- 1 day ago
Junior Bake Off - Season 11 - Episode 12
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Short filmTranscript
00:00We use a lot of Canadian maple syrup on this show, which got me thinking about some of the great
00:04British tree saps, like this sycamore.
00:12Cheers.
00:22Lovely.
00:23Welcome to Junior Bake Off.
00:29Last time.
00:30I feel like Willy Wonka.
00:31It was mash-up day.
00:33Dubai chocolate and shortbread, never tried that before.
00:35It's just sort of random.
00:37Miko's chiffon cake.
00:38It's like eating silk.
00:39Earned her the first star baker of finals week.
00:43And whilst Penelope had a hard time.
00:45It's rock solid.
00:46It was Myla who fell flat.
00:48Oh, it did sink.
00:49Yeah.
00:49And had to say goodbye.
00:50There's Gootie and then there's underbaked.
00:52Yeah, yeah.
00:52I think I've done really well.
00:54I'm just upset to leave.
00:56What?
00:56This time.
00:59All aboard for travel day.
01:01I'm going to take you guys to Japan.
01:04With a tricky technical from the land of the rising sun.
01:06It's not getting off the map.
01:08It's breaking.
01:09And we travel the globe.
01:10Oh, elephant.
01:12In a pastry shoe-down showstopper.
01:14Ah!
01:17Whose journey will be smooth sailing.
01:19Ooh, it's delicious.
01:20And who...
01:22...will be sent packing.
01:25I'm never going to be a shoot after this.
01:34Travel day!
01:35Travel day!
01:36Travel day!
01:37Woohoo!
01:38It's travel day.
01:40I love travelling so I think today's going to be a very, very fun day.
01:43What do you think the technical is?
01:45I have no idea.
01:46Either you're in an aeroplane with people that take off their shoes and socks.
01:51Horrible.
01:52Or you're cramped in a van with your brothers.
01:56Do you want me to do your...?
01:57Um, yes please.
01:59I love travelling even though I haven't been on a plane before.
02:01I hope travel day is plane sailing.
02:07What could it be for travel day?
02:09It could be like something from a different country.
02:11Maclava or sweet rice or something like that.
02:14Hopefully they won't make it too hard for us.
02:17Morning bakers.
02:18Today Junior Bake Off is going global because it's travel day.
02:21And your technical challenge has been set by Flava's most frequent flyer, Liam.
02:27Liam, do you have any worldly words of wisdom for the bakers today?
02:31Don't go nuts with the heat here or you'll end up with a sticky mess.
02:35Well, it is a technical challenge. It's judged blind.
02:38Thanks for checking in.
02:39Your flight is now boarding. Please go to gate.
02:43See you on the other side.
02:45For your technical challenge, Liam is transporting us all to Japan with his oh-so-sweet sushi.
02:51Sticky coconut rice topped or filled with tropical fruit and shaped to look like sushi.
02:57When I'm at the sushi restaurant, I always ask for the chopsticks.
03:00By rubbing them together, I'm able to create fire and cook it.
03:03Your oh-so-sweet sushi must be served with a chocolate drizzled soy sauce and mint cream wasabi.
03:09You have one hour in which to make Liam's oh-so-sweet sushi.
03:14On your marks.
03:16Get set.
03:17Bake!
03:19Oh my gosh.
03:21Oh God.
03:22Ooh.
03:23Wow.
03:24All of the bakers have been given the same ingredients and paired back recipe.
03:29That sounds good.
03:30To make Liam's oh-so-sweet sushi.
03:33To make the coconut rice, add the rice, coconut water, coconut extract, bring to the boil.
03:39I've not had coconut rice before.
03:41It smells really good.
03:42Has yours come to the boil?
03:44Yeah.
03:44No, not yet.
03:46Come on, come on.
03:47The bakers must bring the sushi rice to a rolling boil before reducing to a simmer.
03:52I haven't made sweet sushi but I've made normal sushi with my auntie before.
03:56It was really fun actually.
03:57But then we got to eat it after as well.
04:02Liam.
04:03Yes.
04:03Have you accidentally put your lunch here?
04:05I have.
04:05These are my oh-so-sweet sushi.
04:08So you've got coconut rice, a fruit leather, a chocolate soy sauce.
04:13And we also have like a mince cream but it looks like wasabi.
04:16It's like an illusion.
04:17So you're trusting them to cook rice?
04:19I know.
04:20Once their rice is cooking they have to press on with the other elements.
04:23You have the mango fruit leather.
04:25The bakers will spread mango puree on the piece of parchment paper and then they have to cook it using
04:30the microwave.
04:31Too thin and it'll be crispy and too thick it won't dry out.
04:34The assembly process is very delicate.
04:36And you've got two different styles of sushi.
04:40So we have the maki roll and the nigiri.
04:43We want everything to be really neat today.
04:45I want to be fooled when I look at these oh-so-sweet sushis.
04:48Shall we eat?
04:49Yes.
04:54It's very refreshing isn't it Liam?
04:56Because you have that thin layer of the fruit leather.
04:58You have the rice that's perfectly cooked in the middle.
05:01And with the addition of the fruit and the chocolate soy sauce it's really good.
05:05Let's just hope the bakers stay level-headed or they can end up in a sticky situation.
05:08Sushi-wation.
05:10So.
05:11Oh ho ho ho ho.
05:18Oh it's bubbling.
05:20With their sushi rice simmering the bakers can move on to their first illusion sushi element.
05:25A mint cream representing wasabi paste.
05:29To make the wasabi cream strip the leaves off the mint sprigs and add to a small food chopper along
05:36with the double cream, lime zest and icing sugar.
05:39Morning Miko.
05:40Morning Harry.
05:41You've widely travelled.
05:42It's travel day after all.
05:43I have been to Japan actually.
05:45Oh you have?
05:45Yeah I have.
05:46Gosh.
05:46I went last year with my mum and my dad.
05:48I spent all my money at the claw machine though.
05:51Oh the claw machines.
05:52Yeah they're really good.
05:53They've got them in Herm Bay.
05:54My young nephew cleaned up inside it.
05:56Oh and then did he take the toys?
05:58Well then we spent 40 quid trying to get him back.
06:01Oh.
06:04Unlike real wasabi.
06:06I don't really like wasabi.
06:07It's like really spicy.
06:09Rav and Liam are looking for a perfectly whipped sweet and creamy texture.
06:13You have to make sure it's thickened but you don't want to over whip it because it can go from
06:17being really nice and gorgeous to split in one second.
06:20I think my wasabi cream is coming along nicely.
06:24It's not.
06:25I forgot the icing sugar.
06:27It's a bit runny.
06:29That's good.
06:30It's holding itself up.
06:32So I'm just going to spoon it into the piping bag.
06:35This kind of looks like my mum's mints ass.
06:39Icing sugar.
06:41Would you like to travel Humphrey?
06:43We went to Malta one time.
06:45Malta yes.
06:46Home of the Malteser.
06:48Honeycomb middle that weighs so little.
06:50Yeah well done Harry.
06:52You're very proud of your jokes aren't you?
06:55Have you got a joke for me Humphrey?
06:57That's too rude to say isn't it?
06:58Whisk it.
07:01Whisk it.
07:03Can't say that on TV.
07:05Yeah it's all cancelled.
07:08Has it been ten minutes?
07:10I've just finished boiling the rice.
07:12Now it's just going to sit for ten minutes with the lid still on.
07:15As the rice continues to cook whilst resting.
07:18Oh yeah that looks good.
07:20The bakers can turn their attention to the mango fruit leather.
07:23A substitute for sushi seaweed.
07:25Making the fruit leather for the nori.
07:28The bakers must first make a mango puree.
07:30You have to puree the fruit and sugar together until smooth.
07:34Before reducing it in the microwave.
07:37It says for eight minutes is a pretty long time though yeah.
07:40Microwaving reduces the moisture in the puree.
07:43Making it thicker and concentrating the mixture.
07:46Eight minutes.
07:47Yeah.
07:47There we are.
07:47Start.
07:48Until it reaches a sticky but spreadable consistency.
07:52The mixture should have reduced by 50% and be thick and sticky.
07:55As I remember you're quite a fan of all things Japanese aren't you?
08:00Yeah I am.
08:01Where else is on your list of places to visit?
08:03Brazil.
08:04Is it limbo dancing?
08:05Do you ever go do that?
08:06Limbo dancing?
08:07Yeah.
08:08It's more like that.
08:10Yeah I was Kent limbo dancing champion.
08:131978.
08:14Yeah.
08:15Wow.
08:16I did the limbo under the fridge door so we used to train.
08:19Here we go.
08:19Ah limbo limbo limbo.
08:21Ah limbo limbo limbo.
08:22Oh no.
08:23Just have to hold that.
08:25Yeah there we go.
08:26Yay!
08:27Still got it.
08:28Yeah.
08:29I think that's done.
08:31Now this needs to go into the freezer to chill.
08:38Oh okay.
08:40I'm a big fan of the ancient Japanese art of paper folding or origami.
08:44I can show you the basics if you like.
08:46Take a piece of paper like that and you just fold it across like that in half.
08:50And then you open it up slightly and there you have a greetings card.
08:57Half an hour bakers.
08:59You're halfway through.
09:00What?
09:0130 minutes left.
09:03Okay.
09:03Now I'm.
09:04Ooh.
09:05After microwaving the mango puree.
09:07It's quite thick and sticky actually.
09:09The bakers must then spread the mixture onto parchment paper so it can be reduced further to a leather like
09:15texture.
09:16I have no idea what the consistency is supposed to be.
09:19Spread too thick and the layer won't set enough for a neat sushi assembly.
09:24Why isn't it spreading out?
09:26Too thin and the mango leather will be too brittle or worse will burn.
09:33It's quite thick.
09:34I just need to be a bit careful.
09:38Okay.
09:38Cook the fruit leather for four minutes until it has dried out.
09:41I've never made fruit leather before.
09:44We'll see how it goes I guess.
09:45What else do we use fruit leather for?
09:47I was thinking whether you could actually use fruit leather to make other things.
09:50You wouldn't make shoes out of banana leather would you?
09:53No.
09:53Because you're slipping over.
09:55Yeah.
09:57Oh it's leathery.
09:59It's definitely leathery.
10:00I'm quite happy with that actually.
10:02Oh it's burnt.
10:07It's brown and I don't know what to do.
10:12You have enough time to restart?
10:14Yeah.
10:15I'm starting again.
10:16I have some ingredients here.
10:17And Penelope isn't the only baker who needs to restart their fruit leather.
10:23I'm going to do my mangoes again.
10:24Because there were like black spots everywhere and I thought that's not normal.
10:28Here's another example of the ancient art of Japanese paper folding origami.
10:31You take a square of paper like so and then you do what I call scrunching.
10:38And there you have it.
10:40A ball.
10:4615 minutes bakers.
10:48You've got 15 minutes left.
10:51Everybody's still ahead of me.
10:53While Penelope and Isla F remake their mango fruit leather.
10:58The rest of the bakers can move on to their faux soy chocolate sauce.
11:02To make the chocolate soy sauce, put the chocolate and coconut oil into a heat proof bowl and microwave until
11:08I'm melting.
11:09Let's melt this.
11:13Stare in the black food colouring.
11:15This looks quite soy saucy.
11:17And suck up the soy sauce into the fish brothel.
11:19Oh my god that is adorable.
11:20What's a fish bottle?
11:21Do you like sushi?
11:22I love sushi.
11:24I don't really like nigiri though.
11:25No I've seen her.
11:26She's a bit aggressive isn't she?
11:28She's over there staring at me now.
11:29Yeah alright love.
11:30Wind your neck in.
11:32Assembly.
11:33I'm just making the nigiri.
11:35My sushi will be quite small.
11:38Like that.
11:40Let's go for that.
11:41At least I know I've got nigiris up.
11:43But the nigiri sushi is only half the battle.
11:45Oh my gosh this is the hard bit.
11:48As the judges are also demanding four maki rolls.
11:51Okay here we go.
11:57It's not getting off the map.
12:00It's not working.
12:04It's not rolling up.
12:06Squeeze it together.
12:08That's my sushi roll.
12:10How does she get rolled?
12:17I've not tried any of my rice yet but.
12:23My rice isn't cooked.
12:26How long have we got?
12:27Here's another example of the ancient Japanese art of paper folding or origami.
12:32You take a really big piece of paper like this.
12:34You fold that across like that.
12:36And then you bring that flap forward and round.
12:40And then you bring that flap there.
12:42Over, down and round.
12:44And you just fold that down like that.
12:47And there we have it. An origami fridge.
12:51Ten minutes bakers.
12:53How?
12:53You've got ten minutes left.
12:55Okay looks better now.
12:57It's a little bite but I can just flip it over.
12:59Having remade their fruit leather.
13:01Okay what's the next?
13:03Chocolate soya sauce.
13:04Isla F and Penelope are still playing catch up.
13:07So I'm making the soya sauce.
13:09While Humphrey tries to rescue his rice.
13:12I'm just going to try and heat this rice back again so that it cooks.
13:18I've got time. I've got this.
13:20I was not able to do the roll.
13:23But I mean sometimes you have to improvise.
13:25Why did it break? It was almost going to work.
13:28Bit gutted about that.
13:30Right then.
13:31Let's trim off the ends.
13:33I'm going to cut it evenly.
13:35Oh my god.
13:37Too sticky.
13:38Oh my god it's so hard to cut.
13:40Five minutes bakers.
13:42You are joking.
13:44Right.
13:45Oh goodness gracious me.
13:49Yes.
13:50The first sushi law done.
13:53That's as cooked as I'm going to get it.
13:54I've got to put this on while it's hot.
13:56I've got to just assemble.
13:58It's kind of falling apart.
14:00It's too hard.
14:03It's breaking.
14:05God.
14:06I'm going to try and make a little roll.
14:09It's broken.
14:11The secret is not to stress.
14:13I need one more. Just one more.
14:15You know what? I think I've got time to do this.
14:17One minute bakers.
14:20Come on.
14:22I don't even know.
14:23It's not working out well.
14:26Coat it in sesame seeds.
14:28They're going to be like, is this for a mouse or something?
14:30Plates with the wasabi cream.
14:33Sort of ugly.
14:34Podalope, do you need any help?
14:35Yes please.
14:36Could you bowl this up if possible?
14:38Of course.
14:43Sushi.
14:49Time's up bakers. That's it. Step away from your bakes.
14:52That was way too hard.
14:55I've looked around the room and most people have rolls except for me.
14:58I'm a bit worried.
14:59Right bakers, please bring your oh so sweet sushi and place them behind the photographs of yourselves on the front
15:04table.
15:10Well done, Penelope.
15:11Well done.
15:19It's judgement time for the bakers oh so sweet sushi.
15:22Nice to see him.
15:23It's Rav and Liam.
15:26So we were looking for sweet sushi, coconut rice filled and topped with tropical fruit and served with a chocolate
15:34drizzle, soy sauce and a mint cream.
15:37Wasabi.
15:38The judges have no idea whose is whose.
15:41Not exactly what we've worked for, but a good interpretation of the brief.
15:47Alright, first one.
15:49Really good attempt on the niguri shape.
15:51The maki rolls look pretty neat as well.
15:54But some of the fruit leather, it just looks a little bit like it's too thick.
16:00I love your consistency of your chocolate drizzle.
16:03The fruit leather tastes really nice.
16:05However, the rice still has a lot of bite in there.
16:09Next one.
16:11Where's all the rice gone?
16:12I like the use of the fruit and the decoration, but they are very small.
16:19The mango leather is really nice.
16:21But next time we would like bigger pieces and the rice is really undercooked.
16:28Not the shapes that we were looking for.
16:29These look more basic than the others because it's just some mounds of rice with fruit.
16:36The mango leather, really good texture.
16:39Your chocolate drizzle, spot on.
16:41Cream is really nice, but your rice is undercooked.
16:46There hasn't been a massive attempt at trying to get the illusion effect on these.
16:52We needed rice in the maki rolls.
16:56The rice is slightly undercooked.
16:58Your mint cream needs to be whipped a little bit longer because it doesn't really hold its shape.
17:02The leather as well is quite brittle.
17:06There's no maki rolls, but I really do like your niguri design.
17:13The chocolate drizzle is really good.
17:15And your cream, good flavour, but it has started to split.
17:18The rice on this one is also really undercooked.
17:23There has been an attempt when it comes to the maki roll, but they're just untidy.
17:27I think that also the leather was quite brittle because it's not holding together.
17:33The fruit leather on this needed a bit more work.
17:35The rice, again, is undercooked.
17:37But what I do like is your mince cream.
17:40That's really good.
17:44Okay.
17:44Last one.
17:45Last one.
17:46They look promising.
17:48Yes, they do.
17:49These look most like maki and nigiri.
17:53Cream is really good.
17:55Chocolate drizzle is really good.
17:56Really good presentation.
17:57The rice is crunchy.
17:58All of them are crunchy.
18:00So it's going to be really hard to judge this today.
18:02Tough day in the office.
18:03Yes.
18:05Rav and Liam will now rank the baker's oh-so-sweet sushi from economy to first class.
18:11In seventh place, we have this one.
18:15Penelope, just a little bit untidy and your rice was undercooked.
18:18Okay.
18:19In sixth place, this one.
18:22Ayla, it was just very small.
18:24Where did all the rice go?
18:25I did have enough fruit leather to cover it.
18:28Miko is fifth.
18:29Humphrey is fourth.
18:30And Umair is third.
18:32Leaving Kitto and Ayla L in contention for the top spot.
18:36In second place, we have...
18:44This one, Kitto.
18:45The rice needed cooking, but if it was real sushi, it would be very impressive.
18:50Which means in first place, we have this one, Ayla.
18:56The rice wasn't cooked, but in terms of visual, spot on.
19:00Nice one.
19:01So well done, Ayla.
19:02Come and have a look at each other's sushi, and we'll see you shortly for the showstopper challenge.
19:07I'm so, so happy to be first place.
19:09I think making sushi and eating a lot of sushi definitely helped me in this challenge.
19:15Mmm, that's really nice.
19:16The leather did not work at all.
19:20I'm very pleased with second place, but I think that the competition is still very, very close.
19:27In a way, it's a good thing, because it means that there's a lot of weight on your showstoppers, you
19:31know?
19:31I have to do the best that I possibly can in the showstopper, because I don't really want to get
19:36out.
19:37Sad.
19:38The challenge was much tougher than I thought.
19:40I'm really worried about the showstopper.
19:42I just need to get on with it and make sure that I remember what I'm here for.
19:46One challenge remains to decide who will be Star Baker and who will be going home.
19:53Welcome back, bakers.
19:55It's time to pack your bags, because for your showstopper challenge, we're going globetrotting.
20:00I always prefer to trot when I'm abroad, because if you canter or gallop, you miss a lot of the
20:04good stuff.
20:05With shoe pastry postcards, elegant edible shoe scenes decorated to transport us to another country,
20:13you may choose any destination you like, so long as it's personal to you.
20:16So you may choose the Taj Mahal because you went there with your family,
20:20or Ancient Rome's Colosseum because you once sat next to Mary Beard on the tube.
20:24Wherever you choose, Rav and Liam would like you to link the flavours in your bake to the place you're
20:29taking them to.
20:30You have two hours in which to make your shoe pastry postcards.
20:33On your marks, get set, bake!
20:40Good luck, everybody!
20:49That was an accident.
20:51So I'm just boiling my butter, my water and milk.
20:55To begin the shoe, the bakers must bring all the wet ingredients to a rolling boil.
21:01Certainly that third boil.
21:02What's your favourite place in the world to go on holiday to, guys?
21:05Japan.
21:06I want to go to Japan.
21:07I really want to go to Japan.
21:08I wouldn't mind.
21:09Yeah.
21:10We could do a bake off Japan.
21:11Yeah.
21:12Like a travel cookery show.
21:14Who's going to be broadcast out of there?
21:18So I'm adding in my flour right now.
21:20No, I need to stir really, really quickly.
21:22Cook all the flour off.
21:24Oh, my God.
21:25For today's showstopper, we're asking the bakers to transport us across the world in the form of shoe.
21:31We're asking them to create a scene, a postcard replicating somewhere that they like to go or love.
21:37I'm making one of the wonders of the world.
21:40The junior baker's tent should be a wonder of the world.
21:42The amount of history.
21:43The bakers have already had a go at making shoe in the tent, so I'm hoping that they took our
21:47notes from the first time round to improve today.
21:49I do not want a repeat of the technical on pastry day.
21:52Each shoe pastry shape must be filled with two delicious fillings, but most importantly, they have to work well together.
21:58I'm doing peach jam and chantilly jasmine.
22:01In terms of decoration, I want to see bright, bold colours, whether that's through crackerland, fondant work.
22:08It has to enhance the overall experience.
22:10I'm going to make some into snakes and binoculars.
22:13We want to see perfectly baked shoe, filled with something totally delicious and decorated to look really magical.
22:19I will do the Jamaican flag, fillings, sorrel jelly, spice crempat.
22:25Yaman.
22:28Hi, Penelope.
22:30Hi.
22:30Tell us about your shoe pastry postcard.
22:32My shoe pastry postcard is a Hong Kong Skyline, so I've just added cocoa powder in my shoe to make
22:39it look a bit darker,
22:40because it's going to be a night scene.
22:42They all light up with different neon colours and it's really, really beautiful.
22:46Penelope will bring the brilliant Hong Kong Skyline to life by using chocolate shoe filled with milk tea cream,
22:53alongside Hong Kong French toast flavoured cream.
22:56How are you going to do that then?
22:57So I am making a kind of cream that has condensed milk and peanut butter in this.
23:02That sounds absolutely delicious.
23:04And how do you feel about today's showstopper? Are you excited?
23:07I'm very excited for showstopper, because I got star baker last time.
23:11Yes, you did with your suffragette shoe.
23:13Yeah, I got my lucky socks on I had last time.
23:15Great.
23:16So, fingers crossed.
23:18I want to reach 80 degrees.
23:20Miko also succeeded in her heats pastry day, winning the technical,
23:25and she's basing her postcard on a recent trip.
23:28I'm going to take you guys to Japan.
23:31They have bow and gears.
23:32Oh, that's nice.
23:33That's very nice.
23:34They're very polite.
23:35Like that?
23:36Would it be like that?
23:36Like that.
23:38Okay.
23:38Like that.
23:39Like that.
23:40Yes, with the arms up.
23:41What about this one?
23:42Like across the tree and a bow and a wave.
23:45You can make it up.
23:48Oh, interesting.
23:49Miko will create her pagoda a la shoe, using the delicate flavours she enjoyed in Tokyo,
23:55of peach and white chocolate jasmine.
23:58You always bring something totally unique to every challenge.
24:02It's quite ambitious.
24:03Do you feel confident?
24:04I feel quite confident.
24:07No pressure, but I've got high expectations.
24:08No pressure.
24:09Oh, no pressure.
24:10You've set the bar very high.
24:11Miko, good luck.
24:14Okay.
24:15The next step is adding the eggs slowly.
24:17Adding the eggs gradually is the only way to achieve the perfect shoe texture.
24:22It's a really crucial step.
24:24I know when it has enough when it slowly comes off a spoon.
24:28Signified by a dropping V shape.
24:30You see the V there.
24:32Yeah, that needs more egg.
24:33Oh, my God.
24:34Hello.
24:34But if the bakers add too many eggs, their dough will be too runny to pipe.
24:39I don't want it to be too thin.
24:40Not enough eggs, and the shoe will be dense and deflate when baked.
24:44I'm really scared about the texture.
24:46I'm really not sure.
24:47Ayla.
24:48Hi.
24:49Tell us about your shoe pastry postcard.
24:51I'm doing Egypt, and I'm going to do the pharaoh's face.
24:54I'm doing a pistachio whipped ganache, an orange curd and candied pistachios.
24:58Pistachio, orange.
25:00Yeah.
25:00Do you like that flavour combination?
25:02Yeah, I like it.
25:02It's salty and sweet and sour.
25:05So, yeah, hopefully it hits all the senses.
25:07Mmm.
25:08Ayla El will be transporting us to ancient Egypt by creating a pharaoh face filled with
25:13pistachio whipped ganache and orange curd, finished with royal icing.
25:18Is this ready, this shoe pastry?
25:20I don't think so.
25:21It's quite thick, so.
25:23So you would add more egg to this?
25:24I would add a little bit more, not too much.
25:26How much?
25:27Just like a teaspoon.
25:31Oh.
25:33Dun-dun-dun.
25:35Pretty much ready to part now.
25:37So I'm just piping the shapes to make the pagoda.
25:40Perfect piping is crucial.
25:42That needs a bit more.
25:43So each destination is immediately recognisable.
25:47This is a Hong Kong skyline with a junk boat.
25:50I like to think of it as a smiley face, two eyes and a poop emoji.
25:54They're making a lot of little eclairs so then I can arrange them together like a puzzle
25:59to make the shape of a barrel.
26:01It now resides in the British Museum.
26:04Yes.
26:05Doesn't it?
26:06We're not sure about how we feel about that.
26:08Is it ethical?
26:09Ethical?
26:09We don't know.
26:10This probably isn't the show to go into that.
26:12Yeah, to go into that.
26:15Ayla, tell us about your shoe pastry postcard.
26:18My shoe pastry is the Bordel Arab in Dubai.
26:21It's going to be filled with a whipped white chocolate ganache and pistachio.
26:25You know the other Ayla isn't it?
26:26Why are you stirring the pot today?
26:28We love gossip.
26:30Ayla against Ayla.
26:31Heat A against Heat B.
26:34Ayla F will recreate Dubai's most iconic luxury landmark from shoe filled with whipped white
26:40chocolate ganache and pistachio creme pat, topped with chocolate crackling.
26:45All right, so this is the blueprint.
26:47So we enter here.
26:49We can get control of the reception desk first.
26:52Then three of us will go up and disable the alarm.
26:55And then we will travel up to the top floor where they believe the safe is.
26:59And you've got the combination for the safe.
27:01We can't do that.
27:02We could steal all the towels and soap from the toilets.
27:07Let's redo that.
27:09Oh, my God, your crackling looks so good.
27:11Hi, Kitto.
27:12Hello.
27:12Hi.
27:13I am doing Mount Shoden, Mount Snowden.
27:15I've never seen this technique before of pressing it in between your hands.
27:19It's not going to weigh your shoe down too much.
27:22No, not too much, no.
27:23OK.
27:24They look a little bit thick though.
27:25There's quite a lot of shoe underneath, so hopefully it will lift up a bit.
27:31Taking us to the dramatic heights of Erwythwa, also known as Mount Snowden, Kitto will use crackling covered shoe, filled
27:39with traditional Welsh barabrith creme pat and chantilly cream.
27:43You weren't tempted to put any of the prominent Welsh people on Snowden?
27:48No.
27:48The better known Welsh people like Rob Brydon?
27:51He's Welsh.
27:53I haven't heard of him.
27:54Yeah, they think he went on Who Do You Think You Are and they found out he was Welsh.
27:57I've never heard of him before.
27:59Rob Brydon?
28:00No.
28:01No, you don't know how satisfying it is to hear.
28:04Wait, why is that satisfying?
28:06Yes.
28:07You hear that, Rob?
28:07Is he like your enemy?
28:09No, he's a very good friend of mine, it's a matter of fact.
28:11Let's put these in the oven now.
28:15Probably going to burn, but...
28:17I'm going to put it in for 10 minutes at 200 fan, and then I'm going to drop it down
28:21to 170.
28:22Please work, look.
28:23I hope they work.
28:25I'd never been abroad until recently.
28:27I got to the airport, the bloke says take your shoes off, put them on the tray,
28:30which was odd because I've never had that in Pret-a-Manger before.
28:3460 minutes, bakers.
28:36You're halfway through.
28:37Oh, my gosh.
28:38As if making choux pastry wasn't hard enough.
28:41Yeah, I'm happy with that.
28:43The bakers have to make at least two complimentary fillings.
28:46I'm making my hazelnut and white chocolate.
28:50Cardamom and cinnamon are the main flavours.
28:52It's not too overpowering.
28:54As well as pairing perfectly, they must take the judges on a journey through taste.
28:58Hong Kong milk tea is a really, like a really, really strong tea that goes,
29:04whoa, that's tea.
29:05So I'm going to blend these up.
29:07It's crazy, both eyelids and pistachio.
29:15Yes.
29:16Oh, that's good.
29:17But while most of the bakers have finished their first filling.
29:21Oh, gosh.
29:22Penelope has missed a key ingredient in hers.
29:25Oh, gosh.
29:26I forgot about the egg.
29:29I'm really panicking.
29:30I have to start again.
29:32I need some help.
29:35Who do you think is the least busiest?
29:45These are looking good.
29:46The crackling isn't weighing it down.
29:49Take that, Liam.
29:50No.
29:52They look good.
29:53So now I'm going to turn the oven off and just put them in there for ten minutes.
29:57Isla, could you help me?
30:00Having had to restart her first shoe filling.
30:03Right, cool.
30:04Thank you so much.
30:05It's okay.
30:06Penelope must catch up with the other bakers, making their second.
30:10I'm just going to make my dark chocolate ganache now.
30:14So now I'm making my orange curd.
30:16It takes about 15 minutes for us to pick it up there.
30:18It takes forever.
30:19So I'm hoping that is enough.
30:24Oh, just looking at my passport photograph.
30:27Doesn't look anything like me.
30:29Wait a minute.
30:30That isn't me.
30:31This is my mum's passport.
30:3430 minutes, bakers.
30:3630 minutes left.
30:3830?
30:39Lord, that went quickly.
30:42I'm very, very happy with them.
30:47They're nice and crispy on the bottom.
30:49They sound hollow.
30:50Yeah, they're really good.
30:51If anything really comes bad, it looks like a poo.
30:54Oh, Umair, look at those.
30:55The inspiration are the pyramids of Egypt.
30:59What's inside the pyramids?
31:00What were they built for, do you think?
31:02Apparently they were built for tombs.
31:03The mummies are in there.
31:04The mummies are in there.
31:05What about their daddies?
31:07Okay.
31:07Umair's destination of dreams, the Egyptian pyramids,
31:11will be brought to life with the help of cardamom cream
31:13and an almond buttercream.
31:15What's all the black stuff?
31:17Yeah.
31:17Crackling.
31:18Are the very bottoms of them burnt?
31:19They shouldn't be.
31:20Okay.
31:25I'm very pleased to have my shoes come out.
31:28Like Umair, Humphrey's pastry postcard also features an African destination.
31:33My shoe postcard is Kenyan safari.
31:36The first time I went abroad was when I went to safari.
31:39It's going to be made up of all sorts of animals.
31:42I've never seen this shape in a shoe ever.
31:45Is that meant to be a snake?
31:46Yes.
31:46That's so clever.
31:47Are you going to try and pipe filling into that snake?
31:50Yes.
31:50How are you going to get the filling in?
31:51I don't know.
31:52I don't know.
31:53Humphrey will shoo us the sights on his Kenyan safari adventure,
31:57with snakes leading the way, accompanied with fillings, chocolate and hazelnut ganache.
32:03You plan to go back?
32:04Yeah.
32:04We were thinking about going for my mum's like 40th birthday,
32:08but we ended up not going in there and went down to Dorsey.
32:11Yeah.
32:12That's the best thing to Kenya.
32:14Fairly wild types down there in my experience.
32:17Particularly on a Friday night.
32:20Mmm.
32:21So this is my whipped ganache.
32:23This is my second filling.
32:24And now I'm making my whipped Hong Kong French toast.
32:28While Penelope races to get her second filling made.
32:32Come on, thicken up, thicken up.
32:33Isla L is still struggling with hers.
32:36Come on.
32:38Cut, cut, cut, cut, cut.
32:39How much time do we have left?
32:41Like I said, never been abroad before, so it was all a novelty to me.
32:45I didn't realise, for instance, that the blank pages at the back of the passport
32:48are not for doing drawings of the places you visited.
32:5315 minutes, bakers.
32:55You've got 15 minutes left.
32:5715 minutes?
32:58Oh my God, this is flippin' stressful.
33:01I need to pipe and decorate.
33:03It's very, very thin.
33:05I'm just going to have to go a bit.
33:13All right, man.
33:16These were extra, so it's all right.
33:19I'm just going to pipe these now.
33:21Make sure not to fill them completely.
33:23You have to pipe one half with one filling and the other half with another.
33:26I've got two zebras, two elephants, two hippos, two snakes.
33:31Do you see a giraffe?
33:32You know, they're the tall, they've got like a crazy paving effect on them.
33:35No.
33:36You know why the giraffes have that pattern?
33:38So they can hide on driveways.
33:43Filling the pastries with the creme pas.
33:48Oh.
33:50Oops.
33:50I need to put on the pistachio now.
33:54Mmm.
33:55The pistachio ganache's not good.
33:57So this is my orange curd, which is not set.
33:59Okay, come on, Leila.
34:00You can do.
34:01Oh, my snakes.
34:04Most of them don't have enough.
34:06Now that I'm done, I now just need to assemble.
34:10Okay, assembly.
34:11I'm going to use the caramel as a glue.
34:16Sneaking out, okay.
34:18Working really fast now.
34:19I want it to look like the face,
34:21so I'm using eclairs underneath the new fondant on top.
34:24I have to decorate really, really quickly.
34:26Oh, my gosh.
34:28Welcome to Wales.
34:31What have I not done?
34:32Five minutes, bakers.
34:34Yikes.
34:38Ugh.
34:40Decoration.
34:41So what I'm going for is half blue, half gold,
34:43and make it into a lovely design on top.
34:47Just cover it, Leila.
34:54Oh, my gosh.
34:55No, that didn't work at all.
34:57Oh, my goodness.
34:59I'm really in a rush.
35:01Yeah, come on.
35:02Come on, Leila.
35:02You can do this.
35:05Giving up.
35:05Just shoving it on.
35:11Everything off.
35:13Clapsing.
35:14Oh, my God.
35:15Oh, biscuits.
35:16I forgot to film mine.
35:20One minute, bakers.
35:23Ah!
35:26Elephant.
35:27It's just so hard to get the decorations on in time.
35:31Shep it in.
35:34It's all tripped up.
35:35Oh, God.
35:36It's been shoe of the nightmare.
35:38Forget the shoe of the Nile.
35:43I'm never going to be a shoe after this.
35:45It doesn't need to look pretty.
35:47It does actually kind of need to look pretty.
35:49So unneed.
35:59That's it, bakers.
36:00Time's up.
36:07Oh, gosh.
36:09Oh, it's so bad.
36:10Mine looks so bad.
36:12Step away from your bakes.
36:18It is what it is.
36:20Oh, my God.
36:22I was meant to add butter into the curd to make it solidified, but I forgot.
36:25So that's why it's like a soupy mess.
36:28Yeah.
36:29I'm never going to make a shoe again.
36:32Right, bakers.
36:33Have a little break, and we'll see you shortly for judging.
36:39It's a tough one.
36:49It's judgment time for the bakers' shoe pastry postcard showstoppers.
36:54Miko, could you please bring your shoe pastry postcard forward for judging?
36:57It's a big one.
37:08Miko, tell us about your shoe pastry postcard.
37:12So my shoe pastry postcard is a pagoda from Japan.
37:15Because you've set the bar so high, it's not your neatest work, but it's still very attractive.
37:20It's impressively large, and I like how well-baked your shoe looks, and the fact that you've made so much
37:27shoe pastry.
37:27The flavours are jasmine chantilly cream and peach jam with shrubbery glaze on top.
37:33It's very delicate.
37:35It's refreshing.
37:36Ah, you're good with your flavour combinations.
37:38I think the shoe could have been baked a bit longer because it turns quite wet when you eat it,
37:43but the glaze really brings it back.
37:45It's almost like you've done three things.
37:46It's beautiful.
37:55Dubai, I would love to see this.
37:58It's really fun.
37:59Your shoe are really big.
38:01You've got the sun, you've got the palm trees, bit of fake sand.
38:04Dubai.
38:05It is filled with a whipped white chocolate ganache and homemade pistachio pastry cream.
38:10I think your shoe are really good.
38:11I love the crack lid on top because it adds another dimension.
38:14It's super crisp.
38:15I don't really taste the pistachio that much.
38:18Love the white chocolate, not too sure about the pistachio.
38:20Thank you so much.
38:22Nice one.
38:22Well done, O'Ella.
38:32So my shoe pastry postcard is the Hong Kong skyline.
38:35I don't really see the Hong Kong skyline.
38:38Yeah.
38:39Because it's just a little bit untidy.
38:40OK.
38:41Your shoe looks really pronounced and really puffy,
38:44especially because you used cocoa powder in there.
38:46That can make them really flat.
38:47I've seen your shoe work before.
38:49I know that you can do a lock knee tissue.
38:51Hopefully the taste is really good.
38:53It is a Hong Kong day creme patisserie and Hong Kong French toast cream.
38:58Your fillings could have more flavour in them.
39:00OK.
39:00They're really well made, like they're very creamy.
39:02You just need a bit more flavour next time.
39:04I don't really get the French toast flavour.
39:07The peanut flavour, I was so excited for it,
39:09because obviously your shoe pastry has cocoa powder in it.
39:11So peanut butter, chocolate, perfect combination.
39:14I don't really get the peanut butter flavour either.
39:16OK.
39:17So you just need to ramp up those flavours.
39:18OK.
39:20Well done, Penelope.
39:26As a showstopper, I was expecting a bit more,
39:29because it's finals week and you could have done more with this.
39:33But I do really like how well baked the shoe looked.
39:36It's filled with a dark chocolate whipped ganache
39:39and a hazelnut white chocolate whipped ganache.
39:42Did you manage to fill the snake?
39:43Er, sort of, I think.
39:46Shall we have a look?
39:46OK.
39:48Yeah.
39:49Where you've slightly not done as well in the presentation,
39:51you've delivered in flavour.
39:53Those fillings are stunning.
39:54Your shoe texture-wise is spot on.
39:56That white chocolate hazelnut filling...
40:00..is so nice, man.
40:02Nickel presentation...
40:04..and we're good.
40:05OK.
40:14In terms of your structure of your pyramid,
40:16it's not the neatest,
40:16but I love this scene you've created.
40:18I think you burnt a little bit underneath.
40:20Yeah, I think the crackling.
40:22It's filled with almond buttercream
40:24and cardamom pastry cream.
40:27Mmm.
40:29Your shoe technique is spot on.
40:31They're really beautifully baked.
40:32They're nice and crisp.
40:33The fillings are really good.
40:34My only thing is that the almond really knocks you out a bit,
40:37so I don't really taste your cardamom.
40:39Nice one, bro.
40:40I don't know, man.
40:47It's such a great effect,
40:49and it looks exactly like what you wanted to convey.
40:52Your shoe look really nicely baked,
40:53and I'm looking forward to trying.
40:54It is a pistachio whipped ganache,
40:57orange curd and candied pistachio.
40:59And is the curd in all of them?
41:01Yeah, but I forgot to add the butter into the curd
41:04so it didn't set properly.
41:05Don't tell us that.
41:07Oh, sorry.
41:09Your whipped ganache is lovely.
41:12It's silky.
41:12You get that really nice pistachio flavour.
41:14Top tier.
41:15I just can't really taste the orange.
41:16Thanks.
41:17I really like how pronounced the shoe is.
41:20Really crisp, really light.
41:21The pistachio is so in your face.
41:23It's delicious.
41:24But if we had had that curd,
41:26it would have just been another dimension.
41:28But this, as it is, is very good.
41:31Nice one.
41:32Well done, Ayla.
41:38Kitto, I think this is really fun.
41:40I love the way that you've put these little signs in there.
41:42I mean, it looks exactly like how you would expect a mountain to look.
41:46But it's a little bit untidy.
41:48The fillings are a Barabith creme patte and a chantilly cream.
41:52I think your creme patte is excellent.
41:53The two work so well together
41:54and you've made three different crackling.
41:56I think you have really pushed yourself today
41:58and I really like it.
42:00For me, your shoe could have been baked a little bit longer,
42:02but a filling, slightly spicy with the dry fruit.
42:05It's a really good flavour combinations.
42:07You just need to work on your presentation.
42:09Yes.
42:09The idea is always there.
42:11All right?
42:12Yes.
42:13Cool.
42:13Well done, Kitto.
42:17I'm very happy with the judge's comments.
42:19I really tried to link it to Wales.
42:22I kind of think I might be in for a chance of getting Starbaker.
42:27It went much better than I thought it would.
42:29Everyone had comments.
42:30There was not one person who did.
42:32Amazingly.
42:33So I'm hoping that my first and technical will help me get Starbaker.
42:36I do think I am still in a bit of danger of going home,
42:39but even if I did go home, I'd be so proud of myself.
42:43I'm crossing my fingers.
42:44Fingers crossed I get through.
42:47Rav and Liam will now decide who is today's Starbaker
42:50and who will be leaving the tent.
42:54Well done, Bakers.
42:56Rav and Liam have made their decision and today's Starbaker is...
43:04Zyla Hill.
43:06Well done.
43:08APPLAUSE
43:09APPLAUSE
43:10But someone's got to leave us, I'm afraid.
43:13The person going home is...
43:19It's Penelope, I'm afraid.
43:20Sorry, Penelope.
43:21It's OK.
43:22You did really well.
43:23It's OK.
43:23It's a tough one, isn't it?
43:25Yeah, you did so well.
43:26Let me get into finals week.
43:28I'm feeling a bit sad, but you know what?
43:31I'm very happy with my experience and to be honest,
43:34I didn't even think I was going to get Bass Biscuit Day,
43:36let alone to the finals week, so I'm very proud of myself.
43:40You did really well.
43:43Incredibly sad to see Penelope go,
43:44especially considering how far she's come in this competition.
43:47However, today with the shoe, it just let her down with the finishing
43:50and she had a bad time in the technical.
43:52We're really going to miss Penelope.
43:53Let's give it up for Penelope.
43:57Can we give it up for Isla? Well done.
44:01On three star bakers. I'm very, very proud of that.
44:04I'm on a high again. It's really, really good.
44:06Isla was our star baker today.
44:07Her decoration was really fun and her flavours as well.
44:11The texture of her pistachio whipped ganache was spot on.
44:14Yeah, she did really well in the showstopper.
44:16Well done, everybody.
44:17Even to be here and to be in finals week is so impressive.
44:20Competition is extremely tight in the tent.
44:22Only two more chances to see who gets through to the finals.
44:28Next time, it's party day.
44:32And the chips are down.
44:33OK, let's do this then.
44:35In a tricky tortilla technical.
44:37Let's take a look at my nachos.
44:40For Sun.
44:40Oh, yes.
44:42A supersized showstopper.
44:44Yes, yes, yes, yes.
44:45Will be a colossal celebration.
44:47Well, that's enough.
44:49But for one baker.
44:50Oh, my God. Oh, my God. Oh, my God. Oh, my God. Oh, my God.
44:52This quarter final.
44:53Oh, my God.
44:54Will be their final fiesta.
44:56Oh, my gosh.
44:58Oh, my gosh.
44:59See you next time.
45:02molded投稿.
45:03Oh, my gosh.
45:17Oh, yeah.
45:20Oh, no, any jobs.
45:23Oh, no.
45:24Oh, no.
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