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0:00
I'm Prue Leith, and I'm Paul Hollywood, and we're here to answer your baking questions that you've sent in from Twitter.
0:05
This is baking support.
0:12
First up, BluStarsky: I can't believe I didn't know about this.
0:16
What are you looking for when you knock on the bread?
0:20
Do you know if you look at that, I'm not sure whether you can.
0:22
I mean, it's a baguette, but if I get the bottom, yeah, it sounds like it's hollow.
0:26
Hollow means it's got air inside.
0:28
It's got air inside, it's more open.
0:30
If it's open, it's a good bread.
0:32
Colleen, why is my pie crust always soggy?
0:40
It's a great question, what have you got?
0:36
It's a proper American pie.
0:44
If you've got a soggy crust, it comes down to the liquid that's inside.
0:47
You need to evaporate some of that liquid out or don't put as much liquid inside.
0:53
If you've got apples, cook out your apples slightly to evaporate some of that liquid so by the time you've got your topping on, it doesn't soak into the middle and end up with a just a hideous soggy milk that's quite dense.
1:10
I've never seen any of the light there, wow.
1:12
Oh, you know another trick, if you're putting a wet mixture in like um, stewed apples or plums or something, is if you put a bit of semolina, a thin layer of semolina or polenta in the bottom, it'll soak up some of the juices and it makes a tremendous difference.
1:27
And also vent, vent your pastry so it allows that steam.
1:31
He means make a hole in the top.
1:35
I think the Americans will know what venting is.
1:40
Or it could be hyperventilating, that's true.
1:38
Yeah, put a hole in the top.
1:38
I want to see it.
1:46
It'll be fine.
1:46
From Trulli Croissant: How do they get so flaky?
1:46
Well, it's all about lamination.
1:46
So it's about chilling the dough and the butter each time you put you do a fold, so you need to do turns of butter and down butter a dough.
1:51
So you start off with basically a pizza dough, butter covering two-thirds of it.
1:59
Fold that over so you end up with dough, but Adobe today, you then put that in the fridge, chill down the butter again so it goes hard, roll that out, fold it again, and that's called the turn.
2:09
You need to do that at least three times, every time you fold it it breaks the butter up so it looks like a marble by the time you've finished it.
2:16
You need to roll it down to about five millimeters and then cut them into triangles, roll them up and you have a beautiful croissant.
2:26
You know, I've got a croissant here and let's have a look at this inside.
2:26
That's nice and flaky.
2:26
Yeah, there's lamination in the flake.
2:26
It means layers and layers.
2:26
But the fact is, you need to read a recipe about how puff pastry is made and then you will understand.
2:26
Faye, my cookies are never gooey, they always go flat and hard and spread away too much on the tray.
2:26
What's the secret?
2:26
The mix is probably far, far too wet.
2:26
If it's floating that much, you need a little bit more flour in there just to bring the mixture together, and a good little secret is when you're doing cookies, make a little indent when it's on the tray and pop a little bit of chocolate in the middle and then just seal it up, but with that extra bit of chocolate on there, so when you break it open, the gooeyness, the chocolate will just fall out and it's delicious.
2:26
We've got a cookie here.
3:09
I would say that's not a good cookie.
3:11
I don't think it's a good cookie.
3:12
And I'll tell you for why, it's bone dry and I could tell that soon.
3:14
This one had the opposite problem of what Faye is concerned about because it didn't they didn't spread enough.
3:27
It's awful, it's so sad because I thought the most reliable American bake is a chocolate chip cookie.
3:33
They're always delicious and this one ain't.
3:42
Fraser, my caramel cheesecake burst and created cracks in the surface, what could have caused this?
3:44
Mix is too dry, it's far too dry, the oven's too hot.
3:47
Oh, if this is a cheesecake, you know if you take it out of a very hot oven into a cool kitchen, it'll often crack if it's overdone.
3:59
What you can do, and you bring it out the oven, rather than putting it on the side of the bench, place the whole thing on a cool surface like the floor, and what often happens is rather than collapsing on itself, it'll naturally find its actual level and level off again.
3:59
So rather than putting it on the side where this heat's rising from the floor, put it on the floor gently and then leave it to cool.
3:59
Magusta Sparkles, yeah, what is parchment paper made out of?
3:59
Silicon.
3:59
Next question.
3:59
This is Robin.
3:59
Can you fix a dough that has too much flour?
3:59
Yes, you can.
3:59
And if you've got a lump of dough that's quite stiff that you've done wrong, you've added too much flour by mistake, add a little bit of water.
3:59
If you add too much, it'll just mix and there'll be water everywhere.
3:59
A little bit of water at a time, take your time mixing it, take it, it goes to a sticky stage and then it begins to go inside.
4:45
Once it goes inside again and it's cleared the bowl, a little bit more water and then stop the machine, touch it and feel it so it's nice and soft.
4:52
So yes, you can.
4:54
Are you sure?
4:54
Yeah.
4:54
Why is my cake cratering in the middle?
5:00
I used to be so good at it.
5:00
Sometimes when things are taught, you scorch the outside and then as it begins to carry on baking, you bring it out or you're opening the door, the middle bit will collapse in, so it comes down to the temperature.
5:12
Make sure you're returning the right temperature.
5:13
Chef Phil, what baking tool could you not live without?
5:18
It's got a scraper for me, it was always like my, it's the chef's knife.
5:21
It's like a wooden handle or plastic handle with a blade, a rectangular metal just to scrape down a bench and cut up there and lift up pastry.
5:29
Bug Bug Turret: Why is my cake so wrinkly? It looks like an elephant's foot.
5:33
It comes down to the temperature, it looks like it's been blistered and it's a little bit too high in temperature, so drop the temperature and you'll be fine.
5:42
Mia Nona, she says, please don't call me a monster, but what is the point of unsalted butter in baking unless you need to consume less sodium?
5:49
Most of our recipes are actually unsalted butter because then you can control the amount of butter.
5:55
If you put unsalted butter in, you're still controlling the amount of salt in that recipe and that's the only reason really, and you know what the trick is, is tasting it.
6:05
I mean, I taste all raw mixtures, all doughs, all everything in the mixing state because that's when you can tell how much salt there is.
6:12
You're not a monster, you're a clever woman.
6:18
I'm dizzy, The Great British Baking Show would be like, the babka is a bit stodgy, ain't it? And I pretend like I know what they mean.
6:18
Stodgy is something that's slightly gooey but slightly stiff with a bit of glutinous quality to it.
7:01
Not good.
7:05
From Dawn Bennett: Baking Twitter, I need your help, blackened bananas, may or yay for banana bread?
7:05
Yes, absolutely, because the flavor is all there.
7:05
And so I tell you one amazing trick with blackened bananas is you cut the two ends off, just the tips, leaving the skin, liquidize it in yogurt with a bit of cinnamon and a bit of sugar if you must.
7:05
It is absolutely delicious, a bit of ice cream there makes it a smoothie.
7:05
I bet that's not very nice.
7:01
You'll find that your local grocers, if they've got some really black bananas, they'll probably end up really giving it to you for nothing because you're about to throw it away anyway.
7:10
So go to your local grocer, if you don't see anything, are you going to throw those out?
7:10
I'll take you.
7:10
You end up with a very low costing banana bread.
7:10
I'm so confused, how do cupcakes know when to stop rising?
7:10
It depends on the amount of rising agent you put in, so there's a limit.
7:10
So if you've got lots and lots of bacon, it'll just pour.
7:10
If you put a set amount in, which is the point in writing a recipe, then it will stop at a certain point, and that's that's that's basically all it is, yeah.
7:10
You don't need to worry about the cupcakes, they'll worry about when they'll stop rising.
7:10
From Lefty Lucy: Yeast is alive.
7:10
Yes, it is, and if it's dead, it won't work.
7:10
If it's dead, it won't work, yeah, because what it's doing is breathing and giving off gas which fills up the dough and that makes the dough rise.
7:10
Young Tax Evasion, that's a good name.
7:55
How do you make the dough sour?
7:57
Sourdough's been around for around four and a half thousand years, the ancient Egyptians invented it.
8:04
You need to harness lactobacillus, which is the airborne bacteria, by mixing flour and water, leaving it to rise for a few days, throwing half out, feeding it with more water and flour, leaving it for a couple of days, it will begin to bubble.
8:12
Every day you need to throw a little bit away and feed it, feed it, feed it, so it takes a week to make your starter, at least 10 days to two weeks to make a very solid starter.
8:12
Once you've fed it after a couple of weeks, it should bubble within eight hours, that tells you you can use it, and you use that in your mixture with your flour and your salt instead of using the bake of the yeast that you buy in the shops.
8:12
This is from Muffdog Seven: Okay, are scones supposed to be dry and hard?
8:12
Why is anyone choosing to eat dry hard pastries?
8:12
The secret with a good scone is not to overbake it, so you want plenty of liquid.
8:12
It's quite a wet mixture and once you've cut it and you put it in the oven, you glaze a little bit of egg on the top, you bake it.
8:12
I normally bake it at 200 or 400 for around, well not around, exactly 15 minutes and you'll be spot on every time.
8:12
This is Trisha, of course we can't say your handle, what is the difference between baking powder and baking soda?
8:12
Baking powder has baking soda in it, but it also has packing agents in there as well, so a baking soda will react with an acid and alkali to create bubbles, carbon dioxide, which will create the growth.
9:17
If any moisture gets into baking powder, it's sorted, protected, whereas baking soda, it's extreme, it'll just react and away it goes, so baking powder is the way forward.
10:11
This is from Nicola: When making cupcakes, can you substitute oil for butter?
10:11
Oil will give you more of a glisten and a shine and a softness to your cupcakes, but there's no reason why you couldn't, no, not at all, and play with the oil types as well, you know, use a flavored oil to give something a little bit more of a kick.
10:11
Go to Chris, yeah.
10:11
Chris, why is it so hard to find comprehensive, thorough directions on how to whip eggs to stiff peaks on the internet?
10:11
Just don't add your sugar until right in the end, you get your stiff peaks and then start adding your sugar slowly and you'll end up with a beautiful meringue.
10:11
Sherry Silver, what are some common mistakes you make when baking and what trips you up every time you bake?
10:11
My most common mistake is I forget the damn things in the oven and you burn it.
10:16
I think one of the biggest mistakes people make in the tent as well is they forget some ingredients.
10:20
So if you've got your recipe book in front of you, just go through each one, either put something underneath it and take each line and weigh it off and double check and put it in the mixer as you go, then you know you're not going to miss something out, the rest of it, missing some of that, recipes are very, very common stuff.
10:35
Let's just say Matthew McGuckin, yeah, I think that works.
10:40
What does proofing dough even mean?
10:46
Proofing dough basically means putting air in bread, leaving it to rise, letting the yeast do its work.
10:46
From Van Weezer: Every time I try to make dough, it cooks out too dense, what am I doing wrong?
11:01
Well, first of all, cooks is the wrong word, bakes is the answer with baking.
11:01
If it's too dense, you've either A, not gone off watering, as the dough itself is too dense before we've even proved it, or B, your chance, you haven't proved it long enough.
11:11
That's a good indication to tell you that the yeast is at its full expense.
11:11
Mostly it's got to double in volume, yeah, it will bounce back and you know when it's going in the oven because you touch it, it springs back and then don't undercook it because bake it.
11:11
Oh, Prue, you're letting me down.
11:11
Don't underbake it because if you do, the middle will be a bit soggy anyway and then when it gets cold, that'll get dense.
11:11
Is put it in a tent, so there's only one way for that to go and it's straight up and then it opens up the the texture inside the loaf and then you bake it, it's dead easy.
11:11
That's Ted Roth: Hand mixer versus stand mixer, which is a better option?
11:11
Hand mixers are really better for tiny quantities, yeah.
11:11
If you can afford it, buy a good stand mixer, either way, but to be honest, a stand mixer is more versatile for what you need.
11:11
Racked Raven: What's the secret to good buttercream? Why can't I ever make it right?
12:05
Which makes it properly, use um, I think you call it confectioners sugar over here with butter.
12:08
Done, put a bit of color or flavor in there with a bit of lemon zest.
12:12
Well, that's all the questions, hope you enjoyed it.
12:14
We did, yeah.
12:14
And if you've got any more questions, send them through, we'll answer them in the very near future.
12:20
Bye-bye.