1
00:00:02,080 --> 00:00:03,415
Hello, viewer. Hello, Noel.

2
00:00:03,440 --> 00:00:04,895
Are you excited for Mexican Week?

3
00:00:04,920 --> 00:00:06,015
I'm really excited,

4
00:00:06,040 --> 00:00:08,335
although I don't feel like
we should make Mexican jokes,

5
00:00:08,360 --> 00:00:09,855
cos people'll get upset.

6
00:00:09,880 --> 00:00:12,415
Oh, no Mexican jokes at all?
I don't think so.

7
00:00:12,440 --> 00:00:13,975
What, not even Juan?

8
00:00:14,000 --> 00:00:15,575
Not even Juan.

9
00:00:15,600 --> 00:00:18,935
BOTH: Welcome to
The Great British Bake Off.

10
00:00:18,960 --> 00:00:23,375
Last time, Bread Week saw
two empty spaces in the tent...

11
00:00:23,400 --> 00:00:26,495
Both Rebs and Abdul
are a bit under the weather.

12
00:00:26,520 --> 00:00:28,815
...Carole and Dawn
hit a bad patch...

13
00:00:28,840 --> 00:00:29,855
Surprisingly bland.

14
00:00:29,880 --> 00:00:31,015
OK.

15
00:00:31,040 --> 00:00:33,655
They're the wrong shape,
under proved and under baked.

16
00:00:33,680 --> 00:00:35,975
...and Sandro was in the running
for Star Baker...

17
00:00:36,000 --> 00:00:37,415
Wowze rs!

18
00:00:37,440 --> 00:00:39,135
...butjanusz's creativity...

19
00:00:39,160 --> 00:00:40,415
It's ingenious.

20
00:00:40,440 --> 00:00:43,335
...saw him take the crown
for the second time.

21
00:00:43,360 --> 00:00:45,655
When it came down to
who was in for the chop,

22
00:00:45,680 --> 00:00:47,935
the judges gave the bakers a break.

23
00:00:47,960 --> 00:00:49,175
Nobody's going home.

24
00:00:50,440 --> 00:00:51,655
This time...

25
00:00:51,680 --> 00:00:53,175
Nerves, man, nerves.

26
00:00:53,200 --> 00:00:54,895
...we're back to full strength...

27
00:00:54,920 --> 00:00:57,215
I think that all eyes
are going to be on me

28
00:00:57,240 --> 00:00:58,415
and Abdul after missing last week.

29
00:00:58,440 --> 00:00:59,855
...for a Bake Off first.

30
00:00:59,880 --> 00:01:01,295
It's Mexican Week.

31
00:01:01,320 --> 00:01:04,055
The bakers will do battle
with an enriched Signature...

32
00:01:04,080 --> 00:01:05,215
Oh, no, they're burnt.

33
00:01:05,240 --> 00:01:08,495
...get into a Mexican stand-off
with a street food Technical...

34
00:01:08,520 --> 00:01:10,255
Don't go mad, Carole.

35
00:01:10,280 --> 00:01:13,295
...and try to pull off
a dairy rich extravaganza

36
00:01:13,320 --> 00:01:15,935
in a mucho challenging Showstopper.

37
00:01:15,960 --> 00:01:17,455
Just don't want it to collapse.

38
00:01:17,480 --> 00:01:19,295
Are you worried about your crack?

39
00:01:42,920 --> 00:01:44,775
All the best, my darling.

40
00:01:44,800 --> 00:01:47,095
I don't really know
much about Mexican cuisine,

41
00:01:47,120 --> 00:01:48,735
so this is an absolute adventure.

42
00:01:48,760 --> 00:01:50,015
See you in a bit. Good luck.

43
00:01:50,040 --> 00:01:53,215
When someone says Mexican food,
my mind goes only to fajitas.

44
00:01:53,240 --> 00:01:54,935
That's where my knowledge stops.

45
00:01:54,960 --> 00:01:56,215
Yeah, Mexican food's fun,

46
00:01:56,240 --> 00:01:58,815
but Mexican baking -
what do the Mexicans bake?

47
00:01:58,840 --> 00:02:01,135
I did have to research it,
cos, you know,

48
00:02:01,160 --> 00:02:02,855
you just do the savoury, really.

49
00:02:02,880 --> 00:02:04,015
I love Mexican food,

50
00:02:04,040 --> 00:02:07,015
so I'm looking forward
to bake it in a tent.

51
00:02:08,400 --> 00:02:12,335
Bakers, welcome back to the tent
for Mexican Week.

52
00:02:12,360 --> 00:02:17,175
Now, today, Paul and Prue
would like you each to bake

53
00:02:17,200 --> 00:02:19,695
12 individual pan Dulce.

54
00:02:19,720 --> 00:02:23,335
Pan Dulce or sweet bread
is the collective term

55
00:02:23,360 --> 00:02:26,895
for a whole array
of Mexican sweet treats.

56
00:02:26,920 --> 00:02:31,295
Now, your pan dulces should be made
using one of the yeasted varieties,

57
00:02:31,320 --> 00:02:35,775
and you should present the judges
with 12 identical tasty buns.

58
00:02:35,800 --> 00:02:38,095
Which is also Paul's nickname.

59
00:02:38,120 --> 00:02:40,655
You have two and a half hours.

60
00:02:40,680 --> 00:02:42,575
On your marks.
Get set.

61
00:02:42,600 --> 00:02:43,775
Bake.

62
00:02:46,400 --> 00:02:50,135
Pan Dulce, it means sweet bread.

63
00:02:50,160 --> 00:02:51,695
It's not a cake, it's not a bread.

64
00:02:51,720 --> 00:02:53,535
I've never had them before,

65
00:02:53,560 --> 00:02:56,095
so I don't know how they're
supposed to be like.

66
00:02:56,120 --> 00:02:57,495
Now, what is a pan Dulce?

67
00:02:57,520 --> 00:03:00,975
Well, basically, it's an
enriched bread, an enriched roll.

68
00:03:01,000 --> 00:03:03,695
There are dozens and dozens
of varieties of this,

69
00:03:03,720 --> 00:03:05,535
and they change
from region to region.

70
00:03:05,560 --> 00:03:07,055
Because it's an enriched dough,

71
00:03:07,080 --> 00:03:09,455
it's going to be
a little bit slower proving.

72
00:03:09,480 --> 00:03:12,215
They've got to get that dough rising
as quickly as possible.

73
00:03:12,240 --> 00:03:13,495
Oh, my God.

74
00:03:13,520 --> 00:03:17,935
Mexico is full of vibrancy,
colour, wonderful food,

75
00:03:17,960 --> 00:03:21,975
great flavours, and that's what
we expect this week from the bakers.

76
00:03:22,000 --> 00:03:23,975
Nerves, man, nerves.

77
00:03:26,440 --> 00:03:28,175
Hello, janusz.
Hello.

78
00:03:28,200 --> 00:03:30,455
Tell us about your pan Dulce.

79
00:03:30,480 --> 00:03:32,015
So I've decided to make conchas,

80
00:03:32,040 --> 00:03:35,375
and I've decided to decorate them
as little cactuses.

81
00:03:35,400 --> 00:03:36,855
Cacti.
Cacti, yes.

82
00:03:36,880 --> 00:03:38,175
Cacti.
That is correct.

83
00:03:38,200 --> 00:03:42,535
Janusz is making one of the most
popular of pan dulces,

84
00:03:42,560 --> 00:03:43,815
known as concha.

85
00:03:43,840 --> 00:03:47,575
It's a sweet enriched roll with
a crunchy craquelin topping.

86
00:03:47,600 --> 00:03:51,935
His coconut-flavoured bread will be
contrasted with a limey crunch.

87
00:03:51,960 --> 00:03:53,575
I'm using plain flour for this ones,

88
00:03:53,600 --> 00:03:55,495
because they were more cakey,
which I liked.

89
00:03:55,520 --> 00:03:58,175
So less pan Dulce, more cake?

90
00:03:58,200 --> 00:04:01,455
It's going to be...mix.

91
00:04:01,480 --> 00:04:04,295
MATT: You look a little perturbed,
Paul

92
00:04:04,320 --> 00:04:05,495
OK, interesting.

93
00:04:05,520 --> 00:04:08,255
I look forward to this one.
Thank you. Thank you. Good luck.

94
00:04:11,160 --> 00:04:13,575
Janusz is not the only baker
creating conchas

95
00:04:13,600 --> 00:04:15,895
in the form of a Mexican icon.

96
00:04:15,920 --> 00:04:18,215
I'm making corn on the cob
pan Dulce.

97
00:04:18,240 --> 00:04:20,215
Corn is very popular in Mexico,

98
00:04:20,240 --> 00:04:24,695
and if I read correctly, they say
it's more than 60 varieties.

99
00:04:24,720 --> 00:04:26,615
Hello, Syabira.
Hello.

100
00:04:26,640 --> 00:04:28,895
So are you happy about Mexican Week?

101
00:04:28,920 --> 00:04:30,695
Yeah. Have you been to Mexico?

102
00:04:30,720 --> 00:04:33,175
Yes, I have.
Did you do a tequila shot?

103
00:04:33,200 --> 00:04:34,895
I like tequila, yeah.
Do you like tequila?

104
00:04:34,920 --> 00:04:36,255
Yeah.
In the morning, yeah?

105
00:04:36,280 --> 00:04:39,215
Mexican Week... I do tequila
just to get through this show.

106
00:04:39,240 --> 00:04:40,855
Slam a couple of those down.

107
00:04:40,880 --> 00:04:42,775
Me and Prue do, yeah.

108
00:04:44,120 --> 00:04:46,975
Celebrating a vital component
of Mexican cuisine,

109
00:04:47,000 --> 00:04:50,655
Syabira's conchas will have a corn
and coconut custard filling,

110
00:04:50,680 --> 00:04:53,415
and be decorated
to resemble corn on the cob.

111
00:04:53,440 --> 00:04:57,055
Ancl are you going to cut each piece
to create the corn look?

112
00:04:57,080 --> 00:04:58,815
Yeah. I'm using this one. Yeah.

113
00:04:58,840 --> 00:05:00,335
All right, OK. Interesting.

114
00:05:00,360 --> 00:05:02,895
OK, well, I trust you on the
artistic side. Look forward to it.

115
00:05:02,920 --> 00:05:05,255
Thank you.
Thank you.

116
00:05:05,280 --> 00:05:07,935
With limited time,
today's challenge is all about

117
00:05:07,960 --> 00:05:11,375
how the bakers ensure their dough
gets enough of a prove.

118
00:05:11,400 --> 00:05:14,175
I'm making sure that my ingredients
are already quite warm

119
00:05:14,200 --> 00:05:16,175
just to kick-start
that proving process.

120
00:05:16,200 --> 00:05:20,655
I've combated my proving time
with time saver yeast.

121
00:05:20,680 --> 00:05:22,975
That really saves time.
A new discovery.

122
00:05:23,000 --> 00:05:24,775
The recipe that I've got,

123
00:05:24,800 --> 00:05:27,815
it actually uses
a tiny bit of baking powder.

124
00:05:27,840 --> 00:05:31,135
Think it helps to make it a bit
more like a cake than a bread.

125
00:05:31,160 --> 00:05:35,535
Another baker who has opted for the
most popular of pan dulces is James.

126
00:05:35,560 --> 00:05:37,895
It's going to be
a wee concha number.

127
00:05:37,920 --> 00:05:40,255
It's vanilla and cinnamon
and coffee.

128
00:05:40,280 --> 00:05:42,215
So I've tried to keep it
a bit traditional,

129
00:05:42,240 --> 00:05:45,455
there's some chocolate in the top
crunchy bit as well.

130
00:05:45,480 --> 00:05:49,335
James' soft cinnamon and coffee
concha buns will have a chocolate

131
00:05:49,360 --> 00:05:52,975
and coffee crunchy top, and he'll
create delicate caramel oysters,

132
00:05:53,000 --> 00:05:54,895
complete with edible pearls.

133
00:05:54,920 --> 00:05:57,895
Cos it's based on a shell, I thought
I'd kind of stick with that theme.

134
00:05:57,920 --> 00:06:00,455
Lovely. Thank you James.
Cheers. See you soon.

135
00:06:02,760 --> 00:06:04,415
That's looking spot on now.

136
00:06:04,440 --> 00:06:05,975
Once the dough is made...

137
00:06:06,000 --> 00:06:08,855
Soft and stretchy.
That's my aim, soft and stretchy.

138
00:06:08,880 --> 00:06:11,615
...it is essential the bakers
develop the gluten,

139
00:06:11,640 --> 00:06:14,055
or their pan dulces
will be dense and tough.

140
00:06:14,080 --> 00:06:15,495
I have to knead this by hand now.

141
00:06:15,520 --> 00:06:17,175
Feel like it could have
a bit more liquid.

142
00:06:17,200 --> 00:06:18,895
Feels a bit too tackyish.

143
00:06:18,920 --> 00:06:21,255
No Mexican way of kneading bread
that I know of.

144
00:06:21,280 --> 00:06:24,055
When Paul's around,
I'll knead it his way.

145
00:06:24,080 --> 00:06:28,095
There are over 1,000 types
of pan dulces baked in Mexico,

146
00:06:28,120 --> 00:06:31,535
including besos,
a romantic little number.

147
00:06:31,560 --> 00:06:33,135
With besos, it refers to as kisses,

148
00:06:33,160 --> 00:06:35,655
where two buns are basically
just kissing each other.

149
00:06:35,680 --> 00:06:38,495
It's been chosen by Abdul.

150
00:06:38,520 --> 00:06:41,255
In Spanish,
besos literally means kisses.

151
00:06:41,280 --> 00:06:44,055
Abdul's buns will come
rolled in coconut,

152
00:06:44,080 --> 00:06:46,415
dyed the colours of
the Mexican flag,

153
00:06:46,440 --> 00:06:48,775
and stuck together with jam
and butter cream.

154
00:06:48,800 --> 00:06:51,255
I searched online to see, you know,
what the texture really is

155
00:06:51,280 --> 00:06:54,215
and it's usually a bit more denser.
It's not very soft bread.

156
00:06:54,240 --> 00:06:55,575
Really?
That's what, at least...

157
00:06:55,600 --> 00:06:56,975
I've just come back from Mexico.

158
00:06:57,000 --> 00:06:58,575
Oh, yeah. Did you have the besos?

159
00:06:58,600 --> 00:07:00,415
I did.
Oh, OK!

160
00:07:01,680 --> 00:07:04,335
Unfortunately he knows all about it.
Uh-oh! Yes.

161
00:07:04,360 --> 00:07:06,695
Good luck. Flavours sound lovely.
Thank you so much.

162
00:07:06,720 --> 00:07:07,975
Thank you. Thank you.
Good luck.

163
00:07:09,200 --> 00:07:13,175
Dough's smoothish,
so now I'm going to get it proving

164
00:07:13,200 --> 00:07:14,415
for about 30 minutes.

165
00:07:14,440 --> 00:07:18,055
Dough is looking good,
lovely and stretchy.

166
00:07:18,080 --> 00:07:19,935
About 25 minutes.

167
00:07:19,960 --> 00:07:22,255
At home, I'd leave it for an hour.

168
00:07:22,280 --> 00:07:24,615
With dough stashed in
the proving drawers...

169
00:07:24,640 --> 00:07:27,175
So my dough is proving now.
I'm making the topping.

170
00:07:27,200 --> 00:07:28,695
...for those making conchas,

171
00:07:28,720 --> 00:07:31,495
the buns must be topped with
a simple cookie dough.

172
00:07:31,520 --> 00:07:34,295
So it's like a biscuit
and a bread combined, I guess.

173
00:07:34,320 --> 00:07:37,015
Like craquelin,
a sugar, butter and flour mix

174
00:07:37,040 --> 00:07:39,815
must be rolled wafer-thin
before cutting out.

175
00:07:39,840 --> 00:07:42,735
So these are just for
the tops of the conchas.

176
00:07:42,760 --> 00:07:45,455
They'll just kind of sit on top
as like a wee hat.

177
00:07:45,480 --> 00:07:48,295
Sandro's not only making
a concha topping,

178
00:07:48,320 --> 00:07:50,215
but also planning a tasty base.

179
00:07:50,240 --> 00:07:53,135
Mine's going to be quite sweet cos
I'm mostly dipping it in caramel,

180
00:07:53,160 --> 00:07:55,415
and having some hazelnuts
for crunch.

181
00:07:56,600 --> 00:07:58,895
Sandr0's salted caramel
and coffee conchas

182
00:07:58,920 --> 00:08:00,975
will have a praline custard filling.

183
00:08:01,000 --> 00:08:04,215
They'll be finished off with
a caramel and hazelnut base.

184
00:08:04,240 --> 00:08:10,815
The idea is to do like a salted
caramel cappuccino bomb thing.

185
00:08:13,080 --> 00:08:14,375
I'm behind schedule!

186
00:08:14,400 --> 00:08:15,655
Having missed bread week,

187
00:08:15,680 --> 00:08:18,055
Rebs is determined
to make every second count.

188
00:08:18,080 --> 00:08:19,335
I have everything broken down

189
00:08:19,360 --> 00:08:22,095
to literally the minute
of what I've got to do,

190
00:08:22,120 --> 00:08:24,855
because today I'm managing my time.

191
00:08:24,880 --> 00:08:28,735
Rebs plans vanilla concha buns
topped with lemon craquelin

192
00:08:28,760 --> 00:08:31,775
and served with whipped cream
lemon curd on the side.

193
00:08:31,800 --> 00:08:33,615
Have you ever done
Mexican food before?

194
00:08:33,640 --> 00:08:36,095
I love a nachos night.
Love a nacho.

195
00:08:36,120 --> 00:08:38,455
There's something amazing about
Mexico. Magical.

196
00:08:38,480 --> 00:08:40,815
I want to go to the Mexican
Day Of The Dead festival.

197
00:08:40,840 --> 00:08:42,295
SHE GASPS
Yes!

198
00:08:42,320 --> 00:08:44,175
The one place that I'll fit in.

199
00:08:44,200 --> 00:08:45,655
SHE LAUGHS

200
00:08:45,680 --> 00:08:49,495
This is aniseed and ground anise.

201
00:08:49,520 --> 00:08:53,855
With her pan dulces, Carole's
embracing Mexican flavours...

202
00:08:53,880 --> 00:08:56,815
Used typically in Mexican cooking.

203
00:08:56,840 --> 00:08:58,695
...finding the language
rather trickier.

204
00:08:58,720 --> 00:09:03,895
I am making anise and orange de pan.

205
00:09:03,920 --> 00:09:05,655
You're making what, sorry?

206
00:09:05,680 --> 00:09:07,455
Pan de Denise.

207
00:09:07,480 --> 00:09:10,375
Denise? Is that someone you know,
or...?

208
00:09:10,400 --> 00:09:14,415
Carole's the only baker
making a pan de anis pan dulces.

209
00:09:14,440 --> 00:09:17,655
Her light fluffy Chelsea bun-style
bake will be filled

210
00:09:17,680 --> 00:09:20,015
with a zesty orange
and aniseed curd.

211
00:09:20,040 --> 00:09:22,415
I think it sounds delicious.
And does it have a name?

212
00:09:22,440 --> 00:09:26,975
Oh, it's just your anis de...
de pan, I think.

213
00:09:27,000 --> 00:09:30,455
There's more than one baker
opting for a tongue-twisting title.

214
00:09:30,480 --> 00:09:34,015
I'll be naming my bake snap mella.

215
00:09:34,040 --> 00:09:36,895
Bella la n... Bella naranja,

216
00:09:36,920 --> 00:09:39,975
which translates to "pretty orange."

217
00:09:40,000 --> 00:09:43,095
Maxy's Bella naranja conchas
will be packed with orange

218
00:09:43,120 --> 00:09:45,655
and cinnamon flavour,
have a crispy topping,

219
00:09:45,680 --> 00:09:48,855
and be served with cinnamon
Chantilly on the side.

220
00:09:48,880 --> 00:09:50,655
Who won Star Baker last week?

221
00:09:50,680 --> 00:09:52,375
Janusz.

222
00:09:52,400 --> 00:09:54,855
Oh, yeah.
Yeah, he got his second Star Baker.

223
00:09:54,880 --> 00:09:56,775
Is he your main competition,
do you think?

224
00:09:56,800 --> 00:09:58,015
He's my best mate.

225
00:09:58,040 --> 00:10:00,775
There's going to be a point where
you're going to have destroy him.

226
00:10:00,800 --> 00:10:03,415
You know that?
I know, I know, I know!

227
00:10:05,920 --> 00:10:07,135
Across the tent...

228
00:10:07,160 --> 00:10:08,495
SHE SIGHS

229
00:10:08,520 --> 00:10:12,135
...is one more baker who's making
the most popular of pan dulces.

230
00:10:12,160 --> 00:10:15,455
I'm doing conchas,
and they're conchas with a kick.

231
00:10:15,480 --> 00:10:19,095
Dawn's classic Mexican combo
of chocolate- and chilli-flavoured

232
00:10:19,120 --> 00:10:23,495
conchas will come with a green
and red craquelin topping.

233
00:10:23,520 --> 00:10:26,215
The flavours sound good. I like the
idea of the chilli in the chocolate.

234
00:10:26,240 --> 00:10:27,495
Yes.
What chilli?

235
00:10:27,520 --> 00:10:29,775
Er, these ones, birds' eyes.

236
00:10:29,800 --> 00:10:31,215
How many are you using?

237
00:10:31,240 --> 00:10:32,575
Quite a few.

238
00:10:32,600 --> 00:10:35,335
Right.
Good.

239
00:10:35,360 --> 00:10:37,775
Kevin's also on a quest
for big flavour...

240
00:10:37,800 --> 00:10:40,655
So I'm making the rum butter,
so equal parts butter

241
00:10:40,680 --> 00:10:42,975
and soft dark brown sugar.

242
00:10:43,000 --> 00:10:45,975
...but rather than go spicy,
he's gone boozy.

243
00:10:46,000 --> 00:10:48,455
Once it's baked,
I'll soak it in a rum syrup.

244
00:10:48,480 --> 00:10:52,215
Kevin's the only baker
making Mexican borrachitos.

245
00:10:52,240 --> 00:10:54,215
Translated as "little drunkards,"

246
00:10:54,240 --> 00:10:58,215
the alcohol-soaked bake will rest
on a desiccated coconut base.

247
00:10:58,240 --> 00:11:00,895
I just quite liked
the image of these buns

248
00:11:00,920 --> 00:11:03,615
kind of tottering around
like little drunk people.

249
00:11:05,720 --> 00:11:08,295
So is Mexico a real place?

250
00:11:08,320 --> 00:11:09,935
I think so.

251
00:11:09,960 --> 00:11:12,295
What?
I think it's like Xanadu.

252
00:11:12,320 --> 00:11:14,615
Like Oz?
Yeah, like Cleethorpes.

253
00:11:14,640 --> 00:11:15,895
Hmm, OK.

254
00:11:15,920 --> 00:11:19,055
Bakers, you are halfway through.

255
00:11:19,080 --> 00:11:20,455
Has your dough proved...good?

256
00:11:20,480 --> 00:11:22,775
Er, not really, not as good
as it used to at home.

257
00:11:22,800 --> 00:11:23,735
Hmm.

258
00:11:23,760 --> 00:11:24,895
After the first prove...

259
00:11:24,920 --> 00:11:26,175
Soft.

260
00:11:26,200 --> 00:11:29,695
...for those making conchas,
shaping is key.

261
00:11:29,720 --> 00:11:32,295
Just sort of roll it out, then you
kind of just fold it in on itself.

262
00:11:32,320 --> 00:11:33,375
Fold it over.

263
00:11:33,400 --> 00:11:35,695
Ancl then I like grab them into,
like, a wee ball like this,

264
00:11:35,720 --> 00:11:36,975
and then voila.

265
00:11:37,000 --> 00:11:39,295
Just kind of fondling the balls,
you know.

266
00:11:39,320 --> 00:11:41,135
They're not the best.

267
00:11:41,160 --> 00:11:43,015
Bit small, some of them.

268
00:11:43,040 --> 00:11:45,615
But I can't find my ruler,
so it's a bit of a guessing game.

269
00:11:45,640 --> 00:11:48,335
The addition of filling
ups flavour...

270
00:11:48,360 --> 00:11:52,175
We put ganache in the middle,
chocolate and chilli, in that order.

271
00:11:52,200 --> 00:11:55,095
...but runs the risk
of slowing the second prove...

272
00:11:55,120 --> 00:11:57,535
I'm putting the sweetcorn in
to just give, like,

273
00:11:57,560 --> 00:12:00,015
the celebration of Mexican flavour.

274
00:12:00,040 --> 00:12:03,975
...as does the trademark
concha topping, if not paper thin.

275
00:12:04,000 --> 00:12:06,575
I'm cutting my cookie crust.
It goes on top.

276
00:12:06,600 --> 00:12:09,695
Ancl then you kind of, like,
hug it around the dough.

277
00:12:09,720 --> 00:12:13,495
Ancl then we're going to cut them
so it resembles sort of cacti.

278
00:12:13,520 --> 00:12:15,415
Scoring the craquelin topping...

279
00:12:15,440 --> 00:12:16,975
Crucial step.

280
00:12:17,000 --> 00:12:20,655
...allows the creation of elaborate
patterns as the dough grows.

281
00:12:20,680 --> 00:12:21,815
Just doing four lines.

282
00:12:21,840 --> 00:12:23,775
Each of these should
sort of pop apart,

283
00:12:23,800 --> 00:12:26,135
and you get, like,
a grid effect on it.

284
00:12:26,160 --> 00:12:28,495
Right, I'm going to put them in
the proving drawer.

285
00:12:28,520 --> 00:12:31,135
There is some big ones
and there's some small ones.

286
00:12:31,160 --> 00:12:32,975
With second prove under way...

287
00:12:33,000 --> 00:12:35,935
OK, babies, grow for me nicely.

288
00:12:35,960 --> 00:12:39,255
...the bakers turn their attentions
to decorative touches.

289
00:12:39,280 --> 00:12:41,735
Besos itself are usually covered
with desiccated coconut,

290
00:12:41,760 --> 00:12:44,575
and I thought, "Hey, you know what?
Why not I mix in the red,

291
00:12:44,600 --> 00:12:48,975
"green, white and kind of make,
like, a Mexican flag?"

292
00:12:49,000 --> 00:12:51,415
Right, how's it all going?
Er, I'm all good so far.

293
00:12:51,440 --> 00:12:53,735
Did you desiccate the coconut
yourself?

294
00:12:53,760 --> 00:12:55,535
No, it was desiccated for me.

295
00:12:55,560 --> 00:12:58,135
Cheat! We have a cheat in the tent.

296
00:12:59,360 --> 00:13:01,215
I'm going to try and make
my caramel oysters.

297
00:13:01,240 --> 00:13:03,655
All I'm going to do
is spoon a wee bit in,

298
00:13:03,680 --> 00:13:05,695
and just kind of work it
up the sides effectively,

299
00:13:05,720 --> 00:13:08,055
and that should give us
a wee hemisphere,

300
00:13:08,080 --> 00:13:10,055
and we'll join the two of them
together later,

301
00:13:10,080 --> 00:13:11,535
and we'll have an oyster.

302
00:13:11,560 --> 00:13:14,975
These are just little fondant
daisies. Very spring time vibes.

303
00:13:15,000 --> 00:13:17,295
With proving time at a premium...

304
00:13:17,320 --> 00:13:19,975
They're not as proved as
I wish they were,

305
00:13:20,000 --> 00:13:21,695
but I need to get them in.

306
00:13:21,720 --> 00:13:25,575
...the bakers must decide
when to draw the line...

307
00:13:25,600 --> 00:13:27,935
I'm going to give them
an extra five minutes.

308
00:13:27,960 --> 00:13:30,415
...on when their bakes are ready
to hit the oven.

309
00:13:30,440 --> 00:13:32,015
Off you go.
They're a bit flat.

310
00:13:32,040 --> 00:13:35,855
I think I might be Mexican
in my soul.

311
00:13:35,880 --> 00:13:37,295
Maybe you should join us and bake.

312
00:13:37,320 --> 00:13:40,175
I'm not sure about baking.
Never been sure about baking.

313
00:13:40,200 --> 00:13:42,775
Always seems like
a waste of time to me.

314
00:13:42,800 --> 00:13:44,055
To be fair, yeah.

315
00:13:44,080 --> 00:13:46,415
I'm joking, I love baking.

316
00:13:46,440 --> 00:13:48,215
All right,
I'm going to put 'em in now.

317
00:13:48,240 --> 00:13:49,615
So now it's just baking.

318
00:13:49,640 --> 00:13:53,375
Some of them
are better than others.

319
00:13:53,400 --> 00:13:55,975
Bakers, you have half an hour left.

320
00:13:59,560 --> 00:14:00,775
Prue's earrings.

321
00:14:00,800 --> 00:14:03,055
I'll give them back to her.
Yeah, please do.

322
00:14:04,200 --> 00:14:07,175
I don't want them overcooked,
cos they'll be dry.

323
00:14:07,200 --> 00:14:11,135
And then I don't want them
undercooked and they'll be raw.

324
00:14:11,160 --> 00:14:12,655
Is that your own mortar and pestle?

325
00:14:12,680 --> 00:14:14,135
No. That's a big boy,
that is, innit?

326
00:14:14,160 --> 00:14:16,535
When people say they like baking
and they have one of those,

327
00:14:16,560 --> 00:14:18,215
I go, "Wow, yeah.
You're the real deal."

328
00:14:18,240 --> 00:14:19,775
I've got one at home.

329
00:14:19,800 --> 00:14:23,575
For those who got bakes in early,
their pan Dulce time is up.

330
00:14:23,600 --> 00:14:25,415
They're done, they're done,
they're done.

331
00:14:25,440 --> 00:14:26,775
They're like little brains.

332
00:14:26,800 --> 00:14:28,615
Could say I done some
Mexican brains.

333
00:14:28,640 --> 00:14:31,055
It's come up pretty well, er,
there are a couple of cracks.

334
00:14:31,080 --> 00:14:32,975
I mean, the sizes are
roughly the same.

335
00:14:33,000 --> 00:14:36,615
The pattern I wish was more
consistent across them.

336
00:14:36,640 --> 00:14:39,735
It does look like corn.
That's what I'm happy with.

337
00:14:39,760 --> 00:14:42,815
The remaining bakers face
an anxious wait...

338
00:14:42,840 --> 00:14:44,335
Do you think they're nearly ready?

339
00:14:44,360 --> 00:14:46,415
Ooh!

340
00:14:46,440 --> 00:14:49,135
Ooh, a couple of them
have burst out the top.

341
00:14:49,160 --> 00:14:50,975
...while their rivals crack on...

342
00:14:51,000 --> 00:14:53,295
Now these bad boys
are ready to soak.

343
00:14:53,320 --> 00:14:54,335
...with assembly...

344
00:14:54,360 --> 00:14:56,695
I'm just putting in my white
chocolate butter cream,

345
00:14:56,720 --> 00:14:58,415
and then there you go,
they're smooching,

346
00:14:58,440 --> 00:14:59,935
so, like, mwah, mwah, mwah.

347
00:14:59,960 --> 00:15:01,215
...glazes...

348
00:15:01,240 --> 00:15:04,975
Generous portions.
Like a generous portion, I do.

349
00:15:05,000 --> 00:15:06,895
...and decoration.

350
00:15:06,920 --> 00:15:10,175
Oyster. Clam, I don't know.
I don't know sea shells, do I?

351
00:15:10,200 --> 00:15:11,535
How we doing for time?

352
00:15:11,560 --> 00:15:14,335
Bakers, you have
five minutes remaining.

353
00:15:14,360 --> 00:15:16,135
Right they're going to come out.

354
00:15:16,160 --> 00:15:17,215
Grand.

355
00:15:17,240 --> 00:15:19,575
For those with buns
still in the oven...

356
00:15:19,600 --> 00:15:22,535
Very nice, very good. Now it needs
to cool down so I can decorate it.

357
00:15:22,560 --> 00:15:23,895
...it's now or never.

358
00:15:23,920 --> 00:15:27,375
They are looking baked.

359
00:15:27,400 --> 00:15:28,975
Oh, no, they're burnt.

360
00:15:29,000 --> 00:15:30,615
They're burnt!

361
00:15:30,640 --> 00:15:32,375
Oh, crap. Right.

362
00:15:32,400 --> 00:15:33,455
Oh!

363
00:15:33,480 --> 00:15:35,975
They're a bit hot.
Are you worried about your crack?

364
00:15:36,000 --> 00:15:37,775
No, I'm going to cover it.

365
00:15:37,800 --> 00:15:40,135
Better when it's covered,
the crack, isn't it?

366
00:15:40,160 --> 00:15:41,575
He's going to tell me
they're overdone,

367
00:15:41,600 --> 00:15:42,935
cos I know they're overdone.

368
00:15:42,960 --> 00:15:45,655
Ancl also the top bit didn't
go so well. C'est la vie.

369
00:15:45,680 --> 00:15:46,975
Final touches.

370
00:15:49,560 --> 00:15:51,975
So I'm going to pipe
some rum butter on.

371
00:15:52,000 --> 00:15:53,415
I'm using a star tip nozzle,

372
00:15:53,440 --> 00:15:55,855
so that it doesn't look like
a little poo.

373
00:15:55,880 --> 00:15:58,175
Bakers, you have one minute left.

374
00:15:58,200 --> 00:15:59,455
What?!

375
00:15:59,480 --> 00:16:00,575
That's not long enough.

376
00:16:00,600 --> 00:16:02,015
Really?

377
00:16:02,040 --> 00:16:04,935
They're just going to have to
go on here warm. Oh, my!

378
00:16:08,680 --> 00:16:10,055
That one burst.

379
00:16:10,080 --> 00:16:11,535
Quite a few of them have.

380
00:16:11,560 --> 00:16:14,295
I'm going to pipe some icing
on them.

381
00:16:16,760 --> 00:16:19,455
I'm using this curd
just to stick the daisies on.

382
00:16:23,840 --> 00:16:25,775
Oh, hot, oh, hot, oh, hot.

383
00:16:25,800 --> 00:16:28,375
They turned out better than what
I practised.

384
00:16:28,400 --> 00:16:29,975
They look more expensive.

385
00:16:30,000 --> 00:16:34,495
Oh, I need to arrange like a corn
that is coming up from the field.

386
00:16:34,520 --> 00:16:35,775
Oh, my God.

387
00:16:35,800 --> 00:16:38,215
Trying to compete is impossible.
Those are absurd.

388
00:16:42,080 --> 00:16:44,335
Bakers, your time is up.

389
00:16:44,360 --> 00:16:45,695
<i>And breathe.</i>

390
00:16:45,720 --> 00:16:48,655
Please step away from your bakes.

391
00:16:48,680 --> 00:16:51,135
I'm quite proud of these wee things.

392
00:16:51,160 --> 00:16:52,935
Well, they're a bit over baked.

393
00:16:52,960 --> 00:16:55,495
I'm happy with the bread,
to be fair, but they look shocking.

394
00:17:03,560 --> 00:17:08,055
The bakers' pan dulces will now
face the judgment of Paul and Prue.

395
00:17:08,080 --> 00:17:09,815
Hello, janusz.
Hello.

396
00:17:15,880 --> 00:17:18,175
They look very even, nicely brown.

397
00:17:18,200 --> 00:17:20,815
Quite like the craquelin on the top,
and the way it's been cut.

398
00:17:20,840 --> 00:17:23,135
The roll is pretty equal colour
as well.

399
00:17:23,160 --> 00:17:24,135
Let's see what it's like.

400
00:17:24,160 --> 00:17:26,015
Now, this was clone
with plain flour, wasn't it?

401
00:17:26,040 --> 00:17:27,455
It was, yes.

402
00:17:32,320 --> 00:17:34,775
I think you need more lime,

403
00:17:34,800 --> 00:17:36,655
and the bun is quite dry.

404
00:17:36,680 --> 00:17:37,815
The texture's all right.

405
00:17:37,840 --> 00:17:40,175
I'd just like to have seen it
a little bit more open,

406
00:17:40,200 --> 00:17:41,775
and that's because you used
plain flour.

407
00:17:41,800 --> 00:17:44,655
But the problem is for me, it's just
not punching any flavours at all.

408
00:17:44,680 --> 00:17:46,015
I like the look of them, though.

409
00:17:51,080 --> 00:17:53,535
Well, you know what? I think
they look really interesting.

410
00:17:53,560 --> 00:17:56,695
They look attractive, they make your
mouth water, I want to eat a bit.

411
00:17:56,720 --> 00:17:58,495
Let's have a look inside.

412
00:17:58,520 --> 00:18:00,815
I like the look of this.
It's got lots of filling.

413
00:18:00,840 --> 00:18:01,895
Love the flavour.

414
00:18:01,920 --> 00:18:04,255
It's under proved.
Hugely under proved.

415
00:18:04,280 --> 00:18:05,855
It's so dense.
It's almost dough-like.

416
00:18:05,880 --> 00:18:08,175
Do you know?
I think the flavour is fantastic.

417
00:18:08,200 --> 00:18:11,615
It is a bit tight and stiff.

418
00:18:16,960 --> 00:18:19,255
The overall look look awful.
Craquelin's not good.

419
00:18:19,280 --> 00:18:20,575
Looks like you sat on them.

420
00:18:20,600 --> 00:18:22,855
Oh, all right, just kill me, OK?

421
00:18:22,880 --> 00:18:24,175
It's sort of split, hasn't it?

422
00:18:24,200 --> 00:18:26,215
Yeah, I mean, the roll is OK.

423
00:18:26,240 --> 00:18:27,775
It needed a bit more of a dome
on it.

424
00:18:27,800 --> 00:18:29,055
But the colour looks nice.

425
00:18:35,920 --> 00:18:37,335
The lemon in there's good.

426
00:18:37,360 --> 00:18:39,695
The craquelin I think was too heavy.
Yeah. Too thick,

427
00:18:39,720 --> 00:18:42,375
and then it's weighted it down
so that the bread couldn't bloom.

428
00:18:42,400 --> 00:18:44,895
But it's created
quite a stretchy dough.

429
00:18:44,920 --> 00:18:48,015
It's nicely made bread. just the
craquelin is the problem. Yeah.

430
00:18:54,120 --> 00:18:57,135
Well, you're certainly showing off
your sugar craft skills.

431
00:18:57,160 --> 00:18:59,535
I love the top.
That top is fantastic.

432
00:18:59,560 --> 00:19:01,255
Craquelin's definitely too thick.

433
00:19:01,280 --> 00:19:02,935
It's really dry because of it.

434
00:19:05,720 --> 00:19:07,015
Very dense.

435
00:19:07,040 --> 00:19:08,535
Not a huge amount of flavour either.

436
00:19:08,560 --> 00:19:10,215
There's a bit of kick
in the craquelin.

437
00:19:10,240 --> 00:19:12,895
If it's going to be as plain
as that, it needs a filling.

438
00:19:18,240 --> 00:19:20,935
They're not totally even
in shape, are they? No.

439
00:19:20,960 --> 00:19:23,295
They're not really Chelsea bun
shape.

440
00:19:23,320 --> 00:19:25,615
I don't think it would matter what
shape they were as long as

441
00:19:25,640 --> 00:19:26,935
they were all the same.

442
00:19:29,600 --> 00:19:30,895
Lovely flavour.

443
00:19:30,920 --> 00:19:33,495
I think the orange
and the anise comes through.

444
00:19:33,520 --> 00:19:35,495
They're just under proved.

445
00:19:35,520 --> 00:19:37,855
It's quite dense,
but the taste is great.

446
00:19:37,880 --> 00:19:41,855
The bread dough is a little heavy,
but the whole thing is delicious.

447
00:19:41,880 --> 00:19:43,135
Thank you.

448
00:19:48,040 --> 00:19:50,695
I think they look quite impressive.
They look quite nice.

449
00:19:57,320 --> 00:19:59,135
They're glue.
They are cake-like.

450
00:19:59,160 --> 00:20:00,895
Mm-hm.
Do you want a taste?

451
00:20:00,920 --> 00:20:02,055
Sure.

452
00:20:02,080 --> 00:20:03,975
The flavours are quite delicate,
you know,

453
00:20:04,000 --> 00:20:06,335
the raspberry and the coconut.
I think it sort of works.

454
00:20:06,360 --> 00:20:08,695
I just think it's too dense,
and that for me is not right.

455
00:20:08,720 --> 00:20:10,975
It's not quite right.
OK.

456
00:20:16,600 --> 00:20:18,895
I think they look
absolutely beautiful.

457
00:20:18,920 --> 00:20:20,575
They definitely look like corn.

458
00:20:20,600 --> 00:20:22,055
They're clever.

459
00:20:22,080 --> 00:20:24,375
Yeah, they do look pretty good.
What's inside it?

460
00:20:24,400 --> 00:20:26,735
It's corn custard filling.

461
00:20:26,760 --> 00:20:28,375
That looks really good.

462
00:20:29,840 --> 00:20:31,215
I love the flavour.

463
00:20:31,240 --> 00:20:33,255
It's quite dry,
but it's very interesting.

464
00:20:33,280 --> 00:20:35,615
You added the filling
before it went in the oven...

465
00:20:35,640 --> 00:20:36,855
Yes.
..so it couldn't grow.

466
00:20:36,880 --> 00:20:40,175
Then you had a craquelin on the top
which prevents growth,

467
00:20:40,200 --> 00:20:44,855
so it stays solid, so you end up
with...going back to dough.

468
00:20:44,880 --> 00:20:46,215
Like the idea, though.

469
00:20:52,720 --> 00:20:54,335
So I've made conchas.

470
00:20:54,360 --> 00:20:57,815
The flavours I've used are cinnamon
and orange.

471
00:20:57,840 --> 00:21:00,175
They look very even.
Yeah, I do like the look of them.

472
00:21:00,200 --> 00:21:01,455
And very big.
Yeah, I like the size.

473
00:21:01,480 --> 00:21:03,815
They could've clone with
a little bit more of a dome.

474
00:21:03,840 --> 00:21:05,695
You've got some,
so you've got a bit of height there.

475
00:21:05,720 --> 00:21:08,015
The craquelin's sitting quite nicely
on it as well.

476
00:21:08,040 --> 00:21:09,215
The craquelin's really good.

477
00:21:09,240 --> 00:21:12,215
It's a little bit crisper,
so you get that contrast.

478
00:21:12,240 --> 00:21:14,575
Yeah, it's good bread.
I think your flavour's nice.

479
00:21:14,600 --> 00:21:16,215
It's really nice.
I like the look of them.

480
00:21:16,240 --> 00:21:18,615
You've got a real instinct
for what goes with what,

481
00:21:18,640 --> 00:21:20,895
and I think those are
all beautiful flavours.

482
00:21:25,880 --> 00:21:28,775
<i>They're over baked. We“, you can
see by the comm underneath. Yeah.</i>

483
00:21:28,800 --> 00:21:30,495
Size-wise, I think they're OK.

484
00:21:30,520 --> 00:21:32,295
I'd like to have seen more of
a dome. OK.

485
00:21:32,320 --> 00:21:35,215
You've lost that because of the
filling. The design's a bit messy.

486
00:21:35,240 --> 00:21:38,095
It's all over the place and that's
because it's cracked coming through,

487
00:21:38,120 --> 00:21:39,815
and you've lost the definition.

488
00:21:39,840 --> 00:21:42,775
Yeah. I didn't want it to be
a case of hunt the ganache.

489
00:21:42,800 --> 00:21:45,415
But now are we going to get the
promised chilli? That's the thing.

490
00:21:45,440 --> 00:21:46,855
Not immediately.

491
00:21:51,280 --> 00:21:54,095
You do get the chilli.
And you're right, it comes later.

492
00:21:54,120 --> 00:21:56,455
The chilli content
and the chocolate is perfect.

493
00:21:56,480 --> 00:21:58,175
That's just the right amount.
OK. Good.

494
00:21:58,200 --> 00:22:00,135
It's just messy for me.
It's all over the place.

495
00:22:00,160 --> 00:22:02,495
It's not tidy enough. Yeah.
It's not accurate enough.

496
00:22:02,520 --> 00:22:04,855
I agree. I think it tastes good,
textures are good.

497
00:22:04,880 --> 00:22:06,215
Doesn't look too good.
No.

498
00:22:12,840 --> 00:22:14,775
I think they look great.
I like the look of them.

499
00:22:14,800 --> 00:22:17,415
They do look like
little drunk fellas.

500
00:22:17,440 --> 00:22:19,975
Could do with being
a little bit more open.

501
00:22:20,000 --> 00:22:23,095
Another five, ten minutes proving.
Yeah. OK.

502
00:22:23,120 --> 00:22:25,735
I really do like the flavour.
The dough is nearly there.

503
00:22:25,760 --> 00:22:28,055
To be honest, this is one of
the best we've tasted.

504
00:22:28,080 --> 00:22:29,055
It's all good.

505
00:22:29,080 --> 00:22:32,935
Ten more minutes proving,
and you'd have had perfection.

506
00:22:32,960 --> 00:22:34,135
Yeah, it went pretty well.

507
00:22:34,160 --> 00:22:37,295
Almost got a handshake. Stingy git.

508
00:22:37,320 --> 00:22:39,615
I was so happy about the chilli.

509
00:22:39,640 --> 00:22:42,375
And I was sort of watching
their faces, and all of a sudden,

510
00:22:42,400 --> 00:22:44,975
they were like, "Yes, the chilli
is now creeping up."

511
00:22:45,000 --> 00:22:47,895
Do you know? If I'm just not bottom
two or three, then I'd be happy.

512
00:22:47,920 --> 00:22:50,975
I don't want to say disastrous,
but borderline.

513
00:22:51,000 --> 00:22:52,495
BEE BUZZES

514
00:22:53,640 --> 00:22:55,975
While the bakers practised
their Signatures,

515
00:22:56,000 --> 00:22:59,095
they haven't a clue what
they'll be asked to make

516
00:22:59,120 --> 00:23:00,655
in today's Mexican Technical.

517
00:23:00,680 --> 00:23:03,775
Bakers, it's time for your
Technical Challenge,

518
00:23:03,800 --> 00:23:06,335
which today has been set by...

519
00:23:06,360 --> 00:23:09,615
...Paul Hollywood. Ring any bells?

520
00:23:09,640 --> 00:23:11,495
Never heard of him.

521
00:23:11,520 --> 00:23:14,135
So, er, Paul, any words of advice?

522
00:23:14,160 --> 00:23:16,535
You've got to get your flavour
combinations right

523
00:23:16,560 --> 00:23:18,015
and your textures.

524
00:23:18,040 --> 00:23:20,375
As ever, the Technical Challenge
will be judged blind,

525
00:23:20,400 --> 00:23:22,895
so we're going to have to ask
these two to vacate the tent.

526
00:23:22,920 --> 00:23:24,415
Off yOLI 9°-

527
00:23:24,440 --> 00:23:26,295
They're going to a soft play area.

528
00:23:26,320 --> 00:23:29,735
Oh, what, to go in the pit of balls?
Yeah, Paul in the balls. Yeah!

529
00:23:29,760 --> 00:23:31,535
For your Technical Challenge,

530
00:23:31,560 --> 00:23:36,575
Paul would like you to make
eight Mexican tacos.

531
00:23:36,600 --> 00:23:39,935
Your tacos should be made from
yellow field corn

532
00:23:39,960 --> 00:23:43,335
and then hand pressed.
On top of each should be steak,

533
00:23:43,360 --> 00:23:47,895
spicy refried beans, guacamole,
and pico de gallo.

534
00:23:47,920 --> 00:23:49,095
You have two hours.

535
00:23:49,120 --> 00:23:51,015
On your marks.
Get set.

536
00:23:51,040 --> 00:23:52,135
Bake.

537
00:23:53,600 --> 00:23:55,935
Well, this is going to
be interesting.

538
00:23:55,960 --> 00:23:57,895
Tacos - HEW 0H6 Ol1 me.

539
00:23:57,920 --> 00:24:00,375
I've never made 'em from scratch
before.

540
00:24:00,400 --> 00:24:01,695
Oh, no.

541
00:24:01,720 --> 00:24:03,415
This is my first time doing tacos.

542
00:24:03,440 --> 00:24:06,655
I bet it's the same, like,
you make tortillas.

543
00:24:06,680 --> 00:24:09,095
I never make tortillas either.

544
00:24:11,560 --> 00:24:14,015
Paul, tacos for a Technical.

545
00:24:14,040 --> 00:24:16,335
It's Mexican week, Prue.
It has to be tacos.

546
00:24:16,360 --> 00:24:17,695
Tell me about the fillings, then.

547
00:24:17,720 --> 00:24:20,415
You've got a pico de gallo,
which is basically a salsa,

548
00:24:20,440 --> 00:24:21,975
a guacamole,
then you have the steak,

549
00:24:22,000 --> 00:24:24,655
and a little bit of cheese,
and also refried beans.

550
00:24:24,680 --> 00:24:26,095
I must say, it does look good.

551
00:24:26,120 --> 00:24:29,375
Ancl the big thing is
getting the taco right.

552
00:24:29,400 --> 00:24:32,335
Thickness of the tortilla - is it
going to be too thick or too thin?

553
00:24:32,360 --> 00:24:34,735
Ancl then the actual stage
on the pan.

554
00:24:34,760 --> 00:24:37,415
You only need less than a minute
on both sides.

555
00:24:37,440 --> 00:24:39,775
If you do any more than that,
it will dry out,

556
00:24:39,800 --> 00:24:42,535
and when you try and roll it up
into a taco, it will crack.

557
00:24:42,560 --> 00:24:43,935
It's got to be pliable.

558
00:24:43,960 --> 00:24:45,695
And they are very thin.

559
00:24:45,720 --> 00:24:48,215
They are very thin,
and if it is thin, it will work.

560
00:24:48,240 --> 00:24:50,575
One of the big things in Mexico
when you're having a taco

561
00:24:50,600 --> 00:24:52,335
is it's lovely to have
a lot of filling on it,

562
00:24:52,360 --> 00:24:53,815
but it has to be practical as well.

563
00:24:53,840 --> 00:24:56,415
So you should be able to encase it
and then eat it. Yeah.

564
00:24:56,440 --> 00:24:58,375
If it's too much,
it's going to go everywhere.

565
00:24:58,400 --> 00:25:01,655
OK, Prue, choose your taco.
OK.

566
00:25:04,520 --> 00:25:07,375
Mm. Wow. The corn flavour
coming from the taco is perfect,

567
00:25:07,400 --> 00:25:09,695
blended with all the ingredients
on the top.

568
00:25:09,720 --> 00:25:11,055
Overall, it's a delicious eat.

569
00:25:11,080 --> 00:25:13,415
I mean, for me,
this is Mexican cooking on a plate.

570
00:25:13,440 --> 00:25:15,015
Can I have it for my lunch?

571
00:25:16,680 --> 00:25:19,135
The instructions aren't really
that detailed.

572
00:25:19,160 --> 00:25:22,055
For each of the elements, it just
says, "Make the pico de gallo.

573
00:25:22,080 --> 00:25:24,375
"Make the refried beans.
Make the guacamole."

574
00:25:24,400 --> 00:25:25,855
It's quite scant.

575
00:25:25,880 --> 00:25:27,175
Have you made, er, tacos...?

576
00:25:27,200 --> 00:25:28,375
No. No.

577
00:25:28,400 --> 00:25:31,415
Hang on a minute, you don't know
what the question was going to be.

578
00:25:31,440 --> 00:25:34,375
So the first bit is,
"For the tortillas,

579
00:25:34,400 --> 00:25:37,655
"blend the drained corn until
you have a smooth thick paste.

580
00:25:37,680 --> 00:25:41,095
"Tip the processed corn out onto
a work surface and add masa harina,

581
00:25:41,120 --> 00:25:42,975
"then mix to form a dough."

582
00:25:43,000 --> 00:25:45,335
Masa harina.
I think it's like cornflour.

583
00:25:45,360 --> 00:25:47,855
I'm not really sure how this dough's
meant to look.

584
00:25:47,880 --> 00:25:50,655
If it's corn, then I don't suppose
it needs a lot of kneading.

585
00:25:50,680 --> 00:25:54,215
Think it's going to be sort of like
a thick bread like dough texture.

586
00:25:54,240 --> 00:25:55,855
"Cover and leave to stand."

587
00:25:55,880 --> 00:26:00,215
Ancl let it rest. Don't touch it.
They want to be rested.

588
00:26:00,240 --> 00:26:03,135
"Marinade the steak."

589
00:26:03,160 --> 00:26:04,655
Nice steaks.

590
00:26:04,680 --> 00:26:06,455
Would you eat that like that?
Never.

591
00:26:06,480 --> 00:26:09,495
I'm not really a raw
bloody meat person.

592
00:26:09,520 --> 00:26:11,335
No.
I cry when I eat a leaf.

593
00:26:11,360 --> 00:26:14,975
So the ingredients tell you
what spices and herbs to use,

594
00:26:15,000 --> 00:26:16,655
but they don't say how much.

595
00:26:16,680 --> 00:26:20,135
Oh, my God, they don't give you
any teaspoonfuls or anything.

596
00:26:20,160 --> 00:26:24,655
Ground cumin,
smoked paprika, dried oregano.

597
00:26:24,680 --> 00:26:30,135
Like a mad professor, I am flinging
things into a bowl with gay abandon.

598
00:26:30,160 --> 00:26:32,095
Ancho chilli powder.

599
00:26:32,120 --> 00:26:35,575
So ancho chilli powder is dangerous,
so we will be going easy.

600
00:26:35,600 --> 00:26:37,895
I just hope my, er,
chilli is not too hot.

601
00:26:40,200 --> 00:26:42,655
Something missing.

602
00:26:42,680 --> 00:26:44,495
I'm going to sneeze in a sec.

603
00:26:44,520 --> 00:26:46,735
You can't really taste this.

604
00:26:48,080 --> 00:26:50,415
Blah! It's burning my mouth.

605
00:26:50,440 --> 00:26:53,215
Well, it's meant to be hot anyway.
It's meant to be Mexican, innit?

606
00:26:53,240 --> 00:26:54,735
Beef marinated.

607
00:26:56,440 --> 00:26:57,815
SHE SNEEZES

608
00:26:57,840 --> 00:26:59,135
Excuse me.

609
00:26:59,160 --> 00:27:01,415
What's pico de gallo?

610
00:27:01,440 --> 00:27:02,895
"Picko de gallio."

611
00:27:02,920 --> 00:27:05,655
Interesting, pico de gallo. This is
the first time I've heard them.

612
00:27:05,680 --> 00:27:07,975
I think pico means small, maybe.

613
00:27:08,000 --> 00:27:11,015
It's like a salsa,
just reading the ingredients.

614
00:27:11,040 --> 00:27:12,975
White onion, very big white onion.

615
00:27:15,000 --> 00:27:16,655
"Deseed and finely chop tomatoes."

616
00:27:16,680 --> 00:27:20,215
Deseed a tomato.
How do you deseed a tomato?

617
00:27:20,240 --> 00:27:23,695
Chilli went in,
coriander, juice, salt.

618
00:27:23,720 --> 00:27:26,455
I could eat a tub of coriander
by itself. I think it's gorgeous.

619
00:27:26,480 --> 00:27:28,935
I love coriander and cilantro.
I know people hate it.

620
00:27:28,960 --> 00:27:33,295
Apparently there's a gene that
makes you taste coriander like soap.

621
00:27:33,320 --> 00:27:34,575
It tastes like soap.

622
00:27:34,600 --> 00:27:37,175
Everybody's got their own tastes.
I'm doing this to my taste,

623
00:27:37,200 --> 00:27:39,735
but it might not be
to Paul's taste.

624
00:27:39,760 --> 00:27:42,415
Spicy, soapy, salty, and sour.
Great.

625
00:27:44,840 --> 00:27:47,335
Hey, Noel, do you want to hear
my Mexican accent? Yes, please.

626
00:27:47,360 --> 00:27:48,575
All right, here we go.

627
00:27:48,600 --> 00:27:51,495
UNCHANGED ACCENT: Ariba.
You are halfway through.

628
00:27:51,520 --> 00:27:53,815
What do you reckon?
It's really good. Thank you.

629
00:27:53,840 --> 00:27:55,215
SHE LAUGHS

630
00:27:55,240 --> 00:27:57,855
So to make the refried beans,
the instructions said,

631
00:27:57,880 --> 00:27:59,295
<i>“Make the ref fled beans</i>

632
00:28:01,040 --> 00:28:03,695
I make kidney beans at home
with coconut milk,

633
00:28:03,720 --> 00:28:06,215
so same method without coconut.

634
00:28:06,240 --> 00:28:09,455
So I think we just fry them
with everything that's here.

635
00:28:09,480 --> 00:28:11,375
I'm going to fry onion with garlic.

636
00:28:11,400 --> 00:28:13,895
I'm going to add chilli powder,
salt, black beans.

637
00:28:13,920 --> 00:28:16,815
Let's go half. Don't go mad, Carole.

638
00:28:16,840 --> 00:28:19,535
This is really, really hot. I don't
think it's supposed to be hot.

639
00:28:19,560 --> 00:28:21,895
Ancl then this one just straight up
won't turn on.

640
00:28:21,920 --> 00:28:24,415
You look like you're sort of
typing out an essay.

641
00:28:24,440 --> 00:28:26,775
What are you trying to do?
I'm trying to make it turn on.

642
00:28:26,800 --> 00:28:29,895
Is this the future champion
of Bake Off?

643
00:28:29,920 --> 00:28:31,335
TIMER BEEPS

644
00:28:31,360 --> 00:28:33,655
Oh, my clays,
everything's happening at once.

645
00:28:33,680 --> 00:28:34,815
You're having a breakdown.

646
00:28:34,840 --> 00:28:37,175
That's not even happening.
That's inside your head.

647
00:28:37,200 --> 00:28:39,095
It's not that cooked,

648
00:28:39,120 --> 00:28:41,535
so I'm just going to simmer
and it will get soft.

649
00:28:41,560 --> 00:28:43,095
We'll let that thicken a bit.

650
00:28:44,520 --> 00:28:47,255
I have honestly never made this,
never.

651
00:28:47,280 --> 00:28:49,575
I'm going to start making
my guacamole now.

652
00:28:49,600 --> 00:28:51,415
"Step six, make guacamole."

653
00:28:51,440 --> 00:28:54,615
Now how many avocados do we put
in there? Oh, God.

654
00:28:54,640 --> 00:28:58,255
Chopped tomatoes are going in.
Red onions. jalapenos.

655
00:28:58,280 --> 00:28:59,775
Juice of lime.

656
00:28:59,800 --> 00:29:02,135
I like to have a little bit
of chunk,

657
00:29:02,160 --> 00:29:06,215
cos Paul said it's about flavour
and texture.

658
00:29:06,240 --> 00:29:09,335
I, like, blitz the avocado
till it's smooth and creamy.

659
00:29:09,360 --> 00:29:12,935
Oh, you're looking for smooth
and chunky, that's the best way.

660
00:29:12,960 --> 00:29:14,335
This is perfect for me.

661
00:29:14,360 --> 00:29:16,215
So my beans finished.

662
00:29:16,240 --> 00:29:18,855
I think that's what refried beans
looks like.

663
00:29:18,880 --> 00:29:20,375
Let me actually taste this.

664
00:29:20,400 --> 00:29:22,695
It's the right amount of chilli,
in my opinion.

665
00:29:22,720 --> 00:29:23,815
It tastes OK.

666
00:29:23,840 --> 00:29:25,335
I might put some more salt.

667
00:29:25,360 --> 00:29:26,855
Don't know if this is right.

668
00:29:28,880 --> 00:29:30,615
0h, spicy.

669
00:29:30,640 --> 00:29:31,655
Not bad.

670
00:29:33,040 --> 00:29:36,975
Noel, I absolutely insist that
you do this time call.

671
00:29:37,000 --> 00:29:38,935
We've been down this road before.

672
00:29:38,960 --> 00:29:40,495
No, no, I insist.

673
00:29:40,520 --> 00:29:42,855
I've got your back here.
OK, off you go.

674
00:29:42,880 --> 00:29:44,815
Promise?
Promise.

675
00:29:44,840 --> 00:29:45,855
Bakers...

676
00:29:45,880 --> 00:29:48,335
Bakers, you have half an hour left.

677
00:29:48,360 --> 00:29:50,095
Oh, my God.

678
00:29:50,120 --> 00:29:51,695
Here we go. "Make the tortillas."

679
00:29:51,720 --> 00:29:54,055
"Divide the rest of the dough
into eight equal balls."

680
00:29:54,080 --> 00:29:57,095
"Flatten using the lid
of a casserole dish."

681
00:29:57,120 --> 00:29:59,015
No tortilla press.

682
00:30:00,280 --> 00:30:01,695
Think we just kind of go...

683
00:30:04,520 --> 00:30:08,375
Looks like what I'd imagine
you would get, doesn't it?

684
00:30:08,400 --> 00:30:11,935
THEY STRAIN

685
00:30:11,960 --> 00:30:13,495
My tortilla dance.

686
00:30:13,520 --> 00:30:15,815
I'm too small. I'm on tiptoes.

687
00:30:18,080 --> 00:30:19,095
Slam!

688
00:30:20,360 --> 00:30:23,415
I'm just going to get it
as flat as I can get it.

689
00:30:23,440 --> 00:30:25,255
This is the hardest part.

690
00:30:25,280 --> 00:30:28,255
You don't know how thick
or how thin it should be.

691
00:30:28,280 --> 00:30:30,015
They don't seem to turn out
that big.

692
00:30:30,040 --> 00:30:31,775
Just try and get it
a wee bit flatter.

693
00:30:31,800 --> 00:30:34,975
They are small, but I guess
tacos are supposed to be small.

694
00:30:35,000 --> 00:30:39,335
Ta-da! "Bitesize" I think is
the correct term.

695
00:30:39,360 --> 00:30:42,135
What next? "Cook the tortillas."

696
00:30:42,160 --> 00:30:44,495
Tortillas, traditionally, I think
are meant to be cooked

697
00:30:44,520 --> 00:30:46,775
on a hot stone.
You just kind of go...

698
00:30:47,880 --> 00:30:50,175
So I'm going in.

699
00:30:50,200 --> 00:30:52,095
<i>B009-</i>

700
00:30:52,120 --> 00:30:54,455
I'm thinking two minutes
on each side.

701
00:30:54,480 --> 00:30:56,295
One minute on each side.
Should be done.

702
00:30:59,200 --> 00:31:03,535
Put it in a very high heat
so it puff. Puff, puff.

703
00:31:03,560 --> 00:31:06,695
Oh, we have some puffing. Yes!

704
00:31:06,720 --> 00:31:09,015
They're puffing now.
Is that meant to happen?

705
00:31:09,040 --> 00:31:10,255
I don't want to overcook 'em.

706
00:31:10,280 --> 00:31:12,055
Why don't you just
put that under there,

707
00:31:12,080 --> 00:31:14,455
and I'll go, as if I leant on it,
and...

708
00:31:14,480 --> 00:31:16,775
You know like in
the Chuckle Brothers?

709
00:31:16,800 --> 00:31:18,135
Shall we try?

710
00:31:18,160 --> 00:31:19,815
No? I need them.
You need them, don't you?

711
00:31:19,840 --> 00:31:21,215
I need these, yeah.

712
00:31:21,240 --> 00:31:22,295
Two clone.

713
00:31:22,320 --> 00:31:24,215
I don't know how they're
meant to look exactly,

714
00:31:24,240 --> 00:31:26,135
but do want some brown on there.

715
00:31:26,160 --> 00:31:28,055
You don't want your tortilla
to be too dry.

716
00:31:28,080 --> 00:31:29,255
Not bad.

717
00:31:29,280 --> 00:31:31,775
They've started cracking.
That's a problem.

718
00:31:31,800 --> 00:31:34,095
Oh, no, this one's burnt.
This one's burnt.

719
00:31:34,120 --> 00:31:36,415
<i>Ah'. And 'R's not puffing up.</i>

720
00:31:36,440 --> 00:31:38,815
Do they look like a tortilla?
Haven't got a clue.

721
00:31:40,480 --> 00:31:42,775
They're very small, though,
aren't they?

722
00:31:42,800 --> 00:31:45,095
Last one. They look cooked.

723
00:31:45,120 --> 00:31:47,855
There's so many things to go wrong.
Ugh!

724
00:31:49,840 --> 00:31:52,415
OK, Matt, let's turn the tables
a little bit, yeah? OK.

725
00:31:52,440 --> 00:31:54,375
Why don't you do a time call...
OK.

726
00:31:54,400 --> 00:31:56,735
...and I won't interrupt you
or anything? OK.

727
00:31:56,760 --> 00:31:58,095
You just do it, yeah?
You sure? Yeah.

728
00:31:58,120 --> 00:32:01,695
OK. Bakers, you have 15 minutes
left.

729
00:32:03,200 --> 00:32:06,335
Weren't you supposed to interrupt
me? Yeah. Yeah.

730
00:32:06,360 --> 00:32:09,295
That's all my tacos clone.
just need to make steak now.

731
00:32:09,320 --> 00:32:14,055
The plan is to fry the steak.
Medium rare.

732
00:32:14,080 --> 00:32:17,495
Straight in. Nice and sizzly.

733
00:32:17,520 --> 00:32:19,935
That looks expensive meat, actually.

734
00:32:19,960 --> 00:32:22,935
Which is weird,
cos we found that in a skip.

735
00:32:22,960 --> 00:32:24,095
I'm joking.

736
00:32:25,200 --> 00:32:27,655
I don't know how to cook steak.

737
00:32:27,680 --> 00:32:30,455
I would cook it, like,
about five minutes each side.

738
00:32:30,480 --> 00:32:33,375
Couple of minutes on each side,
if I've got time.

739
00:32:33,400 --> 00:32:35,415
Everyone's got an opinion on steak,

740
00:32:35,440 --> 00:32:37,255
and everyone thinks
you've clone it wrong.

741
00:32:37,280 --> 00:32:39,975
I could go a bit longer, but I'm
just a bit scared to overcook it.

742
00:32:40,000 --> 00:32:41,935
I'll give it another 50 seconds.

743
00:32:41,960 --> 00:32:43,735
Yeah, it's a nice pink
in the middle.

744
00:32:43,760 --> 00:32:46,015
That's still mooing.

745
00:32:46,040 --> 00:32:47,015
It's all right.

746
00:32:47,040 --> 00:32:49,855
Oh, Maxy, your steak's cooked
perfectly.

747
00:32:49,880 --> 00:32:51,855
My steak's going to be hot.

748
00:32:51,880 --> 00:32:54,135
I wouldn't eat it.

749
00:32:54,160 --> 00:32:55,415
SHE LAUGHS

750
00:32:55,440 --> 00:32:56,695
How long do we have?

751
00:32:56,720 --> 00:32:58,615
Bakers, you have five minutes left.

752
00:32:58,640 --> 00:33:01,015
Do we? OK.

753
00:33:01,040 --> 00:33:02,455
Just going to start assembling.

754
00:33:02,480 --> 00:33:05,535
What goes first? Hmm. Bit of steak.

755
00:33:05,560 --> 00:33:07,295
<i>And then the ff led beans.</i>

756
00:33:07,320 --> 00:33:09,615
Just don't know how much
of each thing to use.

757
00:33:09,640 --> 00:33:10,855
I won't put that much in there.

758
00:33:10,880 --> 00:33:12,335
Just a wee forkful of each.

759
00:33:12,360 --> 00:33:14,015
Holy guacamole.

760
00:33:14,040 --> 00:33:15,695
Where do you put the "glockymolo"?

761
00:33:15,720 --> 00:33:17,055
Salsa?

762
00:33:17,080 --> 00:33:18,935
REBS: My pico de gallo's
a bit spicy.

763
00:33:18,960 --> 00:33:21,175
Bakers, you have one minute left.

764
00:33:22,440 --> 00:33:23,935
Oh, my gosh.

765
00:33:23,960 --> 00:33:25,655
This is going to be so tight.

766
00:33:25,680 --> 00:33:28,655
Oh, now I'm in panic mode.
Cheesy stuff, throw it on.

767
00:33:28,680 --> 00:33:30,175
Don't forget the cheese.

768
00:33:30,200 --> 00:33:32,535
I have one more to go.

769
00:33:32,560 --> 00:33:34,175
These look quite stuffed.

770
00:33:34,200 --> 00:33:37,055
I wish that we'd had, like,
quantities. Oh, well.

771
00:33:37,080 --> 00:33:39,895
Just trying to make the board
look pretty. It's a bit fiddly.

772
00:33:39,920 --> 00:33:42,175
It's the best way I can think
to use an avocado.

773
00:33:44,640 --> 00:33:46,895
Well, that's, erm, small.

774
00:33:46,920 --> 00:33:50,175
Bakers, your time is up.

775
00:33:50,200 --> 00:33:52,815
Bring your tacos down to the table

776
00:33:52,840 --> 00:33:55,095
and place them in front
of your photograph.

777
00:33:56,360 --> 00:33:58,855
Wow.

778
00:33:58,880 --> 00:34:01,215
I wish I could try one.

779
00:34:01,240 --> 00:34:04,535
I go there,
and then thingy can go there.

780
00:34:09,280 --> 00:34:11,615
Paul and Prue are looking for
eight thin tortillas

781
00:34:11,640 --> 00:34:15,335
topped with perfectly marinated
steak, spicy refried beans,

782
00:34:15,360 --> 00:34:17,895
pico de gallo,
and a tangy guacamole.

783
00:34:20,200 --> 00:34:23,095
There's a bit of a difference in
thickness, isn't there, and size?

784
00:34:23,120 --> 00:34:27,615
It's so tempting to put too much
filling, isn't it? Yes. It is.

785
00:34:29,000 --> 00:34:30,615
Right, let's start over here.

786
00:34:30,640 --> 00:34:32,375
These are actually quite neat.

787
00:34:32,400 --> 00:34:34,015
They look very nice, don't they?

788
00:34:34,040 --> 00:34:36,895
It's a nice fill, that one, as well.
It's just about right.

789
00:34:36,920 --> 00:34:38,375
Have to have a big gob, you know.

790
00:34:38,400 --> 00:34:39,655
I know.

791
00:34:39,680 --> 00:34:42,455
Cos you really want to get it all in
at once, don't you?

792
00:34:44,120 --> 00:34:45,095
Hmm.

793
00:34:47,680 --> 00:34:49,975
That's pretty good, actually.
It's balanced well.

794
00:34:50,000 --> 00:34:51,135
The heating is about right.

795
00:34:51,160 --> 00:34:54,535
And I love the fact that the meat
is nice and rare. Yeah, and the...

796
00:34:54,560 --> 00:34:56,935
There's a bit of colour on this.
There's no need for colour.

797
00:34:56,960 --> 00:34:58,695
There is a bit of darkness
in some of these,

798
00:34:58,720 --> 00:35:00,335
but the majority of them
are all right.

799
00:35:00,360 --> 00:35:01,535
Yeah, I think it's lovely.

800
00:35:01,560 --> 00:35:02,895
OK, moving on to number two.

801
00:35:02,920 --> 00:35:04,375
These look a bit dry. See the crack?

802
00:35:04,400 --> 00:35:05,815
They look a bit crisp.

803
00:35:05,840 --> 00:35:08,655
It's been overcooked, or there isn't
enough water in there.

804
00:35:08,680 --> 00:35:09,855
Let's taste it.

805
00:35:11,480 --> 00:35:12,815
Mm, that is good.

806
00:35:12,840 --> 00:35:15,175
The steak is spot on.
The filling's OK.

807
00:35:15,200 --> 00:35:16,775
I would say there's slightly
too much onion

808
00:35:16,800 --> 00:35:20,055
and slightly too much chilli, but...
Mm. ..everything else is wonderful.

809
00:35:20,080 --> 00:35:22,335
OK, moving on. Now, these...

810
00:35:22,360 --> 00:35:24,375
That's a little too full, isn't it?

811
00:35:24,400 --> 00:35:26,695
Yeah. For the size of them.

812
00:35:26,720 --> 00:35:29,375
They're a little bit thick as well,
actually. They're very small.

813
00:35:31,440 --> 00:35:34,895
I'm getting slightly over-seasoned.
Bit salty.

814
00:35:34,920 --> 00:35:37,735
I'll tell you where there's too much
salt. It's actually in the taco.

815
00:35:37,760 --> 00:35:39,375
They're a little bit dry.

816
00:35:39,400 --> 00:35:41,735
You wouldn't expect them
to be that dry.

817
00:35:41,760 --> 00:35:43,735
Moving on, you see the feathering
round the outside?

818
00:35:43,760 --> 00:35:46,415
They should be beautifully round,
but they're all over the place.

819
00:35:46,440 --> 00:35:48,015
This is quite a dry one as well.

820
00:35:48,040 --> 00:35:49,455
That cow's still mooing.

821
00:35:51,960 --> 00:35:53,935
I like the flavour.
Yeah, I like the flavour.

822
00:35:53,960 --> 00:35:57,375
Right. These look quite pale,
don't they? Almost underdone.

823
00:35:57,400 --> 00:35:59,135
It's also got too much filling,
I think.

824
00:35:59,160 --> 00:36:00,815
I think there is.

825
00:36:00,840 --> 00:36:03,135
Again, quite salty again, isn't it?

826
00:36:03,160 --> 00:36:05,455
It's very well seasoned.
It... Even too much.

827
00:36:05,480 --> 00:36:06,695
I think too much.

828
00:36:06,720 --> 00:36:09,095
Now, these are too small.

829
00:36:09,120 --> 00:36:10,695
That's ridiculously thick!

830
00:36:13,920 --> 00:36:15,815
There isn't as much seasoning
in that one,

831
00:36:15,840 --> 00:36:17,495
but the meat's cooked well.

832
00:36:17,520 --> 00:36:19,255
Moving on...
They look quite thin.

833
00:36:19,280 --> 00:36:21,175
I think they've been cooked
quite nicely.

834
00:36:21,200 --> 00:36:23,695
And I quite like the fact that
that's... But that fits nicely.

835
00:36:23,720 --> 00:36:26,455
Yeah, and there's not too much
in it. Yeah. So...

836
00:36:26,480 --> 00:36:29,695
Taco's good. Meat, tick. Guac, tick.

837
00:36:29,720 --> 00:36:33,295
Ancl the pico's nice as well.
I think it works as a taco. Mm.

838
00:36:33,320 --> 00:36:36,695
Oh, clear. Far too thick.
Far, far too thick.

839
00:36:40,560 --> 00:36:41,855
Too much chilli.

840
00:36:41,880 --> 00:36:44,295
It's too thick. The meat needs to
be cut up much smaller

841
00:36:44,320 --> 00:36:46,575
on something so dainty and small.

842
00:36:46,600 --> 00:36:48,055
OK, this is the right size.

843
00:36:48,080 --> 00:36:50,415
Now, these here are cracked.
See them all cracked there?

844
00:36:50,440 --> 00:36:52,695
Yeah.
They've overdone 'em.

845
00:36:54,600 --> 00:36:57,855
The guacamole's very nice.
The beef's nice and rare.

846
00:36:57,880 --> 00:37:00,535
The flavour's OK, but again,
the taco's overcooked.

847
00:37:00,560 --> 00:37:01,975
Last one.

848
00:37:02,000 --> 00:37:04,335
Now, these are quite little
delicate tortillas.

849
00:37:04,360 --> 00:37:05,775
Yeah, and they're thin.

850
00:37:07,480 --> 00:37:09,975
I think that's a good one.
The guacamole's excellent.

851
00:37:10,000 --> 00:37:11,935
I really like that.
The tacos are nice.

852
00:37:11,960 --> 00:37:14,775
I'm not getting too much chilli.
No. OK.

853
00:37:16,240 --> 00:37:19,935
Prue and Paul will now rank
the tacos from worst to first.

854
00:37:19,960 --> 00:37:22,455
In 10th place,
we have this one.

855
00:37:22,480 --> 00:37:26,135
Carole, not very good.
Very thick, too small.

856
00:37:26,160 --> 00:37:28,975
Ninth spot, we have this one.
Whose is this?

857
00:37:29,000 --> 00:37:32,015
Rebs. Basically over-seasoned,
massively over-seasoned,

858
00:37:32,040 --> 00:37:33,695
and you had too much filling
in there.

859
00:37:33,720 --> 00:37:36,055
In eighth place, we've got this one.

860
00:37:36,080 --> 00:37:39,095
James.
The tacos are just slightly small.

861
00:37:39,120 --> 00:37:40,655
Janusz is seventh,

862
00:37:40,680 --> 00:37:42,135
Abdul is sixth,

863
00:37:42,160 --> 00:37:43,415
Dawn is fifth,

864
00:37:43,440 --> 00:37:44,655
and Kevin is fourth.

865
00:37:44,680 --> 00:37:47,095
So in third spot, we have this one.
Whose is this?

866
00:37:47,120 --> 00:37:49,455
Sandro, actually,
these were pretty good.

867
00:37:49,480 --> 00:37:51,295
Could've clone with being
a little bit neater.

868
00:37:51,320 --> 00:37:55,695
This is number two over here.

869
00:37:55,720 --> 00:38:00,095
Syabira, these were really
delicious, except that they were

870
00:38:00,120 --> 00:38:02,975
a little bit difficult to manage
because they were breaking up.

871
00:38:03,000 --> 00:38:05,695
So in first spot, we have this one.

872
00:38:05,720 --> 00:38:07,215
APPLAUSE

873
00:38:09,960 --> 00:38:12,295
Beautifully filled,
taco was really good,

874
00:38:12,320 --> 00:38:14,215
seasoning was very good as well.
Well clone.

875
00:38:14,240 --> 00:38:15,895
Thank you.

876
00:38:15,920 --> 00:38:18,655
I feel over the moon, honestly,
I feel over the moon.

877
00:38:18,680 --> 00:38:20,135
I didn't expect it.

878
00:38:20,160 --> 00:38:23,335
Second for the taco. Yes!

879
00:38:23,360 --> 00:38:26,335
I'm pretty chuffed with myself
for my performance today.

880
00:38:26,360 --> 00:38:28,255
Sol came in eighth
in the Technical,

881
00:38:28,280 --> 00:38:31,375
which is better than I thought,
but worse than I would hope.

882
00:38:33,440 --> 00:38:34,775
SHE SIGHS

883
00:38:34,800 --> 00:38:36,735
I'm a little bit disappointed
in the result.

884
00:38:36,760 --> 00:38:38,335
The pressure is on for tomorrow now.

885
00:38:38,360 --> 00:38:41,815
If I don't do well tomorrow,
I'll be packing my suitcase.

886
00:38:51,800 --> 00:38:54,135
Only the Showstopper Challenge
remains

887
00:38:54,160 --> 00:38:56,975
before Paul and Prue decide
who will be leaving the tent

888
00:38:57,000 --> 00:38:59,295
and who has scooped Star Baker.

889
00:38:59,320 --> 00:39:01,655
Hello, bakers.
Welcome back to the tent.

890
00:39:01,680 --> 00:39:04,255
Now, for your Mexican
Showstopper Challenge,

891
00:39:04,280 --> 00:39:08,935
the judges would like you to create
your own take on the popular

892
00:39:08,960 --> 00:39:10,415
tres leches cake.

893
00:39:10,440 --> 00:39:13,535
Now, tres leches obviously refers to
the three milks

894
00:39:13,560 --> 00:39:17,935
that are traditionally used to soak
the sponge once it's baked.

895
00:39:17,960 --> 00:39:20,295
You can use any combination
of flavours you like,

896
00:39:20,320 --> 00:39:23,735
but your cake must consist of
at least four layers

897
00:39:23,760 --> 00:39:25,415
of milk-soaked sponge.

898
00:39:25,440 --> 00:39:28,455
Your tres leches cake
need to be bold, delicious,

899
00:39:28,480 --> 00:39:30,215
and inspired by Mexico.

900
00:39:30,240 --> 00:39:31,735
You have four hours.

901
00:39:31,760 --> 00:39:33,615
On your marks.
Get set.

902
00:39:33,640 --> 00:39:35,015
Bake.

903
00:39:38,040 --> 00:39:39,495
I love a tres leches.

904
00:39:39,520 --> 00:39:42,415
My favourite thing about it is that
it's full of moisture.

905
00:39:42,440 --> 00:39:46,215
A tres leches cake basically means
three milk cake.

906
00:39:46,240 --> 00:39:49,895
Evaporated milk,
condensed milk, and double cream.

907
00:39:49,920 --> 00:39:52,255
I never try tres leches
cake before.

908
00:39:52,280 --> 00:39:54,615
Put all these milks together,
make a syrup of it,

909
00:39:54,640 --> 00:39:58,295
make lots of holes in the cake,
and pour the syrup all over.

910
00:39:58,320 --> 00:40:02,695
Ancl that soaks in and allows the
cake to really moisten up.

911
00:40:02,720 --> 00:40:05,495
What it mustn't do is to
so sog up the cake

912
00:40:05,520 --> 00:40:07,375
that the milks are running
out of the bottom.

913
00:40:07,400 --> 00:40:10,975
So it's going to have to be layers
of moist cake one on top of another.

914
00:40:11,000 --> 00:40:12,575
This is tricky.

915
00:40:12,600 --> 00:40:15,815
The difficulty we're all
going to face is the soak.

916
00:40:15,840 --> 00:40:18,415
Because the cakes are so moist,
when they lift the cake,

917
00:40:18,440 --> 00:40:19,855
it could fall apart.

918
00:40:19,880 --> 00:40:22,455
If it's too soaked structurally,
it might break,

919
00:40:22,480 --> 00:40:25,575
and if it's not enough soak,
then is it really tres leches?

920
00:40:25,600 --> 00:40:27,335
It's a fine balance over there.

921
00:40:27,360 --> 00:40:29,935
Obviously we want high decoration,
it's a Showstopper,

922
00:40:29,960 --> 00:40:31,935
and they do have four hours
to complete it.

923
00:40:31,960 --> 00:40:35,735
I mean, a Mexican cake above all
looks fantastic.

924
00:40:35,760 --> 00:40:38,415
It's one of my favourite cakes.
It's beautiful.

925
00:40:40,720 --> 00:40:43,335
Sandro, good morning. Good morning.
Good morning, Sandro.

926
00:40:43,360 --> 00:40:45,615
Tell us about your tres leches cake.

927
00:40:45,640 --> 00:40:48,095
It's a fiesta kind of cake.

928
00:40:48,120 --> 00:40:51,895
So I'm going to have
a big moustache in the middle,

929
00:40:51,920 --> 00:40:54,415
and at the bottom going around,
you have iced biscuits.

930
00:40:54,440 --> 00:40:57,135
Enveloped in a decorative
white chocolate collar,

931
00:40:57,160 --> 00:41:00,335
Sandro's cakes include a chilli
chocolate coffee sponge

932
00:41:00,360 --> 00:41:02,255
with Irish cream soak,

933
00:41:02,280 --> 00:41:06,735
and a spiced chocolate sponge
with coffee and cherry brandy soak.

934
00:41:06,760 --> 00:41:08,095
That sounds amazing.

935
00:41:08,120 --> 00:41:09,295
It did taste nice.
Yeah.

936
00:41:09,320 --> 00:41:10,855
It was very adult type.

937
00:41:10,880 --> 00:41:13,415
Yeah, well, chocolate, coffee,
chilli.

938
00:41:13,440 --> 00:41:16,655
Yeah. It's got like, four, teaspoons
of chilli flakes, so...

939
00:41:16,680 --> 00:41:19,015
Interesting. Thank you very much.
Thanks, Sandro.

940
00:41:19,040 --> 00:41:21,695
I did get a bit of a face when I
said, "There's four teaspoons

941
00:41:21,720 --> 00:41:25,575
"of chilli," so I'm hoping that's
not going to be overpowering.

942
00:41:25,600 --> 00:41:27,935
Sandra's not the only baker
in the party mood.

943
00:41:27,960 --> 00:41:29,495
Morning, Maxy.
Good morning.

944
00:41:29,520 --> 00:41:31,495
Tell us all about your
tres leches cake.

945
00:41:31,520 --> 00:41:33,815
Cake is called coco flower fiesta,

946
00:41:33,840 --> 00:41:36,375
so I'm making a chocolate tres
leches cake

947
00:41:36,400 --> 00:41:38,095
filled with strawberries and cream,

948
00:41:38,120 --> 00:41:40,455
and the outside will be decorated
with flowers.

949
00:41:40,480 --> 00:41:43,535
Maxy's chocolate sponge will have
a tres leches vanilla soak,

950
00:41:43,560 --> 00:41:46,495
layers of strawberries,
Italian meringue butter cream,

951
00:41:46,520 --> 00:41:48,015
and cinnamon vanilla cream.

952
00:41:48,040 --> 00:41:49,415
Going to be so rich.
Very rich.

953
00:41:49,440 --> 00:41:50,895
It's going to be SO rich!

954
00:41:50,920 --> 00:41:52,535
Is it still nice and light, though?

955
00:41:54,280 --> 00:41:55,735
Er, I hope so.

956
00:41:55,760 --> 00:41:57,135
Well, good luck, Maxy.

957
00:41:59,680 --> 00:42:01,975
Abdul is also opting
for a celebration,

958
00:42:02,000 --> 00:42:03,695
one with a uniquely Mexican vibe.

959
00:42:03,720 --> 00:42:05,575
The theme is Day Of The Dead,

960
00:42:05,600 --> 00:42:08,055
so I'm making
white chocolate skulls.

961
00:42:08,080 --> 00:42:09,455
Love Day Of The Dead.

962
00:42:09,480 --> 00:42:11,375
Glad someone's doing
Day Of The Dead.

963
00:42:11,400 --> 00:42:14,415
Abdul's cake will be soaked
in passion fruit and coconut

964
00:42:14,440 --> 00:42:16,735
tres leches, have lime curd filling,

965
00:42:16,760 --> 00:42:19,415
and be adorned with
white chocolate sugar skulls.

966
00:42:19,440 --> 00:42:22,095
It's Day Of The Dead - do you want
me to get you some poison?

967
00:42:22,120 --> 00:42:25,695
I think on the Day Of The Dead,
you actually hon our the people

968
00:42:25,720 --> 00:42:28,335
who have passed away,
rather than make more people.

969
00:42:28,360 --> 00:42:29,375
Make them pass.
Yes.

970
00:42:29,400 --> 00:42:31,735
Oh, OK all right.
I think that's the concept, yeah.

971
00:42:31,760 --> 00:42:32,975
Noted. Noted.
Yeah.

972
00:42:34,920 --> 00:42:37,575
The bakers may use
any sponge they choose...

973
00:42:37,600 --> 00:42:41,375
Angel cake. It's a fat less cake.

974
00:42:41,400 --> 00:42:43,695
I'm doing a whisked sponge.

975
00:42:43,720 --> 00:42:46,575
...and Syabira's opted for
the unconventional.

976
00:42:46,600 --> 00:42:49,215
I am making sweetcorn sponge.

977
00:42:49,240 --> 00:42:53,055
Explain. It's a sponge that I
put a little bit of sweetcorn in.

978
00:42:53,080 --> 00:42:55,815
Why would you want that in a cake?

979
00:42:55,840 --> 00:42:57,775
I like the idea of it.

980
00:42:57,800 --> 00:43:00,895
Well, it's very Mexican,
and it might work.

981
00:43:00,920 --> 00:43:04,895
Syabira's sweetcorn sponge will be
soaked with a sweetcorn tres leches,

982
00:43:04,920 --> 00:43:06,415
filled with creamed corn

983
00:43:06,440 --> 00:43:09,015
and cinnamon flavoured
cream cheese icing.

984
00:43:09,040 --> 00:43:11,375
Certainly want to celebrate
the taste of sweetcorn,

985
00:43:11,400 --> 00:43:13,895
which is actually quite difficult
to bring through considering

986
00:43:13,920 --> 00:43:16,215
it's going to be fighting with
other flavours as well.

987
00:43:16,240 --> 00:43:18,095
I love sweetcorn, by the way.

988
00:43:18,120 --> 00:43:20,455
Don't look so stressed.
This sounds good.

989
00:43:20,480 --> 00:43:22,775
Thanks, Syabira.
I hope it works.

990
00:43:22,800 --> 00:43:24,215
You're off your maracas.

991
00:43:27,320 --> 00:43:30,775
I tried to hit the brief, getting in
as much Mexican flavour as I can.

992
00:43:30,800 --> 00:43:32,575
Going to bring good vibes,
good energy.

993
00:43:32,600 --> 00:43:34,935
Going to go OK today.
I'm not going home.

994
00:43:34,960 --> 00:43:37,335
After another set
of poor performances,

995
00:43:37,360 --> 00:43:39,855
Rebs is determined
to deliver a winner.

996
00:43:39,880 --> 00:43:43,855
Sol am doing a tiramisu
tres leches wedding cake.

997
00:43:43,880 --> 00:43:46,215
So it's a wedding cake
to symbolise the marriage

998
00:43:46,240 --> 00:43:48,775
between an Italian classic
and Mexican flavours.

999
00:43:48,800 --> 00:43:51,815
OK.
OK.

1000
00:43:51,840 --> 00:43:54,575
Swapping Italian masala wine
for Mexican,

1001
00:43:54,600 --> 00:43:57,495
Rebs' cake will get
a coffee tres leches soak

1002
00:43:57,520 --> 00:44:01,895
and a trio of fillings, including
a chilli chocolate ganache.

1003
00:44:01,920 --> 00:44:03,695
It's all about marketing,
you see, branding.

1004
00:44:03,720 --> 00:44:08,095
If I say, "It's a wedding cake,"
then it's allowed to be more simple.

1005
00:44:08,120 --> 00:44:11,055
The judges have asked for
a minimum of four layers of sponge.

1006
00:44:11,080 --> 00:44:12,335
I think it was quite mean,

1007
00:44:12,360 --> 00:44:14,775
cos, like, tres leches sponge
is not for stacking.

1008
00:44:14,800 --> 00:44:18,815
Despite this, Kevin is undertaking
a vast geometric construction.

1009
00:44:18,840 --> 00:44:21,975
My tres leches sponge will be soaked
in coffee milk,

1010
00:44:22,000 --> 00:44:25,255
and I'll be building it
in four square tins

1011
00:44:25,280 --> 00:44:27,215
to make an Aztec pyramid temple.

1012
00:44:27,240 --> 00:44:29,215
Mayan or Aztec?

1013
00:44:29,240 --> 00:44:32,495
Well, there's a bit of overlap,
really, isn't there?

1014
00:44:32,520 --> 00:44:34,815
Kevin's central American style
pyramid

1015
00:44:34,840 --> 00:44:37,215
will have a coffee tres leches soak,

1016
00:44:37,240 --> 00:44:39,575
be filled with hazelnut
praline cream,

1017
00:44:39,600 --> 00:44:42,775
and coated with a chocolate ganache
that comes with a kick.

1018
00:44:42,800 --> 00:44:45,095
Got some chilli in the ganache.

1019
00:44:45,120 --> 00:44:46,215
Hopefully not too much.

1020
00:44:46,240 --> 00:44:49,055
I don't want the judges to feel like
they're eating electricity.

1021
00:44:49,080 --> 00:44:51,375
I'd like you to take
their heads off.

1022
00:44:51,400 --> 00:44:53,055
I would like to not go home.

1023
00:44:53,080 --> 00:44:55,015
OK, well, let's meet in the middle.

1024
00:44:56,840 --> 00:45:00,095
To make a four-tier cake
requires vast amounts

1025
00:45:00,120 --> 00:45:02,135
of smooth well-mixed batter...

1026
00:45:02,160 --> 00:45:04,815
I think the batter actually looks
quite good.

1027
00:45:04,840 --> 00:45:06,655
Like, it looks quite light
and fluffy.

1028
00:45:06,680 --> 00:45:10,415
...and multiple tins that somehow
need to be squeezed in the oven.

1029
00:45:10,440 --> 00:45:12,735
I'm trying to get them all in
at the same time.

1030
00:45:12,760 --> 00:45:15,055
There you go, sponge is going in.

1031
00:45:15,080 --> 00:45:18,055
30 minutes in the oven,
and hopefully they will be baked.

1032
00:45:18,080 --> 00:45:19,695
Bake beautifully.

1033
00:45:19,720 --> 00:45:24,055
So these are going in now. Lovely.

1034
00:45:24,080 --> 00:45:26,535
Just making the milk soak now.

1035
00:45:26,560 --> 00:45:28,535
The bakers can now create

1036
00:45:28,560 --> 00:45:32,215
what is the key to
a good tres leches cake.

1037
00:45:32,240 --> 00:45:34,535
Whipping cream, evaporated milk,
coconut.

1038
00:45:34,560 --> 00:45:37,695
I'm using 300ml of double cream.

1039
00:45:37,720 --> 00:45:41,015
Same for the evaporated milk
and condensed milk.

1040
00:45:41,040 --> 00:45:43,935
I'm putting some
Mexican coffee liqueur.

1041
00:45:43,960 --> 00:45:46,415
Ancl now some tequila.

1042
00:45:46,440 --> 00:45:49,295
Determined to celebrate
Mexican flavours...

1043
00:45:49,320 --> 00:45:54,655
Chocolate, coffee, little bit of
chilli in it, orange, lime.

1044
00:45:54,680 --> 00:45:57,735
...Carole's cake will include
more than a few.

1045
00:45:57,760 --> 00:45:59,415
Bit of a mixture, really.

1046
00:45:59,440 --> 00:46:02,415
Carole's chocolate cake will get
a coffee liqueur soak,

1047
00:46:02,440 --> 00:46:05,695
lemon and orange butter creams,
be surrounded by a chocolate collar,

1048
00:46:05,720 --> 00:46:09,775
and come topped with chocolate
flowers and hazelnut caramel spikes.

1049
00:46:09,800 --> 00:46:12,095
Are we playing into your strengths
here, Carole?

1050
00:46:12,120 --> 00:46:13,735
I do like decorating cakes.

1051
00:46:13,760 --> 00:46:15,735
So the idea of the collar
sounds good.

1052
00:46:15,760 --> 00:46:18,855
Yeah. Hope you get it all finished
on time. Yeah.

1053
00:46:18,880 --> 00:46:21,975
The coffee and chocolate combo
is proving popular.

1054
00:46:22,000 --> 00:46:23,495
I've got coffee in here,

1055
00:46:23,520 --> 00:46:26,295
and I've got a dark chocolate
feuilletine layer

1056
00:46:26,320 --> 00:46:30,695
and that just gives it, a bit of
crunch in this very wet thing.

1057
00:46:30,720 --> 00:46:34,135
Dawn's sponges will be soaked
with vanilla flavoured tres leches,

1058
00:46:34,160 --> 00:46:36,975
filled with a coffee creme
mousseline, and topped with

1059
00:46:37,000 --> 00:46:40,575
a bunch of choux buns
filled with an amaretto creme pat.

1060
00:46:40,600 --> 00:46:43,935
So there's some booze in
the profiteroles if you want it.

1061
00:46:43,960 --> 00:46:47,415
I've decided to celebrate,
er, fruits of Mexico.

1062
00:46:47,440 --> 00:46:51,255
Rather than booze, janusz
is choosing the healthy option.

1063
00:46:51,280 --> 00:46:54,255
I'm going to use a tiny bit of
lemon, dragon fruit,

1064
00:46:54,280 --> 00:46:57,895
passion fruit, guava,
and I've got mango in the freezer.

1065
00:46:57,920 --> 00:47:00,255
I knew I'm missing one.

1066
00:47:00,280 --> 00:47:04,655
His dragon fruit cake will have
a guava and coconut milk soak,

1067
00:47:04,680 --> 00:47:07,895
mango cream and dragon fruit,
and passion fruit curd.

1068
00:47:07,920 --> 00:47:10,375
I think your whole idea
of this cake sounds amazing.

1069
00:47:10,400 --> 00:47:12,855
It's challenging for yourself,
which is good.

1070
00:47:12,880 --> 00:47:15,615
I mean, you've been Star Baker
a couple of times now.

1071
00:47:15,640 --> 00:47:17,375
Love the idea.
Thank you so much.

1072
00:47:17,400 --> 00:47:20,375
Always something interesting
going on with you.

1073
00:47:21,600 --> 00:47:22,855
Soak completed.

1074
00:47:22,880 --> 00:47:24,295
In addition to their soak,

1075
00:47:24,320 --> 00:47:27,855
the bakers must create fillings that
balance the sweet rich sponge...

1076
00:47:27,880 --> 00:47:29,575
Coconut dacquoise.

1077
00:47:29,600 --> 00:47:33,495
...and a number of them are risking
a powerful Mexican flavour.

1078
00:47:33,520 --> 00:47:36,015
I've already put one teaspoon
of chilli powder

1079
00:47:36,040 --> 00:47:38,735
and one teaspoon of
the chilli fakes.

1080
00:47:38,760 --> 00:47:41,055
Need to add the chilli in.

1081
00:47:41,080 --> 00:47:43,015
I don't want the judges
to be choking on it,

1082
00:47:43,040 --> 00:47:46,455
but I don't want them to say,
"Oh, can't really get the" chilli.

1083
00:47:46,480 --> 00:47:47,855
Some bird's eye chillies.

1084
00:47:49,720 --> 00:47:53,095
Oh, flipping hell, that's strong.

1085
00:47:53,120 --> 00:47:55,375
Also embracing chilli...

1086
00:47:55,400 --> 00:47:57,855
Doesn't this look delightful?

1087
00:47:57,880 --> 00:48:00,735
...after a poor showing in
the challenges so far,

1088
00:48:00,760 --> 00:48:04,335
James aims to make up ground
with multiple elements.

1089
00:48:04,360 --> 00:48:07,495
It's a chocolate chilli
and lime tres leches cake,

1090
00:48:07,520 --> 00:48:10,415
and the top tier is going to be
a fraisier tart.

1091
00:48:10,440 --> 00:48:12,215
Ancl then to neaten up
around the outside,

1092
00:48:12,240 --> 00:48:13,815
I have a white chocolate collar.

1093
00:48:13,840 --> 00:48:16,335
Going all out, James' lemon
and lime sponges

1094
00:48:16,360 --> 00:48:18,695
will have a vanilla
tres leches soak,

1095
00:48:18,720 --> 00:48:22,215
Dulce de leche lime curd,
and creme diplomat fillings.

1096
00:48:22,240 --> 00:48:24,775
The cake will be coated in
chilli chocolate ganache

1097
00:48:24,800 --> 00:48:28,215
and be topped with a strawberry
fraisier tart and cookies.

1098
00:48:28,240 --> 00:48:30,735
James, you have got a lot to do.
It's a lot of work.

1099
00:48:30,760 --> 00:48:32,455
There is quite a lot
for four hours.

1100
00:48:32,480 --> 00:48:35,335
That's a huge task,
but if you pull it off...

1101
00:48:35,360 --> 00:48:38,255
I think I need to this week.
It's not been my week so far.

1102
00:48:39,880 --> 00:48:41,455
Bakers, you're halfway through.

1103
00:48:43,200 --> 00:48:44,895
I reckon that's cooked.

1104
00:48:44,920 --> 00:48:46,215
We're looking all right.

1105
00:48:46,240 --> 00:48:47,975
With sponges out the oven...

1106
00:48:49,640 --> 00:48:51,935
...getting the soak in is critical.

1107
00:48:51,960 --> 00:48:53,655
As usual, I'm going to
cut the tops off.

1108
00:48:53,680 --> 00:48:56,015
I'm the queen of cutting the tops
off from the cakes.

1109
00:48:56,040 --> 00:49:00,095
Going to prick the tops of them
and get some lovely milk into them.

1110
00:49:00,120 --> 00:49:05,015
To ensure each bite is decadently
moist needs liberal soaking.

1111
00:49:05,040 --> 00:49:08,175
You need to get it wet enough
that it's, like, soaked,

1112
00:49:08,200 --> 00:49:10,495
but not wet enough that
it's going to, like, ooze.

1113
00:49:10,520 --> 00:49:11,575
But overdo it...

1114
00:49:11,600 --> 00:49:13,455
That's a lot of soak gone in there.

1115
00:49:13,480 --> 00:49:16,575
...and the sponges will be
impossible to assemble...

1116
00:49:16,600 --> 00:49:19,455
What you don't want is it
to be really saturated,

1117
00:49:19,480 --> 00:49:21,175
or the whole cake'll collapse.

1118
00:49:21,200 --> 00:49:22,735
...while scrimping on the soak

1119
00:49:22,760 --> 00:49:25,175
means the sponge will be dry
and unpleasant.

1120
00:49:25,200 --> 00:49:27,255
I've used 500ml for my one.

1121
00:49:27,280 --> 00:49:29,255
It was actually
more than enough now,

1122
00:49:29,280 --> 00:49:31,015
because they are drinking
quite quickly.

1123
00:49:31,040 --> 00:49:35,415
Trouble is, with an angel cake,
it's not brilliant at soaking in.

1124
00:49:35,440 --> 00:49:38,335
I'm just going to pop it in
the fridge for a little while.

1125
00:49:38,360 --> 00:49:41,015
As soaked sponges go in to set,

1126
00:49:41,040 --> 00:49:44,135
the bakers turn their attention
to coating their cakes.

1127
00:49:44,160 --> 00:49:46,455
Lime butter icing.

1128
00:49:46,480 --> 00:49:49,135
Sugar, sugar, sugar, sugar, sugar.
392.

1129
00:49:49,160 --> 00:49:52,055
SHE GASPS
It's 392, innit? You daft cow.

1130
00:49:52,080 --> 00:49:54,575
Ancl now I'm making
an Italian meringue butter cream.

1131
00:49:54,600 --> 00:49:58,615
Just putting the custard into my
German butter cream.

1132
00:49:58,640 --> 00:50:01,895
It's really delicious.
Not as sweet as normal butter cream.

1133
00:50:03,840 --> 00:50:07,935
Oh, wait. Oh, that'll be burnt.

1134
00:50:07,960 --> 00:50:10,335
My Italian butter cream meringue,
it looks a bit split,

1135
00:50:10,360 --> 00:50:14,735
so I'm trying to whisk it
to see if it helps. We'll see.

1136
00:50:14,760 --> 00:50:17,375
Just missed my, uh,
caramel burning quite severely.

1137
00:50:17,400 --> 00:50:19,855
I-I saw it and I smelt it.

1138
00:50:19,880 --> 00:50:22,215
As ever the judges are expecting
the cakes

1139
00:50:22,240 --> 00:50:25,735
to not only be delicious
but visually spectacular.

1140
00:50:25,760 --> 00:50:28,455
Going to melt down some chocolate
and that's going to be

1141
00:50:28,480 --> 00:50:31,175
a medallion on top of the temple.

1142
00:50:31,200 --> 00:50:33,975
It's a temple to chocolate,
made out of chocolate.

1143
00:50:34,000 --> 00:50:36,535
They're tiny baby choux.

1144
00:50:36,560 --> 00:50:40,095
Trouble is if they're too small,
you can't fill them very easily.

1145
00:50:40,120 --> 00:50:42,455
My cake itself is called
Day of the Dead.

1146
00:50:42,480 --> 00:50:45,295
I'm now melting my white
chocolate to make my skulls.

1147
00:50:45,320 --> 00:50:47,735
It's over-rated being dead,
I'll tell you that much.

1148
00:50:47,760 --> 00:50:49,295
I've been dead for 13 years now.

1149
00:50:49,320 --> 00:50:53,055
Paul has to break me out
the cemetery before every show.

1150
00:50:53,080 --> 00:50:55,895
Prue puts clothes on me.
Prue puts clothes on you?

1151
00:50:55,920 --> 00:50:58,215
Prue dresses me like a dolly.

1152
00:50:58,240 --> 00:51:00,575
I'm going to get my curd from
the fridge. All right.

1153
00:51:00,600 --> 00:51:03,255
I won't be here when you come back.
I'll be back in the graveyard.

1154
00:51:03,280 --> 00:51:05,735
All right. I love you.
I love you as well.

1155
00:51:08,120 --> 00:51:11,375
OK, so let me get this straight,
Mexico IS a real place. Yeah.

1156
00:51:11,400 --> 00:51:13,335
How would one get there?

1157
00:51:13,360 --> 00:51:15,015
Oh, it's easy, you just go
like this.

1158
00:51:15,040 --> 00:51:17,335
WHISTLES

1159
00:51:17,360 --> 00:51:19,775
Well, that's all well and good
for him but I can't do that.

1160
00:51:19,800 --> 00:51:20,935
HE SIGHS

1161
00:51:20,960 --> 00:51:23,295
Bakers, you have
one hour left.

1162
00:51:23,320 --> 00:51:25,895
One...
MATT WHISTLES

1163
00:51:25,920 --> 00:51:28,735
We are going to construct.

1164
00:51:28,760 --> 00:51:31,335
It's now the bakers find out
if they have one

1165
00:51:31,360 --> 00:51:34,335
of two very different problems.

1166
00:51:34,360 --> 00:51:35,695
Oh, this is the stressful part.

1167
00:51:35,720 --> 00:51:39,255
If their sponge is too wet,
it's at risk of collapse.

1168
00:51:39,280 --> 00:51:42,895
Cake. Soaked the full way through.
Kind of what I, I hoped for.

1169
00:51:42,920 --> 00:51:45,215
Too dry and it could fail to deliver

1170
00:51:45,240 --> 00:51:48,095
the sumptuous tres leche
eating experience.

1171
00:51:48,120 --> 00:51:50,375
I don't think it's soaked at all.

1172
00:51:52,160 --> 00:51:54,575
And soak. Yeah.

1173
00:51:54,600 --> 00:51:57,495
Ah, it's not centred! Ah!
Knew this would happen,

1174
00:51:57,520 --> 00:51:59,855
but do you know what?
Go hard or go home.

1175
00:51:59,880 --> 00:52:03,815
Oh! I just don't want it
to collapse.

1176
00:52:03,840 --> 00:52:06,455
I doubt this is how the Aztecs
originally built it.

1177
00:52:06,480 --> 00:52:09,175
Urn, I think a lot more engineering
would've gone into it.

1178
00:52:09,200 --> 00:52:12,055
The cake itself, it didn't soak
well. Oh, it's dry.

1179
00:52:12,080 --> 00:52:15,295
Yeah, I'm going to cry.
SHE SNIFFS

1180
00:52:15,320 --> 00:52:19,055
It's gonna be all right.
It's gonna be all right, OK?

1181
00:52:19,080 --> 00:52:22,895
You're going to pull this off. Your
flavours are going to be amazing.

1182
00:52:22,920 --> 00:52:26,055
Building a multi-layered cake
with soaked sponges is

1183
00:52:26,080 --> 00:52:28,495
a construction conundrum.

1184
00:52:28,520 --> 00:52:30,175
I'm using supporting dowels.

1185
00:52:31,200 --> 00:52:32,615
HE GIGGLES

1186
00:52:32,640 --> 00:52:37,735
I think it would be absolute folly
not to dowel and board it.

1187
00:52:37,760 --> 00:52:39,015
Yeah, going to play it safe.

1188
00:52:39,040 --> 00:52:41,655
Make good decisions, Kevin.
Make good choices.

1189
00:52:41,680 --> 00:52:44,135
Oh, dear. Oh BLEEP.

1190
00:52:44,160 --> 00:52:45,935
What's wrong?
I'm trying to deflower.

1191
00:52:45,960 --> 00:52:47,655
I ain't going to get these off
in time.

1192
00:52:47,680 --> 00:52:50,375
If you really concentrate,
you can slow time down.

1193
00:52:50,400 --> 00:52:53,175
OK. All right. This is stressing you
out, this talk, isn't it?

1194
00:52:53,200 --> 00:52:54,255
Oh, look at that.

1195
00:52:54,280 --> 00:52:58,295
I feel like my presence is making
this much, much worse, isn't it?

1196
00:52:58,320 --> 00:52:59,975
My chocolate cake's split at
the bottom

1197
00:53:00,000 --> 00:53:01,615
and now it's leaking everywhere.

1198
00:53:01,640 --> 00:53:04,255
I just don't understand why it's
turned out like this.

1199
00:53:04,280 --> 00:53:06,615
I'm going to try and cover it up
with icing.

1200
00:53:06,640 --> 00:53:09,135
It's very difficult to, like,
get it... Like it's,

1201
00:53:09,160 --> 00:53:11,495
it's, it's not working out
that well.

1202
00:53:11,520 --> 00:53:14,255
Why is it so bulged this side?
Oh, my goodness, I'm going to cry.

1203
00:53:14,280 --> 00:53:17,415
Just got to get the cream on
and then I'll tidy it up.

1204
00:53:17,440 --> 00:53:19,735
It's a mess. Not good.

1205
00:53:19,760 --> 00:53:21,495
I'm so fricking stressed out
right now.

1206
00:53:21,520 --> 00:53:23,135
I love a good drip
because it hides all

1207
00:53:23,160 --> 00:53:26,375
the sides that are ugly.
You can hide everything.

1208
00:53:26,400 --> 00:53:29,575
The cake is not right. The... Argh!

1209
00:53:31,200 --> 00:53:32,655
OK. OK. Chill out.

1210
00:53:32,680 --> 00:53:34,535
Oh, my goodness, this is so BLEEP.

1211
00:53:34,560 --> 00:53:38,175
It's cracked!
This ain't even frickin' working.

1212
00:53:38,200 --> 00:53:41,015
It's holding up well but,
uh, it's a mess.

1213
00:53:41,040 --> 00:53:43,575
This is not how this was supposed
to go. I don't want to go home.

1214
00:53:50,640 --> 00:53:52,055
Bakers...

1215
00:53:52,080 --> 00:53:54,655
...you have...
..15...

1216
00:53:54,680 --> 00:53:56,375
...minutes left.

1217
00:53:56,400 --> 00:53:58,295
Pew! Pew!

1218
00:53:58,320 --> 00:53:59,855
Need to get a wriggle on.

1219
00:53:59,880 --> 00:54:02,575
Oh, uh, did not think this through.

1220
00:54:02,600 --> 00:54:05,135
I mean, a wee bit of piping
will cover up the flaws.

1221
00:54:05,160 --> 00:54:07,375
We're all in a bleeding rush.

1222
00:54:08,760 --> 00:54:12,415
You can do one flick. Go on.
Swap? I'll spin it, yeah. Go on.

1223
00:54:12,440 --> 00:54:15,215
I'm just trying to make it look half
presentable at least.

1224
00:54:15,240 --> 00:54:17,535
Oh, Urgh!

1225
00:54:17,560 --> 00:54:20,255
There's not one bit of milk left in
the bottom of this cake.

1226
00:54:25,760 --> 00:54:27,215
How long more do we have?

1227
00:54:27,240 --> 00:54:31,055
Bakers, you have five minutes left.

1228
00:54:31,080 --> 00:54:32,255
Oh, God!

1229
00:54:36,040 --> 00:54:38,015
I just want something out now.

1230
00:54:41,200 --> 00:54:42,255
Oh!

1231
00:54:46,680 --> 00:54:48,455
Right, let's do the tache.

1232
00:54:55,680 --> 00:54:58,775
# I'll cover the holes... #
With fun piping

1233
00:54:58,800 --> 00:55:01,775
and make it look like
a natural look.

1234
00:55:10,520 --> 00:55:14,855
Bakers, your time is up.

1235
00:55:14,880 --> 00:55:18,775
Please, step away from your
tres leche cakes.

1236
00:55:18,800 --> 00:55:20,215
I'm stepping away.

1237
00:55:22,160 --> 00:55:25,375
It's four hours' bake, you're not
going to make it perfect, will you?

1238
00:55:27,360 --> 00:55:29,655
It's so messy.
I'm literally about to cry.

1239
00:55:29,680 --> 00:55:30,975
BLEEP.

1240
00:55:36,320 --> 00:55:40,175
MATT: The bakers' tres leches cakes
will now face the judgment of Paul

1241
00:55:40,200 --> 00:55:41,735
and Prue.

1242
00:55:46,240 --> 00:55:50,615
Your decoration is so accurate and
beautiful, and piping is so good.

1243
00:55:50,640 --> 00:55:52,575
Thank you.
Let's have a look.

1244
00:55:54,000 --> 00:55:56,535
I think the soak's a bit
dry on a couple of them.

1245
00:55:56,560 --> 00:55:59,015
The top two seem to be wetter than
the bottom. I agree.

1246
00:55:59,040 --> 00:56:00,815
Mm.

1247
00:56:03,120 --> 00:56:06,375
It's such a surprise.
It tastes like sweetcorn.

1248
00:56:09,120 --> 00:56:10,775
It does, yeah.

1249
00:56:10,800 --> 00:56:13,575
I mean, we asked you to be
imaginative. Well, that is

1250
00:56:13,600 --> 00:56:15,895
imaginative. It's not for me.

1251
00:56:15,920 --> 00:56:18,975
My only quarrel is I think it would
have been better not

1252
00:56:19,000 --> 00:56:23,775
to have the lumps of corn in the
cake, because it spoils the texture,

1253
00:56:23,800 --> 00:56:25,735
but it's a really good,
original cake.

1254
00:56:25,760 --> 00:56:28,055
Well clone, Syabira. Thank you.
Thank you.

1255
00:56:33,960 --> 00:56:38,335
I think overall you attempted too
much. None of it's neat enough.

1256
00:56:38,360 --> 00:56:40,855
The Fraser cake needs to be much
neater than that, the collar

1257
00:56:40,880 --> 00:56:44,335
has lost all its shine, the pipework
isn't particularly good.

1258
00:56:44,360 --> 00:56:45,655
I have a few issues with this.

1259
00:56:45,680 --> 00:56:48,895
It is a bit untidy but let's see
what it tastes like.

1260
00:56:50,240 --> 00:56:51,735
MATT: It does look good.

1261
00:56:54,000 --> 00:56:56,295
<i>PRUE'. Mm'.!</i>

1262
00:56:56,320 --> 00:56:58,335
The cake layer is
absolutely delicious.

1263
00:56:58,360 --> 00:57:00,775
I like the flavour of the
Fraser tart, the creaminess,

1264
00:57:00,800 --> 00:57:02,295
the lightness, the sort of vanilla.

1265
00:57:02,320 --> 00:57:04,015
The top sponge is
a little bit tough.

1266
00:57:04,040 --> 00:57:07,215
Much drier than the bottom one.
The bottom layer is the chilli one?

1267
00:57:07,240 --> 00:57:09,535
So I've got like a lime curd
and a creme pat in it.

1268
00:57:13,240 --> 00:57:16,855
The sponge is good but it is
unevenly soaked.

1269
00:57:16,880 --> 00:57:19,575
I like the lime curd and I like the
sponge, but it is messy.

1270
00:57:19,600 --> 00:57:20,575
Thank you.

1271
00:57:26,480 --> 00:57:28,495
Well, I must say, I love the idea.

1272
00:57:28,520 --> 00:57:30,455
I think it's a little rough
and ready.

1273
00:57:30,480 --> 00:57:33,215
Some of the milky syrup
is running out,

1274
00:57:33,240 --> 00:57:36,135
which must mean it's quite
well soaked.

1275
00:57:36,160 --> 00:57:37,735
Maybe over soaked.

1276
00:57:37,760 --> 00:57:39,735
I think the design is fantastic,

1277
00:57:39,760 --> 00:57:42,335
and to make it a tres leches cake
is tricky.

1278
00:57:42,360 --> 00:57:45,815
I think you pulled it off all right.
What's that in the bottom?

1279
00:57:45,840 --> 00:57:48,415
Is that just where the milks
haven't soaked in?

1280
00:57:48,440 --> 00:57:51,495
I reckon there's probably a few
parts where it's not soaked in.

1281
00:57:54,280 --> 00:57:57,255
I love the flavour.
It's got a little bit of a kick.

1282
00:57:57,280 --> 00:57:59,775
Quite a kick, it's strong chilli.

1283
00:57:59,800 --> 00:58:03,255
It's quite pungent and the biggest
issue I have is the texture.

1284
00:58:03,280 --> 00:58:05,095
I think you've got flour
lumps in there.

1285
00:58:05,120 --> 00:58:07,375
That's a real pity
because flavour's good.

1286
00:58:13,000 --> 00:58:15,415
We asked for vibrant colour
and we've got it,

1287
00:58:15,440 --> 00:58:16,855
and I love the look of it.

1288
00:58:16,880 --> 00:58:19,935
I think the cake is quite effective,
the colours are strong,

1289
00:58:19,960 --> 00:58:21,655
I like the declaration on the top

1290
00:58:21,680 --> 00:58:23,935
but let's see what it looks like
inside.

1291
00:58:25,280 --> 00:58:27,735
Ooh. Wow.

1292
00:58:32,520 --> 00:58:34,855
The bit of cake I've just got
doesn't seem

1293
00:58:34,880 --> 00:58:36,455
to have been soaked at all.

1294
00:58:36,480 --> 00:58:39,375
Have you got chilli in there?
Yeah, in the ganache.

1295
00:58:39,400 --> 00:58:41,015
Is it too strong?

1296
00:58:41,040 --> 00:58:45,095
Yes! When I first put it in
my mouth I was going, what is that?

1297
00:58:45,120 --> 00:58:47,855
What you've done is added a punch
and a punch and a punch and a punch

1298
00:58:47,880 --> 00:58:49,655
and then destroyed
what it actually was.

1299
00:58:49,680 --> 00:58:52,175
I think your criticism is
too strong.

1300
00:58:52,200 --> 00:58:54,535
I think it's a really
well-made cake.

1301
00:58:54,560 --> 00:58:56,375
I think you've clone a good
job with the look,

1302
00:58:56,400 --> 00:58:59,015
just thought your flavours
are just too much.

1303
00:59:04,720 --> 00:59:08,015
I think it looks lovely. It's quite
cartoon like but highly effective.

1304
00:59:08,040 --> 00:59:11,295
The drips are perfect. I think
it's beautifully executed.

1305
00:59:11,320 --> 00:59:14,375
It's as neat as a pin
and it's very modern looking.

1306
00:59:16,200 --> 00:59:18,135
How about that for colour?

1307
00:59:21,840 --> 00:59:24,615
The cake is quite dense. I think
the sponge is a little bit too dry.

1308
00:59:24,640 --> 00:59:26,295
You could have got more
soak in there,

1309
00:59:26,320 --> 00:59:29,495
but your saving grace is the guava
and the passion fruit.

1310
00:59:29,520 --> 00:59:31,815
I would agree, I think
it looks absolutely wonderful,

1311
00:59:31,840 --> 00:59:34,135
the flavour's fantastic.

1312
00:59:34,160 --> 00:59:37,135
I just think that the cake is
a little too firm.

1313
00:59:42,360 --> 00:59:44,655
I think the skulls work,
clay of the dead celebration.

1314
00:59:44,680 --> 00:59:46,335
It's a little bit wonky.

1315
00:59:47,440 --> 00:59:51,815
I agree it's on the lean
but I think it's an attractive,

1316
00:59:51,840 --> 00:59:55,895
unusual looking cake.
Very even layers.

1317
00:59:55,920 --> 00:59:59,135
The soak has gone through
quite nicely on each.

1318
01:00:02,200 --> 01:00:05,975
The passion fruit and the lime
work really nicely together.

1319
01:00:06,000 --> 01:00:07,375
I think you've clone a decent job.

1320
01:00:13,080 --> 01:00:16,655
Sandro, I absolutely love the look
of it. It is a bit wonky.

1321
01:00:16,680 --> 01:00:19,295
It is wonky on the top which
winds me up a little bit

1322
01:00:19,320 --> 01:00:21,575
but I love the colours.
It looks very good.

1323
01:00:22,840 --> 01:00:26,855
The bottom tier
is a chocolate coffee cake.

1324
01:00:26,880 --> 01:00:31,255
The top is a sliced chocolate cake
with spiced chocolate ganache

1325
01:00:31,280 --> 01:00:34,455
and cherry compote. It looks like
a black forest gateaux, actually.

1326
01:00:38,800 --> 01:00:41,255
I know we are always asking
for good strong flavours

1327
01:00:41,280 --> 01:00:43,615
but I think you've
overdone it a bit, Sandro.

1328
01:00:43,640 --> 01:00:46,895
There's too much booze,
too much chilli, too much cherry.

1329
01:00:51,640 --> 01:00:54,015
It's a bit milder, the bottom one,
so it works nicer.

1330
01:00:54,040 --> 01:00:56,935
I think that bottom layer is
absolutely delicious.

1331
01:00:56,960 --> 01:00:59,495
I think it's something
of a little triumph.

1332
01:01:05,560 --> 01:01:10,215
Sol have done a tres leches
wedding cake, a rustic wedding cake.

1333
01:01:10,240 --> 01:01:11,615
It is rustic, you're right.

1334
01:01:11,640 --> 01:01:14,255
You've got a bit of leakage down
there as well.

1335
01:01:20,680 --> 01:01:22,535
That is very boozy.

1336
01:01:22,560 --> 01:01:26,535
You've got chilli in that ganache?
Yeah. Wow!

1337
01:01:26,560 --> 01:01:29,335
It's supposed to be mellowed
by the cream.

1338
01:01:29,360 --> 01:01:30,775
Filling is too much!

1339
01:01:30,800 --> 01:01:33,615
A little less tequila
and quite a lot less chilli.

1340
01:01:33,640 --> 01:01:35,935
You're getting hit
with big, big flavours.

1341
01:01:35,960 --> 01:01:37,255
If you'd held back on that,

1342
01:01:37,280 --> 01:01:39,535
you would have had an all-round
nicer cake.

1343
01:01:45,240 --> 01:01:46,935
I think the overall look is good.

1344
01:01:46,960 --> 01:01:50,015
Your piping work, the way it all
cascades down looks great.

1345
01:01:50,040 --> 01:01:54,975
Yes, I like it, I love the colours.
Cuts nice. Oh, that's interesting.

1346
01:02:01,080 --> 01:02:03,375
I think the butter cream's
got a nice lightness to it

1347
01:02:03,400 --> 01:02:04,775
to go with the richness of the cake.

1348
01:02:04,800 --> 01:02:06,735
The chocolate flavour comes
through nicely,

1349
01:02:06,760 --> 01:02:09,935
so between the two it's quite stark
but it works.

1350
01:02:09,960 --> 01:02:11,895
I think you've clone
a good job, Maxy.

1351
01:02:17,360 --> 01:02:19,815
I think it looks simple and
effective, it's quite elegant,

1352
01:02:19,840 --> 01:02:22,895
let's see what it looks like inside.

1353
01:02:22,920 --> 01:02:24,255
Wow, that's soft.

1354
01:02:32,680 --> 01:02:34,095
That's heaven.

1355
01:02:35,320 --> 01:02:37,695
That flavour is heaven.

1356
01:02:42,640 --> 01:02:46,135
I like the crunch,
I like the soft cake.

1357
01:02:49,560 --> 01:02:54,055
That's good. The sponge is so soft,
coffee levels are perfect.

1358
01:02:54,080 --> 01:02:57,855
Wow. It's really good.
Thank you very much.

1359
01:02:57,880 --> 01:03:00,735
APPLAUSE

1360
01:03:04,200 --> 01:03:06,615
I can't believe that.
Absolutely stunned.

1361
01:03:06,640 --> 01:03:08,375
Everything they said was fair,

1362
01:03:08,400 --> 01:03:11,655
clumps of flour in your cake batter
just isn't acceptable.

1363
01:03:11,680 --> 01:03:13,695
She said it's a triumph.

1364
01:03:13,720 --> 01:03:16,295
Triumph, that's a good word.

1365
01:03:16,320 --> 01:03:20,255
If you were to put a bet on me
I think I'd give myself 7-1.

1366
01:03:20,280 --> 01:03:22,575
My chances ain't very good.

1367
01:03:22,600 --> 01:03:25,215
I think I'm definitely in
the firing line.

1368
01:03:25,240 --> 01:03:28,215
They asked for Mexican and I feel
like it was more of a Mexican't.

1369
01:03:32,560 --> 01:03:34,215
Well,
we didn't get the Mexican weather.

1370
01:03:34,240 --> 01:03:37,655
It's been pretty cold again. But we
had some good Mexican Showstoppers.

1371
01:03:37,680 --> 01:03:39,975
They looked beautiful, didn't
they? They look Mexican.

1372
01:03:40,000 --> 01:03:41,535
There were lots of bright colours.

1373
01:03:41,560 --> 01:03:44,335
There's two people actually that
pulled themselves up quite a bit,

1374
01:03:44,360 --> 01:03:46,855
I think Abdul and Dawn.
Dawn smashed it.

1375
01:03:46,880 --> 01:03:49,855
I think both of them
catapulted themselves up.

1376
01:03:49,880 --> 01:03:52,855
What she was so clever about was she
wasn't overcomplicating anything.

1377
01:03:52,880 --> 01:03:55,335
And then you look at the other
side of the coin, James, I mean,

1378
01:03:55,360 --> 01:03:56,615
what was that about?

1379
01:03:56,640 --> 01:03:59,695
He stretched himself too much,
that cake was not good,

1380
01:03:59,720 --> 01:04:03,655
and the collar was dull, it was
Matt. And it was really clumsy.

1381
01:04:03,680 --> 01:04:04,975
Too many elements.

1382
01:04:05,000 --> 01:04:07,335
Yeah, but I'd say exactly the same
about Carole.

1383
01:04:07,360 --> 01:04:09,655
Ancl coming into today,
Carole was near the bottom.

1384
01:04:09,680 --> 01:04:10,455
For me, she still is.

1385
01:04:10,480 --> 01:04:12,815
I mean, the other person that
was in trouble was Rebs

1386
01:04:12,840 --> 01:04:15,695
and I think she still is in trouble.
Those cakes were far too strong.

1387
01:04:15,720 --> 01:04:18,575
Everything was too strong.
We could get rid of two today.

1388
01:04:18,600 --> 01:04:20,295
There is legitimate reason.

1389
01:04:20,320 --> 01:04:22,815
To be honest
we had three pretty poor

1390
01:04:22,840 --> 01:04:26,295
performances from Carole, Rebs
and James.

1391
01:04:26,320 --> 01:04:28,695
Has Dawn done enough with the
Showstopper

1392
01:04:28,720 --> 01:04:31,055
to be a consideration for
Star Baker?

1393
01:04:31,080 --> 01:04:33,455
Without a shadow of a doubt,
Dawn's pushed herself up.

1394
01:04:33,480 --> 01:04:36,375
I don't think quite in line
with Star Baker. Right.

1395
01:04:36,400 --> 01:04:38,735
I think Maxy is, I think Sandro is.
Yeah. Andjanusz.

1396
01:04:38,760 --> 01:04:41,335
I think you have to putjanusz in
in there as well. janusz is there.

1397
01:04:52,320 --> 01:04:55,975
Hello, bakers. Well clone again
on that showstopper, it was amazing.

1398
01:04:56,000 --> 01:04:59,855
Luckily this week I've got
the fabulous job of announcing

1399
01:04:59,880 --> 01:05:02,855
which one of you has won Star Baker.

1400
01:05:02,880 --> 01:05:07,175
Ancl the person who's Star
Baker this week is...

1401
01:05:11,320 --> 01:05:13,175
Maxy. Yeah!

1402
01:05:19,800 --> 01:05:25,535
I have the less fun job of saying
who's leaving us

1403
01:05:25,560 --> 01:05:28,495
and, yes,
this week it is two bakers.

1404
01:05:29,680 --> 01:05:34,775
So the two bakers who are leaving us
this week are...

1405
01:05:43,200 --> 01:05:44,175
James...

1406
01:05:45,560 --> 01:05:46,535
...and Rebs.

1407
01:05:59,200 --> 01:06:02,935
Honestly, devastated. This
means the world to me. Sorry, Rebs.

1408
01:06:02,960 --> 01:06:06,495
It's hard in this tent.
It's only cake. Poor Rebs.

1409
01:06:06,520 --> 01:06:10,175
Her flavours were just too strong
and too many of them.

1410
01:06:10,200 --> 01:06:12,575
Bake Off's been a fabulous
experience.

1411
01:06:12,600 --> 01:06:14,935
It's just I didn't want it to be
cut this short.

1412
01:06:14,960 --> 01:06:18,255
I'm gutted for James as well.
James is such a fabulous person.

1413
01:06:18,280 --> 01:06:20,295
It's been fun though,
so I don't mind.

1414
01:06:20,320 --> 01:06:24,695
I'm always sad to see any bakers go,
but particularly James.

1415
01:06:24,720 --> 01:06:26,375
If I was to use a fun
metaphor, I think

1416
01:06:26,400 --> 01:06:28,695
I was a plant that's
roots are outgrowing its pot.

1417
01:06:28,720 --> 01:06:30,095
I'm going to really miss you, mate.

1418
01:06:30,120 --> 01:06:31,495
James had a rotten week,

1419
01:06:31,520 --> 01:06:34,175
and his Showstopper was a real
disappointment.

1420
01:06:34,200 --> 01:06:37,095
Oh, I think
I went wrong across the board!

1421
01:06:37,120 --> 01:06:41,015
I think Maxi winning Star Baker for
the second time is well-deserved.

1422
01:06:41,040 --> 01:06:44,175
She was the most consistent over
the three challenges.

1423
01:06:44,200 --> 01:06:47,375
I'm dancing right now!
just keep going, huh?

1424
01:06:47,400 --> 01:06:48,975
This has really given me confidence.

1425
01:06:49,000 --> 01:06:52,975
Honestly, I never thought I'd come
to the tent and get two Star Bakers.

1426
01:06:53,000 --> 01:06:55,335
It's crazy. Next week, we're
halfway through,

1427
01:06:55,360 --> 01:06:59,015
and I think we've got five bakers in
there that are all doing very well.

1428
01:06:59,040 --> 01:07:01,415
There's another three of them
that have to step up now

1429
01:07:01,440 --> 01:07:03,375
and show us what they really can do.

1430
01:07:03,400 --> 01:07:06,255
There's only one way this is going
to go and it's,

1431
01:07:06,280 --> 01:07:07,815
like, harder and harder.

1432
01:07:07,840 --> 01:07:09,135
Next time...

1433
01:07:09,160 --> 01:07:11,735
...the bakers tackle
demanding desserts.

1434
01:07:11,760 --> 01:07:15,255
You know "desserts" backwards
is "stressed". And I am.

1435
01:07:15,280 --> 01:07:19,255
From steam signature... Oh, my God.

1436
01:07:19,280 --> 01:07:21,575
...that has our bakers hot under
the collar.

1437
01:07:21,600 --> 01:07:25,335
Oh, what a disaster. A Technical...

1438
01:07:25,360 --> 01:07:27,655
Have you seen the method, guys?

1439
01:07:27,680 --> 01:07:32,695
...with no recipe. Come on! And
a magnificent mousse Showstopper...

1440
01:07:32,720 --> 01:07:36,175
To be able to put that design
together with mousse is impressive.

1441
01:07:36,200 --> 01:07:40,535
...that will serve one baker...
Oh! It's moved.

1442
01:07:40,560 --> 01:07:42,055
...their just deserts.

1443
01:07:42,080 --> 01:07:44,335
Mine looks like a car crash.

1444
01:07:44,360 --> 01:07:46,375
Are you a Star Baker in the making?

1445
01:07:46,400 --> 01:07:50,695
If you'd like to apply for the next
series of Bake Off, visit...

1446
01:07:55,720 --> 01:07:58,775
Subtitles by Red Bee Media