- You look like you have just slaughtered something.
- Yes.
This is, you must try this.
(upbeat intro music)
Good morning folks. Hope you are well.
Welcome to my kitchen.
Today we're doing another, Barry Tries.
The playlist in which I try well known recipes
from the blogs, TV shows, chefs, all that stuff.
And today is one from
"The Great British Bake Off,"
which I think they have in lots of different countries now.
I don't know if they call it the great French break-off.
I think they show the English one in other countries,
but they rename it something.
I caught one the other night
and they actually had this thing called rainbow bagels
which looked amazing.
At the corner of my eye I'm like,
"I really, really want to try that."
And I had a couple of tweets suggesting that.
So I figured, hey, let's give this a little bit of a whirl,
a little bit of a whiz.
I'm feeling a little bit delicate
because I had quite a few cocktails last night.
I know.
Here's another photo.
Actually I had a bloody Mary cocktail
and I do not like them.
I told my friends, I don't like them.
They're like, "you've got to try it. You'll like it."
Put it in a bowl because I said,
"look, it's more like soup, like a spatio."
(chuckles) Just brought us some bread.
Still didn't like it.
It's basically Dolmio sauce, isn't it?
Anyhow.
These will take a little bit of time,
but making bagels, if you've never done it before,
is actually really really fun.
You puff them up with bicarb soda later on.
So it's going to be brill.
Let's get on. Let's go.
Alright. The wedding ring is removed.
We have a big mothership main bowl going on right here.
First up is some strong bread flour.
This is just one sachet of fast action yeast.
It's like the dry, quick stuff you get in most supermarkets,
they call it loads of different phrases.
So I've been told by this recipe
and actually by you guys many times,
you can put this in together
with salt as well at the same time,
but you must put it in a separate thing.
'Cause if they go together, it kills the yeast.
If we put it
in the opposite section of the bowl, you see that.
So I'm not sure which ones the sugar and the salt
'cause they both look the same. (laughs)
I think this is the sugar.
There's slightly more sugar.
But the salt is clearly apart from the yeast there. Okay.
So what I've got here
to get the yeast going is some lukewarm water.
And I'm just gonna pour it into the bowl.
And this is from a guy called Paul Hollywood.
If you don't know who he is, he's kind of like a silver Fox
of baking in the UK and he's telling you to do this.
So if that works, I ain't got no problem with that.
So we're just going to work this through,
just so it all starts to bond together a little bit.
And it might not look like it,
but in a couple of hours, this will be a rainbow.
There we go. Look at that.
A nice rough dough ball.
Don't worry if it doesn't look very pretty right now,
it will be a rainbow one day.
You will. You'll grow into a delicious edible rainbow.
So we're just going to get some more of the strong flour
and where we said before, it's like a little bit rough.
We're going to dump it down.
Come on. There you go on there.
And by kneading it,
we'll put some warmth through it as well.
Get that yeast working.
It's starting to go anyway.
And we'll hopefully go from that rough crumbly surface
to a smooth, I'm not going to say that, very smooth surface.
Delicious. Spankable.
(laughs) I've just got the flour everywhere.
Now this is where I got it wrong actually.
I thought we would do the first prove
with the dough like this.
But in fact, in a minute, once we've got it nice and smooth
we're going to divide it up and dye them individually.
(buoyant music)
I'm going to give it the full proper 10 minutes but like,
slamming it down, getting into it,
getting the flower over my face.
Loving it, just loving it.
(dough slams) (air whooshes)
Alrighty. I'm really happy with that.
But we do now need to weigh this
and divide it into the five colours of the rainbow.
So we're going to divide that up into, what's that?
Like 120 grammes per portion.
Let's do it. I've been doing this for like 10 minutes now.
I feel like I'm in the maternity ward
of a hospital weighing new babies
like they have now got them perfect.
Perhaps, maybe
maybe a little bit overkill actually.
You probably don't need to be that specific. (laughs)
But that is five lumps of potentially 124 grammes dough.
Nice.
So for the time being, I've got a damp tea towel out
and apparently we leave that over the top
and let it start to prove as you would.
And we'll take them out one by one
and change them into the colours of the rainbow,
which I've got the food dyes here.
These are concentrated pots, the little paste ones.
And you just put like a little toothpick in there
and stir it around.
The colours are amazing with these.
I also find food gels quite temperamental.
The only problem is,
despite this having an orange one on the box,
it doesn't have orange.
I've got all the other colours of the rainbow in there
but then I saw a rainbow colour kit as well
which has all the colours I want.
But these are gels, which I think a bit more temperamental.
So we'll paste the four.
And when it comes to the orange
we'll just gamble on the gel, which should, should work.
So we'll just see if this is enough.
I'm going to have to get my hands in.
And we're going to work it through. Okay.
We're going to knead it
so that dye is pushing all the way through the dough,
not just on that top surface.
Amazing. (laughs)
I feel like a smurf.
This is going to take a long time.
So let me jump hopefully, in a minute
to a consistently coloured, non tie dyed Dough ball.
(dough ball thuds)
Update, I've had to recruit the wife.
How are you getting on Mrs. Baby?
You got incredible Hulk hands.
Yes.
What I'm finding is the intense concentrate ones
are great for that colour, but it doesn't spread.
So the, the gels do actually work much better
but I've probably done like five or six drops
and just kept working it through.
When it stretches It might have a little colour change
but I'm, to be honest,
I'm going to take that (chuckles) alright.
Yeah. That's it. Look at that.
You won't like me when I'm angry.
- Feel like I'm ruining your day.
- Don't be silly.
I think that looks bloming awesome, don't you?
Wrapmaster 3000.
There you go.
Don't mean to alarm you.
I just wash my hands with soap and warm water
for five minutes.
That's the best I got.
What is it working?
- It is working.
- Alright, so we're going to now brush to anti smurf.
- I've had a fake tan accident.
- You have, haven't you? - I have.
- Oompa loompa.
- You look like you just slaughtered something.
- Yes. I slaughtered that dough.
I found a technique that sort of works.
So I'll show you on the last colour which is yellow,
which we thought would be good to do last
because it might make it more human like.
Alright. So this is the last piece of dough
and one fun is,
rather than having it in a bowl,
if you make the surface area
for the food dough as big as you can.
So lets squish it round on the bottom of your bowl
and then you get your food dye
and then squeezy squeezy on.
So this is yellow. The last one.
Work it into the surface. Look at that.
That is awesome right?
The delicate sound of Mrs. Berry scrubbing her hands
(laughs) frantically in the background,
going to the shoe shop
"Sorry, we don't serve oompa loompas."
Now start to work and bring it together
and knead it through.
And then when you get like a fairly substantial area
that's white like that,
you then die again.
And just sort of spread around like that
to cover it and coat it.
All in all, it takes about,
I don't know, ten minutes per dough ball.
So really put the effort in.
And actually that's not the worst colour
to end up with on my hands.
I'm quite happy with that?
- The orange came off really easily.
- Did it?
- I still got bits of green in my hand.
I'm sure they didn't show you this bit on "The Bake off."
- No, I don't know. Actually Linton,
who helps edit the videos,
edits some of "The bake off" stuff.
So maybe he can add some comments that about.
He tells me, Yes,
although you seem to find the show as glorious
like the actual bit that he has to edit like,
literally people baking in real time.
Like... - It's carnage.
- Yeah. (air whooshing)
Alright. So that is my last one done.
I don't think you're ever fully going to get it perfect.
You can see it's got like little bits of the dough there
and it stretches.
But I really think personally, that will be enough.
So I'm going to wrap mass that one,
stick it in a warm place for an hour,
clean my hands, walk my dogs.
Yeah, this is the warmest part of my house at the moment,
right by our boiler.
And you can see the ones that were done first,
they've actually gotten quite big already.
So we'll leave until they're all nice and doubled in size.
And I'll see you in a jiffy.
We've come back and our dough is looking brilliant.
It's risen in size.
Some of what we did a nice sort of
rounded smooth edge on it.
You can see it's nice and form like that.
Well this looks a bit more like a rock cake,
but I hope you'll agree,
it has considerably doubled at least in size
from where we were before.
It's a great thing is while I'm sort of working
on the red dough down there,
the other ones just to one side,
are still going to be sealed (vocalises)
in the Wrapmaster clingfilm stuff
to make sure that it still stays warm
and it might even prove a little bit more, might'n you?
But what we've got is our chopping board here.
And apparently we lightly flour it again and roll it out
into a 20 centimetre by 12 centimetre rectangle.
And that's not the sort of thing that I know
off the top of my head.
So we're going to get accurate. (chuckles)
Bit of flour again.
Might as well use that strong flower up.
And I'm just going to roll it out.
Oh wow. That's a really nice, smooth dough. I love that.
So this is for reference.
Alright. That's actually 20 centimetres.
So I need to kind of get it rolled out a bit more
to fill these gaps and I'm nearly there.
I'm, okay.
In fact, it might be easier if I go a bit bigger.
That's looking alright. Looks like a big tongue.
And mark that there.
I feel like I'm talking in my head like I would do
when I'm doing DIY anyway.
Why has this suddenly become so methodical.
And a little shoutout to the dads out there.
I know not everyone is a natural builder.
I am not.
I wish I did a YouTube channel on a DIY stuff sometimes
because I used to be rubbish at it.
And honestly,
like DIY, and that's to the ladies to actually
like Mrs B, like I said to her like, it's only,
you're only going to learn if you have a go
and I've got a little bit better at stuff like that
you know, I actually hung a picture straight the other day.
So that ladies and gents is a perfect 20 centimetre
by 12 centimetre rectangle.
I tell you what folks,
that was getting pretty intense indeed towards the end.
I was using scissors to try and make it fine.
And then I realised if you want,
once you've got them all stacked like that.
If one's overhanging, you can just sort of cut it,
flush on the edge.
Now apparently what we want to do is keep the longer edge
the 20 centimetre and where we've gone 12,
every two centimetres, cut them into strips.
I have pressed down on it lightly
just to try and join it together, which I,
it does still feel loose.
I don't know what's going to happen here.
So we need like six strips.
(high pitched sounds)
Giving us the six.
Oh, that's awesome. (laughs)
That is really cool.
And do make sure you go all the way through
just to make sure.
There we go, there we go.
Feels like we're making sweets. Look at that.
That's awesome.
Can you see?
Reminds me of something like rainbow bright roller skates
my big sister used to have when we were younger.
Do you remember how much your daughters weighed
when they were born Barry?
No, but I do remember
my big sister had rainbow bright knee protectors
with rainbow strips on them. (laughs)
Now these are going to become bagels.
This is out of all of it,
this bit now is what I think is going to be the hardest step
because I don't quite get it.
It's true. Before Mrs. B went to the shops, I showed her,
I said, "I'm going to make this step.
"I'm going to do it wrong." She's like, no no.
And she's like doing Mr Miyagi like wax on wax off
and stuff for me, I'm like,
"No like, I just don't get it."
So I might leave one spare.
So if she comes back,
if I failed the other five that is,
she can have a go.
To shape the bagels,
lay one of the stacked dough strips on your work surface
and place the palm of your hands at each end.
All right.
Simultaneously gently move your right hand forwards
and your left hand backwards to twist the dough
into a rope about 26 centimetres long.
So we're going to want to extend it slightly.
It says 20 centimetres... (laughs)
I just flipped to a video of my friend.
(upbeat music)
(laughs)
Yeah, his wife sent me that and she's like,
he will hate it if some people will see this
and I've literally just showed you guys. That's awesome.
So that goes forward.
I'm just going to do it with my fingers. Sorry.
Like this.
Okay.
Oh, I see. So you go like that to make a ro...
(gasps)
Like a spiral like that.
Look at that.
Wow, (laughs) this is awesome.
Oh my gosh. This is so fun.
I'm really happy with that.
So then you round it.
Okay. And then just pinch it together apparently
I'm Hermione Granger, steeper thigh.
I'm actually having to pinch that quite aggressively.
Maybe I should do it with damp fingers,
but this is my first one.
And then we roll to see (vocalises)
(laughs)
look at that.
And I know it looks thin at the moment,
but that's always been my thing in the past
when I've made bagels before
is that like, you ended up making a ginormous
and these will puff up with the bicarb.
I'm just going to do that there
to hold the shape a little bit. I don't,
I mean, it might not make any difference at all, but yeah.
Spice pot,
something like that would do exactly the same as that.
So yeah. I'm going to do that to the other five.
Happy rainbow face.
I just want to show you like that is my second one.
I have nailed that. (laughs)
You must try this. Oh my gosh.
I have to do more bake off recipes like this.
I've done four. Okay.
And the reason I'm leaving two is
not only is that a nice fit for my tray
also if my kids see me doing this
they're going to be really gutted
that they've missed out on a chance to do this.
So they're all busy today, so once they get back
they can have a play with that later on.
And also it gives me a backup if this fails.
So the first one I did,
I don't know if I wrote it quite as long as the other ones,
because it is a little bit fatter
but that spacer has actually helped it hold its shape.
Now apparently what we have to do now is leave it
for about 20 minutes to prove again, in some proving bags.
Now I've never heard of a proving bag before,
but it turns out the best thing I can think of is
another Wrapmaster 3000.
Well, it's not air tight,
so I'm gonna have to go a couple of times.
So I'm gonna put that in a nice warm place
for about 20 minutes.
Meanwhile, I'm going to get a pot of water on to boil.
In that goes.
Whoa.
These are so delicate and light.
And you might think
I'm being a little bit over the top here,
but I want to do them one at a time.
So I'm just going to sit it in there.
Oh, that is actually puffing slightly.
But I think it's going to really help
that joint there hold it together.
Apparently it's all about helping it hold its shape.
Alright. So about 30 seconds like that,
and then I'm gonna flip it over.
(laughs) Amazing.
That has had about a minute in total.
I'm now putting it onto that wire rack. (chuckles)
And I think what I'll do, I'll add them slowly
but as it cools like this,
I'm just going to try and shape it
slightly back into a circle so when it cools,
it might hold that shape slightly more.
Looks like some sort of bracelet that you buy
when you're on holiday in Spain,
you're a teenager and you never wear it again.
I've got five fairly decent ones now.
This one looks the most big like, right now
but I think when I bake it, it will go congeal together
and well, not congeal,
but like it'll have a little hole there
and it might even completely become a bread roll.
I think that these ones are going to do better
because there's more room for the expansion.
So my oven is preheated to 180 C fan 200 normal fan.
The pug is ready.
Should we get them in?
Yes. Did you nod? Oh you nodded. Amazing.
They're going in for half an hour in here.
(tray clangs) Lets see what happens?
Oh, of course the other ones.
Alright, folks. They are out of the oven.
This has really surprised me.
'Cause the last time I made bagels
they actually expanded in the oven.
But what's actually happened is
they've maintained mostly their shape.
So they're actually quite long and thin and narrow.
In fact that big giant puff one has turned out the best one,
like a proper sized bagel.
So I would definitely say,
and this is why I love including stuff like this
in my videos, because you don't see that on cooking shows
you tend to just see like the epic fails
like on "The Bake Off",
but you don't understand why it happened
how to prevent you guys making it happen.
So the main thing is to make it fat
because when you do that last bake
that is exactly the shape.
After they were dunked in the bicarb,
this is exactly the shape it comes out like,
so don't expect it to explode.
So you guys can absolutely nail this now.
And I'm hungry for a bagel.
This is the best one.
You would normally use a cerated knife.
So let me just go through that.
(laughs) Yeah look.
Look at all those colours. That's amazing.
It's like, dude love the rest of this t shirt or just,
just generic tie dye, isn't it. (laughs)
I'm just going to put right in the middle of that gap there
like that.
Chewy,
firm, but soft and fair.
Amazing.
It's got that lovely, wonderful, just baked texture
And it just, the off putting thing,
my tongue is all right.
You feel like you're eating this
and you're just basically eating a rainbow
so your tongue is going to be horrendous, but no.
So good.
It's just got that lovely chewiness to it
which the bicarbonate of soda adds.
So I think looking back with these other ones,
which are a little bit smaller.
I mean, they're still edible
but you want to have a bit more thickness on there.
I think I might've rolled them just a little bit too tight.
So don't do that step so intense.
Remember that was possibly the trickiest step
that I'd never done before.
Do that and you'll absolutely nail this.
That is delicious.
- Wow. There's even a rainbow inside.
- It is cool, isn't it?
- I don't know why I wasn't expecting that.
- (chuckles) Me too. It was like the unknown.
Like, we took so long dyeing it.
And too be fair, with the leftover though that I did have,
perhaps maybe I should have put that
into my rectangles as well
but you learn from these things, don't you
And hey, quite an amazing loaf of bread right there.
Is it good?
You love a bagel, don't you Chlo?
- This tastes like bread.
- Brilliant.
♪ Check your level player♪
♪ No matter what your style♪
♪ The kitchen's for me♪
♪ Sideburns, moustache, goate♪
♪ Maybe all three♪
(hip hop beats)
- I haven't done my pizza joke though yet
for my crowdfund campaign for the pizzeria
which is very nearly finishing.
What do you call someone
that does not find pizza jokes funny?
Laugh toast intolerant.