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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.
01:26Thanks.
01:27Cheers.
01:28Cheers.
01:29Thanks.
01:30Thanks, Mike.
01:32This is fun.
01:33I can't believe I found it.
01:36I can't believe I've got a six-and-a-half.
01:55I love it.
01:58I'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.
02:28Shokupan 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,
03:49or you do a windowpane test.
03:51Getting the windowpane helps when you're kneading it.
03:54The texture's 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
04:21inside her pandan shokupan buns, shaped 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,
04:44and 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,
04:53and 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.
05:08Put a hot tea towel on top of it,
05:10just creating a little environment for it to rise really fast.
05:14Anuban will fill his Knot-style shokupan buns with goji berries soaked in sake,
05:20and finish them with 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 of her house,
05:41and she used to make incredible things, and those are the sweetest memories for me.
05:56So I'm starting on my raspberry and rose petal jam.
06:01Tatiana will give a nod to her nana, filling her rose-shaped shokupan buns with a raspberry and rose jam and cheesecake filling.
06:09Adding yet more flavours to your shokupan, huh?
06:12Yeah, just a bit of orange just to give a little bit of zestiness to it.
06:16I find that for zestiness, you truly can't beat zest.
06:19That's right.
06:23When I was in a place called Miyajima in Japan,
06:26I had a honeydew drink there, and it was mind-blowing.
06:30It was full of flavour, it was delicious.
06:33So on the stove at the moment, I've got my honeydew custard.
06:37Smells honeydewy.
06:41Recreating the drink in dough,
06:43Vanessa's shokupan buns will be filled with 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.
06:57A quick little pickle.
06:58It goes really well.
06:59Free for thought.
07:00I love it.
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.
07:10Yeah.
07:13That is proved.
07:17Here, let me help you.
07:19Come on, bubba.
07:20Come on.
07:21Oh, there we go.
07:22That's how I get out of bed in the morning.
07:26Just as graceful.
07:27With their doughs proved,
07:29the bakers can now start shaping and filling their shokupan buns.
07:33So I've measured it out so that they're all exactly the same weight,
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.
07:54You're part of the coriander team.
07:55I've heard about the coriander team, but I didn't think we spoke about it in public.
08:02Move quick.
08:06I love a good pistachio chocolate.
08:08Yeah, I just thought, why not go with the classic?
08:12Jess will fill her shokupan buns with dark chocolate and pistachios
08:16and shape them in a braided twist.
08:20Darren is very good at braids.
08:22Is he?
08:23He 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.
08:29A bit of egg wash so it glues it.
08:37It's fluffed up.
08:39It's smelling good.
08:41Bakers, you have 30 minutes left.
08:44I hope your buns are soft because mine are clenched.
08:49No time to laugh.
08:50Too busy panic baking.
08:52I'm going to do a quick egg wash and then you go in in the oven.
08:55Hey, these are going in.
08:59Okay.
09:00Oops.
09:02Now we whoop, wait and we pray.
09:11Darren said to me some pickled melon might be nice,
09:13so I'm taking his advice and hopefully it adds to the honeydew flavour.
09:21Mmm, delish.
09:26One minute, bakers.
09:28You have one minute left.
09:30They're coming out.
09:32Oh my gosh.
09:34Holy cannolis.
09:35It's a big, giant.
09:41Chocoban buns.
09:43Wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow.
09:46Does that look like enough?
09:48Final touches, bakers.
09:50Let's get those buns on the plates.
09:52It's all fluffed up.
09:53Ten.
09:54Ten.
09:56Nine.
09:57Eight.
09:58Seven.
09:59Seven.
10:00Six.
10:01Five.
10:02Four.
10:04Three.
10:05Two.
10:06One.
10:08Step away from your buns.
10:10Well done, bakers.
10:12Holy moly.
10:14Yeah.
10:15They look beautiful.
10:17They look amazing.
10:18I'm happy with them.
10:30Hiya.
10:31Hi Jess.
10:32Hi Jess.
10:33Wow, look at these.
10:34The way you've knotted them, that is quite difficult with such a sticky dough.
10:38Hats off for doing that.
10:40I think we should try one.
10:42Good crust on the outside.
10:50You have like the chocolate running through like veins.
10:54You get that wonderful richness of the chocolate and you get that lovely crunch of the pistachio.
10:59Yeah.
11:00Here the bread is nice and light and fluffy on the interior and really great textured aeration inside.
11:07Thanks guys.
11:08It's hard.
11:10There is an unevenness in your buns.
11:13I think you made it difficult for yourself because you decided to twist it and knot it,
11:18which makes it really hard to get that beautiful even bake.
11:22Okay.
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.
11:43Very well done.
11:47Your buns all have a lovely golden colour and they're not perfectly uniform.
11:52Let's have a look inside.
11:56Oh, look at that Rachel.
11:58A little jammy centre.
11:59Your chocopan dough is very light and it's been handled with care and I do get a lovely fluffy texture.
12:09The 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.
12:20So it's not really in balance with the raspberry.
12:23Yeah.
12:24Because I'm missing that texture.
12:25These look gorgeous.
12:28You've got lovely incisions, very sharp and they all look pretty much uniform.
12:36Wow.
12:37You can certainly see there's pesto in there.
12:40I think you've maybe put too much filling and it's probably created that cavity.
12:45Let's eat it.
12:46The flavour of your coriander pesto and cheese filling is delicious.
12:54And the pine nuts are really fine in texture.
12:57Yeah.
12:58Your chocopan dough is beautiful.
13:00You've got that wonderful crust on the outside.
13:02I just wanted more of the dough and less of the pesto.
13:05Yeah.
13:07What's that on top?
13:08That's not pickled.
13:09It is pickled honeydream.
13:11Vanessa, 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 because baking it reduces flavour.
13:25What you've done here is really exciting.
13:27The melon comes out at the beginning and 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, which is unfortunate because it seems like you had less time in the oven.
13:52You've got some lovely caramelised buns, but there's some which look a little bit underdone.
13:57Right, let's try this.
13:58The flavours are really lovely.
13:59I love the coconut, I love the pandan, the vanilla, they're very harmonious together.
14:12Aisha, they're just a little bit doughy in the middle.
14:16I think they're underproved.
14:18You're making a very technical bread, a high-hydration bread, so it's hard to handle.
14:23But you've made it even harder by trying this tricky braid.
14:27Aisha, I think it's ambitious just to try and stay hydrated, so hats off to you.
14:32It's really difficult.
14:33What is it, like eight glasses?
14:34It's not happening.
14:35I'm very impressed.
14:37Well done.
14:38I always bite off more than I can chew, so probably try to be a bit more efficient and less perfection-y.
14:46If that's a word.
14:49They tasted my melon.
14:50I'm just so over the moon about that.
14:52Bring on a technical challenge.
14:54Let'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, a 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.
15:23Today's Technical Bake is brought to you by the woman who pioneered the field of being Rachel Koo.
15:29It's Rachel Koo.
15:31Rachel, any tips for the bakers?
15:33Let it zing and cool roll.
15:37Thank 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.
15:45We make them do it so they seem more human.
15:48Now they're gone, I can tell you that today you'll be making Rachel's
15:53matcha yuzu and black sesame crepe roll.
15:57Shouldn't be too matcha trouble for yuzu, sesame.
16:00Matcha is a green tea powder known for its umami and slightly bitter taste.
16:10The matcha crepes are rolled with a tangy yuzu curd, a black sesame paste, and are topped with a delicately piped matcha cream.
16:17Bakers, you have two hours to make Rachel's matcha yuzu and black sesame crepe roll.
16:24On your marks.
16:25Get set.
16:26Bake!
16:27Hey, hey.
16:28Hello.
16:29Is that an actual yuzu?
16:30Fancy!
16:44This 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 and it's so neatly done.
16:57Tell us the secret of getting that perfect roll.
17:00So it's essential for the bakers to make their curd and black sesame seed log so it has time to cool and set.
17:09And you need to roll it tightly because if you roll it too loosely, you're not going to get that beautiful spiral effect.
17:15Well, enough talking about this. Can we try some?
17:19Let's try it.
17:31Delicious.
17:32That yuzu curd is so bright and tangy.
17:36I would say, with the crepes, to get that soft and tender texture, it's important not to over-mix the batter.
17:43Right.
17:44If you over-mix the batter, then they will end up a little bit tough.
17:47I wonder if we're going to see some flipping today.
17:50Oh, well, we won't know because we're not allowed in, are we?
17:56OK.
17:57Make the curds.
17:58Mix eggs, sugar, yuzu juice, zest.
18:01I want it to be zesty and zingy and tart, so you don't want to lose the brightness of the fruit.
18:11Just getting the sugar and the eggs and the yuzu juice up to temperature.
18:16Let it zing.
18:19Oh, I wonder what that's in relation to.
18:22I'm going to say the yuzu curd.
18:26Hola.
18:27Hola.
18:28Oh, sorry. Konnichiwa.
18:29Hey.
18:31Oh, hey gozaimasu.
18:33What's going on, Aisha?
18:35I'm just whisking my curd.
18:37Great.
18:38Haven't you heard?
18:39It has a curd.
18:40It has a curd.
18:42Adding gelatin to the curd will ensure it stays firm when layered with the crepes,
18:46allowing it to be rolled up nice and tight.
18:50Transfer curd to chill tray, cover and set aside in the fridge.
18:54OK, in the fridge to cool.
18:57So I've got my yuzu curd in the fridge.
19:01And now we're making the matcha crepes.
19:05To get the perfect shape, the crepes need to be thin enough to be rolled up,
19:10but thick enough to hold the yuzu curd and sesame log inside.
19:15I'm hoping that's the right consistency, because I've never made crepes before,
19:18but I know they need to be thinner than pancakes.
19:24I have done my crepe mixture, so I'm just about to start cooking that.
19:29Right consistency, right heat.
19:35And you get the perfect crepe.
19:37Oh, man.
19:39The first one's always funky.
19:40No one's meant to eat the first pancake.
19:43I have no idea if I'm doing this right.
19:45Bakers, only one of us is needed, really, to tell you that you only have one hour to go,
19:51but they haven't figured out the hosting thing yet.
19:53You won't tell them, will you?
19:54No, I need a friend. I need a friend real bad.
19:57Yeah, we're friends.
19:58Awesome.
20:00For the black sesame seed paste, toast the sesame seeds until fragrant in a pan.
20:08Black sesame seeds, hard to tell when it's cooked.
20:10You can't go by colour, because it's black.
20:14It's black.
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!
20:34Then put them in the food processor,
20:36blend the sesame seeds with maple syrup and sesame oil to form a paste.
20:40Three tablespoons of maple syrup.
20:50We're using baking paper to roll out a log, probably one to one and a half centimetre thick.
20:55The jewel in Rachel's roll is the black sesame log, which acts as the centre to the layers of matcha crepe and yuzu curd.
21:03Cut in half, set aside to cook.
21:05Once it's nice and firm,
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.
21:18Okay, to assemble.
21:19On baking paper, check.
21:21Lay.
21:22Check.
21:23Out eight crepes in a line overlapping.
21:25One, two, three, four, five, six, seven, eight.
21:26Okay.
21:27Okay.
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, I take it in better when I read it myself.
21:34Oh, okay.
21:35I love you though, thank you.
21:36No, no, that's okay.
21:37Alright.
21:38I'm happy with that.
21:41So, I'm putting the sesame log on the end there, and I'm trimming it.
21:46Spread a thin half a centimetre layer of yuzu curd evenly over the surface of the crepes,
21:51leaving a two centimetre border.
21:52Getting the right ratio of curd to crepe will mean the roll will hold together.
21:57Oh my god.
21:58Oh my god.
21:59In a round, circular shape.
22:02Bakers, you have 30 minutes.
22:05Get a move on.
22:09For the matcha cream in a stand mixer fitted with a whisk, whisk the cream icing sugar match
22:14and powder to firm peaks.
22:15In a good matcha cream, I think we're looking for a nice, firm cream, especially because
22:20this will be piped on as decoration, so we want it to be able to hold its own.
22:24You want to be doing your finishing touches, piping your matcha cream on top of your crepe.
22:29Be down to the line, but that's okay.
22:31Vanessa loves to move quick.
22:33Where is the cessar of us?
22:36Matcha cream.
22:37Now, what does this piping tip look like?
22:39One minute left, bakers.
22:41Alright, let's make it look pretty.
22:43Anyone who has scraps, say hey-o.
22:46Hey-o.
22:47Yep, take it.
22:50Take it.
22:51I'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 do it that way.
23:35Like it's gonna help.
23:38What's done is done.
23:40This was a difficult challenge, so well done on a great effort.
23:53Alright, let's start with number one.
23:56Okay.
23:57Well, the baker here has done a great job in trimming their roll.
24:02A nice, generous black sesame seed log there.
24:06And the crepes are really thin.
24:08Let's do it.
24:19The yuzu curd is wonderfully zesty.
24:22The black sesame has been blended well, so you get that nice, smooth paste.
24:27Whoever did this knows what they're doing.
24:29They've made crepes before.
24:31They've been cooked perfectly.
24:32And all of the components are there.
24:34Very well done.
24:35On to the next.
24:36First glance, I can see there are a few gaps.
24:41The assembly is just a little bit haphazard.
24:44Let's have a look.
24:45Really tangy, that yuzu curd.
25:02Unfortunately, I was missing the sesame paste.
25:05The crepes are done really well, but it's unfortunate that it hasn't been assembled the way I wanted it.
25:15Let's slice into it.
25:16Okay.
25:29I can see what the baker's done here.
25:31They have almost doubled up some of the crepes, which means you're not getting the right curd to crepe ratio.
25:38So the crepe flavour, the matcha, is overpowering the curd.
25:43On to the next.
25:45Darren, there's only one word I know in Japanese, which is kawaii.
25:50I'm fine.
25:51It means cute.
25:52Oh.
25:56And on that too, is it?
25:57Yeah.
25:58Yeah.
26:00All right, I'm going in, Rachel.
26:02Okay.
26:14The balance of the dessert.
26:16There's lots of layers of those crepes and they've been rolled really expertly.
26:20I think a baker could have just added more of that delicious curd.
26:24Number five.
26:27The matcha cream on top is just overwhelming the whole roll.
26:37The curd is super smooth, really has that fresh yuzu flavour.
26:42The construction could have been a little bit tighter.
26:44It's not as round as yours, Rachel, and the cream on top is obviously far too much.
26:50And that doesn't give us the right balance when we're trying to taste it.
26:54Last 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.
27:08It could have trimmed both edges.
27:10Let's try it.
27:14What a wonderfully smooth yuzu curd.
27:16I am very much enjoying this in contrast to the thin crepes.
27:20Yeah.
27:21Just 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, we've got this one.
27:42Sorry, Jess.
27:44Jess, your sesame seed paste was missing at this end
27:48and the slice we had wasn't constructed tightly.
27:52In fifth place, Anabon.
27:54Lovely colour in the crepes, but there wasn't enough curd.
27:59In fourth place, Tatiana.
28:02In third place, Vanessa.
28:08In second place, at the end here.
28:13Beth.
28:14Lovely thin crepes, just a little messy in this role.
28:18Which means in first place, Aisha.
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.
29:06It's weird.
29:07It's the name of a skateboard trick I've been working on, but I'm sure it's a coincidence.
29:12Double fromage cheesecakes include both a baked cheesecake and a set cheesecake.
29:20You may use any flavours you like, but your cake should have at least four layers and include textural elements such as sponge, biscuit and jelly.
29:28Judges, any tips for our bakers?
29:31The baked and non-baked layers should be clearly separated, creating beautifully distinct layers.
29:38Your flavours should be light and subtle with the right balance of sweetness.
29:44Bakers, you have four hours to create your show-stopping double fromage cheesecakes.
29:48On your marks.
29:49Get set.
29:50Bake.
29:51Oh, wait.
29:52That's not what I need.
29:53Mr. Panweek showstopper.
29:54How exciting is this?
29:55Not only are you getting a baked cheesecake, but you're getting a refrigerated cheesecake too.
30:09Who doesn't love that?
30:10Two desserts in one.
30:11I'm making my sponge base first.
30:18A good sponge needs to be soft and spongy.
30:20You want it just right.
30:23Super bright purple.
30:28Okay.
30:34I'm making some coffee for my soaked sponge layer in the middle of my Tidamassu cheesecake.
30:39It's just going to add that little bit of specialness when you eat my cake.
30:44Vanessa's square-shaped cheesecake will have a baked chocolate hazelnut layer,
30:48a mascarpone cheese set layer and a coffee-soaked sponge to create the tiramassu.
30:54Hello.
30:55Hey.
30:56Hey.
30:57You know, the perfect tiramassu 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 Tidamassu,
31:05some people love it really soaked and some people like it quite dry.
31:08You want it soaked enough that you get the flavour, but you don't want your cake to disintegrate.
31:13Absolutely.
31:14The key to this double fromage cheesecake is those defined layers.
31:18We really want them defined.
31:19So do you.
31:20Your bake.
31:21Yeah.
31:22I am actually the queen of Tidamassu.
31:23Yeah.
31:24I love the confidence.
31:25Never done it in this kind of concept before, but very excited about it.
31:29You've never made it in a shed with five other bakers, two judges and two hosts before.
31:35Actually.
31:36You're going to love it.
31:39Alright.
31:40Sponge cake is done.
31:43Ah.
31:45She's a star.
31:46Okay.
31:47This is a really important part of my bake.
31:51This is what's that element of texture, surprise in the centre of my cake.
31:55It was misleading when Rachel and Darren said, we're going to Japan.
31:59Weak.
32:00Yeah.
32:01It's the gap when they said it.
32:02And the fact that the pause was over email lasted several days, long enough for me to
32:06pack my bags, renew the passport, tell all my friends.
32:12For my baked cheesecake, I'm replacing my regular sugar with date palm jaggery.
32:18It's actually come from the sap of the date palm tree.
32:22It 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.
32:32Anurban's Japanese and Indian inspired cheesecake will have a jaggery baked layer and a fennel flavoured
32:39set layer, topped with an apricot jelly.
32:42Fennel with its licorice notes.
32:44Yeah.
32:45It is quite a powerful flavour.
32:46Now obviously you want that sugar to shine.
32:48Yes.
32:49I'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.
32:58Do you like fennel?
32:59I'm alright.
33:00I love fennel.
33:01So I'm just starting with my mango baked cheesecake layer.
33:08Darren wants a nice light, fluffy, not too sweet and not too overpowering in terms of flavour.
33:14So I've actually whipped the cheesecake batter a bit more than I normally would to have a bit more aeration in the cheesecake.
33:22It's smart that you're adding the vanilla because you have got some really powerful flavours, the yuzu, the mango. So the vanilla will offset that a little bit.
33:36Yeah.
33:37Remember, we want that lovely texture. Nothing too grainy. Yeah.
33:51OK, so I'm chopping up my dried apples that are going into the baked Japanese cotton cheesecake to give another texture to it.
33:57A cotton cheesecake is a nice, light, fluffy cheesecake, so it should be nice and light and airy.
34:04So hopefully it should taste voila.
34:07Tatiana's apple and cinnamon cheesecake will include an apple and rhubarb jelly between a baked Japanese cotton cheesecake and a cinnamon set cheesecake.
34:19Do you know what I'm worried about? I'm worried about those bits of apple that you're going to put in your really light cotton cheesecake.
34:25Yeah. They 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.
34:46That's our secret, Nat. Don'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.
35:08I've got my water boiled.
35:12I'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.
35:21It makes the cheesecake more moist because it kind of retains the moisture inside the oven.
35:28A little spa bath in the oven.
35:34Hot.
35:35Hot Terry.
35:42Oh, there's a dog.
35:43Oh!
35:44Hi!
35:45There's a doggy!
35:46Hello doggy!
35:48Hello.
35:58right like a pro wrestler if i pretend they didn't hear you it doesn't count right
36:05with their baked cheesecakes in the oven just gonna turn it around the bakers move on to their
36:11cold cheesecakes which they will set in the fridge i'm selecting my best strawberries for
36:18the decorations on top and then the others will be made into a puree for my strawberry set cheesecake
36:24layer we better try one hey hoping to romance the judges with champagne and strawberries
36:34beth's cheesecake will include a vanilla sponge and a lemon baked layer finished with a champagne
36:40jelly aisha you a strawberry i'll have a strawberry go for it sister i'm just saying i hope my husband's
36:48taking notes today i am giving you a interpretation of my friend's coffee liqueur cocktail in a cake
36:59formation um called the bobo special i was like hey bo um can i make your cocktail into a cheesecake
37:08he's like hell yeah to keep the judges merry jess will lean on the flavors of bobo's cocktail
37:14the coffee liqueur set layer will top a baked rice malt cheesecake sandwich between a stout sponge
37:21and a spiced rum crème patissière i don't think it's that hard doing a show supper you reckon
37:28i'd love to see you on this side of the bench all right i'll show you oh okay cool come
37:34i can do it from this side of the bench too okay i've just made my set cheesecake um so this will go
37:40in the fridge to set do you envy your cheesecakes that are chilling in the fridge yeah because
37:54it's nice and cool in there yeah yeah you know what i'm saying as the old saying goes if you can't
38:00stand the heat get into the fridge well okay we've heard different sayings bakers your set cheesecakes
38:12have the same amount of time left in the fridge that i spend standing in front of the fridge one
38:17hour you have one hour oh my god which fridge should i stand in front of though that fridge or
38:24that fridge oh this is another hour isn't that fridge or that fridge choosing the fridge no that
38:29fridge and i have beef i'm just filling in my vanilla set cheesecake oh no i'm gonna need more
38:42that's so annoying just realized i forgot to double that recipe and so i've run out but i'm just going
38:48to set this while at least the sides will hopefully be set and i'll just quickly whip up another batch
38:53so frustrating happy with her i think this is baked well i can still see the jiggle and i'm smelling the
39:13jaggery which is exactly what i wanted i'm just going to transfer the baked cheesecake layer onto the tray
39:19it's gorgeous it's like you can smell the lemon it's lovely and light i'm very pleased with that
39:28oh bakers you have 30 minutes left but isn't it nice to hear it when it's in a beautiful song
39:36okay fair enough thanks guys all right so i think i can begin to assemble
39:51i'm starting with my sponge and then on top of that we've got our baked cheesecake
39:58and then the final layer with the set cheesecake layer which is a strawberry mousse layer and we're
40:05just 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
40:17i'm jazzing up my hazelnuts i'm making them fancy i've just got some luster dust
40:30golden hazelnuts
40:34not overdo it not underdo it my secret weapon today
40:39let's call it fred fred is gonna make spraying my cocoa butter onto my cake a lot easier
40:47i am making an extra batch of the set cheesecake because i forgot to double it
40:57if anyone can work at lightning speed definitely believe it's me
41:17okay
41:29okay smells amazing though it smells so good really punchy
41:35i've got it in there now i just hope it fills enough
41:38Pray to the fridge gods
41:43Bakers, ten minutes to go with your showstoppers
41:47Oh Lord help me
41:52Oh thank you Jesus
42:08One minute left, Bakers
42:20One minute
42:22Whoa, that was scary
42:32I don't want to peel it off
42:3530 seconds, Bakers, 30 seconds left
42:39Oh my god
42:41Oh my god
42:42Oh my god
42:43Looks so much better with the acetate on
42:48Ten, nine, eight, seven, six, five, four, three, two, one
42:58Step away from your cheesecake, Bakers
43:00Well done
43:01Oh, that looks so bad
43:05Oh my god
43:06Wow
43:07Oh my gosh
43:09How is it always stressful?
43:12And your bun, please bring your showstopper to the table
43:25I love the colour of your cheesecake, it'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
43:54You'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
44:22I love that
44:23And then the fennel with the bay leaves in the set cheesecake
44:27It's just that bit of warmth at the back of the palette
44:30So it's very subtle, very gentle
44:32The apricot for me is the flavour which I'm missing
44:35Not quite as minimalist as Japanese baking is
44:48Oh look it's quivering
44:52That's like my anticipation of getting into this
44:56The strawberry set cheesecake on top is lovely and light
45:04You can also see that fresh fruit going through it
45:09The jelly is really nice and thick but it's not too jellified
45:12It's got a lovely mouthfeel
45:14It kind of just melts on your tongue
45:16To me the strawberry flavour needed a bit more boost
45:19Because I was getting a very strong champagne flavour
45:22That was the bit I liked
45:26I just thought because this is really a strawberry cheesecake
45:31I really wanted a very vibrant strawberry flavour
45:34And I just wasn't getting that boldness from the strawberry
45:41I love the drama of your cake
45:43You know it is very chic with the way you've sprayed it
45:46Really beautifully presented
45:48That dark chocolate cake on the bottom and then you've got that lovely contrast
46:00With that cheesecake in the middle there
46:02It's very dramatic
46:04No come on Darren
46:13No I'm just saying
46:14I love it
46:15I love the coffee, I 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
46:25OK
46:26I love the texture you have in the cake
46:28It's very smooth, it's creamy
46:31There's a denseness to it
46:33What I think is missing is just a little bit of a crunch
46:37Just to contrast all that creaminess
46:42Aisha I'm just looking at the side of your cheesecake
46:45It's not super smooth
46:46It's tended to dry out a little bit
46:48And you do get a bit of a texture
47:07Aisha, that yuzu jelly is really bright, zesty
47:11However, it masks the other flavours of your cake unfortunately
47:16Because 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
47:31Tatiana, I love that you thought outside the box
47:34And you've done those super thin slices of apple
47:38It does look messy in a few places
47:46Tatiana, your flavours, I definitely get it
47:58That cinnamon, it's a classic partner to apple
48:01All those layers, a little bit wonky
48:03But you can see the definition there
48:05I do think the Japanese cotton cheesecake could have been lighter
48:09It's a little bit on the denser side
48:11I love how neat it is
48:16The caramelised coffee bean coats it really well
48:19I'm excited to try this
48:21Because you were very confident about your tiramisu earlier when we spoke to you
48:25Kind of working completely well
48:33That looks awesome inside
48:42I love this, I think it's amazing
48:46The texture inside is really awesome
48:48I get that tiramisu here
48:50The sponge, the cheesecake layers
48:52You really have captured that flavour of tiramisu
48:55It's so aromatic
48:57The coffee flavours with the chocolate
48:59They're very dark
49:00You've got the mascarpone
49:01Which is a wonderful relief
49:03It's a really well flavoured cheesecake
49:06I don't think they're going to ask us
49:08So we should just do it
49:09Oh yeah
49:10It's just
49:11So rude
49:13Yeah
49:14Let's try it
49:15Yeah
49:16This is your tiramisu
49:18Yum
49:27That's so good
49:30Well done Vanessa
49:32Who would like a cup of tea?
49:47Me please
49:49Thank you so much
49:51Japan week, it was a grand voyage to another country
49:55All of the challenges really tested our bakers and they all really did step up
50:00So who did well this week?
50:02Vanessa's show stopper was really delicious
50:05She's queen of tiramisu and you can tell
50:08It was really well constructed, all of those nice neat layers in there
50:12Texture was phenomenal and I really loved the flavour as well
50:15Anaban, that combination of jaggery and fennel
50:20It's not something I would have immediately thought 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 today
50:29And she absolutely delivered
50:31I loved that chocolate velvet spray on it did show some different technique
50:36Who are we worried about tonight?
50:38Aisha's signature buns, they were inconsistently baked
50:41She didn't have the best day today
50:43For me that yuzu flavour was just overpowering the other flavours, the mango and the ube in her bake
50:50I think the texture could have been a little bit better inside and the construction could have been neater
50:55Tatiana's layers were a tiny bit uneven, there was a wave in one of them
50:59She could have simplified the decoration on her cake
51:02She had that beautiful apple rose, that would have been enough
51:06Who is going to be Starbaker?
51:08I think it's really hard to know
51:10Yeah, it's tough
51:12You know, they're all really stepping up
51:14That's all well and good
51:16Who will be Starbaker?
51:22I understand
51:23Great, thank you
51:24No problem
51:25Thank you
51:26I'm glad he got that
51:29Bakers, 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
51:49And the first to jump in and help others
51:52They're generous with their time and with their flavours
51:56This week's Starbaker is
51:58Vanessa
52:01Which means that I have the difficult job of sharing who will be leaving us
52:17This 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
52:26And always shoot for perfection
52:28We are so going to miss
52:32I've had an amazing time
52:44I've had an amazing time
52:45I've really kind of opened my eyes to my skills and yeah, kind of showed me that I can do anything that I put my mind to
52:51Well done Ayesha, you're awesome
52:56The 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
53:06Congratulations this week's starbaker Vanessa
53:09Vanessa told us she was the queen of the tiramisu
53:18And my goodness, she definitely proved herself
53:21I am like elated, I'm speechless, I'm in disbelief
53:28I can't believe I'm stopping
53:32ah
53:35Of course
53:36Absolutely
53:37I sure
53:38You won't stop initially
53:40There she is
53:41What is that?
53:42What is that, baby
53:43?
53:44Wow
53:46i
53:47Are
53:47by
53:48I
53:49By
53:50it
53:51A
53:52I
53:53And
53:54I
53:55To
53:57You
53:58To
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