00:19:22very clever i think they look better on the other side yeah you've managed to get quite a few layers
00:19:27coming into that that made with matcha and chocolate
00:19:34probably could have done with a little bit longer in the oven because you've got
00:19:36such a thick middle definitely under baked and i don't think the flavor is quite strong enough
00:19:42proves right if you're going to put mash in then put it in yeah regardless of whether we like it or not
00:19:51looks like a cat she's quite cat-like
00:19:55design is stark they are cinnamon honey biscuits with banana cream cheese frosting and peanut farming
00:20:01god there's a lot going on in there i find the peanut overwhelming be careful about putting too
00:20:07many things in yeah i think you're overloading it
00:20:12he's a bit sad isn't he he's an angry boy you've lost a bit of definition on it these are winter
00:20:18spiced with mincemeat ganache i love the flavor spice blend is spot on just needed to be sharpened up
00:20:25they are beautifully executed really neat it's a very simple design but so effective there's some
00:20:35nutmeg and cinnamon inside the biscuit and then chocolate ganache and then the caramel the flavors
00:20:40are absolutely delicious knees longer than the oven okay it's just a little bit under baked
00:20:45it's very detailed and you've done it really well thank you i love how neat these are it's clever
00:20:57really clever the filling is a lemon curd and the flavor of the biscuit should be turkish spices
00:21:04it's quite delicately spiced but i think it's really delicious curd is beautifully set as well
00:21:10it's just the bake is not quite there i would have given that another five minutes
00:21:20i think you've managed the orange beautifully these look amazing very clever well baked great flavor
00:21:26i mean what's not to like about chocolate and orange
00:21:34does it really look like a rose yes it is very almondy flavor of the almond is good
00:21:39but they are a bit soft which is surprising because they're very thin
00:21:48what is i have to change is it a pokemon
00:21:51this is meant to be an ox wasn't it did you just add them did you just stick that on yeah
00:21:57she did i think it looks like some sort of creature
00:22:00the ginger it's really hot your ginger level needs to come down a little bit soft but otherwise
00:22:09does look quite striking you just can't identify what it is okay thank you it's a biscuits
00:22:17i really like the look of them i do think they're witty i've made a almond and cherry biscuit the level of
00:22:24almond is beautiful and a little kick of that cherry it's almost quite tart but i think again almost
00:22:30everybody's underbaked their biscuits looks like a nice cream whatever you want them to be
00:22:40we have got a sugar biscuit and a chocolate orange ganache all i can taste is chocolate you could have done
00:22:47with less filling and a longer bake
00:22:55i quite like the look of them they're very cartoony i think they're charming and they're
00:22:59nicely done what's all that in the book it was chocolate but it hasn't sat it is a baby
00:23:03and it could be an accident do you know what i mean yeah and it's very nice enjoy your biscuit
00:23:08they're lovely and thin nice snap they are tonka and malt oh they're delicious and that hint of
00:23:18chocolate weirdy that's the malt and the layers of flavor come one after another it's really lovely
00:23:23yeah well done hold on before you go guys is there someone we should be meeting it's also no
00:23:30i'm gonna take it and give it to you yeah give it to you thanks aaron thanks aaron they put up on the
00:23:38chocolate but the flavor came through so here's what it is and it's good i think everyone got the same
00:23:45feedback which was underbaked which is good because i was nervous they were going to be over baked it's not
00:23:50too negative but it's not quite positive well i don't think i'm going to make the avocado biscuits again
00:23:56the bakers have no idea what biscuit they'll be asked to bake next it's time for your technical
00:24:04challenge and this one has been set by the lethal weapon herself pru leaf pru any words of wisdom use
00:24:12your temperature probe not sure if that's going to be helpful i like the word probe though as ever this
00:24:20technical challenge will be judged blind so we're gonna have to ask the judges to leave the tent in a
00:24:24style of their own choosing they've opted for the bog standard walk i was hoping for a cartwheel
00:24:31pru would like you to bake her take on the classic chocolate hobnob your hobnob should be topped with
00:24:38a thin layer of caramel and have two different feathered chocolate designs you have two hours to
00:24:44produce pru's delicious dunkers and i've got two hours to get over the fact that no keeps using the phrase
00:24:50pru's delicious dunkers on your mark get set delicious dunkers bake
00:25:00oh hobnob's my favorite dunker but then have you noticed with a hobnob that when you maybe dunk it
00:25:04at least four times it's actually drunk your tea before you've got there so i feel it is only right
00:25:08that i should know how to make one but i do not all the bakers have been given the same ingredients
00:25:15and pru's pear damn recipe the first step is make 12 biscuits and the second step is bake that's it
00:25:23this is going to be interesting so pru chocolate hobnobs why did you pick these for the technical
00:25:31well i love a hobnob i mean who doesn't but you've got the addition of the caramel just to give them a
00:25:36bit more of a challenge first they need to make the biscuits but they must cut the biscuits before they
00:25:41bake them they're so crumbly if you try to cut a sheet of hobnob it'll just sport bits oh wow
00:25:48the worst problem will be too much caramel you need just enough to cover the bottom of the mold
00:25:53but that may be more for me than you because you've got a sweeter tooth and then they must chill if the
00:25:58caramel isn't properly set it won't come out and then comes the chocolate they've got to be ready to
00:26:03go with the feathering before the chocolate sets i think this is a tricky challenge their timing has to
00:26:09be right i'm gonna try this that's a delicious oaty hobnob that very thin caramel i'm gonna go for
00:26:16another dunk can i have a top of a tea please me too so i'm creaming the butter and sugar together
00:26:23then i'm going to put the flour in i'm gonna put golden syrup in now put the oats in flour in mix mix mix
00:26:32i've got to make 12 so i'm gonna roll it out on some parchment pressing down in this ring mold i just want
00:26:37them to be even hopefully i can still get two more out of this because i'm kind of short right now
00:26:41hello tom oh hello how did the judging go no handshakes i don't think we've seen one yet what
00:26:47would you do if you got a bollywood handshake who would you phone first it'd be my boyfriend to say
00:26:51if it goes any further are we okay with it this doesn't look right
00:26:57i'm thinking bake the whole thing first and then cut or mold them with the cutter and bake
00:27:07no idea managed to cut out nine i'm just re-rolling the scraps to get the remaining three
00:27:13all right so far it's quite crumbly i've got a feeling i've done this all wrong it's very dry
00:27:20it doesn't stick together you know i'll just bake it like that and then cut
00:27:27no idea how long put them in for i'm gonna put mine in for 16 minutes chopping it
00:27:34make the caramel i'm gonna do a dry caramel the risk is you can burn it very easily
00:27:40you just heat up sugar don't you and then put one of those temperature things in the only time i've ever
00:27:46used a temperature probe is when someone's ill why is it not called a thermometer why is it
00:27:50yeah it's a monitor probes implying it's gonna you're very hot i want to take the temperature
00:27:57this caramel although i don't know if she meant use the probe for the caramel or for the chocolate
00:28:03i don't remember how to make caramel i'm guessing you shouldn't stir it until it's caramelized
00:28:10because the caramelization changes the structure and stops it crystallizing
00:28:14stressful this is isn't it have you ever made a hobnob before never bad i buy them all the time
00:28:20who'd you buy them for then my kids how many kids you got two oh boy and a girl one girl one boy oh boy and a girl
00:28:29caramel looks nice it's very smooth this is not right i'm gonna start again oh i don't know what happened
00:28:37i'll let it do another caramel just a few seconds it goes from caramel to burn when it's biscuit week
00:28:44why is it not the biscuit that's the hard part bakers you are halfway through you've got one hour left
00:28:51my biscuits are awful i'm bringing them out i'm coming out whoa they have spread like crazy
00:29:02they seem okay they seem cooked to the right crunch oh you're gonna have to cut them needs must i don't
00:29:08have enough it's not 12. how many have you got 10. oh gosh do you know what i reckon you could do
00:29:14another two out of me enjoy them together and the mom should be okay you need to do something
00:29:21make the caramel done and then spoon some into the silicon molds spoon some how many some it says
00:29:28this makes more than you need so it's a bit of a trip up put too much caramel into their molds she
00:29:33only wants a thin layer and the baker's hobnobs will taste of little else just doing a random
00:29:39tablespoon for some reason that feels right a little bit thick i think you're my good look charm
00:29:45because this is actually working i'm actually an angel you'll find that out you're going no one's
00:29:50good this year never want to go there's no one called no i don't want to talk i think we did it
00:29:56i'm pouring this straight into the mold chucking them all in the freezer how much caramel do you have
00:30:00to give it then well i want enough that they can taste it i'm trying to spread it you can't be cheated
00:30:05out of caramel what have i done try again try again try again can we get a time check you have
00:30:14half an hour left oh so step four is place a biscuit on top of the caramel i want these to fit in here
00:30:21get in
00:30:25the cutting and stuffing technique is actually working didn't you win the technical i won the technical
00:30:30you're a technical whiz kid well i was the technical whiz kid once they're very crunchy
00:30:36a little bit worried i'm going to chill them in the freezer to firm them up biscuits are in the
00:30:41freezer with the caramel because it is currently 29 degrees in the tent coat six of the biscuits
00:30:48with dark chocolate then coat the remaining six biscuits with caramel chocolate are you tempering the
00:30:53chocolate and just temper it all just in case normally with a biscuit i wouldn't bother tempering it but
00:30:57then i'm like we're on the bake-off everyone's got this a moment so i'm just doing it to look like
00:31:03i know what i'm doing i'm trying to get this into like 32 degrees ish third caramel looks terrible
00:31:09that's all right isn't it i had never tempered caramel chocolate before i've only heated it
00:31:15lightly and it feels extremely stiff oh god i don't have enough biscuits this is mine
00:31:22quick quick quick quick go go go bakers you have 10 minutes left lord of mercy careful
00:31:32my caramel's not set i didn't use my probe i thought it was for tempering the chocolate oh no these are
00:31:38not good noises that i'm hearing from down there nothing to see here people thank you
00:31:42what a bloody mess they stick together it's not said it won't come out i'm going to dip the biscuits
00:31:56upside down in the chocolate dip and go considering how bad they looked when they came out of the oven
00:32:01i don't feel that awful about them i'll eat it with some chocolate on just look a bit too much when you
00:32:06feather the under chocolate should be slightly melted the little lines need to sink into the main
00:32:13chocolate on top i think this is what you do to make a bit of feathering oh no maybe not so beautiful
00:32:21i love it yeah bakers you have one minute left no earlier done oh no this is awful at least four of
00:32:31them are going to be different so hopefully that gets me at least some brownie points no it's not
00:32:35feathering well too thick the caramel at the bottom ah oh my god that's completely wrong
00:32:45these actually look kind of sick it's that russian roulette please pick the good one oh no
00:32:54just relax i can't relax i can't watch it's all too thick but i can't think about it it won't come out
00:33:02okay bakers your time this is ridiculous this is ridiculous please bring your hobnobs up to the
00:33:15front and place them behind your photographs yours are beautiful thank you i'm the number 12 toby smashed it
00:33:24toby yeah those are beautiful i will be at the bottom why what's up what happened look at my one
00:33:31oh my god just everything wrong
00:33:36it's hobnob judgment time paul and prue are expecting 12 perfectly crunchy oat biscuits
00:33:42topped with deliciously smooth caramel and delicately feathered chocolate
00:33:46and they'll have no idea who's is who's start with this one pru
00:33:52they're all over the place feathering hasn't worked that one's not bad and then the rest are awful
00:33:58at least it's crispy that is going to be really sweet i know it's quite difficult to get thin caramel
00:34:03but it really is important because that biscuit isn't very thick the bake on the hobnob is pretty good
00:34:08but they don't look good and the caramel's too thick right should we have a go at this one they're all
00:34:13odd shape it's not very consistent is it yeah i mean too much caramel it tastes okay but too much
00:34:19caramel and the chocolate's all over the place how can you do two centimeters of decoration and try
00:34:24and feather that you need a machete it's everything caramel biscuit everything's too thick
00:34:31in fact the caramel layer is thicker than the biscuit now there is feathering on this it's still not
00:34:36very delicate though now that's not too bad look that is a nice thin layer of caramel yeah the balance
00:34:42between the three the chocolate caramel and biscuit is good these are much more delicate but it's sort
00:34:46of been smeared it's not really feathered is it it's thin though really thin i like that that's the
00:34:52right proportion there's three times as much biscuit as caramel and then about the same amount of caramel
00:34:58as chocolates very nice i like that one okay now these look quite neat although the biscuit does look
00:35:03quite thick it's cutting well chocolate's quite thick on that it's not the caramel of the biscuit it's the
00:35:07chocolate it's a bit uneven because the biscuit is slightly domed the caramel is thick at the edges
00:35:12nice and thin in the middle they're good there's a lot of feather in here as well but look at the
00:35:16way they're rounded let's see nice i like that proportion hmm it's quite a chewy biscuit oh dear
00:35:25they're all over the place aren't they look how thick that caramel is it's the same thickness as
00:35:30the biscuit nicely baked it is but the appearance is not good okay where are the rest of the biscuits
00:35:36look at the chocolate what you're kidding me they've been decorated in a mold yeah that's why it's so
00:35:42thick it's like a millionaire shortbread i can't see any caramel i think there must be some under there
00:35:46somewhere possibly these look really good very delicate and all matching i mean all the caramel ones
00:35:53look as if they've been made by a machine they're absolutely perfect caramel looks perfect nice and thin
00:35:59i don't think that's a perfect hobnobs it's nice moving on to the last and maybe the least um
00:36:08they've really tried to be delicate but i mean i think it looks like a hurry
00:36:15the biscuits over baked not the best
00:36:19prune paul will now rank the hobnobs from last to first place
00:36:23in 11th place we have this one fine man what went wrong it's a faint gone wrong in 10th spot we have
00:36:29this one that's me were you trying to pipe through a hose
00:36:34in ninth place we have this one here they're very uneven aaron is eighth jessica seventh tom's sick
00:36:43ian is fifth and jasmine is fourth and then in third place we've got these ones
00:36:48natalia apart from the fact that the caramel is not quite even they're nice biscuits in second spot we
00:36:54have this one nadia really nice but just not as good as number one which means our winner is toby
00:37:03well done they're very delicate the feathering is perfect very uniform good job thank you
00:37:11i'm absolutely buzzing prue said it was the perfect top knob which i will wear as a badge of honor forever
00:37:17i read in the brief said don't use all the caramel and guess what i did starting off good and
00:37:22slowly descending i just need to make sure that neatness is a priority tomorrow try to practice
00:37:28tonight and keep my place hopefully
00:37:39oh it's gonna get so hot i feel it getting hot already after today's spectacular showstopper we'll
00:37:45crown biscuit week star baker and reveal who'll have to leave the bake-off tent i have enjoyed biscuit
00:37:51week mainly for the biscuits it's been great biscuit week is one of my favorite weeks also you've come
00:37:57as a biscuit look at your tan i have no idea where they're going because they do something really
00:38:04well and then the next challenge they're going back with i think layton and aaron both had nice
00:38:08biscuits in the signature but then in the technically came eighth and then layton ended up tenth the one
00:38:14i'm worried about spoiman she has to do really well in the showstopper and a few people have to do
00:38:19really badly and then she'll save herself coming into the showstopper i think jasmine and tom are
00:38:24sort of up there in line for star baker no handshakes though right two weeks running what's that about
00:38:30i think my handshake's still on holiday to be honest how does it get home just crawls like it's like the
00:38:36adams family hello lovely bakers welcome back to the tent and your showstopper challenge is all about
00:38:47time so the judges would like you to create a biscuit time capsule now your biscuit time capsule should be
00:38:54highly decorated and filled with at least five edible mementos we'll then go and bury them at the
00:39:01back of the tent and then in a thousand years time they'll dig them up and holograms of paul and
00:39:06prue will judge them we're only joking they'll judge them in four hours on your marks get set bake
00:39:14to the future marty move fast but think a lot i'm going to be sore to time i just want to do okay
00:39:24middle of the road is absolutely five i can't do this today's showstopper challenge our bakers have
00:39:33to make time capsule with a minimum of five elements inside it's a memory box essentially we don't want
00:39:39just some boring cardboard box to look at box itself needs to tell us lovely stories stability is critical
00:39:47engineering skills architectural skills artistic skills to make the time capsule look amazing is also
00:39:52integral to this challenge and the memories inside have to be really exquisitely decorating we want
00:39:58to be able to think isn't that a perfect little teddy bear or isn't that a wonderful violin the time
00:40:04capsule and all the elements inside could actually be made with one type of biscuit but i'd like to see
00:40:09a little bit of diversity to show off the skills of the bakers i'm looking for a surprise i want to
00:40:16think my goodness that's brave and then i want it to taste wonderful and i quite like it to be witty and
00:40:22amusing not much to ask morning leighton good morning tell us all about your time capsule i am going to
00:40:33make a piano from when i was growing up what is it a grand piano that goes like it's not going to be
00:40:39quite so grand leighton's future in the competition rests on a black gingerbread piano containing shortbread
00:40:46memories of his childhood love of maths and one of the most sought after items in britain i've got
00:40:52my blue peter badge from when i was 11. you haven't got a blue peter badge have you oh how lovely what did you
00:40:57do for that in those days to be safe silver paper yeah i remember yeah and i used to go around all the
00:41:03neighbors for months and months and months collecting all the files i didn't raise some money for help the
00:41:08agent oh wow leighton's not the only baker preserving childhood memories today we are making my granny's
00:41:16cottage tom's cardamom spice biscuit cottage will store lemon cream filled brandy snap memories of his
00:41:22granddad's cigars his love of breakfast cereal and fishing so much going on today is a real fast-paced
00:41:29one if you were doing this at home how long would it take a day a day i mean i would just give myself a
00:41:34day because things have to cool honestly it's the cooling today it's going to get very hot in the
00:41:39tent so my aim is to keep all the biscuits as cold as possible it's called the highland holiday time
00:41:45capsule basically i've just moved down to london and i'm missing scotland a lot nestled in jasmine's
00:41:51gingerbread picnic basket will be memories crafted in three different flavors of classic scottish shortbread
00:41:57including thistles mountains and a highland essential i'm making an umbrella because it always
00:42:03rains in scotland and i have so many happy memories of it raining in scotland as jasmine tom and leighton
00:42:09roll back the years natalia only seems to be traveling back to cake week my box will be like a slice
00:42:17of cake natalia's cake slice will slide open to reveal memories of a new life in the uk including
00:42:24macaron flowers from her yorkshire garden and her daughter's teddy bear so it's going to pull out like
00:42:29a drawer is a lot of construction into that yeah quite difficult you practice it yes of course
00:42:36and the drawer comes out all right yes yes in this heat i think you've got to be careful
00:42:42when it comes to building with gingerbread oh sticky one baker may well have an advantage when my
00:42:48children was little i used to make loads of gingerbread houses it's going to be a jumbo bowl it's a chinese
00:42:54restaurant in hong kong poi man plans to save herself from a biscuit week exit with a quadruple
00:43:01tiered gingerbread floating restaurant inside she'll use almond shortbread to record a life in dressmaking
00:43:07and create a framed portrait of her parents annie and kk jumbo bowl was my favorite place we used to go
00:43:15there for chinese new year unfortunately it's sunk
00:43:22let's do this to keep their time capsule dreams afloat
00:43:27the bakers must have a well-baked biscuit to construct with so that's two fronts and a side
00:43:34and whilst most have opted for a sturdy gingerbread let's chuck them in some have gambled on something
00:43:40lighter it's going to be a chocolate orange biscuit which is a treasure chest shell with chocolate
00:43:46orange ganache and modeling chocolate decorations okay and then inside obviously i have a dog biscuit
00:43:51in there for my dog obviously as well as yet another biscuit backs the dog toby will bake
00:43:57treasured memories of family holidays including almond and cherry seashells and playing cards two
00:44:03times winner of the technical i know they're calling me techy toby now techy toby is perfect
00:44:08name for you i know so the things that you've like tried and tested you're absolutely terrible at but
00:44:14give me something i ain't done thank you so much thank you so much for pointing that out i like the use
00:44:19of the words absolutely and terrible the technical challenge is not a memory that aaron will be
00:44:24treasuring doing three types of biscuit today so i have a lot to do probably a bit ambitious but i'm
00:44:31conscious that i probably wasn't in the best position after my technical aaron aims to survive
00:44:36beyond biscuit week with earl grey shortbread memories including his family cat zeus and university
00:44:42degree they'll be secured in a yuzu sugar biscuit box with a gingerbread bridge and decorated with his
00:44:48favorite cherry blossom trees you're moving so fast you've got so much to do right i can't cope with
00:44:56proves disappointed face anymore i can't do it it's just that look of how like how sad it is nearly i
00:45:04know like oh you tried oh so many pieces what have i done to myself without baking a huge number of
00:45:13construction pieces now i'm about to do my bridge i'm just going to place it inside this ring aaron
00:45:20point man and layton this is going to be the struts that will hold the keyboard up won't be
00:45:26able to build their way out of trouble this this gets quite soft so it has a tendency to move i'm
00:45:30just a little bit behind at the minute but pru and paul have demanded more also going to beat these
00:45:35handles from all of the bakers oh i need another baking tray you need another baking tray
00:45:42each time capsule must contain at least five exquisitely decorated biscuit memories do you want to help no
00:45:51i'm just going to finish piping my viennese biscuits on my viennese fish for my fish and chips
00:45:57leslie's buttercream filled viennese fish and lemon shortbread chips and cupcake will join gingerbread
00:46:03memories including trips to the seaside with her two dogs this is marley he's a rescue dog he's absolutely
00:46:11crazy we took him for a walk and he found something that he shouldn't have eaten we thought he was having
00:46:18seizure so we took him to the vet still worried anyway he'd gone and got himself stoned he'd found
00:46:23some weed and he'd he ate it so it cost me 200 pounds and he was in his bed like
00:46:30it was having the best time the vet thought it was hilarious too yeah dog marley don't worry about the thing
00:46:43i'm gonna do tomato macarons in italy we would get our picnic basket and we'd fill it with all
00:46:51my nonna's homegrown tomatoes nadia's tomatoes will be sandwiched with white chocolate ganache and
00:46:57chantilly cream and will join her other memories in a picnic basket made from a delicate italian
00:47:02inspired biscuit it's a sugar biscuit but it's got limoncello a bit of fresh lemon that sounds good i was
00:47:08worried that the biscuit wouldn't be strong enough but i'm just going to make my box a little bit
00:47:12thicker bakers you are halfway through for realsies i'm still feeling confident that i'm going to
00:47:20finish on time it's getting tight two hours two hours the bakers now face attempting to perfect the
00:47:26bake on their biscuit memories i can do this and beginning building the constructions that will house
00:47:32them about to do my bridge at the same time chill bake chill bake but construction can't begin for
00:47:39everyone for some stupid reason i've decided to actually make this look exactly like their cottage
00:47:45this is the front panel i'm covering the biscuits and fondant so i want to make sure i've got time to
00:47:52sit the fondant down and then set up the box it's not now whilst layton's piano pieces aren't cool
00:47:59enough to construct with toby's treasure chest is heading back to the oven so i've just put the
00:48:06base and the two walls back in because it's quite a soft biscuit i don't think it's a risk of drying out
00:48:12too much this is a caramel it's going to act as a glue it's very difficult this part you have to be
00:48:18really careful because i haven't gone for a really strong sturdy biscuit so i'm just piping the royal icing
00:48:25over the gingerbread and then i'm gonna construct it this is true to color they had this very funny
00:48:31pink paint all over the house it's so scary it's not falling down
00:48:40the gingerbread for natalia's cake slice is beginning to soften
00:48:44once like this and she's not the only one struggling no my biscuit has snapped on the bridge
00:48:57time is not on yourself oh my god i hope it's not falling down fingers crossed
00:49:05i've split one of his sides oh my god
00:49:19losing the plots one side of my box broke i don't want to quickly make another side
00:49:24but i'm up against it the bridge broke i can see that i've heard calmer days how much time did you
00:49:30need when you was doing this at home i think it was like eight hours eight hours how long have we
00:49:35got you have one hour left i've got to get it in the oven quickly i'm having a arty moment over here
00:49:42right leighton still hasn't begun constructing his time capsule time is slipping away from me and whilst
00:49:49aaron's is falling apart all the bits is done now poor man's floating restaurant could be ready to launch
00:49:56i'm not going home but it may not be biscuit week's most ambitious showstopper i'm making
00:50:01stained glass windows with isomalt jessica's espresso and chocolate gingerbread framed windows
00:50:07will be painted with her favorite travel destinations and her lemon and praline
00:50:11filled shortbread memories will include a memento of her time on bake-off i'm making a selfie i thought
00:50:17that looked like you that's you and there's going to be a surprise so hopefully when you tug it she will
00:50:21oh right ian is also set on delivering a moving memory so this is going to be a record player and
00:50:28then i'm going to have a turntable which is hopefully going to turn ian's gingerbread
00:50:33record player will spin memories including a lemon and pistachio shortbread reminder of holidays in
00:50:38sicily you press the button and turns on starts rotating now the bakers will need to rotate between
00:50:47completing their structures you've got concentrate right if this break that's it and filling and
00:50:53decorating the biscuit memories to go inside just block everyone else out concentrate you know
00:50:58what concentrate i'm concentrating you need to leave me alone first right we're trying to roll these
00:51:03brandy snaps while they're roasting hot not too hot just filling my macarons a little bit behind
00:51:10schedule in a last ditch attempt to try and impress pru i'm putting prosecco in the jam as well i used
00:51:17to work in a pub and the rule was when you open a bottle of prosecco it should sound like a lady's fart
00:51:24very polite 45 minutes remaining it's quite a slow process this this is very exquisite thank you you
00:51:32all right yeah you can hold me later my blue peter boat oh this is such a mess this dog looks like
00:51:41some sort of zombie undead dog this is the new cider baked can't let this one crack i'm just using some
00:51:49sakura cherry flavored buttercream there's still quite a bit to do in the photo frame will be a picture
00:51:55of my parents i use edible paper this picture was taken before my dad had a stroke so i miss them
00:52:06i miss them so much i'm going to finish on time lighting how's it going you look a little bit
00:52:14stressed yeah i am darling everything's taken much longer than normal i can live without the extra detail
00:52:21on the box if i can just get the top done this one's supposed to be tape measure babes we're not
00:52:27allowed to have this stuff on the floor yeah i know do you want to just hold it i'm gonna try i'm gonna
00:52:30i'll hold it how long have you got half an hour left no chance they're gonna go down to the wire
00:52:40hopefully not how long do you want me to hold this for light and oh put it on my chair okay
00:52:45please don't break please don't break oh no jessica don't do that
00:52:54it's not falling down
00:52:57let's just apply a little caramel here to stick the roof
00:53:03how long do we have left 10 minutes left i wish time just didn't actually exist here
00:53:08oh keep going i can't take the suspense so quiet am i i don't know if i can multitask enough to talk
00:53:16while piping stay on girl don't fall please don't fall so i've drew out my senses and then what i'm
00:53:25gonna do is paint on top and then the vodka that mixes with the food gel actually dries quite quickly
00:53:33some flour in the box
00:53:38it's like it's condemned
00:53:50i'm gonna put little stalks on top and make them into a vine
00:54:00just a bit
00:54:08how long have we got a minute one minute left come on
00:54:18last minute last minute quick quick quick quick quick quick
00:54:24just like this
00:54:26i uh loosely decorated this just to get something on them
00:54:31your time is up
00:54:33oh
00:54:36oh my god oh my god oh look down it looks stunning i'm so going home this week
00:54:49it's judgment time in biscuit week's showstopper challenge jessica we are ready for your biscuit time capsule
00:54:56i made a stained glass window structure showcasing places i've traveled and places i've lived
00:55:08i'm really impressed i thought you've bitten off much more than you'd be able to choose
00:55:13the piping's very good colors are good it's very intricate i think we should try the box it should
00:55:18be a espresso and chocolate gingerbread it's quite hard work it's quite chewy okay
00:55:24inside it's a selfie of me in the bake-off pull at the bottom she should
00:55:32so clever jessica i'm not going to break that one so that is shells from when i travel so it's short
00:55:38bread with peanut praline peanuts in there works really well it's a nice biscuit too
00:55:44mm-hmm 12 plate jessica i think you've really achieved something delightful in my 16 years
00:55:49i've been in a tent i've never seen anyone quite like that before oh don't it works once and i'll take
00:55:58it's basic it's a box yeah but you can see what it is yeah and it is moving which is very good
00:56:04the box is just a gingerbread it's a bit tough flavor's good so that's a lemon biscuit with pistachio
00:56:12i love that it's very lemony and the biscuit melts in your mouth
00:56:19i think the overall design looks very clever quite artistic what's that biscuit gingerbread
00:56:26the blend of the spices and everything is very very good and then your dogs
00:56:30they're gingerbread as well that's viennese biscuits with a vanilla and bean buttercream
00:56:36very good viennese melt in the mouth anyways
00:56:38but i think it's lacking a bit of finesse i agree yes i didn't bake it long enough right
00:56:48so it's a gingerbread box the gingerbread is delicious spice levels good this is obviously
00:56:53bake-off it could be bake-off but it actually is a maths protractor
00:56:59okay that's the um blue peter badge that's my blue peter badge
00:57:02that's very soft you can see that it's wet and needed longer in the oven
00:57:11i think the box is exquisite just looks amazing it really is beautifully done can i lift it by the
00:57:17handle hopefully nope maybe not oh my goodness look at that they look beautiful the way you've
00:57:25spiced them look great i might take a little bit of the handle
00:57:30the perfect ginger biscuit beautifully spiced not too much let's try a little bit of the mountain
00:57:36just remind me milk chocolate and hazelnut they're delicious it's baked to perfection
00:57:44and then there's the white chocolate and raspberry
00:57:46it's a blinder i think your future could be in biscuit yeah natalia do you want to bring up your
00:57:55biscuit time capsule sorry about that oh my gosh i was concerned when you told me what you were doing
00:58:08that it was going to be difficult it's a ginger bread with the orange it's quite soft you underbake
00:58:16the box yeah let's see what that is this is my flower and my bear macarons with the ganache with the
00:58:24orange it's a nice macaron thank you tricky to do a macaron like that it's all quite complicated
00:58:31you set yourself a really high bar to jump
00:58:34now there i think your box is really elegant a flavor to me box with orange and lemon cello i like
00:58:44the flavor it's nice and crisp i love the tomatoes they are white chocolate and then a chantilly cream
00:58:53very good macarons the flavors all go together they're spot on and the bake is good
00:58:57i think it looks terrific it looks amazing it's chocolate orange biscuits with a chocolate orange
00:59:06ganache it tastes quite dry yeah very dry yeah to try and give it a bit more structure i twice baked
00:59:13the biscuit doesn't taste nice either thank you there's bex that's his dog that looks like a dog
00:59:21that is a leaky playing card it's almond shortbread with cherry and posacco jam i found the almond one
00:59:28boring and it's not quite baked enough this is a classic example of style over substance
00:59:36aaron it's time for your showstopper
00:59:37tell us about your showstopper this is sugar in spring where i'm from in stoke on trends there's
00:59:52quite a lot of cherry blossom trees i think it's quite clumsy it's not finished no it's a shame about
00:59:58the page the box is used to sugar cookie great flavor i think if anything it's a tiny bit hard
01:00:07okay let's have a look inside what the hell is that were you rushing at the end yeah i was rushing
01:00:13this all the same biscuit it's all earl grey shortbread and yuzu jelly what is that that was a scroll
01:00:20that's his scroll that's a scroll let me say this
01:00:26i don't know scroll
01:00:31but i must say that earl grey biscuit is simply delicious the texture is lovely the flavor is great
01:00:36biscuits amazing i mean they look awful i was happy with the bacon but everything else not very
01:00:43oh yeah thanks guys
01:00:44boy ma'am would you like to bring up your showstopper please
01:01:06boy man tell us all about your time capsule i made jumbo bolt restaurant with gingerbread biscuits
01:01:13that's a mighty impressive looking structure it's tall it's stable it's exquisitely put together
01:01:20clever really really good wow that looks good
01:01:24beautiful gingerbread spot on with the flavor in the bake very good thank you well that's excellent oh
01:01:38wow isn't that beautiful wow it's my mom and dad your mom and dad yeah i miss them so much they still in
01:01:45hong kong love the design on that thank you the frame is very good the bake is very good
01:01:52i always have take measure in my handbag fabulous this is almond short spread
01:02:02that's been baked beautifully oh thank you lovely taste as well
01:02:04i think you've done a really good job with this you have baked something original quite difficult
01:02:11complicated and you've pulled off every element of it terrific well done thank you thank you very much
01:02:18i think it is faultless it is it's exceptional so when we saw the photograph of the one that you did
01:02:42earlier i thought that's just a photograph of a cottage it is a cardamom gingerbread inspired by
01:02:49my danish granny the cardamom biscuit in there it's just spot on it's delicious beautiful it's
01:02:54really tricky to get that right it's just baked beautifully as well textures are incredible this is
01:03:00because you like fishing love fishing yeah made of a chocolate orange zest digestive that's a beautiful
01:03:06biscuit crunchy nice flavor i'm just gonna have a bit of your cigar have a smoke that one should be
01:03:12lemon cream and what's in the cereal bowl peanut vanilla whipped cream i'm really impressed with
01:03:17that because all the baking is absolutely perfect i love your textures and your flavors and your design
01:03:25are pretty much untouchable
01:03:30in in everything oh stop it
01:03:32just wild congratulations you've been graced by the hand of paul hollywood i didn't really know they
01:03:46happen in showstoppers more than anything i was just so happy to hear poi man's feedback because she
01:03:53has definitely felt the stress this week oh yeah so very happy hey well done boy man that's brilliant
01:04:01i just sit there and say how do they do it in the time i produce a piano that looks like it's derelict
01:04:08i'd like to think that my flavors were enough but i just don't know
01:04:16that the most biscuits you've ever eaten in one sitting 66 mouthfuls round of applause for these two
01:04:22they were brilliant well done we're so impressed tom got a handshake yeah tom was amazing all the
01:04:27different techniques there wasn't just one biscuit for me for star baker it's between tom and jasmine
01:04:32and poi man was good as well her showstopper was faultless but she had a terrible day yesterday i
01:04:38know so which ones are in trouble i think arid i don't know what happened to him in the showstopper
01:04:42he didn't finish i think leighton i do think poi man can't be dismissed quickly i think that toby's
01:04:48in the bottom yeah and yeah he won the technical basically what he's saying is everyone could go home
01:04:52yeah what about alison well i think we could throw her in the mix as well congratulations bakers
01:05:07what a week we've had on biscuit week but i get the job of announcing star baker this week star baker is
01:05:15t to the o to the m yes tom oh that means i've got the horrible job of announcing
01:05:33he's going to be leaving us but i just want to say that it was a very tough decision for the judges
01:05:38but the person who is leaving us this week is
01:05:45i'm so sorry i know i know but someone had to go right you've got to go and smash it i've had the
01:06:05most fun on bake off i've loved it i mean i've had the opportunity and then i come up against these
01:06:12amazing bakers i was really upset when i heard leighton's name because i want people to go home
01:06:18especially when you kind of think that maybe it should have been you
01:06:26i was really prepared to go but i'm very happy unfortunately everyone need to watch me again
01:06:32congratulations
01:06:33hey gorgeous how you doing um i'm just ringing to tell you that i got star baker
01:06:44i did we made it to week three yeah you didn't just make it to anything
01:06:49are you looking forward to bread week no next time that's definitely not proved the baker's take on bread
01:06:56i'm so nervous right now with a savory signature oh i'm really hoping my balls bake a deep fried technical
01:07:03nice onion rings more onion rings and a towering show stocker it's still squash in a week where
01:07:10everyone wants to prove themselves to paul oh so i'm a little bit stressful is it about paul
01:07:24you
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