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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.
01:26.
01:28.
01:45.
01:47I can't believe I've got a six-hour, I love it.
01:59I've got my Japan kimono kind of style shirt on today, just to get into the spirit.
02:04Ring on the week, Japanese, get one.
02:09I love to go to Japan, but I suppose baking things from Japan is the next best thing.
02:17Hello, bakers, and welcome back to week seven in the shed.
02:22For this signature challenge, Rachel and Dan would like you to make 12 chocopan buns.
02:27Chocopan 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.
02:40It'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 chocopan buns.
02:53On your marks...
02:54Get set, bake!
02:56Oh my gosh, so many pots and pans!
03:03The good chocopan bun should be fluffier than the usual bread because of the tangzong paste.
03:11It's literally like a sponge, so you will get that almost like eating cloud in your mouth.
03:15Perfect chocopan bun should be nice and golden brown.
03:18Bakers need to use the tangzong 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.
03:43You 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.
03:54Texture'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!
04:06Ooh, I love the smell of pandan.
04:08Hello!
04:09Hello, are you sure?
04:10Hiya!
04:11That's a shocking colour for your chocopan 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 chocopan buns, shaped in a braided twist.
04:26You just have to watch out with the braiding that you get that uniform shape.
04:30Yes, yeah.
04:31Because chocopan is a high-hydration dough, so it's very sticky.
04:34Yeah.
04:35So 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.
04:42Next time we see you, you'll be future Aisha and we'll be future Tom, Rachel and Darren.
04:47Oh, what will they be like?
04:48Yeah.
04:49OK, so I've just kneaded my dough and I'm going to let it prove now.
04:57So it should double in size.
05:00Have a nice sleep.
05:02I like to prove my bread.
05:08Put a hot tea towel on top of it, just creating a little environment for it to rise really fast.
05:14Anurban will fill his Knot-style chocopan buns with goji berries soaked in sake
05:20and finish them with a brown butter and peanut drizzle.
05:23Sake.
05:24I like it.
05:29Heaven.
05:30Beautiful, beautiful, beautiful.
05:44My grandmother used to have this beautiful pink rose vine climbing over her front entrance of her house.
05:53And she used to make incredible things.
05:55And those are the sweetest memories for me.
05:57So I'm starting on my raspberry and rose petal jam.
06:00Tatiana will give a nod to her nana, filling her rose-shaped chocopan buns with a raspberry and rose jam and cheesecake filling.
06:09Adding yet more flavours to your chocopan, 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.
06:21When I was in a place called Miyajima in Japan, I had a honeydew drink there and it was mind-blowing.
06:31It was full of flavour.
06:32It was delicious.
06:33So on the stove at the moment, I've got my honeydew custard.
06:38Smells honeydewy.
06:42Recreating the drinking dough, Vanessa's chocopan 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.
07:02Holy dooly.
07:03Bakers, you are rising to the occasion.
07:05I hope your buns are too.
07:07You have one hour left.
07:09I just got that.
07:12Yeah.
07:14Nice cruise.
07:15Here, 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.
07:28With their doughs proved, the bakers can now start shaping and filling their chocopan buns.
07:34So I've measured it out so that they're all exactly the same weight, because precision is everything in Japanese cooking.
07:40Oh my gosh, that smells so good.
07:44Beth's mini loaf shaped chocopan buns will be filled with coriander pesto and cheddar cheese.
07:50Do you like coriander?
07:51I like coriander.
07:53You're in the right team then.
07:54Oh, I'm part of a team.
07:55You're part of the coriander team.
07:57I've heard about the coriander team, but I didn't think we spoke about it in public.
08:01Move quick.
08:06I love a good pistachio chocolate.
08:09Yeah, I just thought, why not go with the classic?
08:12Jess will fill her chocopan buns with dark chocolate and pistachios and shape them in a braided twist.
08:19Darren 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?
08:27That's the worst.
08:28And a 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.
09:00Whoops.
09:02Now we whoop, wait and we pray.
09:11Darren said to me some pickled melon might be nice, so I'm taking his advice and hopefully it adds to the honeydew flavour.
09:17Mmm, delish.
09:27One 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 chocoban buns.
09:42Wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow.
09:46Does that look like enough?
09:48Final touches, bakers.
09:49Let's get those buns on the plates.
09:52It's all fluffed up.
09:54Ten, nine, eight, seven, six, five, four, three, two, one.
10:08Step away from your buns.
10:09Well done, bakers.
10:10Oh my.
10:11They look beautiful.
10:12They look amazing.
10:13I'm happy with them.
10:15Hiya.
10:17Hi, Jess.
10:18Hi, Jess.
10:19Wow, look at these.
10:20The way you've knotted them, that is quite difficult with such a sticky dough.
10:38Hats off for doing that.
10:39I think we should try one.
10:42Good crust on the outside.
10:43You 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 hot.
11:09There is an unevenness in your buns.
11:12I think you made it difficult for yourself because you decided to twist it and knot it, which makes it really hard to get that beautiful even bake.
11:22OK.
11:23The 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.
11:44You're buns all have a lovely golden colour and they're not perfectly uniform.
11:51Let's have a look inside.
11:53Oh, look at that, Rachel.
11:57A little jammy centre.
11:58Your 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.
12:27These look gorgeous.
12:29You've got lovely incisions, very sharp and they all look pretty much uniform.
12:36Wow, you 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.
12:53And the pine nuts are really fine in texture.
12:56Yeah.
12:57Your chocopan dough is beautiful.
12:59You've got that wonderful crust on the outside.
13:02I just wanted more of the dough and less of the pesto.
13:05Yeah.
13:07What's that on top?
13:08That's not pickled.
13:09It is pickled honeydream.
13:10Vanessa, you listened to what I said.
13:12I did.
13:13That's very sweet.
13:14That looks awesome.
13:15Let's try it.
13:20Melon, it's 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.
13:41I see you've gone for a really complicated braid there, which is unfortunate because it seems
13:50like 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.
14:00Right, let's try this.
14:05The flavours are really lovely.
14:06I love the coconut, I love the pandan, the vanilla, they're very harmonious together.
14:14Aisha, they're just a little bit doughy in the middle.
14:17I 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.
14:26Aisha, 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
14:43less perfection-y, if that's a word.
14:48They tasted my melon, I'm just so over the moon about that.
14:52Bring on the technical challenge, let'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, no, 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
15:28Rachel 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
15:52Matcha Yuzu and Black Sesame Crepe Roll.
15:56Hmm?
15:57Shouldn't be too matcha trouble for yuzu, says-a-me.
16:00Matcha is a green tea powder known for its umami and slightly bitter taste.
16:11The matcha crepes are rolled with a tangy yuzu curd, a black sesame paste, and are topped with
16:16a delicately piped matcha cream.
16:19Bakers, you have two hours to make Rachel's matcha yuzu and black sesame crepe roll.
16:24On your marks...
16:25Get set...
16:26Bake!
16:29Hey, hey.
16:30Hello.
16:32Is that an actual yuzu?
16:34Fancy!
16:35This is my matcha yuzu and black sesame roll.
16:48Look at that spiral effect that you've got going on in there.
16:51Love the contrast of the yellow and the green.
16:54And it's so neatly done.
16:56Tell us the secret of getting that perfect roll.
16:59So it's essential for the bakers to make their curd and black sesame seed log,
17:05so it has time to cool and set.
17:08And you need to roll it tightly, because if you roll it too loosely,
17:12you're not going to get that beautiful spiral effect.
17:15Well, enough talking about this. Can we try some?
17:18Let's try it.
17:31Delicious.
17:32That yuzu curd is so bright and tangy.
17:35I would say, with the crepes, to get that soft and tender texture,
17:40it's important not to over-mix the batter.
17:43Right.
17:44If you over-mix the batter, then they will end up a little bit tough.
17:47I wonder if we're going to see some flipping today.
17:49Oh, well, we won't know, because we're not allowed in, are we?
17:52OK.
17:53Make the curd.
17:54Mix eggs, sugar, yuzu juice, zest.
17:55I want it to be zesty and zingy and tart, so you don't want to lose the brightness of the fruit.
18:09Just getting the sugar and the eggs and the yuzu juice up to temperature.
18:15Let it zingy.
18:16Oh, I wonder what that's in relation to.
18:18I'm going to say the yuzu curd.
18:22Hola.
18:23Hola.
18:24Oh, sorry.
18:25Konnichiwa.
18:26Hey.
18:27What's going on, Aisha?
18:28I'm just whisking my curd.
18:29Great.
18:30Haven't you heard?
18:31It is a curd.
18:32Adding gelatin to the curd will ensure it stays firm when layered with the crepes, allowing
18:46it to be rolled up nice and tight.
18:49Transfer curd to chill tray, cover and set aside in the fridge.
18:53OK, in the fridge to cool.
18:56So, I've got my yuzu curd in the fridge, and now we're making the matcha crepes.
19:06To get the perfect shape, the crepes need to be thin enough to be rolled up, but thick enough
19:11to hold the yuzu curd and sesame log inside.
19:15I'm hoping that's the right consistency, because I've never made crepes before, but I know they
19:19need 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.
19:38The first one's always funky.
19:40No one's meant to eat the first pancake.
19:42I have no idea if I'm doing this right.
19:44Bakers, only one of us is needed, really, to tell you that you only have one hour to
19:50go, but they haven't figured out the hosting thing yet.
19:53You won't tell them, will you?
19:54No, I need a friend.
19:55I need a friend real bad.
19:56Yeah, we're friends.
19:58Awesome.
19:59For 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.
20:14So, 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.
20:29It's like proper chef stuff.
20:32I love it.
20:33Then, put them in the food processor, blend the sesame seeds with maple syrup and sesame
20:38oil to form a paste.
20:39Three 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
21:01of matcha crepe and yuzu curd.
21:03Cut in half, set aside to cook.
21:05Once it's nice and firm, the 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, lay, check, out 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?
21:30Can 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.
21:37All right.
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.
21:53Creating 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.
22:04Get a move on.
22:06For the matcha cream in a stand mixer fitted with a whisk, whisk the cream icing sugar match
22:13and powder to firm peaks.
22:15In a good matcha cream, I think we're looking for a nice firm cream, especially because this
22:20will 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.
22:26Piping your matcha cream on top of your crepe.
22:29Breathe down to the line, but that's okay.
22:31Vanessa loves to move quick.
22:33Very success of us.
22:36Matcha cream.
22:38Now, what does this piping tip look like?
22:40One minute left, bakers.
22:42All right, let's make it look pretty.
22:43Anyone who has scraps, say hey y'all.
22:46Hey y'all.
22:49Yep, take it.
22:52Just, I don't know.
22:54My roll is so little.
22:57Final touches, bakers.
23:00Ten, nine, eight, seven, six, five, four, three, two, one.
23:12Step away from your bakes.
23:13Well done, bakers.
23:17Well done.
23:19Well done.
23:21Well done, guys.
23:23Bakers, please bring your crepe rolls to the table.
23:34Let's do it that way.
23:36Like it's gonna help.
23:38What's done is done.
23:40This was a difficult challenge, so well done on a great effort.
23:53All right, 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.
24:07And the crepes are really thin.
24:08Let's do it.
24:09The 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.
24:29Whoever did this knows what they're doing.
24:30They'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.
24:59Really 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.
25:49I'm fine.
25:50I'm fine.
25:51It means cute.
25:52Oh.
25:56And I'm that too, is it?
25:57Yeah.
25:58Yeah.
25:59I can't eat.
26:00All right.
26:01I'm going in, Rachel.
26:02Okay.
26:03The balance of the dessert, there'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.
26:31The curd is super smooth, really has that fresh yuzu flavour.
26:41The construction could have been a little bit tighter.
26:44It's not as round as yours, Rachel, 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.
27:08Could 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, just 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.
27:38In sixth place, we've got this one.
27:42Sorry, Jess.
27:44Jess, your sesame seed paste was missing at this end
27:47and the slice we had wasn't constructed tightly.
27:52In fifth place, Anaban.
27:55Lovely 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.
28:12Beth, lovely thin crepes.
28:15Just a little messy in this roll.
28:17Which means in first place, Aisha.
28:21That yuzu curd was so smooth and really zesty.
28:30And the crepes were really thin.
28:33Good job. Well done.
28:34All those years of eating mum's crepes have really paid off.
28:39Never made crepes. I never rolled crepes like that.
28:44It's a very technical bake today.
28:46Hello, bakers, and welcome to our final stop in Japan week.
29:00The showstopper.
29:02Today, Rachel and Darren would like you to make a double fromage cheesecake.
29:07It's weird.
29:08It's the name of a skateboard trick I've been working on,
29:10but I'm sure it's a coincidence.
29:12Double fromage cheesecakes include both a baked cheesecake and a set cheesecake.
29:19You may use any flavours you like, but your cake should have at least four layers
29:24and include textural elements such as sponge, biscuit and jelly.
29:29Judges, any tips for our bakers?
29:31The baked and non-baked layers should be clearly separated,
29:35creating beautifully distinct layers.
29:37Your flavours should be light and subtle with the right balance of sweetness.
29:44Bakers, you have four hours to create your show-stopping double fromage cheesecakes.
29:49On your marks...
29:51Get set...
29:52Bake!
29:58Oh, wait, that's not what I need.
30:02It's Japan week showstopper. How exciting is this?
30:05Not only are you getting a baked cheesecake, but you're getting a refrigerated cheesecake too.
30:10Who doesn't love that? Two desserts in one.
30:16I'm making my sponge base first.
30:18A good sponge needs to be soft and spongy.
30:21You want it just right.
30:24Super bright purple.
30:28Okay.
30:29I'm making some coffee for my soaked sponge layer in the middle of my tiramisu cheesecake.
30:40It's just going to add that little bit of specialness when you eat my cake.
30:44Vanessa's square-shaped cheesecake will have a baked chocolate hazelnut layer,
30:49a mascarpone cheese set layer and a coffee-soaked sponge to create the tiramisu.
30:53Hello.
30:55Hey.
30:57You know, the perfect tiramisu for me has got really lovely soaked lady fingers in it.
31:02And this is the ongoing debate in our family, because when it comes to tiramisu,
31:05some people love it really soaked and some people like it quite dry.
31:09Do you want it soaked enough that you get the flavour, but you don't want your cake to disintegrate?
31:13Absolutely.
31:14The key to this double fromage cheesecake is those defined layers.
31:18We really want them defined.
31:19So do you.
31:21Yeah.
31:22I am actually the queen of tiramisu.
31:24I love the confidence.
31:26I've never done it in this kind of concept before, but very excited about it.
31:30You've never made it in a shed with five other bakers, two judges and two hosts before?
31:35You're going to love it.
31:39Alright, sponge cake is done.
31:41Ah!
31:45She's a star.
31:46Okay.
31:49This is a really important part of my bake.
31:51This is what's that element of texture, surprise in the centre of my cake.
31:56It was misleading when Rachel and Darren said,
31:58we're going to Japan.
32:00Weak?
32:01Yeah.
32:02It's the gap when they said it.
32:03And the fact that the pause was over email, lasted several days,
32:06long enough for me to pack 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.
32:31Anurban's Japanese and Indian inspired cheesecake will have a jaggery baked layer and a fennel flavoured set layer, topped with an apricot jelly.
32:41Fennel with its licorice notes.
32:43Yeah.
32:44It is quite a powerful flavour.
32:45Now obviously you want that sugar to shine.
32:47Yes.
32:48I'm infusing the fennel and my cream for my set cheesecake.
32:51So I think that'll give a very subtle note to it, but not overpowering the whole dessert.
32:55I love fennel, but so long as it's not overused.
32:57Do you like fennel?
32:58Yes.
32:59I'm alright.
33:00I love fennel.
33:01Phew.
33:03So I'm just starting with my mango baked cheesecake layer.
33:09Darren 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.
33:25Ayesha's taking us to the tropics.
33:27An ube sponge will be topped with a baked mango layer and yuzu jelly, finished with a vanilla set cheesecake.
33:35It's smart that you're adding the vanilla because you have got some really powerful flavours, the yuzu, the mango.
33:43So the vanilla will offset that a little bit.
33:45Yeah.
33:46Remember, we want that lovely texture.
33:48Nothing too grainy.
33:49Yeah.
33:51Okay, so I'm chopping up my dried apples that are going into the baked Japanese cotton cheesecake to give another texture to it.
33:59A cotton cheesecake is a nice, light, fluffy cheesecake.
34:03So it should be nice and light and airy.
34:05So hopefully it should taste, voila.
34:07Voila.
34:09Tatiana's apple and cinnamon cheesecake will include an apple and rhubarb jelly between a baked Japanese cotton cheesecake and a cinnamon set cheesecake.
34:20Do 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.
34:26They might just sink to the bottom.
34:27A Japanese cotton cheesecake.
34:28It is supposed to be really light.
34:30Yeah.
34:31And maybe it's more about celebrating the lightness.
34:34We are looking for texture though as well, aren't we?
34:36Yeah.
34:38It's up to you.
34:39So I've got to get cracking to get this baked cheesecake in.
34:42But Tatiana, you didn't mention the time machine that you're going to need to be able to do all of this.
34:47That's our secret, Nat. Don't go spreading that around.
34:49No time machine.
34:50Good luck.
34:51I 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.
35:05So we'll just pop it in here.
35:08Got my water boiled.
35:13I'm baking the cheesecake in what we call a bain-marie, so a water bath.
35:17It's more of a gentle heat.
35:19We want it to be a wobbly cheesecake.
35:22It makes the cheesecake more moist because it kind of retains the moisture inside the oven.
35:28A little spa bath in the oven.
35:34Hot!
35:40Oh!
35:41Oh!
35:42There's a dog!
35:43Oh!
35:45Hi!
35:46There's a doggie!
35:48Hello, doggie!
35:50Hello!
35:52Cute!
35:53Bakers, you are halfway!
35:56Oh, I liked the halfway.
35:57It's uncool, right?
35:58Like a pro wrestler.
35:59If I pretend they didn't hear you, it doesn't count, right?
36:02No!
36:05With their baked cheesecakes in the oven...
36:08Just gonna turn it around.
36:10..the bakers move on to their cold cheesecakes, which they will set in the fridge.
36:15I'm selecting my best strawberries for the decorations on top,
36:20and then the others will be made into a puree for my strawberry set cheesecake layer.
36:25We better try one, hey?
36:26Mmm!
36:30Hoping to romance the judges with champagne and strawberries,
36:34Beth's cheesecake will include a vanilla sponge and a lemon-baked layer,
36:38finished with a champagne jelly.
36:41Aisha, you want strawberry?
36:42I'll have a strawberry.
36:44Go for it, sister!
36:46I'm just saying, I hope my husband's taking notes.
36:50Today, I am giving you an interpretation of my friend's coffee liqueur cocktail
36:59in a cake formation called the Bobo Special.
37:03I was like, hey, Bo, um, can I make your cocktail into a cheesecake?
37:08He's like, hell yeah!
37:10To keep the judges merry, Jess will lean on the flavours of Bobo's cocktail.
37:14The coffee liqueur set layer will top a baked rice malt cheesecake,
37:19sandwiched between a stout sponge and a spiced rum crème patissière.
37:24I don't think it's that hard doing a show supper.
37:27You reckon?
37:29I'd love to see you on this side of the bench.
37:31Alright, I'll show you.
37:32Oh, okay, cool. Come.
37:34I can do it from this side of the bench, too.
37:36Okay, I've just made my set cheesecake.
37:40Um, so this will go in the fridge to set.
37:42Do you envy your cheesecakes that are chilling in the fridge?
37:54Yeah, because it's nice and cool in there.
37:56Yeah.
37:57Yeah, you know what I'm saying.
37:59As the old saying goes, if you can't stand the heat, get into the fridge.
38:02Well, okay, we've heard different sayings.
38:03Oh, sure.
38:10Bakers, your set cheesecakes have the same amount of time left in the fridge that I spend standing in front of a fridge.
38:17One hour. You have one hour.
38:20Oh, my God.
38:21Which fridge should I stand in front of, though?
38:24That fridge or that fridge?
38:25Oh, this is another hour, isn't it?
38:26That fridge or that fridge?
38:27Choosing the fridge.
38:28No, that fridge and I have beef.
38:33I'm just filling in my vanilla set cheesecake.
38:39Oh, no.
38:41I'm going to need more.
38:42That's so annoying.
38:44I just realised I forgot to double that recipe and so I've run out, but I'm just going to set this while at least the sides will hopefully be set and I'll just quickly whip up another batch.
38:53So frustrating.
39:07Happy with her.
39:09I think this is baked well.
39:11I can still see the jiggle and I'm smelling the jaggery, which is exactly what I wanted.
39:15I'm just going to transfer the baked cheesecake layer onto the tray.
39:18It's gorgeous.
39:20It's like...
39:22I can smell the lemon.
39:23It's lovely and light.
39:25I'm very pleased with that.
39:27Oh, bakers.
39:29You have 30 minutes left.
39:33But isn't it nice to hear it when it's in a beautiful song?
39:39Yeah.
39:42Okay.
39:43Fair enough.
39:44Thanks, guys.
39:45All right, so I think I can begin to assemble.
39:52I'm starting with my sponge.
39:55And then on top of that, we've got our baked cheesecake.
40:00And then the final layer of the set cheesecake layer, which is a strawberry mousse layer.
40:04And we're just going to pop that in the freezer and give it as long as we possibly can.
40:08That's all of my cake elements done and then went on to decorations.
40:18I'm jazzing up my hazelnuts.
40:24I'm making them fancy.
40:25I've just got some luster dust.
40:28Voila!
40:30Golden hazelnuts.
40:34Not overdo it.
40:35Not underdo it.
40:37My secret weapon today.
40:39Let's call it Fred.
40:41Fred is going to make spraying my cocoa butter onto my cake a lot easier.
40:45I am making an extra batch of the set cheesecake because I forgot to double it.
40:55If anyone can work at lightning speed, definitely believe it's me.
40:59Bakers, you have 15 minutes left.
41:24Alright.
41:29Okay.
41:30Smells amazing though.
41:31Smells so good.
41:33Really punchy.
41:36I've got it in there and I just hope it fills enough.
41:41Pray to the fridge gods.
41:44Bakers, 10 minutes to go with your showstoppers.
41:50Oh, Lord help me.
41:55Oh, thank you Jesus.
41:59One minute left, Bakers.
42:21One minute.
42:22One minute.
42:31Whoa.
42:32That was scary.
42:34Whoa.
42:35I don't want to peel it off.
42:3730 seconds, Bakers.
42:3830 seconds left.
42:40Oh my God.
42:42Oh my God.
42:43Oh my God.
42:47Looks so much better with the acetate on.
42:4910.
42:5010.
42:519.
42:528.
42:537.
42:546.
42:555.
42:564.
42:573.
42:582.
42:591.
43:00Step away from your cheesecake, Bakers.
43:01Well done.
43:03Oh my God.
43:04Oh my gosh.
43:05Oh my gosh.
43:06How is it always stressful?
43:07And your bun, please bring your showstopper to the table.
43:09I love the color of your cheesecake.
43:10It's so bright.
43:11And then you've found a great way of just decorating it.
43:12I love the color of your cheesecake.
43:13It's so bright and then you've found a great way of just decorating it.
43:14the top very elegantly.
43:15It looks very professional.
43:16I love the color of your cheesecake.
43:21It's so bright and then you've found a great way of just decorating the top very elegantly.
43:41It looks very professional.
43:48Well, we asked you for a double fromage cheesecake and that's exactly what we've got.
43:55You've split them almost perfectly between the baked cheesecake and the set cheesecake.
44:02They're two cheesecake layers, lovely and smooth.
44:09If I had to give you some advice, it would be maybe think about adding some chop nuts or a crumble on the outside just to give it a bit of texture.
44:16The jaggery flavor with the warm caramel notes in the cooked cheesecake.
44:21It's 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 flavor which I'm missing.
44:35Not quite as minimalist as Japanese baking is.
44:50Oh, look, it's quivering.
44:53That's like my anticipation of getting into this.
44:56See, the strawberry set cheesecake on top is lovely and light.
45:06You can also see that fresh fruit going through it.
45:09The jelly is really nice and thick, but it's not too jellified.
45:13It's got a lovely mouthfeel.
45:15It kind of just melts on your tongue.
45:17To me, the strawberry flavor needed a bit more boost because I was getting a very strong champagne flavor.
45:23That was the bit I liked.
45:27I just thought...
45:28I thought because this is really a strawberry cheesecake, I really wanted a very vibrant strawberry flavor.
45:35And I just wasn't getting that boldness from the strawberry.
45:42I love the drama of your cake.
45:44You know, it is very chic with the way you've sprayed it.
45:47Really beautifully presented.
45:53That dark chocolate cake on the bottom and then you've got that lovely contrast with that cheesecake in the middle there.
46:03It's very dramatic.
46:12No, come on, Darren.
46:14No, I'm just saying.
46:15I love it.
46:16I love the coffee.
46:17I love the chocolate.
46:18That stout.
46:19I've got a bitter palate, so I really enjoy this.
46:23I do question whether it might be too much for other people.
46:26OK.
46:27I love the texture you have in the cake.
46:29It's very smooth.
46:30It's creamy.
46:31There's a denseness to it.
46:33What I think is missing is just a little bit of a crunch just to contrast all that creaminess.
46:41Ayesha, I'm just looking at the side of your cheesecake.
46:46It's not super smooth.
46:47It's tended to dry out a little bit and you do get a bit of a texture.
46:51Ayesha, that yuzu jelly is really bright, zesty.
47:12However, it masks the other flavours of your cake, unfortunately, because it's so powerful.
47:18I'm not getting enough of the mango or the ube.
47:21I think your set cheesecake could have been executed a little bit better.
47:25There's definitely lumps of cheese in there where you haven't beat it smooth.
47:32Tatiana, I love that you thought outside the box and you've done those super thin slices of apple.
47:38It does look messy in a few places.
47:48Tatiana, your flavours, I definitely get it.
47:59That cinnamon, it's a classic partner to apple.
48:02All those layers, a little bit wonky, but you can see the definition there.
48:06I do think the Japanese cotton cheesecake could have been lighter.
48:10It's a little bit on the denser side.
48:12I love how neat it is.
48:16The caramelised coffee bean coats it really well.
48:19I'm excited to try this because you were very confident about your tiramisu earlier when we spoke to you.
48:26I think I can do it well.
48:28That looks awesome inside.
48:43I love this.
48:44I think it's amazing.
48:46The texture inside is really awesome.
48:49I get that tiramisu here.
48:51The sponge, the cheesecake layers.
48:53You really have captured that flavour of tiramisu.
48:56It's so aromatic.
48:58The coffee flavours with the chocolate, they're very dark.
49:01You've got the mascarpone, which is a wonderful relief.
49:04It's a really well-flavoured cheesecake.
49:07I don't think they're going to ask us, so we should just do it.
49:10Oh, yeah.
49:11It's just so rude.
49:14Yeah, they would just...
49:15Let's try it.
49:16Yeah.
49:17This is your tiramisu.
49:19Ha, ha, ha, ha!
49:21Ha, ha, ha, ha, ha!
49:27Yum!
49:30That's so good.
49:32Well done, Vanessa.
49:34APPLAUSE
49:36Who would like a cup of tea?
49:49Me, please.
49:51Thank you so much.
49:53Japan week.
49:54It was a grand voyage to another country.
49:57All of the challenges really tested our bakers,
49:59and they all really did step up.
50:01So, who did well this week?
50:03Vanessa's showstopper was really delicious.
50:06She's queen of tiramisu, and you can tell.
50:09It was really well-constructed,
50:11all of those nice, neat layers in there.
50:13Texture was phenomenal, and I really loved the flavour as well.
50:16Anaban, that combination of jaggery and fennel,
50:20it's not something I would have immediately thought would work,
50:23but it really did.
50:24Jess, I mean, she'd had an up-and-down week, really,
50:26so she really needed a good showstopper today,
50:29and she absolutely delivered.
50:31I loved that chocolate velvet spray on it.
50:34It 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,
50:48the mango and the ube, in her bake.
50:50I think the texture could have been a little bit better inside,
50:53and the construction could have been neater.
50:55Tatiana's layers were a tiny bit uneven.
50:58There was a wave in one of them.
51:00She could have simplified the decoration on her cake.
51:03She had that beautiful apple rose.
51:05That would have been enough.
51:07Who is going to be Starbaker?
51:09I think it's really hard to know.
51:11Yeah, it's tough.
51:13You know, they're all really stepping up.
51:15That's all well and good.
51:17Who will be Starbaker?
51:22I understand.
51:23Great.
51:25No problem.
51:27I'm glad he got that.
51:34Bakers, congratulations on an amazing Japan week.
51:37Tonight, I have the fun task of announcing who this week's Starbaker is.
51:47This person is a whirlwind of energy in the kitchen,
51:50and the first to jump in and help others.
51:54They're generous with their time and with their flavours.
51:57This week's Starbaker is.
52:00Vanessa.
52:01Yay!
52:02Which means that I have the difficult job of sharing who will be leaving us.
52:18This baker has brought an infinite amount of cheer and positive vibes to the shed.
52:23They have shared their passions and family stories through their bakes and always shoot for perfection.
52:29We are so going to miss.
52:32We are so going to miss.
52:36Ayesha.
52:37Oh, my gosh.
52:39Oh, my gosh.
52:41Oh, my gosh.
52:42I've had an amazing time.
52:45It's really kind of opened my eyes to my skills and, yeah, kind of showed me that I can do anything that I put my mind to.
52:55Well done, Ayesha.
52:56You're awesome.
52:57The shed's just not going to be the same without Ayesha.
53:00Not only did she have amazing flavours, really pushed the envelope in terms of creativity.
53:07Congratulations this week's Starbaker, Vanessa.
53:10Vanessa told us she was the queen of the tiramisu and, my goodness, she definitely proved herself.
53:25I am, like, elated.
53:27I'm speechless.
53:28I'm in disbelief.
53:31I can't believe I'm stopping.
53:34Wah!
53:40Very magic.
53:41Oh.
53:43Sorry...
53:44...
53:45...
53:46No.
53:47Yeah.
53:48No.
53:49No.
53:51No.
53:54No.
53:58No.
54:00No.
54:03No.
54:04No.
54:05There is not
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